Canning champignons for the winter in different ways

Recipes for preparing canned champignons for the winter provide an opportunity to participate in the exciting process of creating wonderful delicacies that will appear on the table throughout the year and indulge fans of mushroom dishes.

Harvesting usually begins in August. Since ancient times, two methods of harvesting have been used – drying and salting. Then other methods were added to these methods – pickling, canning under the influence of high temperature and with the advent of modern household refrigerators – deep freezing. As a result of canning, the chemical composition of mushrooms changes, the product acquires new taste properties.

How to preserve champignons for the winter: basic rules

A variety of recipes for preserving champignons for the winter help you choose the best dishes that will delight the whole family all year round. But in order to get high-quality canned mushrooms with a high content of nutrients, you need to follow the basic rules.

1. Mushrooms for the winter should be collected on fine days and in the morning (before noon), otherwise their shelf life is noticeably reduced, and canned food made from such mushrooms does not have such a pleasant and specific taste.
2. When collecting, it must be remembered that mushrooms very actively accumulate radionuclides and salts of heavy metals, which pose a great danger to human health.

Therefore, it is impossible to pick mushrooms in places of radioactive fallout, in the area of ​​industrial enterprises, as well as along roads and railways.

In mushrooms collected in unfavorable industrial zones and along roads, the content of heavy metals exceeds the norm many times over: lead – 5 times, copper – 12 times, cadmium – 8 times, mercury – 37 times.

1. It is necessary to process them on the day of collection in order to avoid the formation of toxic compounds in mushrooms.
2. It is best to collect mushrooms in wide baskets, placing them with caps up. In this position, they better retain their shape, do not crumple and do not crumble.
3. For blanks, it is best to collect young mushrooms.
4. So that the peeled mushrooms do not turn black, they must be immediately lowered into cold salted or acidified water.
5. After preliminary mechanical processing, porcini mushrooms are poured 2-3 times with boiling water, and the rest are boiled for 4-5 minutes. After such heat treatment, the mushrooms become soft and elastic and do not crumble.
6. To preserve nutritional and flavoring substances in mushrooms, they must be cooked at low heat, the temperature should not exceed 95–97 degrees, that is, the broth should only boil slightly. When cooked, finely chopped mushrooms reach readiness in 10–15 minutes, larger ones in 20–25 minutes. The beginning of cooking and stewing should be considered the moment of boiling the liquid.
7. You need to boil the mushrooms for salting separately, since the cooking time for each type of mushroom is different.
8. Mushrooms should not be flavored with especially spicy spices and seasonings, they should only slightly emphasize the pleasant taste and delicate natural aroma of mushrooms.

You will learn about different ways of preparing homemade champignon blanks for the winter on this page.

How to cook salted champignons for the winter (with video)

Recipes for preparing champignon mushrooms for the winter can be very different, contain all kinds of additional components, but there are certain rules for their preparation.

There are two ways of salting mushrooms – cold and hot, in which lactic acid fermentation occurs with the formation of lactic acid. Lactic acid and table salt are powerful preservatives that prevent mushrooms from spoiling.

Each variety of mushrooms is salted separately, while the sizes of the mushrooms should be as similar as possible – small mushrooms can be salted whole, and large ones can be cut into appropriate pieces. For salting mushrooms, it is better to use wooden barrels, called tubs, you can use glass jars or enameled dishes. With the cold salting method, the mushrooms are put into the dishes in layers and with the cap up, each layer is sprinkled with salt and shifted with spices and herbs. Usually, 1–40 g of salt should be taken per 45 kg of mushrooms. Mushrooms cover with a cotton napkin, put a wooden circle and weight. Mushrooms must be completely immersed in the brine. As the mushrooms settle, the dishes are supplemented with a new portion of mushrooms until the dishes are completely filled. Mushrooms are topped up with brine prepared from the same calculation – 1–40 g of salt per 45 liter of water. Make sure that the mushrooms are immersed in the brine, and take out to a cold room. After 15–20 days, mushrooms can be consumed. If mold suddenly appears, clean the napkin, circle and load from mold, rinse with running water and scald with boiling water.

With the hot salting method, process the mushrooms in the same way as the cold method, then blanch for 4-5 minutes in boiling salted water, and the legs need to be blanched a little longer than the caps – 6-7 minutes. Throw the blanched mushrooms on a sieve and let the water drain, then lay them in layers in a dish for salting, sprinkling them with salt and spices, and then proceed as in the cold method.

Mushrooms are also ready in 15-20 days.

To keep salted mushrooms for a longer time, they can be preserved.

If the mushrooms are too salty, their taste can be corrected by boiling for 5-6 minutes in water.

How to cook champignons for the winter, you can see in the video above, which details the various methods of harvesting mushrooms and all sorts of intricacies of this process.

Delicious preparation for the winter of salted champignons

Ingredients

• boiled champignons – 5 kg
• dill greens – 50 g
• bay leaf -8-10 pcs.
• peppercorns – 30 g
• black currant leaves – 150 g
• salt – 500 g

1. How to cook champignons for the winter, so that it is easy even for a beginner and at the same time tasty? That’s exactly what this recipe is about.
2. Peel freshly picked mushrooms, rinse and boil in lightly salted water until tender.
3. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent.
4. The broth must be drained, put the mushrooms in a linen bag and placed under the load to completely remove the liquid.
5. Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices.
6. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it – a wooden circle and a load.
7. So that the top layer does not become moldy, it must be poured with cold brine.
8. Keep the resulting champignon preparation for the winter for 2-3 days at room temperature, and then take it out to a cold room.
9. After about a month and a half, the mushrooms will be ready to eat.

Salting champignons for the winter

Ingredients

• champignons – 1 bucket
• salt – 2 cups
• allspice peas – 5-10 g
• dill – 2 bunches

The recipe for harvesting champignons for the winter presented below is as simple as possible and contains all the components that are always at hand, you just need to stock up on these mushrooms.

Such salting is proof that delicious champignon preparations for the winter do not require special skills and expensive products.

How to roll champignons with citric acid for the winter

Ingredients

• fresh champignons
• for boiling mushrooms for 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.

Mushrooms canned for the winter in jars, after sterilization, immediately roll up, turn upside down and cool under a blanket. Store in a dark and cold place.

Canned champignons with vegetables at home for the winter

Ingredients per liter jar

• champignons – 500 g
• carrots – 300 g
• onions – 50 g
• parsley roots – 100 g
• tomatoes – 400 g
• garlic – 1 tooth
• parsley and celery – 1 small bunch each
• bay leaf -1-2 pcs.
• allspice – 4-5 peas
• salt – 30 g
• sugar – 10 g

Canned champignons with vegetables, cooked at home for the winter, is a pleasant opportunity to take out a jar of delicious snack from the cellar in the cold season and serve it to the table as a side dish with a hot dish.

Separate the caps from the stems of the mushrooms. 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 boiled mushrooms with vegetables and pour mushroom broth.

Before you roll up mushrooms with vegetables for the winter, you need to cover the jars with sterile lids and sterilize half-liter ones in boiling water – 25 minutes, liter ones – 40 minutes. Then roll up, turn upside down and keep under the covers until completely cooled. Store in a dark, cool place.

Recipe for preserving fried champignons for the winter with tomato paste

Ingredients

• fried mushrooms – 2 kg
• onions – 250 g
• carrots – 250 g
• tomato paste – 200 g
• flour – 2 tablespoons
• vegetable oil – 0,5 cups
• bay leaf – 4-5 pcs.
• salt – to taste

This recipe describes how to cook champignons fried for the winter with vegetables in tomato paste to make a delicious mushroom preparation for creating various dishes.

1. Clean, wash, cut and fry freshly picked mushrooms in vegetable oil until tender.
2. Peel onions and carrots, chop and fry in oil, then add tomato paste, salt to the fried vegetables, mix and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, mix and heat for another 3-4 minutes.
3. Pour mushrooms with prepared tomato sauce, mix.
4. Then put the hot mass into sterile jars, on the bottom of which put the spices first.
5. Before preserving champignons for the winter with vegetables and tomato paste, the jars should be covered with sterile lids and sterilized in boiling water for half a liter – 40 minutes, a liter – 55-60 minutes.
6. Then, as usual, roll up, turn upside down and stand under the covers.
7. Store in a dark and cold place.

Recipe for closing champignon caviar for the winter

Ingredients per half liter jar

• champignons – 5 kg
• onion – 0,5 kg
• vegetable oil – 1 cup
• salt – 220 g
• water – 0,8 l
• table vinegar – 1 tablespoon
• finely chopped dill and parsley – 1 tablespoon each

This recipe advises how to close champignons for the winter, if the planned preparation – mushroom caviar – is the most popular preservation among mushroom lovers.

1. Peel the mushrooms, rinse and boil until tender in brine from 0,8 liters of water and 220 g of salt. Throw the boiled mushrooms in a colander and let the liquid drain.
2. Peel the onion, chop and fry in vegetable oil until golden brown.
3. Then pass the mushrooms and onions through a meat grinder, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, salt to taste and mix. Arrange the prepared mushroom mass in sterile half-liter jars, cover with sterile lids.
4. Sterilize champignon caviar for the winter in jars in boiling water for 45 minutes, then roll up the jars, turn upside down and cool under a blanket. Store in a dark and cold place.

A recipe for how to quickly preserve champignons for the winter

In this recipe, it is more convenient to use jars with glass lids and clips, since the canned food is double sterilized.

Ingredients

• mushrooms, peeled – 1 kg
• sunflower oil – 1,5 cups
• onions – 150 g
• bay leaf – 4-5 pcs.
• allspice – 7-8 peas
• table vinegar – 1 tablespoon per jar
• salt – to taste

Many recipes help to preserve champignons for the winter quickly and easily, which helps a lot in cases where the hostess does not yet have enough experience in preparing complex compositions or does not have a lot of time.

Peel the mushrooms, wash, chop and boil in salted water for 4-5 minutes. After this time, drain the water, put the mushrooms in a colander and let the water drain. Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10-15 minutes. Then add finely chopped onion, salt and spices to the mushrooms and simmer until cooked for about an hour over low heat. Before the end of the stew, add vinegar to the mushrooms. Pour the hot mushroom mass into half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours. Then roll up and cool under the covers. After 2 days, sterilize again in boiling water for 40 minutes. Store in a dark and cold place.

The recipe for harvesting champignons for the winter with the presented photo greatly simplifies the task, clearly demonstrating how to do this work correctly.

Recipe for winter champignon mushrooms with mustard

Ingredients

• for 1 kg of champignons – 200 g of water
• 10 g of salt
• 4 g citric acid

For the filling

• 100 g of vegetable oil
• 20 g mustard diluted in 100 g 5% vinegar
• salt and freshly ground pepper to taste

Mushrooms for the winter with mustard will appeal to lovers of spicy dishes with a rich taste and spicy aroma. Such an appetizer will come in handy in the cold season!

Sort freshly picked mushrooms, clean, separate the legs from the caps, rinse thoroughly. Pour water into an enamel pan, add salt and citric acid, bring to a boil. Add the mushrooms and cook over low heat until tender, stirring gently and removing the foam, the mushrooms are ready when they sink to the bottom. Drain in a colander, rinse with cold water and let it drain.

Finely chop the mushrooms or pass through a meat grinder, season according to the recipe, mix and package in clean, dry jars.

Before closing the champignon mushrooms for the winter, cover the jars with lids and place in a pot of water heated to 40 ° C for sterilization (at 100 ° C): half-liter – 45 minutes, liter – 55 minutes.

Mushrooms canned with spices

Ingredients (for 1 kg of mushrooms)

Fill:

• water – 350 ml
• 8% vinegar – 150 ml
• salt – 2 tbsp. spoons)
• sugar – 30 g (1,5 tablespoons)

Spices and additives (for a liter jar):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3 – 4 black peppercorns
• onion, horseradish, carrot to taste

Another recipe for canning champignons for the winter will delight connoisseurs of mushroom dishes and snacks and help diversify the dining table.

1. Mushrooms are sterilized no later than 24 hours after collection. Mushrooms that should be cleaned while still in the forest are washed at home several times in cold water.
2. Small mushrooms are left whole, only the legs are cut, and large ones are cut into 2 or 4 parts.
3. Cooked mushrooms are boiled for 5-7 minutes (depending on their hardness) in boiling salted and acidified water (1 g of salt and 20 teaspoon of citric acid or 1% vinegar for 8 liter of water to make the mushrooms turn white), then they are immersed in cold water, cooled and after drying they are laid out in clean jars.
4. Mushrooms are shifted with spices and additives and poured with hot filling (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the vinegar is not boiled so that the vinegar does not evaporate) so that all the mushrooms are completely flooded.
5. Banks are immediately closed, placed in a sterilization tank with hot water and sterilized.
6. Sterilization is carried out at a temperature of 95 °C: jars of 0,7-1 l – 40 minutes, jars of 0,5 l – 30 minutes.
7. After sterilization, the jars are immediately cooled.

Mushrooms canned with citric acid

Ingredients (for 1 kg of mushrooms):

• water — 1 l
• citric acid – 2 g
• salt – 10 g
• Bay leaf
• allspice
• black pepper
• nutmeg to taste

Many recipes for preparing champignons for the winter help replenish the stocks of delicious snacks in the cellar with minimal financial costs. The recipe below is just that.

Fresh, dense, peeled mushrooms are washed (large ones are cut into 2 or 4 parts) and boiled in water with a small addition of salt and a pinch of citric acid. Then strain, rinse with cold water and lay out well dried in jars to a height of 1,5 cm below the edge.

Fill with brine (for 1 liter of water 1 tablespoon of salt without top), cover with lids and sterilize. Sterilization at 100 °C for 90 minutes. After sterilization, the jars are immediately cooled. After two days, the mushrooms are sterilized again (60 minutes at 100 °C).

For long-term storage, sterilization should be repeated two more days later under the same conditions. Mushrooms are stored in a cool place.

The most delicious champignon recipe for the winter with currant leaves

Ingredients

• champignons – 10 kg
• black currant leaves – 200 g
• dill – 100 g
• parsley – 200 g
• horseradish root – 200 g
• Xnumx cloves of garlic
• salt – 400 g, sugar – 150 g
• serum – 200 ml

Many housewives are interested in what is the most delicious champignon recipe for the winter, so that the whole family will like it, because children do not always like pickles and preserves. The following recipe for pickled champignons has a spicy, sour taste that all household members will appreciate.

Peel the mushrooms, rinse in running cold water, pour salted boiled water over and leave for a day; after 20 hours change the water. Put the prepared mushrooms in a wooden barrel, head down, shifting each layer with seasonings and sprinkling with salt. Top with a lid, put under pressure. After a few days, the mushrooms should be covered with the resulting brine. If there is not enough liquid, add cold boiled salted water. Mushrooms will be ready in 35-50 days. At the same time, bitterness and raw aftertaste should disappear from the mushrooms. To speed up fermentation, you can add sugar and whey. The brine should always cover the mushrooms to avoid mold. If necessary, add cold salted boiled water (1 g of salt per 50 liter of water). If mold appears, the lid should be washed in a solution of soda and scalded with boiling water.

Young champignons marinated for the winter: a quick recipe with a photo

Ingredients

• 1 liter of water
• 2 teaspoons of salt
• 0,5 g citric acid
• young champignons

If you need to prepare marinated champignons for the winter, a quick recipe will help you do this job without much effort and time.

For pickling, young champignons with unopened caps are selected and the legs are cut off at the very edges of the caps. Mushrooms are washed thoroughly, then blanched, immersing them in a colander for 5 minutes in boiling water, washed with cold water and thrown back on a sieve to glass the water. After blanching, they are lowered into a pot of boiling water. Add salt and citric acid to the water.

Mushrooms are cooked until cooked, stirring and removing the foam. Ready mushrooms begin to sink to the bottom, and the marinade becomes transparent. Before the end of cooking, 8% vinegar is added to the marinade – 2 tablespoons per 1 kg of fresh mushrooms – bay leaf, allspice and cloves. Cooked mushrooms are quickly cooled, transferred to jars, poured with chilled marinade in which they were cooked, and covered with lids.

To make it easier to cook champignons marinated for the winter, the recipe is supplemented with a photo, this will help young, inexperienced housewives to better understand the tricks of harvesting and see the end result.

Hot peppers with champignons for the winter

Ingredients

• Champignons – to taste

For marinade in 1 liter of water:

• 1 st. a spoonful of 25% vinegar (in each half-liter jar)
• dill, black peppercorns, garlic, bay leaf, hot capsicum – to taste
• 1 1/2 tbsp. spoons of salt

Peppers with champignons are a spicy appetizer for the winter, which is prepared quickly and easily and always takes pride of place on the dining table.

1. For pickling, select only fresh, strong and whole mushrooms, if there are brownings on the caps, cut them off.
2. Be sure to put the cleaned and prepared mushrooms in an enameled pan, add spices, pour in boiling water (1 cup per 1 kg of mushrooms) and cook for 20 minutes. During the cooking process, the water will evaporate, the mushrooms will release juice. Add salt at the end of cooking. Throw the prepared mushrooms in a colander and let the water drain.
3. In sterilized jars, put dill, black pepper, garlic, bay leaf (1 leaf per jar) and hot peppers. Pour into each one and a half liter jar 1 tbsp. a spoonful of 25% vinegar.
4. Arrange the mushrooms in prepared jars, pour over hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the jars, turn them upside down and cover. For the marinade, boil the water by adding salt to it.

Mushroom hodgepodge recipe with tomatoes for the winter

Ingredients

• 1 kg boiled champignons
• 1 kg of cabbage
• 500 г моркови
• 500 g onion
• 1 kg of tomatoes
• 1/2 can unsour tomato sauce
• vegetable oil, sugar and salt – to taste

Mushroom hodgepodge recipes for the winter always remain relevant for most housewives, because such a preparation helps out in the cold season, when there are no fresh mushrooms and vegetables, to prepare a tasty, nutritious dish rich in valuable substances. One of them is described below.

Cut cabbage, carrots, onions and fry in vegetable oil. Put the resulting mass in a saucepan, add boiled mushrooms and mix. Then put the diced tomatoes, tomato sauce and simmer for 2 hours. Spread the finished hodgepodge into sterilized jars and roll up.

Recipe for a mixed salad of champignon mushrooms for the winter

Ingredients

• 400 g small mushrooms
• 400–500 g small cucumbers
• 5-6 small tomatoes
• 1 cauliflower
• 300 Mr. Bean
• 2 cups split peas (or whole pods)
• 200 g small carrots (caroteli)

For the marinade:

• 1 liters of water
• 100–120 ml vinegar essence
• 1 st. spoon of salt
• 1 teaspoon of peppercorns
• ginger
• nutmeg
• 5–6 cloves
• 1 h. A spoonful of sugar

A mixed salad of champignon mushrooms for the winter turns out not only very tasty, but also beautiful, thanks to the multi-colored components. It has a pleasant spicy, sweet and sour taste and amazing aroma.

Peel small mushrooms with round caps and the same size, wash and boil in their own juice or in water. Wash the cucumbers and tomatoes, peel the rest of the vegetables and boil them for a couple or in salted water.

To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.

Place the prepared mushrooms and vegetables in layers in jars, pour over hot marinade and close the lids after cooling.

Using champignon salad recipes for the winter in her arsenal, the hostess provides herself and her family with ready-made dishes with excellent taste and aroma, which will periodically appear on the dinner or holiday table all year round.

Eggplant with champignons and garlic for the winter

Ingredients

• 2 kg aubergines
• 1 kg of champignons
• 1 head of garlic
• 0,1 l vinegar
• 0,1 l vegetable oil
• 10 sweet peppers
• 2 heads of onions
• 5 Art. l. Sahara
• salt to taste

1. Cut the pepper into strips, onion into cubes, chop the garlic. Stew everything in oil with sugar and vinegar.
2. Fry eggplant slices with chopped champignons and put in a jar, alternating with vegetables.
3. Sterilize jars for at least 30 minutes, then roll up.

Eggplant with champignons for the winter is a real delicacy appetizer that mushroom lovers will appreciate.