The traditional month for collecting these products is September. But you can collect them in the summer.

The following mushrooms are suitable for pickling:

• Boletuses.
• Black milk mushrooms.
• Gladyshi.
• Boletus mushrooms.
• White mushrooms.
• Valui etc.

However, the most delicious winter pickling comes from. Preserving them will appeal to anyone’s taste, but it is important to collect only young mushrooms. If they are old, the pickling will not be as tasty.

In what form can they be salted? Yes, in any way! Sometimes, this does not require preliminary work, but you can preserve them raw only if they are young. Many older mushrooms are pre-dried, boiled, boiled, stewed, etc.

3 ways to preserve mushrooms (video)

Canning mushrooms for the winter: a quick recipe

Preservation of these products should take place in the warm season so that they are ready for consumption in the winter. Preserving them at home is very simple, the main thing is to know all the nuances. Simple recipes for preparing these products can be found in cookbooks or on the Internet. The simplest method of preserving mushrooms will be described below.

This recipe will require the following ingredients:

• Mushrooms.
• Water.
• Salt.

Cooking steps:

1. The mushrooms must be washed well in water. There should be no dirt on them. If dry or limp mushrooms are present, they should be discarded, as they are not suitable for preservation.
2. Place the ingredients in a saucepan, add water and bring it to a boil. They should cook for 1 hour. The water needs to be salted. During this time, the mushrooms should settle to the bottom; if this does not happen, then the cooking time must be increased.
3. Next, the products are drained through a colander.
4. Then they should be dipped again in salted water, which is a marinade, and cooked for 10 minutes.

After this, you can roll them into sterilized jars.

A simple recipe for canning mushrooms at home

Ingredients:

• Mushrooms (honey mushrooms, boletus, white mushrooms, etc.).
• Water.
• Sugar (a couple of spoons).
• Salt (4 spoons).
• Vinegar.
• Black pepper (peas).
• Bay leaf.
• Cloves (optional).
• Garlic (several cloves).

The conservation process includes the following steps:

1. All fruits must be washed well. After that they are cut into small pieces.
2. Next, they are lowered into salted boiling water and cooked in it for 15 minutes. During this period, a lot of foam will form in the pan; it must be removed. During cooking, the broth will acquire a golden color.
3. After this, the fruits should be placed in a separate container and poured with marinade. It is prepared like this: 2 tablespoons of salt per 1 liter of water. At this stage, the rest of the spices from the list of ingredients are also added. Let the mushrooms lie in this marinade for several hours. During this time, they will acquire a very pleasant smell, which will have a positive effect on their taste.
4. Then the marinated mushrooms are put back on the fire and boiled for 10 minutes. The pan should be covered with a lid so that odorous vapors do not escape completely.
5. When the heat is off, add garlic to the pan. It is not recommended to cut it, it is needed solely for the smell.

At the last stage, the mushrooms are rolled into sterilized jars. They should be kept with the lids down until they cool completely.

Canning mushrooms in jars for the winter: the most delicious recipe

Products:

• Champignons (must be fresh).
• Olive oil.
• Black pepper (peas).
• Red onion.
• Vinegar.
• Garlic.
• Parsley.
• Salt.
• Coriander (seeds).

Preparation:

1. The champignons should be washed. If they are large, then you need to cut them. To make the twist look nice, use small products.
2. Next, they need to be immersed in salted water and cooked for 5-7 minutes. During this time they will become soft.
3. While the mushrooms are cooking, you need to chop the onion and parsley. You should also prepare the oil.
4. The boiled champignons are transferred to a separate container, and spices, chopped garlic, onions, and parsley are also sent there. Then all this should be sprinkled with olive oil. The mixture is stirred.
5. The liquid in which the champignons were cooked will be used as a marinade. Now you can put the contents of the container into sterilized jars and pour the marinade on top. You need to make sure that the products are completely covered with it.

How to deliciously marinate mushrooms with vegetables

Grocery list:

• Any wild mushrooms.
• Carrots (for 1 kg of mushrooms there are about 3 large carrots).
• Bell pepper (2 pieces).
• Black pepper (peas).
• Several onions.
• Bay leaf.
• A couple of cloves of garlic.
• Vinegar.

So, the cooking process includes the following steps:

1. Mushrooms must be sorted and washed.
2. After this, they should be cut into slices and covered with water in a saucepan. The water should boil, then you need to drain it, pour new water into the pan and repeat the process.
3. The products should be boiled in new water for 15-20 minutes. While they are cooking, you can do the vegetables. Each vegetable must be peeled and finely chopped.
4. Then the vegetable mixture is fried along with the mushrooms, which are already sufficiently cooked. The total frying time should not exceed 10 minutes. The pan should be covered with a lid.

The water in which the food was cooked will be the brine. You can fill jars with the fried mixture and pour brine on top. Now the cans can be rolled up.

Mushroom caviar for the winter: the best recipe

The caviar turns out delicious!

Products that should be prepared for very tasty mushroom caviar:

• Honey mushrooms.
• Bulb onions.
• Carrot.
• Bulgarian pepper.
• Carnation.
• Salt.
• Bay leaf.
• Vinegar.

Caviar is prepared as follows:

1. First, the products are washed from dirt and dust.
2. Washed honey mushrooms should be infused in cold salted water for about 1 hour. Several times during this time they need to be turned over by hand. There is no need to worry about the mushrooms being damaged. They will not break, since it is a fairly elastic mushroom.
3. Then water is filled into the pan and honey mushrooms are placed there. As soon as the water boils, turn down the heat. Spices and a spoonful of vinegar are added to the water. Honey mushrooms are cooked for 50 minutes.
4. While the mushrooms are cooking, you need to do the vegetables. The carrots are grated, and other vegetables are finely chopped.
5. Then the vegetable preparation is fried in a cauldron until cooked. After this, boiled honey mushrooms are added to the cauldron. Next, the whole mixture is peppered, salted and simmered over fire for 1.5 hours. When 30 minutes have passed, the cauldron can be covered with a lid.

The finished caviar is placed in sterilized jars and rolled up.

Universal marinade for all mushrooms (video)

There are many ways to roll mushrooms for the winter. They are salted, pickled, made into caviar, stew or appetizer. All this diversity should be kept in mind if you want to treat yourself to something “mushroom” during the cold winter season.

Marinated mushrooms “Mom’s secret”: step-by-step recipe

Why this name? Canning has been popular for a long time, many mothers are happy to pass it on to their daughters, and it is already becoming a signature among the younger generation. It is best to use porcini mushrooms to prepare such a delicious dish; their calorie content is almost as good as meat, but in the absence of them, you can take any, the result will not change: the delicious appetizer will fly off the table in a matter of minutes. You can also prepare a stew by stewing mushrooms with vegetables (potatoes, cabbage, beans, peppers, onions).

Ingredients:

• 900 g mushrooms;
• 900 ml water;
• 3 bay leaves;
• 5 g cloves;
• 6 g black pepper;
• 15 g sugar;
• 125 ml vinegar;
• 25 g salt.

Preparation:

1. Carefully sort the mushrooms; soft or old ones are not suitable for pickling.
2. Rinse the fruits in several waters. It is better to cut large ones into several parts, send small ones to a cooking container whole.
3. Pour some water into the container with the mushrooms, turn on the heat and, after boiling, simmer for a quarter of an hour.
4. At the same time, in another container, boil the marinade from the remaining ingredients, using a slotted spoon or colander, transfer the fruiting bodies from the pan of water into the boiling marinade.
5. Boil the mushrooms in the prepared marinade for another quarter of an hour, place them in glass jars prepared by sterilization.
6. Immediately seal and place the lid down on a flat surface.

In tomato

The recipe has been tested by many chefs, so we can it with confidence; your efforts will certainly be appreciated by your guests.

Ingredients:

• 1 kg 950 g of mushrooms (saffron milk caps are recommended, but others can be used);
• 150 g tomato paste;
• 120 g sugar;
• 80 gsalt;
• 150 ml water;
• 4 bay leaves;
• 7 g peppercorns;
• 300 g carrots;
• 320 g onions;
• 140 g vegetable oil.

Preparation:

1. Send the sorted and washed mushrooms with cold water to cook in a large enamel container for 40 minutes (slightly add salt to the water).
2. Pour the fruit bodies, washed after cooking, with a mixture of water and tomato paste.
3. Add all the ingredients (cut the onion into thin half rings, grate the carrots) and mix the mixture thoroughly.
4. Place the container on low heat. After a lot of brine appears, add flame, and after boiling, turn it down again.
5. Cook at a low simmer for an hour, then carefully pack into glass containers. Seal immediately with sterilized lids.

The shelf life of such preservation is no more than a year, but there is no need to worry about this: it will disappear from the shelves in the basement much earlier.

Pepper salad in jars for the winter

It’s worth trying to prepare such canning; jars with beautiful, bright contents will certainly delight the housewife every year with their appearance, and the family with their amazing taste. The main thing in this recipe is to follow all the processes step by step.

Ingredients:

• 980 g champignons;
• 800 g of sweet pepper (it is better to take multi-colored ones);
• 5 g each of parsley, allspice and bay leaf;
• 110 ml vegetable oil;
• 140 ml vinegar;
• 85 g salt;
• 500 g onions;
• 210 g sugar.

Preparation:

1. Place strips of chopped onion and pepper into a bowl. Add washed mushrooms here (large ones can be cut into pieces).
2. Mix salt, vinegar, vegetable oil, sugar for the marinade (no need to boil, just stir until the sugar and salt crystals melt).
3. Combine the marinade with vegetables and mushrooms.
4. Cover the bottom of clean jars with chopped parsley, bay leaves, and add allspice.
5. After a short boil (a quarter of an hour is enough), put the mushrooms and vegetables into jars and place them in a wide metal container for sterilization (for 10 minutes).
6. Roll up immediately, preferably wrap for a day.

Mushrooms marinated with tomatoes

A wonderful recipe for those who like to constantly cook something new. To prepare canned food, it is better to take small, juicy tomatoes with thick skin. It’s great if you have cherry tomatoes - in combination with mushrooms they will look amazing, but you can only discover the taste by preparing an unusual preparation.

Ingredients:

• 980 ml water;
• 25 g salt (more is possible);
• 40 g dill sprigs;
• 5 g nutmeg;
• 10 g bay leaf;
• 7 g each of allspice and black peas;
• 3 g cloves;
• 550 g tomatoes;
• 580 g of mushrooms (preferably champignons);
• 90 ml vegetable oil;
• 55 ml vinegar.

Preparation:

1. Place clean sorted mushrooms in a saucepan (small ones whole, large ones cut into pieces).
2. Fill with cold water and turn on the heat. After boiling, add pepper, vinegar, vegetable oil, all seasonings, spices, chopped dill. Boil everything for a little over a quarter of an hour.
3. Strain the prepared mushrooms (pour the marinade into a saucepan).
4. Fill a sterile glass container with mushrooms and tomatoes (you can mix them, you can layer them).
5. Boil the marinade and pour over the fruits. Leave covered for a few minutes.
6. Using a special lid (with holes), pour the marinade back into the saucepan. Boil again, pour into glass containers, and seal immediately.

You can immediately store it in a cool place.

“It’s easy”: recipe with fried mushrooms

A wonderful preparation, in winter all you have to do is throw the contents of the jar into a frying pan, fry a little in oil with onions, add potatoes or sour cream and invite everyone to the table. Chanterelles are ideal for such a delicacy, but if on a quiet hunt you are lucky enough to find white, polish, saffron milk caps or boletuses, feel free to go to the kitchen too.

Ingredients:

• 2 kg 600 g chanterelles;
• 100 g salt;
• 200 g vegetable oil;
• 200 g pork fat.

Preparation:

1. After thoroughly washing the mushrooms in several waters, place them in a hot frying pan. Add a little salt.
2. While stirring, wait until all the liquid has evaporated.
3. Pour in the oil and add the remaining salt. Stirring until done.
4. Fill sterilized, completely dry jars with mushrooms, compacting with a spoon. Pour vegetable oil into a filled container.
5. Melt the pork fat and pour the contents of the jars on top. Seal immediately, do not turn over. After cooling, refrigerate.

Salad with blueberries

Unusual, right? Nevertheless, this recipe deserves attention because it is very tasty, nutritious, and beautiful.

Ingredients:

• 1 kg 500 g eggplants;
• 60 g salt;
• 245 g sugar;
• 255 ml vegetable oil;
• 100 g vinegar;
• 45 g chili pepper;
• 40 g garlic;
• 500 g apples (sour);
• 520 g sweet pepper;
• 970 g champignons;
• 1 kg 850 g tomatoes;
• 470 g carrots.

Preparation:

1. Using a meat grinder, prepare puree from prepared carrots, peppers, tomatoes, apples. Send it to cook in a large container, after adding salt and sugar.
2. Cut the blue ones into cubes (along with the peel), mushrooms into quarters.
3. Combine mushrooms and chopped hot pepper and garlic.
4. After the tomato mass has boiled for an hour, add blue cubes to it and continue cooking for half an hour.
5. Place mushrooms in the salad, pour in oil and 9% vinegar. Boil for a quarter of an hour.
6. Arrange evenly (vegetables, mushrooms and sauce) in containers and seal.

Try it no sooner than a month later: the salad must steep.

Caviar: recipe from tomatoes, mushrooms, carrots and onions

- a unique product. It makes a fragrant filling for your favorite pies or pancakes, delicious sandwiches, and an amazing addition to soup.

Ingredients:

• 2 kg 200 g mushrooms;
• 430 g onions;
• 300 g carrots;
• 200 g tomatoes;
• 135 ml oil;
• 45 g salt;
• 6 g black pepper (optional without it).

Preparation:

1. Grind the mushrooms boiled for 10 minutes using a blender or meat grinder.
2. Fry the grated carrots and onion cubes and puree them together with the tomatoes in a meat grinder.
3. Stew all the ingredients by combining the minced mushrooms with vegetables, spices, and oil in a large saucepan. After 40 minutes, put into jars and seal.

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when you have the opportunity to soak in bed longer, a cup of freshly brewed aromatic and, frankly, cozy coffee for an early rise at the crack of dawn, a sip of ice-cold spring water and an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, undoubtedly, evokes deep respect and honors you, and also says that the first harvests of forest gifts have, of course, already been collected and stored for the winter, the treasury of your recipes is replenished every year, and you certainly delight your family with something every season something new. But, as they say, there is no limit to perfection, as many mushroom pickers as there are so many new, original recipes, which we decided to please you with, our dear lovers of collecting and preparing mushrooms.

Mushrooms can be prepared for the winter in a variety of ways: they can be dried, frozen, pickled, pickled or fried. But probably the most popular method is salting; it is this method that allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for pickling. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is possible to pickle an “assortment” of mushrooms, in particular, mushrooms of the same taste.

Salted milk mushrooms “For Intercession Day”

Ingredients:
milk mushrooms,
chopped garlic,
black currant and cherry leaves,
dill umbrellas,
salt - to taste.

Preparation:
Sort the milk mushrooms, clean them of debris, place them in a large saucepan and cover with cold water. Cook for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, place in a colander and rinse thoroughly. Place the mushrooms prepared for pickling in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Place gauze on top, then a flat plate and place a weight on it. Place the container in a cool place and be sure to check the cleanliness of the cloth. If it becomes slippery, wash it and put it back under the load. The mushrooms will be ready by Intercession Day.

Ingredients:
5 kg of porcini mushrooms,
250 g salt,
100 g butter,
15 bay leaves.

Preparation:
Sort out the young white mushrooms, rinse with cold water and place in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. Place the mushrooms in a wooden barrel, caps up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put pressure on top. After a few days, add more mushrooms to the barrel, pour in cooled melted butter and put pressure on again. The mushrooms will be ready to eat in 20-25 days. Before eating, soak them for several hours in cold water, and then boil or stew them as desired.

Ingredients:
5 kg honey mushrooms,
70 g garlic,
1.2 tbsp. black peppercorns,
1.2 tbsp. allspice,
1.3 tbsp. carnations,
5-7 oak leaves,
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Preparation:
Wash the honey mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly skimming off the foam. Place the boiled mushrooms in a colander and let the water drain. Place the honey mushrooms in a barrel or jar, the bottom of which is lined with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, and add spices. Place horseradish leaves, a wooden circle, and a weight on it on the top layer. Honey mushrooms will be ready for consumption in 20-25 days.

Assorted mushrooms with garlic “Autumn Gifts”

Ingredients:
1 kg of forest mushrooms (milk mushrooms, boletus, honey mushrooms),
3 heads of garlic,
4 currant leaves,
4 cherry leaves,
2 leaves of horseradish,
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Preparation:
Wash the mushrooms and dry. Then scald a large enamel pan with boiling water and wait until it dries. Next, place horseradish leaves on the bottom of the pan, then a layer of mushrooms with their caps facing up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and another layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover the top with a clean gauze or linen napkin and place the weight. Send the pan to a cold place, and after two weeks you will be able to please your household with delicious cold mushrooms.

Preparing mushrooms for the winter using the pickling method is suitable for residents of city apartments, because, you see, not everyone has room for a tub of pickled mushrooms.

Ingredients:
3-4 kg honey mushrooms,
2 onions,
2 cloves of garlic,
2 tbsp. 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp. vegetable oil.

Preparation:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then drain them in a colander and put them back in the pan, add 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Place the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse the mushrooms before serving.

Ingredients:
1 kg of porcini mushrooms,
1 onion.
For the marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 buds of cloves,
200 ml water,
1 tbsp. salt,
60 ml 6% vinegar.

Preparation:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil washed and peeled mushrooms for 30-40 minutes. Then drain in a colander. Place the mushrooms in the boiling marinade and cook for another 5-10 minutes. Place a chopped onion at the bottom of the jar, mushrooms on top and pour marinade over it. Sterilize: 0.5-liter jars for 20-25 minutes, 1-liter jars for 30 minutes. Then roll up the jars and turn them upside down. Wrap and leave until completely cool.

Ingredients:
boletus,
salt - to taste.
For the marinade (per 1 liter of water):
2-3 bay leaves,
3 buds of cloves,
6 black peppercorns,
1 pinch of cinnamon,
2 tbsp. salt,
3 tsp Sahara,
2 tbsp. vinegar.

Preparation:
Sort the butter, peel and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and add boiled mushrooms to it. Bring to a boil, cook for 10 minutes and pour into jars. Sterilize: 0.5-liter jars - 25 minutes, liter jars - 30. Roll up. Turn it upside down and wrap it up.

Mushroom solyanka “Excellent”

Ingredients:
1 kg of boiled forest mushrooms (boletus, honey mushrooms, boletus, porcini),
1 kg cabbage,
1 kg of tomatoes,
500 g carrots,
500 g onions,
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Preparation:
Chop vegetables (except tomatoes) and fry in vegetable oil. Place the resulting mass in a saucepan, add boiled mushrooms and stir. Then add diced tomatoes, tomato sauce and simmer everything for 2 hours. Place the prepared hodgepodge into sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Preparation:
Thoroughly clean and rinse the mushrooms, cook them for 20 minutes in a small amount of salted water, then drain in a colander and let the water drain. Fry the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce in the pan. Then place the fried mushrooms tightly in sterilized jars and pour in boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap them and cool. Store jars in a cool place.

Mushroom caviar “Winter pleasure”

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 tbsp. spoons of vegetable oil,
1 tbsp. mustard,
4 tbsp. 5% vinegar,
salt and black pepper - to taste.

Preparation:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you have previously diluted salt and citric acid (40 g of salt and 4 g of citric acid per 1 liter of water). Now place the pan with the mushrooms on medium heat and cook for 30-40 minutes, skimming off the foam. Place the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After this, pass the mushrooms through a meat grinder. Season the resulting mass with vegetable oil, salt and pepper. To add piquancy, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Place them in a large container with hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select intact, young and strong mushrooms: porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and autumn mushrooms. Inspect them carefully, clean them of pine needles, leaves, sand and wipe them with a damp cloth, but do not wash them. Cut off the stems and cut large caps into several pieces. Dry the mushrooms in air or in the oven at a temperature of 40-45°C. When they dry, the temperature can be increased to 60-75°C. In this case, the oven door must be open. The safest way to dry mushrooms is in an electric dryer - thanks to the temperature regulator, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they need to be strung on thick, strong threads, piercing the stems and caps through the center (40-50 pieces per thread), then hang the threads with the strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms should definitely be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried mushroom seasoning “Fragrant”

Ingredients:
dried mushrooms (porcini, honey mushrooms).

Preparation:
Grind the dried mushrooms into flour. Be sure to store this powder in an airtight container, just like dried mushrooms. Before use, mix the powder with warm water and let it swell for 20 minutes, then boil for 15 minutes. This mushroom seasoning is an excellent addition to soups, as well as meat and vegetable dishes.

Carefully sort the mushrooms, peel and rinse quickly, without allowing them to become saturated with water. Then place them on a napkin and dry them slightly. Small mushrooms can be frozen whole, but large ones are better cut into cubes or slices. Place the prepared foods in a thin layer in a special compartment of the refrigerator for quick freezing. And then place the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-processing (sorting, cleaning, washing, drying and slicing), boil the mushrooms in slightly salted water. Then drain in a colander and cool. After cooling, place the prepared mushrooms in plastic bags, dividing into portions, close them tightly, or best of all, seal them with a hot iron through paper and place in the freezer. When consuming frozen mushrooms, do not defrost them first, but immediately place them in a frying pan or boiling broth.

Freezing fried mushrooms

Fry prepared mushrooms (peeled, washed and chopped) until cooked. Cool the finished product and place it in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. It is a creative approach to the process that will allow you to find a use for all the collected mushrooms, preserve and prepare them in such an unusual way that you are guaranteed the admiration of your household and the desire to find out the recipe from your mushroom picking friends.

Happy preparations!

Larisa Shuftaykina

Autumn is a busy time for mushroom pickers. At this time, you need to have time not only to harvest the crop, but also to process it. The easiest way to prepare them for the winter is by canning mushrooms. This canned product can be either a separate dish or an addition to soup or salad. For preparations, you can use both fresh and processed mushrooms. There are many different marinades and cooking recipes.

There are several nuances to preserving mushrooms at home that you need to know to make the preparation as tasty and healthy as possible. To prepare mushrooms, it is recommended to use only enamel or tinned dishes, as they do not react with vinegar.

It is best to choose fruit or bread vinegar for preparing marinade. Aromatic or nesting vinegar would be a good option. It is recommended to marinate small mushrooms as a whole; you just need to trim the stem a little. Thus, the preparation will not only be tasty, but also attractive in appearance. It is recommended to cut large mushrooms into 3-4 parts.

Each type of mushroom has its own preservation characteristics. So, boletus must first be peeled. It is recommended to preserve the caps of porcini and aspen mushrooms separately from the root part. It is recommended to soak valui for several hours before cooking.

It is important to select the right mushrooms . Most often, the following are used for preparing preparations:

Almost all edible species can be used for preservation. The main thing is that among the mushrooms for harvesting there are no poisonous ones. Therefore, to prevent this from happening, you need to buy them only in trusted places, and if you don’t have enough knowledge, don’t collect them yourself.

Preparing for seaming and cooking options

Before you start canning the harvested crop, you need to properly prepare the mushrooms. First of all, you need to pour them into a large bowl and carefully sort them out, while you need to remove all small debris, as well as spoiled mushrooms. To make this easier, fill the bowl with water, so all the twigs and leaves will simply float up. It is recommended to pre-cut large mushrooms into several parts.

It is better not to use overripe mushrooms for food at all. Their taste is lost over time, and there is also a high probability that worms may live in them.

It is important to pay attention not only to the condition of the mushrooms, but also to their varieties. Thus, volushki and milk mushrooms can be a little bitter, so to remove the bitterness, it is recommended to soak them for 24 hours. In this case, you should change the water periodically. To preserve the taste of the product as much as possible, it is recommended to preserve mushrooms by variety.

There are many options for preparing marinade. However, there are two most common ones:

• boiling in marinade;
• boil separately from the marinade.

Most often, mushrooms are boiled directly in the marinade, so they are saturated with all the ingredients and become more aromatic. To prepare the workpiece according to this scheme, you will need the following products:

For cooking, it is best to use an enamel-coated pan. You need to pour water, vinegar, salt into it. Place the mushrooms in the prepared base and cook over low heat. It is important to choose the right cooking time; it is determined depending on the type of main product. So, honey mushrooms need to be cooked for 25-30 minutes, and chanterelles and champignons for about 20-25 minutes. During the cooking process, you should periodically collect the foam, otherwise the marinade will turn out cloudy. At the end you should add pepper, sugar, bay, cloves and citric acid.

The second cooking option involves boiling the mushrooms separately from the marinade. Place the boiled mushrooms in a colander and wait for the excess moisture to drain. To prepare the marinade you should take the following ingredients:

• water;
• vinegar essence;
• sugar;
• salt;
• laurel;
• allspice;
• dry dill;
• carnation.

All components need to be combined in one container and then boiled. The resulting marinade should be poured over boiled mushrooms and placed in jars. When closing, it is not recommended to use metal lids, as the composition contains vinegar, which can react with metal.

Classic mushroom recipe

To prepare the preparation according to the classic recipe, you need to take a mixture of boletus, porcini mushrooms, boletus and boletus mushrooms. In total you should get about 10 kg of mushrooms. For this quantity of the main product you should take:

• salt - 500 gr.;
• bay leaf - 20 gr.;
• allspice - 7 peas.

First you need to carefully sort the mushrooms, wash them and boil them a little in salted water. After cooking, it is recommended to rinse the main ingredient under running water. Next, you need to put it in an enamel container. You should pay attention to the fact that you need to fold them with the caps facing up. Each layer is separately sprinkled with salt and spices. The last layer needs to be covered with gauze and pressure placed on it. Thus, mushrooms should be salted for several days. Then the liquid must be poured into a separate pan and boiled.

The base of the workpiece must be filled with hot liquid and left under pressure for 30 days. The finished product should be placed in pre-prepared jars and covered with nylon lids.

Express preservation recipe

Most recipes for canning mushrooms at home involve long and step-by-step cooking. However, there is an express recipe by which you can preserve mushrooms as quickly as possible and this will not affect their taste in any way. In this case, you can use assorted mushrooms for cooking.

A quick recipe for preserving mushrooms for the winter involves using the following products:

The mushrooms need to be washed well and, if necessary, cut into several parts. The assorted mushrooms should be cooked for 15 minutes, then you need to add all the other ingredients and cook for another 3 minutes. The hot mass needs to be poured into jars and compacted well.

There are many recipes for canned mushrooms; the housewife herself chooses which one to prepare. Regardless of the chosen cooking option, the mushrooms need to be thoroughly washed and cleaned, and only then start cooking.

Every mushroom picker knows how important it is to properly preserve forest harvests. Marinade for mushrooms is a tasty, aromatic brine that will quickly marinate and preserve the taste of mushrooms for the winter. Recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic medium, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

How to prepare marinade for mushrooms

Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:

1. Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
2. Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
3. If you have boletus or boletus, then the caps and legs need to be marinated separately.
4. Butter must first be removed from the skin.

After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.

Mushroom marinade recipes

Pickling mushrooms at home is not such a complicated process; every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with and without pre-soaking, a special way to cook boletus and chanterelles with garlic, a quick recipe for pickling mushrooms for consumption in 3-5 days, and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is excellent for preparing both tubular mushrooms (oyster mushrooms, etc.), and boletuses, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms for 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do this correctly, taking into account the proportions.

Ingredients:

• sugar – 80 g;
• salt – 40 g;
• vinegar – 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• cloves - 5 buds;
• bay leaf – 2 pcs.;
• water – 1 l.

Cooking method:

1. Boil the water. Add salt, sugar and stir well until completely dissolved.
2. Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
3. Place the fruits in jars, fill them with hot brine, and roll them up.

Quick marinade

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who do not yet know how to pickle mushrooms, a quick method of preparing a dish with a photo is suitable for testing. Take any mushrooms, chop them, prepare them. Then pour in brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After this, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

• cloves – 7 buds;
• bay leaf – 3 pcs.;
• thyme – 2-3 sprigs;
• onion – 1 pc.;
• water – 3/4 tbsp. ;
• white wine vinegar – 1/3 tbsp.;
• salt –30 g;
• peppercorns –1.5 tsp;
• mushrooms –700 g.

Cooking method:

1. Finely chop the onion. Prepare the mushrooms: wash, peel, chop.
2. Place all marinade ingredients in a saucepan and bring to a boil.
3. Add mushroom mixture. Bring to a boil, reduce heat to low and cook for another 15 minutes at low temperature.
4. Fill the jars with the preparation and seal.

For porcini mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, delicious boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices and vinegar, study the recipe with photos and start preparing the delicacy. This method is designed for 1 kg of boletus mushrooms, and you can eat such mushrooms within 3 days after cooking.

Ingredients:

• salt – 20 g;
• acetic acid (30%) – 70 ml;
• water – 1.5 tbsp.;
• black and allspice – 14 peas;
• bay leaf – 2 pcs.;
• sugar – 20 g;
• onions – 1 pc.

Cooking method:

1. Prepare the mushrooms by soaking them for a while and rinsing them. Chop and place in a deep saucepan.
2. Add salt, add water and bring to a boil.
3. Cook for 5-10 minutes.
4. Add peeled onion, spices, cook for 20-25 minutes.
5. At the very end of cooking, add vinegar.
6. Place the hot treat into sterilized jars.

For honey mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before preparing pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.

Ingredients:

• water – 1 l;
• sugar – 60 g;
• salt – 30 g;
• vinegar (9%) – 300 ml;
• cloves – 3 buds;
• coriander – 1 tsp;
• bay leaf – 2 pcs.

Cooking method:

1. Rinse the mushrooms, add boiling water, cook for 5 minutes.
2. Place on a sieve and pour in the pre-prepared marinade.
3. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
4. Boil honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
5. Place in jars and roll up.

For the oily ones

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

• water – 1 l;
• salt – 40 g;
• sugar – 60 g;
• acetic acid – 30 ml;
• cloves, garlic, peppers, bay - to taste.

Cooking method:

1. Dissolve salt, sugar, spices in boiling water and boil for several minutes.
2. Cool, pour in vinegar.
3. Place the mushrooms in jars, pour boiling brine, and screw.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. Both large and small fruits are suitable for this method, but small mushrooms look more appetizing on the table, and they pickle much faster than large ones.

Ingredients:

• soy sauce – 50 ml;
• sugar – 30 g;
• balsamic vinegar – 50 ml;
• vegetable oil – 50 ml;
• bay leaf, pepper - to taste;
• parsley, garlic.

Cooking method:

1. Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
2. As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
3. Pour in vinegar and stir again.
4. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

During the busy season of May Day and summer picnics, a recipe for champignon shish kebab will come in handy. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or citric acid. Mushrooms are strung on a skewer and baked over coals. This is an incredibly tasty side dish for meat and fish dishes. Try to diversify your menu!

Ingredients:

• garlic – 6 teeth;
• dill – 30 g;
• salt – 60 g;
• sugar – 30 g;
• vinegar – 30 ml;
• vegetable oil – 30 ml;
• bay leaf, black pepper - to taste;
• water – 1 l.

Cooking method:

1. Boil water in a saucepan, add salt, bay, pepper, bring to a boil.
2. In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
3. Add this mixture to the boiling brine and immediately turn off the heat.
4. Place the mushrooms in the marinade for 10-15 minutes.

For mushrooms in Korean

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 54 kcal.
Purpose: preparation.
Cuisine: Korean.
Difficulty: medium.

Once you try these mushrooms, you will no longer buy them in the store, because the taste of the snack will not leave anyone indifferent! For cooking, you don’t need overseas, expensive products, just champignons, spices, salt, herbs. Start the process by preparing the mushrooms: cut large specimens into portions, leave small mushrooms in their original form.

Ingredients:

• vegetable oil – 60 ml;
• apple cider vinegar – 80 ml;
• soy sauce – 2 tbsp;
• coriander – 1 tsp;
• chili pepper – 1 pc.;
• bay leaf – 2 pcs.;
• dill, parsley – 50 g;
• sesame seeds – 20 g;
• garlic - 6 teeth. ;
• salt – 20 g.

Cooking method:

1. Finely chop the dill, parsley, chop the garlic.
2. Cut the hot pepper into very small slices.
3. Pour oil into a cauldron, add coriander, black and hot peppers, bay, garlic, and herbs.
4. Pour in vinegar and soy sauce.
5. Stir, add salt.
6. Fry sesame seeds in a dry frying pan and add to the marinade.
7. Bring the mixture to a boil, add the mushrooms, stir, and boil again.
8. Cool, remove from heat.

Video

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:

1. How to choose the right mushrooms for twisting.
2. Processing methods.
3. How to seal mushrooms in jars for the winter.
4. 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 can you find the perfect recipe for 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 cold water over the mushrooms, add 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. Slice 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 looked at the simplest ways to roll up mushrooms in jars for the winter. It is necessary to try different options; with experience, each 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 better crimping quality due to 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. The correct operation of the classic seaming is 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 the classic crimping method. 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 should be crimped so that its upper part (1) tightly presses the elastic band to the neck of the jar, and the lower part (2) is crimped more tightly, preventing the rubber band from popping out and holding the lid on the jar. In this case, the edge should be pressed evenly, without folds or irregularities.

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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 you don’t have a lot of space in the freezer, you can boil the mushrooms in a small amount of water until half cooked, when they are greatly reduced in size, freeze them.

Marinated mushrooms

Marinade for 1 kg of prepared mushrooms: 75 g of water, 25 g of table salt, 250 g (1 tbsp.) 6% table vinegar.
Place the prepared mushrooms in a colander, dip them in cold water several times, let the water drain, and 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 of 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 place hot boiled mushrooms in them and pour hot sauce over them. 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 in their 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 of 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 of butter (or lard, vegetable fat, vegetable oil), 20 g of salt.
Cut the prepared fresh mushrooms 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 of wild mushrooms, 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas 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 each of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg of sweet pepper, 300 g of 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).
Pour some water into the bottom of an enamel pan, 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 placed in plastic bags in portions for one-time 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, cover with metal lids and heat-treat them twice - first sterilize the jars for 45 minutes, then keep 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.

We use half-liter jars for canned mushrooms. 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 are sterilized 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, 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 a detailed description of the cooking process, as well as 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 exquisite and extravagant, as well as easy, quick-to-prepare recipes for delicious dishes in case you suddenly have unexpected guests. In our assortment of recipes you will find holiday and Lenten mushroom preparations, as well as practical tips on how to quickly, usefully, and most importantly, beautifully prepare 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.

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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.

We put the mushrooms in jars (throw away the dill and garlic), fill them with marinade (you can add vegetable oil on top, and put a blackcurrant leaf on the bottom). 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, which require a lot of time and labor - I do a little experimentation, just to try and evaluate the recipe. But we’re not talking about that now, but about the simplest way, which doesn’t require a lot of time and effort, but at the same time it’s very tasty. 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-processing, for example, some darken, some are bitter and therefore must be soaked, etc., you can read about these characteristics in the recommendation for preparing a specific mushroom), peeled, washed, soaked (if necessary), boil in a large container (remember that some mushrooms do not cook for very 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 until cooked (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!!!