Boiled mushrooms recipe for the winter. Caviar: a recipe made from tomatoes, mushrooms, carrots and onions. Sterilization of jars with blanks and storage

Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature home-cooked dish. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.

Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom this product should belong to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. For this process, you should choose only enameled or tinned containers, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option is Rhine (nest) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the stem. This will also add an unsurpassed look to the dish.
4. If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
5. It is recommended to preserve the caps of porcini and aspen mushrooms separately from the roots.
6. It must be preserved without the skin.
7. Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be on greenfinches, rowers, saffron milk caps, boletuses, goats, fatties, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method is in great demand, since during the cooking process the favorite delicacy is soaked in all the components of the marinade and acquires a particularly aromatic taste characteristics. To implement this method you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• a third of a glass of table vinegar;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (on the tip of the knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be placed in jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• cloves - 2-3 buds;
• dry - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally on the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that it doesn’t end up in the basket.

After collection, you need to prepare for preservation at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for such species as honey mushrooms, valui, svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and, before pickling, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

It is not recommended to soak the remaining varieties (white boletuses, boletuses, milkweeds, boletuses, etc.), as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In white boletus, boletus, russula, etc., the legs are separated from the caps, and the chanterelles are thoroughly cleaned of dirt and debris under running water.

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

Main features of mushrooms

Many housewives have their own homemade signature dish with which they can surprise their guests. Therefore, many people refuse to buy food in supermarkets and cook it themselves. One such product is canned mushrooms. for the winter, step by step, they will allow you to make the necessary preparations and stock up on them for future use.

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

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

Champignons, fat mushrooms, russula, porcini mushrooms, chanterelles, boletus mushrooms, fly mushrooms, row mushrooms, goat mushrooms, saffron milk caps, boletus mushrooms, boletus mushrooms, and so on are best suited for preservation.

Canning methods

There are two most popular recipes with which you can 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 rightfully be called the most popular among skilled housewives. This is due to the fact that when mushrooms are cooked together with the marinade, they receive all the necessary properties from the latter. In this way, you can achieve high taste and aroma characteristics for future preparations.

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

Recipes for preparing pickled porcini mushrooms for the winter

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

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

During cooking, it is recommended to collect the resulting foam using a slotted spoon. If you neglect this, you may end up with a cloudy marinade. If the mushrooms have sank to the bottom of the container and the foam has stopped releasing, then the cooking process can be completed.

Now you need to add allspice, sugar, bay leaf or cloves to the container, as well as citric acid. You need to give the mixture a little time to cool. All that remains is to place the remaining dish in previously thoroughly washed jars and fill to the top with marinade, then close the lids tightly.

Cooking separately from 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 is practically no different from what was presented in the previous method.

First of all, you need to prepare the ingredients:

Delicious recipes for making pickled mushrooms

Naturally, you will need mushrooms. They are placed in a container with water and salt. For every liter of water you will need approximately 35-40 grams of salt. It is necessary to cook until the mushrooms sink to the bottom of the container. Don’t forget to regularly remove the foam using a slotted spoon. By the end of cooking, the water should become clear.

At the same time, the marinade is being prepared. To do this, all prepared components are mixed in one container with water, stirred and brought to a boil.

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

Preparing vegetables for the winter is an integral part of preparing for the cold season of almost all housewives. Tomatoes, cucumbers, squash, zucchini, peppers, carrots, cabbage, mushrooms and other products are very popular at a time when there are not too many of them on store shelves. The mushroom itself is a very unusual fruit, finicky, the selection and preparation of which should always be approached with attention and caution.

How do you prepare mushrooms for the winter?

Mushrooms for the winter can be prepared fresh or processed - this is not important, since everyone has their own preferences. The easiest way is to preserve it by freezing step by step. To do this, just wash them, peel them, quickly freeze them and store them in the freezer until they are needed.

If there are so many mushrooms that it is difficult for them to fit in the refrigerator, then you need to boil them first. They will shrink significantly in size and can be frozen. Once defrosted, they taste like they've just come from the forest and are perfect for later use in cooking.

Some housewives are accustomed to adding salt to mushrooms right away. This applies to boletus, porcini and champignons. Others are soaked for a long time in cold water, after which salt, spices and roots are added to remove the natural bitterness. But regardless of the method, the mushrooms placed in the jar are kept at room temperature until a slight sourness appears. And then stored in a cool place.

Step-by-step preparation

Harvesting at home requires following some rules. Firstly, any containers and containers cannot be sealed. Fresh air must be supplied to the dishes so that there is no favorable soil for the development of botulism, which in half of the cases is fatal.

Secondly, you can pickle any mushrooms: milk mushrooms and honey mushrooms (lamellar), porcini mushrooms, boletus and aspen mushrooms (tubular), as well as champignons. The preparation and canning process is almost always the same. The only difference is that the lamellar legs are not salted, like other species.

Marinated mushrooms

For the recipe you will need:

• mushrooms - 1 kilogram;
• water - 75 grams;
• table salt - 25 grams;
• 1 glass of table vinegar 9 percent;

• sugar - 10 grams;
• citric acid - 2 grams;
• allspice - 6 grains;
• Bay leaf.

Pour water into a saucepan, add salt and vinegar, put on fire and bring to a boil. Then add the washed mushrooms and cook until they are cooked. When the juice is released and the liquid completely covers the contents of the pan, the stove can be turned off.

During cooking, a cap of foam will form on the surface, which must be removed.

When the mushrooms sink to the bottom, you need to add sugar, citric acid, allspice and bay leaf, reheat, bring to a boil and put the slightly cooled ones into prepared jars. Sterilization is not necessary, but the dishes must be clean and dry. The jars are filled almost to the brim, leaving only 1 centimeter to the neck. Cover with lids and place in low boiling water for half an hour. After the time has passed, they need to be closed and rolled up.

Interestingly, it is better to pickle mushrooms separately and strictly according to their types. The thing is that boletus, boletus and others darken if boletus are nearby. If you cook some of them together, they will be ready very soon, while others will remain raw. In addition, small caps often boil faster than larger ones.

Pickling mushrooms

You will need:

• mushrooms - 1 kilogram;
• salt - 40 grams;
• water - 0.5 liters;
• styling jar.

All recipes for pickling butter, honey mushrooms and other fruits are based on removing the bitterness from them. To get rid of the bitter taste, vegetables are soaked in cold water for three days, changing it every day. To avoid waiting so long, you can cook the mushrooms for about half an hour in salted water, then leave them on a wire rack to cool.

The soaked mushrooms are placed in jars, caps down, in small layers and evenly covered with salt. The containers need to be covered with a towel so that they release the juice and sink. After which they need to be filled to the very top in the same way. Next comes the sealing of the cans, which will go to a cool place.

Canned natural mushrooms

Ingredients for cooking:

• mushrooms - how many will come out;
• water - 1 liter;
• salt - 40 grams;
• vinegar - 3 teaspoons 5 percent;
• hot water - 100 grams.

Preparation and canning according to this recipe should be carried out only in sterilized containers. Vinegar and 100 grams of hot water are poured into half-liter jars. You need to boil the salted mushrooms in advance, put them in hot jars, cover with lids and place in a pan of boiling water for half an hour. Then roll up and cool.

This canned mushroom appetizer is very easy to prepare. The jars are opened, excess liquid is drained, and the contents are placed in a frying pan and fried with a small amount of oil. You can add a little pear juice and onion to the dish and simmer for a few minutes.

Fresh mushroom salad is also great for any meal. It will require boiled eggs, onions, cheese and pickled mushrooms. All ingredients are chopped into cubes, mixed in one bowl and seasoned with a delicious sauce based on vegetable oil, garlic and herbs.

Canned pickled mushrooms

To prepare you will need:

• mushrooms - 700 grams;
• vinegar - 30 ml 5 percent;
• salt - 80 grams;
• sugar - 35 grams;
• bay leaf, bitter and allspice;
• water.

First, prepare the marinade filling: for 1 liter of water, 70 grams of salt and 30 grams of sugar. Salted mushrooms are boiled in advance. Spices are placed in clean jars and vinegar is poured, after which mushrooms are placed and poured with hot marinade. The jars are rolled up with lids and sterilized for 15 minutes.

Canning, pickling, drying and salting for the winter have always been in great demand. After all, it is very convenient to take out a jar of fragrant mushrooms at any time and enjoy them. The harvesting process does not take much time and does not require special costs or effort. Therefore, there is nothing better than stocking up on delicious pickled or salted mushrooms and treating your family, friends and acquaintances to them.

Pickling mushrooms is a common and reliable way to preserve the harvest. Homemade preparations are not only tasty, but also convenient to use. You can prepare many different dishes with salted mushrooms. In this article we will talk about how to properly store salted mushrooms.

Source: depositphotos.com

The first important condition for long-term storage of salted mushrooms is sterility of utensils. If bacteria get into the container, the salted mushrooms will spoil even if other conditions are met. Glass and ceramic containers are sterilized, and pots, buckets and barrels are thoroughly washed, scalded with boiling water and dried.

The next significant point is temperature. Regardless of the pickling method, mushrooms are stored in a dark, cool, dry place. Recommended temperature is about +6 °C. Higher rates lead to mushroom souring, and at low temperatures they become brittle and lose their taste. It is best to store salted mushrooms at home in the refrigerator. Large reserves are kept in a cellar or dry basement (a glazed balcony can also be used for these purposes). To prevent the mushrooms from freezing, they are insulated with old blankets, sawdust, etc.

You can only eat mushrooms that you are 100% sure are safe. Spoiled mushrooms, moldy or improperly prepared preserves can be fatal!

Another point that affects long-term storage of salted mushrooms is brine. Excess salt will preserve mushrooms for a long time, but it will be impossible to eat such a product. Lack of salt causes the fermentation process. Prepare the brine using only proven recipes and reliable sources.

If the product is stored in brine, turn the stock once a week to ensure the brine moves and thoroughly saturates all the mushrooms.

Storage container salted mushrooms are also of great importance. Glass, wood and enamel containers should be used; Avoid clay, galvanized tin, aluminum or plastic utensils. Do not cover mushrooms with plastic, cellophane or parchment paper - this is an ideal environment for the growth of mold and yeast.

Source: depositphotos.com

Storing salted mushrooms. Sealed seaming method

Incorrect technology when preserving mushrooms by sterilization and seaming can cause irreparable harm to health (result in botulism, poisoning and other intestinal infections). The main rule to follow is to thoroughly comply with the sterilization conditions. If you are not confident in your own capabilities, it is better not to roll mushrooms. Sterilization should take place at a temperature of +120…+125 °C; Only autoclaves can provide such conditions. When canning at home, to avoid poisoning, other methods are used:

• the mushrooms are thoroughly washed and boiled 2-3 times with an interval of 24-36 hours. Thick legs are boiled 2 times longer;
• storage utensils are thoroughly sterilized beforehand;
• before opening canned mushrooms, boil the jars for at least 30 minutes from the moment of boiling so that the toxins are destroyed;
• use vinegar marinade. Homemade pickled mushrooms are safer than salted and pickled ones.

Source: depositphotos.com

The next important point: how long can salted mushrooms be stored and under what conditions? All canned food should be stored in a dark, dry, cool place. Sterilized mushrooms are stored at temperatures from 0 to +15 ° C and air humidity no more than 75%. It is advisable to keep homemade preparations in the refrigerator. The shelf life of home canned food does not exceed 6-8 months. Factory-made salted mushrooms last longer (expiration dates vary among manufacturers).

All mushrooms sterilized in brine must be eaten immediately after uncorking. Only preparations using a strong spicy vinegar solution can be stored in the refrigerator in an open jar for several days.

The shelf life of homemade preparations is 6–12 months (depending on the storage method).

Many housewives are concerned about the question: how long can salted mushrooms be stored in the refrigerator? Taking into account the recommended temperature conditions, the shelf life both in the cellar and in the refrigerator will be the same - no more than 1 year. Unsterilized pickled mushrooms can be stored for no more than 8 months. Opened pickled mushrooms in the refrigerator, depending on the amount of vinegar in the marinade, can be stored for no more than 1 month. According to sanitary standards, salted and boiled mushrooms packaged in barrels must be stored at a temperature of 0...+2 °C for no more than 6 months. At home, it is more convenient to store salted mushrooms in a glass jar or enamel bowl in the refrigerator or on a glassed-in balcony.

During storage, be sure to regularly check your supplies: mushrooms should always be in brine, otherwise they will begin to mold. It is recommended to shake the containers with mushrooms once a week to ensure the movement of the brine (if the preparations are filled with oil on top of the brine, do not touch them). If part of the brine has evaporated, add cooled boiled water with salt to the container (50 g of salt per 1 liter of water).

Source: depositphotos.com

Pickling and storing mushrooms must be approached with the utmost care. If you do not have a suitable storage space with appropriate conditions, it is better not to make a lot of preparations (or use a factory-made product).

A common way to store salted mushrooms is pour them over the brine lard, vegetable oil or butter. This prevents the formation of bacterial spores and mold. In this case, it is better to tie the container on top with cloth or gauze. If mushrooms are stored in jars, they can be closed with screw-on glass or metal lids, but not tightly. Some housewives drain the brine and completely fill the mushrooms with oil before storing. For such storage, it is better to pre-fry or stew the mushrooms. Any preparations using oil must be stored in the dark. In the light, fats are broken down, and the product will have a rancid taste.

There is another method for long-term storage of salted mushrooms. After salting, the mushrooms are tight (without voids) compacted into jars. The product should reach almost to the top of the container. Place a cotton cloth soaked in vodka on top of the mushrooms (this is what will prevent mold from appearing). After this, the mushrooms are pressed with sticks previously soaked in vodka, moving them crosswise over the shoulders of the jar (the sticks will serve as oppression). Juice should appear above the mushrooms, covering them by 1-2 cm. If there is less juice, you can add boiled salted water at room temperature (50 g of salt per 1 liter of water). The top of the jars is closed with a thick plastic lid, also treated in vodka. It is necessary to store salted mushrooms in the darkest and coolest place in the house. In this form, the shelf life of salted mushrooms will be 1-1.5 years.

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

When drying mushrooms, up to 76% of the water present in them is removed.

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

Preparing pickled porcini mushrooms for the winter

To prepare pickled porcini mushrooms for the winter, you need to boil them in lightly salted water. For 1 liter of water:

• 2 tbsp. spoons of salt

Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Place them in a colander to separate the liquid, place them in jars and pour in the pre-prepared marinade for 1 kg of mushrooms:

• 250–300 g marinade filling

Preparing the marinade. Pour into an enamel bowl:

• 400 ml water

Put:

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

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

Cooking in marinade.

Compound:

• 1 kg 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 some water into a saucepan, add salt, vinegar, heat to a boil and put the mushrooms in there.

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

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

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

Cook mushroom caps in boiling marinade for about 8–10 minutes, honey mushrooms for 25–30 minutes, and mushroom stems for 15–20 minutes.

It is very important to catch the moment the mushrooms are ready, since undercooked mushrooms can sour, and overcooked ones become flabby and lose their value.

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

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

Then place them in a pan with water heated to 70 °C for sterilization, which is carried out at low boil for 30 minutes.

Store in a cool place.

Preparing porcini mushrooms for the winter by pickling

The ingredients for preparing porcini mushrooms for the winter by marinating are the following products:

• Water – 120 ml
• Table vinegar 6% – 1 glass
• Mushrooms – 2 kg
• Cinnamon – 1 piece
• Cloves – 3 buds
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Sugar=granulated sugar – 2 teaspoons
• Citric acid on the tip of a knife
• Salt – 60 g

Sort and process the mushrooms, rinse. Prepare a pan, pour vinegar, water into it, add salt. Place on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pan. Remove any foam that forms from time to time. After waiting until the foam stops appearing, add sugar, spices, and citric acid. Cooking time for porcini mushrooms is 20–25 minutes. The mushrooms are ready if they are soft enough. You need to remove the pan from the heat, place the mushrooms on a dish and cool. Then distribute them into jars and pour in the cooled marinade - broth. Close with regular plastic lids. Place the jars in the cellar.

Store them for 1 year at a constant temperature of 3–4 °C.

Preparing porcini mushrooms for the winter by pickling

When using the hot pickling method, the sorted and washed mushrooms must first be blanched, then placed in a sieve to drain the water, then placed in a container prepared for pickling, add spices and sprinkle with salt. For 10 kg of raw materials for preparing porcini mushrooms for winter pickling, 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 porcini mushrooms (method 2).

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

• 300-400 g 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 put the mushrooms in the middle. You need to put a wooden circle and a weight on top. As the mushrooms settle in the barrel, you can add a new portion of them, sprinkling them with salt, and so on until the container is full. After this, the mushrooms need to be taken out to a cold place. With the cold salting method, the sorted mushrooms need to 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, since in warmth they can ferment and sour. 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.

Preparing porcini mushrooms for the winter by drying

Porcini mushrooms can also be dried in the oven. To prepare porcini mushrooms for the winter by drying, you need to make several grids 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 wire racks, placed in the oven at a temperature of 60-70 °C and dried until tender. While drying, leave the oven door ajar to allow moist air to escape.

Recipes for freezing porcini mushrooms for the winter

Only fresh, young and healthy boletus mushrooms are suitable for freezing porcini mushrooms for the winter. Cut well-cleaned mushrooms with a stainless steel knife into 3-4 mm thick slices, cook in water for about 5 minutes, stirring occasionally, cool with cold water. Place the dried mushrooms in a sieve into a container and freeze.

There are different recipes for freezing porcini mushrooms for the winter, and on this page you can find the most popular ones.

Preparation of fried porcini mushrooms

Compound:

• Freshly picked young porcini mushrooms
• vegetable oil.

Boletus mushrooms, peeled for preparing 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 the mushrooms are allowed to cool and placed in plastic bags in small portions (about 200–300 g) for one-time use; The air is squeezed out of the bags. Store mushrooms in the freezer. Before use, the contents of the packages (frozen mushrooms) are cut into several parts and placed on a heated frying 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 require re-freezing, as poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

Harvesting porcini mushrooms at home

The marinade for preparing porcini mushrooms at home is prepared in the same way as for pickled mushrooms, but use half as much vinegar or vinegar essence, and use 1 tablespoon of sugar per 1 liter of product. Boil the mushrooms in the marinade as described in marinating, then put them in jars and sterilize.

Preparing fried porcini mushrooms for the winter

To prepare fried porcini mushrooms for the winter, fresh boletus mushrooms need to be peeled, washed, drained and cut into bars or slices. Heat the oil in an enamel pan, put the mushrooms there, add salt and cook in their own juice, covered at low simmer for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. The mushrooms should be placed hot in small jars, previously sterilized in boiling water for 15 minutes (the lids should also be sterilized), and pour a layer of melted butter on top of at least 1 cm. If the mushrooms should be stored at room temperature, the jars should be sterilized for 1 hours and seal hermetically. If they are stored in a cold room, simply seal the jars. In any case, they must be stored in the dark, because fats break down and go rancid in the light.

Preparing porcini mushrooms in jars

To prepare porcini mushrooms in jars, they need to be peeled, washed, chopped and boiled in salted water. Pour hot boiled water with a small addition of vinegar into each jar to a fifth of its volume (3 teaspoons of 5% vinegar per 100 g of water), fill with mushrooms and sterilize. Seal the jars and store them. When using, drain the liquid and fry the mushrooms in a frying pan as if they were fresh.

Preparing porcini mushrooms for the winter in jars

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

Watch how these porcini mushrooms are prepared for the winter in the video, which shows the entire technological process step by step.

Recipes for delicious porcini mushroom preparations for the winter

Below are more recipes for delicious preparations of porcini mushrooms for the winter using various methods of processing raw materials.

Canning porcini mushrooms in their own juice.

Peel, rinse, chop and place the mushrooms in an enamel pan with a little water on the bottom. Salt them and heat them while stirring until the juice comes out, then cover with a lid and boil over low heat for 15-20 minutes. Place the boiled mushrooms in jars, pour in the remaining mushroom juice from cooking, so that they are completely covered with liquid. If there is little juice or it has boiled away, you can add a little boiled water during cooking. Sterilize the jars, roll them up and store them.

Fresh porcini mushrooms in oil.

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

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

Salted porcini mushrooms (method 1).

For 1 bucket of porcini mushrooms, take 1.5 cups of salt. Place young boletus mushrooms in boiling water, let them boil 1-2 times, put them in a sieve and pour in cold water until they cool down. Let them dry on the same sieves, turning them over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, and 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 best of all, tie it with a bubble. Store in a cool, dry place. Before eating, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, you can soak them for a whole day), then rinse them in several waters. Mushrooms prepared in this way taste almost no different 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, add salt and let stand for a day, stirring frequently. Then pour the resulting juice into a saucepan, straining through a sieve, heat this juice on the stove so that it becomes barely warm, and pour it over the mushrooms again. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour over the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour it over the mushrooms and leave for 3 days. Then boil the mushrooms along with the juice. When cool, transfer to a jar, pot or oak bucket with the caps up, pour in the same brine, and top with melted, but barely warm, butter and tie with a bubble. Before eating, soak the mushrooms for several hours in cold water, then put them on the stove together with the water, heat them up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Boletus mushrooms are salted in winter.


Boil the peeled boletus mushrooms with boiling water and place on a sieve. When the water has drained and the mushrooms have dried, place them in rows in a bucket or other container with their caps facing up. Sprinkle each row with salt, pepper, bay leaf and chopped white onion. When the bucket is full, cover it with a clean rag and place a circle and a stone on top. In winter, wash this cloth and mug several times.

Porcini mushroom caviar.

Components:

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

Wash, peel and rinse mushrooms. Boil for 30 minutes and drain in a colander. Dry. Wash, peel, rinse and finely chop the onion. Fry in vegetable oil in a frying pan until golden brown. Transfer the mushrooms to a blender and chop. Place chopped mushrooms in a frying pan with onions, add grated garlic, salt and pepper. Mix. Simmer the resulting mixture for 15–20 minutes. At the end of stewing, add vinegar and mix well. Place in hot sterilized jars, roll up and place under a “fur coat”. Store in a cool place.

Salted boletus mushrooms.

Components:

• Boletus mushrooms – 5 kg
• Salt – 250 g
• Allspice peas – 1 teaspoon
• Dill greens – 1 bunch

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

White mushrooms, salted and boiled.

Components:

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

Peel, rinse and boil freshly picked mushrooms 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, the mushrooms placed in a linen bag and placed under a weight to completely remove the liquid. Place the squeezed mushrooms in layers in a pickling bowl, sprinkling each layer with salt and arranging with spices. Place the remaining blackcurrant leaves on top, then a clean linen napkin, a wooden circle and a weight on it. To prevent the top layer from becoming moldy, it must be filled with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. In about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

• Young boletus mushrooms

To boil mushrooms in 1 liter of water:

• salt – 20 g
• citric acid – 5 g

Peel and rinse freshly picked mushrooms. Cut large mushrooms into several parts and boil in salted and acidified water until tender. Transfer the boiled mushrooms into sterile jars, pour in the 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 them upside down and cool under a blanket. Store in a dark and cool place.

Mushrooms canned with vegetables.

Components for a liter jar:

• Porcini 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

Separate the caps from the stems of porcini mushrooms. Clean the legs from the soil, put everything in a saucepan and boil until tender. While cooking, add peeled carrots, onions and parsley root to the mushrooms. Cut the boiled mushrooms and vegetables into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar, heat to a boil and boil, usually by almost half. Place chopped herbs, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars. Then put the boiled mushrooms with vegetables and pour over the mushroom broth. Cover the jars with sterile lids and sterilize half-liter jars in boiling water for 25 minutes, liter jars for 40 minutes. Then roll it up, turn it upside down and keep it under a blanket 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 boletus mushrooms.

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