Delicious homemade mushroom soup - just heat and eat, adding a little cream when you open a jar if you like. Also good for using as a flavour base for pasta dishes. Make in half-pint, pints or quart-sized jars for single servings or a family dinner ready in minutes!
Ingredients
for PRESSURE CANNED MUSHROOM SOUP
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Yield: 4L
(8 x pints)
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Yield: 8L
(16 x pints)
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Fresh, Whole Mushrooms
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2kg (4.4lbs)
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4kg (8.8lbs)
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Red Onion, Finely Diced
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1 cup
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2 cups
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Garlic Cloves, Finely Minced
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6
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12
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Chicken Stock
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8 cups (2L)
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16 cups (4L)
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Dried Rosemary
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3/4 teaspoon
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1 1/2 teaspoons
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Dried Thyme
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3/4 teaspoon
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1 1/2 teaspoons
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Dried Chives
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2 tablespoons
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4 tablespoons
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Dried Parsley
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2 tablespoons
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4 tablespoons
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Salt, Finely Ground
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Varies
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Varies
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Pepper, Finely Ground
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Varies
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Varies
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METHOD:
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Weigh mushrooms to determine the batch yield.
3. Wash mushrooms to remove any dirt. Peel mushrooms with open caps then wash and drain well to remove any dirt that may be trapped inside the mushroom. Leave skins on the mushrooms if they are small and have closed caps. Trim stems down to caps, discarding the stem pieces (TIP: make mushroom stock from the stem pieces – see Notes below). Thinly slice mushrooms.
4. Prepare jars by boiling in a pot of water for 10 minutes before use.
5. Soak seals in hot water (not on heat) for at least 5 minutes before use.
6. Fill pressure canner base with 5cm (2 inches) of water. Heat the water in the canner to a simmer.
7. Combine the sliced mushrooms, diced onion, minced garlic, stock and herbs in a pot. Bring to a boil. Have a quick taste, seasoning with salt and pepper if required. Keep hot until ready to ladle into hot jars.
8. HOT PACK: use a slotted spoon to distribute the hot mushroom pieces between the jars, then fill to 1 inch (2.5cm) from the top with the hot soup.
9. Using a non-metal utensil, remove any bubbles and add extra stock (hot) if required.
10. Wipe rims to remove any food residue.
11. Add warm seals and secure bands (“finger-tip tight”).
12. Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is a constant stream). Then add weights (or cover) and bring to the required pressure level for your altitude (see Processing Charts below). Once the pressure is reached, process for the time stated in the chart for your altitude. Reduce/increase the heat source to keep the pressure at the correct level constantly.
13. Once the time is up, turn the heat source off. Allow the pressure canner to return to zero naturally, and then remove the lid. Be careful! The lid and canner will be very hot.
14. After 5 minutes, remove the jars from the pressure canner and place onto a heatproof surface (i.e. wood or towels). Do not adjust any of the lids or bands during this time.
15. The next day, check jars have sealed before labelling, dating and removing jar bands.
16. Store jars of pressure canned mushroom soup in a cool, dark and dry place for up to 12 months.
17. SERVING: Heat pressure canned mushroom soup in a pot (or microwave) for 5-10 minutes (low-medium heat). Serve pressure canned mushroom soup hot.
18. Refrigerate opened jars and consume contents within 2-3 days, always serving jar contents hot.
Processing
Time for MUSHROOM SOUP in a Dial Gauge Pressure Canner
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Jar
Size
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Processing
Time
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Canner
Pressure
at
Altitude
≤
2,000 feet
|
Canner
Pressure
at
Altitude
2,001
- 4,000 feet
|
Canner
Pressure
at
Altitude
4,001
- 6,000 feet
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Canner
Pressure
at
Altitude
6,001
- 8,000 feet
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|
Hot
and Raw Pack
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≤
500ml
(pints)
|
75
minutes
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11
PSI
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12
PSI
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13
PSI
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14
PSI
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≤ 1
Litre
(quarts)
|
90
minutes
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11
PSI
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12
PSI
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13
PSI
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14
PSI
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Processing
Time for MUSHROOM SOUP in a Weighted Gauge Pressure Canner
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Jar
Size
|
Processing
Time
|
Canner
Pressure
at
Altitude ≤ 1,000 feet
|
Canner
Pressure
at
Altitude ≥ 1,000 feet
|
|
Hot
and Raw Pack
|
≤
500ml
(pints)
|
75
minutes
|
10
PSI
|
15
PSI
|
≤ 1
Litre
(quarts)
|
90
minutes
|
10
PSI
|
15
PSI
|
|
SERVING IDEAS:
o Serve mushroom soup with a drizzle of fresh cream and crusty bread (or grilled cheese toasties)
o Use as a base for a pasta dish i.e. chicken spaghetti, creamy mushroom & bacon pasta, chicken and rice bake, pasta bake, etc.
o Make a pot of nacho potato chowder
o Cook with roast beef
o Add to shepherd’s pie
o Slow cook chicken with mushroom soup and rosemary
o Beef stroganoff
o Make mushroom and potato (or sweet potato) bake
o Make slow-cooker Swedish-style mushroom meatballs
o Add to bacon & hash brown, chicken noodle, green bean, tuna or pork chop casseroles
o Use as a gravy or sauce base for roasted/grilled meat and vegetables, i.e. pork chops (top grilled chops with mushroom soup sauce and fried bacon) Yum!
NOTES:
o Choose fresh, good quality mushrooms for canning
o Replace the red onion with white or brown onion if you prefer
o You can use vegetable stock instead of chicken stock
o Mushroom Stem Stock: Wash stems and drain well. Place stems into a large pot with the finely diced red onion and 4 cups of chicken stock. Bring to a boil, and then boil gently while you prepare the mushroom caps.
Author: Megan Radaich
Image credit: Megan Radaich
Publication: www.foodpreserving.org