Contents
The recipes for canning milk mushrooms at home offered further on the page will allow you to make the most of forest gifts for preparing delicious snacks. These raw material processing methods guarantee complete safety and no risk of poisoning.
Since the preservation of mushrooms for the winter has been practiced in our country since ancient times, there is a proven technology that allows you to get a tasty and nutritious product. Consider all the available ways of preserving milk mushrooms, which allow you to make the right choice for every modern housewife. For the most part, recipes for preserving milk mushrooms for the winter are in jars, since they are the best containers for storing this product at home. They can be put in the refrigerator or lowered into the cellar.
[ »wp-content/plugins/include-me/ya1-h2.php»]
Recipes for cooking mushrooms canned in jars for the winter
Canned milk mushrooms are a harvesting method in which mushrooms are sterilized and stored in hermetically sealed jars. For canned milk mushrooms, glass containers with a volume of 0,25 to 3 liters are used, which are rolled up with tin or closed with other tight-fitting lids. You can preserve pickled, fried and even salted mushrooms, having previously prepared them, as described below in the recipes for canned mushrooms, then the prepared mushrooms are laid out in cleanly washed jars. First, you need to pour hot filling into the jar, about a fifth of the total volume of products in the jar, then fill the jar with mushrooms and spices with which they were cooked.
All recipes for preparing canned milk mushrooms for the winter imply such a processing method as sterilization, for which you need a tank or a large saucepan.
A stand is placed there so that the bottom of the jar does not come into contact with the bottom of the pan, and so much water is poured so that it covers the jar no lower than 1,5–2 cm from the neck. Before sterilization, water must be heated to a temperature of 60-70 ° C.
[ »wp-content/plugins/include-me/goog-left.php»]Jar lids should be boiled for 10-15 minutes along with rubber seals. The filled jar must be immediately covered (not tightly closed) with a lid taken out of boiling water, then placed in a sterilization tank and boiled over low heat.
The jar should not touch the walls of the tank, otherwise it may crack. Sterilization time depends on the size of the dishes used. Banks with a capacity of up to 0,5 liters are heated for 12-15 minutes, up to 1 liter – 20 minutes, up to 3 liters – 30 minutes. After sterilization, the jar is removed from the water (there are special tongs for this), without moving or lifting the lids, then the lid is rolled up or tightly closed.
The storage of mushrooms depends on how carefully the sterilization is carried out. Well-sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperatures reduces the taste of the product.
How to properly preserve porcini mushrooms in jars for the winter
Before preserving milk mushrooms for the winter in jars, you need to choose a suitable product layout, for example, this:
- fresh dense mushrooms
- lemon acid
- salt
Before canning milk mushrooms, rinse the cleaned raw materials, cut the large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and arrange well dried in jars to a height of 1,5 cm below the edge. Pour in brine (per 1 liter of water 1 tablespoon of salt without top), close with lids and sterilize at a temperature of 100 ° C – 90-95 minutes. Refrigerate the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 °C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 °C).
Before canning white mushrooms, you need to boil them.
To do this, add to 1 liter of water:
- Salts – 20 g
- Citric acid – 5 g
Clean and rinse freshly picked mushrooms. Before preserving milk mushrooms for the winter, they must be cut into several pieces and boiled 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. After sterilization, immediately roll up the jars, turn upside down and cool under the covers. Store in a dark and cold place.
We also offer to learn how to properly preserve milk mushrooms with vegetables and fragrant herbs.
Components per liter jar:
- Milk mushrooms – 500 g
- Carrots – 300 g
- Onions – 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
- Sugars – 10 g
[ »]
Hot canning of white and black mushrooms for the winter
Canning milk mushrooms in a hot way guarantees the absence of infections and toxins that can cause indigestion in humans.
To preserve white milk mushrooms for the winter per liter jar you need:
- Bay leaf – 2 pc.
- Allspice – 4-5 peas
- Vinegar essence 80% – 1 teaspoon
- Salts – to taste
[“wp-content/plugins/include-me/goog-left.php”]Remove the pickled mushrooms from the marinade, put on a sieve and let the liquid drain. Then put the mushrooms tightly in sterile jars, after putting spices and salt on the bottom of the jars. Pour boiled water over the mushrooms, cover with sterile lids and sterilize half-liter jars in boiling water for 35 minutes, liter jars for 45 minutes. After the sterilization time has elapsed, remove the jars from the water, add a teaspoon of vinegar essence to each and immediately roll up. Turn the rolled jars upside down and keep under a blanket until they are completely cooled. Store in a dark, cool place.
You can also try to master the canning of black mushrooms for the winter according to a recipe in which it is more convenient to use jars with glass lids and clips, since canned food is double sterilized.
Components:
- Peeled milk mushrooms – 1 kg
- Sunflower oil – 1,5 cups
- Onions – 150 g
- Bay leaf – 4-5 pcs.
- Allspice – 7-8 peas
- Vinegar – 1 tablespoon per jar
- Salt – to taste
- 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.
Canned black mushrooms with added fat
Sometimes we preserve black mushrooms with the addition of fat in order to significantly increase the shelf life of preservation.
Ingredients:
- 1 kg weight
- 200 g fat
- salt to taste.
Cooking method.
Rinse the mushrooms, peel, cut into slices, transfer to a pan with fat, sprinkling with salt. Simmer until done. Transfer to jars, sterilize, seal tightly.
Sterilized mushrooms natural.
Ingredients:
- 5 kg weight
- 20 g wine vinegar
- 10 g salt.
Cooking method.
Rinse mushrooms, peel, blanch in salted water for 3-4 minutes. Cool, transfer to jars. Add salt and vinegar to 1 liter of boiling water, pour mushrooms with brine (600 ml of brine for 400 g of mushrooms). Sterilize, seal tightly, hold for 2 days, sterilize again.
Canned milk mushrooms in tomato juice.
Ingredients:
- 1 kg weight
- 700 g of tomato puree
- 80 ml of vegetable oil
- 300 g sugar
- bay leaf and vinegar to taste
- 15 g salt.
Cooking method.
Rinse the mushrooms, chop, simmer over low heat until the juice is released, with the addition of bay leaf and vegetable oil. Mix tomato puree with salt and sugar, add to mushrooms, heat, but do not boil. Transfer mixture to jars. Sterilize and seal tightly.
Mushrooms salted with spices.
Ingredients:
- 1 kg weight
- 5 laurel leaves
- 3 garlic cloves
- 15 g dill seeds
- 5-6 peas of black pepper
- 60 g salt.
Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (1 g of salt and 20/1 teaspoon of citric acid per 2 liter of water). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay mushrooms on top in layers, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.
Salted milk mushrooms (hot way).
Composition:
- 1 kg weight
- black currant and horseradish leaves
For brine:
- 1 liters of water
- 30 g of salt
- 8-10 peas of black pepper
- 2 bay leaves
Wash mushrooms thoroughly. Dip in boiling water (60 g of salt per 1 liter of water), cook for 15–20 minutes after boiling. Drain the water, put the mushrooms in a colander, let the liquid drain. Boil water for brine, add spices and salt. Put the mushrooms in the brine, cook for 5-10 minutes. Then put the mushrooms together with the brine into a container for salting, cover with currant and horseradish leaves. Set a light oppression on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then rearrange in a cold place for 30-40 days.
Milk mushrooms of hot salting in Oryol style.
- 1 kg weight
- 2 st. tablespoons of salt
- 5 peas allspice
- 7 peas black pepper
- red ground pepper
- 20 g dill
- 2-3 blackcurrant leaves
Before salting, soak the milk mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.
Hot pickled mushrooms.
- 1 kg boiled mushrooms
- 2 st. tablespoons of salt
- 4 bay leaves
- 5 peas allspice
- 3 Carnations
- 5 g dill
- 2 blackcurrant leaves
Rinse boiled mushrooms with cold water and boil with spices. Drain in a colander and refrigerate. Then put in a container in layers, sprinkling with salt and shifting with blackcurrant leaves, dill stalks.
Canning fried mushrooms.
Peel fresh milk mushrooms, rinse, let the water drain and cut into bars or slices. In an enamel pan, heat the oil, put the mushrooms there, salt and cook in its own juice, covered with a lid at a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms should be hot decomposed into small jars, sterilized in advance in boiling water for 15 minutes (the lids should also be sterilized), and pour at least 1 cm of melted butter on top. If the mushrooms are to be stored at room temperature, the jars should be sterilized for 1 hours and seal tightly. If they are stored in a cold room, it is enough to simply clog the jars. In any case, they must be stored in the dark, because fats break down and become rancid in the light.
Canning milk mushrooms in their own juice.
Peel, wash, chop and place the milk mushroom in an enamel pan, on the bottom of which a little water is poured. Salt them and heat with stirring until the juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour over the mushroom juice remaining from cooking, so that they are completely covered with liquid. If there is not enough juice or it has boiled away, you can add a little boiled water during cooking. Sterilize jars, roll up and store.