How to preserve porcini mushrooms at home
Content
We preserve ceps for the winter: recipes and methods
Fresh mushrooms are not subject to long-term storage due to the large percentage of water that they contain. A few days after harvesting, the mushrooms fade, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should be used only after several hours after collection for consumption after suitable heat treatment or their processing into resistant foods, i.e., canned.
We usually preserve porcini mushrooms according to recipes that have long been well studied. But do not discount new methods. Some of them are presented in this article. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars. Canned mushrooms - a good semi-finished product, replacing fresh mushrooms.
The best canned food comes from porcini mushrooms.
You can only preserve the youngest mushrooms with a hat no more than 3-5 cm in diameter, completely fresh. Only mushroom caps or hats with a leg no more than 1 cm long are involved. Cutted legs of porcini mushrooms can be dried or pickled. For preservation, the mushrooms are thoroughly cleaned with a sharp knife, then sorted by size and poured with clean cold water for 10 minutes.
After washing, the mushrooms are discarded on a sieve to dry and blanched in boiling saline (2 g of salt and 0.5 g of citric acid per 1 liter of water). Blanch for 5-10 minutes, counting from the beginning of the boil. Mushroom broth is used for pouring canned food. After blanching, hot mushrooms are laid out in prepared warmed jars and poured with a decoction in which they are blanched, sterilized in boiling water, immediately rolled up and cooled.
Components:
- Prepared mushrooms - 700 g.
2% brine:
- water - 300 g
- salt - 6 g
- citric acid - 1/5 teaspoon.
In hermetically sealed jars, the mushrooms completely retain their fresh taste and smell. Mushrooms for storage in hermetically sealed jars can be prepared in various ways.
Recipe for canning porcini mushroom
We offer a simple recipe for how to preserve stewed porcini mushroom and get a ready-to-eat dish at the exit.
Structure:
- Prepared mushrooms - 700 g
- vegetable oil -100 g
- salt - 2 teaspoons
- onion - 50 g.
Prepared mushrooms are blanched and then stewed in a pan for about 30 minutes with the addition of oil and salt. When the mushrooms give juice, quenching is stopped. In hot form they are laid out in prepared glass jars, hammered with the sauce in which they were stewed, and sterilized, as in the conservation of mushrooms, and then rolled up.
How to preserve porcini mushrooms for the winter
Before canning porcini mushrooms for the winter, they need to be cleaned, washed, let the water drain and cut into bars or slices. In an enameled pan, heat the oil, put the mushrooms in it, salt and boil in your own juice, under a lid with a slight boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes transparent. Mushrooms should be decomposed hot in small jars sterilized in boiling water for 15 minutes (sterilize the lids as well) and pour at least 1 cm of melted butter on top. If mushrooms should be stored at room temperature, the jars should be sterilized for 1 hour and hermetically clog. If they will be stored in a cold room, banks can simply clog. In any case, they need to be stored in the dark, because fats in the light are broken down and rancid.
Canned porcini mushrooms: recipes for their preparation
- Peel, rinse, chop and boil the mushrooms in salted water.
- In each jar, pour a fifth of the volume of hot boiled water with a small addition of vinegar (3 teaspoons of 5% vinegar per 100 g of water), fill with mushrooms and sterilize.
- Banks cork and put in storage.
- When using, the liquid is drained, and the mushrooms are fried in a pan, like fresh.
- Next, we offer various canned porcini mushrooms and recipes for their preparation with the addition of various ingredients.
Canned mushrooms.
Components:
- Mushrooms are young
On a half-liter jar you need spices:
- Bay leaf - 1 pc.
- Allspice - 4–5 peas
To prepare a marinade for 0.5 l of water:
- salt - 2 part teaspoons
- sugar - 1 teaspoon
- table vinegar - 0.25 cups
Peel, rinse and blanch the mushrooms in boiling water for 10-15 minutes, depending on the size of the mushrooms or their parts. Then, discard the mushrooms in a colander, drain and place in sterile half-liter jars, on the bottom of which spices are to be preliminarily placed. Pour the cucumbers with the prepared hot marinade, cover the jars with sterile lids and sterilize in boiling water for 35–40 minutes. Then take out the cans, roll up, turn upside down and cool under the covers. Store in a dark, cold place.
Canned mushrooms.
Components:
- Porcini mushrooms young
For boiling mushrooms in 1 liter of water:
- salt - 20 g
- citric acid - 5 g
Peel and rinse freshly picked mushrooms. Cut large mushrooms into several parts and boil in salted and acidified water until tender. Transfer the boiled mushrooms into sterile jars, pour with filtered hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter - 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn them upside down and cool under the covers. Store in a dark and cold place.
Ceps, canned with vegetables.
Components per liter jar:
- Ceps - 500 g
- Carrots - 300 g
- Onions - 50 g
- Parsley roots - 100 g
- Tomatoes - 400 g
- Garlic - 1 clove
- Parsley and celery greens - 1 small bunch each
- Bay leaf -1-2 pcs.
- Allspice - 4–5 peas
- Salt - 30 g
- Sugar - 10 g
For ceps, separate the caps from the legs.
Peel the legs off the ground, put everything in a pan and boil until cooked.
During cooking, put peeled carrots, onions and parsley root to the mushrooms.
Cut boiled mushrooms with vegetables into slices and mix with chopped tomatoes.
Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.
At the bottom of sterile cans, put chopped herbs, bay leaf, a clove of garlic and peas of pepper.
Then put the boiled mushrooms with vegetables and pour mushroom broth.
Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes.
Then roll up, turn upside down and stand under the covers until completely cooled.
Store in a dark, cold place.
Pickled (salted) canned porcini mushrooms.
Components:
- Pickled porcini mushrooms
On a liter jar you need:
- Bay leaf - 2 pcs.
- Allspice - 4–5 peas
- Acetic essence 80% - 1 teaspoon
- Salts to taste
Remove the pickled mushrooms from the marinade, put on a sieve and let the liquid drain. Then put the mushrooms tightly in sterile jars, having previously placed spices and salt on the bottom of the jars. Stacked mushrooms with boiling water, cover with sterile lids and sterilize in boiling water half-liter jars for 35 minutes, liter - 45 minutes. After the sterilization time has elapsed, remove the cans from the water, add to each teaspoon of vinegar essence and immediately roll up. Turn rolled cans upside down and stand under the covers until they are completely cooled. Store in a dark, cold place.
