Canned saffron mushrooms: the best ways to harvest mushrooms

Home-made canning of saffron mushrooms today remains one of the most popular preparations. These charming fruiting bodies are quite common in our territory, so the "hunt" for them always brings a bountiful harvest. In addition to the fact that saffron mushrooms are very tasty and fragrant, they have a lot of useful properties. Many housewives with pleasure prepare various first and second dishes from them, including mouth-watering preparations for the winter. This will diversify the daily and festive diet, as well as enrich it with nutrients.

There are many ways to preserve saffron mushrooms. They can be marinated, salted, fried, and made with other mouth-watering snacks, which are used in combination with various dishes. For example, mushroom salads prepared for the winter are excellent as fillings for dough products: pies, pies, pancakes, pizzas, tartlets, etc. With this preservation, you can also easily organize a quick snack between main meals. As for pickled and salty cold snacks, not a single celebration is complete without it!

How to preserve saffron mushrooms at home: preparing mushrooms

Before at home to proceed to the preservation of saffron mushrooms, it is necessary to conduct appropriate preparation. To do this, we need a small sharp knife that will be convenient to hold in your hand, as well as a kitchen sponge or an old toothbrush.

Important: it is better to recycle the collected mushrooms immediately after coming from the forest, as they cannot stand long-term storage in fresh form. From the moment of harvesting to its processing no more than 10 hours should pass, provided that the product was stored in a cool room.

• With a knife, we cut off the hardened parts of the legs, as well as slightly damaged places.
• With a kitchen sponge or a toothbrush, we wipe each hat of the mushroom from adhering debris.
• We spread the crop in a suitable container and fill it with salted water. You can also add a couple teaspoons of citric acid to the water to maintain color.
• Leave for 20-30 minutes, and then mix with hands.
• Drain and rinse again under running water.

Preservation of saffron mushrooms for the winter by hot salting

Canning saffron mushrooms for the winter by hot salting means pre-boiling fruit bodies.Thanks to this simple recipe, the appetizer can be put on the table 5-7 days after salting.

• 4 kg of mushrooms;
• 180-200 g of salt;
• Blackcurrant leaves (pour over boiling water);
• 8 clove inflorescences;
• 20-30 peas of black pepper;
• 6 bay leaves.

Canned saffron mushrooms in a hot way according to a phased description.

How to preserve salted saffron mushrooms for the winter in a cold way (with video)

The easiest option for salting saffron mushrooms is the cold method. Although it provides for a longer salting process, the mushrooms taste crispy and aromatic. It will be possible to eat such an appetizer only after 20-25 days.

• 3 kg of mushrooms;
• 150 g of salt;
• Oak, currant or cherry leaves;
• 1 bunch of fresh dill;
• 3 dried clove buds;
• 3 bay leaves;
• 15 peas of black pepper.

How to preserve salted saffron mushrooms by applying the cold method?

1. Put the leaves of cherry, oak or black currant scalded with boiling water in an enameled pan or other container for pickling.
2. Next, distribute the mushrooms peeled and soaked for 3-4 hours. They need to be laid in layers of no more than 6-7 cm.
3. Sprinkle each layer with salt, black pepper, cloves, bay leaf and finely chopped dill.
4. The topmost layer should be sprinkled with salt and covered with fresh leaves.
5. Close the lid or another plane, put the oppression on top and take out in a cold place.
6. From time to time, you should monitor the fluid released from the mushrooms as a result of salting. Its level should be sufficient to completely cover the workpiece. If after 3-5 days after the start of salting the allocated juice will be scarce, then it is necessary to add cold boiled water.

The video below shows how to preserve mushrooms by cold pickling. Having looked at it, even a novice hostess will successfully cope with the task of processing a mushroom crop.

Canned salted saffron mushrooms for the winter in jars: a recipe for mushrooms

Salted saffron mushrooms canned for the winter in jars is a popular way to prepare your favorite mushrooms when there are no dishes at hand that comply with the rules of salting.

• 2 kg of mushrooms;
• 100 g of salt;
• 1 tbsp. l dried dill;
• 10 peas of black pepper;
• 4 bay leaves.

This simple salting recipe does not require many ingredients and spices. The taste of mushrooms cooked in this way is very intense. We offer you to learn in detail how to preserve mushrooms for the winter in banks.

1. Pour the peeled mushrooms with water and boil for 15 minutes over medium heat, constantly removing the foam.
2. Lean back onto the grate and leave to drain.
3. On the bottom of the sterilized cans, lay out the bay leaf, a few peas of black pepper, dried dill and a thin layer of salt.
4. Mushrooms are distributed in banks in layers, each of which is sprinkled with salt and black pepper peas.
5. Pour mushroom broth, in which mushrooms were cooked.
6. We put a small load on top so that the mushrooms are in the brine, and we take it out to the basement for 10-15 days.
7. After the appointed time, we remove the oppression and close the banks with nylon caps.

The best recipe for canned saffron mushrooms: classic pickling

One of the best recipe for canned saffron mushrooms is a classic pickling.No holiday or a friendly party can do without an appetizing cold snack on the table. In addition, on the basis of pickled mushrooms, you can cook various salads that will be eaten in no time.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• 2 tbsp. l granulated sugar;
• 10-15 grains of black pepper;
• 3 bay leaves;
• 4 cloves;
• 2 cloves of garlic;
• 700 ml of water;
• 5 tbsp. l vinegar 9%.

1. After cleaning, the saffron mushrooms are boiled separately in water and laid out in sterilized jars.
2. In the water from the recipe, mix all the ingredients except vinegar, and boil over medium heat for 5 minutes.
3. We filter the marinade and set it on the fire again, add vinegar and boil for 3 minutes.
4. Remove the marinade from the stove and fill them with cans of mushrooms.
5. We close tight nylon covers and leave to cool in room conditions.
6. Take to the basement for storage for up to 6 months.

In addition to a step-by-step description, we also offer to watch a video that shows how to preserve saffron mushrooms for the winter.

Redheads in the marinade: a recipe for canning mushrooms in jars for the winter

Traditionally, canning saffron mushrooms takes place in jars, and a recipe with citric acid is no exception. Fruit bodies marinated with such a preservative will be crispy and fragrant.

The recipe for this snack is very simple and does not require special skills. Even an aspiring cook can handle it.

• 2.5 kg of the prepared main product;
• 1.5 tbsp. l salt and sugar;
• 1 tsp citric acid (without slide);
• 700 ml of water;
• 1 bunch of fresh dill;
• 100 ml of vegetable oil;
• 15 peas of black pepper;
• 4-6 pcs. bay leaf.

1. Distribute the peeled and washed mushrooms in layers in a pan and pour water so that the liquid completely covers the fruiting bodies.
2. Allow to boil and boil for 15 minutes over low heat.
3. Drain the water immediately, and put the mushrooms in a colander and allow to drain completely.

Marinade for canning saffron mushrooms is as follows:

1. Pour water from the recipe into an enameled pan, add vegetable oil, add chopped greens, bay leaves and peppercorns.
2. Let it boil, add citric acid and simmer for 5 minutes.
3. Put mushrooms in sterilized jars, pour the marinade.
4. Close tight nylon caps, allow to cool completely.
5. Take to a cool, dark storage room. If preservation is small, then it can be stored in the refrigerator.

Canned saffron mushrooms hot with garlic

Among the recipes for making saffron mushrooms, canned for the winter, you can also note marinating with garlic.

With such a savory snack, any celebration will be held at the highest level, especially if it is planned to put strong drinks on the table.

• 1.5 kg of fruiting bodies;
• 3 tsp salts;
• 5 tsp Sahara;
• 60 ml of 9% vinegar;
• 100 ml of vegetable oil;
• 5 bay leaves;
• 2 tbsp. purified water;
• 17-20 peas of black and allspice;
• 8-10 cloves of garlic.

How to preserve mushrooms mushrooms with the addition of garlic?

1. We combine salt, sugar, bay leaf, a mixture of peppers, vegetable oil and vinegar in the water from the recipe.
2. Bring to a boil and lay the mushrooms that have undergone thorough cleaning and washing. At first glance, water may seem a little, but do not worry. In the process of cooking, fruiting bodies decrease in size, releasing their own liquid.
3. Boil the mass for 10 minutes and add the garlic slices passed through the press.
4. Stir and continue cooking for at least 5 minutes.
5. We distribute the workpiece in sterilized jars, close with screw or nylon caps.
6. We put it in the refrigerator or put it in the basement for storage.
7. The readiness of snacks can be checked the very next day.

The recipe for preservation of saffron mushrooms for the winter by fermentation

For saffron mushrooms, canning is also available for winter by fermentation. It is known that such fruiting bodies are more beneficial than saline ones, since lactic acid is formed in the process, which destroys the thick membranes of cells in the fungus, which are poorly digested in the stomach.

• 2 kg of mushrooms;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 2-3 tbsp. lwhey or skimmed sour milk;
• 1 liter of warm boiled water.

The preservation of saffron milk cap for the winter is divided into stages.

1. The main product is soaked for 2-3 hours in cold water or poured with boiling water.
2. Leave to drain from excess fluid and lay out on sterilized banks.
3. Serum, salt and sugar are combined in warm water.
4. Fill the cans with mushrooms with sweet and sour fill, put a wooden circle or oppression on top. It is necessary to ensure that the liquid completely covers the mushrooms.
5. They are taken out in a cool room and stored in the same way as salted mushrooms.

Prescription for saffron mushrooms with cabbage at home

How else can you preserve saffron mushrooms at home? Often experienced culinary specialists combine their favorite mushrooms with various products. So, for example, a very tasty snack is obtained as a result of pickling cabbage and fruiting bodies.

• 2 kg of cabbage;
• 500 g caps of saffron mushrooms;
• 2 carrots;
• 20 peas of black pepper;
• 4 bay leaves;
• 2 tsp each salt and sugar;
• 500 ml of warm water.

The recipe for canning saffron mushrooms for the winter by fermentation is described in stages.

1. We chop shredded cabbage, and three carrots on a coarse grater.
2. Boil saffron hats for 10-15 minutes, and then rinse, transferring to a colander.
3. Leave for a while to drain, and then cut into pieces.
4. We combine cabbage, mushrooms, carrots, peppers and bay leaves in a common bowl.
5. Stir with your hands and transfer to clean glass jars, thoroughly crushing the mass.
6. Leave in a warm place for 3-4 days, until the snack is fermented.
7. 2 times a day we pierce the workpiece with a wooden stick from the top to the bottom of the can.
8. After the fermentation is over, transfer the snack to storage in the basement or refrigerator.

The method of preservation of saffron mushrooms for the winter with tomato paste in glass jars

A delicious mushroom hodgepodge, which can be used as a filling for dough products, as well as an additive to first courses.

• 2 kg of peeled mushrooms;
• 4 onions;
• 1 kg of sweet bell pepper;
• 3 tbsp. l tomato paste;
• 100 ml of water;
• 1 tbsp. l 9% vinegar;
• Salt, sugar, pepper to taste;
• Vegetable oil.

How to preserve saffron mushrooms using the above list of products?

1. Peel the onion and cut into half rings, carry out the same procedure with pepper.
2. Fry the onion in vegetable oil and add the sliced ​​mushrooms.
3. Continue to fry over medium heat until the moisture comes out of the mushrooms.
4. In parallel with this, you need to fry the pepper, and then combine it with mushrooms and onions.
5. Season the mass with tomato paste and pour in water.
6. Simmer for at least 30 minutes.
7. A few minutes before cooking, add salt, sugar, bay leaf, pepper and vinegar to taste.
8. Distribute into sterilized banks and put on a half-hour sterilization, covered with lids.
9. Roll up and let cool, wrapped in a warm blanket.
10. Take out glass jars with saffron mushrooms for the winter in the basement.

Canned Fried Mushrooms: A Simple Recipe

There are other ways to preserve saffron mushrooms for the winter. We suggest preparing fried fruit bodies in oil.

• Prepared mushrooms;
• Vegetable oil or interior fat;
• Salt.

Canned fried saffron mushrooms are cooked quickly and simply, according to a step-by-step description.

1. Cut fruit bodies into pieces and fry in a dry pan until the liquid evaporates.
2. Pour in a large amount of vegetable oil so that the mushrooms literally floated in it. The same amount should be taken for interior fat.
3. Continue to simmer for 20 minutes, then add salt to taste.
4. Spread in sterilized jars and roll up the lids.
5. We are waiting for cooling and transferred to the basement, you can leave it in the refrigerator.

Canning saffron mushrooms: recipe for homemade caviar

For mushrooms, canned for the winter, mushroom caviar is also suitable. It is done easily, but it brings maximum benefits for a festive and everyday feast.

• 1.5 kg of peeled mushrooms;
• 3 onions;
• 2 cloves of garlic;
• Vegetable oil;
• Salt pepper.

The recipe for canning mushrooms in the form of caviar is divided into simple steps.

1. Mushrooms are boiled in salted water for 10 minutes, then washed under a tap.
2. The onion is peeled and passed through a meat grinder.
3. Following in a meat grinder, fruit bodies are also crushed.
4. All together is combined in one deep pan with a certain amount of vegetable oil and stewed for 30 minutes.
5. Chopped garlic is added, along with salt and pepper.
6. After a few minutes, the stove turns off, and the caviar is laid out on sterilized jars.
7. It is closed by tight nylon covers, cools down and is taken out to the basement.

Canning saffron mushrooms with vegetables and rice

We offer an equally interesting recipe for canning saffron mushrooms for the winter at home. The traditional "tourist breakfast" in combination with mushrooms, vegetables and rice will perfectly prove itself as an independent dish.

• 1 kg of mushrooms;
• 2 kg tomato;
• 1 kg of onions, carrots and sweet peppers;
• 1 tbsp. rice;
• 400 ml of vegetable oil;
• Salt and pepper.

A step-by-step recipe for canned saffron mushrooms is as follows:

1. Pour oil into the pan and spread the carrots, grated on a grater.
2. After 10 minutes, immerse chopped onion and pepper.
3. After another 10 minutes, we send the boiled mushrooms, sliced ​​into slices, into the pan.
4. Next, spread the chopped tomatoes and rice.
5. Stew all together until rice is ready, then salt and pepper to taste.
6. We sterilize the jars with the workpiece for 15-20 minutes, and then roll up.
7. After cooling, we take out the preservation in the basement.