Canning Wild Mushrooms? Read on to find out how to preserve wild mushrooms by canning wild mushrooms. How to preserve mushrooms with the recipe for pickled chanterelle mushrooms. Also, we will go through the recipe how to preserve wild chanterelle mushrooms without pressure and how to sterilise jars for longer preserving wild mushrooms.
Table of Contents
Art of preserving wild mushrooms – Canning Wild Mushrooms
This canning technique adapts seamlessly to various wild mushrooms, including chanterelle, boletus, saffron milk caps (Lactarius deliciousus), Sweet tooth(hydnum repandum) and the bay bolete (Ileria badia). The process remains constant, allowing you to enjoy the essence of the mushroom season all year round.
As the mushroom season unfolds, avid foragers like myself enjoy the thrill of gathering a hefty basket of wild mushrooms. After tasting their fresh goodness, setting some aside for later, and sharing the treasures of the forest with friends and family, there’s often an irresistible surplus begging to be transformed into something truly extraordinary.
Our household has a particular fondness for pickling wild mushrooms – especially chanterelle mushrooms.
Rice Vinegar for Pickling Wild Mushrooms
My preference in this recipe is for the gentle acidity taste of the rice vinegar. It complements the earthy, nutty essence of the wild mushrooms without overpowering their flavors. But feel free to experiment and tailor your pickling journey. Apple vinegar, with a touch of honey for sweetness, offers equally delightful results. The beauty of this recipe lies in its adaptability, giving you the creative freedom to create a personalized pickling.
Canning Chanterelle Mushrooms – Pickled Chanterelle Mushrooms
Chanterelle Mushrooms, pickled in rice vinegar, are a versatile culinary treasure. Whether served on a bed of polenta or as a tasty side dish with prosciutto, cheese and homemade sausages, pickled wild chanterelles enhance any meal. Their longevity, when properly stored, ensures that the flavours of the mushroom season last throughout the winter. That is, of course, if you don’t eat them sooner 😀
Canning Wild Mushrooms Recipe
Because canning can go wrong and be dangerous.
Please read following pages and the resources available. They go into great detail about the why, do’s & don’ts of the canning process.
Checklist for water bath canning
Water Bath Canning Resources
Acidity – Low PH is what makes canning safe
OK, enough poetry from me, let’s get down to the essential process of preserving wild mushrooms. Also how to sterilise jars and how to choose the right size for your pickled wild mushrooms.
Canning Wild Chanterelle Mushrooms
Canning wild mushrooms? Read on to find out how to preserve wild mushrooms by canning them. Learn how to preserve wild chanterelle mushrooms with the recipe for pickled chanterelles.
Ingredients
500g (1lb) fresh wild chanterelles, cleaned and trimmed
500 ml (2 cups) rice vinegar 5-7%
250 ml (1 cup) water
2 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon black peppercorn
2-3 dried red chillies (adjust to your preferred level of heat) – Instead of chilly use 2-3 bay leaves
2-3 sprigs fresh thyme (optional)
Directions
- Thoroughly clean the wild chanterelles to remove any dirt or debris. Cut off the tough ends of the stalks.
- Blanch the mushrooms in a large pot of boiling water for about 2-3 minutes. This will help to soften them slightly and preserve their texture during the canning process.
- In a separate saucepan, combine the water, rice vinegar, garlic slices, salt, black peppercorns, dried red chillies and fresh thyme (if using). Bring to the boil, then reduce the heat. Simmer for 2-3 minutes to allow the flavours to infuse.
- While the marinade is simmering, pack the blanched chanterelles into sterilised glass jars. You can stack them neatly, leaving a little space at the top.
- When the pickling liquid is ready, carefully pour it over the mushrooms in the jars, making sure the mushrooms are completely submerged. Leave about 1.25 cm(1/2 inch) of space at the top of the jar to allow for expansion.
- Gently tap the jars on the counter to release any trapped air bubbles. If necessary, use a clean knife or chopstick to remove air pockets between the mushrooms.
- Wipe the rims of the jars with a damp cloth to ensure a good seal. Place the sterilised lids on the jars and screw them until they’re finger tight.
- Place the sealed jars in a boiling water bath. Ensure that the water covers the jars by at least 2.5 cm. Boil for 10-12 minutes to process and seal the jars.
- Carefully remove the jars from the water bath using the jar lifters and place them on a clean towel or cooling rack. Allow to cool completely. As they cool, you may hear the lids pop, indicating a successful seal.
- When the jars are cool, check the seals by pressing down on the centre of the lids. If they don’t spring back, the jars are properly sealed. Store your sugar-free Wild Chanterelle Mushrooms in a cool, dark place. Refrigerate after opening.
Notes
- If you prefer a sweeter taste, you can experiment with adding 3-4 tablespoons of honey or try the following sweeteners:
Maple syrup: Provides a rich, earthy sweetness.
Agave nectar: Provides a mild, neutral sweetness.
Brown Rice Syrup: Provides a deep, malty sweetness. - Allow the pickled canned mushrooms to stand for a few weeks to allow the flavours to fully develop before opening and enjoying.
Sterilising Jars for Water Bath Canning Wild Mushrooms
Sterilising jars is an important step in preserving wild mushrooms or any food, ensuring the safety and longevity of your preserves.
Jar size: Choose from different jar sizes, depending on your needs and the amount of wild chanterelles you have. I prefer smaller 200ml-250ml jars because we eat them and there are no leftovers to keep in the fridge 😉
How to sterilise jars and lids?
Wash jars & lids in hot soapy water, using a bottle brush for tight spots. Rinse well to remove soap residue. Allow to dry completely before sterilising in the oven.
Preheat your oven to 120°C(250°F). Place a oven rack on the bottom shelf to prevent the jars from touching the metal surface of the oven. Heat the smaller 200ml-250ml jars 120°C(250°F) for about 10-15minutes to sterilise and keep them hot for canning.
Fill clean, dry jars with the wild chanterelles and pore over the hot pickling liquid, leaving a headspace of about 1.25cm(1/2 inch) from the top.
After filling each jar, use a wooden chopstick to release any trapped air bubbles by sliding it along the inside of the jar.
Wipe the rims of the jars with a damp cloth to ensure a good seal. Place the sterilised lids on the jars and screw them until they’re finger tight.
Boiling Water for Water Bath Canning
Bring the water to a boil. Place the sealed jars in a boiling water bath. Ensure that the water covers the jars by at least 2.5 cm. Boil for 10-12 minutes to process and seal the jars.
Carefully remove the jars from the water bath using the jar lifters and place them on a clean towel or cooling rack. Allow to cool completely. As they cool, you may hear the lids pop, indicating a successful seal.
When cool, press the centre of each lid to ensure a good seal. If it doesn’t spring back, it’s sealed properly.
Following these steps will ensure that your jars are sterile and ready to safely preserve your pickled wild chanterelles.
Popular mushroom recipes on Turbo Tasty
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
