Chanterelles for winter in cans

Step-by-step cooking

1. Step 1:

   

   To prepare chanterelles for the winter in jars, take fresh chanterelles, salt, garlic, dill (or your favorite spices). Sometimes vinegar is added, but I think it will already be a marinade, so I don't put vinegar in salted chanterelles. If there are no storage conditions at all, then use the following recipe (chanterelles for the winter as fresh) or put more salt in this one. Before use, simply rinse the mushrooms and soak a little from excess salt.

2. Step 2:

   

   Pick the mushrooms, rinse and boil in salted water (1 tbsp.a spoonful of salt per 2 liters of water in addition to those specified in the recipe). Cook chanterelles for 20 minutes from the moment of boiling. When they are ready, they will settle to the bottom.

3. Step 3:

   

   Strain the mushrooms by throwing them into a colander. Do not pour out the water in which the chanterelles were cooked immediately. Some of it will be useful to us.

4. Step 4:

   

   Now put the prepared mushrooms in sterile jars, sprinkling with salt, chopped garlic and dill seeds.

6. Step 5:

   

   Fill the jars with chanterelles to the top, the mushrooms should lie freely, do not tamper them.

7. Step 6:

   

   Now pour the mushrooms with the hot broth in which they were cooked. The liquid should be no more than a fourth part. The surface can be coated with sunflower oil to avoid contact with air. If necessary, after this stage, the mushrooms can be sterilized and rolled up with lids. But at home, I never recommend doing this in order to avoid the development of botulism.

8. Step 7:

   

   Close the jars with lids not tightly, you can use nylon lids. Store salted mushrooms in the refrigerator.