How to Preserve Mushrooms in mason jars

Learning how to preserve mushrooms is one of the best ways to keep their freshness and flavor all year round. Whether you love button, portobello, or chanterelle mushrooms – with just a few simple steps, you can create flavorful canned mushrooms that are perfect for sauces, soups, or as a tasty side dish.

🍄 Safety First

Before you start, it’s important to know that mushrooms are low-acid foods.
This means they must be processed in a pressure canner to safely destroy Clostridium botulinum spores and prevent botulism.
👉 Never use a boiling water bath to preserve mushrooms — it’s unsafe!

Which Mushrooms Can Be Preserved?

Only fresh, firm, and edible mushrooms should be canned. The best options are:

• Button mushrooms (Agaricus bisporus)

• Cremini or baby bellas

• Portobello mushrooms (sliced)

• Chanterelles or morels (if properly cleaned and verified safe)

Avoid wild mushrooms unless you are absolutely sure they are edible and safe to consume.

Ingredients (for 4 × 500 ml jars)

• 1 kg fresh mushrooms, cleaned and trimmed

• 1 teaspoon salt (optional, for flavor)

• Water (for covering the mushrooms)

Step-by-Step: To Preserve Champignon Mushrooms

1. Clean the Mushrooms

Rinse briefly under cold running water and rub off any dirt.
Trim stems and remove discolored parts. Small mushrooms can be left whole, larger ones should be sliced or halved.

2. Pre-Cook

Place mushrooms in a pot, cover with water, and bring to a boil.
Boil for 5 minutes, then drain.

3. Pack the Jars

Fill hot, sterilized jars with pre-cooked mushrooms.
Add ¼ teaspoon of salt to each jar (optional).
Pour boiling water over the mushrooms, leaving 2.5 cm (1 inch) headspace.
Remove air bubbles, wipe rims, and seal with sterilized lids.

4. Pressure Canning

Place jars in your pressure canner with the required amount of water according to your model.
Process at 10 PSI (69 kPa) if using a weighted gauge, or 11 PSI (76 kPa) if using a dial gauge.

• 500 ml jars: 45 minutes

• 1 L jars: 50 minutes

5. Cool & Store

Allow the canner to depressurize naturally. Remove jars and let them cool undisturbed for 12–24 hours.
Check the seals — the lids should be slightly concave and not flex when pressed.

Store your finished canned mushrooms in a cool, dark place for up to 1 year.

💡 Tip: Before using, drain and rinse the mushrooms to refresh their flavor.

The Perfect Tool for Preserving Mushrooms

If you want to preserve champignon mushrooms or other foods regularly, investing in a professional canning kit is worth it.

The Pro Canning Kit from Pearl includes everything you need — from funnels and jar lifters to lid tongs — making your canning process safe, clean, and efficient.