Time for Chantrelle Recipies

[Darvin DeShazer]

In article <39ddbf3f.51186275 at news.uswest.net>, pinotguy at uswest.net 
wrote:

>Seems like a good time to post those Cream of Chantrelle Soup
>recipies, and other good ideas on what to do with twenty pounds of
>Chantrelles. I need this info, because I don't have any good ideas! 

My favorite method of dealing with 20 pounds is to can them in pint jars 
for the off season.  They keep for many years and retain texture.  They 
do lose a little flavor, but are very convenient to add to sauces and 
casseroles.  More methods can be found at:

http://www.metro.net/biologist/Forays/Keep/keep.html


  Can in a Pressure Cooker
Cook for 15 minutes without adding liquid  (you can sparingly add water 
if you need to).  When they shrink down to about one-half their size, 
pack hot in clean, hot jars.  Add 1/2 teaspoon salt to each pint, if you 
like.  For white mushrooms add 1/8 teaspoon ascorbic acid to pints to 
preserve whiteness.  Cover mushrooms with the cooking liquid for more 
flavor or fresh boiling water for a clearer jar.  Adjust lids.  Process 
at 10-15 lbs. pressure for 30 minutes for pints or halfpints.  Always 
follow the directions for the pressure cooker!  Kerr and Ball both have 
an excellent booklet on canning.

Darvin