MUSHROOMS IN NATURAL FILLING
After processing, the mushrooms are placed in a saucepan in which there is salty and slightly acidified water (about 20 g of salt and 5 g of citric acid are added to each liter of water). Then the cooking of mushrooms begins.
During cooking, they should decrease in volume. A slotted spoon is used to remove the foam formed during cooking. Mushrooms must be cooked until they sink to the bottom of the pan.
After that, the mushrooms are distributed over prepared jars, and filled with the liquid in which they were boiled. However, it must first be filtered. The jar should be filled almost completely – at a level of 1,5 cm from the top of the neck. After filling, the jars are covered with lids and placed in a pot of water, the temperature of which is about 50 degrees Celsius. Then the water is put on fire, brought to a low boil, and the jars are sterilized after this for about an hour and a half. Immediately after this time, the mushrooms are sealed, and after checking the quality of the closures, they are cooled.