Canning mushrooms at home recipes

Seaming preparation and cooking options

Before you start canning the harvested crop, you need to properly prepare the mushrooms. First of all, they need to be poured into a large bowl and carefully sorted out, while you need to remove all small debris, as well as spoiled mushrooms. To make it easier to do, the bowl should be filled with water, so all the twigs and leaves will simply float up. It is recommended to pre-cut large mushrooms into several parts.

It is important to pay attention not only to the condition of the mushrooms, but also to their varieties. So, the waves and milk mushrooms can taste a little bitter, therefore, to remove the bitterness, it is recommended to soak them for a day. In this case, you should periodically change the water.

In order to preserve the taste of the product as much as possible, it is recommended to preserve the mushrooms in different varieties.

In this case, you should periodically change the water. To preserve the taste of the product as much as possible, it is recommended to preserve the mushrooms in different varieties.

There are many options for making marinade. However, two of the most common can be distinguished:

• boiling in a marinade;
• boiling separately from the marinade.

Most often, mushrooms are boiled directly in the marinade, so they are saturated with all the components and become more aromatic. To prepare a workpiece according to this scheme, you will need the following products:

• mushrooms - 1 kg.;
• water - 0.5 tbsp.;
• table vinegar - ⅓ st.;
• salt - 1 tbsp. l .;
• sugar - 1 tsp;
• allspice;
• Bay leaf;
• Carnation;
• lemon acid.

It is best to use an enamelled pan for cooking. Pour water, vinegar, salt into it. Place mushrooms in the prepared base and cook over low heat

It is important to choose the right cooking time, it is determined depending on the type of the main product. So, honey mushrooms need to be cooked for 25-30 minutes, and chanterelles and champignons for about 20-25 minutes

During cooking, you should periodically collect the foam, otherwise the marinade will turn out cloudy. Finally, add pepper, sugar, laurel, cloves and citric acid.

The second cooking option involves boiling the mushrooms separately from the marinade. Boiled mushrooms need to be thrown into a colander and wait until excess moisture drains. To prepare the marinade, you should take the following ingredients:

• water;
• vinegar essence;
• sugar;
• salt;
• laurel;
• allspice;
• dry dill;
• Carnation.

All components must be combined in one container, and then boiled. The resulting marinade should be poured over boiled mushrooms and spread out in jars. When closing, it is not recommended to use metal lids, since the composition contains vinegar, which can react with metal.

Fried mushroom preservation

The fried fruits of the forest can also be preserved. In winter, it will be nice to get a jar of homemade preparations and add them to a salad or just eat with potatoes.

Any recipe for preserving fried mushrooms for the winter contains the following procedure. They should be cleaned of dirt, rinsed, cut and boiled for 30-40 minutes. Next, they are fried in oil. In a hot state, they are laid out in pre-sterilized jars. Melt the butter and pour the mushrooms over it. The jar is closed with a lid. The workpiece is ready for winter storage.

Here's an example recipe:

Take 1 kilogram of mushrooms, cut. Heat the oil in a frying pan, add mushrooms there, salt and leave on low heat for 50 minutes with the lid closed. Next, you need to continue to fry, but after removing the lid. When they are ready, you need to put them in jars and fill with oil. The thickness of the oil layer above the mushrooms is 1 centimeter.

Whichever recipe is chosen, the main thing is to follow the instructions exactly. And then canned mushrooms will delight you for long winters.

Mushroom preservation preparation:

Step 1: fill the mushrooms with water.

All mushrooms must be placed in a large bucket, into which it is necessary to pour water in such an amount that it covers all the mushrooms, then place a small load on the bucket.

Step 2: peel the mushrooms.

After a few minutes, drain the water. Mushrooms must be cleaned of litter and leaves. Be sure to trim the roots in order to get rid of the mycelium.

Then rinse the mushrooms very thoroughly in water, place them in a pot of water. Then add all the spices to the pan.

Step 3: sterilize the cans.

Jars used for canning mushrooms must be steam sterilized. Many housewives use this method, for him, you need to take a large saucepan, pour water into it, put any limiter for cans on top. Banks must be turned upside down. If the container is large enough, it is convenient to place several cans on it at the same time.

This method consists in the fact that when the water in the pan boils, then on the surface of the cans, drops of water are formed, which after 15 minutes begin to flow down, after which the cans can be exhibited, while not turning over onto a clean cloth (preferably pre-ironed at both sides).

Step 4: put mushrooms in jars.

Arrange the boiled mushrooms in sterile jars. In the mushroom broth that remained in the pan, add the required amount of vinegar essence at the rate of 7 ml for putting the mushrooms in the jar.

This solution should be poured into jars of mushrooms, then cover them with canning lids.

Step 5: sterilize and roll up the cans.

Then, the cans must be propped in boiling water for half an hour. To do this, at the bottom of a large saucepan, you need to put a wooden board or grate, put jars on top of it. Then pour water into the pan, so that the container is completely covered.

It is necessary to install banks away from each other, in order to avoid them hitting each other. After an hour and a half, it is necessary to remove the banks without waiting for them to cool. After that, they can be rolled up and turned over until they cool down completely.

Step 6: serve canned mushrooms.

On a holiday or just like that in winter, you can always enjoy your own canned mushrooms. To do this, you only need to get the jar out of the pantry, open it and place the canned mushrooms in a serving plate. Everything is ready, you can serve.
Bon Appetit!

Recipe tips:

- - it is best to preserve fresh mushrooms harvested on the same day,

- - mushrooms used for conservation must be medium-sized or small,

- - mushrooms must be of good quality, without any damage,

- - one teaspoon contains 5 milliliters of vinegar essence,

- - special care must be taken when preserving russula and champignons. - - different types of mushrooms cannot be boiled or preserved together

- - different types of mushrooms cannot be cooked or preserved together.

Canned mushrooms. Recipe number 1

Ingredients

• - 1.5 kg
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• - 1.5 l
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• - 1.5 tbsp. l.
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• - 150 ml
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• - 3/4 cup
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• - 1.5 tbsp. l.
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• Allspice peas
  - 7-8 pcs.
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• - 4-5 pcs.
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• Mustard seeds
  - 0.5 tsp
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  —

Preparation

Champignons are one of the few mushrooms that have versatile cooking applications. These beauties are most often used in salads, they are actively added to soups, pizzas, roasts, gravies, casseroles, julienne, stews and many other dishes.

In addition, champignons cooked according to this recipe will become an excellent independent snack at a gala event, so to speak on a fork as a snack. We dare to assure you that you can't pull off such mushrooms by the ears, well, very tasty. So, let's get down to culinary sculpting.

• For harvesting, it is better to choose small whole mushrooms.We rinse them thoroughly under running water, removing the films.
• Now we start cooking the marinade itself. This is absolutely not a complicated matter. Take a saucepan and pour cold water into it. Pour salt and sugar there, throw in lavrushka and pepper with mustard, pour vinegar and sunflower oil, and put on fire.
• When the brine starts to boil, we send the mushrooms to boil over low heat for 35-40 minutes. Do not be so surprised, 40 minutes and no less, believe me, the mushrooms will be incredibly tasty and elastic.
• After the specified time, we put the mushrooms in sterilized jars, fill the marinade with boiling water up to the neck (lavrushka, peppers and mustard can also be drained into the jars, it will be even better) and roll up the lids.
• However, if you are unbearable, then you can wait until the mushroom marinade cools down, leave them directly in the fragrant salted water in the refrigerator for 24 hours and the next day you can sincerely gulp the yummy.

It is worth noting that in the recipe, vinegar is poured into the water at the very beginning, although often in many recipes it is added a couple of minutes before the end of the brine preparation. Our method is just this, it has been tested over the years, mushrooms are amazing and without a pungent vinegar smell and taste.

From 1.5 kg of champignons, three liter jars of canned mushrooms are obtained, and believe me and check, this is many times cheaper and tastier than purchased products.

If you decide to serve champignons on the table with hot potatoes as an independent snack, then adding a little garlic and sprinkling with fragrant sunflower oil will not leave indifferent eaters and will be amazed how they disappear from the plate at the speed of light.

* Cook Tips

Sterilizing jars is extremely necessary for any blanks if you want to keep food for a long time in its original canned form. Disinfection of containers can be carried out in several ways:

1. Sterilization over steam.
   The most popular way. To do this, a special nozzle with a recess for the neck of a can or a net is placed on a pot of water standing on a fire, and glass containers are installed on top of it, upside down. Having boiled, the water begins to evaporate, and the steam escaping outside produces heat treatment of the vessels. The exposure time is 5-15 minutes. By the way, the lids can be thrown into boiling water so that they are also sterilized in parallel.
2. For happy owners of a dishwasher
   processing of glass containers is a trifling matter. One has only to put the cans in the machine and run the sink at the maximum temperature (over 60 ° C) without adding detergent. That's all science.
3. But for those who are still not a woman, but a dishwasher, a good way would be boiling dishes
   ... Fold the jars into a wide and deep saucepan, fill it with water so that they themselves are filled with liquid "to the ears", and put on fire. After boiling, leave the container to sterilize for 10-30 minutes (the time depends on the volume of the cans).

How to preserve boletus?

Butter is one of the most popular snacks. It is not only very tasty, but also quite easy to prepare. First of all, stock up on the ingredients:

• 3 liters of water.
• 50 grams of vinegar.
• 2 cloves of garlic.
• 1 onion.
• A small bunch of dill.
• 4 black peppercorns.
• 2 leaves of lavrushka.
• One tablespoon of salt and sugar.

Boil the butter for 15 minutes over low heat. In this case, you need to add the whole onion to the pan. After that, transfer the mushrooms to a clean saucepan, cover them with water and add spices. Boil this mixture for half an hour. Finely chopped dill and vinegar should be added five minutes before the end of cooking. All that remains is to arrange the mushrooms in sterilized jars and seal them tightly.

Mushroom preservation does not require any special skills. Even an inexperienced hostess will be able to cope with this. The main thing is to prepare all the ingredients, choose a good recipe and follow it exactly. Then you will provide yourself with a wonderful snack for the whole winter.If guests suddenly come to you, open a jar of mushrooms and everyone will be happy.

Recipe for preserving mushrooms with tomato paste

Canned mushrooms in tomato paste can be served as a separate dish. This is very convenient, especially when you have to prepare a lot of dishes. Required products:

• 2.5 kg of boiled mushrooms;
• onions - 1 kg;
• tomato sauce;
• vegetable oil;
• 9% vinegar - 2 tablespoons;
• salt, ground garlic and pepper, bay leaf.

Step by step guide:

1. Cut the onion rings into quarters.
2. Vegetable oil must be poured into the multicooker so that its height in the bowl is at least 1 cm.
3. Set the "Fry" mode for half an hour. Fry the onions, stirring occasionally with a wooden spatula.
4. After 15 minutes from the start of frying, add boiled mushrooms.
5. Season with spices. Pour over tomato sauce and stir.
6. After boiling, switch the mode to the "Soup" state. Turn off after 1.5 hours.
7. At the final stage of cooking, a couple of bay leaves and vinegar.

Pour the prepared dish into a glass container and close securely.

Harvesting mushrooms for the winter

After collecting the mushrooms, it is necessary to immediately process them, wash them with a damp cloth (it is undesirable to wash under running water, they can soften), clean, remove pests. There are several ways to store mushrooms:

1. Fresh frozen can be stored in the refrigerator. Only clean, young and strong mushrooms are subject to freezing.
2. Dried should be stored in a dark place after removing moisture from them by means of an oven, oven or by hanging. Readiness is determined by bending: if moisture is not released, and the mushroom bends and does not break, then the drying is done well.
3. Pickled mushrooms have many ways of cooking, regardless of the peculiarities of boiling and then rolling into jars. For this method, clean, strong mushrooms, preferably porcini or aspen mushrooms, are suitable.
4. Fried mushrooms are also rolled up in jars after sequential boiling and frying in oil in a pan.

Regardless of the method chosen, the storage period should not exceed 12 months, since subsequently the mushrooms lose their properties and can concentrate toxins.

Features of different types of mushrooms during conservation

First you need to figure out which canned mushrooms you like best:

1. Preservation of lamellar mushrooms, such as: milk mushrooms, volushki, mushrooms, russula, honey mushrooms, chanterelles, oyster mushrooms and others, is done with pickles.
2. Tubular: white, boletus, butter dish - pickled.

Each type of mushroom has its own characteristics, which should be taken into account when preserving. If you do this, then, even when winter comes, you can enjoy the spicy taste of the forest riches:

1. The pigs should be kept in cold salt water for two days, and the water should be changed 4 times.
2. Milk mushrooms, mushrooms and other mushrooms of the genus Millechnikov, champignons can be soaked for a longer time, while the rest of the mushrooms should be left in water for half an hour, no more.
3. In order to cook old mushrooms, you need to remove the bottom layer of the cap, since it is not digested in the stomach.
4. Small mushrooms can be left intact. Large mushrooms are cut into several pieces.
5. For processing oil, remove the film from the cap.
6. Morels are conditionally dangerous, therefore, to destroy the poison, they are boiled for at least 20 minutes, and the water is drained, and their leg is cut off and not used before cooking.
7. To remove the skin from russula, pour boiling water over them.
8. To prevent the marinade from becoming black in boletus and aspen, they are poured with boiling water before cooking and remain in this state for another 10 minutes.
9. Champignons will not darken if soaked in water with citric acid.
10. In order for the mushrooms not to taste bitter, before salting after cooking, the milkmen (milk mushrooms, volnushki) are washed with cold water.
11. Chanterelles are also washed after cooking.
12. It is better to salt milk mushrooms, mushrooms, volnushki without using herbs, and when salting other mushrooms, dill is perfect.

When preserving mushrooms, regardless of their type, you can use horseradish and black currant, cherry and oak leaves, bay leaves, cinnamon, cloves.

How to store workpieces correctly

Fresh or boiled boletus mushrooms do not lose their taste, smell, or useful components if they are in the freezer for no more than a year. Dried mushrooms are wrapped in paper or material and kept in a cool, ventilated area with low humidity. To prevent blackheads from absorbing an unpleasant odor, they are stacked where there is no garlic, celery, or seasonings.

Pickled boletus mushrooms are taken to the basement, cellar, left in the refrigerator. The main condition is the absence of light. They need to be harvested in hermetically sealed jars, tightened with tin or glass lids. In the second case, the mushrooms do not deteriorate, they can be placed on the table for consumption for 2 years, but they must be placed in containers very tightly so that air does not pass through.

Salted boletus mushrooms are stored in an oak barrel, in a can, in a saucepan, and in a jar. They are completely filled with a solution and oppression is put. The temperature in the basement or cellar where these mushrooms are taken out should be within 5 ° C. Salting does not freeze on the balcony in winter, but spoils much faster than pickled boletus boletus. If the liquid is covered with mold, the mushrooms must be thrown away, they cannot be eaten.

Powder from blackheads is placed in a glass jar, metal box, parchment packaging and left in a dark place at room temperature, preferably the air humidity does not exceed 70-75%.

For preserving mushrooms for the winter, you can use both hot and cold harvesting methods, but boletus mushrooms do not deteriorate longer, retain a pleasant smell and unmatched taste if not only mushrooms are sterilized, but also the jars in which they are folded.

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Sour mushrooms

For the preparation of such canned food, all types of edible mushrooms are used, which should not be very old and quite healthy. Gingerbreads and chanterelles in vinegar, as well as other types of mushrooms, make a good garnish for meat. They are also used for making salads and vinaigrettes.

On the bottom of a liter jar put 1-2 bay leaves, 1 teaspoon of mustard seeds, 1/4 teaspoon of allspice and a little less black. To taste, add a head of onion cut into circles, horseradish, caraway seeds, nutmeg flowers and other spices.

Then the mushrooms are placed in the jar, filled with a filling heated to 80 ° C, after which the jar is quickly sealed and sterilized for 40-50 minutes (depending on the capacity) at a temperature of 90 ° C or with a slow boil.

The composition of the fill is as follows: 1 part 8% vinegar and 3 parts water. Put 20-30 g of salt on 1 liter of the mixture. The filling is prepared cold, or even better hot. A measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, pour jars of mushrooms to the top. The jars are filled 1.5 cm below the neck. After sterilization, they are immediately sealed, the quality of the closure is checked and cooled in a cold place.

If it is not possible to sterilize the mushrooms, you need to increase the acidity of the filling.For 1 liter of water in this case, take at least 1 liter of 8% vinegar, the amount of salt is left the same.

The fill can also be acidified with crystalline citric acid or liquid lactic acid. In this case, 20 g of citric acid or 25 g of 80% lactic acid are added to sterilized mushrooms per 1 liter of filling. If the mushrooms are not sterilized, more acids are added.

Mushroom preservation stages

Any recipe used for preservation includes the following steps:

1. Distribution by species. Some mushrooms can be preserved together, and some cannot be combined, because they require a completely different processing.
2. Cleaning and soaking in cold salted water. So, the dirt will be washed off faster. But you cannot overexpose in water, otherwise they will be excessively saturated with it. And it's better to constantly change the water.
3. Further, processing is carried out in accordance with the type of mushroom. Some are cut, others are peeled from the skin, and others are separated from the leg.
4. Boil the mushrooms for 30 minutes before marinating. This will get rid of the preservation of bacteria, thereby increasing the shelf life of the product. And also cooking will reduce the possibility of poisoning. You can cook in two ways. At the first - the mushrooms are boiled in salt water, adding vinegar and spices (bay leaf, cinnamon, cloves), in the same water they are pickled. And in the second method, the mushrooms are boiled, then the water is drained, they are cooled and placed in jars, then a cold marinade prepared in advance is added. The foam must be removed during cooking.
5. After the mushrooms with marinade are placed in jars, they should be poured with sunflower oil to protect them from mold.
6. Banks are sterilized without fail. A liter jar is enough for 30 minutes.
7. The banks are rolling. After that, the finished product is placed in a dark place upside down for two days.
8. Then homemade products are stored at a temperature not higher than +7 degrees for 6-12 months. But at temperatures below 0 degrees, the cans freeze and have to be thrown away. To comply with this temperature condition, you cannot leave jars with homemade preparations on the balcony in winter.

The canning process can be interrupted by boiling them and leaving them in the refrigerator overnight.

Proper drying of mushrooms

Before drying, the mushrooms are not washed, they are carefully cleaned of soil, debris, leaves with a brush or rag so as not to damage the surface. Then the legs are separated from the hats, the large ones are cut, strung on threads and evenly laid out, for example, on dry cardboard. You can dry the mushrooms in the sun, weather permitting, on a well-ventilated surface, in a gas or electric oven. Our ancestors preferred to dry whole mushrooms in a Russian oven so that they retain their aroma and taste in full. It is best to use young mushrooms.

Processing in an oven or a Russian oven is carried out in several stages.

First, the moisture is evaporated for 2-3 hours at a temperature of + 50 ° C, cooled and again placed in the oven for 2-3 hours already at + 80 ° C.

Repeat the first step if necessary.

Store dried mushrooms in a dry, dark place with good ventilation so that they do not become moldy, since they absorb moisture from the environment very well.

After drying, the boletus has an even greater aroma. They can be ground into powder and then added to various dishes.