Every single year the mushroom picking people forget to take me to their mushroom picking spots. This year was no exception. This year though, the mushroom picking people at least sold the mushrooms to me. Oh Happy Day! I got a hold of 15 lbs of beautiful, golden Chanterelles! Obviously I could not eat them all before they started going bad, so the first thing I thought of doing was – canning. Of course…like any well brought up person from former Soviet Union. Yeah, not very original, I know. But canning (do not confuse with pickling) these mushrooms will allow me to make Alfredo Mushrooms, or Pickled mushrooms anytime I want and I like to have versatility.
This recipe is pretty straight forward except for the fact that I personally used a pressure cooker to can them. Botulism for some reason is not my thing, so I try to avoid it.
Because the mushrooms themselves have a very low pH, they either need an external acid added (like vinegar) or they need to be canned in a pressure cooker, where the high heat/pressure kills everything that can possibly make the mushrooms go bad during their stay in a closed jar. Even though pressure cooker completely takes away any reason to put vinegar, I still went ahead and added 1 tsp of vinegar to each of my 750 ml jars. That amount of vinegar will not be detectable once the jars are open, so better safe than sorry.
- 4 lbs Chanterelles
- 1 tbsp sugar
- 1.5 tbsp salt
- 1 cup baby carrots
- 1 large onion peeled & cut into quarters
- 10 black peppercorns
- 4-5 cloves garlic
- Special Equipment
- 3-4 1 qt Mason Jars
- 3-4 Mason Lids
- Pressure Cooker
Wash the 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 the sugar and salt. Stir until dissolved.
Distribute the mushrooms into the jars leaving about 2 inches of space.
Add garlic clove, 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.
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