2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are two main technologies for canning mushrooms - salting and pickling. Salting is done in a wooden, enameled or glass container, adding different types of spices - cumin, black pepper, cloves, horseradish, dill.
When salted, the mushrooms are placed under weight to release the juice. Canning mushrooms in vinegar marinade is done in two ways - the marinade is cooked together with the mushrooms or separately.
Canning mushrooms in vinegar marinade is also of two types - the marinade is boiled with mushrooms or separately. In the second case, the marinade is transparent and light, but the rich mushroom aroma is lost.
An ancient recipe for mushrooms will surprise with its aroma and taste not only your loved ones, but also yourself. Peel the upper skin of the mushrooms with a thin knife, and not only peel the large ones, but also cut them into four.
Arrange in jars, sprinkling a thin layer of salt between each row of mushrooms, mixed with finely chopped onions and black peppercorns. Fill the jar to the brim, squeeze with weight, pour oil, put a piece of cloth, tie it with string and leave in the cold.
If too much mushroom juice forms after a few days, use it to make sauces. In the jar, the juice should cover the mushrooms with two fingers. Before consuming mushrooms salted in this way, wash them with lukewarm water.
Different types of mushrooms are preserved with salt, lemon juice, vinegar and spices. Small mushrooms are canned whole, small ones are cut into pieces.
After washing the mushrooms, prepare a solution of water and salt. For each kilogram of mushrooms dissolve 40 grams of salt in 200 ml of water. Add a few grains of limontuzu to the solution so that the mushrooms do not darken.
Put the pot with the solution on medium heat and once it boils, add the mushrooms and cook for about five minutes. Stir them and periodically remove the foam.
Add spices to taste. The most suitable mushrooms are bay leaf, cinnamon, cloves, white and black pepper. After adding the spices, cook the mushrooms until they are ready - the solution should become clear and the mushrooms should fall to the bottom of the dish.
One minute before removing the pan from the heat, add the vinegar - one teaspoon per kilogram of mushrooms. Distribute the mushrooms with the decoction in jars, and the mushroom-liquid ratio should be 3: 2. Close the jars and sterilize for fifty minutes at one hundred degrees. Remove the jars and turn the caps upside down until cool.
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Storage And Canning Of Mushrooms
When canning mushrooms do not leave them long to process. It is good to put them in the freezer a day or two after they are picked or bought. The same is true of consumption - do not leave for too long in the refrigerator. And keep them away from other products, especially those with a strong aroma, because mushrooms quickly absorb any odors.
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