Marinated mushrooms, especially in winter on New Year's Eve or some other winter holidays, are the most favorite and sought-after snack among many Russians, and not only others. These aromatic, moderately salty and sour gifts of nature are simply an adored appetizer on the holiday table.
Here's how to cook it delicious mushrooms Not all housewives know marinated food for the winter. And perhaps there is a certain indecision, “it will work or it won’t.” But, as in all endeavors, the main thing here is to start. We’ll talk about this today, especially since the time has come to stock up on mushrooms for the season.
First, a few words about how to properly sterilize jars for seaming mushrooms, what kind of lids to use, and how to store your seams.
How to properly sterilize jars and what lids to use
It is best, in my opinion, to sterilize containers for seaming using the proven “grandmother’s” method, that is, over a pan of boiling water. To do this, we check all containers for cracks and chips; if there are none, we clean the jars with soda and rinse them under running warm water.
Pour water into the pan, bring it to a boil, throw the lids inside, they should also boil, place a colander on top instead of a lid, and place your own jars on top of it, one at a time or, if you add two at a time. In this case, we place the container with the neck down.
Liter and two liter jars keep it over steam for at least 10 minutes, preferably 12-13. We sterilize half-liter containers and containers with a volume of up to a liter for 7-10 minutes. To sterilize a three-liter container in this case it will take 20-25 minutes.
If you are too lazy to bother with boiling water, sterilization can be done in the oven or microwave. To do this, we also wash all the prepared containers, wipe them, fill them two centimeters from the bottom with water, put them in the microwave, set the microwave mode to 800 W. sterilize for 5 minutes. The lids will need to be boiled separately.
Sterilization in the oven. We place containers with their necks down on the grill and place the lids at a temperature of 100 to 120 degrees (no more), sterilize for the same time as over steam for each volume of container, and then leave in the oven for another 5-7 minutes, while turning off the stove .
Pickled mushrooms will be stored for a long time in jars sterilized by any of these methods.
Pickled boletus mushrooms - recipe for 1 liter with cinnamon and garlic
If we talk about a delicacy recipe, then the pickled boletus mushrooms that you prepare for the winter are definitely one of the ways to please yourself, your family and friends.
— Boletus mushrooms in quantity for the prepared volume (it is best to choose small, beautiful mushrooms, these look very impressive and appetizing in a jar and on the table).
For the marinade you will need:
- 600 ml. water;
- 7-8 peppercorns;
- ten milliliters 70% vinegar essence;
- Two bay leaves;
- 4 buds of dried cloves;
- A small piece of cinnamon stick, about 5 mm;
- 2 cloves of garlic;
- In equal parts 30 grams. salt and sugar;
- One onion.
How we will make preparations from boletus mushrooms
Peel the boletus mushrooms, cut off all spoiled areas, wash thoroughly, place in a saucepan, pour in some water to cover them completely, add the onion cut into 2 parts, add a little salt and boil until tender. In this case, foam will form on the surface and will need to be removed.
Drain the boletus mushrooms in a colander, remove and discard the onion, rinse and set aside for now.
Cook the marinade by placing all the listed ingredients in water, except garlic and vinegar.
As soon as your composition boils and the salt and sugar are completely dissolved, throw your boletus mushrooms into boiling water and boil for exactly 10 minutes.
Add peeled whole garlic cloves and cook for another 3 minutes.
Pour in the essence, wait another 5 minutes, then turn off the heat, spoon the mushrooms into a sterile jar, tamp down a little, pour in your spicy mixture, roll up, wrap the containers and let them cool completely. All is ready!
Pickled boletus mushrooms - strong caps and legs, will crunch pleasantly in your mouth and, oddly enough, even children love them. Well, adults won’t be able to be pulled away from the jar at all.
List of things needed for cooking:
- Boletus for two, 500 ml each. containers.
- Garlic – 4 cloves.
- Dill umbrella - two.
For salting:
- 500 ml. water.
- A heaping tablespoon of sugar.
- 10 black peppercorns.
- 4 bay leaves.
- 8 dried cloves.
- A tablespoon without a slide of salt.
- Half a glass of vinegar (take table vinegar 9%, pour into last resort together with the boletus themselves).
Step-by-step process for preparing pickled boletus
1. Select beautiful mushrooms, wash them, cut large ones into pieces. Wormy and slimy boletuses (which have been left for some time without treatment) should not be taken; they should be thrown away.
2. Boil the food in slightly salted water until fully cooked. This will take about half an hour. Be sure to remove any foam that forms during cooking.
3. Rinse the finished boletuses under cold running water and let them dry a little.
4. Pour the water prepared according to the recipe into the pan, add all the ingredients according to the list.
5. Bring your mixture to a boil, boil for 3 minutes, add your boletus, pour in vinegar, boil for twenty minutes.
6. Cool the resulting mixture and place it in the refrigerator overnight.
7. In the morning, boil the pickled boletuses for about 5 minutes and place them in jars, into which you place an umbrella of dill in advance and do not forget to add a couple or three cloves of garlic.
8. Cover with lids, seal, turn upside down, cover with a blanket, and let them sit like that for a day. Next, go quietly and await your fate in a dark, cool place.
Marinate boletus - canned porcini mushrooms
Boletus is considered the most noble mushroom(of course it is also called “white”). And if you hunted well and collected a large number of these mushrooms. Don’t be lazy and be sure to turn them into pickled boletus. I give you the recipe.
You will need to prepare:
- Fresh boletus - kilogram.
- Peppercorns – 6 pcs.
- Onions – 3 pcs.
- Lavrusha - three things
- Liter of water.
- Salt – two and a half or just take heaping spoons.
- Sugar – 1.5 tablespoons.
- Ordinary table vinegar without flavorings (9%) – 150 ml.
- Citric acid – a pinch.
The process of preparing pickled boletus mushrooms
Wash all the boletus, check for worms, cut into convenient pieces, boil until fully cooked (30-35 minutes), drain in a colander.
Cut the onions into half rings or rings.
Place the mushrooms and chopped onions in the prepared container.
Make the filling by boiling for five minutes in the specified amount of a prepared solution of water, salt, sugar, lemon, bay leaf, pepper and vinegar.
Pour the hot mixture over the mushrooms, distribute the laurel and pepper into the jars, seal, wait until the products have cooled (during the cooling process, the seals should be wrapped in a warm blanket), put them in the refrigerator for storage.
Pickled chanterelle mushrooms in jars
Probably the most beautiful and healthy mushrooms. They are one of the first to appear and delight us in the forest with their reckless, red color. And pickled chanterelles are beautiful and tasty addition for any meal.
Products for cooking:
- Chanterelles.
- If desired, you can omit the onion from the recipe (if you use it, cut it into convenient pieces and add it to the jars along with the chanterelles).
To prepare the brine:
- A liter of clean water.
- 200 ml. nine percent table vinegar.
- 1.5 tablespoons table salt (a little more is possible, adjust to your own taste).
- The same amount as the previous ingredient, sugar.
- Spices: allspice and black pepper, five peas each, two laurel leaves, three cloves.
How to pickle chanterelles for the winter at home
Clear the fruits of the forest from debris and leaves, cut large mushrooms, cut off the edges of the stems from small ones, soak in cold water for 2 hours, then rinse and strain all the liquid.
Bring a large saucepan of running water to a boil, add forest delicacies, add two tablespoons of salt, cook over low heat for 20 minutes, skim off the foam during cooking. As soon as the chanterelles sink to the bottom, they are ready.
Drain the water from the cooked products and place the chanterelles in a container.
Mix all the ingredients for filling the mushrooms and simmer for seven minutes.
Pour the resulting mixture over the chanterelles, distribute into containers and the spices remaining in the pan, roll up, wrap the jars and leave to cool until the morning.
These pickled mushrooms will brightly decorate your festive table.
Oddly enough, many novice mushroom pickers neglect collecting these mushrooms. Well, in vain! If you marinate the saffron milk caps, it will definitely be a noble and stately appetizer on your table.
Product composition:
- Forest saffron milk caps - kilo.
- Clean water - liter.
- Salt - two spoons. table.
- Granulated sugar - three spoons. dining rooms
- Apple cider vinegar – 10 tablespoons.
- Lemon – 2 gr.
- Laurel - two leaves.
- Cloves (buds) – 4 pcs.
- Allspice – 6 pcs.
- Any greens of your choice (dill and parsley are great).
- Sunflower oil - a spoon for each liter of preparation.
Recipe for pickling saffron milk caps step by step
In addition to the saffron milk caps and vinegar, we throw everything into the pan. The solution boils, pour in 5 tablespoons of vinegar.
Dip pre-selected, washed and already boiled saffron milk caps into the marinade, cook for another 10 minutes, add the remaining vinegar and continue to cook over low heat for another twenty minutes.
Place the finished mushrooms in a sterile container, fill with the remaining marinade, pour a spoonful of sunflower oil into each container, and roll up.
Cover the rolls with a warm blanket and leave them for 12 hours. Marinated mushrooms are ready!
Assorted mushrooms - how to marinate different mushrooms in one jar
If you have collected a lot of different mushrooms and don’t really want to sort through them. And if you marinate separately, you can’t get just one type per jar, you can create an assortment of mushrooms. It's delicious, quick and easy.
Should be prepared for seaming:
- - Boletus - 2 kilograms.
- — Chanterelles – 2 kg.
- — Boletus mushrooms – 3 kg.
In addition to the indicated forest gifts, you can use any forest mushrooms in the recipe, for example, add boletus mushrooms or replace one of the indicated names with porcini mushrooms.
- Granulated sugar – 150 gr.
- Vinegar concentrate – 30 ml.
- Pure distilled water - five liters.
- Salt – 400 gr.
- Mustard seeds - 3 peas for each liter jar.
- Allspice peas – 15 pcs.
- Carrots – 3 pcs.
- Lavrusha - to taste (can be omitted in this preparation).
How to prepare assorted mushrooms for the winter
Go through all the forest delicacies, wash them, cut them into pieces, but I recommend leaving the small mushrooms whole.
Transfer the assortment into an enamel bowl or pan, pour boiling water over it, then turn on the heat and cook for 15 minutes.
Drain the liquid from the mushrooms and leave the food to cool.
Rinse the assortment.
Boil water in a separate bowl, add all the ingredients mentioned above in the recipe, including carrots, which must first be peeled and cut into strips or circles. Boil it all for twenty minutes.
Transfer the assorted mixture into jars, compacting the products tightly, pour everything from the pan, and roll up.
Recipe for a simple, universal marinade for all mushrooms (video)
It is very beneficial to know a good universal recipe marinade for all types of mushrooms. Boil a whole jug and pour it into jars, prepare yummy food for the winter.
Interesting option, right?
How and where to store marinated mushrooms prepared for the winter
Pickled mushrooms should be stored in the refrigerator or cellar (these are the best storage conditions), but you can also hide them in the pantry or kitchen cabinet for the winter. The main conditions in this case are that the storage areas should not be exposed to sunlight, and the temperature should not exceed +18 C.
The shelf life of sealed jars in this case will depend on temperature conditions. At temperatures from 0 degrees to +8C, the shelf life of mushroom wraps is 2-2.5 years. In other conditions (at higher temperatures), the shelf life of the preparations is slightly reduced and can be up to one year or one and a half years (the higher the temperature when the pickled product is stored, the shorter its shelf life).
Serve pickled mushrooms prepared according to any of the described recipes cold, straight from the refrigerator, sprinkled with fresh onions or green onions, as well as fresh herbs at your discretion. Before serving, you can rinse the pickles and pour in a little vegetable oil, but this is not for everybody, so decide for yourself what you and your guests like best and bon appetit!
Good luck and all the best!
Tweet
Tell VK
Ingredients:
- porcini mushrooms - 1 kg
- water - 100 ml
- table vinegar 3% -120 ml.
- salt - 1.5 tablespoons
- sugar -1/2 teaspoon
- black peppercorns -4 pieces
- cloves - 2 pieces
- Bay leaf- 2 pieces
Cooking method:
To prepare porcini mushrooms for the winter according to this recipe, you need to pour water, vinegar into an enamel pan, add salt, sugar, pepper, cloves and bring to a boil.
Place the chopped mushroom caps and stems into the boiling marinade and cook for 30 minutes, skimming off any foam that forms.
Boiled porcini mushrooms for storing for the winter should be placed in prepared jars, add bay leaves and pour marinade over them.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
Sterilize jars for 20 minutes at 80 °C. Then the jars with porcini mushroom preparation prepared according to this recipe need to be hermetically sealed with lids and cooled.
Ingredients:
- mushrooms
- onion - 350 g
- carrots - 350 g
- salt, pepper - to taste
- vegetable oil for frying
Cooking method:
Boil the mushrooms until tender, drain in a colander, let the water drain, and cool.
Peel the carrots and onions, mince and fry in vegetable oil.
Mushrooms are also minced.
Mix carrots, onions and mushrooms, add pepper and salt to taste. Simmer over low heat for 40 minutes.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
The prepared mushroom preparation for the winter should be placed in glass jars and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes. Close tightly. Store in a cool place.
1st method.
Ingredients:
- Saffron milk caps – 1 kg.
For marinade per 150 ml of water:
- salt - 1 teaspoon
- citric acid - 1.5 g
Cooking method:
To prepare mushrooms according to this recipe, fresh saffron milk caps need to be sorted, sorted by size, roots trimmed, and large mushrooms (caps and stems) cut into pieces. Preserve small saffron milk caps whole.
Cook the mushrooms for 15 minutes in the marinade.
Place the mushrooms in heated jars and pour in the filtered marinade in which the mushrooms were cooked.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
STEP #7 
STEP #8
STEP #9 
STEP #10
Cover the filled jars with prepared lids and sterilize at 60 °C: half-liter jars - 65 minutes, liter jars - 85 minutes. Immediately roll up the jars and cool.
2nd method.
Ingredients:
- mushrooms - 1 kg
For the marinade:
- water -3/4 cup
- salt - 1 teaspoon
- spices - to taste
- vinegar 8% - 1/2 cup
Cooking method:
To prepare mushrooms using this method, prepared young caps of saffron milk caps should be poured with salted boiling water and left for 2-3 minutes in a tightly sealed container, then drained in a colander or sieve and allowed to cool.
Place the mushrooms in jars, pour cold marinade and close the lids.
Hot method.
Ingredients:
- oyster mushrooms -1kg
- salt - 60-100 g
For brine per 1 liter of water:
- vinegar 6-9% -1-2 tablespoons
- salt - 60-100 g
- pepper, spices - to taste
Cooking method:
To make a mushroom preparation for the winter according to this recipe, the caps boiled for 5-10 minutes must be transferred to sterile jars and filled with boiled brine.
Cover the jars with plastic lids and store in a cool place. The mushrooms will be ready to eat in 7 days.
For long-term storage Mushroom preparations prepared for the winter should be added to jars with table vinegar, rolled up with metal lids and stored in a cool room.
Cold way.
Ingredients:
- oyster mushrooms (caps) -1kg
- oak and cherry leaves - 1-2 pieces each
- salt - 60-100 g
Cooking method:
To prepare mushrooms this way, you need to sprinkle the bottom of the jars with salt and place the oyster mushroom caps with the plates facing up, sprinkling each row with salt. Add oak and cherry leaves.
Sprinkle the last layer with a thicker layer of salt, cover with a clean cloth and a circle on which to place a weight.
As the volume of mushrooms in the bowl decreases, you can add new portions of caps with salt. Keep mushrooms at room temperature for 4-5 days, then put in the refrigerator or cellar. They will be ready to eat in 30-40 days.
Before serving, mushrooms can be seasoned with unrefined sunflower oil, lemon juice or vinegar and sprinkle onions. These mushrooms are good both as an independent snack and as an addition to meat, fish and potatoes.
Ingredients:
- mushrooms (milk mushrooms, podgruzdki, volnushki, serushki, russula, annular caps and some rows) -10 kg
- salt - 500 g
- garlic, parsley roots, horseradish, dill or celery, oak, currant, cherry leaves
Cooking method:
Dip the peeled and washed mushrooms in a sieve into boiling water for 5-8 minutes, then quickly cool by rinsing in cold water.
Place the mushrooms in jars and add salt and spices. Mushrooms salted in this way are ready for consumption in 7-10 days.
Look how delicious this mushroom appetizer looks in these photos:
Ingredients:
- boiled mushrooms - 2 kg
- carrots - 1 kg
- onions - 1 kg
- tomato - 1 kg
- refined vegetable oil -1l
- salt - to taste
- vinegar 9% -70 g
Cooking method:
Chop the boiled mushrooms. Grate carrots onto coarse grater. Cut onions and tomatoes into half rings.
Mix vegetables and mushrooms, add salt, add vegetable oil and simmer for 1 hour.
Add vinegar 2 minutes before the end of cooking.
Without removing from the heat, place the hodgepodge into sterile jars and roll up in sterile iron lids. Wrap up and leave for 4-5 hours. Store in a cool, dark place.
Pickling honey mushrooms.
Ingredients:
- honey mushrooms -5 kg
- onion - 100 g
- dill -100 g
- allspice -2.5 tablespoon
- bay leaf -10g
- salt - 250 g
Cooking method:
Separate the mushroom stems from the caps, cut into noodles 1-2 cm thick, mix with the caps, wash and boil in salted boiling water for 15-20 minutes, then drain in a colander and cool.
Place spices (bay leaf, pepper, dill, chopped onion) on the bottom of the prepared dish, then cooled mushrooms in a 5 cm layer and spices, sprinkle with salt.
In this way, lay several layers of mushrooms. Cover the top with a cloth, put a circle and a weight.
Cool the mushrooms, distribute into jars and close.
Pickling milk mushrooms.
Ingredients:
- Milk mushrooms
- Currant leaf
Cooking method:
Wash the milk mushrooms, cut them and soak them in salted water (1 glass of salt per 10 liters of water) under pressure. Soak for 5 days, every day, changing the salt solution.
Place the soaked milk mushrooms in enamel dishes, shifting them currant leaves, the top layer should be leaves.
Pour in brine at the rate of 1 glass of salt per 3 liters of water. Place a wooden circle on top and place a weight. Milk mushrooms are ready for consumption after 30 days.
Watch the video “Preparing mushrooms” to better understand the technology for preparing such snacks:
Ingredients:
- Chanterelles - 1 kg
- Cloves - 2 pieces
- Bay leaf - 1 piece
- Allspice -5 peas
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
- Vinegar 8.5% -2/3 cup
- Water -13 cups
Cooking method:
For this mushroom preparation, you need to cut off the legs of the chanterelles (in the place where the plates begin), boil the caps in salted water for 20-30 minutes and place in a colander to dry. Bring water with salt and vinegar to a boil, put mushrooms in it, cook for 20-25 minutes, add sugar and spices at the very end.
Canning mushrooms for the winter occurs every year and in almost every home. Summer and autumn are a pleasant time for mushroom pickers, because mushroom hunting is a joy for them. For some it is a hobby, for others it is just another way to earn money. After breathing in the fresh forest air, lovers of “silent hunting” carry their “prey” home with baskets. There are many ways to preserve this wealth. The most common is canning mushrooms for the winter in jars. Every housewife has her own favorite recipe.
We'll consider:
- How to choose the right mushrooms for twisting.
- Processing methods.
- How to seal mushrooms in jars for the winter.
- Secrets of conservation.
Collection and processing of mushrooms
Young mushrooms are necessary for canning mushrooms for the winter to be successful. They are much tastier and cuter than the mature ones. They can be preserved without pre-cooking. Sort through the harvest: choose mushrooms that are not rotten or wormy.
Fill the mushrooms with water at room temperature, pressing something heavy on top, this will make it easier to wash them of debris. So that they do not absorb a lot of moisture, keep the product in water for a short time. Then rinse in cold water. If the mushrooms are large, cut them. To prevent them from darkening, place them in water with vinegar and salt. Drain the water, excess liquid should go away.
Before canning, you can boil the mushrooms. You should not boil white boletus, boletus, or boletus together: the latter cook much faster than the others. When cooking, remove the foam and after 15 minutes it is advisable to change the water.
Preparing canned mushrooms
Where to find perfect recipe canning mushrooms in jars, you ask. Yes, there are many of them, and many of them are accessible and easy.
How to preserve saffron milk caps
It is not necessary to remove the film from the caps.
Per 1 kg of harvestnecessary:
Fill the saffron milk caps with water until it covers them. Put on fire and cook for about forty minutes. Then drain the water and let the mushrooms drain.
Place in a saucepan garlic, herbs, spices, oil and add some water. Cook for ten minutes. While the brine is cooking, transfer the mushrooms to jars and fill them with marinade. Cover the jars with lids.
Assorted
For cooking you will need chanterelles, honey mushrooms, champignons, saffron milk caps, aspen mushrooms, milk mushrooms. Take 500 grams of each type.
Rinse the mushrooms well and drain the water, cut off the stems. Boil water and add mushrooms, cook for 30 minutes. After half an hour, add pepper, salt, bay leaf, take 2 spices each. on the jar. Cook for another 10 minutes.
Pour into jars and roll up. Jars must be sterilized.
Pickled honey mushrooms
Preserving honey mushrooms is one of the most favorite activities of mushroom pickers. Honey mushrooms are very tasty and healthy, they do not need to be cleaned, they contain few worms and debris. It's better to cut off the legs, so canned honey mushrooms will be tastier. They need to be boiled for about an hour until the mushrooms sink to the bottom of the saucepan. It is advisable to close with nylon lids.
The amount of spices can be adjusted to your taste. Pour honey mushrooms cold water, salt and cook for 20-30 minutes. Drain a little water, but make sure that the remaining liquid covers the mushrooms. Add spices, herbs, oil, garlic and cook for another 20 minutes. The garlic must be chopped. Add vinegar 3 minutes before the end of cooking.
Sterilize the jars, add the mushrooms and close the lids. Preserving honey mushrooms takes a little time, but the mushrooms will delight not only your household, but will also please your guests.
To prevent the legs from disappearing, you can use them to make caviar. Cut and fry them, adding salt and ground pepper. Sterilize the jar, add caviar and close.
You can strain the marinade if you don’t like spices.
After cooking mushrooms, excess liquid often remains. You can use it to make bouillon cubes. Pour the brine into ice trays and place in the freezer. They can be used to make soups.
Sterilization
Jars and lids must be washed thoroughly. Fill the containers with mushrooms and marinade, cover with lids and place in a pan of hot water.
Boil the jars for about 30 minutes. The water should not reach 2 cm up to the neck. Roll up the lids and turn the jars upside down until they cool. If the lid is not closed properly, the marinade will leak out. In this case, you need to re-roll the jar with a different lid or throw away its contents. Be sure to keep utensils and hands clean.
We have reviewed the most simple ways how to roll up mushrooms in jars for the winter. Must try different variants With experience, every housewife develops her own favorite recipes for preserving mushrooms for the winter. It may not be possible to preserve it the first time. But if you show patience, you will soon be able to delight your family and friends with culinary delights.
Sunset. Seaming machine. Types, types, classification. Choice, purchase. Advice, personal experience. How to roll up jars
Why doesn't the seam roll up? How to choose and buy a convenient canning (rolling) machine. What to pay attention to (10+)
Correct seaming machine
Let's discuss the choice of seaming. The main task of seaming is to crimp the metal lid onto the neck of the jar to ensure a tight seal.
Types of canning machines
Classical. Crimping is done using a crimping element, which is pressed against the edge of the lid and moves along this edge.
Experimental. Crimping with some innovative devices.
Classic seaming differs in the method of feeding the crimping element and the type of this crimping element.
According to the method of feeding the crimping element
Manual feed
The pressure of the crimp element on the edge of the lid is adjusted manually, usually by turning the knob. By turning the handle, we screw it along the thread and, thereby, press the crimping element. The advantage of this approach is that we can control the speed at which we feed the element. For example, if the edge of the lid is not crimped very smoothly, you can move the crimping element in a full circle several times without increasing the pressure. The second advantage is that we ourselves determine when to stop, that is, we can screw the handle exactly to such an extent that the crimping is ideal from our point of view. The second advantage turns into a disadvantage if you are not a very experienced seamer. If the jar is not rolled up tightly enough, leakage or souring is possible. If you squeeze it, you can simply split the jar.
Automatic feeding
The feed rate of the crimp element depends on how many revolutions it makes around the edge of the lid. That is, for each revolution it moves a certain distance. If such a seam is well adjusted, then it is convenient to use. You don't need to think about anything. You put it on the lid, make a fixed number of revolutions, that's it - you're done. But this is only true when she well adjusted. Often the new seam is adjusted incorrectly. As you use it, the pressure element moves and the machine stops rolling. Self-adjustment is possible, but very difficult. I won’t even undertake to describe the adjustment process here.
So a seamer with automatic feed may not roll at all from the very beginning. And if she rolls, then after a while (about 200 cans) she stops doing it. Each adjustment is enough for another 50 - 100 cans.
By type of clamping element
Hard. The pressing element is a specially shaped washer. He slides along the edge of the can. The advantage is reliability and best quality crimping by smoothing out the folds of the edge of the lid. The disadvantages are a fairly large force that needs to be applied to the handle when rolling, and an unpleasant grinding noise when doing this work.
Bearing. The pressing element is a bearing. It rolls over the edge of the can. The advantage is that it is easy to turn, there are no unpleasant sounds. Disadvantages - less reliability and quality of crimping. Often a new machine has a faulty bearing that is difficult to spin or even jammed. When purchasing, be sure to twist the bearing with your fingers and check that it rotates easily and silently.
Choosing a classic car
Machines that look exactly the same can work completely differently. One rolls perfectly, the other ruins the lids. What is the reason. Proper work classic seaming determined by only two gaps. Manufacturers, unfortunately, do not monitor quality at all. So we will have to check these gaps ourselves when purchasing.
picture 1
Support disk I will call the part that fits on the lid. Figure 1 shows in yellow the first gap that needs to be checked. To do this, screw the handle all the way. The gap should be about a millimeter or slightly less.
Harvesting mushrooms for the winter: Three simple ways
If it is larger, the sealer will not roll up, but will break and bend the lids.
figure 2
Now let's check the second gap, it is shown in red in Figure 2. The support plate is shaped like a bowl. A lid is placed in this bowl. We need to make sure that the smaller diameter of the clamping element extends into this bowl by at least 1 mm. If this is not the case, then the supply of the pressing element will not be enough to tightly roll up the can.
Generally speaking, these gaps can be adjusted by removing and sharpening part (2). To reduce the gap shown in Figure 1, you need to sharpen part (2) at the top and bottom. To ensure protrusion of the edge of the crimping element, it is necessary to sharpen the same part from the side of the support disk, that is, from the side opposite the handle, because the protrusion is prevented by the abutment of the part (2) against the support disk. I have repaired seams like this many times. This does not cause any problems, it is just very troublesome and requires care, especially when grinding from above and below. If you sharpen it too much, the seaming machine will be completely damaged. So I advise you to simply immediately choose a working sample in the store based on the above recommendations.
Innovative machine
The pictures show one of the seaming options with an original crimping element. It uses a spring for crimping, which, when the antennae are pulled apart, compresses the lid from all sides at once. With this crimp, the edge turns out to be wrinkled and wrinkled. How much does this affect the tightness? I tried it on several banks. The defect rate was significantly higher than with classical way crimping This is not to say that it does not work at all, but sometimes it turns out to be leaky. In general, I didn't use it.
If you still decide to use this option, please note that before seaming you need to install the lid correctly. The lid should fit behind the spring installed along the edge of the seam. To do this, you need to press on the lid with quite a lot of force.
Which roll to choose?
My choice is a classic canning machine with manual feed and a rigid pressing element.
The metal cover is equipped with a rubber gasket. Make sure that this gasket lies flat and does not protrude. The edge of the lid must be crimped so that it top part(1) tightly pressed the rubber band to the neck of the jar, and the lower part (2) was pressed tighter, preventing the rubber band from popping out and keeping the lid on the jar. In this case, the edge should be pressed evenly, without folds or irregularities.
Unfortunately, errors are periodically found in articles; they are corrected, articles are supplemented, developed, and new ones are prepared. Subscribe to the news to stay informed.
If something is unclear, be sure to ask!
Ask a Question. Discussion of the article.
More articles
Why do you always want to eat? Why am I getting fat?...
I constantly want to eat. Why? The reasons may be the following...
Salt the cucumbers. Canning without vinegar. Recipe. Salting, salting, salting...
Canning cucumbers without vinegar and with vinegar for the winter. Pickling recipe. Technologist…
How to lose weight. Personal, practical experience of losing weight. A person who has lost weight shares...
What I learned about the mechanism of weight gain. How I lost weight using this knowledge. Fuck...
Growing Stachys (sheep's woolly ears) - planting tips. The soil,…
How to plant and grow Strawberry. How to choose soil. How to plant, propagate,...
Knitting. Openwork tulips, elegant openwork. Drawings. Pattern schemes...
How to knit the following patterns: Openwork tulips, elegant openwork. Detailed insta…
Knitting. Patterns - Diamonds on the wrong side, checkers, checkers, chess...
We knit patterns. Examples of patterns: diamonds on the reverse side, checkerboard pattern, checkerboard...
Spinach on the windowsill. Growing at home, in an apartment on...
Vegetable garden on the windowsill. How to plant and grow spinach at home. How to choose …
Knitting. Family of spiders. Drawings. Pattern schemes...
How to knit the following patterns: Family of spiders. detailed instructions with explanation...
Mushrooms for the winter can be prepared both fresh and processed. The easiest way to preserve is to clean the mushrooms without water, quickly freeze them, store them in the freezer, and after defrosting the mushrooms are almost as fresh. If there is not enough space in freezer, mushrooms can be boiled in small quantity water until half cooked, when they are greatly reduced in size - freeze.
Marinated mushrooms
Marinade for 1 kg of prepared mushrooms: 75 g water, 25 g table salt, 250 g (1 tbsp.) 6% table vinegar.
Place the prepared mushrooms in a colander and dip several times in cold water, let the water drain, then immediately cook in the marinade. Pour 75 g of water into an enamel pan, add salt, 1 glass of table 6% vinegar (per 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook at low boil until tender. Remove the foam that forms on the surface with a slotted spoon. When cooked, the mushrooms release their juices, and everything becomes covered in liquid. Cooking is considered complete. As soon as the mushrooms sink to the bottom. Then add 10 g of sugar, 2 g of citric acid, 6 grains of allspice, bay leaf, 1 g of cinnamon, heat again to a boil and immediately distribute evenly into prepared, steamed jars. If there is not enough marinade, you can add boiling water to them. Fill the jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize at low boiling water: jars with a capacity of 0.5 l - 20 minutes, with a capacity of 1 l - 25 minutes. After sterilization, roll up the jars and cool.
Mushrooms in spicy brine
Mushrooms; brine: 5 liters of water, 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. vinegar essence, cinnamon, cloves, allspice to taste, bay leaf.
Rinse the mushrooms well, peel and boil in plenty of water for 1 hour, skimming off the foam. Then rinse. Prepare brine6 for 5 liters of water - 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. Vinegar essence, cinnamon, cloves, allspice to taste, bay leaf. Boil the brine, put the boiled mushrooms in the brine, cook for 10 minutes.
Then pour out the brine and rinse the mushrooms. Prepare a new brine with the same ingredients. Cook mushrooms in it for 15 minutes. Place in prepared jars (1.5 cm from the neck) and roll up. Cool and store in a cool place.
Canned pickled mushrooms
For a 0.5-liter jar – 700 g fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of hot and allspice.
Prepare and boil the marinade mixture at the rate of: per 1 liter of water – 60-80 g of salt and 30 g of sugar. Boil the mushrooms for 25-30 minutes. in salted water (15 g of salt per 300 g of water), stirring and skimming. Place spices in jars and pour in vinegar. Then quickly put the hot ones in them boiled mushrooms, fill them with hot pouring. Roll up the jars with lids and sterilize in boiling water: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.
Mushroom salad
For a 0.5 liter jar: 450 g boiled mushrooms, 25-30 ml vegetable oil, 10 g vinegar essence 80%, herbs, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort out the fresh mushrooms, rinse thoroughly under running water, separate the stems and caps, place in a pan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. Prepare a sauce from vegetable oil, vinegar, black hot and allspice, finely chopped herbs, sugar and bay leaf. Place the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize 0.5 liter jars for 40 minutes. Immediately roll up and place lids down to cool.
Mushrooms in brine
Mushrooms canned in this way contain little salt and can be used as fresh.
Acidify mushrooms boiled in salted water with a pinch of citric acid, pour in hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill the jars 1.5 cm below the neck. Mushrooms must be sterilized at a temperature of 90 or at moderate boiling for 80-100 minutes. Depending on the capacity of the cans. After sterilization, roll up the jars and put them in a cool place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.
Porcini mushrooms in tomato puree
600 g porcini mushrooms, 400 g tomato puree, 50 ml vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash the porcini mushrooms, chop and simmer until soft. own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Mix the vinegar well and add the mushrooms. Then bring to a boil, place in hot liter jars and sterilize for 80-90 minutes. roll up and cool.
Mushrooms in tomato puree
600 g mushrooms. 400 g of tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot puree from fresh tomatoes seasoned with salt and sugar. Heat the mixture to a boil, acidify with citric acid and vinegar, place in glass jars, close with lids and sterilize 0.5-liter jars in moderately boiling water for 30 minutes, liter jars for 40 minutes.
Mushroom caviar"Full cheeks"
For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Mince onions, carrots and mushrooms separately. Sauté the onion in vegetable oil, then add the carrots and finally the mushrooms. Mix everything well, put it in a saucepan, pour the remaining oil from the pan, add salt to taste and simmer over low heat, stirring constantly, for about 1 hour. 5 minutes before the end of cooking, pour in 1 tsp. vinegar. Immediately roll the caviar into prepared sterilized jars.
Fresh mushrooms for frying
For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Cut the peeled and washed tubular mushrooms into pieces, sprinkle with salt, mix thoroughly, place in glass jars, add vinegar, cover with books and sterilize in boiling salted water for 30 minutes. Use these canned foods for frying. Before cooking, rinse them in clean water to remove vinegar and excess salt.
Fried mushrooms
For 1 kg of mushrooms – 350 g butter(or lard, vegetable fat, vegetable oil), 20 g salt.
Prepared fresh mushrooms cut into pieces. Heat the oil in a cooking vessel, put mushrooms and salt in it, cover with a lid and cook at low boil for 45-50 minutes. Then fry the mushrooms in the same bowl without a lid until all the moisture (mushroom juice) has evaporated and the oil becomes clear. Place the hot mushrooms in heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close the jars and sterilize them in boiling salted water: 0.5-liter - 25-30 minutes, liter - 35 -40 minutes. Be sure to store jars in a dark place.
Mushrooms “Scented”
For 1 kg of mushrooms – 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom broth.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then free the mushrooms from liquid, add vinegar essence diluted in mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.
Stewed mushrooms
1 kg forest mushrooms, 350 g sunflower oil, 100 g finely chopped onion, 10-12 peas each of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Cut the sorted, peeled and thoroughly washed mushrooms. Boil the prepared mushrooms in water for 4-5 minutes. (add 20 g of salt and 3 g of citric acid per 1 liter of water). Throw the boiled mushrooms into a colander, let the water drain, place in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas each of hot and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then place it while hot into dry, heated jars. Cover the jars with metal boiled lids, and sterilize 0.5-liter jars in boiling water for 2 hours. After processing, lightly seal the lids, and after 2 days, sterilize the jars again for 40 minutes in boiling water. Then seal the jars hermetically and cool.
Solyanka with mushrooms
1 liter of sunflower oil, 1.5 kg of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg sweet pepper, 300 g boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, add chopped carrots, boil for 5 minutes. Then add the chopped onion and boil for 5 minutes. Add sugar and shredded cabbage, cook for another 58 minutes. Add cucumbers and peppers, cut into slices, vinegar, mushrooms, tomatoes cut into slices, bay leaf, salt and pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, place hot in jars, and roll up.
Hot pickled mushrooms
For 1 kg of mushrooms - 20 g of salt. When packaged in liter jars - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with flavor).
To the bottom enamel pan pour some water, add salt and add mushrooms. Boil for 20-25 minutes. Ready mushrooms should settle to the bottom. Cool. Place peppercorns and bay leaves on the bottom of a clean, scalded jar. Place a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. Fill the jar up to the shoulders. Knead slightly and drain off excess water. Place a bay leaf on top and pour 0.5 cm of sunflower oil. Cover the jars with plastic lids. Keep refrigerated.
Cold pickled mushrooms
For 1 kg of mushrooms – 30 g of salt, 1 clove of garlic (cut into slices), fresh dill.
The cold salting method is used for mushrooms that do not require pre-cooking (mushrooms, milk mushrooms, russula). Svinushki, milk mushrooms, volushki and white mushrooms should be soaked for 3 days in brine before salting (per 1 liter of water - 10 g of salt and 2 g of citric acid). Sprinkle a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, sprigs of dill and cloves of garlic. Cover with a plate of smaller diameter than the container and place the weight. After 1-3 days, the mushrooms will give juice and settle. After this, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. The mushrooms should be completely covered with the resulting brine. Place the containers in the refrigerator for 1.5 months for lactic acid fermentation.
Mushrooms in salt
Hard mushrooms (tubular, boletus, govorushki, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin slices, laid out on planks or racks and left to wilt slightly in the sun.
Then they are mixed in a basin with a weighed portion of salt so that they are well salted (in poorly salted places, dangerous bacteria can multiply, which cause severe poisoning), but do not break. Dry, clean jars are filled with mushrooms so that there are no air bubbles between the mushrooms, the surface is covered with a thin layer of salt and the jars are closed with metal lids or tied with double cellophane or parchment, which should be wetted on top.
Mushroom concentrate
1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled, washed mushrooms are finely chopped, salted and boiled in part of water until softened under the lid. Then add the remaining portion of water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, pour it boiling into small jars (12 mm below the rim), wrapped in a damp towel, secure the lids and sterilize for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100*C), and for long-term storage - another third sterilization after 2 days (the same as the second). Store in a cool place.
Frozen mushrooms
Ingredients: freshly picked young mushrooms of all types, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan or basin with chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are laid out plastic bags portions for single use, they are labeled and the air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not defrosted before use, but frozen, immersed in boiling water and consumed without residue.
Mushroom caviar with tomatoes
1 kg of mushrooms, 200 g of onions, 300 g of tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then drain in a colander, rinse under running water and cool.
Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Lightly fry finely chopped onions and sliced tomatoes. Then mix everything, add salt and pepper to taste, and fry again for 10 minutes. Place the hot mass into jars, close with metal lids and stir twice heat treatment– first sterilize the jars for 45 minutes, then keep them for 2-3 days at room temperature and sterilize again for 60 minutes.
Chanterelles “For a gourmet”
1-2 kg chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp.
Sealing mushrooms for the winter
sugar, 100 ml vinegar essence (25%), 1.25 l water, salt.
Peel the mushrooms, wash them, boil them in boiling salted water, drain the water. Place in jars, topped with onion rings, seasoning and herbs. Cook a marinade from water, vinegar, salt and sugar with the addition of bay leaf. Cool and pour cold over the mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot over the chanterelles again. Pasteurize the finished jars for 1.5 hours in boiling water. Roll up hermetically.
Canned mushroom soup
For a half-liter jar: 250 g of porcini mushrooms, 170-200 g of red tomatoes, 130 g of carrots, 50 g of parsley root, 20 g of onions, 15 g of salt, 5 g of sugar, parsley and celery, 1 bay leaf, 3- 4 grains of allspice and bitter pepper.
Cut off the caps of porcini mushrooms, peel the stems, rinse and cook them together with carrots and parsley roots for 25-30 minutes. Cut the cooked mushrooms and vegetables into small strips, add tomatoes cut into slices. Filter the decoction of mushrooms and vegetables through cheesecloth, add salt, sugar and heat to a boil. (Since usually more broth is obtained than is required for pouring, it is boiled twice). Place celery and parsley, a small head of peeled onion, spices and, if desired, a clove of garlic at the bottom of the jar. Then add a mixture of mushrooms and vegetables and pour in the broth. Sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.
Salted or pickled mushrooms on the table are like a holiday.
Today you will learn how to preserve mushrooms and carrots. Any mushrooms are suitable for this recipe, even chanterelles, of which there are many in the forest now.
You will need:
- Fresh mushrooms (chanterelles can be used) - 1 kilogram,
- carrots - a couple of pieces,
- dill and parsley,
- vegetable oil for frying,
- garlic - one head,
- table vinegar - 70 ml,
- salt - to your taste.
Preparation:
Clean fresh mushrooms from debris and wash thoroughly in water. Better in the flow. Then soak the peeled mushrooms in cold water for two hours to remove any remaining sand.
Then very carefully remove the mushrooms from the water and rinse again in running water. Then dry.
Place a frying pan on the fire, heat the vegetable oil high and fry the mushrooms in small portions. During frying, juice from the mushrooms is formed. It needs to be poured into a separate bowl. It is also useful for canning.
After all the portions of mushrooms are fried, they are reduced in volume. Place all the mushrooms in the pan and fry everything together again.
Boil the carrots in salted water for about fifteen minutes. Cool and peel.
Wash and dry the greens.
Cut the peeled boiled carrots into fairly thick slices. Peel the garlic and cut each clove crosswise. Separate the greens into branches.
Banks for canned mushrooms We take half-liter ones. Sterilize jars in advance.
Place prepared mushrooms in them mixed with carrot slices, herbs and garlic..
After frying the mushrooms, we still had juice. Pour salt into it, add vinegar, put on fire and bring to a boil. The result is a dressing that should be poured over the mushrooms in jars.
Most likely there won't be enough liquid. Then you need to heat the vegetable oil and pour it over the mushrooms in the jars.
You need to heat the oil in a dry frying pan until the steam stops coming from it.
Cover the jars with lids and place for sterilization. Half liter jars sterilize for 50 minutes.
After this, roll up the jars and cool. Can be stored in the cellar.
This way you can preserve absolutely any mushrooms.
IN winter time there is nothing better than a festive table in the warm circle of friends or family. But for the table to be truly festive, it must literally be bursting with all sorts of different homemade preparations. The best and most popular snacks not only in winter, but at any time of the year mushroom preparations for the winter. Why mushrooms? The answer is very simple. Because there are practically no people who would be completely indifferent to mushrooms.
In this section of our culinary website you will find a lot of interesting, unusual and even extraordinary mushroom preparation recipes With detailed description cooking process, as well as with bright and colorful step by step photos. This is where the most popular, delicious and original mushroom snacks and preparations are located. For example, recipes for light and nutritious signature salads, aromatic and rich mushroom caviar, recipes for pickled, fried, baked and pickled mushrooms.
We invite you to read and prepare preparing mushrooms for the winter according to recipes leading culinary specialists of our country and not only ours, as well as according to recipes from a wide variety of countries and peoples around the world.
Thanks to our recipes, even novice cooks will be able to prepare mushroom caviar, pickled champignons, chanterelles, honey mushrooms and milk mushrooms for the winter. We will help you become a real culinary professional. If you are already a culinary professional, then with our recipes for mushroom preparations you will be able to experiment in your kitchen, improving and adapting them to suit your household.
Recipes for canning mushrooms for the winter
We have snacks and recipes for mushroom preparations, both sophisticated and extravagant, as well as easy, quick-to-cook recipes delicious dishes in case you suddenly have guests unexpectedly. In our assortment of recipes you will find holiday and Lenten mushroom preparations, as well as practical advice How to quickly, usefully, and most importantly, beautifully decorate any mushroom dish.
Canning salted mushrooms (for long-term storage)
The process takes place in 2 stages: salting and canning.
1. Salting. The collected mushrooms (about 2 baskets to make a bucket) are cleared of debris, washed and boiled in salted water, skimming off the foam and stirring lightly (butter mushrooms, fly mushrooms and other tubular mushrooms - 12 minutes, milk mushrooms, smoothies, valui, honey mushrooms, chanterelles - 25-30 minutes).
Drain the mushrooms in a colander and rinse with cold water. Then the mushrooms are placed in layers in an enamel bucket or pan, sprinkling each layer with salt and adding dill and garlic. A plate is placed on top, and a load (a jar of water) is placed on it. The load should be such that the mushrooms are completely covered with brine. The mushrooms are salted for 4 to 7 days, then they are preserved. Russulas, chanterelles, white chanterelles, etc. can be eaten immediately. Milk mushrooms, nigella, bitter mushrooms and other “milk mushrooms” need to be salted longer (from 7 days to a month) so that the bitterness goes away and the mushrooms absorb the whole bouquet of aromas from the seasoning.
Do you know that…
Even more interesting...
2. Canning. Thoroughly sterilize the jars with steam (size from 0.5 to 1 liter) and metal lids (boil for 10 minutes).
Cook the marinade: add peppercorns, cloves, and cinnamon to the water. Add salt based on the salinity of the mushrooms. Let’s try them: if you’ve over-salted them (which is better not to do!), then it’s permissible not to salt them at all; in short, we can adjust the process in one direction or another.
Place the mushrooms in jars (discard the dill and garlic), fill them with marinade (you can add vegetable oil on top, and put a leaf on the bottom black currant). Cover the jars with lids and place in a pan with water heated to 60-70 degrees. The water level is 2/3 of the height of the jar. Place a rag on the bottom of the pan to prevent the jars from bursting.
How to pickle mushrooms for the winter in jars and how long they last
The water is brought to a boil. 0.5 liter jars are boiled for 20-25 minutes, liter jars - 30 minutes.
Then the jars are taken out, being careful not to move the lids, and rolled up using a machine (if you like, use jars and lids with threads). Turn the jars upside down and allow to cool. Store in a cool place (in the summer - on the balcony, in the winter - in the apartment, in the spring - they usually run out).
P.S. The mushrooms turn out aromatic, tasty, with a garlicky “sourness”. The main thing is to guess with salt.
As you understand, mushroom pickling recipes a huge variety! Since I am an avid mushroom picker, I bring quite a few mushrooms, of course there are assistants in processing, but close mushrooms you have to do it yourself. Exactly because of this reason intricate recipes that require large quantity time and labor - I do a little experimentation, just to try and evaluate the recipe. But we are not talking about this now, but about the simplest, which does not require much time and effort, but at the same time very in a tasty way pickling mushrooms.
I use this method for all mushrooms: and tubular, And lamellar, and even liverwort I close it using this method; by the way, a liverwort sealed this way crunches almost like a cucumber, and has such a taste that not everyone White mushroom will compete!!!
Category “Canning mushrooms”
True, it needs special pre-treatment, but I mentioned this, when I talked about the liverwort.
There are, of course, nuances, for example, all mushrooms accept vinegar differently, the tubular ones are saturated and can be sour, but the lamellar ones will not be felt at all! But knowing these features, one or another mushroom can be varied. You need to know that when you open the jar pickled mushrooms and if you feel that you have too much vinegar, you can rinse them thoroughly under running water in a colander - this will bring the mushrooms back to normal. By the way, according to this recipe, you can also marinate those bought in the supermarket. Champignon! But I won’t bore you with any more chatter, but will go straight to the recipe.
So, processed mushrooms (depending on the type of mushroom, each mushroom may have certain characteristics in pre-treatment, for example, some darken, some are bitter and therefore must be soaked, and the like, you can read about these features in the recommendations for preparing a specific mushroom), peeled, washed, soaked (if necessary), boil in a large container (remember that some mushrooms are boiled completely not for long, and some need to be allowed to simmer longer), the main rule that I personally use is to always drain the first water (after 10-20 minutes of boiling), and in the second I boil it until tender (when the mushroom settles to the bottom of the pan, it is ready) . By the way, if you are not sure about the region in which you collected mushrooms or you are canning liverwort, then it makes sense to boil it 3 times for 20 minutes each, changing the water, and be sure to salt the last water. When boiling, it’s worth throwing the onion, of course, into the myth that if you come across a poisonous mushroom, it will turn blue, you shouldn’t believe it, but it will destroy microorganisms that may be present in some forest mushrooms. Now, while the mushrooms are cooking, you should prepare boiling water (just clean water brought to a boil and left on low heat) and prepare the jars, they need to be thoroughly washed with soda and sterilized.
Next you need to act quickly!
into a hot sterilized half-liter jar (just removed from the steam) we throw:
- 1 small heaped teaspoon of salt (stone salt! Not extra! Extra will burn all the mushrooms and they will be like moth.)
- 1 level teaspoon of sugar
- 1 tablespoon of vinegar (not apple cider vinegar, not wine vinegar! Just vinegar! Apple cider vinegar can break the cap.)
- 3-5 allspice peas
- 3-5 bitter peppercorns
- 1 clove of garlic (optional)
- 2 horseradish roots (optional)
- 1-2 bay leaves
- a little coriander seeds or mustard - 0.5 teaspoon
After all this, use a slotted spoon to remove the boiling mushrooms from the pan and place them in a jar.
We put an umbrella of dill on top (though this is not an acquired taste) and pour boiling water, prepared in advance, until the mushrooms are hidden. Now add 1 tablespoon of odorless vegetable oil and roll it up!
Immediately wrap the rolled up jar so that it cools as slowly as possible! After cooling (after about 12 hours), the jars can be taken out to the pantry or cellar, and after a couple of weeks you can try. If you use liter jars, then multiply the ingredients by 2 and so on. BON APPETIT!!!
Exists great amount recipes that allow you to preserve mushrooms for the winter in jars. During the cold season, such preparations will go perfectly with almost any dish on the table. Therefore, every self-respecting housewife should know how to seal mushrooms in jars for the winter. If you follow the described algorithms and tips, you can easily pickle and seal mushrooms at home.
Main features of mushrooms
Many housewives have their own signature dish homemade with which you can surprise your guests. Therefore, many people refuse to buy food in supermarkets and cook it themselves. One such product is canned mushrooms. for the winter, step by step, they will allow you to make the necessary preparations and stock up on them for future use.
Many scientists have argued and discussed for a long time the question of which kingdom mushrooms belong to. The fact is that they have both proteins, which are characteristic of the animal world, and carbohydrates with minerals, characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.
How to pickle mushrooms at home
As for the types of mushrooms that are suitable for the process, then you can use any representatives of the kingdom. Naturally, with the exception of poisonous individuals that can harm the human body.
The mushroom kingdom is the most diverse in terms of the number of species. At the moment, there are about two million varieties of mushrooms, of which only about 100 thousand have been fully studied.
Champignons, fat mushrooms, russula, porcini mushrooms, chanterelles, boletus mushrooms, fly mushrooms, row mushrooms, goat mushrooms, saffron milk caps, boletus mushrooms, boletus mushrooms, and so on are best suited for preservation.
Canning methods
There are two most popular recipes, with which you can marinate and preserve any mushrooms step by step. You can boil the mushrooms together with the marinade or separately from it. To understand which method to choose, you should familiarize yourself with each of them in detail.
Boiling in marinade
This method can rightfully be called the most popular among skilled housewives. This is due to the fact that when mushrooms are cooked together with the marinade, they receive all the necessary properties from the latter. In this way, you can achieve high taste and aroma characteristics for future preparations.
To prepare the marinade in this way, you will need to prepare the necessary ingredients. These include:
Salting milk mushrooms at home in different ways
After preparing all the necessary ingredients, you will need to take an enamel bowl and add vinegar, water, salt and, of course, cooked mushrooms. The resulting mass is brought to a boil and simmered over low heat.
The cooking time directly depends on the type of mushrooms that the housewife has chosen. Thus, the caps of champignons, chanterelles, porcini mushrooms and boletus are boiled for 20-30 minutes. Their legs should be cooked for no more than 20 minutes. If we are talking about honey mushrooms, then the cooking time will be about half an hour.
During cooking, it is recommended to collect the resulting foam using a slotted spoon. If you neglect this, you may end up with a cloudy marinade. If the mushrooms have sank to the bottom of the container and the foam has stopped releasing, then the cooking process can be completed.
Now you need to add allspice, sugar, bay leaf or cloves to the container, and citric acid. You need to give the mixture a little time to cool. All that remains is to place the remaining dish in previously thoroughly washed jars and fill to the top with marinade, then close the lids tightly.
Cooking separately from marinade
As the name implies, in this method the mushrooms will be cooked separately from the marinade in slightly salted water. Moreover, the cooking process itself is practically no different from what was presented in the previous method.
First of all, you need to prepare the ingredients:
How to pickle correctly different types mushrooms
Naturally, you will need mushrooms. They are placed in a container with water and salt. For every liter of water you will need approximately 35-40 grams of salt. It is necessary to cook until the mushrooms sink to the bottom of the container. Don’t forget to regularly remove the foam using a slotted spoon. By the end of cooking, the water should become clear.
At the same time, the marinade is being prepared. To do this, all prepared components are mixed in one container with water, stirred and brought to a boil.
Now you can load the cooked mushrooms into jars, and then fill them to the top with the prepared marinade. The jars are tightly closed with lids. It is not recommended to use metal lids for this, as they can cause botulism in the dish.
