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For mushroom pickers, chanterelles are one of the most delicious and aromatic forest mushrooms, which are great for frying, stewing, freezing and drying. Novice culinary experts wonder if chanterelles can be preserved for the winter?

To provide the family with homemade mushroom preparations, chanterelles are pickled, salted, fried and caviar is made. This variety will allow your loved ones to enjoy delicious food all winter long.

Are chanterelles canned and how to properly process them?

How to properly cook chanterelles for the winter and preserve them using simple and delicious recipes? There are many ways to prepare mushrooms, and they will all be deliciously delicious in any version. However, they must be properly processed before harvesting.

• Sort out the mushrooms, remove the remnants of grass and leaves from the caps.
• 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 release the bitterness inherent in these mushrooms.
• Rinse and spread out on a wire rack to allow excess liquid to glass.

Recipes for canned chanterelles for the winter are fairly easy. In winter, you can get a jar with a blank and enjoy the fragrant and tasty mushrooms.

Canned chanterelles in lemon marinade

This method of chanterelles preserved for the winter is one of the simplest and most affordable. This is due to the minimal set of ingredients and the quick preparation.

• 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 cooking canned chanterelles is offered with a step-by-step description.

Cut the soaked chanterelles into small pieces, put in an enamel saucepan and cover with water. Bring to a boil and cook for 15-20 minutes, constantly removing the foam from the surface. Remove the mushrooms from the water, rinse and place on a wire rack to drain and cool.

Prepare a brine from water, salt, sugar, pepper and cloves, let it boil. Place the chanterelles in the brine and simmer for 10 minutes over low heat. Add lemon juice and continue to cook for 5-7 minutes.

Remove from heat and immediately place in sterile dry jars. Roll up and turn the lids down, insulate and leave to cool, then take them to the basement, and after 30-35 days the chanterelles preserved in this way can be started to taste.

Recipe for canned chanterelles in tomato

Canned chanterelles in tomato sauce will certainly please all your family 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;
• Crushed garlic - 1 dec. l .;
• Vinegar 9% - 3 tbsp l .;
• Bay leaf - 4 pcs.

How to properly preserve chanterelles will show a step-by-step description of the recipe.

1. After soaking, the mushrooms are boiled for 20 minutes in salted water.
2. They are thrown back in a colander, washed and laid out on a wire rack to drain.
3. Peel the onion, chop it in half rings and fry in vegetable oil until golden brown.
4. The mushrooms are cut into pieces and added to 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 stew for 1 hour with constant stirring so that the mass does not burn.
7. Pour in vinegar, stew for 15 minutes and turn off the heat.
8. The mushrooms are distributed in sterilized jars and rolled up.
9. They are left in the room to cool down, and only then they are taken out into a dark, cool room.

Canning chanterelles with a recipe without vinegar

Acetic acid is almost always used for conservation, however, you can use the proposed option and make a workpiece with citric acid.We preserve the chanterelles according to the recipe without vinegar, and make sure that the final 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 using vinegar, adhering to the step-by-step description of the process?

1. Boil the soaked mushrooms with the addition of salt for 20-25 minutes, and then rinse in cold water. Such actions make the fruiting bodies crisper.
2. Put the mushrooms in a colander and leave to drain.
3. Prepare the marinade: add sugar and salt to hot water, bring to a boil.
4. We put all the spices (except citric acid), as well as mushrooms, boil for 20 minutes.
5. Pour in citric acid and let it boil for 10 minutes over low heat.
6. We remove from the stove and preserve the chanterelles in sterilized jars.
7. We roll it up and turn it over on the lid, warm it with a blanket on top and let it 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 leaf 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 blank.

1. Boil the mushrooms in salted water for 25 minutes, drain and rinse.
2. Place on a wire rack so that all excess liquid is glass.
3. Prepare the marinade: combine vinegar, salt, sugar and all spices in water, boil for 5 minutes.
4. Combine the mushrooms in a separate container with half rings of onions, as well as garlic, cut into 4-5 pieces, mix everything well with your hands.
5. Arrange in sterilized dry jars and cover with hot marinade.
6. Let stand for 20 minutes, and then pour the marinade from the jars into a saucepan, let it boil over medium heat.
7. Pour the marinade into jars with 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

Chanterelle mushrooms, canned in the form of caviar, will surprise you with their unique taste and will give you a lot of pleasure from eating. Such a blank 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;
• Onions - 500 g;
• Vinegar 9% - 2 tbsp l .;
• Ground red pepper - 1 tsp;
• Carnation - 4 buds;
• Vegetable oil - 200 ml;
• Salt to taste.

1. Cut the mushrooms into pieces and grind with a meat grinder, pour in the mushroom broth and mix.
2. Peel the carrots and onions and chop them into cubes with a knife.
3. Fry in vegetable oil until golden brown and combine with the mushroom mass.
4. The whole mass is transferred to a deep saucepan and stewed over low heat for 40 minutes. The container does not need to be covered with a lid so that the liquid evaporates from the mass.
5. Add sugar, salt, all spices and diced garlic, mix.
6. Stew for 20 minutes, stirring occasionally with a wooden spoon.
7. Pour in vinegar and continue to simmer, but already under a closed lid for 15 minutes.
8. The caviar is distributed in sterilized dry jars, covered with lids and sterilized in boiling water for 15 minutes.
9. Roll up, insulate with a blanket on top and leave to cool.
10. After complete cooling, they are taken out to the basement or placed on the shelves of the refrigerator.

Fried chanterelles with carrots, canned for the winter

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

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

Fried chanterelle mushrooms preserved for the winter are best cooked in stages, as described below.

1. Boil the mushrooms in salted water, put in a colander and drain.
2. Cut into pieces, 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 tender, cut into slices.
4. Disassemble clean greens into twigs, cut the garlic into thin slices.
5. Arrange mushrooms, carrots, herbs and garlic in sterilized jars, alternating layers.
6. In the liquid released 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 insulate.
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 can become a brand name for you.

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

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

1. Chop the mushrooms, put in a frying pan with ½ part of the oil and fry for 20 minutes.
2. Add the 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 lids.
4. After cooling, take to the basement or leave in the refrigerator.