If you consult any present day canning recipe book or do a search on the internet – you’ll read all the warnings about attempting to can wild mushrooms at home – poisonous mushrooms are dangerous as is canning, put the two together and people get really freaked out.. that being said let’s move on… I have been canning mushrooms for over 10 years, both meadow mushrooms and maitake turn out wonderful!!
We pick meadow mushrooms in our yard every year (we are 100% sure they are edible) They taste like the white button mushrooms from the store but have a stronger flavor – so much better. I throughly cleaned the mushrooms and separated only the best mushrooms for canning. Be aware mushrooms shrink to about 1/2 their fresh volume once cooked… it takes a lot of mushrooms to fill big jars so I always stick to 1/4 pint jelly jars, which is the perfect serving size for us.
Put a pot of water on the stove to boil (as large as needed based on the quantity of mushrooms you have to can) Once water is boiling, add cleaned mushrooms, time for 5 minutes then drain.
In a separate pot or 220 degree oven, sterilize canning jars and warm flat lids in a small pot of water on medium/low. Also prepare another pot or tea kettle of clean boiling water.
Pack drained/boiled mushrooms into sterilized jars, adding a scant 1/8t salt per 1/4 pint, then top each to 1/2 inch head space with boiling water. Wipe rims and fit with 2 part lids. Pressure Can for 40 minutes at 10 pounds pressure. After depressurized, remove lid, pick out jars and allow to cool for 12 hours – discard any that did not seal…
I cannot guarantee that my directions are deemed safe by our government and I can’t take responsibility for the mushrooms you gather.. but for me this works perfectly!!!