Preservation of mushrooms. Recipes and tips

Canned mushrooms are an integral part of cooking. Their procurement allows you to please yourself with delicious delicacies at any time of the year. How to preserve the gifts of nature and store them for future use? Many mistresses reflect on this. The mushrooms are pickled and salted in various ways. Let's talk about some recipes that will necessarily decorate any table.

Preservation of mushrooms must begin with their preparation. For this, any edible species is suitable. We select only good (not wormy) and preferably not old copies. You can also use several kinds of mushrooms or just one.

Home preserving of vegetables and mushrooms is a simple process that any hostess can do. Here is one of the recipes, suitable for almost any kind. It is designed for one kilogram of boiled mushrooms.

Before cooking, you must carefully sort them and sort them. If they are large, then cut them into parts, and if they are small, then we marinel whole. Then boil the mushrooms in a little salted water. As a result of cooking, foam appears, which must be removed. The cooking time is at least one hour. When finished, drain the water and drain excess liquid. Then rinse the mushrooms in cold water.

Separately, you need to make a marinade. Take 450 ml of water and add to it 10-15 grams of sugar and table salt, 100 ml of table vinegar, about 3 grams of lemon acid, cloves, cinnamon and bell pepper to taste. We make a marinade and dip the mushrooms into it. They should boil for 5-7 minutes. Then distribute them on glass jars. The container must be pre-prepared. It should be sterile. We close the lids with lids and after complete cooling we send it to a cold place.

This is a universal recipe. Preservation of mushrooms must be done, taking into account their characteristics. Some species are suitable for pickling, others are for marinating and preserving. Grapes are good in salt form. To do this, take one bucket of mushrooms, wash and clean them from dirt and adhered leaves. Then you need to soak them for two days. It is necessary to change the water every day. Then we put the mushrooms in a container, preferably a wooden one. Each layer is sprinkled with salt and shifted with chopped white onions. At this number of mushrooms will need a half cup of salt. For flavor and flavor, you can add dill and a little garlic. From above it is necessary to put oppression and to watch, that the mold does not appear. If this happens, remove the top layer of spoiled mushrooms.

The most nutritious is the white fungus. Marinating of white mushrooms begins the same way, with their selection. We take young and unspoilt specimens. Large mushrooms cut into pieces, and small leave whole. The recipe is designed for one kilogram of ceps. We put them in a saucepan and pour a glass of water into it. We put the container on the fire and let the liquid boil. Then cook for 15 minutes. Mushrooms must be stirred constantly so that they do not burn. Then drain the liquid into another container. Add to it 4 laurel leaves, several peppercorns, 3 cloves, onion and a tablespoon of salt. When the water boils, pour into it 60 ml of vinegar, and the bay leaf is pulled out. Cook for 10 minutes. Then we distribute the finished product to the prepared banks. The container must be cleaned and pasteurized. Banks are filled and closed with lids. Store mushrooms better in the refrigerator for not more than one year.

Preservation of mushrooms allows you to save the harvested crop to enjoy the taste of this delicious product all winter. If you have collected a rich harvest of these gifts of the forest, then boldly proceed to their processing and harvesting. Use the proposed recipes, supplementing them with their ingredients and spices.