Canning Chantrelle Mushrooms

[IronNoggin]

Collect 15 or 16 pounds of shrooms:





Set up your processing station:





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



Continued...

[IronNoggin]

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.



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!



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.