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Canning Marinated Whole Mushrooms


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Canning Marinated Whole Mushrooms

  • 7 lbs small whole mushrooms
  • 1/2 cup bottled lemon juice
  • 2 cups olive or salad oil
  • 2 1/2 cups white vinegar (5 percent)
  • 1 tbsp oregano leaves
  • 1 tbsp dried basil leaves
  • 1 tbsp canning or pickling salt
  • 1/2 cup finely chopped onions
  • 1/4 cup diced pimento
  • 2 cloves garlic, cut in quarters
  • 25 black peppercorns

Yield: About 9 half-pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Select very fresh unopened mushrooms with caps less than 1 1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2 inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 20 min 25 30 35



Vegetable Pickles

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.