How to prepare milk mushrooms for the winter at home

Proper preparation of milk mushrooms for the winter provides the family with a valuable protein product with high nutritional value. There are various ways to harvest milk mushrooms for the winter, and most of them are described in detail on this page. Before you prepare milk mushrooms at home, you need to understand the existing technology in detail and in no case violate it. This is fraught with unpleasant consequences for health and well-being. Therefore, carefully study the question of how to prepare milk mushrooms for the winter and follow all the tips given in this article.

The preparation of milk mushrooms for the winter begins with the correct collection of raw materials in the forest. This should be done only in dry, cool weather. So you can get clean and dry raw materials. Next, look at the preparation of milk mushrooms for the winter in recipes with a photo, which shows all the technological moments of processing raw materials. Choose the appropriate method and proceed.

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Recipes for harvesting white and black milk mushrooms for the winter in jars

There are three ways to harvest mushrooms for the winter in jars: cold, dry and hot. Rural residents often use cold and dry methods, while urban residents use hot methods.

Cold preparation of black mushrooms for the winter in jars is fermentation, because the preservative in it is not salt, but lactic acid formed during the fermentation process. Cold-salted mushrooms reach readiness no earlier than one and a half to two months, but they are tastier and better stored than hot salted mushrooms. Recipes for harvesting white milk mushrooms for the winter without fail include heat treatment of raw materials, followed by sterilization. Therefore, they are stored much longer.

Harvesting porcini mushrooms for the winter in a hot way is different in that the mushrooms are ready to eat after a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Watch the preparation of milk mushrooms for the winter in the video, which illustrates the cooking process.

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Recipes for harvesting milk mushrooms for the winter in a cold way

All recipes for harvesting milk mushrooms for the winter in a cold way recommend initially selecting strong, non-wormy and unripe mushrooms, cutting off the roots in whole or in part, and rinsing with cold water. Pour all the mushrooms with cold water and put in a cold room for a day, then drain the water, rinse the mushrooms with clean water and put them in a tub in layers, sprinkling each layer with salt. You can add a little allspice, bay leaf and dill to the salt. Close the tub filled with mushrooms with a wooden circle, put a small load on top. Mushrooms are suitable for food no earlier than 40-45 days after salting.

Recipes for harvesting milk mushrooms for the winter in a hot way

[ »»]For 1 kg of mushrooms:

• 40-50 g of salt
• 1-2 bay leaves
• 3 pcs. peppercorns and cloves.

Recipes for harvesting dry milk mushrooms for the winter in a hot way

Harvesting dry mushrooms for the winter in a hot way is the most reliable and easiest method of stocking mushrooms for future use. Drying improves the taste of mushrooms. When dried, milk mushrooms retain their valuable nutritional qualities. All recipes for harvesting dry milk mushrooms for the winter are advised to select only healthy, strong specimens without wormholes. Mushrooms are cleaned of debris or wiped with a damp cloth, but not washed. The leg should not be longer than 2-3 cm. The cut legs are also dried, while the thin ones are cut along, and the thick ones are cut across into circles of 2-3 cm.

 Drying conditions affect the taste of mushrooms. They can be dried in the air, in special ovens, ovens, electric ovens, in the sun, in a oven. First, the mushrooms are dried at a temperature of 40-50 °C for 3-4 hours, and then dried at a temperature of 60-70 °C.

For drying in the air, mushrooms are cut into slices, which are then strung on thick threads or twine and hung in a draft under a canopy so that the bundles do not touch each other. The slices can be laid out on a clean cloth and exposed to the sun. For drying in electric and gas stoves, baking sheets or iron sheets are used, on which mushrooms are laid out in one layer with caps up. You can string the hats on steel rods and lay them across the baking sheet so that they do not touch each other. The oven door must be left ajar to prevent steaming. The air temperature for drying is maintained at 45-50°C. When the water flows out of the mushrooms, the temperature is raised to 70 ° C. Mushrooms dry out in 8-12 hours.

How to prepare dry milk mushrooms for the winter

[ »wp-content/plugins/include-me/goog-left.php»]It is better to dry the mushrooms in a oven. Before preparing dry milk mushrooms for the winter, they are laid out on baking sheets or nets with hats up and placed in the oven 2-3 hours after heating. The pipe and damper are left open to allow air to circulate. Mushrooms are quickly dried, strung on metal knitting needles and mounted on special devices. Combined drying is also used, when the mushrooms are first dried in an oven or oven, and then dried in the sun. (in this case, they especially retain the aroma) or, conversely, first dried in the sun, and then dried in the stove or oven.

However, with this method, the aroma is lost. Properly dried mushrooms bend slightly, break, but do not crumble. Store mushrooms in closed glassware or cloth bags. Dried mushrooms can be stored for years. But over time, they lose their taste. Dry mushrooms are highly hygroscopic, quickly absorb moisture, as well as various foreign odors. They must not be stored together with other products.

How to prepare milk mushrooms for the winter: recipes with video

We offer other recipes on how to prepare milk mushrooms for the winter in a hot way at home. With the hot salting method, the sorted and washed milk mushrooms must first be blanched, then thrown onto a sieve so that the water is glassed, then placed in a dish prepared for salting, add spices and sprinkle with salt. Before you properly prepare milk mushrooms for the winter, you need to choose the right method and follow the technology exactly.

For 10 kg mushrooms:

• 300-400 g of salt

 Spices and seasonings:

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

Watch how to prepare milk mushrooms for the winter in the video, which shows the entire process.

Put the soaked milk mushrooms to the brim in the prepared dishes (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms

 for 10 kg of mushrooms:

• 300-400 g of salt

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• 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, milk mushrooms need to be taken out to a cold place. With this salting milk mushrooms are ready for use in 30-40 days.

Preparations of pickled mushrooms for the winter

Preparations of pickled mushrooms for the winter are based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in sealed packaging. All mushrooms that are used for pickling should be fresh, strong, not overripe and not wormy. You need to pickle them on the day of collection.

Small mushrooms can be boiled whole, cutting off only the lower part of the root. Pickle caps and roots of white mushrooms separately. Rinse mushrooms thoroughly and repeatedly with cold water, and then put on a sieve to glass the water. Pour water, vinegar, salt, sugar, put on fire and bring to a boil into the dishes (preferably enamelled). Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices.

Cooking mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually ready-made mushrooms sink to the bottom, and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, close them with parchment paper, tie and store in a cool place.

For 1 kg mushrooms:

• 100 g of water
• 100-125 g vinegar
• 1,5 st. tablespoons of salt
• 5 st. spoons of sugar
• 2 laurel leaf
• 3-4 peppercorns
• 2 pcs. carnations.

The amount of marinade in milk mushrooms should be 18-20% of the total volume. To do this, 1 cup of marinade is taken for 1 kg of fresh mushrooms.

Pickled milk mushrooms for the winter

To pickle mushrooms, you need to sort out, sort by type and size, cut off the legs, remove the skin from the oil, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars – 25 minutes, liter jars – 30 minutes. After sterilization, the jars are quickly rolled up and cooled.

For 10 kg of fresh mushrooms:

• 1,5 liters of water
• 400 Mr. Salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon
• clove
• allspice and other spices,
• 100 ml food vinegar essence.

How to prepare black milk mushrooms in jars for the winter

Before preparing milk mushrooms in jars for the winter, place the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0,8 – 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.

Before you prepare black mushrooms for the winter, you need to cook a marinade, for which 1 liter of waters:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 st. spoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas allspice
• 3 button Gvozdik
• 3 pieces of cinnamon.

Harvesting black mushrooms for the winter

Harvesting black mushrooms for the winter begins with the fact that we prepare the ingredients:

• 1 kg of boiled grains
• 4–5 g citric acid
• 20-40 ml 9% vinegar
• 2-3 bay leaves
• Xnumx cinnamon
• 7-8 grains of allspice black pepper
• garlic clove.

Wash the black mushrooms in running water, and then blanch for 3-5 minutes in boiling salted water (1 g of salt per 25 liter of water), constantly removing the foam. Place the blanched milk mushrooms in a cooking pot, add 100 ml of water, spices and 2 tbsp for each kilogram of mushrooms. spoons of 9% vinegar. Boil over low heat until the mushrooms sink to the bottom. Pack boiled mushrooms with liquid in jars, adding citric acid. If there is not enough liquid, add boiled water to the jars, cover with lids and sterilize in a boiling water bath (0,5 l – 35 min, 1 l – 45 min, 3 l – 1,5 h)

Recipes for harvesting black mushrooms for the winter

There are hundreds of recipes for harvesting black mushrooms for the winter, but let’s take the most worthy and interesting ones. For this you need to take the following ingredients:

• 1 kg weight
• 2 cup water
• 2-3 teaspoons of table salt
• garlic cloves

Peel young mushrooms of the same size, wash and boil for 5-10 minutes. Then cool them in cold water, squeeze lightly, let the water drain and put in jars or bottles. Pour boiled salted water so that it completely covers the mushrooms. Close the jars, place in water and boil for 1 hour at 100 °C.

Milk mushrooms in sour filling.

For a liter jar:

• 1 kg of prepared mushrooms
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 peas of sweet pepper
• 3-4 black peppercorns
• 1 small onion
• 1-2 pieces of horseradish root
• 0,3 tsp cumin seeds (optional)

To fill:

• 1,5 cup water
• 0,5 cup 6% red grape vinegar 1 teaspoon coarse salt

Sort the milk mushrooms, rinse, clean of debris, remove damaged areas. Cut large mushrooms into pieces. Then put the mushrooms in a saucepan and boil in salted and acidified water. 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. Put the spices at the bottom of the prepared jars, then put the prepared mushrooms into the jar. To prepare the filling, a measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, jars of mushrooms are poured to the top. Banks are filled 1,5 cm below the neck, after which they are sterilized by boiling over low heat for 40 minutes and then rolled up.

Milk mushrooms in their own juice.

Ingredients:

• 1 kg weight
• 20 g (1 tablespoon) salt.

Small mushrooms are left whole, larger ones are cut, but not chopped.

In large mushrooms, the cap can be cut into cubes, and the leg into thin circles. Peeled, washed and chopped mushrooms are placed in a cooking dish, the bottom of which is moistened with water, salt is added and the mushrooms are heated until the juice is released from them and the mushrooms become soft. To make the mushrooms tastier, they are boiled at a low boil (90–95 ° C) for 10–20 minutes. After cooking, the mushrooms are placed in hot, clean jars and poured with the same boiling mushroom juice so that the mushrooms are completely covered with liquid. The jars are immediately hermetically sealed and quickly cooled. If the jars are damaged during storage (the lids open, bubbles appear), you need to repeat the sterilization. To do this, jars that are not tightly closed with lids are placed in hot water (the same temperature as the jars) and boiled at a temperature of + 100 ° C – half-liter jars for 1 hour, liter or larger – 1,5 hours, three-liter – 2 hours. After 2-3 days, the jars are boiled again for 30 minutes.

How else can you prepare milk mushrooms for future use

There are many recipes. We offer you to learn how to prepare milk mushrooms for future use according to recipes that have no analogues among relatives and neighbors. You can also experiment and create your own layouts and ways of processing raw materials.

Fried mushrooms.

Ingredients:

• 1 kg of mushrooms (3 l)
• 330 g butter
• 20 g (3 teaspoons) salt.

Fresh mushrooms are cleaned, quickly washed with cold water, allowed to drain and cut. Heat the oil in a cooking pot, put the mushrooms, add salt, cover with a lid and cook the mushrooms at a low boil for 45-50 minutes. Then they are fried without a lid until the released juice evaporates and the oil becomes transparent. Hot mushrooms are transferred to small (for single use) sterilized jars. Melted butter is poured on top, which should cover the mushrooms with a layer above at least 1 cm. The jars are immediately hermetically sealed and cooled. Under the influence of light, fats are broken down, therefore, if possible, use dark jars and store mushrooms in a dark, dry and cool place. Of course, instead of butter, you can use melted lard, vegetable fat, vegetable oil, etc., but butter gives mushrooms a special taste.

Salting of boiled black mushrooms.

Clean the mushrooms from debris, rinse, boil in lightly salted water for 20-30 minutes, drain the broth. Rinse the mushrooms in cold water, put in a colander, let the water drain. Then put in a bowl, add salt and cover with a wooden circle with oppression. As a seasoning, you can use garlic, onion, horseradish, tarragon or dill. Mushrooms salted in this way can be eaten after 6-8 days.

 Ingredients:

• 1 kg boiled black mushrooms
• 2 Art. spoons of salt.

In salted black mushrooms, the caps become purple or cherry-reddish. Serve on a small plate cut into large pieces of hats, poured over with sunflower or linseed oil.

Mushrooms sprinkled with salt.

• 10 kg peeled hard mushrooms
• 150–200 g of salt

Peeled mushrooms cut into thin plates, spread out on wire racks and leave to dry slightly. Then mix them with salt so that they are well salted (dangerous bacteria that cause severe poisoning can multiply in poorly salted places), but do not break. Fill dry, clean jars with mushrooms so that there are no air bubbles between them, cover with a thin layer of salt. Close the jars with lids or parchment, which should be wetted on top.