Saturday, October 15, 2011

Canning Chantrelles

With so many prime mushrooms, we were eager to try new things preserving them.

Several suggestions for canning them (and warnings too!) convinced us we have to try.

We loaded about 8 lbs into the steamer for 20 minutes.

In no time the mushrooms dramatically reduced in size.

We filled the jars, added salt and vinegar, then topped them off with the liquid steamed off them.

We canned them at 12 psi for 40 minutes.

We also took one pint and froze it in the liquid to see how that does for the texture.

Stick around and next month we'll crack them open to see how they turned out. Maybe some cream of mushroom soup?