Chanterelles

[IronNoggin]

Chanterelle Canning Time

This was a great year for them!
Put away 16 Pints and 32 1/2 Pints!
Good stash for the winter...

Cheers

 

[IronNoggin]

Canning Chantrelle Mushrooms

Set up your processing station

Clean (Brush & Trim) all shrooms, then place in steamer

Gently steam with garlic and lemon juice in the water, and garlic sprinkled over-top. You just want them a tad more done than a simple blanch. Doing that ensures your shrinkage rate is kept to the minimum when canning

Place steamed shrooms into previously disinfected jars with 1 teaspoon each of Himalayan Pick Rock Salt and Apple Cider Vinegar for half pints – double for pints. I put 1 fresh garlic glove in each can. Top up to ¼” from rim with steamer water.

Process at 10 pounds for 40 minutes then stand to cool.

Cheers

 

[JWS]

It has/still is a great mushroom year!

 

[Chasin' Dreams]

Wow I have never heard of canning Chanterelles. I know we can get canned mushrooms in the store but have never thought to do it and I can a **** load of stuff. Thanks for the info!
Funny I see this post and I usually pick my Chanterelles local to where I've been living on the mainland but on my last visit to the island I took a logging road for a couple hour trip between locations and saw and picked a bunch of Chantees along the way. A couple big perfect Western Reishi (Ganoderma oregonense) and some Amanita muscaria too but that's a different class of mushroom lol...

 

[JWS]

They’ve definitely slowed down, but still finding the odd patch around here. What a season it’s been.