The best recipes for pickled mushrooms for the winter in jars of vinegar

Marinade for mushrooms. Marinade for any mushrooms

There are methods for pickling mushrooms, which are preferred by most housewives, since these recipes are universal and simple. Experienced cooks will help you to make a marinade for any mushrooms.

Marinated mushrooms. Illustration for the article is used from open sources

This method of preparation not only significantly saves time, but also allows you to preserve useful properties and emphasize the taste of the product.

Universal marinade recipes

It is recommended to marinate small mushrooms. They look more attractive in the bank. Large ones turn out to be no worse in taste, they just have to be cut before canning. For the marinade from this recipe, you can use 5% and 9% vinegar, as well as essence. Due to differences in the concentration of the acid, it is necessary to change its ratio with water. The list of ingredients is as follows:

• 0.8 liters of water and 0.2 liters of 5% vinegar (0.89 liters and 0.11 liters of 9% acid, 1 liter and 3 tsp. 70% essence);
• 4 tsp salt;
• 2 tbsp. l. Sahara;
• 4 inflorescences of a carnation;
• 0.5 tsp cinnamon;
• 3 laurel leaves;
• 6 peas of allspice.

Spices are poured into boiled water. After 3 minutes of cooking, add vinegar.

Preparing mushrooms for pickling. Illustration for articles is used from open sources

The marinade is removed from the heat. Sterilized jars filled with mushrooms by 2/3 are poured with brine. The container is closed and sent for storage in the refrigerator. Pickling mushrooms are prepared like this:

• washed and put in water;
• put on fire and bring to a boil;
• water is poured, new is poured and salted;
• bring to a boil without stirring;
• remove foam.

The mushrooms that have settled to the bottom are taken out with a slotted spoon. The following recipe differs from the first in the presence of seasonings such as dill and black currant foliage. The proportions of the components are calculated for 2 kg of mushrooms:

• 1 liter of water;
• 0.25 l of 9% vinegar;
• 2 tbsp. l. Sahara;
• 4 tsp salt;
• 2 bay leaves;
• 6 allspice peas
• some currant leaves and cinnamon;
• 3 dill umbrellas.

Salt and sugar are dissolved in water, mushrooms and spices are added. The mixture is brought to a boil. It is supplemented with currant leaves and dill.

A marinade recipe that is considered a classic, since there are no seasonings in it, except for black, allspice and bay leaf. Pickle is made from:

• 1 liter of water;
• 90 ml 9% vinegar;
• 60 g salt;
• 50 g sugar;
• 3 bay leaves;
• 2 peas of allspice and 9 peas of black.

All ingredients are added to boiling water and cooked for 5 minutes. In the following way, you can pickle mushrooms that are not intended for long-term storage.

Marinade for mushrooms. Illustration for the article is used from open sources

The cooking time will take no more than half an hour, but it will be ready after 1 day of infusion in the refrigerator. Ingredient List:

• 700 g of mushrooms;
• ¾ a glass of water;
• 1 onion;
• 1/3 cup white wine vinegar
• 30 g salt;
• 10 peppercorns;
• 3 bay leaves;
• 3 branches of thyme;
• 7 carnation buds.

Chopped onions, washed and chopped mushrooms are poured into boiled brine. After re-boiling, the fire is reduced. Cooking is continued for another ¼ hour.

Spicy marinade

The growing popularity of Japanese cuisine has resulted in the use of rice vinegar in the preparation of mushroom marinade, but for people who prefer an exotic traditional taste, you can use the dining room. Another difference between the marinade is the pungency. Here is his recipe, calculated for 1 kg of product:

• 2 liters of water;
• 70 ml of table vinegar or 100 ml of rice;
• 0.25 l of refined sunflower oil;
• 1 tsp coriander;
• 1 tsp red pepper;
• 1 tsp black pepper;
• 0.5 tsp turmeric;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 4 laurel leaves.

Bay leaves are poured with water and boiled. Prepared mushrooms are added to them and boiled for 10 minutes, removing the foam. The leaves are removed. The liquid is drained.Sugar, vinegar and salt are dissolved in it. Seasoned mushrooms are poured with heated oil and mixed. After being laid out in the jars, pour the hot marinade. The container is rolled up with lids.

How to prepare mushrooms for the winter. Kurnik in a new manner

Mushrooms for the winter. Mushrooms are harvested for the winter in various ways: by canning in jars, by pickling mushrooms, pickling, in the form of salads, stews, mushrooms can also be dried. Dried mushrooms for the winter are quite simple to prepare. They should be cleaned if rinsed. Then string, if mushrooms are small, whole, if large, cut into strong threads, for example, nylon, fishing line and others, and hang in a ventilated, dark place (not cold and damp) to dry. Drying mushrooms for the winter is much easier and faster in special household electric dryers for vegetables, fruits and mushrooms. Dried mushrooms are put in canvas bags and stored until winter. In winter, dried mushrooms are added to soups, salads, after soaking them in water and then preparing according to a culinary recipe. A wide variety of culinary recipes exist for harvesting mushrooms for the winter in the form of canning them. Mushrooms are added to salads for canning, pickled, fried, stewed, then rolled into sterilized jars, which are stored in a cool dark place until they are used for food. Salting mushrooms is the easiest way to prepare mushrooms for the winter. Mushrooms are salted, having boiled them in advance or without boiling, if they are confident as mushrooms and so recommends a culinary recipe. When salting mushrooms, spices, brine and other ingredients are added to them. Mushrooms harvested for the winter are used in salads, soups, appetizers, pie fillings and other dishes during the cold season.

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.

How to pickle blue leg mushrooms. Pickled bluefoot mushrooms for the winter

Despite the rumor of the futility of mushrooms, it has been proven that certain species contain excellent B vitamins, manganese, copper and zinc. In particular, the rowing is lilac-legged or simply blue-legged.

It is also attractive that they can be cooked in a variety of ways: boil, fry, and salt, and pickle.

I would like to tell you how to pickle bluefoot mushrooms for the winter, the recipe is simple, but so successful.

Marinade:

• 0.5 - 0.7 liters of water;
• 3 tablespoons of vinegar;
• 1 tablespoon salt
• 1.5 tablespoons of sugar.

Jars and lids must be sterilized.

Mushrooms need to be washed, peeled and cooked over low heat for 30 minutes, and if you have limited time, you can first boil the water, and then put the mushrooms in boiling water for 5-7 minutes.

During boiling, foam is formed from mushrooms, it must be removed.

As soon as the bluefoot mushrooms have undergone high-temperature processing, you can transfer them from boiling water to jars, on the bottom of which put black peppercorns, bay leaves.

Pour mushroom marinade, which is prepared by combining the listed components and bringing them to a full boil.

Next, the jars with mushrooms should be rolled up with lids.

It is advisable to eat mushrooms no later than six months after conservation.

Pickled blue feet add flavor to main dishes, go well with all side dishes, and are suitable as an ingredient in salads.

And what aroma is in the house when preparing them, it just needs to be tasted, because there are simply not enough epithets to describe delight.

This also adds color to the dish, if there is an opportunity to collect these mushrooms with your own hands, then in general it turns into a whole ritual for preparing for harvesting and preparing it.

How to pickle mushrooms without rolling. Pickled mushrooms without rolling

Pickled vegetables and mushrooms are delicious foods. But housewives often prefer other harvesting methods, and why? Fussing with closing lids, sterilizing cans and the composition of the marinade scare off many, especially inexperienced people who want to get tasty homemade preparations for the winter.

We offer a great way to marinate mushrooms WITHOUT seaming. Chanterelles and raincoats are suitable, all tubular, suitable for ordinary pickling, milk mushrooms and podgruzdki, russula and honey agarics. which mushroom to choose to put on the table in winter and to please your loved ones and guests is up to you.

Mushroom preparation

First of all, the gifts of nature brought from the forest should be cleaned. You need to wash only those species and specimens that are contaminated with soil, the rest can be simply cleaned with a dry brush and cut off the roots with a knife.

Pre-boiling

Mushrooms - whole or cut into pieces of convenient sizes, boil. After boiling - 20-30 minutes, then remove, discard in a colander and let cool.

Marinade

Per liter of water:

• half a faceted stack of vinegar (9%);
• 1 rounded tablespoon of salt;
• 2 rounded tablespoons of sugar;
• favorite spices and spices - cloves, cinnamon, sweet peas, currant or cherry leaves.

Bring water to a boil with all ingredients except vinegar and put mushrooms there. After boiling for 5-10 minutes, cook and pour in the vinegar, turn off the heat.

Banking

Put a couple of blackcurrant leaves (in each), horseradish roots, chopped garlic, onions in pre-prepared clean jars - whatever you like. We carefully put the mushrooms - the caps are underside down, we try to make the mushrooms fit tightly.

We taste the marinade, add sugar and salt if necessary. Bring to a boil, pour in another tablespoon of vinegar and pour into jars of mushrooms.

And at the end of all operations, pour vegetable oil into the jars so that the surface is covered and the water disappears under the oil layer. We close the cans with plastic or screw lids and remove for the time being.

In winter, these wonderful mushrooms will delight you with their mild taste, and the vegetable oil will reliably keep them from spoiling.

A quick way to preserve mushrooms at home

Even a beginner can make blanks at home, because the cooking technique is quite simple. For a recipe that has a chance to add to the list of your favorite dishes, you will need:

• 1 liter of water;
• 2 teaspoons of salt;
• 5 g citric acid.

Fresh fruits must be peeled and further instructions followed:

1. Add salt and acid to the water intended for boiling mushrooms. After boiling, throw in the fruits.
2. After they decrease in volume and lie on the bottom, turn off the stove. Foam forms during boiling. It must be removed.
3. Transfer the finished product to sterilized jars and fill with the same water, but filtered through cheesecloth.
4. Cover the glassware with lids and lower it into a deep saucepan for sterilization. In this case, the water temperature should not exceed 50 ° C. After 1.5 hours, the cans can be taken out and tightly sealed.

Even a beginner can make blanks at home, because the cooking technique is not difficult at all

Gourmets believe that this type of mushroom is most suitable for pickling. An important feature is that if the skin is not removed from the caps, the dish will turn out to be bitter. It is most convenient to peel dry fruits. Then they need to be rinsed.

There are many preservation recipes, but the simplest one is as follows:

• at the rate of 3 liters of water, 1 kg of fruit is taken;
• table or apple cider vinegar - 50 g;
• 1 onion;
• garlic (2 cloves);
• a bunch of dill, bay leaf;
• allspice and bitter;
• salt and sugar (1 tablespoon each).

After the mushrooms are prepared, you must:

1. Bring them to a boil, put a cut or whole onion into a saucepan. After a quarter of an hour, drain the water.
2. Pour 1.5 liters of water with sugar, salt and spices. After half an hour, pour in the vinegar and chop the dill. Boil for another 5 minutes.

Canned with cinnamon if desired. In this case, follow this guide:

1. Boil mushrooms in salted water for 10 minutes. Then drain the water.
2. Prepare a marinade from 1 liter of water, 100 ml of 5% vinegar, 70 g of sugar, 50 g of salt, peppercorns, bay leaves and a pinch of cinnamon.
3. Boil the butter in the marinade until they settle.

Mushrooms with garlic are very unusual. The recipe is similar to the previous one. But during the unfolding of the finished product in jars, it must be alternated with garlic slices. Top up the jars with boiled oil and cover with plastic lids.

Butters are most suitable for pickling

Canned mushrooms should be stored in a cool, dark place with an approximate temperature of 8 ° C. The cellar is the ideal place. It is recommended to use glass containers with glass lids. Subject to all the rules, the shelf life can be 2 years. It is not forbidden to put jars in the refrigerator, where they can also stand for at least 2 years.

For storage, not only temperature conditions are very important, but also the amount of acetic acid. Cookware should be made of material that is not subject to oxidation. If the tin lid is swollen, then the product is unusable.

SORVING MUSHROOMS

Mushrooms can also be preserved using the fermentation method. In this case, the formation of lactic acid occurs, which saves the mushrooms from decay.

It is important to remember that there are very few sugars in mushrooms, therefore, in the process of fermentation, it is necessary to use so much sugar so that the volume of lactic acid is about 1%

Pickled mushrooms have a higher nutritional value than salted ones, because as a result of exposure to lactic acid, the coarse membranes of cells that are poorly digested by the human body are destroyed.

Pickled mushrooms can also be used as a great alternative to pickled ones. In addition, after soaking in water, such mushrooms lose all lactic acid, so they can be used fresh.

Pickling is carried out from porcini mushrooms, chanterelles, aspen mushrooms, boletus boletus, boletus, honey agarics, saffron milk caps and boletus. It is worth fermenting them separately for each type.

Freshly picked mushrooms must be sorted by size, get rid of those unsuitable for fermentation, and also remove soil, sand and other sediments. After this, the mushrooms are divided into caps and legs. If the mushrooms are small, then they can be fermented whole, but the large ones are divided into parts. After sorting, root roots and damage sites are removed from the mushrooms. Then they wash themselves under cold water.

For fermentation, you must use an enamel pan, into which 3 liters of water, 3 tablespoons of salt and 10 grams of citric acid are added. After that, the solution is put on fire and brought to a boil. Then add 3 kilograms of mushrooms to the pan, which must be cooked over low heat until tender. The foam formed during the cooking process must be removed.When the mushrooms have settled to the bottom of the pan, the cooking is complete.

Boiled mushrooms are laid out in a colander, washed with cold water, distributed in three-liter jars, and filled with filling.

The filling is prepared in this way: 3 tablespoons of salt and a tablespoon of sugar are added to each liter of water in an enamel pot. This solution is put on a fire, brought to a boil, and cooled to a temperature of 40 C. Then a tablespoon of whey, obtained from skimmed milk, is added to the filling.

After adding the fill to the jars, they are covered with lids and taken out into a warm room. After three days, they must be taken to a cold cellar.

It will be possible to eat such mushrooms in a month.

To increase the storage time of pickled mushrooms, it is necessary to sterilize them. To do this, they are placed in a colander, the liquid is allowed to drain, and washed with cold water. After that, the mushrooms are distributed among the jars, and filled with hot mushroom liquid, which has been previously filtered.

It is important that in the process of boiling it, the resulting foam is constantly removed from the liquid.

In the event of a lack of filling, it can be replaced with boiling water. After filling, the jars are covered with lids, placed in pots with water preheated to 50 C, and sterilized. Half-liter cans must be sterilized for 40 minutes, and liter cans must be sterilized for 50 minutes. Then the cans are immediately sealed, after which they are cooled.

The use of pickled mushrooms is allowed without additional processing.

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.

Preserving fried mushrooms in jars

Opening a jar of fried mushrooms on cold winter days makes it hard to believe that this is a canned product. The recipe includes:

• 2 kg of any mushrooms;
• 3 teaspoons of salt;
• 550 g of fat (vegetable or butter).

Canning technique:

1. Prepare the fruits by thoroughly cleaning and rinsing them.
2. Pour into water and put on fire.
3. Strain after a quarter. Pour in fresh water and boil for another 10 minutes. Rinse and strain again.
4. Cut the large pieces into smaller pieces and fry in a dry skillet until all moisture has evaporated.
5. Add oil and fry for another half hour. Salt.
6. Transfer the contents of the frying pan to sterilized jars and top with oil. If there is not enough oil, you need to boil a new one.

The sterilization time for cans with mushrooms should be at least 1.5-2 hours.

Fried mushrooms

Canning snow white mushrooms recipes for beginners

An easy recipe for novice cooks and those who simply want to taste beautiful pickled boletus during the winter months.

Mushrooms are prepared as follows:

1. Peel the young snow-white mushrooms and rinse a little with cold water.

2. Put a saucepan with cool water on the stove, add a little salt and vinegar. Boil the marinade, and then immerse the boletus in it.

3. When the snow-white mushrooms boil, take the dishes (preferably made of clay) and move the mushrooms from the pan into it, leave for 24 hours.

4. Wash painstakingly boletus mushrooms in the marinade in which they were cooked, collect with a colander and place in dry, spotless jars with a cap upward.

5. Boil a little more low-percent acetic acid with salt, bay leaves and hot dark pepper. Pour this consistency over the mushrooms in the jar.

6. Melt the olive oil and pour over the white mushrooms. Tie the neck of the jar with a plastic bag or close it with a nylon lid. Refrigerate.

A simple recipe for pickling mushrooms. Pickled mushrooms for the winter in jars: simple cooking recipes

Today I want to share with you recipes of pickled mushrooms in jars for the winter. These are awesome tasty mushrooms. Of course, this is a kind of product that requires proper preparation and processing. Not everyone likes him.

I treat them quite evenly, sometimes I can pickle a few jars for the winter to please the guests. Typically, these snacks go first. They are perfect for salads, first and second courses, roast, for filling and so on.

Let's start with the simplest recipe.

How to pickle mushrooms for the winter in jars - a simple recipe

To prepare pickled mushrooms for the winter, you need the following ingredients:

Required: 2 jars of 500 ml.

Note: for 1 kg of mushrooms, it is enough to take 1 liter jar or 2 x 500 ml. This is an approximate calculation

It is necessary to look in each individual situation, taking into account the size of the mushrooms themselves

How to cook:

The mushrooms are thoroughly washed and boiled. During the cooking period, it is necessary to replace the water with a new one three times.

Salt, peppercorns and dried clove flowers are added to the water, as well as the specified amount of sugar. Everything is boiled thoroughly.

After boiling, remove from the stove and add vinegar.

Banks are poured over with boiling water, and then placed on the bottom of the cloves of garlic. Spread mushrooms on top and fill with marinade, adding oil.

Close tightly with lids: after 24 hours, the blanks will be ready.

Such blanks can be easily stored throughout the winter. Don't worry about spoiling.

Preparing mushrooms for pickling: cleaning, soaking, boiling

Before you start pickling mushrooms, they should be carefully prepared

An important condition for this: the absence of bitterness in the taste. In general, absolutely all mushrooms can be pickled.

However, the most delicious are those with a spongy cap.

So, how to properly cook mushrooms ...

Cleaning

First of all, you need to clean them dry, without soaking, and then rinse several times.

Attention! You do not need to soak the mushrooms. They may just go limp

It is enough that the pulp is slightly saturated with moisture.

Mushrooms are classified as quickly perishable foods, so they should be cooked immediately. Those brought from the forest are recommended to be processed within 4 - 5 hours.

Cleaning has its own characteristics, depending on the belonging of the mushroom to a particular species. So, for example, tubular ones can only be cleaned with a dry brush and with a knife to remove individual dirt, cutting off those areas that are damaged, and then rinse well.

Lamellar mushrooms should be free of pungent taste. They can be soaked in water for a while, after removing the remnants of earth or sand, if any.

Soak

Soak in cold water, adding 1 teaspoon of salt to 1 liter of water. Additionally, you can add citric acid in the amount of 2 grams. This will prevent the flesh from browning. The soaking period can be completely different: from half an hour to several days. It is determined by the flavor characteristics of the mushrooms.

Heat treatment

Many mushrooms need to be additionally processed with high temperatures. Blanching is enough (no more than 3 minutes). To do this, you just need to put it in a colander and place it in a larger pan, in boiling water. When there is a lot of bitterness in the mushrooms, they are boiled in parts, draining the water several times until all the bitterness comes out.

If you prefer to boil, you must do it in salted water. For 1 liter of water, take 50 grams of salt.

During the blanching or boiling period, so as not to waste time, you can prepare glass jars. For example, I just rinse them with baking soda and rinse them with clean water, then wipe them dry. Some housewives use mustard powder. It also disinfects well. Sterilization is best done closer to the preservation process.

Standard recipe for pickling tubular mushrooms

In principle, almost all types of mushrooms can be pickled in this way. But it is precisely the noble ones that are prepared (aspen mushrooms, boletus, white, boletus)

Ingredients:

Recipe:

Thoroughly washed porcini mushrooms are cut into large pieces. Place in a saucepan and cook until boiling.

After the water boils, the fire is reduced. Cook for 15 minutes.

In a separate container, mix spices with water and put on the stove, bringing to a boil. This is our marinade.

The mushrooms are laid out in jars, after which they are hermetically closed with lids and wait for complete cooling.

Canning mushrooms recipe. Canned mushrooms - recipes for preserving mushrooms at home

in the middle of winter, mushrooms collected with your own hands will help. Salads, soups, first and second courses are prepared from canned mushrooms.

Preservation is carried out in mushroom broth and in various sauces. Mushrooms can be preserved in different ways - both naturally and fried.

Natural canned mushrooms

We need:

• Mushrooms of the same type;
• Lemon acid;
• Salt.

Step-by-step cooking:

1. Add citric acid to cold water (5 g per liter of acid). Peel the mushrooms, rinse, cut into small pieces and place in acid water.
2. Put the mushrooms on fire and add a tablespoon of salt to a liter of water. Be sure to remove the foam - this is how harmful substances are digested.
3. Turn off the stove when the mushrooms are at the bottom. Place the mushrooms in a colander. Place a container under a colander. Wait for the broth to drain completely.
4. Place the mushrooms in sterile jars and fill with the collected broth.
5. Close the jars with sterile lids and sterilize. For better preservation of mushrooms, sterilize liter jars for 90 minutes, and half-liter jars for 65 minutes.

Sweet and sour canned mushrooms

This recipe for preserving mushrooms differs from the classic method of preparation in its unusual taste.

We need:

• 1 carrot;
• Mushrooms of the same type;
• 1 grated horseradish;
• 1 onion (chopped)

For sauce:

• 440 ml. vinegar;
• 3 tsp salt;
• 1.5 tbsp. l. Sahara;
• 3 lavrushkas;
• 1 tbsp. l. mustard (better than seeds);
• 7 pcs. peppercorns;
• 1 small spoonful of allspice.

Step-by-step cooking:

1. Wash the mushrooms and cook in salt water with citric acid. Cook for 6-7 minutes.
2. Cool in cool water and place in jars with added seasonings.
3. Mix spices, sugar and salt in water and boil. Simmer for 6 minutes.
4. Turn off the stove, add vinegar, stir and pour into jars with mushrooms.
5. Roll up the jars and sterilize in hot water. A liter can is 1 hour, and a half liter can is 40 minutes.

Canned mushrooms in tomato sauce

We need:

• 500 gr. of the same type of fungi;
• 2 tbsp vegetable oil;
• 350 gr. tomato sauce or paste:
• Vinegar;
• 2 spoons. Sahara;
• 1 spoon of salt.

Step-by-step cooking:

1. Prepare mushrooms for cooking and simmer in your juice. Bring to a soft state.
2. Heat the tomato paste, add sugar and salt. 3 minutes before removing from heat, pour in the vinegar to taste.
3. Mix the resulting sauce with mushrooms, boil and place in jars.
4. Close the jars with lids and sterilize. Do not forget: in home canning of mushrooms, sterilize a liter jar - 1 hour 20 minutes, a half-liter jar - 50 minutes.

Canned milk mushrooms

We need:

• 900 gr. mushrooms;
• Half tsp citric acid;
• 3 bay leaves;
• 2 small spoons of vinegar;
• Half tsp cinnamon;
• 6 peppercorns.

Step-by-step cooking:

1. Cut the milk mushrooms and boil in water with salt for 5 minutes.
2. Place the milk mushrooms in a saucepan of water. There should be about 0.5 pot of water. Add vinegar and spices.
3. As the milk mushrooms are at the bottom - turn off the stove.
4. Place the milk mushrooms in sterilized jars with citric acid. Pour in the broth.
5. Sterilize liter cans for 1 hour 15 minutes, half-liter - 45 minutes.

Canned porcini mushrooms

We need:

• 5 kg. boletus;
• 0.5 cups of salt;
• 2 tbsp butter (per can).

Step-by-step cooking:

1. Boil boletus for 3 minutes. Place in a colander and bring to room temperature under cold water.
2. Place the mushrooms in the jars, caps up, and sprinkle each layer with salt. Put something heavy on top and let the mushrooms be kept in this state for 2 days.
3. Pour boletus with melted butter. Cover tightly and store in a cool place.

Rinse the boletus twice with cold water before cooking or using it again. Canning porcini mushrooms will allow you to enjoy the summer taste at any time of the year.

Fried mushroom preservation

We need:

• Mushrooms;
• Butter.

Step-by-step cooking:

1. Wash the mushrooms, remove forest debris and cook for 45 minutes.
2. Then fry the mushrooms in butter in a skillet and arrange in sterilized jars. Do this while the mushrooms are hot.