Recipes for canning mushrooms at home. Canned mushrooms - recipes for canning mushrooms at home

In the middle of winter, mushrooms collected with your own hands will help. Salads, soups, first and second courses are prepared from canned mushrooms.

Preservation is carried out in mushroom broth and in various sauces. You can preserve mushrooms in different ways– as in natural form, and fried.

Natural canned mushrooms

We will need:

Mushrooms of one type;
Citric acid;
Salt.

Step-by-step preparation:

Add to cold water citric acid(5 grams of acid per liter). Peel the mushrooms, rinse, cut into small pieces and place in water with acid.
Place the mushrooms on the fire and add a tablespoon of salt per liter of water. Be sure to skim off the foam - this is how harmful substances are digested.
Turn off the stove when the mushrooms are at the bottom. Place the mushrooms in a colander. Place a container under a colander. Wait until the broth has completely drained.
Place the mushrooms in sterile jars and fill with the collected broth.
Close the jars with sterile lids and sterilize. For better canning Sterilize liter jars of mushrooms for 90 minutes, and half-liter jars for 65 minutes.

Sweet and sour canned mushrooms

This recipe for canning mushrooms is different from classic way cooking with its unusual taste.

We will need:

1 carrot;
Mushrooms of one type;
1 grated horseradish;
1 onion (chopped);

For the sauce:

440 ml. vinegar;
3 tsp. salt;
1.5 tbsp. l. Sahara;
3 bay leaves;
1 tbsp. l. mustard (better than seeds);
7 pcs. peppercorns;
1 small spoon of allspice.

Step-by-step preparation:

Wash the mushrooms and cook in salted water with citric acid. Cook for 6-7 minutes.
Cool in cool water and place in jars with added seasonings.
Mix spices, sugar and salt in water and boil. Cook for 6 minutes over low heat.
Turn off the stove, add vinegar, stir and pour into jars with mushrooms.
Roll up the cans and hot water sterilize. A liter jar - 1 hour, and a half-liter jar - 40 minutes.

Canned mushrooms in tomato sauce

We will need:

500 gr. mushrooms of the same type;
2 tbsp. vegetable oil;
350 gr. sauce or tomato paste:
Vinegar;
2 spoons. Sahara;
1 spoon of salt.

Step-by-step preparation:

Prepare the mushrooms for cooking and simmer in their juice. Bring until soft.
Reheat tomato paste, add sugar and salt. 3 minutes before removing from heat, add vinegar to taste.
Mix the resulting sauce with mushrooms, boil and place in jars.
Close the jars with lids and sterilize. Don't forget: when canning mushrooms at home, sterilize liter jar– 1 hour 20 minutes, half-liter – 50 minutes.

Canned milk mushrooms

We will need:

900 gr. milk mushrooms;
Half tsp. citric acid;
3 bay leaves;
2 small spoons of vinegar;
Half tsp. cinnamon;
6 peppercorns.

Step-by-step preparation:

Cut the milk mushrooms and cook in water with salt for 5 minutes.
Place milk mushrooms in a saucepan with water. There should be about 0.5 pans of water. Add vinegar and spices.
As soon as the milk mushrooms are at the bottom, turn off the stove.
Place the milk mushrooms in sterilized jars with citric acid. Pour in the broth.
Sterilize liter jars for 1 hour 15 minutes, half-liter jars - 45 minutes.

Canned porcini mushrooms

We will need:

5 kg. boletus;
0.5 cups salt;
2 tbsp. butter (per jar).

Step-by-step preparation:

Boil the boletus for 3 minutes. Place in a colander and under cold water bring to room temperature.
Place the mushrooms in jars, cap side up, and sprinkle each layer with salt. Place something heavy on top and let the mushrooms be stored in this state for 2 days.
Pour the melted butter over the boletus mushrooms. Cover tightly and store in a cool place.

Before further preparation or consumption, rinse boletus mushrooms twice with cold water. Canning porcini mushrooms will allow you to enjoy the summer taste at any time of the year.

Preservation of fried mushrooms

We will need:

Mushrooms;
Butter.

Step-by-step preparation:

Wash the mushrooms, remove forest debris and cook for 45 minutes.
Then fry the mushrooms in butter in a frying pan and place in sterilized jars. Do this while the mushrooms are hot.
Pour melted liquid on top butter. Sterilize the jars and seal them.

Choose mushrooms for canning small sizes, clean and free of worms. Do not preserve different types of mushrooms together.

Preserving mushrooms will be of great benefit at home if the mushrooms are preserved within 8 hours after collection. Use nigella, chanterelles, russula, porcini mushrooms, boletus, honey mushrooms, sow mushrooms, boletus, and saffron milk caps.

Mushrooms are a favorite product of many Russians. And this is not surprising because during the season you can collect them yourself in forests and groves. In addition, they have delicate taste and a unique aroma. I really want to keep dishes made from them longer. In such a situation, the solution is canning mushrooms. All you need to do is stock up on the necessary ingredients and choose the appropriate recipe. Then you can treat your guests and household members with a wonderful snack all winter long.

Of course, you can preserve any edible mushroom. But not all of them will be tasty. Therefore, it is necessary to remember the list of mushrooms, the preservation of which will be most acceptable:

Tubular. These include chanterelles, russula, milk mushrooms, saffron milk caps and honey mushrooms. They can be distinguished by the presence of microscopic tubes on the inner surface of the cap.
Lamellar. It is best to preserve boletus, boletus and boletus. They turn out tasty and very aromatic.

Remember not to mix when canning. various types mushrooms in one jar. It is best to prepare them separately. Otherwise, they will salt unevenly and quickly become unusable.

How to properly prepare mushrooms?

Whatever winter snack recipe you choose, the key to success will be proper preparation mushrooms The process is quite lengthy, so to get a positive result you need to approach the preparatory process responsibly. First of all, they need to be sorted out. If you notice traces of rotting or worms on some specimens, it is better to remove them. Canning mushrooms must begin on the same day you brought them from the forest. At long-term storage they lose their taste.

Mushrooms must be thoroughly cleaned of forest debris and washed. Some species, such as boletus, require mandatory cleaning. Boletus mushrooms, boletuses, milk mushrooms and honey mushrooms should be soaked for some time in clean water. But it’s enough to just rinse the saffron milk caps thoroughly. All mushrooms need to trim the stem a couple of centimeters.

Before you begin canning, mushrooms should be disinfected. To do this, they are thrown into boiling water for 10 minutes. You also need to add a little salt and citric acid. After this, you can choose the most suitable cooking recipe.

How to preserve honey mushrooms?

Canned honey mushrooms can rightfully be called one of the most delicious snacks. They have a refined taste and pleasant aroma. You can prepare an excellent winter snack using a simple recipe. To prepare, you will need not only honey mushrooms, but also the following ingredients:

1.5 liters of water.
3 tablespoons sugar.
2 tablespoons table salt.
5 clove buds.
10 black peppercorns.
3 laurel leaves.
135 ml vinegar 5%.

Place the prepared honey mushrooms in a suitable pan and pour clean water. Place them on the fire and boil for an hour. If foam forms on the surface of the water, it should be removed immediately. After the allotted time has passed, the mushrooms can be placed in a colander and washed.

The next step in preparing canned mushrooms is preparing the marinade. To do this, put all the spices in a saucepan, fill with clean water and place on low heat. Boil this mixture for three minutes.

Transfer the honey mushrooms to the marinade and cook for about 20 minutes. After this, place them in pre-sterilized jars. Seal tightly with lids. All that remains is to turn the cans over and wrap them in a warm blanket. After the honey mushrooms have cooled, you can put them away for storage. This recipe will allow you to quickly prepare a delicious snack that you can enjoy all winter.

The best recipe for porcini mushrooms

Boletus are considered the most noble representatives of the kingdom. They have a special aroma and taste. In addition, they are quite nutritious. You can even eat a small amount of porcini mushrooms. You can make a great winter snack from them. The recipe is extremely simple. First of all, prepare the following components:

500 ml water.
2 tablespoons vinegar.
3 teaspoons salt.
One tablespoon of sugar.
2 allspice peas.
2 laurel leaves.

Cooking porcini mushrooms, like any other, begins with processing them. After this, the boletus mushrooms must be boiled in clean water for 20 minutes. At this time, you can start preparing the marinade for porcini mushrooms. Boil water in a saucepan and add salt, sugar and vinegar. After this, add the mushrooms to the resulting solution and cook them for 7 minutes.

Place mushrooms in pre-sterilized jars. Add it there bay leaf, pepper and clove buds. Pour in marinade. Seal the jars tightly and leave them to cool. This recipe for preparing porcini mushrooms for the winter will allow you to get delicious snack without putting in much effort.

Canned milk mushrooms

Among all the canned mushrooms, milk mushrooms are especially piquant. The recipe for preparing them for the winter is simple. As a result, you will receive a dish that all guests will surely enjoy. Prepare the following ingredients for 2 kg of milk mushrooms:

1 teaspoon citric acid.
2 tablespoons vinegar.
5 peas of allspice.
1 teaspoon cinnamon.
6 bay leaves.

Just like honey mushrooms, milk mushrooms must be boiled before canning. But you don’t need to do this for more than 10 minutes. After this, they must be transferred to a saucepan and filled with water. Add salt, spices and vinegar there. Boil this mixture over low heat until the milk mushrooms settle to the bottom.

Place the cooked milk mushrooms in clean jars and add citric acid. After this, it is necessary to sterilize the jars along with the milk mushrooms. If the jars are half-liter, then this should be done for 35 minutes, for liter jars - 40 minutes.

How to preserve boletus?

Butter is one of the most popular snacks. It is not only very tasty, but also quite easy to prepare. First of all, stock up on the ingredients:

3 liters of water.
50 grams of vinegar.
2 cloves of garlic.
1 onion.
A small bunch of dill.
4 black peppercorns.
2 bay leaves.
One tablespoon each of salt and sugar.

Boil the butter for 15 minutes over low heat. In this case, you need to add the whole onion to the pan. After this, transfer the mushrooms to a clean pan, fill them with water and add spices. Cook this mixture for half an hour. Finely chopped dill and vinegar should be added five minutes before the end of cooking. All that remains is to place the mushrooms in sterilized jars and seal them tightly.

Canning mushrooms does not require any special skills. Even an inexperienced housewife can cope with this. The main thing is to prepare all the ingredients, choose good recipe and follow it exactly. Then you will provide yourself with an excellent snack for the whole winter. If you have unexpected guests, open a jar of mushrooms and everyone will be happy.

There are a huge number of recipes that allow you to preserve mushrooms for the winter in jars. During the cold season, such preparations will go perfectly with almost any dish on the table. Therefore, every self-respecting housewife should know how to seal mushrooms in jars for the winter. If you follow the described algorithms and tips, you can easily pickle and seal mushrooms at home.

Main features of mushrooms

Many housewives have their own homemade signature dish with which they can surprise their guests. Therefore, many people refuse to buy food in supermarkets and cook it themselves. One such product is canned mushrooms. for the winter, step by step, they will allow you to make the necessary preparations and stock up on them for future use.

Many scientists have argued and discussed for a long time the question of which kingdom mushrooms belong to. The fact is that they have both proteins, which are characteristic of the animal world, and carbohydrates with minerals, characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.

Recipe for making pickled butter for the winter

As for the types of mushrooms that are suitable for the process, then you can use any representatives of the kingdom. Naturally, with the exception of poisonous individuals that can harm the human body.

The mushroom kingdom is the most diverse in terms of the number of species. On at the moment There are about two million varieties of mushrooms, of which only about 100 thousand have been fully studied.

Champignons, fat mushrooms, russula, porcini mushrooms, chanterelles, boletus mushrooms, moss mushrooms, row mushrooms, goat mushrooms, saffron milk caps, boletus mushrooms, boletus mushrooms, and so on are best suited for preservation.

Canning methods

There are two most popular recipes with which you can pickle and preserve any mushrooms step by step. You can boil the mushrooms together with the marinade or separately from it. To understand which method to choose, you should familiarize yourself with each of them in detail.

Boiling in marinade

This method can rightfully be called the most popular among skilled housewives. This is due to the fact that when mushrooms are cooked together with the marinade, they receive all the necessary properties from the latter. In this way, you can achieve high taste and aroma characteristics for future preparations.

To prepare the marinade in this way, you will need to prepare the necessary ingredients. These include:

Salting honey mushrooms for the winter: cold and hot cooking methods

After preparing all the necessary ingredients, you will need to take an enamel bowl and add vinegar, water, salt and, of course, cooked mushrooms. The resulting mass is brought to a boil and simmered over low heat.

The cooking time directly depends on the type of mushrooms that the housewife has chosen. Thus, the caps of champignons, chanterelles, porcini mushrooms and boletus are boiled for 20-30 minutes. Their legs should be cooked for no more than 20 minutes. If we are talking about honey mushrooms, then the cooking time will be about half an hour.

During cooking, it is recommended to collect the resulting foam using a slotted spoon. If you neglect this, you may end up with a cloudy marinade. If the mushrooms have sank to the bottom of the container and the foam has stopped releasing, then the cooking process can be completed.

Now you need to add allspice, sugar, bay leaf or cloves to the container, as well as citric acid. You need to give the mixture a little time to cool. All that remains is to place the remaining dish in previously thoroughly washed jars and fill to the top with marinade, then close the lids tightly.

Cooking separately from marinade

As the name implies, in this method the mushrooms will be cooked separately from the marinade in slightly salted water. Moreover, the cooking process itself is practically no different from what was presented in the previous method.

First of all, you need to prepare the ingredients:

How to properly pickle mushrooms for the winter: recipes

Naturally, you will need mushrooms. They are placed in a container with water and salt. For every liter of water you will need approximately 35-40 grams of salt. It is necessary to cook until the mushrooms sink to the bottom of the container. Don’t forget to regularly remove the foam using a slotted spoon. By the end of cooking, the water should become clear.

At the same time, the marinade is being prepared. To do this, all prepared components are mixed in one container with water, stirred and brought to a boil.

Now you can load the cooked mushrooms into jars, and then fill them to the top with the prepared marinade. The jars are tightly closed with lids. It is not recommended to use metal lids for this, as they can cause botulism in the dish.

How to pickle mushrooms for the winter is important for every housewife to know; such an appetizer would be appropriate for festive table and on weekdays. You can marinate the most different types mushrooms - not only boletus, boletus, russula, boletus and aspen, but also greenfinches, fat mushrooms, champignons and many others.

It’s easy to marinate mushrooms using step by step recipes and the basic rules of canning, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, mushrooms need to be sorted, peeled, and then soaked, depending on the type of mushroom. Small mushrooms can be marinated whole, but large ones are better cut. When pickling mushrooms, it is important to know that some mushrooms have caps that are pickled separately from the stems (for example, porcini mushrooms, boletus mushrooms). Next, the mushrooms are boiled, placed in jars and filled with marinade. When and how much to boil and what kind of marinade to add depends on the type of mushrooms and the recipe.

How to pickle boletus

The peculiarity of butter is that you need to remove the top film from them. Before pickling boletus, you must boil it several times to get rid of possible radiation. You only need to boil the butter for 10 minutes. The amount of marinade should not exceed a fifth of the number of mushrooms in the jar.

It is best to marinate boletus with seasonings such as cloves, black peppercorns, and bay leaves.

Honey mushrooms pickled

It is believed that honey mushrooms are ideal mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be filled with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour it over the mushrooms and roll up the jars. It is important not to forget about sterilization.

Pickled milk mushrooms

You cannot pickle old milk mushrooms, as well as wormy mushrooms. Good mushrooms It’s also worth washing thoroughly (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. To improve the taste, you can add horseradish, cherry and currant leaves to the roll.

Marinated white mushrooms

There are two main ways to marinate porcini mushrooms - in the first, the mushrooms are cooked in the future marinade, in the second, separately. There are recipes with sterilization, and others without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not “overwhelm” the natural aroma.

Chanterelles pickled for the winter

Chanterelles are easy to prepare. You need to cut off the legs of the chanterelles, wash them, put them in a low saucepan, add salt, vinegar and seasonings. You don’t need to cook the chanterelles for long – a quarter of an hour. Mushrooms should be cooked over low heat; foam should be skimmed off. To avoid overcooking the mushrooms, you need to remove them in time and rinse them with cold water. You can understand readiness when the mushrooms fall to the bottom and the marinade becomes viscous. Then the chanterelles are placed in jars and filled with marinade, sterilized for half an hour and tasted after three weeks.

Not a single holiday can do without a base of pickled or salted mushrooms. This is an excellent stand-alone snack that can also be used in the preparation of other, more advanced dishes. Naturally, canning mushrooms has its own characteristics. Every housewife has her own recipes for these preparations in her arsenal, but she always wants to cook something unusual, new.

No holiday can do without a base of pickled or salted mushrooms

Thanks to this recipe, you can preserve any mushrooms until winter. These can be boletus, boletus and honey mushrooms. Their taste is slightly spicy, with a pleasant sourness. This is an incredibly crispy snack, ideal not only for a regular meal, but also for a celebration.

Required Products:

10 kg of mushrooms;
1.5 liters of water;
3 g citric acid;
400 g salt;
100 ml vinegar essence;
15 g bay leaves;
15 g cloves;
15 g cinnamon.

Cooking steps:

Mushrooms need to be washed well, peeled and transferred to a saucepan.
In a saucepan, add water, salt, add citric acid and spices, and boil.
At the last minute of cooking, pour in the vinegar essence.
Place hot into sterile and already dry jars, pour in the remaining broth.
Cover the containers with lids and sterilize for 25 minutes, immediately after that seal tightly.

Mushroom caviar: recipes for preparations for the winter

A simple canning recipe (video)

Mushroom caviar in jars

You can preserve mushrooms not only whole, but also make caviar from them. In combination with carrots and onions, you get an amazing snack that will be the most popular among all preparations. Caviar can not only be served as side dishes, but also spread on bread and used as a filling for pies. It is very convenient and practical.

Products needed for caviar:

1 kg of mushrooms;
250 g onions;
250 g carrots;
50 g garlic;
10 ml of vinegar essence;
70 ml of any vegetable oil;
10 g allspice;
10 g bay leaves;
5 g pepper.

You can preserve mushrooms not only whole, but also make caviar from them

Cooking steps:

All mushrooms should first be washed, and then boiled and chopped in a meat grinder.
The onion must be peeled and cut into slices.
Wash the carrots, also peel and grate.
Pour oil into a frying pan and add onions and carrots and fry.
After this, the vegetables also need to be chopped in a meat grinder.
Then all the products passed through the meat grinder must be placed in a frying pan, salt, spices and vinegar essence must be added.
Garlic should be peeled, chopped and added to other foods.
Fry until the liquid has evaporated.

Hot caviar needs to be placed in jars and sealed. The preserves are stored after cooling in the refrigerator.

Express preparation recipe

Fast way This recipe presupposes the harvesting of any forest products. The ease of preparation lies in the fact that you don’t even need to sort the mushrooms by variety; you can make an assortment of mushrooms. It will look amazing in jars. And on the table it will certainly stand out among other snacks.

Black milk mushroom: description of the mushroom, cooking recipes

Required components:

3 kg of mushrooms;
1.5 liters of water;
20 g salt;
5 g citric acid;
20 ml vinegar;
5 g bay leaves;
10 g peppercorns;
5 g cloves.

A quick way to harvest any forest products is suggested by this recipe.

Quick cooking steps:

Mushrooms must be washed and sorted; large ones must be cut into several parts.
Pour water into a saucepan and boil, add mushrooms and cook for 15 minutes.
After this, add all the other products and cook for another 3 minutes.

When ready, but hot, place in jars, compact tightly and pour in marinade, immediately seal tightly.

Vegetable preparations

Vegetable preparations are extremely popular for the winter, but they can be improved with the help of mushrooms. At the same time, it is no longer possible simple snack, but a complete dish that can be safely put on the table even on a holiday.

Required Products:

2 kg of mushrooms;
1 kg cabbage;
1 kg carrots;
0.7 kg of onion;
1 kg of tomatoes;
20 g salt;
15 g pepper;
10 g bay leaves;
10 g cloves.

Vegetable preparations for the winter are extremely popular, but they can be improved with the help of mushrooms

Cooking steps:

Carrots and onions need to be peeled and immediately cut into thin strips, put in a frying pan, add oil and fry, pour into a pan.
The cabbage should be chopped into thin strips and placed with other vegetables.
Tomatoes must be washed and finely chopped and added to other products.
You also need to pour oil into the pan, add salt and simmer the vegetables for 25 minutes.
Separately, boil the mushrooms and then add them to the vegetables and continue to simmer for another 20 minutes.
At the last minute you need to add all the spices.
Then put everything into jars and seal immediately.

How to cook russula: simple recipes for the winter

Canning fried mushrooms

Few people know that mushrooms can be preserved even when fried. This preparation will be an excellent addition to all side dishes and will turn out to be a real salvation in those cases when there is sorely not enough time to stand at the stove and cook something for dinner.

Required Products:

1 kg of mushrooms;
350 ml of any vegetable oil;
20 g salt.

Few people know that mushrooms can be preserved even when fried.

Cooking steps:

Mushrooms should be soaked in cold water, then rinse and peel; it is advisable to cut large ones into several pieces.
Pour oil into the frying pan and heat it, add chopped mushrooms, salt them and fry for 45 minutes with the lid closed.
After this, remove the lid and continue frying until the liquid evaporates.
While hot, place them in warm jars, pour oil over them, and cover with lids.
After this, sterilize the container for 30 minutes and immediately seal it tightly.

Rolling up mushroom soup

You can prepare not just mushrooms or salads based on them, but also mushroom soup. Its taste remains excellent; upon opening the jar, it seems as if it had just been prepared. To enjoy its taste, you don’t even have to heat the soup.