Canned chanterelles for gourmets and foresters

Fans of mushrooms with a rich taste and smell know that wild-growing chanterelles in a birch or mixed forest cannot be found tastier. In addition to a delicate and fragrant nutty flavor, they benefit the human body, having a rich supply of vitamin and mineral complex (vitamins B, D3, PP, copper, zinc), polysaccharides and amino acids. Beta-carotene affects vision, namely the mucous membrane of the eyes, and also maintains skin and hair in good condition and stimulates the immune system. Chanterelles canned in various ways are one of the surest ways to preserve the beneficial properties of mushrooms.

This composition also helps the mushrooms themselves - worms do not start in them.

Canning chanterelles for the winter

More and more people are trying to preserve chanterelles at home. This is prompted by low-quality pickles from foreign manufacturers, who supply their products with very sour or tasteless.

So, it is necessary to start with the most difficult process - picking mushrooms, in which dirt in the spore layer is removed under the hat. Cleaning should be done carefully, as these wild mushrooms are fragile.

1. Bay leaf.
2. Salt.
3. Peppercorns.
4. Vinegar.

It will take a lot of time to prepare the cans. They need to be washed and sterilized.

Canning wild chanterelles for the winter occurs in the following order:

1. Boil mushrooms for 10 minutes after boiling water.
2. Rinse under running water.
3. Cook again for 15 minutes.
4. Add salt, pepper, bay leaf to boiling water and mushrooms.
5. Boil for five minutes and pour in the vinegar. The amount should be determined by the taste of the resulting brine. It should be slightly sour and salty.
6. Boil the chanterelles for 10 minutes.
7. Let's break it down into banks.
8. Fill with brine.
9. We roll up and send it to the pantry for the winter.

The recipe is simple and in the process you can improvise a little - add or reduce the amount of pepper and bay leaf. It is also allowed to replace table vinegar with apple cider vinegar. Firstly, it will be healthier, and secondly, the chanterelles acquire a pleasant apple flavor.

Recipe for chanterelle caviar with hot mustard

To prepare caviar, you will need the following ingredients for 1 kg of chanterelles:

1. 1 glass of running water.
2. 0.5 cups of vegetable oil (less possible).
3. 1 tablespoon dry mustard.
4. 1 ½ teaspoons citric acid.
5. Black pepper (ground).
6. 5 tablespoons of vinegar (5%).
7. 1 tablespoon of salt.

To begin with, the mushrooms need to be sorted out, soaked in water for 30 minutes and rinsed well.

By the volume of mushrooms, it is necessary to determine the volume of the pan in which the chanterelles will be boiled. It is desirable that the dishes were enameled.

Pour about half of the pot with water and put on fire. Bring to a boil:

• 0.5 tablespoons of salt;
• Citric acid.

After the water in the enameled container boils, you should fill in the mushrooms and cook until fully cooked over low heat. A sign of their readiness is the absence of “rigidity” and settling to the bottom of the pan.

Important! In the process of cooking any mushrooms, foam forms on the surface of the water. It must be removed in order for the brine to turn transparent.

When the mushrooms are cooked, they must be washed under running water using a colander, and pass the entire volume through a meat grinder (or use a blender).

1. Put the resulting mass of chanterelles in a deep container.
2. Add vegetable oil.
3. Pour dressing (vinegar + mustard powder)
4. Add salt, pepper.
5. Mix.

In order to stand all winter in the cellar or pantry, it must be sterilized. Sterilization time is at least 1 hour after boiling water.

Important! After seaming, be sure to wrap hot jars in a blanket to continue the sterilization process.

Recipe for fried canned chanterelle mushrooms

Incredibly tasty dishes or salads are obtained, in which fried mushrooms are added. Why not make yourself a preparation for the winter, so that at any moment you can open a jar of chanterelles and not cook it?

To do this, you need to prepare the following ingredients for 1 kg of fresh wild red delicacies:

1. 2 carrots.
2. Head of garlic.
3. Greens in the form of parsley and fragrant dill.
4. Sunflower oil.
5. Table vinegar.
6. Salt.

The first stage begins with the preparation of mushrooms: cleaning from sand and dirt. rinse under running water, dry.

The next stage is frying the product: in small portions over high heat, with the addition of vegetable oil.

Important! When frying, the liquid released from the mushrooms should be drained into some kind of container, it will then come in handy for the brine!

Peel the carrots, boil until half cooked, and then cut into thin slices.

Wash the greens under running water, dry, disassemble into separate branches.

Garlic also needs to be prepared: peel and cut into slices.

The main stage - in sterilized jars, alternating, fold: mushrooms, carrots, garlic and herbs.

In the juice drained in the second stage, add salt and vinegar (to taste, so that it is not very sour and salty) and bring to a boil and pour into jars.

Sterilize with the expectation that it takes 50 minutes for 1 half a liter jar.

Roll up and wrap under a blanket.

The recipes provided are very easy. At any time, you can get a blank for the winter from the pantry and enjoy the incredibly fragrant and healthy chanterelles.