Secrets of conservation: picking mushrooms in jars

Picking mushrooms in jars is one of the simplest ways of harvesting them. Canned mushrooms are used for side dishes, soups, marinades, snacks and stewing. Practice salads are all edible varieties.

Methods of pickling mushrooms

Dry pickling

The pickling of mushrooms in cans by a dry method is suitable for the preparation of redheads and podreshnikov. Mushrooms should be cleaned (do not wash), wipe clean with a damp cloth. Put in a jar (jar or kadochku) in rows, pour a moderate amount of salt, cover with clean dense material and put on top oppression. Must come out the juice and cover the top with mushrooms. Dry salting retains the natural flavor of the products, their piquant taste. There is no need to put herbs and spices. In a week you can eat mushrooms.

Cold salting

Picking mushrooms in jars in a cold way does not require preliminary boiling. Rozhiki, svinushki, mushrooms, russules must first be cleaned, washed and soaked in salted water. Prepare brine, based on the proportion: 2 grams of citric acid and 10 grams of salt per liter of water. Soak in a cool place: mushrooms - 2 days; Wavelets - 1 day; Valui - 3 days. The solution with soaking should be changed at least twice a day. You can not soak russets and mushrooms. In addition to soaking, you can use the blanching method. In boiling water (per liter - 10 grams of salt) immerse the mushrooms. Fill the mushrooms for 5 minutes, the valuies - 15. After blanching, place the mushrooms for cooling in cold water, then drain it and spread the product over the jars, filling each row with salt, garlic, chopped dill, cumin. Put pressure, hold a couple of days at a temperature of 18-22 degrees, and then take out in a cold place.

Hot Salting

The pickling of mushrooms in cans by the hot method is carried out as follows. Mushrooms should be cleaned, sorted. At podberezovikov, white, boletus, trim the roots (they can be salted separately). Cut large hats into 2-3 parts. Wash mushrooms in cold water. When pickling, they need to be soaked for a couple of days. In the container pour 100 ml of water (per 1 kg of mushrooms), put salt, put on fire. Put mushrooms in boiling water. Stir occasionally during cooking. Remove foam after boiling. Put pepper (peas), laurel, any seasoning. Cook boletus mushrooms 25 minutes, freckles - 15 minutes, valouis - 20 minutes. Mushrooms will be ready at the moment when they settle on the bottom, and the brine will become transparent. Transfer the product to another container for cooling. Then spread on cans, fill the brine (1/5 of the weight of mushrooms). You can consume in 40 days. Pickling of white mushrooms of other varieties is carried out with a brine made from the following ingredients: Per kilogram of product take 2 tablespoons of salt, a laurel, a few pieces of peppercorns, cloves, blackcurrant leaves and 5 grams of fresh dill.

Recommendations

Picking mushrooms is an easy way to keep the product until the winter season. Choose whole and strong hats. But if you have enough mushrooms, do not rush to throw them away, cook caviar. Store mushrooms in hermetically sealed containers in places where the minimum amount of light and low temperature.