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canned Chicken of the Woods
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4 from 1 vote

Canned Chicken Of The Woods Recipe

Servings: 8 pints


  • 4 pounds positively identified Chicken Of The Woods mushrooms cleaned and cut up
  • 12 cups water
  • 4 cups white vinegar
  • 6 tsp canning salt
  • 8-16 cloves garlic
  • 8 sprigs thyme
  • 8 dried bay leaves


  • Wash your jars and keep them warm.
  • Add rings and lids to a pot, cover with water and bring to a boil.
  • Fill your canner with warm water according to the directions.
  • Fill a stockpot with the water, vinegar, salt and bring to a boil.
  • Add the garlic, thyme, and bay leaves.
  • Boil for 5 minutes.
  • Remove the thyme and place one or two sprigs in each jar.
  • Remove the bay leaves and discard.
  • Add the mushrooms, and return to a simmer for 5 more minutes.
    simmering mushrooms in pot
  • Pack each jar with mushrooms and 1 or 2 cloves of garlic. Leave a little over ½” headspace.
  • Add hot brine to each jar, maintaining ½” headspace.
    mushrooms in jars ready for canning
  • Clean off the rim with a paper towel dampened with vinegar.
  • Add lids and rings. Center the lids on the jars. Finger tighten the rings - don’t crank down on them.
  • Add jars to the canner.
  • Make sure the jars are covered with about 1” of water (add more hot water if necessary).
  • Turn the heat on high.
  • Bring the canner to a boil.
  • Process the jars for 15 minutes.
  • Turn off the heat and remove the canner lid.
  • Remove the jars.
  • Allow the jars to cool and come to room temperature. Listen for the “ping” of the lids sealing.
  • Test the lids to make sure they have dimpled and no longer flex.
  • Once cooled, remove the rings and give the jars a quick rinse.
  • Label and date each jar.


  • Wash and rinse the jars before use.
  • Always have your mushrooms positively identified by an expert - I know I sound like a broken record but the last thing you need is a melted liver.