Mushrooms canning for the winter in different ways

Recipes for cooking canned champignons for the winter make it possible to participate in the fascinating process of creating beautiful delicacies that will appear on the table throughout the year and indulge lovers of mushroom dishes.

Harvesting begins, as a rule, in August. Since ancient times, two methods of harvesting have been used - drying and salting. Then, other methods were added to these methods - pickling, canning under the influence of high temperature and with the advent of modern household refrigerators - deep freezing. As a result of canning, the chemical composition of mushrooms changes, the product acquires new taste properties.

How to preserve champignons for the winter: basic rules

A variety of recipes for preserving champignons for the winter help you choose the best dishes that will delight the whole family all year round. But in order to get high-quality canned mushrooms with a high content of nutrients, you must adhere to the basic rules.

1. Mushrooms for the winter should be harvested on fine days and in the first half of the day (until noon), otherwise their shelf life is noticeably reduced, and canned food made from such mushrooms does not have such a pleasant and specific taste.
2. When collecting, you need to remember that mushrooms very actively accumulate radionuclides and salts of heavy metals, which pose a great danger to human health.

Therefore, you cannot pick mushrooms in places of radioactive fallout, in the area of ​​operation of industrial enterprises, as well as along roads and railways.

In mushrooms collected in adverse industrial zones and along roads, the content of heavy metals exceeds the norm many times: lead - 5 times, copper - 12 times, cadmium - 8 times, mercury - 37 times.

1. They must be processed on the day of collection in order to avoid the formation of toxic compounds in the mushrooms.
2. It is best to pick mushrooms in wide baskets, placing them with their hats up. In this position, they retain their shape better, do not wrinkle and do not crumble.
3. For harvesting, it is best to pick young mushrooms.
4. So that the peeled mushrooms do not turn black, they must be immediately immersed in cold salted or acidified water.
5. After preliminary mechanical treatment, porcini mushrooms are poured 2-3 times with boiling water, and the rest are boiled for 4-5 minutes. After such a heat treatment, the mushrooms become soft and elastic and do not crumble.
6. To preserve nutritious and flavoring substances in mushrooms, they need to be cooked with gentle heating, the temperature should not exceed 95–97 degrees, that is, the broth should only boil slightly. During heat treatment, finely chopped mushrooms reach readiness in 10-15 minutes, larger mushrooms - in 20-25 minutes. The beginning of cooking and stewing should be considered the moment of boiling of the liquid.
7. Boil mushrooms for salting must be taken separately, since the cooking time of each type of mushroom is different.
8. Mushrooms should not be flavored with especially sharp spices and seasonings, they should only slightly emphasize the pleasant taste and delicate natural aroma of mushrooms.

You will learn about different ways of preparing homemade champignon preparations for the winter on this page.

How to cook salted champignons for the winter (with video)

The recipes for preparing champignon mushrooms for the winter can be very different, contain all kinds of additional components, but there are certain rules for their preparation.

There are two methods for salting mushrooms - cold and hot, in which lactic fermentation occurs with the formation of lactic acid. Lactic acid and sodium chloride are powerful preservatives that prevent mushroom spoilage.

Each variety of mushrooms is salted individually, while the size of the mushrooms should be the same as possible - small mushrooms can be salted whole, and large ones can be cut into appropriate pieces. For salting mushrooms, it is better to use wooden barrels called tubs, you can use glass jars or enameled dishes. In the cold method of pickling, mushrooms are put in a bowl in layers and with a hat up, each layer, pouring salt and shifting with spices and herbs. Usually, 40–45 g of salt should be taken per kg of mushrooms. Cover the mushrooms with a cotton napkin, put a wooden circle and cargo. Mushrooms should be completely immersed in brine. As the mushrooms settle, the dishes are supplemented with a new portion of mushrooms until the dishes are completely filled. Mushrooms are added with brine prepared from the same calculation - 40–45 g of salt per 1 liter of water. Make sure that the mushrooms are immersed in brine, and take out in a cold room. After 15-20 days, mushrooms can be consumed. If mold, a napkin, a circle and a load appear, clear of mold, rinse with running water and scald with boiling water.

In the hot method of salting, treat the mushrooms in a similar way to the cold method, then blanch for 4–5 minutes in boiling salted water, and the legs need to be blanched a little longer than the hats for 6–7 minutes. Discard the blanched mushrooms on a sieve and allow to drain water, then lay layers in a bowl for salting, pouring them with salt and spices, and then proceed as in the cold method.

Mushroom readiness is also achieved after 15-20 days.

To save salted mushrooms for a longer time, they can be preserved.

If the mushrooms are over-salted, their taste can be corrected by boiling for 5-6 minutes in water.

How to cook champignons for the winter, you can see the video presented above, which details the various methods of harvesting mushrooms and all sorts of subtleties of this process.

Delicious salted champignons for the winter

Ingredients

• boiled champignons - 5 kg
• dill greens - 50 g
• bay leaf -8-10 pcs.
• peppercorns - 30 g
• blackcurrant leaves - 150 g
• salt - 500 g

1. How to cook champignons for the winter, so that it is easy even for a beginner and at the same time, that it is delicious? Just about this given recipe.
2. Peel, rinse and boil freshly picked mushrooms in slightly salted water until tender.
3. The readiness of mushrooms is determined by their subsidence at the bottom and the cessation of foaming, while the broth becomes more transparent.
4. The broth must be drained, put the mushrooms in a linen bag and put under the load to completely remove the liquid.
5. Depressed mushrooms lay in layers in a bowl for salting, pouring each layer with salt and shifting with spices.
6. Put the remaining leaves of black currant on top, then a clean linen napkin, on it - a wooden circle and a load.
7. So that the top layer is not covered with mold, it must be poured with cold brine.
8. The resulting preparation for the winter from champignons should be kept for 2-3 days at room temperature, and then taken out into a cold room.
9. After about a month and a half, the mushrooms will be ready for use.

Champignon salting for the winter

Ingredients

• champignons - 1 bucket
• salt - 2 cups
• allspice peas - 5-10 g
• dill - 2 bunches

The following recipe for preparing champignons for the winter is as simple as possible and contains all the components that are always at hand, you just need to stock up on these mushrooms.

Such salting is proof that delicious champignon preparations for the winter do not require special skills and expensive products.

How to roll champignons with citric acid for the winter

Ingredients

• fresh champignons
• 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.

Mushrooms, canned for the winter in jars, after sterilization, immediately roll up, turn upside down and cool under a blanket. Store in a dark and cold place.

Canned champignons with vegetables at home for the winter

Ingredients per liter jar

• champignons - 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

Canned mushrooms with vegetables, prepared at home for the winter - this is a pleasant opportunity in the cold season to take out a jar of delicious snacks from the cellar and serve it with a hot dish on the side table.

In champignons, separate the hats from the legs. Peel the legs off the ground, put everything in a pan and boil until cooked. During cooking, put the 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.

Before rolling mushrooms with vegetables for the winter, the jars should be covered with sterile lids and sterilized 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.

The preservation of fried champignons for the winter with tomato paste

Ingredients

• fried champignons - 2 kg
• onions - 250 g
• carrots - 250 g
• tomato paste - 200 g
• flour - 2 tablespoons
• vegetable oil - 0.5 cups
• bay leaf - 4–5 pcs.
• salt to taste

This recipe describes how to cook fried champignons for the winter with vegetables in tomato paste to make a delicious mushroom preparation for creating various dishes.

1. Peel, rinse, chop, and fry freshly picked mushrooms in vegetable oil until tender.
2. Peel the onions and carrots, chop and fry in oil, then add tomato paste, salt to the fried vegetables, mix and fry for 5-6 minutes, carefully add the flour diluted in half a glass of water, mix and warm for another 3-4 minutes.
3. Cooked tomato sauce pour mushrooms, mix.
4. Then put the hot mass in sterile jars, on the bottom of which previously put spices.
5. Before preserving mushrooms for the winter with vegetables and tomato paste, the jars should be covered with sterile lids and sterilized in boiling water half-liter - 40 minutes, liter - 55-60 minutes.
6. Then, as usual, roll up, turn upside down and stand under the covers.
7. Store in a dark and cold place.

The recipe for closing caviar from champignon mushrooms for the winter

Half liter jar ingredients

• champignons - 5 kg
• onions - 0.5 kg
• vegetable oil - 1 cup
• salt - 220 g
• water - 0.8 l
• table vinegar - 1 tablespoon
• finely chopped dill and parsley - 1 tablespoon each

This recipe advises how to close champignons for the winter, if the planned harvesting - mushroom caviar - is the most popular preservation among mushroom lovers.

1. Peel the mushrooms, rinse and boil until ready in a brine of 0.8 l of water and 220 g of salt. Discard the boiled mushrooms in a colander and let the liquid drain.
2. Peel, chop, and fry the onion in vegetable oil until golden brown.
3. Then pass the mushrooms and onions through a meat grinder, add the vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, add salt to taste and mix. Arrange the prepared mushroom mass in sterile half-liter jars, cover with sterile lids.
4. Spawn caviar from champignons in the banks for the winter in boiling water for 45 minutes, then roll the cans, turn upside down and cool under the covers. Store in a dark and cold place.

The recipe for quickly preserving champignons for the winter

In this recipe, it is more convenient to use jars with glass lids and clamps, since canned foods are double sterilized.

Ingredients

• peeled champignons - 1 kg
• sunflower oil - 1.5 cups
• onions - 150 g
• bay leaf - 4–5 pcs.
• allspice - 7–8 peas
• table vinegar - 1 tablespoon per can
• salt to taste

Many recipes help preserve champignons for the winter quickly and easily, which helps a lot in cases where the hostess does not yet have enough experience in preparing complex compounds or does not have a large margin of time.

Peel, wash, chop, and boil the mushrooms in salted water for 4–5 minutes. After this time, drain the water, put the mushrooms in a colander and let the water drain. Then put the mushrooms in boiling vegetable oil and fry them lightly, then simmer for 10-15 minutes under the lid. Then add finely chopped onions, salt and spices to the mushrooms and simmer until tender for about an hour over low heat. Before stewing, add vinegar to the mushrooms. Arrange the hot mushroom mass in half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours. Then roll up and cool under the covers. After 2 days, sterilize again in boiling water for 40 minutes. Store in a dark and cold place.

The recipe for preparing champignons for the winter with the presented photo greatly simplifies the task, clearly demonstrating how to correctly perform this work.

Recipe for winter mushrooms champignon with mustard

Ingredients

• per 1 kg of champignons - 200 g of water
• 10 g of salt
• 4 g of citric acid

For refueling

• 100 g of vegetable oil
• 20 g of mustard diluted in 100 g of 5% vinegar
• salt and ground pepper to taste

Champignons for the winter with mustard will appeal to lovers of spicy dishes with a rich taste and spicy aroma.Such an appetizer will come in handy in the cold season!

Sort freshly picked mushrooms, peel, separate the legs from the hats, rinse thoroughly. Pour water into an enameled pan, add salt and citric acid, bring to a boil. Add the mushrooms and cook over low heat until cooked, gently stirring and removing the foam, the mushrooms are ready if they sink to the bottom. Discard in a colander, rinse with cold water and let it drain.

Finely chop the mushrooms or mince, season them according to the recipe, mix and pack in clean, dry jars.

Before closing the champignon mushrooms for the winter, cover the jars with lids and place in a pan with water heated to 40 ° C for sterilization (at 100 ° C): half-liter - 45 minutes, liter - 55 minutes.

Canned champignons with spices

Ingredients (per 1 kg of mushrooms)

Fill:

• water - 350 ml
• 8% vinegar - 150 ml
• salt - 2 tbsp. spoons)
• sugar - 30 g (1.5 tbsp)

Spices and additives (for a liter jar):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3-4 peppercorns black pepper
• onions, horseradish, carrots to taste

Another recipe for canning champignons for the winter will please connoisseurs of mushroom dishes and snacks and help diversify the dining table.

1. Mushrooms are sterilized no later than 24 hours after harvest. Mushrooms, which should be cleaned in the forest, are washed several times in cold water at home.
2. Small mushrooms are left intact, only the legs are cut, and large ones are cut into 2 or 4 parts.
3. Cooked mushrooms are boiled for 5–7 minutes (depending on their hardness) in boiling salted and acidified water (per 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar so that the mushrooms turn white), then they are immersed in cold water, cooled and, after drying, laid out in clean jars.
4. Mushrooms are spread with spices and additives and poured with hot pouring (water with sugar and salt is heated to a boil, vinegar is added and boiled again; pouring with vinegar is not boiled so that vinegar does not evaporate) so that all the mushrooms are completely flooded.
5. Banks are immediately closed, installed in a sterilization tank with hot water and sterilized.
6. Sterilization is carried out at a temperature of 95 ° C: jars with a volume of 0.7–1 l - 40 minutes, jars with a volume of 0.5 l - 30 minutes.
7. At the end of the sterilization, the banks are immediately cooled.

Canned Mushrooms with Citric Acid

Ingredients (per 1 kg of mushrooms):

• water — 1 l
• citric acid - 2 g
• salt - 10 g
• Bay leaf
• allspice
• black pepper
• nutmeg to taste

Many recipes for preparing champignons for the winter help replenish the stocks of delicious snacks in the cellar with minimal financial costs. The recipe below is just that.

Fresh dense peeled mushrooms are washed (large cut into 2 or 4 parts) and boiled in water with a small addition of salt and a pinch of citric acid. Then it is filtered off, rinsed with cold water and laid out well over the cans to a height of 1.5 cm below the edge.

Pour with brine (for 1 liter of water 1 tbsp.spoon of salt without top), cover with lids and sterilize. Sterilization at a temperature of 100 ° C - for 90 minutes. At the end of the sterilization, the banks are immediately cooled. After two days, the mushrooms are sterilized again (60 minutes at a temperature of 100 ° C).

For long-term storage, sterilization should be repeated two days later under the same conditions. Mushrooms are stored in a cool place.

The most delicious champignon recipe for the winter with currant leaves

Ingredients

• champignons - 10 kg
• blackcurrant leaves - 200 g
• dill - 100 g
• parsley - 200 g
• horseradish root - 200 g
• 5 cloves of garlic
• salt - 400 g, sugar - 150 g
• serum - 200 ml

Many housewives are interested in what is the most delicious champignon recipe for the winter, to be enjoyed by the whole family, because children do not always like pickles and preserves. The following recipe for pickled mushrooms is distinguished by a spicy, sour taste that all households will appreciate.

Peel the mushrooms, rinse in running cold water, add salted boiled water and leave for a day; after 20 hours, change the water. Put the prepared mushrooms in a wooden barrel, with the hat down, shifting each layer with seasonings and sprinkling with salt. Cover with a lid, put under the press. After a few days, the mushrooms should be covered with the resulting brine. If there is not enough liquid, add cold boiled salted water. Mushrooms will be ready in 35-50 days. In this case, bitterness and raw taste should disappear from the mushrooms. To speed up the fermentation, you can add sugar and whey. The brine should always cover the mushrooms to avoid mold. If necessary, add cold salty boiled water (50 g of salt per 1 liter of water). If mold occurs, the lid should be washed in a soda solution and scalded with boiling water.

Young mushrooms pickled for the winter: a quick recipe with a photo

Ingredients

• 1 liter of water
• 2 teaspoons of salt
• 0.5 g citric acid
• young champignons

If you need to prepare pickled mushrooms for the winter, a quick recipe will help to do this work without much effort and time.

For pickling, young champignons with unopened hats are selected and the legs are cut to the very edges of the hats. Mushrooms are thoroughly washed, then blanched in a colander for 5 minutes, immersed in boiling water, washed with cold water and thrown into a sieve to make glass water. After blanching, they are dipped in a pot of boiling water. In the water you need to put salt and citric acid.

Mushrooms are cooked until cooked, stirring and removing foam. Ready mushrooms begin to sink to the bottom, and the marinade becomes transparent. Before the end of cooking, add 8% vinegar to the marinade - 2 tablespoons per 1 kg of fresh mushrooms - bay leaves, allspice and cloves. Cooked mushrooms are quickly cooled, transferred to jars, filled with chilled marinade in which they were cooked, and covered with lids.

To make it easier to cook mushrooms, pickled for the winter, the recipe is supplemented with a photo, this will help young, inexperienced housewives to better understand the tricks of the harvest, and see the final result.

Hot peppers with champignons for the winter

Ingredients

• Champignons - to taste

For marinade per 1 liter of water:

• 1 tbsp. a spoonful of 25% vinegar (in each half-liter jar)
• dill, black peppercorns, garlic, bay leaf, bitter peppers - to taste
• 1 1/2 tbsp. tablespoons of salt

Pepper with mushrooms - a hot appetizer for the winter, which is prepared quickly and easily and always takes pride of place on the dining table.

1. For pickling, select only fresh, strong and whole mushrooms, if there is a darkening on the hats, cut them off.
2. Be sure to put peeled and prepared mushrooms in an enameled pan, add spices, pour boiling water (1 cup per 1 kg of mushrooms) and cook for 20 minutes. During cooking, the water evaporates, the mushrooms let the juice. Add salt at the end of cooking. Discard the prepared mushrooms in a colander and let the water drain.
3. In sterilized jars, put dill, black pepper, garlic, bay leaf (1 sheet in a jar) and bitter peppers. Pour 1 tbsp. In each one and a half liter jar. a spoonful of 25% vinegar.
4. Arrange the mushrooms in prepared jars, pour hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the jars, turn them upside down and cover. Boil water for the marinade by adding salt to it.

Mushroom champignon and tomato recipe for winter

Ingredients

• 1 kg of boiled champignons
• 1 kg of cabbage
• 500 g carrots
• 500 g onion
• 1 kg of tomatoes
• 1/2 can of non-sour tomato sauce
• vegetable oil, sugar and salt to taste

Recipes of mushroom hodgepodge for winter always remain relevant for most housewives, because such a preparation helps in the cold season, when there are no fresh mushrooms and vegetables, to prepare a tasty, nutritious, dish full of valuable substances. The following describes one of them.

Cut cabbage, carrots, onions and fry in vegetable oil.Put the resulting mass into a pan, add boiled mushrooms and mix. Then put the diced tomatoes, tomato sauce and simmer for 2 hours. Put the prepared hodgepodge into sterilized jars and roll it up.

Mushroom mushroom salad recipe for winter

Ingredients

• 400 g small champignons
• 400-500 g of small cucumbers
• 5-6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups peeled peas (or whole pods)
• 200 g of small carrots (carrot)

For marinade:

• 1 liter of water
• 100-120 ml of vinegar essence
• 1 tbsp. a spoon of salt
• 1 teaspoon peppercorns
• ginger
• nutmeg
• 5-6 carnations
• 1 teaspoon sugar

A combined salad of champignon mushrooms for the winter turns out not only very tasty, but also beautiful, thanks to the multicolor components. It has a pleasant spicy, sweet and sour taste and amazing aroma.

Small mushrooms, with round caps and the same size, peel, wash and boil in their own juice or in water. Wash cucumbers and tomatoes, peel the remaining vegetables and boil them in steam or in salted water.

To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.

Put prepared mushrooms and vegetables in layers in jars, pour hot marinade and close the lids after cooling.

Using in her arsenal recipes of salads with champignons for the winter, the hostess provides herself and her family with ready-made dishes with excellent taste and aroma, which will periodically appear on the dining or holiday table all year round.

Eggplant with champignons and garlic for the winter

Ingredients

• 2 kg eggplant
• 1 kg of champignons
• 1 head garlic
• 0.1 l vinegar
• 0.1 l vegetable oil
• 10 sweet peppers
• 2 onions
• 5 tbsp. l Sahara
• salt to taste

1. Cut the pepper into strips, onion - into cubes, chop the garlic. Put everything out in butter with sugar and vinegar.
2. Fry sliced ​​eggplant with chopped mushrooms and put in a jar, alternating with vegetables.
3. Sterilize the cans for at least 30 minutes and then roll up.

Eggplant with champignons for the winter is a real gourmet appetizer, which will be appreciated by lovers of mushrooms.