Canning mushrooms a 0 5 bank. Mushrooms in tomato puree. Porcini mushrooms canned with vegetables

PREPARATION AND STERILIZATION OF MUSHROOMS

For harvesting by canning, young, dense, not overripe mushrooms of such species as porcini, volushki, mossiness mushrooms, saffron milk caps, birch mushrooms, honey agarics, boletus, chanterelles, aspen mushrooms are suitable.

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

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

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

Butter mushrooms, mushrooms, mushrooms, milk mushrooms and some other mushrooms, cut into pieces, quickly darken when touched with air, so it is recommended to process them as quickly as possible and not allow them to 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 common salt 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 mushrooms different ways processed, laid in jars, the contents are poured with brine or sweet and sour filling and, after corking, the jars are sterilized. In this form, mushrooms are stable during storage.

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

MUSHROOMS NATURAL

Processed mushrooms are placed in a saucepan with salted and acidified water (at the rate of 20 g of table salt and 5 g citric acid not 1 liter of water), after which they are boiled.

Mushrooms should shrink when cooked. The foam that forms on the surface of the liquid is removed with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom.

Ready mushrooms are placed in prepared jars and poured with filtered liquid in which they were boiled. Banks should be filled 1.5 cm below the top of the neck. The filled containers are covered with prepared lids, placed in a saucepan with water heated to 50 ° C and sterilized with a slight boil of water for one and a half hours. After that, the mushrooms are immediately sealed, the quality of the closure is checked and subjected to air cooling.

MUSHROOMS IN ACID FILLING

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

At 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. Sliced ​​onion, horseradish, cumin, nutmeg flowers and other spices are added to taste.

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

The composition of the filling is as follows: 1 part of 8% vinegar and 3 parts of water. For 1 liter of the mixture put 20-30 g of salt. Filling is prepared cold, and even better hot. The measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, jars with mushrooms are poured to the top. Banks are filled 1.5 cm below the neck. After sterilization, they are immediately capped, the quality of capping is checked and cooled in a cold place.

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

Filling 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 mushrooms are not sterilized, more acids are added.

MUSHROOMS IN SWEET AND SOUR FILLING

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

To prepare 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.

If the mushrooms in sweet and sour filling are not sterilized, the vinegar rate is increased to 1 liter per 1 liter of water.

BREASTS AND WAVES, CANNED

Milk mushrooms and volnushki contain burning milky juice, which, if improperly processed, can cause poisoning. As a result, such mushrooms can only be used after they have been salted. In the process of ripening canned salted mushrooms, their burning taste disappears after a month and a half of storage.

Salted milk mushrooms and waves are carefully selected in a colander, while removing crumpled or damaged ones. After the brine drains, the mushrooms are washed with cold water and allowed to drain.

In prepared jars, preferably with a capacity of 0.5 l, 3 grains of bitter and allspice, 1 bay leaf, mushrooms are placed, then 2 tablespoons of 5% table vinegar are added.

Banks are filled 1.5 cm below the neck. The missing amount of liquid is supplemented with salt hot water(at the rate of 20 g of salt per 1 liter of water). The filled jars are covered with prepared lids, placed in a saucepan with water heated to 40 ° C, and with a slight boil of water they are sterilized for an hour.

After sterilization, the jars are immediately sealed, the quality of the closure is checked and cooled in a cold place.

MUSHROOMS IN BRINE

Mushrooms boiled in salt water are moderately acidified with citric acid, poured with hot brine, prepared at the rate of 10 g of salt per 1 liter of water.

A small amount of salt in the filling and low acidity in many cases does not interfere with the activity of microorganisms. Therefore, it is necessary to sterilize the mushrooms at a temperature of 90 ° C or at a moderate boil for 80-100 minutes, depending on the capacity of the cans. Banks are filled 1.5 cm below the neck. After sterilization, they are immediately capped, the quality of the capping is checked and placed in a cold place.

After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes to destroy bacteria that could survive in an acidic environment after the first sterilization.

Mushrooms canned in this way contain little salt and are used as fresh.

All types of canned mushrooms, especially mushrooms sterilized in brine, must be eaten immediately after opening, as they are quickly contaminated with microbes from the air and deteriorate.

Only mushrooms in a strong spicy vinegar solution, as well as mushrooms preserved with benzoic acid, can be stored in open jars for a long time.

MUSHROOMS IN TOMATO PUREE

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 to a creamy state. You can also use ready-made 30% puree, previously diluted by half with water.

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

To prepare 1 kg of product, 600 g of mushrooms and 400 g of puree are required; vegetable oil is 30-50 g. You can also add 1-2 bay leaves and acidify the mixture to taste with citric acid or vinegar.

Mushrooms in sealed jars are sterilized in moderately boiling water; half-liter jars for 40 minutes, liter - 60 minutes. Banks are filled 1.5 cm below the neck. After sterilization, they are immediately capped, the quality of capping is checked and cooled in a cool place.

MUSHROOM CAVIAR

One glass of water is poured into an enameled pan, 10 g of table salt and 4 g of citric acid are added, put on fire, brought to a boil, prepared mushrooms (about 1 kg) are added and cooked over low heat until cooked with gentle stirring. The foam that forms on the surface of the water is removed with a slotted spoon.

After the mushrooms float, cooking can be completed. After that, they are laid out in a colander, separated from the liquid, washed with cold water and allowed to drain. With a stainless steel knife, the mushrooms are finely chopped or passed through a meat grinder with a fine grate, seasoned with 4-5 tablespoons of vegetable oil, one tablespoon of mustard diluted in 4-5 tablespoons of 5% vinegar, salt and ground bitter pepper are added to taste. All this is thoroughly mixed, packaged in prepared jars, covered with lids, placed in a saucepan with water heated to 40 ° C and sterilized at a low boil for 1 hour.

After sterilization, the jars are carefully sealed and placed in a cold place.

MUSHROOMS FRIED IN BRUSHED

Mushrooms fried in breadcrumbs - very tasty dish. For its preparation, large, but not overgrown mushrooms are taken, they are peeled, cut into plates, salted, poured over with an egg and rolled in flour and grated breadcrumbs. Then the mushrooms are fried in oil, placed hot in glass jars and, depending on the capacity of the dish, sterilized for 1 hour - 1 hour 30 minutes in boiling water. Banks are filled 1.5 cm below the neck. After sterilization, they are immediately capped, the quality of the capping is checked and cooled.

STEW MUSHROOMS

Fresh, quite healthy mushrooms are peeled, washed and, if they are very large, cut into small pieces. Then the mushrooms are slightly salted, a pinch of cumin, onion, red pepper is added and stewed until they become soft. After that, hot mushrooms are placed in jars, which are sterilized in slowly boiling water: half-liter jars for 2 hours, and smaller jars for 1 hour and 15 minutes. Banks are filled 1.5 cm below the neck and after sterilization they are immediately sealed, the quality of the closure is checked and stored in a cold place.

Canned mushrooms of this kind do not require culinary preparation, and to serve them to the table, they only need to be warmed up and poured over with an egg.

When stewing mushrooms liter jar you can add 1-2 tablespoons of vegetable oil or some other fat, and by the end of cooking - an egg. In this case, the mushrooms must be sterilized again after 2 days, spending three times less time for this.

Stewed mushrooms, packed hot in jars and well filled with oil, do not need to be sterilized if they are stored for a short time.

recipes for preserving mushrooms for the winter

Pickled or salted mushrooms are a real delicacy! After all, they need to be collected, preliminarily carefully processed, prepared according to technology. But how much joy an open jar of pickled mushrooms or salted mushrooms will cause in winter! Canning mushrooms - the pleasure is worth your effort, believe me!

Salting mushrooms in the "cold" way

A distinctive feature of this method is that mushrooms are not pre-boiled, but are used raw. Milk mushrooms, russula, volnushki, mushrooms, etc. are perfect for this technology. These mushrooms can be salted separately or mixed.

Ingredients:

• Mushrooms - 1 kg
• peppercorns - 5 pcs.
• 100 gr. salt
• Bay leaf - 3 pcs.
• garlic - 4 cloves
• dill - a large bunch
• Carnation - 4 pcs.

Cooking:

1. In order to prepare canned mushrooms, they must first be washed very well, cleaned and poured with brine (about 20 grams of salt per liter of water). Withstand for three days, be sure to change the water several times a day! Then start salting.
2. Put spices, 2 chopped garlic cloves, half the dill on the bottom of the dish. Lay the mushrooms in layers 2 cm thick. Sprinkle each layer with salt (40 grams per kilogram of mushrooms), garlic, chopped dill.
3. Add spices on top, cover with a lid or a napkin and put oppression. As the mushrooms subside, you can add fresh ones using a similar technology.
4. Salted mushrooms can be eaten: mushrooms in a week, milk mushrooms, russula and volnushki in a month, and valui in two months.

Salting mushrooms in a "hot" way

Unlike cold, this method involves pre-boiling mushrooms. This is how mushrooms, whites, boletus, boletus, oak, butter, fly mushrooms, etc., are usually salted.

Ingredients:

• Mushrooms - 1 kg
• peppercorns - 5 pcs.
• 100 gr. salt
• Bay leaf - 3 pcs.
• garlic -5 cloves
• dill - a large bunch
• Carnation - 3 pcs.

Cooking:

1. Wash the mushrooms, peel, boil for 20 minutes with spices and salt (2 tablespoons per 1 kg). Then put in a colander or sieve, rinse, dry.
2. Salt in the same way as cold. You can eat such mushrooms after 4 days.
3. For long-term storage, do not forget to ensure that the resulting brine completely covers the mushrooms (for this, oppression can be made heavier).

Caviar from mushrooms

Mushroom caviar is unusually tasty, it will decorate both the festive table and the everyday menu. And yet - it is a great filling for pies, pancakes or potato cutlets.

Ingredients:

• Mushrooms - 1 kg
• 200 gr. onion
• tomatoes - 300 gr.
• pepper, salt

Cooking:

1. Rinse the mushrooms, peel, boil for 20 minutes, adding salt, then drain the water, dry and turn into a meat grinder. Fry the mushroom mass for about 30 minutes.
2. Then you need to fry chopped onions and chopped tomatoes, mix everything with mushrooms, add pepper and salt.
3. Fry the mass again for 15 minutes and put it hot in sterilized jars. Then sterilize them again (half-liter jars - about 45 minutes). After that, keep the eggs indoors for two days and sterilize again for 60 minutes.

Marinated mushrooms

Spicy aroma and forest freshness preserved until winter - pickled mushrooms are difficult to confuse with anything!

Ingredients:

• Mushrooms - 1 kg
• sugar - 2 tsp. lies.
• lemon acid
• peppercorns - 6 pcs.
• cloves - 3 pcs.
• bay leaf - 2 pcs.
• vinegar (6%) - 250 gr. per kilogram of mushrooms
• salt - 2 table. lies.

Cooking:

1. Boil the washed and peeled mushrooms in the marinade.
2. For the marinade, add salt and vinegar to the water. Boil, strain and dip the mushrooms into the marinade. Cook until the mushrooms sink to the bottom.
3. Then add spices and boil again. Arrange in sterilized jars (about 1 cm below the neck).
4. Sterilize jars 0.5 liters for 20 minutes, then roll up.

White mushrooms marinated

Undoubtedly, white mushrooms are good in any form. By marinating them, you will discover new sides and tastes of this real miracle of nature.

Ingredients:(calculation for 3 liters of brine)

• white mushrooms
• sugar - 1 table. spoon
• peppercorns - 5 pcs
• bay leaf - 2 pcs.
• vinegar (9%) - 2 table. spoons
• cloves - 2 pcs.
• salt - 4 table. spoons

Cooking:

1. Rinse porcini mushrooms, peel and cut. Boil for 40 minutes, removing the foam. Before cooking, add sugar, spices and salt. Before the end of cooking, add salt and sugar.
2. Put the mushrooms in sterilized jars by 2/3. Pour 1 table. a spoonful of vinegar (per jar half a liter). Add mushrooms, mix, pour brine. Roll up.

Canned fried mushrooms

Potatoes with fried forest mushrooms - you can easily cook this dish in the winter if you make several jars of fried mushrooms in the summer, which can be stored for a very long time.

Ingredients:

• Mushrooms - 1 kg.
• drain. oil - 350 gr.
• salt - table. spoon

Cooking:

Cut the washed and peeled mushrooms, boil for 40 minutes. Then put in a frying pan, fry with the addition of oil. Put hot mushrooms in sterilized jars, pour melted butter on top (0.5 cm above the mushrooms). Sterilize jars for 25 minutes, roll up.

How to cook canned mushrooms for the winter: video

This video describes in detail the process of preserving mushrooms for the winter. See how quick and easy it is to make these rolls at home.

A simple recipe for canned mushrooms at home

The gifts of the forest have always been an integral part of human nutrition, because closer to autumn people rush to the forests to collect natural crops. One of the most popular products today is canned champignon mushrooms, which are included in many recipes for hot and cold dishes. Such canned food is presented in the widest range on the food market, but what is made by hand cannot be compared with anything.

Humanity has been familiar with mushrooms for a very long time. Even in the tombs of Egyptian rulers, their images were found. These plants themselves have always been perceived as something magical, magical.

In Arabia, they were considered "the brainchild of a thunderstorm", and the inhabitants of the country of sphinxes and pyramids endowed them with sacred qualities.

Orthodox during the days of Lent could not imagine their table without nutritious mushrooms. And even now, almost no feast is complete without them. That is why over the long years of coexistence of man and mushrooms side by side, many ways to harvest these fabulous plants have been compiled.

Among such a variety of processing, it is canned mushrooms that are in greatest demand, the recipe for which we will consider in detail regarding several of the most popular varieties.

Canned mushrooms. Recipe #1

Ingredients

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

Cooking

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

In addition, champignons prepared according to this recipe will be 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, they are very tasty. So, let's start culinary sculpture.

• For harvesting, it is better to choose small whole mushrooms. We thoroughly wash them under running water, removing the films.
• Now let's start cooking the marinade itself. The matter is not at all complicated. Take a saucepan and pour into it cold water. We also pour salt and sugar there, throw lavrushka and pepper with mustard, pour vinegar and sunflower oil, and put on fire.
• When the brine begins to boil, send the mushrooms to it to cook on 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 lay out the mushrooms in sterilized jars, pour boiling water over the marinade to the neck (laurel, peppers and mustard can also be drained into jars, it will be even better) and roll up the lids.
• However, if you are unbearable, then you can wait until the marinade with champignons has cooled down, leave them right in fragrant salt water in the refrigerator for 24 hours and tomorrow you can sincerely eat yummy.

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

Three liter jars of canned mushrooms are obtained from 1.5 kg of champignons, 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 by adding a little garlic and sprinkling with odorous sunflower oil, you will not leave indifferent eaters and marvel at how they disappear from the plate at the speed of light.

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

1. Steam sterilization. The most popular way. To do this, a special nozzle with a recess for the neck of the jar or a mesh is placed on a pot of water standing on fire, and a glass container is 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. Lids, by the way, can be thrown into boiling water so that they are also sterilized in parallel.
2. For happy dishwasher owners processing glass containers is a trifling matter. One has only to put the jars in the machine and run the sink at the maximum temperature (more than 60 ° C) without adding detergent. That's all science.
3. But for those who are still not a woman, but a dishwasher, in a good way will become boiling dishes. Put the jars in a wide and deep saucepan, fill it with water so that they themselves are filled with liquid “up to their ears”, and put on fire. After boiling, leave the container to be sterilized for 10-30 minutes (the time depends on the volume of the cans).

Honey mushrooms canned. Recipe #2

Honey mushrooms are probably the easiest mushrooms to pick. To collect a whole box, sometimes it’s not worth going into the forest. If there is a stump on your site, but one day you can find a whole “family” of these cute sweets on it. Honey mushrooms in the marinade are just the height of superiority. Therefore, those who wish to enjoy the most delicious canned mushrooms in winter should take note of this recipe.

Ingredients

• Small mushrooms - 0.5 kg;
• Water - 1 l;
• Allspice - 8 pcs.;
• Garlic - 2-3 cloves;
• Bay leaf - 2 pcs.;
• Table vinegar 9% - 2 tablespoons;
• Salt -2 tbsp;
• Sugar - 1 tbsp.

Cooking

1. To begin with, the mushrooms should be sorted out, the films under the caps removed, washed and soaked for 10 minutes in cool water with a little salt and citric acid. Thanks to this preparatory exposure, the mushrooms will not darken during the heat treatment.
2. After the allotted time, honey mushrooms are removed from the water, dried and put in a saucepan. Mushrooms pour cold water and put on fire. After boiling, cook them for 10-15 minutes.
3. After that, we discard the mushrooms in a colander, and drain the water. Then we carry out a repeated decoction of mushrooms. Fill with water, put on fire, and after boiling, we watch when the mushrooms begin to sink to the bottom. As soon as this happens, turn off the burner and start cooking the marinade.
4. Pour a liter of water into a clean saucepan, add salt and sugar, add all the spices, except for vinegar, and chop the garlic into slices. We put the dishes on the fire and cook after boiling for 10 minutes. A minute before turning off, pour vinegar into the marinade.
5. At this time, we fill sterile jars “up to the shoulders” with mushrooms, and pour hot brine. After that, the container should be immediately rolled up with clean lids. Wrapped in warmth, we leave our workpieces of honey mushrooms to cool. After that, we determine them for storage in the cellar, basement or any other cool place.

On a frosty winter evening, how nice it is to eat fried potatoes with mushrooms!

Canned oyster mushrooms. Recipe #3

Oyster mushrooms are surprisingly unpretentious mushrooms, which is why they are most often chosen for production. They grow well in nature and in artificial conditions, giving excellent yields.

These red mushrooms are so tasty in salads, as well as as a snack, which is why they should be given a place of honor in winter preparations. For pickling oyster mushrooms, this method is well suited.

Autumn time is a period of harvesting natural gifts. It can be not only a crop harvested from the beds, but also a forest one. In order to open a fragrant jar of mushrooms on a winter day, you must follow some cooking rules.

Autumn time is a period of harvesting natural gifts

When choosing raw materials for canning, it is necessary to pay attention to the freshness of the fruit. Suitable for both small and large specimens. For convenience, large individuals are recommended to be cut in half.

The harvested crop must be placed in a bucket, filled with water and pressed down on top with a load. After some time, the forest debris will get wet. Some of it will settle to the bottom, and some can be easily cleaned with a cloth or brush. The affected areas and the remnants of the mycelium are removed with a knife. The caps of young mushrooms absorb water very quickly, so it is undesirable to soak the crop for a long time.

Mushrooms, aspen mushrooms, boletus and many other representatives of the mushroom kingdom change color when oxidized, becoming dark, so after cleaning they should be dipped in water with the addition of salt or citric acid.

How to preserve mushrooms without leaving the forest (video)

A quick way to preserve mushrooms at home

There are many recipes for harvesting fruits for the winter. Some dishes can be eaten already on the fourth day after preparation. But the shelf life of such a delicacy is reduced. For canning in this way, you need to stock up:

• mushrooms 700 g;
• head of onion;
• white wine vinegar (1/3 cup);
• spices (cloves, celery leaves, bay leaf, thyme, marjoram, parsley, basil, oregano, peppercorns);
• sea ​​salt (1 tablespoon).

Easy cooking process:

1. Cut the sorted and peeled mushrooms, chop the onion.
2. Lay the greens at the bottom of the sterilized jar.
3. Combine the mushrooms with the rest of the ingredients, except for the greens. Boil for a quarter of an hour.
4. Pour the slightly cooled mushrooms into a jar along with the marinade.

After the jars have cooled, place them in a refrigerator or other cold place for storage.

Mushrooms can be easily cleaned with a cloth or brush

Preservation of mushrooms without vinegar for the winter

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 favorite dishes, you will need:

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

Fresh fruits must be peeled and follow the further guidance:

1. Add salt and acid to the water intended for boiling mushrooms. After boiling, throw the fruits.
2. After they decrease in volume and lie on the bottom, turn off the stove. During boiling, foam is formed. It needs to be cleaned up.
3. Transfer the finished product to sterilized jars and pour the same water, but filtered through gauze.
4. Close glassware with lids and lower for sterilization into a deep saucepan. In this case, the water temperature should not exceed 50 ° C. After 1.5 hours, the jars can be removed and tightly sealed.

For storage, choose a cool dark place. Delicious dishes are obtained from a natural product.

Even a beginner can make blanks at home, because the cooking technique is quite simple

Preservation of fried mushrooms in jars

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

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

Preservation 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 again and strain.
4. Cut large specimens into smaller pieces and fry in a dry frying pan until all moisture has evaporated.
5. Add oil and fry for another half hour. Salt.
6. Transfer the contents of the pan to sterilized jars and pour oil on top. If there is not enough oil, you need to boil a new one.

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

Fried mushrooms can also be canned

Mushroom Preservation Recipe with Tomato Paste

canned mushrooms in tomato paste can be served on the table as an independent dish. This is very convenient, especially when you need to cook 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.

Walkthrough:

1. Cut onion rings into quarters.
2. It is necessary to pour vegetable oil into the multicooker so that its height in the bowl is at least 1 cm.
3. Set the "Frying" mode for half an hour. Fry the onion, stirring with a wooden spatula.
4. After 15 minutes from the start of frying, add boiled mushrooms.
5. Season with spices. Pour tomato sauce and mix.
6. After boiling, switch the mode to the "Soup" state. Switch 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.

A quick way to preserve mushrooms (video)

How to properly preserve champignons at home

Due to the peculiarity of the structure of champignons, for canning it is recommended to choose specimens that have reached no more than walnut. Plus, they have to be fresh.

1. A purchased or harvested crop must be thoroughly washed and debris removed. Preferably in multiple waters.
2. Put the mushrooms to boil. After the water boils, add spices (bay leaf, hot red pepper and peas, garlic, salt, 0.5 teaspoon of sugar, 50 ml of vinegar).
3. After half an hour, pour along with the brine into sterilized jars and seal tightly.

From a kilogram of raw materials, three cans of 0.5 liters are obtained.

Due to the peculiarity of the structure of champignons, for canning it is recommended to choose specimens that have reached a size no larger than a walnut

Canned oil for the winter

Gourmets believe that this species mushrooms are most suitable for pickling. Important feature is that if you do not remove the skin from the caps, then the dish will turn out to be bitter. It is most convenient to remove the skin from dry fruits. Then they need to be washed.

There are many recipes for preservation, but the simplest of them is the following:

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

After the mushrooms are prepared, you must:

1. Bring them to a boil, throw a cut or whole onion into the pan. 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.

Can be preserved 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 leaf and a pinch of cinnamon.
3. Boil the butternut squash in the marinade until they subside.

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

Butterfish are best suited for pickling

Terms and rules for storing canned mushrooms in winter

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

If you use a tin lid instead of a glass one, the shelf life is reduced. Such jars can only be kept for one year. The shelf life of canned products prepared at the factory is increased due to special processing.

For storage very great importance have not only temperature conditions, but also the amount of acetic acid. Dishes must be made of a material that is not subject to oxidation. If the tin lid is swollen, then the product is unfit for consumption.

Universal marinade for mushrooms (video)

Canning is a harvesting method in which the product is sterilized and stored in airtight containers. Despite simple canning recipes, in winter, such mushrooms will become a real table decoration. The product can be used in various dishes.

There are a lot of recipes for canning snow-white mushrooms. It does not matter which hostess can simply cope with the manufacture of pickled mushrooms at home. In our article - several methods of preservation, including without the introduction of vinegar.

Preservation of white mushrooms. Recipes

Choose dense, certainly young, small-sized snow-white mushrooms. Preserve the smallest ones completely, and cut the larger ones into pieces, separating the hat from the stem. Thoroughly wash the mushrooms and prepare for pickling: so that the mushrooms do not darken, place them in a saucepan with marinade (2 liters of cool water, 20 grams of salt and 4 grams of citric acid).

After slightly holding the mushrooms in water, move them to a separate pan with a marinade containing water, salt and a weak solution of vinegar. But first, boil the solution, add mushrooms to it and boil them until fully cooked over low heat. In a pan with boiled mushrooms, put 10 grams of sweet sand, bay leaf, cinnamon, 2 grams of lemon and 5 peppercorns.

Bring to a boil and pack the mushrooms in dry hot jars, and pour the marinade on top. Put the jars in a saucepan with boiling water, cover with lids and pasteurize for 25-30 minutes. Screw on the lids tightly, turn over and leave the mushrooms to cool.

Preservation of white mushrooms for the winter

Ingredients for a 1 liter jar:

• snow-white mushroom - 1 kilogram,
• water - 0.5 l,
• nine percent vinegar - 1.5-2 tablespoons,
• table salt - 3 teaspoons,
• sugar - a tablespoon
• aromatic pepper - 2-3 pcs.,
• black peppercorns - 4-5 pcs.,
• bay leaf - 2 pcs.

Mushroom mushrooms are perfectly cleaned of debris and dirt, wash in cool water, and then boil in clean water (cook for about 18-20 minutes after boiling). During this period of time, prepare the filling: boil water in a separate saucepan, put salt, a spoonful of sugar, acetic acid in it.

Bring to a boil again. Move the boiled mushrooms with a colander to a saucepan with marinade, bring to a boil and boil for 5-7 minutes. Put pepper (spices), bay leaves and cloves in a sterilized jar. Add mushrooms and pour marinade over. Roll up the bank.

Preservation of white mushrooms recipes for beginners

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

Mushrooms are prepared as follows:

1. Peel the young white mushrooms and wash a little with cold water.

2. Put a pot of cool water on the stove, add a little salt and vinegar. Boil the marinade, and then dip the mushrooms into it.

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

4. Thoroughly wash the mushrooms in the marinade in which they were cooked, collect with a colander and place in dry, spotless jars with the cap up.

5. Boil a little more low-percentage acetic acid with salt, bay leaf and hot black pepper. Pour this mixture over the mushrooms in the jar.

6. Melt olive oil and fill them with snow-white mushrooms. Tie the neck of the jar with a plastic bag or close it with a nylon lid. Place in refrigerator.

Canning white mushrooms without vinegar

Boil the mushrooms in water, to which add salt in advance and boil. At the end of cooking, remove the mushrooms with a colander or a ladle and let them cool completely. In containers sterilized in advance, add horseradish leaves (wash them beforehand and pour over with hot boiled water), then put snow-white mushrooms, again - a layer of horseradish, and so on to the very neck of the jar. When all the ingredients are laid, pour the mushrooms with vegetable oil.

It is important that mushrooms with horseradish hide in oil. Close the lid and store in a place where low temperatures prevail (cellar, refrigerator). With this method of canning, it is impossible to say for sure that the mushrooms are canned - faster, salty. But in any case, they are very tasty and nutritious.

Creator: Katerina Sergeenko