Sweet or savory & very variable
Sweet brine:
Sour brine:
Per jar:
Follow all instructions for your hot water bath canning kettle, especially adjusting for altitude. The key is timing so that the mushrooms, jars, lids and brine are all hot when put into the jars.
Do not use home made vinegars!
Almost any firm mild mushroom can be used. Dry sauteing to reduce moisture content before canning reduces shrinkage from canning; do not use fats to saute, they can interfere with the jars sealing properly.