Post by: billythekidrock on November 03, 2009, 10:02:26 PM
I tried canning some Chanterelles the other day and so far the results are pretty good.
I could not find a lot of info online but I did get a couple tips and ideas from Iceman and Ouchfoss.
First I want to mention that unless you know what you are doing don’t just eat any wild mushroom and if you haven’t tried a species before, only eat a small amount until you know you will not have a negative reaction. Follow the below instructions at your own risk.
I air dried the mushrooms under a fan and then cut them into bite sized pieces. Then I dry sautéed them. To dry sauté, heat a pan to med/high and put enough mushrooms to fill the bottom. Then add salt to pull out the moisture. Stir and cook until the moisture is cooked off. If there is a lot of moisture I will pour it out then continue cooking.
I then filled two pint jars with the sautéed mushrooms.
I added ½ cup of hot tap water to one of the pints and no liquid in the other.
I then filled two pint jars with raw mushroom pieces.
I added ½ cup hot tap water to one of these pints as well and again, no liquid in the other.
I them pressure canned them at ten pounds of pressure for 25 minutes.
It was interesting to see the volume of liquid in each jar, even in the ones that did not get tap water.
Today I opened up two jars. The first was raw mushrooms with no liquid. I ate one out of the jar and it tasted like a boiled mushroom. Tasted awful so I tossed them. Next time I do some this way I will try sautéing them. Maybe they will taste better.
The second jar I opened was the dry sautéed with no tap water added. Right out of the jar they were fine. I then emptied the jar into a saucepan and heated them on low until my steaks were ready. I ate most of them this evening and will finish off the rest tomorrow.
I wish I had more mushrooms to run more tests to find out which way I like them the most but I know I will be doing more of the sauté / canning without liquid.
Post by: ICEMAN on November 04, 2009, 05:53:51 AM
How in the heck am I going to compete with cool graphics like that!
I may give this a try too, will have to see how many shrooms I get in the next month..... I am running out of freezer space bad, and if I dump my elk, it is a trip to Sears for another chest freezer...
Post by: billythekidrock on November 04, 2009, 06:03:08 AM
I had some time to work on the formating while it was getting up to pressure.
Post by: dogtuk on November 04, 2009, 06:06:29 AM
To can chanterelles, clean them thouroughly and cut them in big chunks and steam for 20 minutes. Place the pieces in small canning jars and cover them with the liquid from the steaming vessel or boiling water to make up the difference. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Finally, sterilize them for 40 minutes in a pressure cooker at 10 pounds pressure.
here is the other methods listed for preserving them
Freeze chanterelles after sautéing with butter and onions. When defrosted, they will retain most of their flavor.
Dried chanterelles lose flavor and the texture of the slices becomes rubbery. A chef recently suggested that dried chanterelles reconstituted in water overnight retain more flavor if the soaking water is included when they are cooked.
Chanterelles can be pickled with various spices and flavorings in vinegar, oil, soy sauce, etc.. They will keep for a week in the refrigerator.
Post by: billythekidrock on November 04, 2009, 06:13:00 AM
Here is the method that Iceman found online and sent me. I used this as an outline for my process.
To can mushrooms, soak them in lightly salted ice water for 10 minutes. This not only helps clean them, but rinses out any hidden insects. Trim the dirty and tough parts of the stems, then rinse in cold water. You may leave small ones whole and cut large ones into convenient pieces. Boil three minutes in water. Pack into hot jars. Add a tsp. of salt to each quart or 1/2 tsp. to each pint, if desired. Fill to within 1/2 inch of top of jar with water mushrooms were boiled in. Put hot, previously simmered lid on jar and tighten down ring firmly tight. Process in a pressure canner at 10 pounds pressure (unless you live at an altitude above 1,000 feet and must adjust your pressure to suit your altitude, if necessary; consult your canning manual for instructions) for 25 minutes for pints and 35 minutes for quarts.
—Jackie
http://www.backwoodshome.com/advice/ajo061227.html
Post by: dogtuk on November 05, 2009, 06:33:43 AM
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Post by: WCTaxidermy on November 11, 2009, 02:49:49 PM
Post by: billythekidrock on November 12, 2009, 04:37:11 AM
Post by: WCTaxidermy on November 12, 2009, 07:57:24 AM
Post by: Grumpymarien on September 30, 2010, 12:03:25 PM
Post by: billythekidrock on September 23, 2013, 04:30:57 PM
Our Presto canning book has the following recipe.
MUSHROOMS
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. For better color, add 1/8 teaspoon of ascorbic acid per pint. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner—Process at 11 pounds pressure - Half-pints and Pints 45 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
Weighted Gauge Canner—Process at 10 pounds pressure - Half-pints and Pints 45 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
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Post by: acnewman55 on September 21, 2018, 11:48:28 AM
Post by: CastleRocker on October 07, 2019, 10:03:58 PM
Post by: Flaming Antler Outdoors on November 07, 2019, 07:26:52 AM
t=42s
Post by: Alchase on November 07, 2019, 10:06:44 AM
To bad he has not been around since 2016.