Canned mushrooms for the winter: recipes in jars

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-07 22:37

Mushrooms are very tasty and he althy mushrooms. They are used not only fried, but also pickled. After all, it is very nice to open a jar of mushrooms in the winter for any dish or just on the festive table.

From the article you will learn how to choose the right mushrooms. And also consider a few basic recipes for canned mushrooms for the winter.

Selection of mushrooms

Mushrooms are not only edible, but also false. Therefore, an ignorant person may choose mushrooms incorrectly, which will entail disastrous consequences. To avoid this, learn how to choose them correctly. After all, even a store can sell poisonous mushrooms.

So, both species grow in the same places. Therefore, it is difficult to distinguish them. However, on the legs of an edible mushroom, under the very hat, there is a membranous small ring in the form of a skirt, while false mushrooms do not have this.

Fragrance is another significant difference. Edible mushrooms smell like mushrooms, and false ones smell like ordinary earth. You can also distinguish both species by color.

False mushrooms are brighter, more colorful, which look likewant to try. They can be either bright yellow or red. Edible mushrooms are only light brown.

False mushrooms have a smooth, beautiful hat, while real mushrooms have a scaly cap. An experienced person will immediately see the difference. If you don’t understand mushrooms, then the main sign for you is a membranous ring. Therefore, immediately pay attention to this indicator. Since you already know how to choose mushrooms, you can cook them. Next, consider a few recipes.

Classic pickled mushrooms

Consider the usual recipe for canned mushrooms for the winter for one three-liter jar. To do this, the mushrooms are cleaned of dirt and excess films. Then they are boiled in ordinary s alted water until fully cooked.

Meanwhile, prepare a brine for three liters of water. 3 tbsp is added to the container. l. sugar (taste), and then pour the same amount of s alt (maybe less). We put the liquid on the fire and, after boiling, pour 80 ml of ordinary 9% vinegar. Dry clove buds (2-4 pieces), allspice or ordinary pepper - 6 peas, as well as one lavrushka are also placed here. We are waiting for the marinade to boil.

When the mushrooms are ready, let them cool down a bit. Then carefully place with a slotted spoon into the boiling marinade, in which the mushrooms should be cooked until fully cooked.

Put hot mushrooms in a sterile three-liter jar. After that, mushrooms are poured with marinade and rolled up.

Adding cinnamon

This recipe has a twist that will givepiquancy mushrooms. To prepare them, pour water (1 liter) into the pan, which is put on fire to boil, after which 3 cinnamon sticks and a few pieces of peppercorns (preferably allspice) are placed. Then add s alt and sugar to taste. As a rule, the marinade should be s alty and sweet at the same time. Now put 5 buds of dry cloves and a couple of leaves of parsley. Vinegar is not needed yet. Everything is boiled together for 3 minutes. The saucepan is removed from the heat and vinegar is added to it.

Mushrooms (2 kg) are boiled in ordinary water for 5 minutes. After that, the old water is drained, and the new one is collected. It needs to be s alted and boiled until fully cooked.

All foam must be removed during cooking. When the mushrooms are ready, they are transferred to jars and poured with a pre-prepared marinade. Then roll up and clean in a cool place. As you may have guessed, the zest is the cinnamon. It is she who gives the mushrooms a special piquancy.

Now you already know a few recipes for canned mushrooms for the winter. If you stick to the recipe, the mushrooms are juicy, tasty and fragrant.

Mushrooms with apple cider vinegar

Thanks to this recipe, mushrooms are very tender. To prepare them, small mushrooms (1 kg) are cleaned of dirt and film, and then boiled in s alted water for about 40 minutes (until cooked). Then the finished mushrooms are laid out in a colander so that all the liquid is gone.

Meanwhile the marinade is being prepared:water (0.5 l) and put 4 parsley, 3 whole cloves of garlic (for flavor), peppercorns (several pieces), sugar and s alt to taste (about 1 tbsp each), dried clove buds (2-3 pieces) and lastly pour 50 ml of apple cider vinegar (if desired, you can replace it with grape).

When the liquid boils, put mushrooms into it and boil for about 10 minutes so that they are saturated with aroma and taste.

Then we spread the mushrooms in sterile jars, pour the marinade into them - and you can roll them up. As you can see, there are many different recipes for canned mushrooms for the winter.

Bulgarian mushrooms

There are several Bulgarian recipes for canned mushrooms for the winter, but we will consider only one - the classic one. To prepare them, pour ½ tbsp. water, add s alt (1 tbsp), bay leaf (2 pcs.), 10 ml of vinegar and peppercorns (5 pcs.) Here. Mix the mass well, add mushrooms to it (they will release juice) and put everything together on a slow fire. As a rule, mushrooms are boiled for about 30 minutes.

When the mushrooms are cooked, take them out with a slotted spoon and arrange them in jars, cover with a lid, sterilize - and you can safely roll them up. You have got delicious and juicy canned mushrooms in jars for the winter.

Add garlic

This is the same recipe as the previous one. The only difference is that garlic is added to the marinade, which gives the dish even more flavor and piquancy. As a rule, you need to take 3 cloves of garlic, but it all depends onyour preferences and the product itself. In some cases, you can add a whole head.

Mushrooms will not become spicy, because during cooking, the garlic loses its bitter taste, but at the same time, the marinade gets an interesting and unforgettable aroma. We looked at another mushroom recipe for the winter - canned mushrooms with garlic, which emphasizes the flavor.

Marinated mushrooms without vinegar

There are many recipes for canned mushrooms for the winter without vinegar. However, in this case, be sure to add citric acid. Prepare these foods and spices:

Mushrooms (1 kg) thoroughly washed and cleaned. Next, pour water into the mushrooms and wait for the boil. Then boil the mushrooms for another 5 minutes and drain the water, then put them in a colander so that all the liquid comes out. Then again fill the mushrooms with running water and boil them until fully cooked.

Meanwhile, pour 5 cups of water into a saucepan and add s alt and sugar to taste. As a rule, only 1 tbsp is enough. l., but more, depending on your preferences. In the same container we put a few leaves of laurel (2-3 pcs.), 4 buds of cloves, garlic cloves at our discretion and 1 tbsp. l. citric acid.

When the liquid with spices boils, ready mushrooms are laid out here. They boil for another 5-10 minutes. Then hot mushrooms are laid out in sterile jars and immediately rolled up.

Crispy cannedmushrooms: a recipe for the winter

To cook delicious, fragrant and crunchy mushrooms, you must follow the recipe. First, mushrooms (2 kg) must be soaked in cold s alted water for about 40 minutes.

When the time is up, drain the water, pour a new one and put the mushrooms on a slow fire to boil. After that, pour out the liquid, and throw the mushrooms into a colander. While water is draining from them, we are preparing the marinade: pour 80 ml of water into a container, and pour s alt and sugar into it, about 1 tbsp each. l. If the brine is too s alty or sweet, add some water, then put peppercorns (8 pcs.), A little parsley for flavor and piquancy (about 2-3 pcs.) And 5 clove buds. Mix the spices, and pour 30 ml of regular 9% vinegar here.

Put the mushrooms into the prepared marinade and cook until tender (20-30 minutes). Pour hot mushrooms into jars and roll up. You can sterilize the mushrooms together with the container, and then you can be sure that they will definitely stand until winter.

Peculiarities of pickling

You have learned some basic recipes for canned mushrooms for the winter. However, there are some pickling features that every housewife needs to know about:

1. One liter jar holds 1 kg of pickled mushrooms of medium size. At the same time, if you take the same number of mushrooms, but fresh, then they will fit in three liter jars.
2. Not only fresh mushrooms are suitable for pickling, but also frozen ones. It is not necessary to defrost them before canning.
3. BeforePickling mushrooms must be soaked or boiled in ordinary s alted water with citric acid in order to remove all harmful substances from them. Generally, the acid helps the mushrooms retain their natural color.
4. While the mushrooms are cooking, be sure to remove the foam that periodically appears on the surface of the water.
5. Canned mushrooms are more tender and tasty if the marinade for them is prepared in mushroom broth, and not in plain water.
6. Clove is an indispensable ingredient for pickling, as it gives mushrooms the appropriate flavor.
7. All ingredients are put in the marinade and be sure to boil for at least 5 minutes. Then you can be sure that our conservation will stand until winter and will not deteriorate ahead of time.
8. If mushrooms were gathered in a meadow, then cooks recommend removing the main length of the stem. You can leave only at the base of the hat about 2 cm. However, you do not need to throw out the legs, as you can make an additional tasty dish out of them.
9. If the caps are too large, they can be cut in half. This will cook them much faster.
10. If you plan to store mushrooms until winter, then not nylon lids are suitable, but metal lids, but they must first be sterilized to avoid unpleasant diseases.

Now you know not only the recipes for canned mushrooms for the winter, but also the features of pickling. Therefore, you will definitely get delicious and fragrant mushrooms.

Bconclusion

So, now you know how to preserve mushrooms for the winter. The recipes are simple and do not require complex and expensive ingredients. Therefore, every housewife can cook pickled mushrooms.

If you add other fragrant spices to the marinade, the taste and aroma of mushrooms are more saturated. In any recipe, it is desirable to experiment. Thus, each housewife will be able to create her own author's, original and unique dish.