Oil preservation: homemade recipes

When the topic comes to edible representatives of the “mushroom kingdom”, here fruiting bodies with a brown cap and an oily film can immediately be noted. Of course, we are talking about butterflies, who like to grow as whole families in coniferous forests. Therefore, after good heavy rains, you can collect several baskets with these beautiful mushrooms.

However, butterflies are loved not only for their high yields. They are also preferred for versatility and taste. They lend themselves perfectly to any processing process: frying, stewing, pickling, drying, salting and even freezing.

Canned boletus is an appetizer, without which not a single feast of a “quiet hunt” lover can do. After all, what could be better than getting a beautiful mushroom out of a jar and enjoying it? To learn how to preserve oil at home, you first need to familiarize yourself with a few general rules.

How much oil should be boiled for preservation for the winter?

Like all other processes, conservation oil for the winter includes a preparatory stage – cleaning and boiling. It is important to start processing in the first 10-12 hours after collection, since these mushrooms have a short shelf life.

The oil should be cleaned dry, after spreading it on a newspaper or baking sheet to dry it slightly. In this case, it will be much easier to remove the skin from the hats and remove adhering debris. In no case do not soak the fruiting bodies in water, otherwise they will become saturated with liquid and become very slippery, which will turn the cleaning process into a real test.

Peeled mushrooms must be poured with cold water and put on fire. How to determine how much butter should be cooked for preservation? Everything is very simple here: you need to bring them to a boil and cook for 20-25 minutes, adding 1-2 tbsp. l. salt and 3-4 tbsp. l. table vinegar. Remove the mushrooms from the bowl and rinse with cold water. Before pickling, it is better to cut large specimens into several parts, and leave their young “brothers” whole.

So, the preparatory stage is over and now you can get acquainted with simple but tasty recipes for canned oil for the winter.

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Preservation of mushrooms oil for the winter: a simple recipe

Traditionally, the preservation of buttered mushrooms involves the use of a marinade. We suggest you familiarize yourself with the simplest recipe for this workpiece.

• Butter (boiled) – 5 kg;
• Water – 1 l;
• Salt and sugar – 3 tbsp. l.;
• Black peppercorns – 13-15 pcs.;
• Sprigs of cloves – 2 pcs.;
• Bay leaf – 8 pcs.;
• garlic cloves – 3-4 pcs.;
• Dry dill umbrellas – 4 pcs.;
• Vinegar.

Important: canned butter mushrooms also require mandatory sterilization of cans!

Put water on fire and bring to a boil.

Combine all ingredients (except vinegar) and boil the marinade for 10 minutes.

Meanwhile, boiled mushrooms should be decomposed into prepared jars.

Remove the finished marinade from the stove and spread over the oil, let cool slightly.

Pour 1 tbsp into each jar. l. vinegar and close with capron lids.

Butterflies canned for the winter feel good in a cool place – a basement or a refrigerator.

The recipe for canned mushrooms is oiled for the winter

This recipe for cooking canned oil for the winter can also be considered one of the simplest. The minimum set of products will provide your guests with a delicious snack.

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• Butter mushrooms – 1 kg;
• Purified water – 1 l;
• Bow – 1 medium head;
• Carrots – 1 pc.;
• Sugar, salt – 1 tsp each;
• Bay leaf – 5-7 pcs.;
• Carnation – 1-2 branches;
• Black pepper (peas) – 10-12 pcs.;
• Citric acid – at the tip of a knife;
• Vinegar 9% – 3 tbsp l.

How to preserve butter mushrooms with this simple recipe?

If the oil is not boiled, then it is necessary to do this in the manner indicated above.

Prepare the marinade: put a container of water on a strong fire and bring to a boil.

In the meantime, cut the carrots with onions into strips and put them in a saucepan.

When the marinade with vegetables boils for 5 minutes, add the rest of the ingredients on the list, including butter. Stir everything thoroughly and after a few minutes turn off the fire.

The contents of the pan are laid out in sterilized jars, rolled up, wrapped in a blanket and left to cool for 10-12 hours.

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How to preserve butter mushrooms: a spicy recipe

The following recipe for canned butter mushrooms will bring a savory variety to the dishes on your table. This blank can also be safely used as one of the main components for salads with chicken and vegetables.

• Boiled butternuts – 2 kg;
• Purified water – 0,4 l;
• Wine vinegar – 0,4 l;
• Onion – 1 medium head;
• Salt – 4 tsp;
• Black pepper – 13-17 peas;
• Lemon peel – 3-4 tsp;
• Ginger root (grated) – 3 tsp with top;
• Sugar – 2 tsp.

Despite such seemingly complex ingredients, the preparation of canned butter according to the recipe below will not be difficult.

Put water mixed with vinegar on the stove and bring to a boil.

Finely chop the onion, and then put it into the liquid along with the oils and the rest of the ingredients. Mix well, reduce the heat to a minimum intensity and boil for 15 minutes.

After the marinade with mushrooms, evenly distribute among the jars and close with metal lids.

How to quickly preserve butter mushrooms at home

An economical option showing how to quickly preserve butter mushrooms at home. They will look great on your table on any day: festive and everyday.

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• Butter mushrooms (boiled) – 3 kg;
• Large carrots – 4 pcs.;
• Onions – 0,8 kg;
• Heads of garlic – 2 pcs.;
• Vinegar 9% – 200 ml;
• Vegetable oil – 300 ml;
• Hot pepper (chili) – 3 pcs.;
• Seasoning for vegetables in Korean – 2 packs;
• Sugar – 250 g;
• Salt – 125

The first step is to clean and cut vegetables. Chop the onion in half rings, grate the carrots on a Korean grater, pass the garlic through a crush, and chop the hot pepper as finely as possible.

Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.

Combine all the ingredients in one deep bowl, mix well and let it brew for 20-30 minutes.

In the meantime, you can sterilize the jars and lids.

Arrange the finished mass in jars, cover with lids on top, and boil with spicy contents in water over low heat for 25 minutes.

After the workpiece has cooled completely, it must be transferred to the basement or put in the refrigerator.

An easy recipe for conservation butter for the winter

An original, and at the same time, easy preservation recipe is oiled for the winter in oil or lard. It turns out an almost ready second dish, for the preparation of which acetic acid is not needed.

• Boiled buttermilk;
• Salt;
• Ground black pepper;
• Vegetable oil.

Instead of regular sunflower oil, you can use butter or olive oil. An excellent alternative would also be animal fat, namely melted lard.

So, put the boiled mushrooms in a deep frying pan and pour oil so that the fruiting bodies literally float in it. Cover with a lid and cook until cooked through for about half an hour.

10 minutes before the end of the process, open the lid and let the unnecessary liquid evaporate.

At the end, season the mass with salt and pepper to taste, remove from the stove.

Separately, put the mushrooms in sterilized jars, and then evenly distribute the marinade from the pan between them.

The oil layer should be about 1 cm, otherwise it will be necessary to boil some more of it to add to the desired mark.

Allow to cool and close tightly with capron lids.

This recipe for preserving butter mushrooms is also considered very practical. This convenient preparation can be immediately fried with potatoes or served with some other side dish.

Canned mushrooms are oiled at home with mustard

After completing the preparatory stage (cleaning and boiling), you can safely proceed to the conservation of oiled mushrooms at home. We suggest using a pickling recipe with the addition of mustard. This recipe is sure to please you and your family.

• Prepared butternuts – 4-5 kg;
• Dry inflorescences of dill – 8 pcs.;
• Black peppercorns – 13-16 pcs.;
• Allspice peas – 5-8 pcs.;
• Bay leaf – 10 pc.;
• Carnation – 3 branches;
• Mustard seeds – 1 tsp without a slide;
• Sugar – 2 tsp;
• Salt – 4 tsp.
• Vinegar 9% – 100 ml;
• Water.

Put the butternuts in a saucepan and cover them completely with water. We are waiting for the boil, but do not forget to periodically remove the resulting foam.

Boil the mass for 30 minutes and add all the spices indicated in the list of ingredients. If necessary, add more salt and sugar.

After all the components have already been connected, boil for another 15 minutes.

While still hot, we roll the pickled mushrooms into jars, wrap them in a blanket and leave for 12-14 hours.

Such a recipe for canned butter is a success with residents of apartment buildings, since such a blank can be safely put in the pantry for storage.

Recipe for canned butter with honey

A wonderful appetizer, in which there are sweetish honey notes, will amaze any lover of mushroom preparations with its piquancy. In addition, the lack of complexity makes the recipe in demand among novice housewives.

• Purified water;
• Boiled butternuts – 1,5 kg;
• Honey (any) – 1 tsp with a slide;
• 9% vinegar – 130 ml;
• Salt – 2 tsp;
• Black pepper – 8-10 peas;
• Lavrushka – 3-4 leaves;
• Carnation – 1 branch.

Put the butterflies in an enamel bowl and cover with water 1 cm above the level of the fruiting bodies. Put the container on medium heat and boil a little – about 10 minutes.

Then add all the other products from the list to the mushrooms and stir until the honey and salt are completely dissolved. Continue to cook butter in the marinade for about 40-45 minutes, after reducing the heat to a minimum.

In the meantime, it is worth preparing glass jars along with lids by sterilizing them for 5-7 minutes.

Arrange the preservation in jars, roll up, turn the lids down and wrap with a blanket, leaving it in this position until it cools completely.

Thanks to this recipe, you will get a very tasty preservation of oil at home. Be sure to try it and see for yourself!

Recipe for marinated butternuts, canned for the winter

A win-win recipe for pickled butternuts, canned for the winter, will become one of the main ones for your family. The fact is that you can take the first sample from this workpiece the very next day. Everything is simple to the point of banality – today we marinate, and tomorrow ready-made mushrooms flaunt on your table in front of the guests.

• Boiled mushrooms (butter) – 4 kg;
• Water – 0,8 l;
• Sugar, salt – 5 tsp each;
• Carnation – 1 pcs.;
• Bay leaf – 5 pcs.;
• Vinegar – 3 tsp

How to preserve oil for the winter according to the above list of products? There is no need to invent anything, because everything is done very easily and simply.

So, put a bowl of water on the fire and wait for it to boil.

When you see that this process is in full swing, then it’s time to throw in all the ingredients except mushrooms. Mix well and leave the marinade to cook for about 7 minutes.

In the meantime, quickly spread the butternuts into jars and pour over the hot brine.

Close jars tightly, turn upside down and leave to “rest”.

The next day, take a ready-made snack that can be served at the table with fresh herbs and onions cut into half rings.

Marinated oil with cinnamon

An exquisite recipe for preserving mushrooms oiled for the winter will bring an original flavor variety to the festive table. This component creates a richer flavor than traditional pickling.

• Butter – 2,5 kg;
• Cinnamon – at the tip of tsp;
• Sugar – 3 Art. l .;
• Salt – 2 tbsp l .;
• Allspice (peas) – 7 pcs.;
• Apple cider vinegar – 1 incomplete glass;
• Bay leaf – 3 pc .;
• Water (boiling water) – 1 l.

In boiling water, combine together sugar, salt, pepper, bay leaf and cinnamon.

Boil the marinade for 5-7 minutes and strain with a colander.

Put the strained brine back on the fire, pour in the vinegar and boil for 2-3 minutes.

Fill jars with spread mushrooms with marinade, screw tightly with iron or plastic lids and let cool.

Store the workpiece in a cool place – a basement or refrigerator.

Preservation Recipe Buttered with Vegetables in Tomato Sauce

Wild mushroom blanks can be made in a variety of ways. We invite you to familiarize yourself with an unusual, but insanely delicious recipe for preserving butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, or you can make it yourself based on tomato paste, fresh tomatoes and various spices.

To learn how to preserve oil according to the proposed recipe, you must first prepare all the ingredients.

• Peeled oil – 1,5 kg;
• Zucchini – 1 kg;
• Bulgarian pepper – 0,6 kg;
• Carrots – 0,5 kg;
• Onions – 0,5 kg;
• Tomato sauce (you can tomato paste) – 300 g;
• Vegetable oil;
• Salt, sugar, spices – to taste

I must say that forest mushrooms are very well combined with vegetables, especially if they are fried beforehand.

Peeled butternuts cut into large pieces, pour water and boil for 20-25 minutes with the addition of salt.

Meanwhile, peel, wash and chop all vegetables. Zucchini must be cut into 1×1 cm cubes, carrots should also be chopped into cubes, but a little smaller. Onion and pepper should be cut into thin half rings.

Fry all the vegetables in turn in a pan with vegetable oil until half cooked.

Last, lightly fry the butternut squash and pour into a common pan along with the rest of the vegetables.

Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer over low heat for 10-15 minutes.

Spread the mass into jars and sterilize for 1 hour 30 minutes.

Close the jars with nylon lids and leave for 2 days, then re-sterilize for 35-45 minutes. This is very important, because in this case, the preservation of butter with vegetables will last until the next mushroom season.

Before serving a snack on the table, it is advised to warm it up and sprinkle with fresh herbs.

As you can see, it is not only easy, but also pleasant to preserve oil, because the blanks turn out to be amazing in taste. Mushrooms are sure to be a success during a large feast or a quiet family dinner. I must say that any housewife will cope with the above recipes for conservation with oil.