How to freeze fresh chanterelles for the winter at home and is it possible

Chanterelles have more pronounced and bright taste qualities in comparison with champignon. The period of active growth under favorable weather conditions is mid-summer and early autumn. There are many methods to preserve mushrooms for a long time. In addition to the classic ones - freezing, drying, canning, freezing is isolated. How to freeze fresh chanterelles for the winter. What are the points to be considered.

The product is perishable, so it is necessary to proceed to processing and harvesting immediately after collection. It is not recommended to keep the product for several days, even if it is in the refrigerator.

Is it possible to freeze chanterelles for the winter

Chanterelles are a product rich in vitamins necessary for the proper functioning of the human body. You can save chanterelles by freezing, this is the best method for preserving blanks. Freezing allows you to preserve the consistency of mushrooms, taste, aroma and composition. They can and should be frozen, as this process is quick and simple compared to preservation.

Beginning housewives will have some questions. Let's consider further in more detail.

Features of working with mushrooms

When collecting, it is good to understand the types. Very often, false ones are hidden under ordinary chanterelles, because they are very similar and easy to confuse. And this is fraught with poisoning and deterioration of well-being. Therefore, when collecting a product, it is important that a knowledgeable person is nearby.

Work features:

During pickling, chanterelles lose their taste, so it is important to use mushrooms fresh or frozen.
Freshly picked chanterelles must be processed immediately upon arrival home.
Cooling chanterelles in the refrigerator leads to bitterness.

Selection and preparation of mushrooms before starting the process

Which method is the most effective and whether pre-heat treatment of the product is necessary.

Processing rules before freezing:

The safest for health are those mushrooms that were cleaned and made on the day of collection.
An important condition is that the chanterelles must be young. If the chanterelle is large or has a dark yellow color, then it is better to throw it away.
Sort and remove forest debris. Cut the roots and inspect for the presence of pests. Worms eat this type of product very rarely.

Rinse well under running water.
To prepare the workpiece, it is necessary to select whole small mushrooms.
After washing, the chanterelles must be dried. To do this, spread out on a towel and wait for the complete disappearance of drops from the surface.
For better preservation of specimens before freezing, it is recommended to add salt and mix.

Refrigerator preparation

Preparing the refrigerator for storing blanks consists in defrosting it and removing products that have not been used in the winter.

It is important to unplug the appliance and remove all contents from the freezer. Let it thaw completely. Wipe with a sponge dipped in a water-soda solution, and wipe dry with a cotton cloth. If you have somewhere to store frozen food, you can leave the refrigerator to stand for a couple of days.

After that, turn it on to the network, wait for the required temperature to be injected, and you can proceed to the preparation of products.

Recipes for freezing chanterelles at home

The best ways in which you can prepare chanterelles, and in winter, cook a wide variety of dishes.

Freezing raw mushrooms

Fresh chanterelles must be properly frozen.

What is required for cooking:

main product;
salt;
sieve;
containers and packages.

Cooking method:

Sort mushrooms and discard old, damaged specimens. Chanterelles that have already flattened their hats can become bitter during cooking.
Choose young, small and strong. The rest do not throw away, they can be prepared in another way.
Pick up debris and cut off roots.
Rinse with plenty of water. Pay special attention to the place under the hat, because a lot of garbage often accumulates there.

Do not soak, as they will absorb water and this will affect the taste.
Spread on a towel and let dry completely.
You can achieve crumbly chanterelles by first scattering them on a dish and sending them to the freezer. After a day, pour the product into a container and immediately remove it for further storage.
Mushrooms must be closed. Zip bags are equipped with a special fastener, and freezer containers must have a lid.
Mark with a marker indicating the date and year of freezing.

boiled chanterelles

Preparation steps:

A distinctive feature of this method is the complete disposal of bitterness. Sort fresh mushrooms and remove debris. Divide specimens with large hats in half.
For cooking, you need an amount of water, twice the amount of the main product. Boil water and add salt to taste. After adding the main product.
Boil for 7 minutes. Sometimes a film forms on the surface of the liquid, it must be removed in time. Prolonged cooking leads to a loss of taste and aroma.
Drain the liquid using a piece of gauze.
Lay out on a towel and let dry.
Distribute on a wide dish and send to the quick freezer. After a day, take out the chanterelles, distribute in portions in containers and freeze.

Fried or stewed

Mushrooms can be cooked: stewed or fried. This method is appropriate when there is no time to preserve the product, and freezing is the only way out.

Required products:

chanterelles - 2 kg;
vegetable oil - 100 ml;
onions - 3 pcs.;
salt - 2 tsp;
pepper, bay leaf to taste.

Cooking steps:

Pick up debris and blades of grass and rinse. Dry on a towel. Large cut, dividing into parts along.
Heat the pan, add any vegetable oil and quickly fry the mushrooms.
When exposed to temperature, they will give juice, simmer until the liquid disappears.
Add oil and chopped onion.
Fry until the onion is transparent. Then add spices and salt.
Remove from heat and let cool completely. Distribute on food trays. Close the lid tightly. If bags are used, remove air and seal tightly.
Send to the far corner of the freezer.

In the form of a broth

You can prepare a product that is ideal for cooking soup by freezing mushrooms with broth.

Cooking steps:

Chanterelles are prepared in the same way as in previous recipes. Pour water into a heat-resistant container and bring to a boil.
As soon as it boils, add seasonings, herbs and salt.
Add chanterelles and mix well. Cook no more than 10 minutes.
Drain the resulting liquid into a bowl.
Wait for complete cooling.
The food container must be covered with cling film or put a bag in it. Add mushrooms and pour over broth.
Let it freeze a little, then remove the blanks from the mold and put them in plastic bags, stack them on top of each other. If you choose a rectangular container, you can save space in the freezer by stacking food on top of each other.
The semi-finished product is suitable for making soups, julienne, gravy, as well as stewing potatoes.

How much and how blanks are stored

The shelf life of the product depends on the temperature of the freezer. If it is within 12-14 degrees below zero, then the blanks must be used after four months. With an indicator of -18, it can be stored for six months.