Often, the biggest problem with foraging wild mushrooms is having too many. Canning and preserving wild chanterelle mushrooms is a great way to have tasty wild food all year long. Canning chanterelle mushrooms for long term storage is relatively easy. You’ll need a pressure canner, but not much else. Drying wild mushrooms is also an option, but dehydrated wild mushrooms can limit how you use them later. Learning to pressure can wild mushrooms should be on your list of foraging education. In this video we look at pressure canning chanterelle mushrooms for long term storage. These canned wild mushrooms can be used in most chanterelle recipes as you would fresh wild chanterelle mushrooms.
Canning & Preserving Wild Chanterelle Mushrooms Recipe
Ingredients
Fresh Chanterelle Mushrooms
Kosher or pickling salt (optional)
Water
1/2 pint canning jars, lids and rings
Instructions
Chop your fresh wild chanterelle mushrooms into bite sized pieces. Size is personal preference.
Blanch your chopped chanterelle mushrooms in boiling water for 2 minutes
Drain the blanched mushrooms
Add 1/4 teaspoon of salt to each of your 1/2 pint canning jars (optional)
Pack your 1/2 pint canning jars to within 1/2 inch of the rim of the jars
Add fresh water to each jar to cover the mushrooms
Wipe the rims of your jars and add a new snap lid and tighten the rings finger tight, be sure you don't over tighten the rings.
Carefully place your jars into your pressure canner.
Prepare your pressure canner according to it's required water volume and venting procedure.
Once vented, bring the canner up to 11 lbs of pressure and maintain the pressure for 60 minutes.
After 60 minutes, turn off the heat and allow the canner to completely depressurize and cool before removing the jars.
Allow the jars to stand at room temperature for 24 hours before checking for proper seals.
Any jars that haven't sealed properly should be refrigerated and used within 4 days.
Sealed jars can be stored on your pantry shelf for up to 2 years.
Comentários