Canning Chantrelle Mushrooms

[IronNoggin]

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

[IronNoggin]

That time of year.
Back at it tomorrow...

[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