Canning Chantrelle Mushrooms

[IronNoggin]

Collect 15 or 16 pounds of shrooms:

https://i.imgur.com/ifsIAjO.jpg

https://i.imgur.com/wLedUgc.jpg

Set up your processing station:

https://i.imgur.com/FFnAbA7.jpg

https://i.imgur.com/1lwgBoI.jpg

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

https://i.imgur.com/6E8FMHF.jpg

Continued...

[IronNoggin]

https://i.imgur.com/i0rdRli.jpg

Gently steam with garlic and lemon juice in the water, and garlic sprinkled over-top.
Place steamed shrooms into previously disinfected jars with 1 teaspoon each of Himalayan Pick Rock Salt and Apple Cider Vinegar.
Process at 10 pounds for 40 minutes then stand to cool.

https://i.imgur.com/Dbj421j.jpg

These turn out very favorable and crisp. Excellent addition to any meal. Simply tossed one still warm can into the Beef Stroganoff last night for a taste test.
Yup. YUMMY!

https://i.imgur.com/QVarAdt.jpg

Cheers,
Nog

[weatherby_man]

Oh jeeeez,,,, that looks soooo good Nog. Theres always good eats around your place!

[Sharpish]

I've never found a single chantrelle never mind 15 lbs haha

[835]

Matt, How long do you steam them for?
last time I canned Chantrelles they shrunk to like 50% jar capacity.... but I also canned fresh... I also canned them with bacon and onions so I canned them like they were meat...... I have about 10lbs in the fridge as we speak!

[IronNoggin]

Matt, How long do you steam them for?
last time I canned Chantrelles they shrunk to like 50% jar capacity.... but I also canned fresh... I also canned them with bacon and onions so I canned them like they were meat...... I have about 10lbs in the fridge as we speak!

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 (see pix above - very little in the way of space loss). The loss rate in the steamer was a hint more than 30% for each batch. That would appear to be the correct measure to run with IMHO.

One of our mutual buddy's friends actually fries them a little with bacon, garlic & onions before canning and that turns out OK.

Alternatively you could steam them, then add the bacon & onions in when canning them methinks.

Good luck Buddy!

Cheers,
Nog

[835]

I think the trouble is when meat canning you need to can them for 90 minutes at 11lbs? ish,,, id have to go re read my book....... that makes the shrink rate high...but steaming them.... that should change it....

[IronNoggin]

I think the trouble is when meat canning you need to can them for 90 minutes at 11lbs? ish,,, id have to go re read my book....... that makes the shrink rate high...but steaming them.... that should change it....

It really does. Last year I canned them fresh. Wasn't pleased with the shrink rate in the jar - left far too much space. So did some reading & thinking on the matter and came up with the steam processing. That has worked very well this time around, and will be my Go-To down the road.

Just one of the reasons I posted as I thought many wouldn't be aware of how to address the shrink rate BS.

Cheers,
Nog

[tigrr]

ok 1st what was in the glass? with lemons. Red wine is the betterhalfs right?
2nd have you done Morels? I found them quite earthy. Too earthy.

[Ride Red]

This past week’s rainstorm should of made the mushrooms pop. I’m not picking any this year as I still have a bunch of Chanterelles in the freezer. We freeze them fresh/whole.

[IronNoggin]

ok 1st what was in the glass? with lemons.

Limes. Ginger Ale and Rum.


Red wine is the betterhalfs right?

Yep.


2nd have you done Morels? I found them quite earthy. Too earthy.

Never have done them. Mind you we don't run across them in such large amounts anyway, so those we do find are chowed down on fresh.

Ride Red: Yes, the latest rain made them really pop.
Used to freeze them, but even with three freezers there is often competition for space.
And there is no "shelf life" once they are canned.
Good product too.

Cheers,
Nog

[Squamch]

I've never found a single chantrelle never mind 15 lbs haha

Man they are everywhere. Once you find one, you'll find them everywhere.

[tigrr]

All we have popping here is Inky's. Not going to can them because it would probably turn black.
Going out on new trails will look for chantrelle mushrooms.
Thanks for the informative thread Nog.

[BGHA]

Looks delicious!

[ACB]

Thanks for the info, I'm going to try canning some this weekend. Another way to preserve them I learned from this old Italian guy that I bought a table saw from. He would put the clean fresh shrooms in a quart jar and put as many shrooms in it to fill it, and then put a mixture of olive oil and vinegar with a 70/30 ratio olive oil to vinegar then seal the jar and what you end up with is Chantrelle's that are infused olive oil and vinegar, it works pretty good too.

[IronNoggin]

Thanks for the info, I'm going to try canning some this weekend. Another way to preserve them I learned from this old Italian guy that I bought a table saw from. He would put the clean fresh shrooms in a quart jar and put as many shrooms in it to fill it, and then put a mixture of olive oil and vinegar with a 70/30 ratio olive oil to vinegar then seal the jar and what you end up with is Chantrelle's that are infused olive oil and vinegar, it works pretty good too.

Thanks for that. Will have to give it a try...

Cheers,
Nog

[IronNoggin]

Thanks for the info, I'm going to try canning some this weekend. Another way to preserve them I learned from this old Italian guy that I bought a table saw from. He would put the clean fresh shrooms in a quart jar and put as many shrooms in it to fill it, and then put a mixture of olive oil and vinegar with a 70/30 ratio olive oil to vinegar then seal the jar and what you end up with is Chantrelle's that are infused olive oil and vinegar, it works pretty good too.

When "sealing" the jar, did he do so via a waterbath canner or pressure cooker, or simply toss the lid on and call it good?

Inquiring minds need to know...

Thanks in advance...
Nog

[ACB]

My impression was that he didn't seal the jar, just closed the lid on it. It might be a good idea to put it through a canning cycle. I'v done the same thing but used the mushrooms within weeks not months. I'v done the same thing with hot peppers but just with Rum for some hot pepper rum to cook with, an idea from James Barber to put with prawns, it was really good. Habanero pepper rum! Yummie. That rum lasts for years.

[IronNoggin]

Thanks. If I give it a go, I'll do some more research and post what I get up to here.

Cheers

[wildcatter]

Thanks for the info, I'm going to try canning some this weekend. Another way to preserve them I learned from this old Italian guy that I bought a table saw from. He would put the clean fresh shrooms in a quart jar and put as many shrooms in it to fill it, and then put a mixture of olive oil and vinegar with a 70/30 ratio olive oil to vinegar then seal the jar and what you end up with is Chantrelle's that are infused olive oil and vinegar, it works pretty good too.

Add some garlic and parsley to make it even better.

[IronNoggin]

Canned up a load of fresh Chanterells yesterday.
To be featured in many upcoming meals...

https://i.imgur.com/Pkh96eA.jpg