Homemade canning recipes
Since preserving mushrooms of mushrooms for the winter has been practiced in our country since ancient times, there is a proven technology that allows you to get a tasty and nutritious product. Consider all the available methods of preserving breasts that allow you to make the right choice for every modern housewife. For the most part, recipes for preserving breasts for the winter are in banks, since they are the optimal containers for storing this product at home. They can be refrigerated or lowered into the cellar.
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Recipes for canned cereal in winter jars
Canned milk is a method of harvesting in which mushrooms are sterilized and stored in hermetically sealed jars. For canned cans, glass containers with a volume of 0.25 to 3 liters are used, which are rolled up with tin or closed with other tight-fitting lids. You can preserve pickled, fried and even salted mushrooms, having previously prepared them, as described below in recipes for canned mushrooms, then prepared mushrooms are laid out in cleanly washed jars. First, you need to pour hot pouring into the jar, about a fifth of the total output in the jar, then fill the jar with mushrooms and spices with which they were cooked.
All recipes for the preparation of canned mushrooms for the winter imply such a processing method as sterilization, for it you need a tank or a large pan.
A stand is placed there so that the bottom of the jar does not touch the bottom of the pan, and so much water is poured that it covers the jar no lower than 1.5–2 cm from the neck. Before sterilization, the water must be heated to a temperature of 60-70 ° C.
Lids for cans should be boiled for 10-15 minutes together with rubber gaskets. The filled jar should be immediately covered (without tightly closing) with a lid removed from boiling water, then placed in the sterilization tank and boiled over low heat.
The jar should not touch the walls of the tank, otherwise it may crack. Sterilization time depends on the size of the dishes used. Cans with a capacity of up to 0.5 l warm up for 12-15 minutes, up to 1 l - 20 minutes, up to 3 l - 30 minutes. After sterilization, the jar is removed from the water (there are special tongs for this) without moving or lifting the lid, then the lid is rolled up or tightly closed.
Storage of mushrooms depends on how thoroughly sterilized. Well-sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even in sterile conditions, long-term storage at high temperature reduces the taste of the product.
How to preserve porcini mushrooms in jars for the winter
Before preserving mushrooms for the winter in banks, you need to choose a suitable layout of products, for example, such:
- fresh tight breasts
- lemon acid
- salt
Before preserving mushrooms, rinse the cleaned raw materials, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and lay out well-dried in cans to a height of 1.5 cm below the edge. Pour with brine (per 1 liter of water, 1 tbsp.spoon of salt without top), cover with lids and sterilize at a temperature of 100 ° C for 90–95 minutes. At the end of the sterilization, immediately cool the jars. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45-50 minutes at 100 ° C
Before canning white breasts, you need to boil them.
To do this, add 1 liter of water:
- Salts - 20 g
- Citric acid - 5 g
Peel and rinse freshly picked mushrooms. Before preserving mushrooms for winter, they need to be cut into several parts and boiled 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.
We also offer to find out a way of how to properly preserve mushrooms with vegetables and fragrant herbs.
Components per liter jar:
- Gruzdi - 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 white breasts, 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.
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.
Hot and black canning for winter
Hot canning ensures that there are no infections or toxins that can cause digestive upsets in humans.
To preserve white mushrooms for the winter 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.
You can also try to master the preservation of black mushrooms for the winter according to a recipe, in which it is more convenient to use cans with glass lids and clamps, since canned foods are double sterilized.
Components:
- Peeled breasts - 1 kg
- Sunflower oil - 1.5 cups
- Onions - 150 g
- Bay leaf - 4–5 pcs.
- Allspice - 7–8 peas
- Table vinegar - 1 tablespoon per jar
- Salt to taste
- 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.
Preserving black mushrooms with added fat
Sometimes we preserve black breasts with added fat in order to significantly increase the shelf life of preservation.
Ingredients:
- 1 kg
- 200 g fat
- salt to taste.
Cooking method.
Rinse the breasts, peel, cut into slices, transfer to a pan with fat, pouring salt. Simmer until tender. Transfer to jars, sterilize, tightly close.
Sterilized natural mushrooms.
Ingredients:
- 5 kg
- 20 g wine vinegar
- 10 g of salt.
Cooking method.
Rinse mushrooms, peel, blanch in salted water for 3-4 minutes. Cool, transfer to banks. Add salt and vinegar to 1 liter of boiling water, add mushrooms to the brine (400 ml of brine to 600 g of mushrooms). Sterilize, seal tightly, hold for 2 days, sterilize again.
Canned Mushrooms in Tomato Juice.
Ingredients:
- 1 kg
- 700 g tomato puree
- 80 ml of vegetable oil
- 300 g sugar
- bay leaf and vinegar to taste
- 15 g of salt.
Cooking method.
Rinse the mushrooms, chop, simmer over low heat until juice is released, with the addition of bay leaf and vegetable oil. Mix the tomato puree with salt and sugar, add to the mushrooms, warm, but do not boil. Transfer the mixture to jars. Sterilize, tightly close.
Mushrooms salted with spices.
Ingredients:
- 1 kg
- 5 bay leaves
- 3 cloves of garlic
- 15 g of dill seeds
- 5–6 peas of black pepper
- 60 g of salt.
Dip the prepared, soaked and peeled breasts for 5 minutes in boiling salted water with citric acid (20 g of salt and 1/2 teaspoon of citric acid in 1 liter of water). Remove the mushrooms with a slotted spoon, put in an enameled container and allow to cool. At the bottom of the jar prepared for pickling, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, pour salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.
Salty Mushrooms (hot way).
Structure:
- 1 kg
- blackcurrant and horseradish leaves
For brine:
- 1 liter of water
- 30 g of salt
- 8–10 peas of black pepper
- 2 bay leaves
Wash the breasts thoroughly. Dip in boiling water (60 g of salt per 1 liter of water), cook 15-20 minutes after boiling. Drain the water, put the mushrooms in a colander, let the liquid drain. Boil water for brine, add spices and salt. Put the mushrooms in brine, cook for 5-10 minutes. Then, transfer the mushrooms with brine to a pickling bowl, cover with currant and horseradish leaves. From above, install light oppression so that the breasts are completely covered with brine. Leave for 5-6 days at room temperature. Then rearrange in a cold place for 30-40 days.
Muddy hot salted in Oryol.
- 1 kg
- 2 tbsp. tablespoons of salt
- 5 peas of allspice
- 7 peas of black pepper
- ground red pepper
- 20 g of dill
- 2-3 blackcurrant leaves
Before salting, soak the breasts in salted water, changing it several times. Boil in slightly salted water for 5–8 minutes. Discard in a colander and cool.Lay in containers in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.
Hot salted mushrooms.
- 1 kg of boiled mushrooms
- 2 tbsp. tablespoons of salt
- 4 bay leaves
- 5 peas of allspice
- 3 cloves
- 5 g of dill
- 2 leaves of black currant
Rinse boiled mushrooms with cold water and cook with spices. Discard in a colander and cool. Then lay in a container in layers, sprinkling with salt and shifting leaves of black currant, dill stalks.
Preservation of fried breasts.
Peel fresh rinses, rinse, 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 must be stored in the dark, because the fats in the light are broken down and rancid.
Preservation of milk in own juice.
Peel, rinse, chop, and place the lump in an enameled pan with a little water at the bottom. 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.
