I want to know how to can anything and everything that we eat on a regular basis (except maybe tuna and olives ;). I like being able to control what is in our food and know what every single ingredient is. Canning mushrooms is something that I attempted for the first time last October, but when I did it that time I used Portabello mushrooms and they were so stinky that I worried they had gone bad. Then I remembered that Portabello mushrooms smell pretty bad to begin with, and they were fine. We ate them all, but they are just not what I want to use on a regular basis. This brings us to canning these lighter mushrooms that have a much lighter taste to them and will work perfectly.
I started out by finding a good resource that had a recipe I could work with, found here. I am just sharing some tips on the process and I hope to get you excited about canning too.