Mushroom preservation

Preparation and sterilization of mushrooms

Suitable for harvesting by canning are young, dense, immature mushrooms of such species as porcini, boletus, mushrooms, mushrooms, boletus, honey agarics, boletus, chanterelles, aspen mushrooms.

Mushrooms can be preserved separately by type or mixed in any way, often together with vegetables.

Fresh mushrooms are sorted by size, wormy, flabby, overripe, spoiled and broken, cleaned of leaves, moss, sand and earth.

In sorted mushrooms, root roots are cut off and damaged areas are cut out. In large mushrooms, caps and legs are separated, while small ones can be preserved entirely. Legs of large mushrooms can be cut across into thin pieces and canned separately.

Boletus, mushrooms, mushrooms, milk mushrooms and some other mushrooms, cut into pieces, darken quickly from touching the air, so it is recommended to process them as quickly as possible and not let them stay in the air for a long time. In order to preserve them, immediately after cutting, they can be dipped in a cold solution of sodium chloride and citric acid.

The sorted mushrooms are laid out in a colander, washed by repeated immersion in a bucket of cold water and allowed to drain. Then the mushrooms are processed in various ways, placed in jars, the contents are poured with brine or sweet and sour filling and, after sealing, the jars are sterilized. In this form, mushrooms are stable during storage.

The sterilization time for mushrooms depends on the size of the jars and the way the mushrooms are prepared, but in any case it lasts at least 40-50 minutes. The specific times are indicated in the recipes below.

Canning mushrooms for the winter: a quick recipe

The preservation of these products should take place in the warm season, so that they are already suitable for use in the winter. It is very simple to preserve them at home, the main thing is to know all the nuances. Simple recipes for these products can be found in cookbooks or on the internet. The simplest way to preserve mushrooms will be described below.

This recipe will need the following ingredients:

• Mushrooms.
• Water.
• Salt.

Cooking steps:

1. The mushrooms must be rinsed well in water. They should be free of dirt. If dry or dull mushrooms are present, then they should be thrown away, as they are not suitable for conservation.
2. Transfer the food to a saucepan, add water and bring it to a boil. They should be cooked for 1 hour. The water needs to be added. During this time, the mushrooms should settle to the bottom, if this did not happen, then the cooking time must be increased.
3. Further, the products are thrown through a colander.
4. Then they should be dipped again in salted water, which is a marinade, and cooked for 10 minutes.

"It's simple": recipe with fried mushrooms

A wonderful preparation, in winter it remains to send the contents of the jar to a frying pan, fry a little in oil with onions, add potatoes or sour cream and invite everyone to the table. Chanterelles are ideal for such a delicacy, but if on a quiet hunt you were lucky enough to find white, polish, mushrooms or aspen mushrooms - also feel free to go to the kitchen.

Ingredients:

• 2 kg 600 g of chanterelles;
• 100 g of salt;
• 200 g of vegetable oil;
• 200 g pork fat.

Preparation:

1. After thoroughly washing the mushrooms in several waters, send them to a hot pan. Add some salt.
2. While stirring, wait until all the liquid has evaporated.
3. Pour in oil, add the remaining salt. Stir until cooked.
4. Fill sterilized, absolutely dry jars with mushrooms, tamping with a spoon. Pour vegetable oil into a filled container.
5. Melt the pork fat, pour the contents of the jars on top. Cork immediately, you cannot turn it over. After cooling, send to the cold.

A simple recipe for canning mushrooms at home

Ingredients:

• Mushrooms (honey agarics, aspen mushrooms, porcini, etc.).
• Water.
• Sugar (a couple of spoons).
• Salt (4 tablespoons).
• Vinegar.
• Black pepper (peas).
• Bay leaf.
• Cloves (optional)
• Garlic (several cloves).

The conservation process includes the following stages:

1. All fruits must be well washed. After that, they are cut into small pieces.
2. Then they are dipped in salted boiling water and boiled in it for 15 minutes. During the period, a lot of foam will form in the pan, it must be removed. During boiling, the broth will acquire a golden color.
3. After that, the fruits should be laid out in a separate container and filled with marinade. It is prepared like this: for 1 liter of water there are 2 tablespoons of salt. This step also adds the rest of the spices from the ingredient list. Let the mushrooms lie in this marinade for several hours. During this time, they will acquire a very pleasant smell, which will positively affect their taste.
4. Then the marinated mushrooms are again sent to the fire and boiled for 10 minutes. Cover the pot with a lid to prevent odorous fumes from escaping completely.
5. When the heat is off, add the garlic to the pot. It is not recommended to cut it, it is needed solely for smell.

Mushrooms marinated with tomatoes

A wonderful recipe for those who like to constantly cook something new. For the preparation of preservation, it is better to take small juicy tomatoes with dense skin. It's great if there is cherry - in combination with mushrooms, they will look amazing, but you can only learn the taste by preparing an unusual preparation.

Ingredients:

• 980 ml of water;
• 25 g of salt (as much as possible);
• 40 g of dill twigs;
• 5 g nutmeg;
• 10 g of bay leaf;
• 7 g of allspice and black peas;
• 3 g cloves;
• 550 g tomatoes;
• 580 g of mushrooms (preferably champignons);
• 90 ml of vegetable oil;
• 55 ml vinegar.

Preparation:

1. Place clean sorted mushrooms in a saucepan (small whole, large - cut into pieces).
2. Pour cold water, turn on the fire. After boiling, add pepper, vinegar, vegetable oil, all seasonings, spices, chopped dill. Boil everything for a little over a quarter of an hour.
3. Strain the finished mushrooms (pour the marinade into a saucepan).
4. Fill sterile glass containers with mushrooms and tomatoes (can be mixed, can be in layers).
5. Boil the marinade, pour over the fruits. Leave under the lid for a few minutes.
6. Pour the marinade back into the saucepan using the perforated lid. Boil again, pour glass containers, roll up immediately.

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Ingredients for "Mom's Pickled Mushrooms":

• Mushrooms

  (I take mushrooms by eye, how many will fit in the pan)

• Salt

  —
  2 tbsp. l.

• Sugar

  —
  4 tbsp. l.

• Carnation

  —
  10 pieces

• Dill

  (This refers to the umbrellas of dill)
  —
  4 things

• Black pepper

  (Pepper peas)
  —
  10 pieces

• Laurel leaf

  —
  4 things

• Garlic

  —
  10 tooth.

• Vinegar essence

  —
  2 tbsp. l.

Cooking time: 30 minutes

Nutritional and energy value:

Recipe "Pickled mushrooms, like mom's":

We prepare mushrooms (any forest mushrooms, boletus, boletus), clean, wash, cut. We put it in a saucepan. I always do it in small portions - I have a saucepan of 2.5 liters.
All ingredients are based on this pan. Fill with water, bring to a boil, add mushrooms, as they boil down.
After boiling, after 1-2 minutes, drain the water, rinse the mushrooms and fill it again. Bring to a boil, remove the foam and cook for about 10-12 minutes.

While the mushrooms are boiling, we prepare the jars. We wash, sterilize, put spices in them. In each jar I put 1 umbrella of dill, 1 large or 2 small bay leaves, 2-3 cloves, 2-3 peppercorns, 1-2 cloves of garlic.

Pour salt into a saucepan with mushrooms - 2 tbsp. spoons, sugar - 4 (you can even 5) tbsp. spoons. In general, I do everything to taste. The taste should be very sweet-salty, it will seem like an overkill, but this will pass after the mushrooms have cooled down.
Cook for another 5 minutes, add vinegar essence - 2 tbsp. spoons. It can be a little less, but everyone loves me that way. Turn off the fire. The dish tastes very sour, very sweet and salty, don't let that scare you. In general, I taste everything. Sometimes I add more sugar - 5-6 tablespoons.

Everything, the mushrooms are ready, we pour them into the jars. Close with lids, turn over and heat, cool. You can eat the next day, but the taste sets in after 5 days, when the mushrooms have absorbed all the ingredients. Bon Appetit!

Sweet and sour mushrooms

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.

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.

Mushrooms in sweet and sour filling are prepared in the same way as in sour filling.

To prepare a sweet and sour filling, for each liter of sour filling, the composition of which is given above, you need to add 80 g of sugar.

Pickled mushrooms "Mom's Secret": a step-by-step recipe

Why such a name? Preservation has been popular for a long time, many mothers are happy to pass it on to their daughters, and it is already becoming a brand among the younger generation. It is best to use porcini mushrooms for cooking such a yummy, their calorie content is almost as good as meat, but in the absence of such, you can take any, the result will not change: a delicious appetizer will fly off the table in a matter of minutes. You can also make a stew by stewing mushrooms with vegetables (potatoes, cabbage, beans, peppers, onions).

Ingredients:

• 900 g of mushrooms;
• 900 ml of water;
• 3 laurel leaves;
• 5 g cloves;
• 6 g black pepper;
• 15 g sugar;
• 125 ml vinegar;
• 25 g of salt.

Preparation:

1. Sort out the mushrooms carefully; soft or old ones will not work for pickling.
2. Rinse the fruit in multiple waters. It is better to cut the large ones into several parts, send the small ones to the cooking container whole.
3. Pour some water into a container with mushrooms, turn on the fire and, after boiling, boil for a quarter of an hour.
4. At the same time, in another container, boil the marinade from the rest of the ingredients, with a slotted spoon or colander, pour the fruit bodies from the pan with water into the boiling marinade.
5. Boil the mushrooms in the finished marinade for another quarter of an hour, put them in glass jars prepared by sterilization.
6. Seal immediately, place the lid down on a flat surface.

A simple recipe for conservation (video)

Products required for caviar:

• 1 kg of mushrooms;
• 250 g onions;
• 250 g carrots;
• 50 g of garlic;
• 10 ml of vinegar essence;
• 70 ml of any vegetable oil;
• 10 g allspice;
• 10 g bay leaves;
• 5 g of pepper.

You can preserve mushrooms not only whole, but also make caviar from them

1. All mushrooms should be rinsed first, and then boiled, chopped in a meat grinder.
2. Onions must be peeled and cut into slices.
3. Rinse the carrots, also peel and grate.
4. Pour oil into a frying pan and pour onions and carrots, fry.
5. After that, the vegetables must also be chopped in a meat grinder.
6. Then all the products passed through the meat grinder must be put in a frying pan, add salt, spices and vinegar essence.
7. Garlic should be peeled, chopped and sprinkled with the rest of the food.
8. Fry until the liquid evaporates.

A quick way of harvesting any forest gifts involves this particular recipe. The simplicity of preparation lies in the fact that you do not even need to sort out mushrooms by varieties, you can make a mushroom platter. It will look amazing in jars. Yes, and on the table will certainly stand out among other snacks.

Required components:

• 3 kg of mushrooms;
• 1.5 liters of water;
• 20 g salt;
• 5 g citric acid;
• 20 ml vinegar;
• 5 g bay leaves;
• 10 g peppercorns;
• 5 grams of cloves.

A quick way to harvest any forest gifts involves this particular recipe.

Fast food stages:

1. Mushrooms must be washed and sorted out, large ones must be cut into several parts.
2. Pour water into a saucepan and boil, pour mushrooms there and cook them for 15 minutes.
3. After that, you should already add all the other products, cook for another 3 minutes.

Mushroom preservation is not only a necessary, but also a very interesting process. In this way, you can prepare both whole specimens and salads, caviar, even soups with the participation of forest gifts. Each of the blanks will be special. Thanks to them, you no longer have to worry if guests unexpectedly appear on the doorstep, because there will be jars in the bins, after opening which the table will be overcrowded.

The dish is a delicacy, especially if young whole mushrooms were taken for its preparation.

Boiled mushrooms are stewed in their own juice or in vegetable oil. When the mushrooms become soft, add fresh tomato puree, condensed until creamy. You can also use a ready-to-use 30% puree diluted in half with water.

Fresh or diluted puree is heated, mixed thoroughly and 20 g of salt and 30-50 g of sugar are added for each kilogram of it. Stewed mushrooms are added to the hot mashed potatoes prepared in this way. They are heated and then placed in jars.

Mushrooms need to be spread hot in small jars, sterilized in advance (sterilize the lids too), and pour a layer of hot oil on top of at least 1 cm.If the mushrooms are to be stored at room temperature, the jars must be sterilized for 1 hour and sealed hermetically.

If they will be stored in a cold room, the jars can be simply sealed.

In any case, the jars should be stored in the dark, because fats in the light break down and go rancid. Butter can be used, whoever likes what: butter, vegetable, pork fat.

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.

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