What are the best tips for Canning Mushrooms?

Canning fungi is a comfortable and efficient method of maintaining fresh mushrooms in large quantities. However, it is important to realize that preservation mushrooms can worsen their quality and can cause mushrooms to become a soft and rubber texture. If the texture is a problem or if it is to process less than 8 lings of mushrooms, freezing can be a better choice. Preserved fungi require the use of properly working pressure pressure and a container for preserving a pint or half. Correct selection, preparation and processing times are essential for safe preservation of fresh mushrooms at home. The most common varieties of canning mushrooms are white mushrooms and brown Cremini or Italian mushrooms. Chantelle, Enoki, Hen of the Woods, Morel, Oyster, Porcini, Portabella, Shiitake and Wood Ear are also edible and suitable for Kanichg. One should only choose the freshest mushrooms - those that are solid, evenly colored and clean - and provide them with minimum storage time - preferably less than a day - before canning. Mushrooms shouldy be rinsed and dried; Large mushrooms should be cut into slices or accommodated, while small mushrooms can be canned whole, but should be consistent with other mushrooms in the container. Mushrooms should then be placed in a solution of ascorbic acid and cold water to help maintain the natural color of the sponge.

Pint or half containers are commonly used for a sponge, depending on the amount of fungi that one expects to use at once and the total amount of fungi. For nine glasses with half and approximately £ 15 (6.8 kg), approximately 8 pounds (3.6 kg) are required. Liters are generally not recommended for preserving Mushooms unless they are loaded. Clean, raw mushrooms are other wrapped in hot containers and cover hot water, leaving a 1 -inch head space. The glasses should be processed at properly working pressure at approximately 12 pounds of pressure for 45 minutes, althoughone should check the right pressure on the basis of altitude before starting.

Pickling mushrooms is another mushroom preservation method. It is simple and ideal for smaller batch, because it does not require full load in the boiling water bath. Discilled white vinegar with 5 % acidity or 50 grain, combined with the same amount of water, will load small fresh mushrooms.