How to close mushrooms in jars for the winter: only proven recipes

Canned mushrooms serve as an independent snack, as well as an addition to other dishes. There are many recipes for preparing a forest harvest for the winter, each of which has its own characteristics.

Canned mushrooms serve both as a stand-alone snack and as an addition to other dishes.

Compliance with the conditions for the preparation of containers and fruits guarantees their long-term storage. Mushrooms must be pre-processed. It is better to take copies of medium or small sizes so that they fit in a jar. Damaged fruits must be removed.

A healthy forest product has a clean and level surface. Do not postpone the conservation process for a long time. Mushrooms are in urgent need of processing. It is recommended to use only hats, as the legs are good for preparing other dishes.

The fruits selected for canning should be soaked and thoroughly cleaned, and the container must be sterilized. Varieties that are bitter (milk mushrooms, volnushki) need to be filled with salted water for a day, changing the water at least twice.

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The best recipes for canning mushrooms in jars

Of the myriad possible ways to prepare mushrooms for the winter, some are more commonly used than others.

Many housewives prefer to boil the fruits, believing that due to heat treatment, the product is saturated with the aromas of all the ingredients that make up the marinade. This method requires:

• forest harvest 1 kg;
• half a glass of water;
• table vinegar, a third of a glass;
• a large spoonful of salt and a small sugar;
• spices (allspice, laurel, citric acid, cloves).

Step by step guide:

1. Pour water into an enamel pot, pour in a third of a glass of vinegar and add salt.
2. After boiling, move the mushrooms into a container and cook until tender, which is determined by their type and parts. For example, the cooking time for hats is slightly longer than for the legs.
3. To avoid clouding of the marinade, it is important to remove the resulting foam. When the product sinks to the bottom and the foam stops forming, the fire can be turned off.
4. Add spices to the marinade and, after cooling, transfer to jars, tightly corking.

Mushrooms can be boiled in another container, preparing the marinade separately. Detailed cooking process in this way:

1. Salt water and cook the forest delicacy in it until it sinks to the bottom. Then strain with a colander.
2. For the marinade, mix 3 teaspoons of 80% vinegar essence (or 250 ml of 9% vinegar), salt, sugar in a lira of water; peppercorns, bay leaves, dry dill and cloves. Increase the dose of ingredients if necessary. After the composition boils, pour the fruits laid out in jars with it.

To prevent botulism from developing, you can add a pinch of citric acid to each jar. It is also not recommended to cover dishes with metal lids.

To cook deliciously boletus boletus, you need to stock up on 2 kg of raw materials:

• apple cider vinegar (50 ml);
• bay leaf;
• peppercorns.

The washed and peeled boletus should be cut into medium-sized pieces, after which:

1. Place the mushrooms in a bowl, cover with water and put on fire. After 10 minutes, rinse and boil again. Rinse again after 30 minutes.
2. Add the rest of the ingredients and simmer for another 10 minutes.
3. Transfer to a sterile container and roll up.

Wrap the jars and leave to cool. No need to sterilize. For storage, put in a refrigerator or other cool place, protected from sunlight.

Method without using vinegar:

1. The natural product is transferred to boiling water. Add 30 g of salt and 2 g of citric acid per 1 liter.
2. The saucepan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
3. Arrange the finished product in sterilized jars and roll up the lids.

If citric acid needs to be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of cooking.

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Recipes for cooking canned honey mushrooms

Honey mushrooms grow in whole families, so having stumbled upon a stump covered with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category in terms of taste, they are very tasty in pickled form.

• 1 spoonful of salt;
• 2 tablespoons of granulated sugar;
• 10 tablespoons of 9% vinegar;
• spices.

So, necessary:

1. Boil the forest product with the addition of salt until it settles to the bottom.
2. In another saucepan, prepare the marinade with all the ingredients.
3. Drain the honey agarics through a colander and place them in a boiling marinade.

After a quarter of an hour, put the mushrooms in a sterilized glass container and roll up. In order to preserve without seaming, the following recipe is suitable:

• mushrooms 5 kg;
• water 1.5 l;
• 70% vinegar;
• 100 grams of salt and sugar;
• a pinch of cinnamon;
• peppercorns.

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Prepare the marinade in a separate bowl.

1. Soak the mushrooms in cold water for 30 minutes. Rinse and strain through a colander.
2. Pour cold marinade over and boil. After half an hour, remove from heat, cool and transfer to jars, pour vegetable oil into each of them. Store in a cool place.

Adding aromatic ingredients such as cinnamon or black currant to the marinade will add extravagant flavor to the dish. As a result, the taste will become richer. For 5 kg of the main product, you will need:

• 5 leaves of currant and cherry;
• cloves of garlic (to taste);
• 2 sprigs of dill;
• 1 tablespoon vinegar;
• Bay leaf.

Detailed guide:

1. Salt water and move honey mushrooms into it. Boil. After a third of an hour, strain, leaving 2 cups of broth, which is again poured into a saucepan.
2. Pour a little vegetable oil on the bottom of the jars.
3. In a saucepan with mushrooms, chop chopped garlic, dill and pepper, and boil for another 20 minutes, adding vinegar at the end.
4. Transfer the contents of the pot to the jars. Put to sterilize. Close after 20 minutes.

An unusual way to add a spicy taste is with cinnamon. For 2 kg of fruit and a liter of water you need:

• a couple of tablespoons of sugar and one salt;
• 4 pieces of cloves;
• 3 cinnamon sticks;
• 3 bay leaves;
• 3 teaspoons of vinegar.

The mushrooms must be well peeled and dried.

1. Pour all ingredients into hot water. After boiling, you need to wait 5 minutes and add vinegar. After secondary boiling, remove from heat.
2. Place honey mushrooms in another pot of water and boil. After 20 minutes, the fruits should settle. Then strain and spread over a sterilized container, then top up with marinade.

It is important to take into account that the product must be laid out in such a way that it fills only 2/3 of the can. Before serving, rinse beforehand.

For those who prefer to buy frozen food, rather than collect fresh, there is a special recipe that has the advantage of saving time for cleaning. For 1 kg of raw materials, take:

• litere of water;
• 6% vinegar 200 ml;
• salt and granulated sugar;
• sweet pepper;
• carnations;
• Bay leaf;
• garlic.

Uncomplicated cooking process:

1. Boil frozen food for 10 minutes without defrosting.
2. Chop the garlic thinly. Bring the marinade with all the ingredients to a boil.
3. After boiling, add the mushrooms. After 10 minutes, remove from heat and cool.

Distribute to jars and place in a cold place. In a day, the dish is ready to eat.

Honey mushrooms have a sweetish taste, which becomes special when pickled. Depending on the ingredients used in the recipe, the taste of the dish varies. The mushroom broth, which remains after cooking, can be frozen and used in the preparation of soups and sauces.

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