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Canned mushrooms are a fantastic way of preserving this yummy produce to enjoy year-round in a cooked breakfast, quiche, pizza topping ingredient, added into stir-fries or risottos, and other dishes. Our favourite is adding them into tuna mornay. Also great to add into homemade gravy to serve atop grilled red meat or chicken! Pressure can in half-pint jars for convenience,  

1. Prepare jars by covering in water and boiling for *0 minutes.  Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom before adding the hot jars so put your pressure canner over high heat to get that water hot, too.
2. Soak the mushrooms for a few minutes then rinse well under cool water to remove any dirt. Trim ends by holding the mushroom sideways and cutting the stalk end, so the stalk is flush with the cap. Peel skins off if mushrooms have opened. You can leave mushrooms whole, or cut into halves or slices.
3. Place mushrooms into a pan and add enough water to cover them (press down gently as they will float), then bring to a boil, boiling for 5 minutes.
4. Using a slotted spoon, pack hot mushrooms into hot jars, discarding cooking liquid (I boil the cooking liquid and reduce it down with the stalks and peels to make a mushroom stock). Fill hot jars to 1 inch headspace with the mushrooms. Add 1/4 teaspoon ground sea salt to each half-pint jar (1/2 teaspoon to each pint jar) if you wish. Add fresh boiling water to 1 inch (2.5cm) headspace. Remove any bubbles, adding extra boiling water if required to maintain the 1 inch (2.5cm) headspace. Add seals and rings, tightening to fingertip tight.
5. Place each sealed jar of mushrooms into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for *0 minutes before adding weight and bring up to pressure (*0lbs weighted, *1lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for *5 minutes (half-pints, pints). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
6. The next day: check jars have sealed before labeling and storing in a cool, dry and dark place for up to *2 months. Jar lids should not flex up nor down when pressed. Remove bands before storage and store jars in a single layer on the shelf.