Preservation butter: home recipes

When the topic comes to the edible representatives of the "mushroom kingdom", here you can immediately note the fruiting bodies with a brown hat and an oily film. Of course, we are talking about oils that love to grow whole families in coniferous forests. Therefore, after good heavy rains, you can pick up several baskets with these beautiful mushrooms.

However, they love butter not only for their high productivity. They are also preferred for versatility and palatability. They lend themselves perfectly to any processing process: frying, stewing, pickling, drying, salting and even freezing.

Canned butter - an appetizer, without which not a single feast of a lover of "silent hunting" can do. After all, what could be better than getting a beautiful mushroom out of a can and enjoying it? To learn how to preserve oil at home, you first need to familiarize yourself with a few general rules.

How much do you need to cook oil for preservation for the winter?

Like all other processes, preservation of oils for the winter includes a preparatory phase - cleaning and boiling. It is important to begin processing in the first 10-12 hours after collection, since the shelf life of these mushrooms is small.

Oil should be cleaned dry, previously laid out on a newspaper or baking sheet to dry slightly. In this case, removing the peel from the hats and removing the adhering debris will be much easier. In no case do not soak the fruiting bodies in water, otherwise they will be saturated with liquid and become very slippery, which will turn the cleaning process into a real test.

Peeled mushrooms must be poured with cold water and put on fire. How to determine how much to cook oil for preservation? Everything is very simple here: you need to bring them to a boil and cook for 20-25 minutes, pouring 1-2 tbsp. l table salt and 3-4 tbsp. l table vinegar. Remove the mushrooms from the bowl and rinse with cold water. Before pickling, large specimens are best cut into several parts, and leave their young "brothers" intact.

So, the preparatory phase is over and now you can familiarize yourself with simple but tasty recipes for canned oils for the winter.

Preservation of mushrooms oiled for the winter: a simple recipe

Traditionally, preserving oily mushrooms implies the use of marinade. We suggest you familiarize yourself with the simplest recipe for this blank.

• Butter (boiled) - 5 kg;
• Water - 1 L;
• Salt and sugar - 3 tbsp each. l .;
• Black pepper peas - 13-15 pcs.;
• Cloves - 2 pcs.;
• Bay leaf - 8 pcs.;
• Garlic cloves - 3-4 pcs.;
• Dry dill umbrellas - 4 pcs.;
• Vinegar.

Important: canned oily mushrooms also require mandatory sterilization of cans!

Put water on fire and bring to a boil.

Combine all ingredients (except vinegar) and boil the marinade for 10 minutes.

Meanwhile, boiled mushrooms should be decomposed in prepared jars.

Remove the marinade from the stove and distribute the oil over the top, let it cool slightly.

In each jar pour 1 tbsp. l vinegar and close with nylon covers.

Canned moths for the winter feel good in a cool place - a basement or a refrigerator.

The recipe for canned mushrooms is oiled for the winter

This recipe for cooking canned winter butter can also be considered one of the simplest. A minimal set of products will provide your guests with a delicious snack.

• Butter mushrooms - 1 kg;
• Purified water - 1 l;
• Onion - 1 medium head;
• Carrots - 1 pc.;
• Sugar, salt - 1 tsp;
• Bay leaf - 5-7 pcs.;
• Clove - 1-2 branches;
• Black pepper (peas) - 10-12 pcs.;
• Citric acid - at the tip of a knife;
• Vinegar 9% - 3 tbsp. l

How to preserve butter mushrooms with this simple recipe?

If the oil is not boiled, then it is necessary to do this by the method indicated above.

We prepare the marinade: put the container with water on a strong fire and bring to a boil.

Meanwhile, cut the carrots with onions into strips and put them into the pan.

When the marinade with vegetables boils for 5 minutes, add the rest of the ingredients on the list, including the butter. Stir everything thoroughly and turn off the fire after a few minutes.

The contents of the pan are laid out in sterilized jars, rolled up, wrapped in a blanket and left to cool for 10-12 hours.

How to preserve oily mushrooms: a spicy recipe

The following recipe for canned mushroom butter will add a spicy variety to the dishes on your table. This preparation can also be safely used as one of the main components for salads with chicken and vegetables.

• Boiled butterfish - 2 kg;
• Purified water - 0.4 l;
• Wine vinegar - 0.4 l;
• Onions - 1 medium head;
• Salt - 4 tsp;
• Black pepper - 13-17 peas;
• Lemon zest - 3-4 tsp;
• Ginger root (grated) - 3 tsp. with horseback;
• Sugar - 2 tsp.

Despite these seemingly complex ingredients, the preparation of canned oils according to the recipe below will not be difficult.

Put on the stove water mixed with vinegar and bring to a boil.

Chop the onion finely and then put it in the liquid, along with the oils and other ingredients. Stir well, reduce heat to minimum intensity and boil for 15 minutes.

After the marinade with mushrooms, spread evenly over the jars and close with metal lids.

How to quickly preserve oily mushrooms at home

An economical option showing how to quickly preserve butter mushrooms at home. They will look great on your table any day: festive and everyday.

• Butter mushrooms (boiled) - 3 kg;
• Large carrots - 4 pcs.;
• Onion - 0.8 kg;
• Heads of garlic - 2 pcs.;
• Vinegar 9% - 200 ml;
• Vegetable oil - 300 ml;
• Hot pepper (chili) - 3 pcs.;
• Seasoning for vegetables in Korean - 2 packs;
• Sugar - 250 g;
• Salt - 125 g.

The first thing you need to do is peeling and slicing vegetables. Chop the onions in half rings, grate the carrots on a Korean grater, pass the garlic through a crush, and chop the hot pepper as finely as possible.

Pour 30 ml of vegetable oil into the pan and fry the onion until golden brown.

Combine all the ingredients in one deep bowl, mix well and let it brew for 20-30 minutes.

In the meantime, sterilize cans and lids.

Arrange the prepared mass in jars, cover with lids on top, and boil in the water for 25 minutes with spicy contents over low heat.

After the workpiece has cooled completely, it must be transferred to the basement or refrigerated.

Easy recipe for preserving oil for the winter

The original, and at the same time easy prescription, is oiled for the winter in oil or fat. It turns out almost ready second course, for the preparation of which you do not need acetic acid.

• Boiled butter;
• Salt;
• Ground black pepper;
• Vegetable oil.

Instead of regular sunflower oil, you can use butter or olive. A great alternative would also be animal fat, namely melted lard.

So, put the boiled mushrooms in a deep frying pan and fill it with oil so that the fruit bodies literally float in it. Cover and fry until cooked for about half an hour.

10 minutes before the end of the process, open the lid and let the unnecessary liquid evaporate.

At the end, season the mass with salt and pepper to taste, remove from the stove.

Separately, put the mushrooms in the sterilized jars, and then evenly distribute the marinade from the pan between them.

A layer of oil should be about 1 cm, otherwise it will be necessary to boil some more of it in order to add to the desired mark.

Allow to cool and close tightly with nylon caps.

This recipe for preserving mushroom oil is also considered very practical. This convenient preparation can immediately be fried with potatoes or served with some other side dish.

Mushroom preservation oily at home with mustard

Having finished the preparatory phase (cleaning and boiling), you can safely proceed to the preservation of oily mushrooms at home. We suggest using a mustard marinated recipe. Such a blank will surely appeal to you and your household.

• Prepared butter - 4-5 kg;
• Dry dill inflorescences - 8 pcs.;
• Black pepper peas - 13-16 pcs.;
• Allspice Peas - 5-8 pcs.;
• Bay leaf - 10 pcs.;
• Carnation - 3 branches;
• Mustard seeds - 1 tsp. without a hill;
• Sugar - 2 tsp;
• Salt - 4 tsp.
• Vinegar 9% - 100 ml;
• Water.

We spread the butter in a pan and cover them completely with water. We wait for boiling, but do not forget to periodically remove the resulting foam.

Boil the mass for 30 minutes and add all the spices indicated in the list of ingredients. If necessary, you can put more salt and sugar.

After all the components have already been connected, boil another 15 minutes.

While still hot, we roll the pickled mushrooms in jars, wrap them in a blanket and leave for 12-14 hours.

This recipe for canned butter is popular among residents of apartment buildings, since such a workpiece can be safely put into the pantry for storage.

Prescription Canned Butter with Honey

A wonderful appetizer, in which there are sweet honey notes, with its piquancy will amaze every lover of mushroom preparations. In addition, the lack of complexity makes the recipe popular among novice housewives.

• Purified water;
• Boiled butterfish - 1.5 kg;
• Honey (any) - 1 tsp. with a slide;
• 9% vinegar - 130 ml;
• Salt - 2 tsp;
• Black pepper - 8-10 peas;
• Lavrushka - 3-4 leaves;
• Carnation - 1 sprig.

Put the butterflies in an enameled bowl and cover with water 1 cm above the level of fruiting bodies. Put the container on medium heat and boil a little - about 10 minutes.

Then add to the mushrooms all the other products from the list and stir until the honey and salt are completely dissolved. Continue to cook the oil in the marinade for about 40-45 minutes, after reducing the heat to a minimum.

In the meantime, it is worth preparing glass jars with lids, sterilizing them for 5-7 minutes.

Spread the preservation in banks, roll up, turn the lids down and wrap a blanket, leaving it in this position until it cools completely.

Thanks to this recipe, you will get a very tasty preservation of oils at home. Be sure to try it and see for yourself!

Preserved pickled oil for winter recipe

A win-win recipe for pickled oils, canned for the winter, will be one of the most important for your family. The fact is that you can take the first sample from this workpiece the next day. Everything is simple to the point of banality - today we pickle, and tomorrow ready-made mushrooms flaunt on your table in front of the guests.

• Boiled mushrooms (butter) - 4 kg;
• Water - 0.8 L;
• Sugar, salt - 5 tsp;
• Clove - 1 pc.;
• Bay leaf - 5 pcs.;
• Vinegar - 3 tsp.

How to preserve oil for the winter according to the above list of products? There is no need to invent anything, because everything is done very easily and simply.

So, put the dishes with water on the fire and wait for boiling.

When you saw that this process is in full swing, then it's time to drop all the ingredients except mushrooms. Mix thoroughly and let the marinade cook for about 7 minutes.

In the meantime, quickly spread the butter over the jars and fill it with hot brine.

Close tightly the jars, turn upside down and leave to "rest".

The next day, take a ready-made snack, which can be served at the table with fresh herbs and chopped onions in half rings.

Marinated butter with cinnamon

An exquisite recipe for preserving mushrooms oily for the winter will bring an original flavor variety to the festive table. This component creates a richer flavor than with traditional pickling.

• Butter - 2.5 kg;
• Cinnamon - at the tip of a tsp;
• Sugar - 3 tbsp. l .;
• Salt - 2 tbsp. l .;
• Allspice (peas) - 7 pcs.;
• Apple cider vinegar - 1 incomplete glass;
• Bay leaf - 3 pcs.;
• Water (boiling water) - 1 l.

In boiling water, combine sugar, salt, pepper, bay leaf and cinnamon together.

Boil the marinade for 5-7 minutes and strain with a colander.

Put the filtered brine on the fire again, pour in the vinegar and boil for 2-3 minutes.

Fill the cans with the spread mushrooms in the marinade, tighten them tightly with iron or plastic lids and allow to cool.

Store the workpiece in a cool place - basement or refrigerator.

Prescription recipe butter with vegetables in tomato sauce

Forest mushroom blanks can be made in a variety of ways. We suggest you familiarize yourself with an unusual, but insanely delicious recipe for preserving butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, but you can make it yourself on the basis of tomato paste, fresh tomato and various spices.

To learn how to preserve oil according to the proposed recipe, you must first prepare all the ingredients.

• Shelled oil - 1.5 kg;
• Zucchini - 1 kg;
• Bulgarian pepper - 0.6 kg;
• Carrots - 0.5 kg;
• Onion - 0.5 kg;
• Tomato sauce (you can tomato paste) - 300 g;
• Vegetable oil;
• Salt, sugar, spices - to taste

I must say that forest mushrooms are very successfully combined with vegetables, especially if you pre-fry them.

Cut the peeled butter into large pieces, add water and boil for 20-25 minutes with the addition of salt.

Meanwhile, peel, wash, and chop all the vegetables. Zucchini must be chopped into 1x1 cm cubes, carrots also chopped into cubes, but a little smaller. And onions and peppers need to be cut into thin half rings.

Fry in turn all vegetables in a pan with vegetable oil until half cooked.

The last to lightly fry the oil and pour into a common pan along with the remaining vegetables.

Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer for 10-15 minutes.

Arrange the mass in jars and sterilize for 1 hour 30 minutes.

Close the cans with nylon caps and leave for 2 days, then re-sterilize for 35-45 minutes. This is very important, since in this case the preservation of butter with vegetables will remain until the next mushroom season.

Before serving the appetizer on the table, it is advised to warm it and sprinkle with fresh herbs.

As you can see, preserving the oil is not only simple, but also pleasant, because the workpieces are amazing in taste. Mushrooms will surely be successful during a big feast or a quiet family dinner. I must say that any housewife will cope with the “excellent” recipes with the above recipes.