With my harvest of Chanterelles from last weekend, I dehydrated some and I'm going to grind them into a powder, I pickled some and canned them using the water bath method, some I dry sautéed and froze, and I've also marinated some and water bathed them too. The previous weeks haul, I pressure canned all of those. I read for the pickling or marinating, it's good to leave them for 2 weeks to a month before you open them (you need to water bath can them if you're going to leave them that long on the shelf). When you get a chance, you may want to invest in a pressure canner. I decided to get one about 5 years ago so that I could can soups, stews, and chili. It works well for preserving the chanterelles as well and saves my freezer space. You're kicking butt this year with your mushroom hauls😁 By the way, the Boletes taste good too😋
That's exactly my plan for my dehydrated ones, powder! The pickling was a complete experiment! The dry sauté is my fav so far but I'm still learning. I love the idea of harvesting and preserving, not just mushrooms but a lot of other stuff! I'm defiantly getting a canner soon. I have also been thinking about experimenting with dehydrated backpacking meals cause I am done with 20$ packs that "have hard things in them" thank you :)
@@IslandUncharted yeah, I think dehydrating your own backpacking meals would be the way to go. I can't believe the prices of those packaged ones...seems like too much to me. I got my canner from Home Hardware. It's the Presto one. I like that it's a straightforward one and no fancy bells or whistles to break.
Nice! I made two batches of pickled chanterelles, one with apple cider vinegar and one with Italian white wine vinegar. We'll see how they turn out it a few more weeks.
Awesome Jon, i vacuum sealed them after the were dehydrated. Lasted for yrs! Awesome video Jon!😊
Tried to edit, but i dehydrate mine whole. Found flavor was better then cutting up 🤷
Its defiantly the way to do it!!! thank you Dave!!!! your awesome
With my harvest of Chanterelles from last weekend, I dehydrated some and I'm going to grind them into a powder, I pickled some and canned them using the water bath method, some I dry sautéed and froze, and I've also marinated some and water bathed them too. The previous weeks haul, I pressure canned all of those. I read for the pickling or marinating, it's good to leave them for 2 weeks to a month before you open them (you need to water bath can them if you're going to leave them that long on the shelf).
When you get a chance, you may want to invest in a pressure canner. I decided to get one about 5 years ago so that I could can soups, stews, and chili. It works well for preserving the chanterelles as well and saves my freezer space.
You're kicking butt this year with your mushroom hauls😁
By the way, the Boletes taste good too😋
That's exactly my plan for my dehydrated ones, powder! The pickling was a complete experiment! The dry sauté is my fav so far but I'm still learning. I love the idea of harvesting and preserving, not just mushrooms but a lot of other stuff! I'm defiantly getting a canner soon. I have also been thinking about experimenting with dehydrated backpacking meals cause I am done with 20$ packs that "have hard things in them" thank you :)
@@IslandUncharted yeah, I think dehydrating your own backpacking meals would be the way to go.
I can't believe the prices of those packaged ones...seems like too much to me.
I got my canner from Home Hardware. It's the Presto one. I like that it's a straightforward one and no fancy bells or whistles to break.
Awesome ❤
I'm glad you liked it!
Cool
Thank you
Thank you ❤
Your welcome!!!!
Nice! I made two batches of pickled chanterelles, one with apple cider vinegar and one with Italian white wine vinegar.
We'll see how they turn out it a few more weeks.
Let me know how they turn out! I like the idea of pickling