Canned Chanterelles Recipes
CANNED CHANTERELLES
One of the best ways to can Chanterelles mushrooms, this Canned Chanterelles recipe is an easy canning recipe!
Provided by Marina | Let the Baking Begin
Categories Side Dish
Number Of Ingredients 12
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.
Nutrition Facts : Calories 845 kcal, Carbohydrate 162 g, Protein 30 g, Fat 10 g, SaturatedFat 1 g, Sodium 10735 mg, Fiber 75 g, Sugar 44 g, ServingSize 1 serving
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