Canned Oyster Mushrooms

We are lucky to have an abundance of Aspen Oyster mushrooms that grow wild on our land.  In early summer, these mushrooms begin to appear on the trunks of Trembling Aspen.  The season is short, so we get what we can, when we can.  This usually means we have more oyster mushrooms than we can use while they are fresh.  These mushrooms are a perfect candidate for canning in order to preserve them for future use.

Pressure Canning Wild Aspen Oyster Mushrooms

This recipe requires a pressure canner to preserve the mushrooms.  Pressure canning is essential when preserving foods with very low acid contents.

You will need:

Aspen Oyster Mushrooms
Canning jars and lids – we use half pint jars for our mushrooms
Salt
Pressure Canner

Preparation:

  1. Start by thoroughly cleaning your mushrooms.  Gently remove any pieces of bark from the tree and any dirt or debris that might be present.
  2. Chop the mushrooms into bite sized pieces.
  3. Bring a large pot of water to a rolling boil.  Place your chopped oyster mushrooms into the boiling water.  Bring the pot back up to a gentle boil to blanch the mushrooms for 5 minutes.  You can also start heating up the water in your pressure canner at this point, too.
  4. Distribute the blanched mushrooms evenly throughout your jars, leaving about 1/2 inch of headspace at the top of each jar.  Place 1/2 teaspoon of salt in each jar of mushrooms.  The salt is needed as it helps to hinder bacterial growth in storage.
  5. Put the sealing lids and bands onto the jars.   Place the jars into your pressure canner.  The amount of water you use in the canner will be dependant on the height of your jars and your type of canner.  Follow the directions that came with your canner to ensure safety.
  6. Cook at 11psi for 1 hour for pint sized jars.
  7. After 1 hour cooking time, turn of the heat.  Allow the pressure in the canner to drop naturally.  Once the pressure has dropped, remove the jars from the canner and transfer to a counter top or table.  Leave undisturbed for 24 hours.  Once cool, check for proper seals.  Store in a cool dark place such as your pantry or cupboard.

*Disclaimer – If you intend to forage for your own wild mushrooms, be sure you know exactly what you are harvesting and consuming.  Many wild, edible mushrooms have deadly look alikes.  When in doubt, throw them out.

Want to get started with canning and pickling your own veggies?  Check out some of the products below.  They work very well for us.

 

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