Simple recipes butter for the winter in jars

Oil recipes in jars for the winter are distinguished by their diversity. In summer, you can enjoy fresh mushroom dishes. But experienced housewives know how to stock up on them in order to preserve the unique taste and aroma. For many, this is an excellent option for saturating the body with useful protein, which, by its properties, is absorbed longer and leads to a feeling of satiety. It is worth considering popular options for blanks.

Features of blanks are oiled for the winter

Before you start cooking, you should study some of the features of the collection and processing of butter for pickles for the winter.

Tips from experienced mushroom pickers:

1. It is necessary to harvest only in ecologically clean areas, away from roads and industrial facilities.
2. It is advisable to start cooking mushrooms oiled for the winter on the day of collection in order to prevent spoilage.
3. First of all, soak the entire crop in a sufficient amount of water at room temperature.
4. This species got its name due to the sticky oily film that collects small debris. It must be removed with a knife from each instance, prying from the edge. You can not remove it from small mushrooms, but simply rinse it well from an unpleasant liquid.
5. Cut off or scrape the legs.
6. It is necessary to roll the butterflies for the winter in glass and pre-sterilized jars in a convenient way. Exposure over steam, roasting in the oven or microwave is suitable. Lids must be boiled.

Now you can proceed to the preparatory steps.

How to cook oil for the winter

Processed butternuts must go through a number of procedures before they are further used and rolled into jars.

For dishes from butter for the winter, they must first be boiled. To do this, pour them with acidified and salted water (1 g of citric acid and 1 tablespoon of salt per 1 kg of product). It will take about 20 minutes. Some divide this time to change the composition.

When boiling, a foam will collect on the surface, in which you can find the remains of dirt and debris. Remove it with a slotted spoon. The fruits that have sunk to the bottom indicate readiness. After cooking, put the butternuts in a colander and rinse with plenty of cool water. Leave excess liquid to glass. You can even scatter and let dry a little.

The choice of oil depends on family preferences. If you cook butter for the winter with a creamy product, then the taste will be rich and delicate, but in jars, mushrooms are best stored with a vegetable and only refined product. You can mix them.

As additional ingredients often act:

• onions and carrots;
• spices (bay leaf, peppercorns, cinnamon, ginger and cloves).

In the jar, oilers should not protrude from above. They are completely covered with oil or marinade. It is necessary to strictly observe the proportions of products in order to get an excellent result and extend the shelf life. Every recipe has preservatives: salt, sugar, citric acid or vinegar.

Oil recipes for the winter

The following are recipes for harvesting delicious butter for the winter. They are described in detail so that any hostess, even an inexperienced one, can cope with the first time. You can first try on the simplest option, and then use others to fill the cellar or refrigerator with jars for the whole season. Then there will always be a fragrant snack or an appetizing hot dish on the table.

Pickled butternuts for the winter

The easiest cooking option is oiled for the winter with mustard seeds. It is worth using the classic hot method. It’s nice, after returning from work, to eat pickled mushrooms from a prepared jar with boiled or fried potatoes.

Grocery set:

• butter – 2 kg;
• garlic – 10 cloves;
• bay leaf – 10 pcs .;
• salt – 50 g;
• sugar – 40 g;
• vinegar 9% – 50 ml;
• mustard seeds – 1 tbsp. l.;
• allspice.

The process of preparing mushrooms for the winter:

1. After soaking, peel and boil the butternuts with the addition of vinegar (half the volume) and salt for a quarter of an hour.
2. Drain the mushroom broth.
3. Put a pot with 1 liter of water on the fire. To get a fragrant marinade, pour sugar, mustard seeds, salt and allspice there.
4. After boiling and dissolving bulk products, add garlic cloves and the rest of the vinegar.
5. Put the chopped butternuts and cook for another 10 minutes.
6. Distribute tightly in sterilized glass jars and pour hot brine. In the process, you will need to tap so that there are no voids.

It remains only to roll up the banks, cool. You can taste it after two weeks of storage in a cold place.

Salted butter for the winter

Another simple recipe for cooking butter for the winter. “Dry” technology and a cold method under a nylon lid in a jar are convenient for using mushrooms in everyday dishes.

Necessary ingredients:

• boiled butternuts – 1,5 kg;
• garlic – 3 tooth;
• salt (preferably rock) – 80 g;
• dill umbrellas – 3 pcs.;
• vegetable oil – 150 ml;
• peas of black and allspice pepper.

Cooking method butter for the winter, laid out in jars:

1. Sprinkle a handful of salt and a small amount of spices and spices on the bottom of an enameled pan. Garlic pre-peel and cut.
2. The next layer will be butternuts, which are laid out with hats down.
3. Repeat the process until you run out of mushrooms.
4. Place the weight on the lid.
5. After a day, get the oil and put it in jars.
6. Pour the separated juice without boiling, and vegetable fat on top so that it covers all the mushrooms.

After corking, the product will be completely salted after a couple of weeks in the refrigerator.

Butter caviar for the winter

From large butternuts you can cook wonderful caviar for the winter. A simple recipe will help with this. Such a blank is served as a separate dish or used as a filling.

Composition:

• fresh oil – 500 g;
• sunflower oil – 150 ml;
• onion – 6 pcs .;
• vinegar 6% – 30 ml;
• salt – 500 g;
• fresh greens;
• salt.

The algorithm for harvesting mushrooms in jars for the winter:

1. Sort out the butterflies, cutting off the damaged areas and throwing out the wormy specimens. Rinse well and remove sticky skin.
2. Rinse again after cutting.
3. Boil in a convenient saucepan with enough tap water.
4. After 10 minutes, change the liquid to salty.
5. Cook until the broth is transparent, stir so that the mushrooms do not burn.
6. Transfer to a colander and rinse.
7. Pass the chopped onion until golden brown, cool.
8. As soon as all the water is drained from the mushrooms, twist in a meat grinder or chop with a blender along with roasting.
9. Add vinegar, if necessary, spices and chopped herbs, arrange in clean jars.
10. Sterilize for 50 minutes in a basin of water, on the bottom of which put a cotton napkin.

Roll up immediately and chill.

Fried boletus for the winter

The recipe for twisting oil for the whole winter is given with the addition of bell pepper. If it is missing or there is simply no desire to use it, then remove it from the composition.

Grocery set:

• onion – 1 pcs .;
• butter – 1 kg;
• vegetable oil – 50 ml;
• ground black pepper – ½ tsp;
• fresh dill – ½ bunch;
• Bulgarian pepper – 1 pcs .;
• allspice – 1 pc.;
• citric acid – at the tip of a knife;
• salt.

Repeat all the above steps:

1. Boil the sorted crop of mushrooms in a saucepan with salted water.
2. Drain in a colander to drain excess liquid.
3. Heat a skillet over medium heat and fry the chopped butternut squash for about 20 minutes, stirring all the time.
4. Prepare the vegetables, cut the onion into half rings, and the bell pepper into strips. Add to mushrooms.
5. Pour pepper, citric acid and chopped dill. Salt if necessary.
6. Continue heat treatment for 10 minutes. Cover and chill.
7. Spread over sterilized dishes, leaving no gaps from the air. Pour the rest of the fat from the pan.

Seal tightly and store in the refrigerator.

Stewed butter for the winter

The photo shows butternuts prepared for the winter according to a recipe that is suitable for storing mushrooms in the freezer. They are laid out in portions for ease of use.

A set of products:

• fresh harvest butter;
• vegetable or olive oil.

Detailed recipe description:

1. Remove the skin from the mushrooms, wash.
2. Drain all the water and cut into slices.
3. You will need a thick-walled dish in which to put the prepared mushrooms and bring to a boil without adding water over low heat. During such heat treatment, the butternuts themselves will release their juice.
4. Simmer until all liquid has evaporated.
5. Add fat and fry a little.
6. Cool at room temperature. In this case, glass jars will not work. It is better to decompose into plastic containers.

Determine in the freezer.

Oils more Korean in winter

This is the most delicious recipe for cooking oil. This appetizer just disappears from the table. Therefore, it is better to stock up on a large number of cans with such a preparation for the winter, so as not to regret later.

Composition:

• carrots – 300 g;
• boletus, pre-boiled – 1,7 kg;
• garlic – 1 head;
• onion – 500 g;
• vegetable oil – 150 ml;
• sugar and salt – 4 tbsp. l.;
• chili pepper – 1 pod;
• seasoning for Korean snacks – 1 pack;
• vinegar – 100 ml.

Detailed description:

1. Peel the onion, chop in half rings and sauté in a frying pan. You will need to heat the entire amount of fat indicated in the composition.
2. Cut the boiled butternuts into strips, and grate the prepared carrots, using a special side for Korean snacks.
3. Mix all the products, adding the rest of the ingredients along with the garlic, passed through the press.
4. Distribute the composition tightly in 0,5 l jars.
5. Set them on the lined bottom of the enameled basin. Pour in water and sterilize after boiling for a quarter of an hour.

Take out and roll up immediately. Store in a cold place.

Butter in their own juice for the winter

This is the best recipe for cooking butternuts for lunch or, by adding vinegar, to be stored as a snack for the winter.

Ingredients:

• butter – 1 kg;
• vegetable oil – 4 tbsp. l .;
• wine white vinegar – 4 tbsp. l.;
• bay leaf – 4 pcs .;
• allspice – 14 pc.;
• sugar – 1 tsp;
• salt, garlic and herbs to taste.

Step-by-step cooking:

1. After a short soaking, peel the butternuts, cut and rinse again.
2. Transfer to a suitable heavy-bottomed bowl. Cover and simmer in its own juice for about 20 minutes.
3. Pour vinegar and vegetable oil, pour sugar and salt, add spices and herbs.
4. Continue cooking, occasionally removing the lid to stir, 10 minutes in total.
5. Arrange in glass jars, which are pre-washed with soda solution and sterilized.
6. Fill the surface with the rest of the marinade.

It remains only to tightly close the dishes, cool under the covers upside down and put them on the bottom shelf of the refrigerator for storage.

Butter with vegetables for the winter

Such a twist of butter is able to conquer all the guests, if put on the festive table. Also, such an appetizer can be warmed up and consumed as a side dish for meat or as a completely independent dish.

Grocery set:

• butter – 0,5 kg;
• small patissons – 0,5 kg;
• small zucchini – 0,5 kg;
• ripe tomatoes – 0,5 kg;
• tomato paste or ketchup – 150 g;
• flour – 3 Art. l .;
• oil (refined);
• spices and salt.

Description of all the steps to prepare a delicious snack for the winter:

1. Wash vegetables. Peel the zucchini, remove the seed part and cut into large semicircles. The patissons are simply divided in half. Roll each piece in flour and fry on both sides in a preheated pan.
2. Pour boiling water over tomatoes and remove all skins. Fry to a thick consistency, pre-grind. Add salt at the end.
3. Remove the sticky skin from the caps and rinse thoroughly. Give any shape to large specimens, and do not touch small ones. Fry in a thick-walled pan, stir all the time until half cooked.
4. Combine the prepared ingredients in a large container, add your favorite spices (you can use hot seasonings) and ketchup.
5. Divide into clean glass containers.
6. Sterilize in a basin filled with water for 1 hour and 40 minutes. Close jars and refrigerate.

Repeat the sterilization process after two days, reducing the time interval to 40 minutes. This will give confidence that the harvest will stand until next summer, when it will be possible to harvest a new crop of mushrooms.

How to close butterflies for the winter in jars

There are several ways to spin butter snacks for the winter. But the first thing to remember is the tight packing of products in jars. When the process of pouring the marinade begins, make sure that as few air bubbles as possible remain inside. To do this, it is enough to tap on the walls.

To increase the shelf life, it is better to sterilize all jars. How to do this and which lids can be used is described below.

Spin options:

1. Some housewives believe that it is not worth sealing jars tightly and close them with a regular plastic lid or wrap the neck with a piece of parchment paper.
2. The most popular way is to twist the jar with a tin lid. For a tight fit, use a manual seaming machine. But you will first need to sterilize the container with the finished contents. It is lowered to the bottom of a deep basin with hot water, at the bottom of which there is always a rag or a wooden lattice stand. Covers are placed on top until the end of the process. Next, the banks are pulled out and only then twisted.
3. Glass lids with a rubber ring have appeared in stores, which are more suitable for canning oil. They are pressed tightly with a spring or clip to the bank. Put in hot water for sterilization. The lid may lift slightly, displacing excess steam and unnecessary air. After cooling, it will fall into place, you can remove the clamps.

Sometimes oak barrels are used for salting. But they are only suitable for the private sector with a good cool cellar. You can learn more about this buttercream recipe from the video.

Terms and conditions of storage of blanks from butter

If an expiration date is indicated on a product purchased in a store, then it is more difficult with home-made preparations.

In the refrigerator at a temperature below -10 degrees, a jar of oils, closed with a simple lid or wrapped in baking paper, will last up to 9 months. The main condition will be the correct execution of all actions, the use of good products and the protection of mushrooms from oxygen ingress with boiled oil poured from above.

Tightly sealed jars with tin lids can be stored for up to 1 year. Further, the metal will begin to oxidize and cause damage to the workpiece. The glass cover will ensure safety up to 2 years. The conditions for these species will not be so tough. The container can be put on the balcony, lowered into the cellar, but observe a low temperature regime.

A swollen lid will indicate the development of a microbe – botulinum. You should refuse to accept such a blank – it is deadly. But the appearance of a small film on the surface can be corrected by washing the oil and repeating the canning process.

Be sure to mark the date of manufacture on the banks.

Conclusion

Oil recipes in jars for the winter enable housewives to prepare wonderful mushrooms. Moreover, a variety of options will provide the table not only with snack dishes, but will also provide an opportunity to feed the family with a delicious lunch or dinner, and the ingredients will saturate the body with useful substances.