Canning Mushroom Broth
This pressure canned mushroom broth is made from browned mushrooms simmered with aromatics into a clear, savory stock. Following the USDA process for canning mushrooms, it processes for 45 minutes in half-pint or pint jars and keeps on the shelf for up to 18 months.
Servings: 24 servings, yields 6 to 8 pints
Equipment
- Canning Jars, Lids and Bands
Ingredients
- 2 to 3 lbs fresh mushrooms any kind or a mix, whole caps or saved stems and trimmings
- 1 to 2 oz dried mushrooms optional, shiitake or porcini for depth
- 1 tbsp oil optional, for browning
- 1 large onion quartered, skins can be left on
- 2 ribs celery roughly chopped
- 1 medium carrot roughly chopped, optional
- 4 cloves garlic peeled and smashed
- 20 whole black peppercorns
- 2 to 3 whole bay leaves
- 4 to 5 quarts cold water approximately, enough to cover by 2 inches; top up as needed during simmer
Instructions
- Roughly chop the fresh mushrooms. In a large stockpot over medium-high heat, sauté the mushrooms in a little oil, in batches if needed, until they release their liquid, it cooks off, and they begin to brown. (Browning is optional but deepens the flavor.)
- Add the onion, celery, carrot, garlic, peppercorns, bay leaves, and any dried mushrooms. Cover with cold water by at least 2 inches. Bring to a boil, then reduce to a gentle simmer.
- Simmer 1 to 2 hours, keeping the heat low enough that the broth barely bubbles. Add water as needed to keep the solids submerged. Taste toward the end and adjust seasoning.
- Strain the broth through a colander lined with several layers of cheesecloth into a clean stockpot. Do not press or squeeze the solids. Add salt if using, adjusting to taste (see notes).
- Prepare your pressure canner, jars, lids, and bands. Reheat the broth to a full boil. Ladle into hot half-pint or pint jars, leaving 1 inch headspace. Wipe rims, apply lids and bands to fingertip tight. Load into the preheated canner, vent 10 minutes, bring to pressure, and process for 45 minutes, adjusting pressure for altitude. Depressurize naturally. Cool 12 to 24 hours, check seals, label, and store.
Notes
Jar size: Half-pints or pints only. The tested mushroom process has no quart time, so do not can this broth in quarts.
Processing time: 45 minutes follows the USDA process for canning mushrooms, since a broth is processed for the time its low-acid base food requires. This is longer than the meat stocks and cannot be shortened.
Browning: Optional but recommended. Browning the mushrooms first gives the broth a deeper, savorier flavor. Any oil used cooks off and is left behind in straining.
Dried mushrooms: About 1 ounce, roughly half a cup, of dried shiitake or porcini adds a concentrated, meaty backbone. Add them dry at the start and strain out with everything else.
Salt: Optional, and has no effect on canning safety. Add just enough to bring the flavor forward, keeping in mind you will season dishes when using the broth. About 1/8 tsp per pint is plenty. I generally can without salt and adjust at serving time.
Ingredients are flexible: As long as the finished broth is strained to a clear liquid with no solids, you can adjust the mushroom mix and aromatics to taste. Do not add flour, cornstarch, or other thickeners, dairy, added oil, or puréed vegetables before canning.
Storage: Store sealed jars in a cool, dark pantry for up to 18 months. Refrigerate after opening.
Altitude Adjustments
For dial gauge pressure canners:
- 0 to 2,000 feet: 11 lbs pressure
- 2,001 to 4,000 feet: 12 lbs pressure
- 4,001 to 6,000 feet: 13 lbs pressure
- 6,001 to 8,000 feet: 14 lbs pressure
- 0 to 1,000 feet: 10 lbs pressure
- Above 1,000 feet: 15 lbs pressure
Nutrition
Serving: 0.5cup | Calories: 24kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 7mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg