Mushrooms are one thing everyone in my house loves. Grilled, sauteed in butter, in spaghetti sauce, on pizza, gravy, beef stew – just to name a few ways we love them. When I find them on sale I buy way more than I need then I can them. I was at Costco recently and the crimini mushrooms (baby portobello) were a great price at $3.29 for a two pound basket. I picked up four baskets and hurried home to delight over my bounty.
I use a damp cloth and give them a quick wipe to remove any of the sterile growing medium that might be sticking to them. Then I slice the large ones the same I would for any recipe.
Bring a large pot of water to a rolling boil, add the mushrooms a few cups at a time and bring back to the boil cooking for five minutes.
Using a slotted spoon I fill my jars with mushrooms – without the liquid from the pot. I also add a 1/4 tsp of salt to each jar.
When my jars are full I then add fresh boiling water to leave a 1-inch headspace. Apply lids and rings and process in a pressure canner for 45 minutes for pints and half pints.
Remove from the canner and allow to cool. After 24 hours remove the rings, wash the jars in hot soapy water, and label with the date. Store in a cool dark place for longer storage life.
You can find this and many other recipes on the National Center for Home Food Preservation website.