Choose mushroom drying, freezing or domestic-button canning methods. Retain identity, preparation, endpoint checks and complete source instructions.
Record the mushroom identity and source. Use only sound, appropriately identified edible mushrooms. For a wild collection, resolve identity with a qualified local expert before any food use; preservation does not remove mushroom toxins.
Use the mushroom-specific instructions in the linked CSU drying guide, including cleaning, trimming, slicing, pretreatment and equipment settings. Check cooled pieces against that source’s endpoint before packaging.
Follow NCHFP’s mushroom preparation, then choose its steaming or pan-heating method. Keep the directions for mushroom size, heat treatment, prompt cooling, draining and packaging together. Seal and freeze as instructed.
For the mushrooms allowed by the source, choose the complete NCHFP pressure-canned or marinated recipe. Keep its preparation, added ingredients, pack style, jar size and elevation-adjusted process intact.
Record identity, method, recipe/source, date and storage conditions. Keep cooled dried mushrooms protected from moisture, retain frozen products under the source’s freezer conditions, and complete the prescribed cooling and seal checks for canned products.
Record mushroom identity/source, the complete selected method and batch storage notes.
Convert a temperature specified in the drying instructions into the equipment’s display unit.
Calculate elapsed time between recorded step start and finish times; it does not choose a process duration.
Look up the altitude pressure only after matching the exact pressure pattern and gauge type in the tested domestic-button-mushroom recipe.
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Identity and method suitability come before preservation. UC Extension distinguishes domestic button mushrooms suitable for its canning guidance from other edible mushrooms that may be dried or frozen.
| Method | Source conditions to check |
|---|---|
| Drying | Identified edible mushrooms; use the applicable preparation and endpoint |
| Freezing | Follow the mushroom-specific heat, cooling and packaging method |
| Canning | Domestic button type only; use the complete tested pressure or marinated recipe |
The CSU mushroom row provides preparation and a dry, leathery endpoint, with a warning that drying or cooking does not destroy poisonous-mushroom toxins. NCHFP describes cooling, moisture-resistant packaging and storage checks.
NCHFP gives steaming and pan-heating alternatives with size-dependent preparation and cooling/packing directions. Keep the complete selected method together.
Read the applicable recipe itself for ingredients, preparation, jar size and process. Pressure-table arithmetic and vinegar-ratio arithmetic do not transfer a recipe to another mushroom type.
Save the recipe or method link in the notes so another household member can follow the same storage and use instructions.
A visual drying check does not measure water activity, and a measured pH alone does not validate a mushroom recipe.