Canned chanterelles: mushroom preparations for the winter

For mushrooms, chanterelles are one of the most delicious and fragrant forest mushrooms, which are great for frying, stewing, freezing and drying. Novice cooks wonder if the chanterelles canning for the winter?

To provide the family with homemade mushroom preparations, chanterelles marinate, salt, fry and make caviar. Such a variety will allow your loved ones to enjoy delicious dishes all winter.

Are the chanterelles canned and how to handle them correctly?

How to cook chanterelles for the winter and preserve them using simple and tasty recipes? There are many ways to cook mushrooms, and all of them will be amazingly mouth-watering in any performance. However, they must be processed correctly before harvesting.

• Sort the mushrooms, remove from the hats the remains of grass and leaves.
• Cut off the ends of the legs (if this was not done in the forest) and rinse well.
• Pour cold water and leave for 1-1.5 hours to get the bitterness inherent in these mushrooms.
• Rinse and place on a wire rack so that the glass is excess liquid.

Recipes of chanterelles canned for the winter are quite easy. In winter, it will be possible to get a jar with a workpiece and enjoy aromatic and tasty mushrooms.

Canned Chanterelles in Lemon Marinade

This method of canned chanterelles for the winter is one of the simplest and most affordable. This is due to the minimum set of ingredients and speed in cooking.

• Soaked mushrooms - 2 kg;
• Water - 1 L;
• Salt - 70 g;
• Sugar - 120 g;
• Carnation - 8 buds;
• Allspice - 10 peas;
• Lemon juice - 8 tbsp. l

The recipe for canned chanterelles is offered with a step-by-step description.

Canned Chanterelles Recipe in Tomato

Canned chanterelles in tomato sauce will certainly please all your relatives and guests for their unique taste and aroma.

• Soaked chanterelles - 2 kg;
• Onions - 1 kg;
• Tomato paste - 300 g;
• Water - 1 tbsp .;
• Vegetable oil;
• Salt - 5 tsp;
• Ground black pepper - 1 tsp;
• Squeezed garlic - 1 dess. l .;
• Vinegar 9% - 3 tbsp. l .;
• Bay leaf - 4 pcs.

How to preserve chanterelles correctly will show a phased description of the recipe.

1. After soaking, the mushrooms are boiled for 20 minutes in salted water.
2. Throw back into a colander, washed and laid out on a wire rack to drain.
3. The onions are peeled, chopped in half rings and sautéed in vegetable oil until golden.
4. Mushrooms are cut into pieces and introduced into the fried onions.
5. Fry over medium heat for 7-10 minutes, salt and add all the spices (except vinegar), as well as tomato paste diluted with water.
6. Stir and simmer for 1 hour with constant stirring, so that there is no burning of the mass.
7. Pour vinegar, stew for 15 minutes and turn off the fire.
8. Mushrooms are distributed in sterilized jars and rolled up.
9. They leave it in the room to cool, and only then take it out to a dark, cool room.

Preserves chanterelles according to the recipe without vinegar

Acetic acid is almost always used for conservation, but you can use the proposed option and make a blank with citric acid. We preserve the chanterelles according to the recipe without vinegar, and make sure that the dish in the end result is very tasty and aromatic.

• Soaked chanterelles - 2 kg;
• Water - 1 L;
• Salt - 1 tbsp. l .;
• Sugar - 2.5 tbsp. l .;
• Citric acid - 1 tsp. without top;
• Carnation - 8 inflorescences;
• Black pepper - 10 peas;
• Bay leaf - 6 pcs.

How to preserve chanterelle mushrooms without the use of vinegar, adhering to a phased description of the process?

1. Boiled mushrooms are boiled with salt for 20-25 minutes, and then washed in cold water. Such actions make fruiting bodies more crispy.
2. We spread the mushrooms in a colander and leave for draining.
3. We prepare the marinade: we introduce sugar and salt into hot water, bring to a boil.
4. We lay all the spices (except citric acid), as well as mushrooms, boil for 20 minutes.
5. Pour citric acid and let it simmer for 10 minutes over low heat.
6. Remove from the stove and preserve the chanterelles in sterilized jars.
7. Roll up and turn over onto the lid, insulate with a blanket from above and let cool.
8. We take it out to a cool place, and after 20-25 days you can start tasting the mushrooms.

Delicious canned chanterelles with onions

Cooked chanterelles according to this recipe will have a unique rich taste and amazing forest aroma.

• Soaked chanterelles - 2 kg;
• Onions - 1 kg;
• Garlic - 20 cloves;
• Vinegar 9% - 250 ml;
• Salt - 1.5 tbsp. l .;
• Water - 500 ml;
• Sugar - 1 tbsp. l .;
• Bay leaves and allspice - 5 pcs.;
• Rosemary - 2 pinches.

How to properly preserve chanterelles with onions for the winter is described in the step-by-step preparation of the workpiece.

1. Boil the mushrooms in salted water for 25 minutes, drain and rinse.
2. Place on the grate so that the glass is all excess liquid.
3. Prepare the marinade: in the water combine vinegar, salt, sugar and all spices, boil for 5 minutes.
4. Combine the mushrooms in a separate bowl with onion half rings, as well as garlic, cut into 4-5 parts, mix everything well with your hands.
5. Arrange in sterilized dry jars and pour hot marinade.
6. Let stand for 20 minutes, and then pour the marinade from the cans into the pan, let it boil over medium heat.
7. Pour the marinade into jars of mushrooms and roll up.
8. Turn over, wrap with a blanket and leave for 2 days.
9. Take to a cool basement and store no more than 6 months.

Chanterelle caviar for the winter

Canned chanterelle mushrooms in the form of caviar will surprise you with their unique taste and give a lot of pleasure from eating. This preparation will be an excellent filling for pies, pizzas, pancakes and open pies.

• Boiled chanterelles - 2 kg;
• Mushroom broth - 100 ml;
• Garlic - 8 cloves;
• Carrots - 300 g;
• Onion - 500 g;
• Vinegar 9% - 2 tbsp. l .;
• Ground red pepper - 1 tsp;
• Carnation - 4 buds;
• Vegetable oil - 200 ml;
• Salt to taste.

1. Mushrooms are cut into pieces and chopped using a meat grinder, pour mushroom broth and mix.
2. Carrots and onions are peeled and chopped into cubes with a knife.
3. Fry in vegetable oil until golden brown and combine with mushroom mass.
4. The whole mass is transferred to a deep saucepan and simmer for 40 minutes on low heat. The container does not need to be covered with a lid so that liquid evaporates from the mass.
5. Sugar, salt, all spices and chopped garlic are added, mixed.
6. Stew for 20 minutes, stirring occasionally with a wooden spoon.
7. Pour vinegar and continue to simmer, but already with the lid closed for 15 minutes.
8. Spread the eggs in sterilized dry jars, cover and sterilize in boiling water for 15 minutes.
9. Roll up, warm on top with a blanket and leave to cool.
10. After complete cooling, they take out to the basement or put on the shelves of the refrigerator.

Canned fried chanterelles with carrots for the winter

Fried chanterelles, canned for the winter, make incredibly tasty and aromatic dishes to which they are added.

• Soaked mushrooms - 2 kg;
• Carrots - 5 pcs.;
• Garlic - 6 cloves;
• Vinegar 9% - 3 s. l .;
• Sunflower oil;
• Salt and black pepper - to taste;
• Dill and parsley.

Roasted chanterelle mushrooms for the winter are best prepared in stages, according to the description below.

1. Boil the mushrooms in salted water, put in a colander and let drain.
2. Cut into slices, fry in vegetable oil until golden brown. (When frying, juice will be released, which must be drained separately).
3. Peel the carrots, wash and boil until cooked, cut into circles.
4. Pure fresh herbs into branches, cut the garlic into thin slices.
5. Arrange mushrooms, carrots, herbs and garlic in sterilized jars, alternating layers.
6. In the liquid allocated during frying, combine salt, pepper and vinegar, bring to a boil.
7. Pour into jars, cover with lids and put in hot water.
8. Sterilize over low heat for 40 minutes, roll up and heat.
9. Allow to cool completely and remove to a cool place.

How to preserve fried chanterelles with onions

You can always preserve fried chanterelles with onions in your own kitchen. This recipe may be branded for you.

• Boiled chanterelles - 2 kg;
• Vegetable oil - 200 ml;
• Onion - 500 g;
• Salt.

You can preserve chanterelle mushrooms for storage for the winter, following the step-by-step description.

1. Cut mushrooms, put in a pan with ½ part butter and fry for 20 minutes.
2. Introduce onion, cut into half rings, add salt and continue to fry in vegetable oil for another 30 minutes over low heat.
3. Arrange the mushrooms in jars, pour oil from the pan to the top and close with tight nylon covers.
4. After cooling, remove to the basement or leave in the refrigerator.