How to prepare mushrooms for winter at home

Proper winter harvesting provides the family with a valuable protein product with high nutritional value. There are various ways of harvesting mushrooms for the winter and most of them are described in detail on this page. Before you prepare the mushrooms at home, you need to thoroughly understand the existing technology and in no case to violate it. This is fraught with unpleasant consequences for health and well-being. Therefore, carefully study the question of how to prepare mushrooms for winter mushrooms and follow all the tips given in this article.

Harvesting mushrooms of mushrooms for the winter begins with the proper collection of raw materials in the forest. This should be done exclusively in dry, cool weather. So you can get clean and dry raw materials. Next, look at the preparation of mushrooms for the winter in recipes with photos that show all the technological aspects of processing raw materials. Choose the appropriate method and proceed.

Recipes for harvesting white and black mushrooms for the winter in banks

There are three ways to harvest mushrooms for the winter in banks: cold, dry and hot. Rural residents often use cold and dry methods, and townspeople use hot methods.

The cold preparation of black mushrooms for the winter in jars is a fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation. Cold-salted mushrooms do not reach readiness earlier than one and a half to two months, but they are tastier and better stored than hot-salted mushrooms. Recipes for harvesting white mushrooms for the winter without fail include the heat treatment of raw materials with subsequent sterilization. Therefore, they are stored much longer.

Harvesting winter mushrooms in a hot way is distinguished by the fact that the mushrooms are ready for use in a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Watch the stocking for winter for a video that illustrates the cooking process.

Cold harvesting recipes for the winter

All recipes for preparing mushrooms for the winter in a cold way are recommended to initially select strong, non-wormy and unripe mushrooms, cut off whole or part roots, rinse with cold water. Pour all the mushrooms with cold water and put in a cold room for a day, then drain the water, rinse the mushrooms with clean water and lay in a tub in layers, pouring each layer with salt. In salt, you can add a little allspice, bay leaf and dill. Close the tub filled with mushrooms with a wooden circle, put a small load on top. Mushrooms are suitable for food no earlier than 40–45 days after salting.

Hot winter recipes

For 1 kg of mushrooms:

• 40-50 g of salt
• 1-2 bay leaves
• 3 pcs. peppercorns and cloves.

Recipes for harvesting dry breasts for the winter hot way

Harvesting dry mushrooms for the winter in a hot way is the most reliable and simple method of stocking mushrooms for future use. When drying, the taste of mushrooms improves. When drying, the breasts retain their valuable nutritional qualities. All recipes for harvesting dry breasts for the winter are advised to select only healthy, strong specimens without wormholes. Mushrooms are cleaned of debris or wiped with a damp cloth, but do not wash. The leg should not be longer than 2-3 cm. The cut legs are also dried, while the thin legs are cut lengthwise and the thick ones are cut across into 2-3 cm circles.

Drying conditions affect the taste of mushrooms. They can be dried in air, in special ovens, dryers, ovens, electric ovens, in the sun, in a Russian oven. First, mushrooms are dried at a temperature of 40-50 ° C for 3-4 hours, and then dried at a temperature of 60-70 ° C.

For air drying, mushrooms are cut into slices, which are then strung on thick threads or twine and suspended in a draft under a canopy so that the bundles do not touch each other. Slices can be laid out on a clean cloth and exposed in the sun. For drying in electric and gas stoves, baking sheets or iron sheets are used, on which the mushrooms are laid out in one layer with the caps up. You can string the hats on steel rods and lay them across the pan so that they do not touch each other. The oven door must be ajar to prevent steaming. The air temperature for drying is maintained at a level of 45-50 ° C. When water flows out of the mushrooms, the temperature is raised to 70 ° C. Mushrooms dry in 8-12 hours.

How to prepare dry mushrooms for the winter

It is better to dry the mushrooms in a Russian oven. Before preparing dry mushrooms for the winter, they are laid out on baking sheets or nets with their hats up and placed in the oven 2-3 hours after flooding. The pipe and damper are left open to allow air circulation. Mushrooms strung on metal knitting needles and mounted on special devices are quickly dried. Combined drying is also used when mushrooms are first dried in an oven or oven, and then dried in the sun. (in this case, they especially retain the aroma) or, conversely, they are first dried in the sun and then dried in the oven or oven.

However, with this method, the aroma is lost. Properly dried mushrooms bend slightly, break, but do not crumble. Mushrooms are stored in a closed glass bowl or cloth bags. Dried mushrooms can be stored for years. But over time, they lose their taste. Dry mushrooms are highly hygroscopic, quickly absorb moisture, as well as various extraneous odors. They must not be stored with other products.

How to prepare mushrooms for the winter: recipes with video

We also offer other recipes on how to prepare hot milk for winter at home.With the hot salting method, the loosened and washed breasts must first be blanched, then folded onto a sieve so that the glass is water, then put in the dishes prepared for salting, add spices and sprinkle with salt. Before you properly prepare the mushrooms for the winter, you need to choose the appropriate method and follow the technology exactly.

For 10 kg of mushrooms:

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

See how to prepare the milk for winter on a video that shows the entire process.

Place the soaked breasts to the brim in the prepared dishes (enameled pan, barrel) with their legs up, pour over salt at the rate of 3-4% by weight of mushrooms

per 10 kg

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves and others

Put the barrels on the bottom, on top, and also shift the mushrooms in the middle with them. On top you need to put a wooden circle and cargo. As the mushrooms settle in the barrel, you can put a new portion of them, pouring them with salt, and so on until the container is full. After this, the breasts should be taken out to a cold place. With this salting, the breasts are ready for use in 30-40 days.

Harvested pickles for the winter

Harvested pickles for the winter are based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging. All mushrooms that are used for pickling should be fresh, strong, immature and non-wormy. You need to pickle them on the day of collection.

Small mushrooms can be boiled whole, cutting only the bottom of the spine. Hats and roots of white mushrooms marinate separately. Rinse the breasts thoroughly and repeatedly with cold water, and then put them on a sieve so that the glass water. Pour water, vinegar into the dishes (best enameled), add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices in 10 minutes.

Cooking mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually cooked mushrooms sink to the bottom, and the liquid becomes more transparent. After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with glass paper, tie and store in a cool place.

For 1 kg of loaves:

• 100 g of water
• 100-125 g of vinegar
• 1.5 tbsp. tablespoons of salt
• 5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peppercorns
• 2 pcs. carnations.

The amount of marinade in the breasts should be 18-20% of the total volume. For this, 1 glass of marinade is taken per 1 kg of fresh bread.

Pickled mushrooms for the winter

For pickling, the breasts must be sorted, sorted by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. At the end of cooking, add vinegar essence, previously having mixed it with mushroom broth. Pour hot mushrooms with broth into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter - 30 minutes. After sterilization is completed, quickly roll up and cool the jars.

For 10 kg of fresh breasts:

• 1,5 l of water
• 400 g of salt
• 3 g of citric or tartaric acid
• Bay leaf
• cinnamon
• clove
• allspice and other spices
• 100 ml of food vinegar essence.

How to prepare black mushrooms in jars for the winter

Before preparing the mushrooms in jars for the winter, put the boiled chilled mushrooms into prepared jars so that their level does not exceed the shoulders of the jar.Pour mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8-1 cm high on top of the marinade, cover the jars with parchment paper, tie and store in the refrigerator.

Before you prepare black mushrooms for the winter, you need to boil the marinade, for which 1 liter of waters:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 tbsp. tablespoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas of allspice
• 3 clove buds
• 3 pieces of cinnamon.

Harvesting black breasts for the winter

Harvesting black mushrooms for the winter begins with the preparation of the ingredients:

• 1 kg boiled breasts
• 4–5 g of citric acid
• 20-40 ml of 9% vinegar
• 2-3 bay leaves
• 0.5 g of cinnamon
• 7-8 grains of allspice black pepper
• clove of garlic.

Wash black breasts in running water, and then blanch for 3-5 minutes in boiling salted water (25 g of salt per 1 liter of water), constantly removing foam. Place blanched mushrooms in a cooking pot, add 100 ml of water, spices and 2 tbsp for each kilogram of mushrooms. tablespoons of 9% vinegar. Boil over low heat until the breasts settle to the bottom. Pack boiled mushrooms with liquid in jars, adding citric acid. If there is not enough liquid, add boiled water to the jars, cover with lids and sterilize in a boiling water bath (0.5 l - 35 min, 1 l - 45 min, 3 l - 1.5 h)

Recipes for harvesting black mushrooms for the winter

There are hundreds of recipes for preparing black mushrooms for the winter, but let's take the most worthy and interesting ones. Here for this you need to take the following ingredients:

• 1 kg
• 2 cups of water
• 2-3 teaspoons of salt
• cloves of garlic

Young, the same size mushrooms, peel, wash and boil for 5-10 minutes. Then cool them in cold water, squeeze slightly, let the water drain and put in jars or bottles. Pour boiled salt water so that it completely covers the mushrooms. Close the cans, place in water and boil for 1 h at a temperature of 100 ° C ..

Mushrooms in a sour fill.

Per liter jar:

• 1 kg of prepared milk
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 peas of allspice
• 3-4 peppercorns
• 1 small onion
• 1-2 pieces of horseradish root
• 0.3 tsp caraway seeds (optional)

To fill:

• 1.5 cups of water
• 0.5 cups of 6% red vinegar 1 teaspoon coarse salt

Go through the breasts, rinse, clean from debris, remove damaged places. Large breasts cut into pieces. Then put the mushrooms in a pan and cook in salted and acidified water. Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Put spices on the bottom of prepared cans, then put prepared mushrooms in a jar. To prepare the filling, a measured amount of water and salt is heated to 80 ° C, vinegar is added and, carefully stirring the solution, they fill the jars with mushrooms to the top of it. The jars are filled 1.5 cm below the neck, after which they are sterilized by boiling over low heat for 40 minutes and then rolled up.

Mushrooms in their own juice.

Ingredients:

• 1 kg
• 20 g (1 tablespoon) of salt.

Small mushrooms are left intact, larger ones are cut, but not chopped.

In large mushrooms, the hat can be cut into cubes, and the leg in thin circles. Peeled, washed and chopped mushrooms are placed in a cookware, the bottom of which is moistened with water, salt is added and the mushrooms are heated until juice is released from them and the mushrooms become soft. To make the mushrooms tastier, they are cooked at a low boil (90–95 ° C) for 10–20 minutes. After cooking, the mushrooms are placed in hot clean jars and filled with the same boiling mushroom juice so that the mushrooms are completely covered with liquid. Cans immediately close hermetically and quickly cool. If the jars were damaged during storage (lids opened, bubbles appeared), sterilization should be repeated.To do this, loosely closed cans are placed in hot water (the same temperature as the cans) and boiled at a temperature of + 100 ° C - half-liter cans 1 hour, liter or larger - 1.5 hours, three-liter - 2 hours. After 2-3 days, the banks are again boiled for 30 minutes.

How else can you procure mushrooms for the future

There are many recipes. We offer you to learn how to procure milk for future use according to recipes that have no analogues with relatives and neighbors. And you can experiment and create your own layouts and methods of processing raw materials.

Roasted Mushrooms.

Ingredients:

• 1 kg of mushrooms (3 l)
• 330 g butter
• 20 g (3 teaspoons) of salt.

Fresh mushrooms are cleaned, quickly washed with cold water, allowed to drain and cut into water. In a cookware for cooking, heat the oil, put the mushrooms, add salt, cover and cook the mushrooms with a slight boil for 45-50 minutes. Then they fry without a lid until the evaporated juice evaporates and the oil becomes transparent. Hot mushrooms are transferred to small (for one-time use) sterilized jars. Top with melted butter, which should cover the mushrooms with a layer above at least 1 cm. The jars are immediately hermetically sealed and cooled. Under the influence of light, fats break down, so you should use dark cans and store mushrooms in a dark, dry and cool place. Of course, instead of butter, you can use melted pork lard, vegetable fat, vegetable oil, etc., but butter gives the mushrooms a special taste.

Salted boiled black mushrooms.

Peel the mushrooms from the garbage, rinse, boil in slightly salted water for 20-30 minutes, drain the broth. Rinse the mushrooms in cold water, discard in a colander, let the water drain. Then lay in a bowl, add salt and cover with a wooden circle with oppression. As seasoning, you can use garlic, onions, horseradish, tarragon or dill. Mushrooms salted in this way can be eaten in 6-8 days.

Ingredients:

• 1 kg of boiled black loaves
• 2 tbsp. tablespoons of salt.

With salted black muffins, the hats turn purple or cherry red. Serve on a small plate cut into large parts hats, watered with sunflower or linseed oil.

Mushrooms sprinkled with salt.

• 10 kg peeled hard mushrooms
• 150-200 g of salt

Cut the peeled mushrooms into thin plates, arrange on a wire rack and leave to dry slightly. Then mix them with salt so that they are well salted (in badly salted places dangerous bacteria can multiply, which cause severe poisoning), but did not break. Fill the dry, clean cans with mushrooms so that there are no air bubbles between them, pour a thin layer of salt. Banks should be covered with lids or parchment, which should be wetted on top.