What delicious ceps can be made

Harvesting ceps can be done in several ways. The recipes for harvesting porcini mushrooms by salting and pickling are most in demand, because in this case, in the end, a great ready-made snack is obtained. However, harvesting porcini mushrooms for the winter by drying and freezing in a home freezer is no less interesting. Such recipes for harvesting porcini mushrooms for the winter can also be found on this page in a wide variety. All the proposed methods for harvesting porcini mushrooms were tested in practice and the entire layout of the ingredients was checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations of ceps according to the proposed recipes and treat them to your family members. You can also make small changes according to your taste preferences. Learn the proposed methods of harvesting porcini mushrooms for the winter, choose suitable cooking options at home and feel free to experiment. You will surely succeed.

Winter preparations of porcini mushrooms

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. At home, winter preparations of ceps are made for future use by drying, pickling, pickling and canning in hermetically sealed glass jars. About what preparations can be made from porcini mushrooms, you can read further in the proposed recipes.

When mushrooms are dried, up to 76% of the available water is removed from them.

The remaining moisture for the development of microorganisms is not enough, which leads to their death. When preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the sugars pass into lactic acid. The latter, along with table salt, is a preservative.

Harvesting pickled porcini mushrooms for the winter

To harvest pickled ceps for the winter, they need to be boiled in slightly salted water. For 1 liter of water:

• 2 tbsp. tablespoons of salt

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.Throw them into a colander to separate the liquid, put them in jars and pour in a pre-prepared marinade, per 1 kg of mushrooms:

• 250-300 g of pickle filling

Cooking marinade. Pour into enameled dishes:

• 400 ml of water

Put:

• 1 teaspoon of salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize for 40 minutes with weak boiling water. After sterilization, immediately seal the mushrooms and place in a cold place.

Cooking in the marinade.

Structure:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml of 9% vinegar
• 7 peas of allspice
• Bay leaf
• Clove
• 2 g of citric acid.

Harvesting porcini mushrooms for the winter marinating

The ingredients for pickling porcini mushrooms for the winter by pickling are the following products:

• Water - 120 ml
• 6% table vinegar - 1 cup
• Mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid at the tip of a knife
• Salt - 60 g

Sort and process mushrooms, rinse. Prepare a pan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue cooking pan contents. Remove the resulting foam from time to time. After waiting for the moment when the foam ceases to appear, pour sugar, spices, citric acid. The cooking time of ceps is 20–25 minutes. Mushrooms are ready if they are soft enough. It is necessary to remove the pan from the fire, put the mushrooms on a dish and cool. Then distribute them in jars and pour the cooled marinade - broth. Close with ordinary plastic caps. Banks put in the cellar.

Store them for 1 year at a constant temperature of 3-4 ° C.

Harvesting porcini mushroom for the winter pickling

In the hot salting method, mushrooms that have been picked and washed should be blanched first, then put on a sieve to make glass water, then put in dishes prepared for salting, add spices and sprinkle with salt. For 10 kg of raw material for harvesting porcini mushroom for winter salting, you will need to take the following products:

• 300-400 g of salt

Spices and seasonings:

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

Salted porcini mushrooms (method 2).

Place the soaked mushrooms to the edges in a prepared dish (enameled pan, barrel) with the legs up, pour over salt at the rate of 3-4% by weight of mushrooms, that is, 10 kg of mushrooms:

• 300-400 g of salt.

Spices and seasonings:

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

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle. 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 mushrooms must be taken out to a cold place. With the cold method of salting, the mushrooms that have been picked should be soaked for 2-3 days in cold water, changing it many times to remove milky juice. At this time, the mushrooms should be stored only in a cold room, since in the heat they can ferment and sour. 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 and others

Harvesting porcini mushrooms for the winter drying

Porcini mushrooms can be dried in the oven. For harvesting porcini mushrooms for the winter by drying, you need to make several wire racks from a wire mesh with large cells that are inserted into the oven instead of the usual baking sheets. Mushrooms prepared for drying should be decomposed on wire racks, put in the oven at a temperature of 60–70 ° С and dried until tender. During drying, the oven door should be left ajar so that moist air comes out.

Recipes for harvesting porcini mushrooms for the winter by freezing

Only fresh, young and healthy mushrooms are suitable for harvesting porcini mushrooms for the freezing winter. Cut well-peeled mushrooms with a stainless steel knife into 3-4 mm thick plates, cook in water for about 5 minutes, stirring occasionally, cool with cold water. Lay out on a sieve and dried mushrooms, put in a container and freeze.

There are different recipes for harvesting porcini mushrooms for the freezing winter and on this page you can find the most popular of them.

Harvesting fried porcini mushrooms

Structure:

• Freshly picked young porcini mushrooms
• Salt
• vegetable oil.

The boletus peeled for harvesting fried porcini mushrooms is washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which they allow the mushrooms to cool and are placed in plastic bags in small portions (about 200-300 g) for single use; air is squeezed out of the bags. Mushrooms are stored in the freezer. Before use, the contents of the packets (frozen mushrooms) are cut into several parts and laid out in a heated pan. Frozen fried mushrooms will occupy significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for repeated freezing, as poisoning is possible. If you need to defrost a freezer, you should shift the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

Harvesting porcini mushrooms at home

Marinade for harvesting porcini mushrooms at home is prepared in the same way as for pickled, but put vinegar or vinegar essence in half, and sugar take 1 tablespoon per 1 liter of production. Boil the mushrooms in the marinade, as described in the pickling, then put them in jars and sterilize.

Harvesting porcini mushrooms for the winter

For harvesting white fried mushrooms for the winter, fresh mushrooms should 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 are to be stored at room temperature, the jars must be sterilized for 1 hours and seal hermetically. 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.

Harvesting porcini mushrooms in jars

To harvest porcini mushrooms in jars, they need to be cleaned, washed, cut and boiled in salted water. Pour hot boiled water with a small addition of vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar on a fifth of the volume, fill with mushrooms and sterilize. Banks cork and put in storage. When using, drain the liquid, and fry the mushrooms in a pan, as if fresh.

Harvesting porcini mushrooms for the winter in banks

Put salted mushrooms with brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Arrange the warmed mushrooms in jars and sterilize. The pickle in the harvest of porcini mushrooms for the winter in banks should be approximately 20% of the total. If it is not enough, you need to add salt water to the mushrooms, taking 1 tablespoon of salt in 1 water.

Watch how these harvestings of porcini mushrooms are made for the winter on a video where the whole technological process is shown step by step.

Recipes of tasty harvestings of porcini mushrooms for the winter

Next, we give more recipes for delicious harvesting of ceps for the winter using various methods of processing the feedstock.

Preservation of porcini mushrooms in their own juice.

Peel, rinse, chop the mushrooms and place in an enameled pan, a little water is poured on the bottom of it. Salt them and warm with stirring until juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in banks, pour the mushroom juice remaining from the boil, so that they are completely covered with liquid. If there is little juice or it has boiled away, you can add a little boiled water during cooking. Banks sterilize, roll up and put in storage.

Fresh porcini mushrooms in oil.

Peel young, healthy mushrooms, cut off the roots, wipe dry with a towel, fry in oil (oil should completely cover the mushrooms) until half-cooked, put in a dish. In the remaining oil, put the next batch of fresh mushrooms and so on until all the mushrooms are overcooked. When the mushrooms have cooled, put them in rows in small, dry, sterilized glass jars, with their heads up, pouring each row with melted butter. Fill with oil to the top. After a few hours, close with a tight-fitting plastic cover or put on a rubber glove and put in a cold place.

Fry them until ready in the same oil before serving.

Porcini mushrooms are salted (method 1).

Take 1.5 cups of salt per 1 bucket of porcini mushrooms. Dip young boletus in boiling water, let it boil 1-2 times, put on a sieve and pour over with cold water until it cools down. Allow them to dry on the same sieves, turning over several times. Then put the mushrooms in jars with their hats up, pouring each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is incomplete, add fresh mushrooms, pour melted, barely warm oil, and it is best to tie a bubble. Store in a cool, dry place. Before use, soak the mushrooms for 1 hour in cold water (and if salted for a long time, then you can soak them for a whole day), then rinse in several waters. Mushrooms prepared in this way almost do not differ in taste from fresh ones, especially if they are boiled in a broth with a powder of porcini mushrooms.

Porcini mushrooms are salted (method 2).

Take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, often mixing. Then pour the resulting juice into the pan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms on it again. The next day, drain the juice again, warm it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour mushrooms on them and leave for 3 days. Then boil the mushrooms with the juice. When cooled, put in a jar, a pot or an oak bucket with the hats up, pour the same brine, and melted, but hardly warm, oil on top and tie in a bubble.Before use, soak the mushrooms for several hours in cold water, then put together with water on a stove, warm and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Mushrooms salted in the winter.

Boil the peeled boletus with boiling water and place on a sieve. When the water drains and the mushrooms dry, lay them in rows in a bucket or other utensil with their heads up. Sprinkle each row with salt, pepper, bay leaf and chopped white onions. When the bucket is full, close with a clean rag, put a circle and a stone on top. In winter, wash these rags and circles several times.

Caviar from porcini mushrooms.

Components:

• porcini mushrooms - 3 kg
• onions - 1.5 kg
• 1 large head of garlic
• vegetable oil
• vinegar
• salt
• ground black pepper
• dill
• parsley to taste.

Wash, clean, rinse mushrooms. Boil for 30 minutes and lay in a colander. To dry. Wash, peel, rinse and finely chop the onion. Fry in vegetable oil in a pan until golden brown. Transfer the mushrooms into a blender and chop. Shredded mushrooms put in a pan with onions, add mashed garlic, salt and pepper. Mix. Extinguish the resulting mixture for 15–20 minutes. At the end of the stew add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under the "fur coat". Store in a cool place.

Salty mushrooms.

Components:

• Mushrooms - 5 kg
• Salt - 250 g
• Allspice - 1 teaspoon
• Dill Greens - 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under a stream of cold water, place on a sieve and let the water drain. Lay hats and legs in layers for pickling, pouring each layer of hats with legs with salt and pepper and shifting them with greens. Cover with a linen napkin, a wooden circle and put the load on, keep it in the room for 2-3 days and place it in a cold room.

Porcini mushrooms are salted, boiled.

Components:

• Boiled mushrooms - 5 kg
• Dill Greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Blackcurrant leaves - 150 g
• Salt - 500 g

Peel, rinse and boil freshly picked mushrooms in slightly salted water until tender. The readiness of mushrooms is determined by their subsidence at the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and put under the load to completely remove the liquid. Depressed mushrooms lay in layers in a bowl for salting, pouring each layer with salt and shifting with spices. Put the remaining leaves of black currant on top, then a clean linen napkin, on it - a wooden circle and a load. So that the top layer is not covered with mold, it must be poured with cold brine. Mushrooms can withstand 2-3 days at room temperature, and then bring to a cold place. After about a month and a half, the mushrooms will be ready for use.

Canned mushrooms.

Components:

• Mushrooms young mushrooms

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.

Mushrooms, 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.

Watch the harvest of porcini mushrooms for the winter in recipes with a video demonstrating all the technology for processing boletus.