Simple pickling of mushrooms at home - ways to pickle mushrooms in jars for the winter. How to store salted mushrooms at home

Since ancient times, mushrooms have been a traditional food for various segments of the population. Rich and poor alike ate mushrooms in various forms of preparation. The mushrooms were dried, salted and pickled with great skill. Various soups, borscht and gravy were prepared from mushrooms. They baked delicious pies and cheesecakes. These skills were passed down from generation to generation, the secrets of culinary mastery. Every corner of every country used its own knowledge of harvesting and processing mushrooms. Many of the secrets have survived to this day. Mushrooms as an edible product have not lost their enormous importance in our time.

Mushrooms are highly valued for their taste. They will be a decoration for any holiday table. They can enrich our daily diet with various microelements, make it richer in amino acids, rich in proteins and carbohydrates. Any types of canned mushrooms: dried, salted and pickled, or fried and baked, in pies, side dishes and a separate dish - mushrooms are always very good. Mushrooms are very delicious seasoned with sour cream or vegetable oil. It is not possible to refuse salted milk mushrooms or saffron milk caps. Mushrooms cooked in a Russian oven are not inferior in taste. Fresh mushroom skewers cooked over a fire.

This article is about harvesting mushrooms.

PREPARATION AND STERILIZATION OF MUSHROOMS

Suitable for harvesting by canning are young, dense, unripe mushrooms of such species as porcini mushrooms, boletus mushrooms, fly mushrooms, saffron caps, boletus mushrooms, honey mushrooms, boletus mushrooms, chanterelle mushrooms, and boletus mushrooms. Mushrooms are preserved separately by type or mixed in any way, often together with vegetables. Fresh mushrooms are sorted by size, wormy, flabby, overripe, spoiled and broken mushrooms are removed, and they are cleaned of leaves, moss, sand and soil.

The root roots of sorted mushrooms are cut off and damaged areas are cut out. The caps and stems of large mushrooms are separated, while small ones are preserved whole. The stems of large mushrooms can be cut crosswise into thin pieces and preserved separately.

Cut into pieces, boletus mushrooms, mushrooms, saffron milk caps, milk mushrooms and some other mushrooms quickly darken when exposed to air, so it is recommended to process them as quickly as possible and not allow them to be exposed to air for a long time.

In order to preserve them, immediately after cutting they can be dipped in a cold solution of table salt and citric acid. The sorted mushrooms are placed in a colander, washed by repeated immersion in a bucket of cold water and allowed to drain. Then the mushrooms are processed in various ways, placed in jars, the contents are filled with brine or sweet and sour filling, and after sealing the jars are sterilized. In this form, mushrooms are shelf stable.

The time for sterilizing mushrooms depends on the size of the jars and the method of preparing the mushrooms, but in any case it lasts at least 40-50 minutes. Specific times are indicated in the recipes below.

PICKING MUSHROOMS

Pickling mushrooms is also one of the easiest ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing. Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms.

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed.

Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well. After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole. Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water). There are several ways to pickle mushrooms - dry, hot and cold.

DRY SALKING

Only saffron milk caps, russula, and hazelnuts are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. This usually happens within 1-2 days. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

COLD SALTED

Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled and washed mushrooms for 1-2 days in running or frequently changed water.

You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked. Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution.

Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain. Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds.

Mushrooms are laid out with their caps down and in a layer of no more than 6 cm. Cover the dish filled to the top with canvas, apply light pressure and after 1-2 days take it out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

HOT SALTED

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula 10-15 minutes. The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly.

The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days. For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

MARINATED MUSHROOMS

Pickling mushrooms is a method of preparing them using acetic or citric acid, spices, salt and sugar. First of all, tubular mushrooms are suitable for pickling - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and autumn mushrooms. You can pickle honey mushrooms, rows of mushrooms, brilliant greens, plump mushrooms, and some other lamellar mushrooms. The mushrooms of the day of pickling are taken young, strong and without the slightest worminess. It is advisable to marinate each type of mushroom separately, but you can also mix them in any ratio.

Fresh mushrooms are sorted by size and type, overripe, flabby, and wormy ones are removed, and any adhering leaves, moss, soil, and sand are removed. For butternuts, you also need to remove the skin from the cap, as it imparts bitterness. The root roots of sorted mushrooms are cut off and damaged areas are cut out. It is recommended to divide large mushrooms into caps and stems and cut them into pieces; small ones can be pickled whole. The stems of large mushrooms are cut crosswise into small pieces and marinated independently.

To protect mushrooms from darkening due to contact with atmospheric oxygen, they can be placed in cold water, to which 1 teaspoon of salt and 2 g of citric acid (per 1 liter of water) have been added. You can cook the marinade together with mushrooms in order to preserve as much as possible the aroma and specific extractive substances in the product that give mushroom dishes their special taste. In this case, the marinade turns out to be, indeed, more saturated, but does not always have a pleasant appearance - it is dark, cloudy, viscous, often with debris from mushrooms crumbled during the cooking process.

Another way is to pre-boil the mushrooms intended for pickling and place them in the boiling marinade ready-made. With this method, the marinade turns out lighter, cleaner and more transparent, but is inferior to the product prepared using the first method in terms of the strength of the mushroom smell and taste.

Store pickled mushrooms in glass jars, tinned, clay containers, enamel pans, buckets and other non-oxidizing containers. To protect against mold, mushrooms are poured with boiled oil on top and tied. You can also store pickled mushrooms in small glass containers under lids for hermetically sealing, but then all precautions must be taken to avoid botulism - a very serious disease associated with the development of botulinus bacteria in the product.

COOKING IN MARINADE

The prepared mushrooms are placed in a colander, immersed several times in a bucket of cold water, allowed to drain, and then immediately boiled in the marinade. Pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then add the prepared mushrooms and start cooking. When the water boils, you need to remove the resulting foam and cook for another 20-25 minutes, and the mushrooms must be carefully stirred all the time to ensure even boiling. The foam that forms on the surface is removed with a slotted spoon. When cooked, the mushrooms themselves release juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), you need to add spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 2 g of citric acid, and then bring to a boil again and immediately evenly pack into prepared, heated a couple of cans. If there is not enough marinade, you can add boiling water to the jars. The jars are filled just below the top of the neck and covered with lids. Then they are placed in a pan with water heated to 70°C for sterilization, which is carried out at low boil for half an hour.

For 1 kg of mushrooms you usually take: salt 0.5 tbsp. spoons, vinegar - 0.5 cups, bay leaf - 1 leaf, pepper, cloves and cinnamon 0.1 g each, dill - 2-3 g.

COOKING SEPARATELY FROM THE MARINADE

The prepared mushrooms are placed in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are placed in an enamel pan and boiled in salted water (50 g of salt and 2 g of citric acid are added to 1 liter of water). The foam that forms during cooking is removed using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. They are placed in a colander to separate the liquid, placed in jars and filled with pre-prepared marinade.

The marinade is prepared as follows. Pour two glasses of water into an enamel pan, add a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid, heat to a boil, add 5 tablespoons of 6% table vinegar, bring again to a boil. After this, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and sterilized with low boiling water for 40 minutes. After sterilization, the mushrooms are immediately sealed and placed in a cool place.

Marinating champignons

For pickling, select young champignons with unopened caps and trim the stems to the very edges of the caps. The mushrooms are thoroughly washed, then blanched, immersing them in a colander for 5 minutes in boiling water, rinsed with cold water and placed on a sieve to drain. After blanching, they are placed in a pan of boiling water. You need to add salt and citric acid to the water.

For 1 liter of water, take 2 teaspoons of salt and 0.5 g of citric acid.

Cook the mushrooms until tender, stirring and skimming off the foam. The finished mushrooms begin to sink to the bottom, and the marinade becomes transparent. Before the end of cooking, add 8% vinegar to the marinade - 2 tablespoons per 1 kg of fresh mushrooms - bay leaf, allspice and cloves. The cooked mushrooms are quickly cooled, transferred to jars, poured with the chilled marinade in which they were cooked, and closed with lids.

Marinating saffron milk caps

Selected, peeled and washed young caps of saffron milk caps are poured with salted boiling water and left for 2-3 minutes in a tightly closed container, then placed on a sieve and allowed to cool. The cooled mushrooms are placed in jars, poured with cold marinade and covered with lids.

To make a marinade for 1 kg of mushrooms, take three quarters of a glass of water, a teaspoon of salt, spices and boil for 20–30 minutes over low heat. When the marinade has cooled a little, add half a glass of 8% vinegar per 1 kg of mushrooms and cool.

Pickling chanterelles

The chanterelles are cleaned of dirt, washed, the legs are cut off where the plates begin, boiled in salted water for 20 minutes and thrown into a sieve. Bring the marinade to a boil, then add the boiled mushrooms and cook for another 20–25 minutes. Before the end of cooking, add 1 teaspoon of granulated sugar, 5 allspice peas, 2 bay leaves per 1 liter of marinated mushrooms. cloves and the same amount of cinnamon. After cooking, the mushrooms are quickly cooled and transferred to jars.

For marinade, for 1 kg of mushrooms, take two-thirds of a glass of 8% vinegar, one-third of a glass of water, one tablespoon of salt.

Marinating earrings

Peeled and washed small caps of earrings are boiled for 20 minutes, then the broth is drained, and the mushrooms are washed with cold water and squeezed out. Boil the marinade until the vegetables are ready. At the end of cooking, add vinegar, add squeezed mushrooms and cook for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, sealed tightly, cooled and placed in a cold place for storage.

To make marinade, for 1 kg of mushrooms take 1 tablespoon of salt, 1–2 teaspoons of sugar, 10 peppercorns, 5 pcs. cloves, 2 bay leaves, 1–2 onions, half a carrot, 2 glasses of water, 50–60 g of 30% acetic acid.

CANNING MUSHROOMS

Canning is a harvesting method in which mushrooms are sterilized and stored in hermetically sealed jars. For canning, glass jars with a capacity 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 by first preparing them as described below in the methods of canning. Prepared mushrooms are placed in clean, 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.

For sterilization you need a tank or a large pan. 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 in so that it covers the jar no lower than 1.5–2 cm from the neck. Before starting sterilization, the water must be heated to a temperature of 60–70 °C.

The lids for the jars should be boiled for 10–15 minutes along with the rubber gaskets. The filled jar must be immediately covered (without closing tightly) with a lid removed from the 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 utensils used. Cans 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 lid, then the lid is rolled up or tightly closed.

Storing mushrooms depends on how thoroughly 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.

Canning pickled mushrooms

The marinade for canned mushrooms is prepared in the same way as for pickled ones, but half as much vinegar or vinegar essence is used, and 1 tablespoon of sugar is used per 1 liter of product. The mushrooms are boiled in the marinade as described in pickling, then placed in jars and sterilized.

Canning fried mushrooms

Peel fresh mushrooms, rinse, drain and cut into bars or slices. Heat the oil in an enamel pan, add the mushrooms, add salt and cook in their own juice, covered at low simmer for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear.

The mushrooms should be placed hot in small jars, previously sterilized in boiling water for 15 minutes (the lids should also be sterilized), and pour a layer of melted butter on top of at least 1 cm. If the mushrooms must be stored at room temperature, the jars should be sterilized for 1 hour and seal hermetically. If they are stored in a cold room, simply seal the jars. In any case, they must be stored in the dark, because fats break down and go rancid in the light.

Canning natural mushrooms

Peel the mushrooms, rinse, chop and boil in salted water. Add one-fifth of the volume to each jar with hot boiled water with a small addition of vinegar (3 teaspoons of 5% vinegar per 100 g of water), fill with mushrooms and sterilize. Seal the jars and store them.

When using, the liquid is drained and the mushrooms are fried in a frying pan as if they were fresh.

Canning salted mushrooms

Place the salted mushrooms along with the brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Place the heated mushrooms in jars and sterilize.

Brine should be approximately 20% of the total volume. If it is not enough, you need to add salted water to the mushrooms, taking 1 tablespoon of salt per 1 liter of water.

Canning mushrooms in their own juice

Peel, rinse, chop and place the mushrooms in an enamel pan with a little water on the bottom. Salt them and heat them while stirring until the juice comes out, then cover with a lid and simmer over low heat for 15–20 minutes.

Place the boiled mushrooms in jars, pour in the remaining mushroom juice from cooking, so that they are completely covered with liquid. If there is little juice or it has boiled away, you can add a little boiled water during cooking. Sterilize the jars, roll them up and store them.

PIERING MUSHROOMS

Mushrooms can also be preserved by fermentation. This produces lactic acid (a very nutritious and healthy product), which prevents spoilage of mushrooms and, above all, rotting. Mushrooms are poor in sugars, so to ferment them you need to add enough sugar to form lactic acid in the amount of up to 1 percent.

The nutritional value of pickled mushrooms is higher than that of salted mushrooms, since lactic acid helps to destroy rough cell membranes that are poorly digested by the body. In addition, pickled mushrooms are a good replacement for pickled ones. Pickled mushrooms lose lactic acid when soaked in water, after which they can be used for various purposes in the same way as fresh ones.

Young, dense, unripe mushrooms of the following types are suitable for pickling: porcini mushrooms, chanterelles, aspen mushrooms, boletus mushrooms, boletus mushrooms, honey mushrooms, saffron milk caps and red mushrooms. Mushrooms are fermented separately by type. Fresh mushrooms are sorted by size, wormy, flabby, overripe and spoiled mushrooms are removed, and removed from adhering leaves, pine needles, moss, soil and sand. After this, the mushrooms are divided into caps and stems. Large mushrooms are cut into pieces, small ones are fermented whole. The roots of the sorted raw materials are cut off, damaged areas are cut out, then washed in cold water and allowed to drain.

Pour 3 liters of water into an enamel pan, add 3 tablespoons of table salt, 10 g of citric acid, put on fire and bring to a boil. Place prepared mushrooms weighing 3 kg into a saucepan and cook at low boil until tender. The foam that forms during the cooking process is removed with a slotted spoon. A sign of readiness is the mushrooms settling to the bottom. The boiled mushrooms are placed in a colander, washed with cold water, allowed to drain, after which they are packaged in three-liter jars and the warm filling is poured in.

To prepare the filling, pour water into an enamel pan, add 3 tablespoons of salt, one tablespoon of sugar (per 1 liter of water), put on fire, bring to a boil and cool to 40°C, after which one tablespoon is added to the liquid pure whey from skimmed, recently sour milk. Then the filling is poured into jars, covered with mugs, put under pressure and taken out to a warm room, where they are kept for 3 days, after which the mushrooms are taken to a cold cellar. After a month, mushrooms prepared in this way are ready for consumption.

Pickling differs from pickling in that sourdough is added to the mushrooms. All lamellar mushrooms are suitable for pickling, especially species with dense, coarse flesh, which ferment very slowly during normal pickling.

Another option for pickling: Mushrooms intended for pickling are cleaned, washed in cold water, and then boiled for 20–30 minutes in salted water (20 g of salt per 1 liter of water). After boiling, the mushrooms are thrown into a sieve, the water is allowed to drain and cool, then they are placed in glass jars or other containers, covered with a wooden circle and poured with sweet and sour filling with the addition of sourdough.

To prepare the filling, you need to dissolve 70 g of table salt and 20 g of sugar in one liter of boiled water. For fermentation, add whey or sour skim milk to the mushrooms - 1 tablespoon per 1 kilogram of mushrooms. The fermentation process lasts two to three weeks, depending on the storage temperature.

In order for pickled mushrooms to be stored for a long time, they must be sterilized. For this purpose, the mushrooms are placed in a colander, and when the liquid has drained, they are washed with cold water and allowed to drain. Then the mushrooms are placed in prepared jars and filled with pre-filtered and boiled hot mushroom liquid. During the process of boiling liquid, it is necessary to constantly remove the foam that forms on its surface. If the filling is not enough, it can be replaced with boiling water. You need to fill the jars 1.5 cm below the top of the neck. The filled jars are covered with prepared lids, placed in a saucepan with water heated to 50°C, put on fire and with the water boiling low in the saucepan, sterilized: jars with a capacity of 0.5 liters - 40 minutes, jars with a capacity of 1 liter - 50 minutes.

After sterilization, the jars are immediately sealed, the quality of the seal is checked and placed in a cool place for cooling. Pickled mushrooms can be eaten in their natural form, without any special processing, or they can be transferred to jars, filled with sour or sweet and sour filling and sterilized.

Pickling saffron milk caps

For pickling, saffron milk caps with caps no more than 5 cm in diameter are selected. After peeling and washing, they are scalded with boiling water and thrown onto a sieve, then placed in glass jars, sprinkled with salt and poured over. A wooden circle and a weight are placed on top so that the mushrooms are always in the liquid.

To prepare the filling, for 1 kg of mushrooms you need to take 30 g of salt, 15 g of sugar and 1 tablespoon of sour milk or whey.

MUSHROOMS IN BRINE

Mushrooms boiled in salted water are moderately acidified with citric acid and poured with hot brine prepared at the rate of 10 g of salt per 1 liter of water. The low salt content in the filling and low acidity in many cases do not interfere with the activity of microorganisms. Therefore, it is necessary to sterilize mushrooms at a temperature of 90 ° C or at moderate boiling for 80-100 minutes, depending on the capacity of the jars.

The jars are filled 1.5 cm below the neck. After sterilization, they are immediately sealed, the quality of the seal is checked and placed in a cold place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes to destroy bacteria that could survive in the acidic environment after the first sterilization. Mushrooms preserved in this way contain little salt and are used as fresh.

All types of canned mushrooms, especially mushrooms sterilized in brine, must be consumed immediately after opening, as they are quickly contaminated with microbes from the air and spoil. Only mushrooms in a strong spicy vinegar solution, as well as mushrooms preserved with benzoic acid, can be stored in open jars for a long time.

MUSHROOMS IN TOMATO PUREE

The dish is a delicacy, especially if young whole mushrooms were taken for its preparation. Boiled mushrooms are stewed in their own juice or in vegetable oil. When the mushrooms become soft, add fresh tomato puree, thickened to a creamy state. You can also use ready-made 30% puree, pre-diluted by half with water.

Fresh or diluted puree is heated, mixed thoroughly and 20 g of salt and 30-50 g of sugar are added for each kilogram of it. Stewed mushrooms are added to the hot puree prepared in this way. They are heated and then placed in jars.

To prepare 1 kg of product, 600 g of mushrooms and 400 g of puree are required; 30-50 g of vegetable oil. You can also add 1-2 bay leaves and acidify the mixture with citric acid or vinegar to taste.

Mushrooms in sealed jars are sterilized in moderately boiling water; half-liter jars for 40 minutes, liter jars for 60 minutes. The jars are filled 1.5 cm below the neck. After sterilization, they are immediately sealed, the quality of the seal is checked and cooled in a cool place.

MUSHROOM CAVIAR

Pour one glass of water into an enamel pan, add 10 g of table salt and 4 g of citric acid, put on fire, bring to a boil, add prepared mushrooms (about 1 kg) and cook over low heat until tender with gentle stirring. The foam that forms on the surface of the water is removed with a slotted spoon. After the mushrooms float to the surface, cooking can be completed. After this, they are placed in a colander, separated from the liquid, washed with cold water and allowed to drain. Using a stainless steel knife, finely chop the mushrooms or pass them through a meat grinder with a fine grid, season with 4-5 tablespoons of vegetable oil, one tablespoon of mustard diluted in 4-5 tablespoons of 5 percent vinegar, add salt and ground hot pepper to taste. All this is thoroughly mixed, packaged in prepared jars, covered with lids, placed in a pan with water heated to 40°C and sterilized at low boil for 1 hour. After sterilization, the jars are carefully sealed and placed in a cool place.

NATURAL MUSHROOMS

The processed mushrooms are placed in a pan with salted and acidified water (at the rate of 20 g of table salt and 5 g of citric acid per 1 liter of water), after which they are boiled. When cooking, the mushrooms should reduce in volume. The foam that forms on the surface of the liquid is removed using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. The finished mushrooms are placed in prepared jars and filled with filtered liquid in which they were boiled. Jars should be filled 1.5 cm below the top of the neck. The filled container is covered with prepared lids, placed in a pan with water heated to 50°C and sterilized with low boiling water for one and a half hours. After this, the mushrooms are immediately capped, the quality of the capping is checked and air-cooled.

MUSHROOMS IN SOUR SAUCE

To prepare such canned food, all types of edible mushrooms are used, which should not be very old and quite healthy. Saffron milk caps and chanterelles in vinegar, as well as other types of mushrooms, are a good side dish for meat. They are also used for preparing salads and vinaigrettes.

Place 1-2 bay leaves, 1 teaspoon of mustard seeds, 1/4 teaspoon of allspice and a little less black pepper at the bottom of a liter jar. Add chopped onion, horseradish, cumin, nutmeg flowers and other spices to taste. Then the mushrooms are placed in the jar, filled with a filling heated to 80°C, after which the jar is quickly sealed and sterilized for 40-50 minutes (depending on the container) at a temperature of 90°C or at a slow boil.

The composition of the filling is as follows: 1 part 8 percent vinegar and 3 parts water. Add 20-30 g of salt per 1 liter of mixture. The filling is prepared cold, or even better, hot. A measured amount of water and salt is heated to 80°C, vinegar is added and, after thoroughly stirring the solution, the jars with mushrooms are filled to the top.

The jars are filled 1.5 cm below the neck. After sterilization, they are immediately sealed, the quality of the seal is checked and cooled in a cold place.

If it is not possible to sterilize the mushrooms, you need to increase the acidity of the filling. In this case, take at least 1 liter of 8 percent vinegar for 1 liter of water, leaving the amount of salt the same. The filling can also be acidified with crystalline citric acid or liquid lactic acid. In this case, add 20 g of citric acid or 25 g of 80% lactic acid to sterilized mushrooms per 1 liter of filling. If the mushrooms are not sterilized, more acid is added.

MUSHROOMS IN SWEET AND SOUR FILLING

Mushrooms in sweet and sour sauce are prepared using the same method as in sour sauce. To prepare sweet and sour filling, for each liter of sour filling, the composition of which is given above, you need to add 80 g of sugar. If the mushrooms in the sweet and sour sauce are not sterilized, the vinegar rate is increased to 1 liter per 1 liter of water.

CANNED BREASTS AND WILLIES

Milk and milk mushrooms contain hot milky juice, which can cause poisoning if not processed correctly. As a result, such mushrooms can only be used after they have been salted. During the ripening process of canned salted mushrooms, their burning taste disappears after one and a half months of storage.

Carefully remove the salted milk mushrooms and milk mushrooms into a colander, removing any wrinkled or damaged ones. After the brine has drained, the mushrooms are washed with cold water and allowed to drain.

In prepared jars, preferably with a capacity of 0.5 liters, place 3 grains of bitter and allspice, 1 bay leaf, mushrooms, then add 2 tablespoons of 5% table vinegar.

The jars are filled 1.5 cm below the neck. The missing amount of liquid is supplemented with salted hot water (at the rate of 20 g of salt per 1 liter of water). The filled jars are covered with prepared lids, placed in a pan with water heated to 40°C, and sterilized for an hour with the water boiling gently. After sterilization, the jars are immediately sealed, the quality of the seal is checked and cooled in a cold place.

MUSHROOMS FRIED IN BRUSHED

Mushrooms fried in breadcrumbs are a very tasty dish. To prepare it, take large, but not overgrown mushrooms, peel them, cut them into slices, add salt, pour in egg and roll in flour and grated breadcrumbs. Then the mushrooms are fried in oil, placed hot in glass jars and, depending on the container’s capacity, sterilized for 1 hour - 1 hour 30 minutes in boiling water. The jars are filled 1.5 cm below the neck. After sterilization, they are immediately sealed, the quality of the seal is checked and cooled.

STEWED MUSHROOMS

Fresh, completely healthy mushrooms are peeled, washed and, if they are very large, cut into small pieces. Then add a little salt to the mushrooms, add a pinch of cumin, onion, red pepper and simmer until they become soft. After this, the hot mushrooms are placed in jars, which are sterilized in slowly boiling water: half-liter jars for 2 hours, and smaller jars for 1 hour 15 minutes. The jars are filled 1.5 cm below the neck and after sterilization they are immediately sealed, the quality of the seal is checked and stored in a cold place. This kind of canned mushrooms does not require culinary preparation, and to serve they only need to be heated and poured with an egg.

When stewing mushrooms, you can add 1-2 tablespoons of vegetable oil or some other fat to a liter jar, and an egg at the end of cooking. In this case, the mushrooms need to be sterilized a second time after 2 days, spending three times less time.

Stewed mushrooms, placed in jars hot and well covered with oil, do not need to be sterilized if they are stored for a short time.

MANUFACTURING MUSHROOM HOOD

Mushroom extract is prepared from fresh mushrooms or waste after any kind of canning. It is used for soups and also as a side dish.

Peeled and washed mushrooms are cut into small pieces, salt is added, a little water is added and simmered for half an hour. For 1 kg of mushrooms add 0.25 liters of water, which is poured in small portions. The juice released from the mushrooms is poured into a separate container.

Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. The juice collected during stewing and after pressing is mixed, evaporated over high heat to a thick syrupy mass and poured hot into small jars or bottles. The jars are immediately hermetically sealed and turned upside down with the lids. After 2 days, jars with mushroom extract are sterilized in boiling water for 30 minutes. With this method of preparation, the mushroom extract is well preserved for a long time.

Chopped mushrooms can also be pressed raw, after which the squeezed juice must be boiled until thickened with the addition of 2 percent salt from the total amount of juice.

When using mushroom extract as a side dish, add up to 10 percent vinegar, in which you should first boil a little allspice, black and red pepper, mustard seeds, a few bay leaves and other spices. The mushroom extract, seasoned with vinegar and spices, is poured hot into jars and is no longer sterilized. This side dish has a very pleasant taste and smell.

STORING SALTED MUSHROOMS

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and widespread use of such mushrooms in food becomes impossible. To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the jars with parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

DRYING MUSHROOMS

Drying is a simple and widely known method of preparing mushrooms for future use. Properly dried mushrooms can be stored for a long time without losing their taste and aroma. In terms of nutritional value and digestibility, they are higher than salted and pickled ones.

However, not all edible mushrooms are suitable for drying. Many lamellar mushrooms contain bitter substances that are not removed during drying, therefore, mainly tubular mushrooms are dried - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and goat mushrooms. You can also dry strings and morels, morel caps, white truffles, mushrooms, variegated and branched polypores, and common chanterelle. Among the lamellar mushrooms that are dried are autumn, winter and summer honey fungus, variegated mushroom, champignons, cherry blossoms, fleecy scale, and deer whip.

Before drying, mushrooms must be cleared of needles, leaves, soil and other debris. They cannot be washed or moistened with water - this will reduce the quality of the mushrooms, they will lose their flavor and become darker than normal. After cleaning, the mushrooms need to be sorted by size and quality. Overripe, flabby, slimy, wormy, moldy specimens should be thrown away. For aspen mushrooms, boletus mushrooms, and boletus mushrooms, the stem must be cut off flush with the cap; for porcini mushrooms, only the lower part should be cut off.

It is best to dry mushrooms on special devices - sieves, sieves, braids - strung on a thread, on pins mounted on wooden racks, or on the knitting needles of a mushroom dryer.

It is very important to correctly determine when a mushroom is dried. A normally dried mushroom does not crumble, bends slightly, and breaks under force. An under-dried mushroom bends easily and feels wet to the touch; an over-dried mushroom crumbles, crunches, and easily breaks into pieces. Well-dried mushrooms have a similar taste and aroma to fresh ones. After drying, about 10% of the fresh weight remains in the mushrooms.

Dried mushrooms should be stored at temperatures up to 10 ° C and low humidity, otherwise they may become moldy. It should be borne in mind that they very easily absorb foreign odors, so they should not be stored near odorous substances.

Drying in a Russian oven

Mushrooms prepared for drying are laid out with their caps down on sieves, braids, or strung on knitting needles. They should be placed in the oven when the temperature in it after firing drops to 60–70 °C. At a higher temperature, it is not recommended to start drying, as the mushrooms can steam or fry, burn and become very black. At temperatures below 50 °C they dry very slowly, turn sour and deteriorate.

Before loading mushrooms into the oven, you need to sweep out the coals and ash. If sieves or wickerwork do not have stands, then bricks should be placed under them on edge so that the mushrooms do not come into contact with the oven floor.

During drying, it is very important to ensure that the moisture that evaporates from the mushrooms is removed. To do this, when closing the stove, the damper should be placed on two bricks, leaving a gap between them for air flow from below. The upper part of the damper should not tightly close the stove; it should be tilted back slightly, this will allow moist air to be removed from the stove all the time. At the beginning of drying, the stove pipe should be slightly open by two-thirds of the valve; as the mushrooms dry, it should be gradually closed, and by the end of drying, it should be closed tightly.

Mushrooms dry unevenly, small caps dry faster, large caps dry more slowly. To ensure that the mushrooms are dried evenly, the dried ones must be removed in a timely manner, and the rest left to dry. Mushrooms should not be overdried - they lose their flavor and become tasteless. Under-dried mushrooms begin to mold at the slightest dampness.

You cannot dry morels and stitches in a Russian oven. They quickly steam, and at the end of drying they burn and lose quality. These mushrooms must first be dried in the open air or in a well-ventilated area, and then dried in the sun, over a hot stove, on or near a stove.

Oven drying

Mushrooms can also be dried in the oven. To do this, you need to make several grids from a wire mesh with large cells, which are inserted into the oven instead of ordinary baking sheets.

Mushrooms prepared for drying should be laid out on wire racks, placed in the oven at a temperature of 60–70 °C and dried until tender. While drying, leave the oven door ajar to allow moist air to escape.

Mushroom powder

To make mushroom powder, you can use the same mushrooms as for drying. The powder can be prepared from one type of mushroom or from a mixture. The stems of most trumpet mushrooms produce a coarse, difficult-to-cook powder, so it is best to use only their caps. A very good powder is obtained from chanterelles and morels.

Before drying into powder, the mushrooms are cut into slices 0.5–1 cm thick. They are dried in the sun and then dried in a kiln or oven. Dry mushrooms with a moisture content of no more than 12% are suitable for grinding into powder. They can be ground in a coffee grinder or crushed in a porcelain mortar. Poorly ground powder can be sifted through a fine sieve, and large particles can be dried and ground again. The finer the powder, the better quality it is.

Mushroom powder absorbs moisture very easily and spoils quickly. It should be stored in closed jars, bottles and other tightly sealed containers in a dark, dry, cool place.

Powders from various mushrooms are used to prepare sauces, soups, caviar; they are sprinkled on meat and fish dishes during cooking to improve the taste and aroma. Before use, mushroom powder is mixed with a small amount of warm water and left for 20–30 minutes to swell, then added to food and boiled for 10–15 minutes.

In addition to powders, you can make mushroom cereal from dried mushrooms, which is used in soups, sauces and other dishes.

BOTULOTOXIN and BOTULISM - the most important information for everyone

BOTULOTOXIN (botulinum toxin, botulinum toxin) is a protein neurotoxin produced by the bacteria Clostridium botulinum. The strongest poison of organic toxins and substances in general known to science. The lethal dose of botulinum toxin averages from 0.0004 to 0.001 mcg/kg body weight.

Botulinum toxin is tasteless, colorless and odorless (occasionally the affected product acquires the smell of rancid oil). Destroys when boiled for 5-10 minutes, when autoclaved for an hour at a temperature of 121°C, when soaked in a solution of 1% baking soda for an hour. The toxin is not destroyed when interacting with hydrochloric acid of gastric juice.

BOTULISM - (from Latin botulus - sausage) - a severe toxicoinfectious disease characterized by damage to the nervous system, mainly the medulla oblongata and spinal cord, occurring with a predominance of ophthalmoplegic and bulbar syndromes. It develops as a result of ingestion of food, water or aerosols containing botulinum toxin produced by the spore-forming bacillus Clostridium botulinum.

Botulinum toxin affects the motor neurons of the anterior horns of the spinal cord, as a result of which the innervation of the muscles is disrupted, and progressive acute respiratory and heart failure develops, leading to death or severe irreversible disability. The entry gates are the mucous membranes of the gastrointestinal tract, respiratory tract, damaged skin and lungs.

Botulinum toxin is not transmitted from person to person. Despite the fact that botulism is recorded much less frequently than other intestinal infections and poisonings, it is precisely because of the severity of the consequences that it continues to remain an extremely dangerous disease.

Clostridia botulinum produces botulinum toxin only in conditions of complete absence of oxygen and at temperatures above +18oC (fastest and in the greatest quantity at +35oC). As a rule, these are canned and sausage products (especially canned fried mushrooms and meat and fish prepared in large pieces with damage on the surface).

When botulinum toxin is produced in canned food, bombing (swelling) of the cans is not necessary!

The exotoxin produced by bacteria during reproduction enters the body with food, is absorbed in the gastrointestinal tract and affects the nervous system, causing disturbances in the functioning of the cranial nerves, skeletal muscles, and nerve centers of the heart. Ocular symptoms are characteristic (fog, spots before the eyes, mydriasis and anisocoria of the pupils, strabismus), later bulbar symptoms join (impaired speech and swallowing, mask-like face). Death occurs from hypoxia caused by impaired oxygen metabolism, asphyxia of the respiratory tract (paralysis of the respiratory muscles) and paralysis of the heart muscle.

Nowadays, factory-made canned foods are rarely the cause of botulism. Basically, poisoning occurs due to the consumption of mushrooms, vegetables, fish and home-canned meat. Clostridium botulinum (botulinus bacillus), like its spores, lives in large quantities in the soil, and in nature it is a completely harmless microorganism. Oxygen is required for its normal functioning.

Only under conditions of severe lack of oxygen does the botulinus bacillus begin to produce a deadly toxic substance - the protein botulinum toxin (botulinum toxin, botulinum toxin). This requires a protein environment and the absence of oxygen. These are the conditions that are created in hermetically sealed home canned foods, especially mushrooms, meat or fish.

Mainly, difficulties arise due to the fact that in order to completely destroy this bacterium, it is necessary to heat the products in an autoclave at a temperature of 120°C, and this is almost impossible to achieve at home.

To avoid the development of botulinus, it is necessary to very carefully clean and wash the mushrooms, since when they come into contact with the soil, they can be infected with botulinus or its spores, which, when in the right conditions, can produce a toxin in canned food. But no amount of cleaning or washing will guarantee complete removal of botulinum from the product. The bacterium itself is destroyed by boiling the mushrooms once, but in order to destroy the spores, such treatment is not enough, so it is recommended to boil the mushrooms 2-3 times with an interval of 20-36 hours: during this time, the spores will germinate and will be killed during subsequent heat treatment.

Mushrooms sterilized in the above manner are boiled in fresh marinade; In this case, the acid is added just before the end of cooking, so that its concentration does not decrease during boiling, the boiling acid is poured into sterilized jars and sealed with boiled lids using a seaming machine.

Cooled jars must be stored in a refrigerator, cellar or other cold place at a temperature below +18oC. The last precaution is to heat the mushrooms immediately before use. It is relevant due to the fact that the danger is not the bacteria or spores themselves, but the product of their disrupted normal life activity - poisonous botulinum toxin, which causes poisoning, resulting in either death or severe disability.

IMPORTANT. When boiled for 10 minutes (to guarantee, be sure to boil after boiling for 15-20 minutes, since the pieces of the product must warm up inside!) the botulinum toxin is destroyed and the product becomes harmless.

IMPORTANT. When canned food is stored at temperatures below +18oC, botulinum toxin is not produced. Therefore, home-canned food must be stored only in the refrigerator, cellar, etc., not allowing it to remain for a long time even at cool room temperature!

Salted and pickled mushrooms are rightfully considered a worthy decoration even for a festive table. However, it is worth remembering that mushrooms are also a rather capricious product that requires a special approach, both during cooking and during storage. This means that when starting to harvest mushrooms, it is important to consider a number of points.

On guard of your health! I will not dwell in detail on the issue of edibility and inedibility of mushrooms - this is a separate topic that requires a special approach. Let me just remind you that in addition to absolutely edible mushrooms, there are also so-called CONDITIONALLY POISONOUS mushrooms that can be eaten, but only if they are specially processed. So, if you are not sure of the edibility of what you brought in your basket, it is better not to take risks. After all, statistics show that every year in Russia alone from 800 to 1200 cases of mushroom poisoning are registered, and about 40-80 people die from it every year. I will dwell in more detail only on the issue of storing mushrooms. After all, it is no secret that if this product is stored incorrectly, there is a huge risk of contracting botulism. Let me remind you that botulinus is a bacterium that lives in the soil and in the natural environment it is an absolutely harmless organism. It becomes dangerous only when it finds itself in conditions of severe oxygen deficiency - for example, in a hermetically sealed jar with salted mushrooms. Under these conditions, the bacterium begins to produce toxins, which, if they enter the human body, lead to death or serious disability. That is why it is safer to store mushrooms prepared for the winter in any non-oxidizing container where air can freely penetrate.

And to prevent the mushrooms from becoming moldy in this case, you can pour boiled oil on top of them and tie them with a clean napkin. If you still plan to store mushrooms in sealed jars, then they must be sterilized. To do this, do not add marinade 1 cm to the edge of the jar, cover the container with a boiled lid and place the jars in a pan with hot water. Boil it all over low heat for 30-40 minutes, then seal it and let it cool. By the way, it is almost impossible to completely destroy the botulinus bacterium at home. More precisely, the bacterium itself dies during the first boiling of the mushrooms, but in order to destroy its spores, the mushrooms need to be boiled at least 2-3 times with intervals of 20-30 hours. It is much easier to avoid encountering this microorganism if you simply rinse and peel the mushrooms thoroughly before cooking. But, if doubts remain, already pickled mushrooms can be boiled for 15-20 minutes so that they become absolutely harmless. A couple of tips on preparing mushrooms for pickling and pickling. For canning, it is better to use small, dense young mushrooms. If the mushrooms are large, they need to be cut into pieces. It is advisable to salt and marinate each type of mushroom separately from each other. But sometimes different mushrooms can be mixed at your discretion. It is not recommended to soak and wash mushrooms for a long time, as they absorb water very quickly, which does not have the best effect on the taste. It is better to wash under running water. To prevent the mushrooms from darkening, you can put them (already washed) in sour-salted water (for 1 liter of water, a teaspoon of salt and a little citric acid). It is better to boil the mushrooms in an enamel bowl. The resulting foam must be removed. As soon as the mushrooms sink to the bottom, they are ready.

Marinating mushrooms

For this method of canning, it is better to use tubular and lamellar mushrooms (honey mushrooms, porcini mushrooms, boletuses, boletus mushrooms, boletus mushrooms, etc.). This can be done in two ways: cook the mushrooms TOGETHER with the marinade or cook the marinade separately from the mushrooms. The first method allows you to preserve the aroma of mushrooms as much as possible and get a richer marinade, which, however, becomes cloudy and viscous. But the second method keeps the marinade transparent, but not so tasty and rich. However, the choice of recipe is a matter of taste. Therefore, we offer the most popular ones. Calculation of products - per 1 kg. mushrooms

Recipe No. 1

We wash the mushrooms, let the water drain and immediately add them to the marinade for cooking. We prepare the marinade as follows: pour 0.5 cups of water, 0.5 cups of 6% table vinegar and 0.5 tablespoons of salt into an enamel pan. Place the mushrooms in the boiling marinade and stir constantly. After boiling, remove the foam, reduce the heat and cook the mushrooms for 20-25 minutes. After they settle to the bottom, add 10 g of sugar (but you can do without it), citric acid on the tip of a knife and spices: 1 bay leaf, 5 black peppercorns, 2 cloves and 0.1 g of cinnamon. If desired, you can also add 2-3 g of dill. Once again, bring everything to a boil and place the hot mushrooms in jars, which we preheat by steaming. If there is not enough marinade for pouring, you can use boiling water. You can also put currant leaves on top and add boiled vegetable oil (2-3 cm) to preserve the mushrooms from mold.

Recipe No. 2

Wash the mushrooms and pour in the prepared marinade. To prepare it, pour 0.4 liters of water into an enamel pan, add half a spoonful of salt, 6 black peppercorns, 3 bay leaves, a couple of cloves, a little cinnamon, star anise and citric acid on the tip of a knife. All this is boiled for 20-30 minutes over low heat. After this, the marinade is cooled to 60-70 degrees and 20 g of 6% table vinegar is poured into it. If desired, you can add diced onions to the marinade during cooking. Mushrooms are poured with the prepared marinade, placed in jars and sterilized.

Recipe No. 3

We wash the mushrooms, boil them, cool them and place them in sterilized jars, arranging the layers with onion rings. Separately, prepare the marinade: add half a liter of 6% table vinegar, 30 g of salt, a couple of bay leaves, 6 black peppercorns and 4 allspice peas and 5 small onions to half a liter of water. Cool the marinade to a temperature of 40-50 degrees. And pour in the mushrooms. Close the jars and pasteurize for about 30 minutes.

Recipe No. 4

– for marinating honey mushrooms, add 1 kg of honey mushrooms to 15 g of salt and sprinkle with water diluted with vinegar and vegetable oil (for a glass of water, 50 grams of 6% table vinegar and half a glass of oil). Heat all this and cook for 30 minutes. Place the boiling marinade with mushrooms in clean jars. Add a clove of garlic and a little dill. Sterilize for 15-20 minutes

Pickling mushrooms

Pickling is an easier way to prepare mushrooms. You can also salt mushrooms in different ways. Dry method, cold and hot. The first method involves preparing dried mushrooms, which are not washed, but only wiped with a cloth, and then placed in a special container, sprinkled with salt, and pressed down under pressure. Spices are not used with this method of salting. But only saffron milk caps and hazelnuts can be salted in this way. Mushrooms salted in this way can only be eaten for 7-10 days

Cold way Pickling is used for mushrooms that do not require pre-cooking - these are milk mushrooms, saffron milk caps and russula - and involves soaking pure mushrooms in frequently changed water or brine for one to three days. After this, the mushrooms are placed with their caps down in special containers, sprinkled with salt, and pressed under pressure to form a brine. Garlic, dill, cumin, currant or cherry leaves are added to taste. Such mushrooms are ready for consumption only after a month and a half. Plus, they require special storage conditions at temperatures from 1 to 7 degrees.

Recipe: For 1 kg of mushrooms - 30 g of salt, 1 clove of garlic (cut into slices), fresh dill. Soak the mushrooms for three days in brine (add 10 g of salt and a little citric acid to a liter of water). Pour salt into a specially prepared container and place the mushrooms. Sprinkle each layer with salt and add a sprig of dill and a few cloves of garlic. Cover with a lid and place the weight. After 1-3 days, when the mushrooms settle and give juice, you can put a fresh batch of mushrooms on top, which are also sprinkled with salt and spices, or transfer the first batch into glass jars, which are placed in the refrigerator for lactic fermentation for 1.5 months. The mushrooms must be completely covered with brine.

Hot method of pickling mushrooms- the most popular. Mushrooms are boiled in a highly salted solution with the addition of spices and placed in jars.

Recipe No. 1: Boil mushrooms in salted water (for 1 kg of mushrooms, half a glass of water and 2 tablespoons of salt), stirring constantly so as not to burn. After boiling, remove the foam and add 1 bay leaf, 3 allspice peas, 3 cloves, 5 g of dill and 2 blackcurrant leaves. The cooking time for different mushrooms is different: boletus, boletus and porcini mushrooms are cooked for about 20-25 minutes from the moment of boiling, valui 15-20 minutes, russula and volushki no more than 10-15 minutes. Cooked mushrooms need to be cooled and placed in specially prepared jars along with brine. You can eat them after 40-45 days.

Recipe No. 2: Pour some water into the bottom of the pan, add 20 g of salt and add mushrooms. Cook them for 20-25 minutes, then cool. Place 3-5 peas of allspice, 5-8 peas of black pepper and a couple of bay leaves on the bottom of clean prepared jars. Place a layer of mushrooms. Place 1-2 cloves of garlic on the mushrooms, then add another layer of mushrooms. Add dill and another layer of mushrooms. Fill the jar tightly and try to drain as much excess liquid as possible. Place a bay leaf, a sprig of dill on top and add a little flavored sunflower oil. Cover the jars with plastic lids and store in the refrigerator. You can eat such mushrooms already on the 40th day.

Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature home-cooked dish. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.

Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom this product should belong to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. For this process, you should choose only enameled or tinned containers, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option is Rhine (nest) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the stem. This will also add an unsurpassed look to the dish.
4. If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
5. It is recommended to preserve the caps of porcini and aspen mushrooms separately from the roots.
6. It must be preserved without the skin.
7. Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be: greenfinches, rowers, saffron milk caps, boletuses, goats, fatties, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method is in great demand, since during the cooking process the favorite delicacy is soaked in all the components of the marinade and acquires a particularly aromatic taste characteristics. To implement this method you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• a third of a glass of table vinegar;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (on the tip of the knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be placed in jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• cloves - 2-3 buds;
• dry - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally on the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that it doesn’t end up in the basket.

After collection, you need to prepare for preservation at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for such species as honey mushrooms, valui, svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and, before pickling, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

It is not recommended to soak the remaining varieties (white boletuses, boletuses, milkweeds, boletuses, etc.), as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In boletus, boletus, boletus, russula, etc., the legs are separated from the caps, and the chanterelles are thoroughly cleaned of dirt and debris under running water.

Salted and pickled (canned) mushrooms are interesting because they can be eaten either in their pure form or fried or boiled. This allows you to add some piquancy to any dish. Therefore, the question of whether it is possible to fry pickled mushrooms automatically disappears in this case.

Salted and pickled mushrooms differ from each other only in that acetic acid is used for pickling. If we talk about pickles, then only table salt is used as a preservative. Therefore, we can conclude that pickling is the same as salting, but with the use of acid. At the same time, prepared mushrooms can be used both hot and cold.

In addition, they can even be combined with each other, choosing the ratio in accordance with your taste preferences. For example, if you like a pleasant sourness in a dish, then you should add more pickled product to it. And if you want to feel the taste of the mushrooms themselves, then you need to take one part of the pickled fruiting bodies and four parts of the salted type.

Getting rid of excess salt

Canned products differ from fresh mushrooms not only in that the latter are immediately ready for consumption. The bottom line is that during pickling and salting (canning), acetic acid and salt accumulate in the legs and caps. It is these substances that keep mushrooms almost fresh for a long time. Their excess is a completely common occurrence, because if preservative additives are not added, the product can easily become unusable. Therefore, when preparing, they often take a little more acid and salt than required.

Before making fried potatoes with salted mushrooms, you should perform a number of simple steps:

1. First, you need to taste the product - it may turn out to be suitable and does not require any processing.
2. If there is too much vinegar or salt in the mushrooms, then they need to be soaked in clean water or rinsed using a colander.
3. Finally, if there is not so much excess acid and salt, then you can do without any processing, but then you should put less salt in the dish than indicated in the recipe.

Proper roasting

Canned mushrooms are a product that is ready to eat, so they will have to be fried a little less. In fact, everything here comes down to properly heating the product and giving it a rosy and appetizing appearance.

To do this, you can use the following rules:

1. Cut the mushrooms into small pieces.
2. Fry them with sunflower oil.
3. Cooking takes no more than ten minutes.
4. If only mushrooms are fried, they should not be salted.

Fried potatoes with pickled mushrooms

There are many recipes with salted mushrooms. Take fried potatoes, for example. To prepare it you need to prepare the following ingredients:

The cooking technology will be as follows:

It should be noted that housewives who know whether it is possible to fry salted mushrooms often prefer to fry them in the oven, following almost the same scheme.

Fried canned milk mushrooms with onions

Canned milk mushrooms are a traditional winter snack that fits perfectly on any table. Milk mushrooms are served on both regular and holidays. Experienced housewives do not have to wonder whether it is possible to fry salted milk mushrooms.

Fried milk mushrooms with onions are an excellent appetizer that has a unique combination of flavors.

Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.

Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.

Is it possible to pickle mushrooms in plastic containers?

Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.

Preparatory stage of salting

Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.

Cleaning

Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.

Slicing

If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.

Soaking

Methods for pickling mushrooms

There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.

Quick salting

The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.

Boil them until tender, add salt to taste, use spices, garlic and pour in weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.

Hot method

The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, place the mushrooms in it.

Important! After 5 minutes, foam will appear that needs to be removed.

As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.

As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.

Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.

Cold way

Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.

Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.

Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.

Important! Synthetic fabrics cannot be used.

Refrigerate the pickles, and within a few weeks you will be able to enjoy the finished product.

Dry pickling

Place the mushrooms with their caps down, just as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.

This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.

In a barrel

Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.

After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.

Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.

Without vinegar

The recipe for making it without using vinegar is especially popular.

Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.

Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.

Pickling frozen mushrooms

There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.

For 3 kilograms of freezing, you will need 3 heaping tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.

After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.

Recipes for pickling mushrooms at home

It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.

Milk mushrooms

Milk mushrooms are quite common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

• 60 grams of salt;
• 4 cloves of garlic;
• 10 black peppercorns;
• and the same number of leaves from a currant bush;
• several dill umbrellas.

Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.

Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.

Saffron milk caps

To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.

Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.

To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.

Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.

Oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Butter

The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.

Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.

Chanterelles

It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.

Gobies

Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Pigs

Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.

Volnushki

Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.

Cowsheds

The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.

All that remains is to put the cowsheds in jars, fill them with brine and seal them.

Storing salted mushrooms

Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.