Wild mushrooms
Water
Canning salt

Trim mushrooms of any debris, and soak in cold water for 10 minutes. Drain and rinse mushrooms. For hen of the woods mushrooms, dice mushrooms into bite-sized pieces.

In a large stockpot, cook mushrooms gently for 15 minutes.

Pack hot mushrooms into prepared hot jars, and cover with boiling water, leaving 1/2-inch headspace. Add canning salt to each jar (1/4 teaspoon for half-pints, 1/2 teaspoon for pints). Adjust lids and rings.

Process jars in a pressure canner at 10 pounds of pressure for 45 minutes (same time for both half pints and pints).

After processing, remove jars from canner, and let sit undisturbed for at least 12 hours before moving.

To use: You can use these mushrooms in any recipe that you would normally use store-bought canned mushrooms.

Author’s Note:  This recipe is not endorsed by any canning authority, as most say not to can any kind of wild mushrooms. I found these instructions in an older canning book, and I modified it to use a pressure canner. Use this recipe at your own risk, but after stating this, I have been canning hen of the woods mushrooms in this fashion for over 20 years.