Canned Chanterelles Recipes

CANNED CHANTERELLES

Steps:

• Wash 4 lbs mushrooms under running water and clean them from any kind of debris. Bring 2 large pots of water to a boil while cutting mushrooms.
• Cut large mushrooms into 1-2 inch chunks (the mushrooms will shrink once cooked) and place into a large pot.
• Cover with water and allow to come to a boil. Cook for 4-5 minutes.
• Remove the mushrooms with a sieve into a different container. Discard the water. Rinse the pot.
• Place the mushrooms back into the pot and add enough liquid to barely cover the mushrooms.
• Add 1 Tbsp sugar and 1½ tbsp salt. Stir until dissolved.
• Distribute the mushrooms into the jars leaving about 2 inches of space.
• Add 4-5 garlic cloves, a couple of baby carrots, about 1/4 of onion and 3-4 peppercorns to each jar and 1 teaspoon of vinegar to each jar.
• Close with a lid (do not tighten).
• Place into a pressure cooker.
• Fill with water to cover the jars by about 2 inches.
• Cook for 40 minutes from the time the pressure reaches 10 lbs of pressure on the gauge.
• Take the pressure cooker off the heat and open the lid according to the package instructions that went with your pressure cooker. Do NOT just open it.
• Once the jars are out of the water, tighten the lid and allow to cool.
• Mushrooms are ready to be moved to storage area.