Friday, July 5, 2013

Honey Balsamic Canned Mushrooms

I made some super dee duper yummy mushrooms! I am in love. They are pickled really. Technically, they are called White Balsamic Rosemary Pickled Mushrooms.

We love mushrooms here. They are great in pasta sauces, on top of pasta with chicken, on burgers, etc. I happened to come across a great farmer's market sale and had been wanting to try these anyway, so I lucked out!

I am slowly expanding my canning knowledge. Earlier this year I did Strawberry Jam, which I have done before but it is time to branch out! So exciting! I got this recipe from a BHG Canning mag. As with any canning recipe the directions and ingredients are usually quite precise for a reason so I stuck exactly to this recipe.

2lbs button mushrooms, halved or quartered
2 tbsp lemon juice
1 1/3c white balsamic vinegar
1c white wine vinegar
1/3 c honey
2tbsp fresh snipped rosemary
4 tsp whole black peppercorns
2 1/2 tsp Kosher salt
3 gloves minced garlic
6 tbsp finely chopped shallots

1. In a large pot combine mushrooms and lemon juice. Add enough water to cover and bring to a boil. Boil for 1 minute.

2. In a separate saucepan combine balsamic, wine vinegar, honey, rosemary, peppercorns, salt, and garlic. Bring to a boil, stir to dissolve honey, then reduce heat. Simmer, covered, for 10 minutes. Remove from heat then stir in the shallots.

3. Pack mushrooms into a hot, sterilized half pint jar, leaving 1/2 inch headspace. Pour hot vinegar mixture over mushrooms, distributing the rosemary, garlic, and peppercorns as evenly as possible. Wipe jar rims, adjust lids, and screw on bands.

4. Process filled jars in a water bath for 20 minutes, start timing once the water returns to boiling. Remove from canner, cool completely. Do not disturb until completely cooled.

**I have heard that it is best to let them sit for a few weeks, even 4 to 6, before eating so that the vinegar taste will not be overly strong.


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