Mushrooms for the winter can be prepared both fresh and processed. The easiest way to preserve is to clean the mushrooms without water, quickly freeze them, store them in the freezer, and after defrosting the mushrooms are almost as fresh. If there is not enough space in freezer, mushrooms can be boiled in large quantities water until half cooked, when they are greatly reduced in size - freeze.

Marinated mushrooms

Marinade for 1 kg of prepared mushrooms: 75 g water, 25 g table salt, 250 g (1 tbsp.) 6% table vinegar.
Place the prepared mushrooms in a colander, dip them in cold water several times, let the water drain, and then immediately cook in the marinade. IN enamel pan pour 75 g of water, add salt, 1 glass of 6% table 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 allspice grains, 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

At 0.5- liter jar– 700 g fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of hot and allspice.
Prepare and boil the marinade mixture at the rate of: per 1 liter of water – 60-80 g of salt and 30 g of sugar. Boil the mushrooms for 25-30 minutes. in salted water (15 g of salt per 300 g of water), stirring and skimming. Place spices in jars and pour in vinegar. Then quickly put the hot ones in them boiled mushrooms, fill them with hot pouring. Roll up the jars with lids and sterilize in boiling water: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.

Mushroom salad

For a 0.5 liter jar: 450 g boiled mushrooms, 25-30 ml vegetable oil, 10 g vinegar essence 80%, greens, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort out the fresh mushrooms, rinse thoroughly under running water, separate the stems and caps, place in a pan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. Prepare a sauce from vegetable oil, vinegar, black hot and allspice, finely chopped herbs, sugar and bay leaf. Place the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize 0.5 liter jars for 40 minutes. Immediately roll up and place lids down to cool.

Mushrooms in brine

Mushrooms canned in this way contain little salt and can be used as fresh.
Acidify mushrooms boiled in salted water with a pinch of citric acid, pour in hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill the jars 1.5 cm below the neck. Mushrooms must be sterilized at a temperature of 90 or at moderate boiling for 80-100 minutes. Depending on the capacity of the cans. After sterilization, roll up the jars and put them in a cool place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.

Porcini mushrooms in tomato puree

600 g porcini mushrooms, 400 g tomato puree, 50 ml vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash the porcini mushrooms, chop and simmer until soft. own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Mix the vinegar well and add the mushrooms. Then bring to a boil, place in hot liter jars and sterilize for 80-90 minutes. roll up and cool.

Mushrooms in tomato puree

600 g mushrooms. 400 g of tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot puree from fresh tomatoes seasoned with salt and sugar. Heat the mixture to a boil, acidify with citric acid and vinegar, spread in glass jars, close the lids and sterilize 0.5-liter containers in moderately boiling water for 30 minutes, liter containers 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, they must be rinsed in clean water to wash away the vinegar and excess salt.

Fried mushrooms

For 1 kg of mushrooms – 350 g butter(or lard, vegetable fat, vegetable oil), 20 g salt.
Prepared fresh mushrooms cut into pieces. Heat the oil in a cooking vessel, put mushrooms and salt in it, cover with a lid and cook at low boil for 45-50 minutes. Then fry the mushrooms in the same bowl without a lid until all the moisture (mushroom juice) has evaporated and the oil becomes clear. Place the hot mushrooms in heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close the jars and sterilize them in boiling salted water: 0.5-liter - 25-30 minutes, liter - 35 -40 minutes. Be sure to store jars in a dark place.

Mushrooms “Scented”

For 1 kg of mushrooms – 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom broth.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then free the mushrooms from liquid, add vinegar essence diluted in mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.

Stewed mushrooms

1 kg forest mushrooms, 350 g sunflower oil, 100 g 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 of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg sweet pepper, 0.5 kg tomatoes, 300 g boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, add chopped carrots, boil for 5 minutes. Then add the chopped onion and boil for 5 minutes. Add sugar and shredded cabbage, cook for another 58 minutes. Add cucumbers and peppers, cut into slices, vinegar, mushrooms, tomatoes cut into slices, bay leaf, salt and pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, place hot in jars, and roll up.

Hot pickled mushrooms

For 1 kg of mushrooms - 20 g of salt. When packaged in liter jars - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with flavor).
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. Lightly mash and drain 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(saffron milk mushrooms, milk mushrooms, russula). Svinushki, milk mushrooms, volushki and white mushrooms should be soaked for 3 days in brine before salting (per 1 liter of water - 10 g of salt and 2 g of citric acid). Sprinkle a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, sprigs of dill and cloves of garlic. Cover with a plate of smaller diameter than the container and place the weight. After 1-3 days, the mushrooms will give juice and settle. After this, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. The mushrooms should be completely covered with the resulting brine. Place the containers in the refrigerator for 1.5 months for lactic acid fermentation.

Mushrooms in salt

Hard mushrooms (tubular, boletus, govorushki, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin slices, laid out on planks or racks and left to wilt slightly in the sun. Then they are mixed in a basin with a weighed portion of salt so that they are well salted (in poorly salted places, dangerous bacteria can multiply, which cause severe poisoning), but do not break. Dry, clean jars are filled with mushrooms so that there are no air bubbles between the mushrooms, the surface is covered with a thin layer of salt and the jars are closed with metal lids or tied with double cellophane or parchment, which should be wetted on top.

Mushroom concentrate

1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled, washed mushrooms are finely chopped, salted and boiled in part of water until softened under the lid. Then add the remaining portion of water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, pour it boiling into small jars (12 mm below the rim), wrapped in a damp towel, secure the lids and sterilize for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100*C), and for long-term storage– another third sterilization after 2 days (the same as the second). Store in a cool place.

Frozen mushrooms

Ingredients: freshly picked young mushrooms of all types, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan or basin with chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are laid out plastic bags portions for single use, they are labeled and the air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not defrosted before use, but frozen, immersed in boiling water and consumed without residue.

Mushroom caviar with tomatoes

1 kg of mushrooms, 200 g of onions, 300 g of tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then drain in a colander, rinse under running water and cool. Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Finely chopped onion and lightly fry the tomatoes cut into slices. Then mix everything, add salt and pepper to taste, and fry again for 10 minutes. Place the hot mass into jars, close with metal lids and stir twice heat treatment– first sterilize the jars for 45 minutes, then keep them for 2-3 days at room temperature and sterilize again for 60 minutes.

Chanterelles “For a gourmet”

1-2 kg chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp. 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

On half liter jar: 250 g porcini mushrooms, 170-200 g red tomatoes, 130 g carrots, 50 g parsley root, 20 g onions, 15 g salt, 5 g sugar, parsley and celery, 1 bay leaf, 3-4 allspice grains t hot 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.

Autumn is the time to think about how to make preparations from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared in the most different ways. The most common methods for preparing mushrooms for future use: dry them, roll pickled mushrooms into jars, pickle them in a barrel or pan, or simply freeze them. In winter, such preparations can be used to prepare delicious dishes. mushroom soup, salad, gravy for the side dish and other delicious things. The most popular, simple and detailed recipes mushroom preparations, accompanied by step-by-step photos, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you all year round!

The best recipes with photos

The last notes

During the “silent hunting” season, many people wonder how to preserve all harvested mushrooms A great way to do this is to freeze it. You can freeze both wild mushrooms and those you purchased in a store or market. After all, everyone knows that in the summer the price of mushrooms is much lower.

Preparing vegetables for the winter is an integral part of preparing for the cold season of almost all housewives. Tomatoes, cucumbers, squash, zucchini, peppers, carrots, cabbage, mushrooms and other products are very popular at a time when there are not too many of them on store shelves. The mushroom itself is a very unusual fruit, finicky, the selection and preparation of which should always be approached with attention and caution.

How do you prepare mushrooms for the winter?

Mushrooms for the winter can be prepared fresh or processed - this is not important, since everyone has their own preferences. The most in a simple way is preservation by freezing step by step. To do this, just wash them, peel them, quickly freeze them and store them in the freezer until they are needed.

If there are so many mushrooms that it is difficult for them to fit in the refrigerator, then you need to boil them first. They will shrink significantly in size and can be frozen. Once defrosted, they taste like they've just come from the forest and are perfect for later use in cooking.

Some housewives are accustomed to adding salt to mushrooms right away. This applies to boletus, porcini and champignons. Others are soaked for a long time in cold water, after which salt, spices and roots are added to remove natural bitterness. But regardless of the method, the mushrooms placed in the jar are kept at room temperature until a slight sourness appears. And then stored in a cool place.

Step-by-step preparation

Harvesting at home requires following some rules. Firstly, any containers and containers cannot be sealed. Fresh air must be supplied to the dishes so that there is no favorable soil for the development of botulism, which in half of the cases is fatal.

Secondly, you can pickle any mushrooms: milk mushrooms and honey mushrooms (lamellar), porcini mushrooms, boletus and aspen mushrooms (tubular), as well as champignons. The preparation and canning process is almost always the same. The only difference is that the lamellar legs are not salted, like other species.

Marinated mushrooms

For the recipe you will need:

• mushrooms - 1 kilogram;
• water - 75 grams;
• table salt - 25 grams;
• 1 glass of table vinegar 9 percent;

• sugar - 10 grams;
• citric acid - 2 grams;
• allspice - 6 grains;
• Bay leaf.

Pour water into a saucepan, add salt and vinegar, put on fire and bring to a boil. Then add the washed mushrooms and cook until they are cooked. When the juice is released and the liquid completely covers the contents of the pan, the stove can be turned off.

During cooking, a cap of foam will form on the surface, which must be removed.

When the mushrooms sink to the bottom, you need to add sugar, citric acid, allspice and bay leaf, reheat, bring to a boil and, when slightly cooled, put into prepared jars. Sterilization is not necessary, but the dishes must be clean and dry. The jars are filled almost to the brim, leaving only 1 centimeter to the neck. Cover with lids and place in low boiling water for half an hour. After the time has passed, they need to be closed and rolled up.

Interestingly, it is better to pickle mushrooms separately and strictly according to their types. The thing is that boletus, boletus and others darken if boletus are nearby. If you cook some of them together, they will be ready very soon, while others will remain raw. In addition, often a hat small size boils faster than larger ones.

Pickling mushrooms

You will need:

• mushrooms - 1 kilogram;
• salt - 40 grams;
• water - 0.5 liters;
• styling jar.

All recipes for pickling butter, honey mushrooms and other fruits are based on removing the bitterness from them. To get rid of the bitter taste, vegetables are soaked in cold water for three days, changing it every day. To avoid waiting so long, you can cook the mushrooms for about half an hour in salted water, then leave them on a wire rack to cool.

The soaked mushrooms are placed in jars, caps down, in small layers and evenly covered with salt. The containers need to be covered with a towel so that they release the juice and sink. After which they need to be filled to the very top in the same way. Next comes the sealing of the cans, which will go to a cool place.

Canned natural mushrooms

Ingredients for cooking:

• mushrooms - how many will come out;
• water - 1 liter;
• salt - 40 grams;
• vinegar - 3 teaspoons 5 percent;
• hot water - 100 grams.

Preparation and canning according to this recipe should be carried out only in sterilized containers. Vinegar and 100 grams are poured into half-liter jars hot water. You need to boil the salted mushrooms in advance, put them in hot jars, cover with lids and place in a pan of boiling water for half an hour. Then roll up and cool.

Snack from canned mushrooms It's very easy to prepare. Banks are opened excess liquid drained, and the contents are laid out in a frying pan and fried with a small amount oils You can add a little pear juice and onion to the dish and simmer for a few minutes.

Mushroom fresh salad Also great with any meal. It will require boiled eggs, onions, cheese and pickled mushrooms. All ingredients are chopped into cubes, mixed in one bowl and seasoned delicious sauce based on vegetable oil, garlic and herbs.

Canned pickled mushrooms

To prepare you will need:

• mushrooms - 700 grams;
• vinegar - 30 ml 5 percent;
• salt - 80 grams;
• sugar - 35 grams;
• bay leaf, bitter and allspice;
• water.

First, prepare the marinade filling: for 1 liter of water, 70 grams of salt and 30 grams of sugar. Salted mushrooms are boiled in advance. Spices are placed in clean jars and vinegar is poured, after which mushrooms are placed and poured with hot marinade. The jars are rolled up with lids and sterilized for 15 minutes.

Canning, pickling, drying and salting for the winter have always been in great demand. After all, it is very convenient to take out a jar of fragrant mushrooms at any time and enjoy them. The preparation process does not take a lot of time and does not require special costs and strength. Therefore, there is nothing better than stocking up on delicious pickled or salted mushrooms and treating your family, friends and acquaintances to them.

Exists great amount recipes that allow you to preserve mushrooms for the winter in jars. During the cold season, such preparations will go perfectly with almost any dish on the table. Therefore, every self-respecting housewife should know how to seal mushrooms in jars for the winter. If you follow the described algorithms and tips, you can easily pickle and seal mushrooms at home.

Main features of mushrooms

Many housewives have their own signature dish homemade with which you can surprise your guests. Therefore, many people refuse to buy food in supermarkets and cook it themselves. One such product is canned mushrooms. for the winter they will allow you to do it step by step necessary blanks and stock up on them for future use.

Many scientists have argued and discussed for a long time the question of which kingdom mushrooms belong to. The fact is that they have both proteins, which are characteristic of the animal world, and carbohydrates with minerals, characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.

Recipes instant cooking pickled oyster mushrooms

As for the types of mushrooms that are suitable for the process, then you can use any representatives of the kingdom. Naturally, with the exception of poisonous individuals that can harm the human body.

The mushroom kingdom is the most diverse in terms of the number of species. On this moment There are about two million varieties of mushrooms, of which only about 100 thousand have been fully studied.

Champignons, fat mushrooms, russula, porcini mushrooms, chanterelles, boletus mushrooms, fly mushrooms, row mushrooms, goat mushrooms, saffron milk caps, boletus mushrooms, boletus mushrooms, and so on are best suited for preservation.

Canning methods

There are two most popular recipes, with which you can marinate and preserve any mushrooms step by step. You can boil the mushrooms together with the marinade or separately from it. To understand which method to choose, you should familiarize yourself with each of them in detail.

Boiling in marinade

This method can rightfully be called the most popular among skilled housewives. This is due to the fact that when mushrooms are cooked together with the marinade, they receive all the necessary properties from the latter. In this way, you can achieve high taste and aroma characteristics for future preparations.

To prepare the marinade in this way, you will need to prepare the necessary ingredients. These include:

How to pickle boletus mushrooms hot and cold

After preparing all the necessary ingredients, you will need to take an enamel bowl and add vinegar, water, salt and, of course, cooked mushrooms. The resulting mass is brought to a boil and simmered over low heat.

The cooking time directly depends on the type of mushrooms that the housewife has chosen. Thus, the caps of champignons, chanterelles, porcini mushrooms and boletus are boiled for 20-30 minutes. Their legs should be cooked for no more than 20 minutes. If we're talking about about honey mushrooms, the cooking time will be about half an hour.

During cooking, it is recommended to collect the resulting foam using a slotted spoon. If you neglect this, you may end up with a cloudy marinade. If the mushrooms have sank to the bottom of the container and the foam has stopped releasing, then the cooking process can be completed.

Now you need to add allspice, sugar, bay leaf or cloves to the container, as well as citric acid. You need to give the mixture a little time to cool. All that remains is to place the remaining dish in previously thoroughly washed jars and fill to the top with marinade, then close the lids tightly.

Cooking separately from marinade

As the name implies, in this method the mushrooms will be cooked separately from the marinade in slightly salted water. Moreover, the cooking process itself is practically no different from what was presented in the previous method.

First of all, you need to prepare the ingredients:

Recipes for preparations from fried oyster mushrooms for the winter

Naturally, you will need mushrooms. They are placed in a container with water and salt. For every liter of water you will need approximately 35-40 grams of salt. It is necessary to cook until the mushrooms sink to the bottom of the container. Don’t forget to regularly remove the foam using a slotted spoon. By the end of cooking, the water should become clear.

At the same time, the marinade is being prepared. To do this, all prepared components are mixed in one container with water, stirred and brought to a boil.

Now you can load the cooked mushrooms into jars, and then fill them to the top with the prepared marinade. The jars are tightly closed with lids. It is not recommended to use metal lids for this, as they can cause botulism in the dish.