Canning Chanterelle Mushrooms

[IronNoggin]

Collect 15 or 16 pounds of shrooms:

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.
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

 

[triplenickel]

How long do you steam them?

 

[IronNoggin]

How long do you steam them?

Just long enough to bring them barely past the "blanched" stage.
Good rule to go by is ~ a 30 % loss due to shrinkage in the steamer.
Time all depends on how much you load it up.
In the case above with the full steamer tray, it took around 7 or 8 minutes once she started puffing.

Reason for doing this is to prevent shrinkage (and therefor wasted space) in the jars when pressure canning.
Tried canning them fresh a couple times, but was disappointed by the wasted jar space.
Steaming... well... you can see the results above.

Cheers,
Nog

 

[triplenickel]

Just long enough to bring them barely past the "blanched" stage.
Good rule to go by is ~ a 30 % loss due to shrinkage in the steamer.
Time all depends on how much you load it up.
In the case above with the full steamer tray, it took around 7 or 8 minutes once she started puffing.

Reason for doing this is to prevent shrinkage (and therefor wasted space) in the jars when pressure canning.
Tried canning them fresh a couple times, but was disappointed by the wasted jar space.
Steaming... well... you can see the results above.

Cheers,
Nog

Great info it makes perfect sense.

Thanks

 

[Rain City]

Well that settles it I'm moving to the rock.

 

[Kildonan]

I’ve picked some this year too. Some nice lobster mushrooms a few weeks ago and recently, some chanterelles. I make soup with mine, it’s so delicious.

 

[17 ft sea ranger]

any pickling recipes anyone can share?

 

[browningmirage]

Curious on the 40 minutes: I understood jars needed 90 @10lbs to kill potential botulism spores...

Ive always picked lots and dried them, but this seems a much better way to go!

 

[IronNoggin]

Curious on the 40 minutes: I understood jars needed 90 @10lbs to kill potential botulism spores...

Product dependent as I understand it.
There are a host of references online, all recommend between 40 & 45 minutes.

And yeah, it is a better way to go IMHO.

Nog