Recipe for canned mushrooms for the winter step by step. How to cook delicious porcini pickled mushrooms for the winter

How to pickle mushrooms for the winter - it is important for every housewife to know, such an appetizer would be appropriate for holiday table and on weekdays. You can pickle the most different types mushrooms - not only boletus, mushrooms, russula, boletus and boletus, but also greenfinches, bbw, champignons and many others.

Pickling mushrooms is easy using step by step recipes and the basic rules of canning, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, mushrooms need to be sorted, cleaned, then soaked - depending on the type of mushroom. Small mushrooms can be marinated whole, while large ones are best cut. When pickling mushrooms, it is important to know that in some mushrooms, the caps are marinated separately from the legs (for example, in porcini mushrooms, boletus). Next, the mushrooms are boiled, put in jars and poured with marinade. When and how much to boil and what kind of marinade to pour depends on the type of mushrooms and the recipe.

How to pickle butternut squash

The peculiarity of butter is that you need to remove the top film from them. Before marinating the butternuts, it is necessary to boil them several times to get rid of possible radiation. It only takes 10 minutes to boil butternut squash. The amount of marinade should not exceed a fifth of the amount of mushrooms in the jar.

It is best to pickle butternuts with seasonings such as cloves, black peppercorns, bay leaves.

Pickled mushrooms

It is believed that mushrooms are ideal mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be filled with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour mushrooms over it and roll up the jars. It is important not to forget about sterilization.

Pickled mushrooms

You can not pickle old milk mushrooms, as well as wormy mushrooms. good mushrooms should also be washed thoroughly (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. To improve the taste, you can add horseradish, cherry and currant leaves to the roll.

White mushrooms marinated

There are two main ways to pickle porcini mushrooms - in the first, the mushrooms are boiled in the future marinade, in the second, separately. There are recipes with sterilization, and there are without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not "kill" the natural aroma.

Chanterelles marinated for the winter

Chanterelles are easy to prepare. Chanterelles need to cut off the legs, rinse, put in a low saucepan, salt, add vinegar and seasonings. Cooking chanterelles should not be long - a quarter of an hour. Mushrooms should be cooked over low heat, it is necessary to remove the foam. To avoid overcooking mushrooms, you need to take them out in time and rinse with cold water. Readiness can be understood when the mushrooms lie on the bottom, and the marinade becomes viscous. Then the chanterelles are laid out in jars and poured with marinade, sterilized for half an hour and tasted after three weeks.

Pickling is a very popular way to preserve mushrooms for the winter. You can pickle almost everything: russula, milk mushrooms, chanterelles, mushrooms, champignons, oyster mushrooms, mushrooms and, of course, white ones. The method is called so because the product is poured with marinade, that is, water with various spices, salt, sugar, vinegar. The container is then hermetically sealed. Mushrooms can be stored in the marinade for up to two years. Vinegar must be added to the marinade. It is strictly forbidden to close mushrooms without vinegar at home! Why â we will consider this question below.

Is it possible to roll pickled mushrooms with iron lids?

This question is often asked, but its very formulation is incorrect. It is more correct to ask whether mushrooms can be hermetically sealed without vinegar. To understand this, you have to return to the forest.

Many types of bacteria live in the forest soil, and one of them secretes a deadly poison - botulinum toxin. The species is called Clostridium botulinum, and poisoning with the poison of these bacteria is known as botulism. Sixty percent of botulism cases end in death. Seventy percent of the sick were poisoned by canned mushrooms.

For Clostridium botulinum, air, temperatures over 121 degrees (which cannot be obtained on a home stove) and acid are detrimental. Therefore, in terms of botulism, mushrooms are safe: salted in barrels, pots and jars under nylon lids (air penetrates under such lids), as well as dried and frozen ones. And in jars designed for hermetic sealing with iron, glass and other vacuum lids, vinegar is added, which prevents bacteria from living, multiplying and producing deadly botulinum toxin.

Attention! You need to add at least three teaspoons of 70% essence per liter of water. Vinegar essence is poured immediately into the jar, just before its capping.

Mushrooms for the winter, a classic marinade recipe

This recipe works well with any mushrooms. The jars stand securely, do not explode, and mushrooms without spices taste almost like fresh ones.

Required Ingredients:

• table vinegar 9%;
• salt (tablespoon per liter of water);
• water;
• mushrooms.

Cooking method

In winter, after opening a jar of mushroom preparation, the brine is drained, and the mushrooms are lightly fried in a pan or stewed in sour cream for 5-10 minutes.

Once upon a time, salted mushrooms were calling card Russian national cuisine. Unfortunately, they need to be stored only in the cold. There used to be cellars, but now there is always not enough space in the refrigerator. Jars of homemade pickled mushrooms are perfectly stored outside the refrigerator.

Required Ingredients:

• salted mushrooms 800 g;
• marinade 200 g;
• brine from salted mushrooms;
• vinegar% 150 g; cinnamon 1 g;
• citric acid 2 g;
• black pepper 7 pcs;
• carnation 4 pcs.

Cooking method

1. Salt the mushrooms in any of the hot ways known to you, remove from the brine, put them in a colander.
2. Boil the brine for 5 minutes, removing the foam.
3. Rinse mushrooms with boiling water, put in a jar with spices, pour boiling brine.
4. Sterilize 0.5 liter jars for 40 minutes, then pour vinegar under the lid and roll up.

How to properly roll porcini mushrooms for the winter

The king of all mushrooms is white and can also be pickled. When marinated, it is very tasty.

On a note! If you can make assorted from other species by mixing them in one jar, then whites need to be marinated separately from all so as not to drown out the special aroma of this mushroom. For canning, large specimens are cut into pieces, small ones are taken whole.

• 2 liters of water
• 40 g salt
• 6 allspice peas
• a little cinnamon
• 3 bay leaves
• 3 g citric acid
• 2 tbsp sugar
• 3 cloves

Cooking method

1. Wash mushrooms.
2. Place all the ingredients for the marinade in a saucepan. When the marinade boils, put mushrooms in it.
3. Cook for 15 minutes, at the end the mushrooms should sink to the bottom of the pan, and the brine should brighten. Pull out, put tightly in boiled jars 0.5 liters, pour the marinade broth.
4. Sterilize 30 min.

On a note! Instead of vinegar in this recipe, add citric acid, which, unlike the essence, does not evaporate when heated. Mushrooms cannot be preserved with aspirin, as it does not provide a sufficient degree of acid.

Recipe for pickled porcini mushrooms with vinegar

You can prepare white and the classic way, with vinegar.

Required marinade ingredients:

• 1l of water
• 110 ml 6% vinegar
• 35 g salt
• carnation
• peppercorns
• lavrushka
• cinnamon to taste

Cooking method

1. Boil the mushrooms in salt water until they sink to the bottom.
2. Transfer to jars that already contain spices. Pour vinegar into boiling water with salt and quickly pour jars.
3. Sterilize 0.5 liter - 20 minutes, and liter - 30 minutes. Roll up.

Marinated champignons, video recipe

Mushrooms are also loved abroad, but only champignons are harvested, as in this video.

Now you have in your arsenal a few simple, but delicious recipes how to roll mushrooms in jars for the winter. Enjoy the taste of whites and butter even in winter. Enjoy your meal!

There are a huge number of recipes that allow you to preserve mushrooms for the winter in jars. In the cold season, such blanks will go well with almost any dish on the table. Therefore, every self-respecting housewife should know how to close mushrooms for the winter in jars. If you follow the described algorithms and tips, you can easily pickle and close the mushrooms at home.

The main features of mushrooms

Many hostesses have their own signature homemade dish that can surprise guests. Therefore, many refuse to buy products in supermarkets and cook them themselves. One such product is canned mushrooms. for the winter step by step will allow you to make the necessary blanks and stock them up for future use.

Many scientists for a long time argued and discussed the question of which kingdom mushrooms belong to. The fact is that they have proteins that are inherent in the animal world, and carbohydrates with minerals that are characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.

Features of recipes how to deliciously salt mushrooms at home

As for the types of mushrooms that are suitable for the process, then you can use any representatives of the kingdom. Naturally, with the exception of poisonous individuals that can harm the human body.

The kingdom of mushrooms is the most diverse in terms of the number of species. At the moment, there are about two million varieties of mushrooms, among which only about 100 thousand have been fully studied.

Mushrooms, fat mushrooms, russula, porcini mushrooms, chanterelles, butterflies, mushrooms, rows, goats, mushrooms, boletus, boletus and so on are best suited for preservation.

Canning methods

There are two most popular recipes that can be used to pickle and preserve any mushrooms step by step. You can boil the mushrooms together with the marinade or separately from it. To understand which method to choose, you should familiarize yourself with each of them in detail.

Boiling in marinade

This method can rightly be called the most popular among skilled housewives. This is due to the fact that when cooking mushrooms together with marinade, they receive all the necessary properties from the latter. Thus, it is possible to achieve high taste and aromatic characteristics for future harvesting.

To prepare the marinade in this way, you will need to prepare the necessary ingredients. These include:

Recipes for pickled porcini mushrooms for the winter

After preparing all the necessary ingredients, you will need to take enameled dishes and add vinegar, water, salt and, of course, cooked mushrooms to it. The resulting mass is brought to a boil and simmered over low heat.

Cooking time directly depends on the type of mushrooms that the hostess has chosen. Thus, the caps of champignons, chanterelles, porcini mushrooms and aspen mushrooms are boiled for 20-30 minutes. Their legs should be cooked for no more than 20 minutes. If we are talking about mushrooms, then the cooking time will be about half an hour.

During cooking, it is recommended to collect the resulting foam with a slotted spoon. If you neglect this, you can get a cloudy marinade. If the mushrooms have sunk to the bottom of the container, and the foam has ceased to stand out, then the cooking process can be completed.

Now must be added to the container allspice, sugar, bay leaf or cloves and also citric acid. You need to give the mass a little time to cool. It remains only to decompose the remaining dish into carefully washed jars in advance and pour the marinade to the top, then close the lids tightly.

Cooking separately from the marinade

As the name implies, in this method, the mushrooms will be cooked separately from the marinade in slightly salted water. Moreover, the cooking process itself practically does not differ from what was presented in the previous method.

First of all, you need to prepare the ingredients:

Delicious recipes for pickled mushrooms

Naturally, mushrooms will be required. They are placed in a container with water and salt. For every liter of water, about 35-40 grams of salt will be required. It is necessary to cook until the mushrooms go down to the bottom of the container. Do not forget to regularly remove the foam with a slotted spoon. By the end of cooking, the water should be clear.

In parallel with this, the marinade is prepared. To do this, all prepared components are mixed in one container with water, mixed and brought to a boil.

Now you can load the cooked mushrooms into jars, and then fill them to the top with the cooked marinade. Banks are tightly closed with lids. It is not recommended to use metal lids for this, as they can cause dish botulism.

In autumn, mushroom pickers have a hot time when they can take their souls away, walking through the forest in search of "treasures", that is, mushrooms. Having brought home full baskets of fragrant, elastic mushrooms, the question immediately arises of how to preserve this delicious beauty. One of the ways to harvest is to roll mushrooms for the winter. After all, they can be stored in banks until the next mushroom season, unlike fresh ones, which spoil quickly.

Before proceeding with seaming, the harvested crop should be properly prepared. To do this, carefully so that the mushrooms do not break, pour them into a large bowl and carefully sort through. You can immediately fill it with water, or you can first select all the garbage (leaves, pine needles) and spoiled mushrooms, and only then rinse in several waters. Large mushrooms need to be cut into pieces so that they fit into a jar.

It is better not to use too large overripe mushrooms at all, but to immediately select and discard them - they are tasteless. In addition, it is in such specimens that worms are more likely to start.

If among the mushroom crop there are varieties that are a little bitter (waves, milk mushrooms), they must be soaked in cold, salted water for at least a day so that all the bitterness comes out. In this case, the water will need to be changed two or three times.

When the mushrooms are sorted and washed, you can proceed to harvesting them for the winter using one of the popular recipes for rolling mushrooms into jars.

Mushrooms should be harvested “by grade”, that is, each variety should be processed separately: if it is a porcini mushroom, it should not be mixed with oils. This will keep taste qualities and aroma of each variety.

Mushrooms in marinade

The advantage of this method is that it is quite easy to boil the mushrooms; they do not need additional processing such as sterilization. The whole process will not take much time, and pickled mushrooms without seaming are very tasty, especially if you use sandboxes or milk mushrooms.

First of all, the washed mushrooms should be boiled. You do not need to pour a lot of water - 1 tbsp is enough. liquids per kilogram. Cooking time - 30 minutes, while the water is not salted. Strain the prepared mushrooms and rinse.

Now you can proceed to the marinade for rolling mushrooms, or rather, for re-cooking:

1. Put a pot with 1 liter of water on the fire and let it boil.
2. Pour in 1 tbsp. l. salt and a little cinnamon (on the tip of a knife).
3. Put 0.5 tbsp. l. dill seeds, 5 cloves and 2 parsley.
4. Lastly, pour in 1.5 tbsp. l. vinegar.

When the marinade boils a second time, dip the mushrooms into it and boil for 15 minutes so that they are saturated with spices. Then spread them out in sterilized jars (along with the liquid), not reporting a little to the top.
When the mushrooms have cooled down, fill the jar sunflower oil and close nylon cover. Keep refrigerated.

Video recipe for making salted mushrooms

Features of canning porcini mushrooms

is considered one of the most valuable, therefore, preparations from it are rightfully called a delicacy. Rolling porcini mushrooms for the winter has its own nuances that you should pay attention to:

• to preserve the taste, it is better to use freshly cut porcini mushrooms, in extreme cases - no later than a day after cutting;
• ceps cannot be left in water for a long time (soaked), as it absorbs liquid well and becomes watery;
• experienced housewives recommend marinating only mushroom caps, and put the legs on the soup or fry.

Otherwise, the recipes for seaming porcini mushrooms for the winter are similar to canning other mushroom varieties.

Marinated porcini mushrooms

Peel the mushrooms, wash and separate the caps. Put in a saucepan, add water and boil for 15 minutes, stirring occasionally.

Rinse the finished mushrooms and arrange in jars.

After the water in the pan boils, add citric acid at the rate of 2 g per kilogram of mushrooms - this way the caps will retain their color.

While the mushrooms are cooking, place a second pot on the adjacent burner and prepare the marinade (on liter jar 200 g of solution will go). To do this, for each liter of liquid you will need:

• 1 st. l. granulated sugar;
• 1.5 st. l. salt;
• 6 peas of allspice;
• 2 cloves;
• 3 laurels;
• 70 ml of vinegar (pour last).

Boil the marinade for 5 minutes, pour it into jars and roll up. This preparation is stored for 2 months.

In order for the mushrooms to be stored all winter, the jars must be sterilized for 30 minutes, after adding a tablespoon of vegetable oil and vinegar to each (optional).

Video recipe for preserving greenfinch mushrooms

Rolling salted mushrooms for the winter

The taste of salted mushrooms differs significantly from pickled ones, but it is not always possible to keep them until winter, because this requires a certain temperature in the room or a large refrigerator. But experienced mushroom pickers know little secrets of the long-term preservation of pickles. One of them is the seaming of salted mushrooms for the winter.

Mushrooms can be salted either raw or pre-boiled. For salting 1 kg of mushrooms, you will need 50 g of rock salt and spices to taste (garlic, horseradish, dill, parsley, pepper). Lay all the ingredients in layers, put oppression on top.

When the mushrooms are salted and ready, drain all the released brine and rinse them. Prepare a fresh solution (0.5 tablespoons of salt per liter of water) and boil the pickled mushrooms in it for about 2 minutes. Then remove the mushrooms with a slotted spoon and put them in jars. Bring the brine remaining in the pan to a boil, pour it into jars with mushrooms and add 1.5 tsp to each half-liter container. vinegar. Sterilize for at least 30 minutes, roll up. Now the pickle can be safely stored in the cellar all winter.

The most time-consuming process in rolling mushrooms for the winter is the preparation of the mushrooms themselves. But the time spent is worth it, because in winter such an appetizer diversifies the diet that is poor in vitamins and will become the pride of the festive table.

Harvesting porcini mushrooms can be done in several ways. The most popular recipes for harvesting porcini mushrooms by salting and pickling, because in this case you end up with a great ready-made snack. However, harvesting porcini mushrooms for the winter by drying and freezing in a home freezer is no less interesting. Such recipes for harvesting porcini mushrooms for the winter can also be found on this page in a wide variety. All the proposed methods for harvesting porcini mushrooms have been tested in practice and the entire layout of the ingredients has been checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations of porcini mushrooms according to the proposed recipes and treat them to your family members. You can also make small changes according to your taste preferences. Study the proposed methods for harvesting porcini mushrooms for the winter, choose the appropriate cooking options at home and feel free to experiment. You will definitely succeed.

When drying mushrooms, up to 76% of their water is removed from them.

The remaining moisture for the development of microorganisms is not enough, which leads to their death. When cooking natural canned food the microflora is killed by the high temperature at which the canned food is sterilized. During pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action acetic acid and table salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter along with table salt and is a preservative.

Harvesting pickled porcini mushrooms for the winter

To harvest pickled porcini mushrooms for the winter, they need to be boiled in lightly salted water. For 1 liter of water:

• 2 tbsp. spoons of salt

Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them in a colander to separate the liquid, put them in jars and pour over the pre-prepared marinade, per 1 kg of mushrooms:

• 250–300 g marinade filling

Marinade preparation. AT enamelware pour:

• 400 ml water

Put:

• 1 teaspoon salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. Thereafter hot marinade pour into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Cooking in marinade.

Compound:

• 1 kg of mushrooms
• 70 ml water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 allspice peas
• Bay leaf
• Carnation
• 2 g citric acid.

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and removing the foam.

When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

Cook mushroom caps in a boiling marinade for about 8-10 minutes, mushrooms - 25-30 minutes, and mushroom legs - 15-20 minutes.

It is very important to catch the moment of readiness of mushrooms, as undercooked mushrooms can turn sour, and overcooked mushrooms become flabby and lose their value.

Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids.

If the marinade is not enough, you can add boiling water to the jars.

Then they are placed in a pot with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes.

Store in a cool place.

Harvesting porcini mushrooms for the winter by pickling

Ingredients for harvesting porcini mushrooms for the winter by pickling are the following products:

• Water - 120 ml
• Table vinegar 6% - 1 cup
• Mushrooms - 2 kg
• Cinnamon - 1 piece
• Cloves - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar \u003d sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Sort and process mushrooms, wash. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms is 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade - broth. Close with regular plastic lids. Banks put in the cellar.

Store them for 1 year at constant temperature regime 3-4°C.

Harvesting porcini mushroom for the winter with salting

With the hot salting method, the sorted and washed mushrooms must first be blanched, then thrown onto a sieve to make the water glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. For 10 kg of raw materials for harvesting white fungus for the winter with salting, you will need to take the following products:

• 300-400 g salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves

Salted white mushrooms (method 2).

Put the soaked mushrooms to the brim in the prepared dishes ( enamel pan, barrel) legs up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, i.e. for 10 kg of mushrooms:

• 300-400 g of salt.

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle with them. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With the cold salting method, the sorted mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. For 10 kg of mushrooms:

• 300-400 g salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Harvesting porcini mushrooms for the winter by drying

Porcini mushrooms can also be dried in the oven. To harvest porcini mushrooms for the winter by drying, you need to make several grates from a wire mesh with large cells, which are inserted into the oven instead of ordinary baking sheets. Mushrooms prepared for drying should be laid out on grates, put in the oven at a temperature of 60-70 ° C and dried until tender. During drying, the oven door should be left ajar to allow moist air to escape.

Recipes for harvesting porcini mushrooms for the winter by freezing

Only fresh, young and healthy mushrooms are suitable for harvesting porcini mushrooms for the winter by freezing. Cut well-peeled mushrooms with a stainless steel knife into slices 3-4 mm thick, boil in water for about 5 minutes, stirring occasionally, cool with cold water. Put the dried mushrooms on a sieve and put them in a container and freeze.

Exist different recipes harvesting porcini mushrooms for the winter by freezing, and on this page you can find the most popular of them below.

Cooking fried porcini mushrooms

Compound:

• Freshly picked young porcini mushrooms
• vegetable oil.

Mushrooms, cleaned for harvesting fried porcini mushrooms, are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which they allow the mushrooms to cool and lay out in plastic bags in small portions(about 200–300 g) for single use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms is not applicable in cases of power outage.

Harvesting white mushrooms at home

Marinade for harvesting porcini mushrooms at home is prepared in the same way as for pickled ones, but put half the vinegar or vinegar essence, and take 1 tablespoon of sugar per 1 liter of product. Boil the mushrooms in the marinade, as described in the marinade, then arrange in jars and sterilize.

Preparation for the winter of fried porcini mushrooms

For harvesting fried porcini mushrooms for the winter fresh mushrooms you need to clean, rinse, let the water drain and cut into bars or slices. In an enamel pan, heat the oil, put the mushrooms there, salt and cook in own juice, under the lid at a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms should be hot decomposed into small jars, sterilized in advance in boiling water for 15 minutes (the lids should also be sterilized), and pour at least 1 cm of melted butter on top. room temperature, jars must be sterilized for 1 hour and hermetically sealed. If they are stored in a cold room, it is enough to simply clog the jars. In any case, they must be stored in the dark, because fats break down and become rancid in the light.

Harvesting white mushrooms in jars

To prepare porcini mushrooms in jars, they need to be cleaned, washed, cut and boiled in salted water. Pour hot boiled water with a little vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar for a fifth of the volume, fill with mushrooms and sterilize. Banks clog and put in storage. When using, drain the liquid, and fry the mushrooms in a pan, like fresh ones.

Harvesting porcini mushrooms for the winter in jars

Put salted mushrooms together with brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Arrange the heated mushrooms in jars and sterilize. The brine in the preparations of porcini mushrooms for the winter in jars should be approximately 20% of the total volume. If it is not enough, you need to add salt water to the mushrooms, taking 1 tablespoon of salt per 1 water.

Watch how these blanks of porcini mushrooms are made for the winter in the video, which shows the entire process step by step.

Recipes for delicious porcini mushrooms for the winter

Here are more recipes delicious preparations white mushrooms for the winter using various ways processing of raw materials.

Preservation of porcini mushrooms in their own juice.

Mushrooms clean, rinse, cut and place in an enamel pan, on the bottom of which a little water is poured. Salt them and heat with stirring until the juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour over the mushroom juice remaining from cooking, so that they are completely covered with liquid. If there is not enough juice or it has boiled away, you can add a little boiled water during cooking. Sterilize jars, roll up and store.

Fresh porcini mushrooms in oil.

Peel young, healthy mushrooms, cut off the roots, wipe dry with a towel, fry in oil (the oil should completely cover the mushrooms) until half cooked, put in a dish. Put the next portion in the remaining oil fresh mushrooms and so on until all the mushrooms are overcooked. When the mushrooms have cooled, put them in rows in small, dry, sterilized glass jars, caps up, pouring each row with melted butter. Fill with oil all the way to the top. After a few hours, close with a tight-fitting polyethylene lid or put on a rubber glove and place in a cold place.

Before serving, fry them until cooked in the same oil.

Salted porcini mushrooms (method 1).

For 1 bucket of porcini mushrooms, take 1.5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is not full, add fresh mushrooms, pour in melted, barely warm butter, and it is best to tie it with a bubble. Store in a cool dry place. Before use, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, then you can soak the whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.

Salted porcini mushrooms (method 2).

Take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often. Then pour the resulting juice into a saucepan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms over it again. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms together with the juice. When cool, transfer to a jar, pot or oak bucket with hats up, pour the same brine, and melted, but barely warm, butter on top and tie with a bubble. Before use, soak the mushrooms for several hours in cold water, then put them together with water on the stove, heat up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Mushrooms are salty in winter.


Peeled mushrooms scald with boiling water, put on a sieve. When the water drains and the mushrooms dry, put them in rows in a bucket or other dish with their hats up. Sprinkle each row with salt, pepper, bay leaf and chopped white onion. When the bucket is full, cover with a clean rag, put a circle and a stone on top. In winter, rinse these cloth and mug several times.

Caviar from white mushrooms.

Components:

• white mushrooms - 3 kg
• onion - 1.5 kg
• 1 large head of garlic
• vegetable oil
• vinegar
• ground black pepper
• dill
• parsley - to taste.

Mushrooms wash, clean, rinse. Boil for 30 minutes and drain in a colander. Dry. Wash, peel, rinse and finely chop the onion. Fry in vegetable oil in a pan until golden brown. Transfer the mushrooms to a blender and chop. Put chopped mushrooms in a pan with onions, add mashed garlic, salt and pepper. Mix. Simmer the resulting mixture for 15-20 minutes. At the end of the stew, add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under a "fur coat". Store in a cold place.

Salted mushrooms.

Components:

• Mushrooms - 5 kg
• Salt - 250 g
• Peppercorns - 1 teaspoon
• Dill greens - 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under running water. cold water, recline on a sieve and let the water drain. Place hats and stems in layers in a salting dish, sprinkling each layer of hats with stems with salt and pepper and shifting them with herbs. Cover with a linen napkin, a wooden circle and put a load on top, keep it in a room for 2-3 days and take it out to a cold room.

White mushrooms salted, boiled.

Components:

• Boiled mushrooms - 5 kg
• Dill greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Blackcurrant leaves - 150 g
• Salt - 500 g

Peel freshly picked mushrooms, rinse and boil in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and placed under the load to completely remove the liquid. Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load. So that the top layer does not become moldy, it must be poured with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

• Mushrooms young mushrooms

To boil mushrooms in 1 liter of water:

• salt - 20 g
• citric acid - 5 g

Clean and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn upside down and cool under the covers. Store in a dark and cold place.

Mushrooms canned with vegetables.

Components per liter jar:

• White mushrooms - 500 g
• Carrots - 300 g
• Onion - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

In porcini mushrooms, separate the caps from the legs. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Boiled mushrooms with vegetables cut into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and reduce, as a rule, by almost half. At the bottom of sterile jars, put chopped greens, bay leaf, a clove of garlic and peppercorns. Then put the boiled mushrooms with vegetables and pour mushroom broth. Cover jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and keep under the covers until completely cooled. Store in a dark, cool place.

Watch the preparation of porcini mushrooms for the winter in recipes with a video demonstrating the entire technology for processing mushrooms.

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