Canned mushrooms: recipes for preserving mushrooms in jars for the winter in different ways

Home canning of camelina today remains one of the most demanded preparations. These adorable fruiting bodies are quite common in our territory, so the "hunt" for them always brings a bountiful harvest. In addition to the fact that mushrooms are very tasty and aromatic, they have a lot of useful properties. Many housewives are happy to prepare various first and second courses from them, including delicious preparations for the winter. This will allow you to diversify your daily and holiday diet, as well as enrich it with nutrients.

There are many ways to preserve saffron milk caps. They can be pickled, salted, fried, and other mouth-watering snacks that are used in combination with a variety of dishes. So, for example, mushroom salads prepared for the winter are perfect as fillings for dough products: pies, pies, pancakes, pizzas, tartlets, etc. With this kind of preservation, you can also safely organize a quick snack between main meals. And as for pickled and salted cold snacks, no festivities are complete without it!

How to properly preserve mushrooms at home: preparing mushrooms

Before proceeding with recipes for preserving saffron milk caps at home, appropriate preparation must be carried out. To do this, we need a small sharp knife that will be comfortable to hold in our hand, as well as a kitchen sponge or an old toothbrush.

Important: it is better to process the harvested mushrooms immediately after arriving from the forest, as they cannot stand long-term fresh storage. From the moment of harvesting to its processing, no more than 10 hours should pass, provided that the product was stored in a cool room.

  • With a knife we ​​cut off the hardened parts of the legs, as well as slightly damaged areas.
  • With a kitchen sponge or toothbrush, we wipe each mushroom cap from adhering debris.
  • We spread the crop in a suitable container and fill it with salted water. You can also add a couple of teaspoons of citric acid to the water to preserve the color.
  • Leave for 20-30 minutes, and then mix with your hands.
  • We drain the liquid and rinse again under running water.

Preservation of camelina mushrooms for the winter by hot salting

Preserving saffron milk caps for the winter by hot salting means pre-boiling the fruit bodies. Thanks to this simple recipe, the appetizer can be put on the table within 5-7 days after salting.

  • 4 kg of saffron milk caps;
  • 180-200 g of salt;
  • Blackcurrant leaves (pour over with boiling water);
  • 8 carnation inflorescences;
  • 20-30 peas of black pepper;
  • 6 bay leaves.

We preserve mushrooms hot according to the step-by-step description.

Mushrooms prepared for salting are boiled in water with the addition of 1 bay leaf for 10 minutes.

Part of the currant leaves and the remaining bay leaves are placed on the bottom in an enamel or wooden container.

Lay boiled mushrooms in layers and sprinkle with salt, cloves and black pepper.

Cover the mass with a clean kitchen napkin or gauze.

Press down on top with a load so that the mushrooms become covered with brine in a few days.

As already noted, after only a week, such mushrooms can be eaten.

If you want to keep the mushrooms longer, transfer them to sterilized jars and cover with brine. To prevent the appearance of mold, the napkin and the load should be periodically washed with hot salted water with the addition of vinegar.

Banks are stored both in the basement and on the shelves of the refrigerator.

How to preserve salted mushrooms for the winter in a cold way (with video)

The simplest option for salting saffron milk caps is considered to be the cold method.Although it provides for a longer salting process, the mushrooms taste crispy and aromatic. It will be possible to eat such a snack only after 20-25 days.

  • 3 kg of saffron milk caps;
  • 150 g of salt;
  • Oak, currant or cherry leaves;
  • 1 bunch of fresh dill;
  • 3 dried clove buds;
  • 3 bay leaves;
  • 15 black peppercorns.

How to preserve salted mushrooms using the cold method?

  1. Put cherry, oak or black currant leaves scalded with boiling water in an enamel saucepan or other container for salting.
  2. Then distribute the peeled mushrooms soaked for 3-4 hours. They need to be laid in layers of no more than 6-7 cm.
  3. Sprinkle each layer with salt, black pepper, cloves, bay leaves and finely chopped dill.
  4. The topmost layer should be sprinkled with salt and covered with fresh leaves.
  5. Close with a lid or other plane, put oppression on top and take out to a cold place.
  6. From time to time, you should monitor the liquid released from the mushrooms as a result of salting. Its level must be sufficient to completely cover the workpiece. If 3-5 days after the start of salting, the extracted juice is not enough, then it is necessary to add cold boiled water.

The video below shows how to preserve mushrooms by cold salting. Having looked at it, even a novice hostess will successfully cope with the task of processing a mushroom harvest.

Salted mushrooms canned for the winter in jars: a recipe for cooking mushrooms

Salted mushrooms canned for the winter in jars are a popular way to prepare your favorite mushrooms when there is no dishes at hand that meet the rules of salting.

  • 2 kg of saffron milk caps;
  • 100 g of salt;
  • 1 tbsp. l. dried dill;
  • 10 black peppercorns;
  • 4 bay leaves.

This simple pickling recipe doesn't require a lot of ingredients and spices. The taste of the mushrooms prepared in this way is very intense. We offer you to learn in detail how to preserve mushrooms for the winter in jars.

  1. Pour the peeled mushrooms with water and boil for 15 minutes over medium heat, constantly removing the foam.
  2. We put it back on the wire rack and leave it to drain.
  3. At the bottom of the sterilized jars, lay out a bay leaf, a few peas of black pepper, dried dill and a thin layer of salt.
  4. We distribute the mushrooms in jars in layers, each of which we sprinkle with salt and black peppercorns.
  5. Fill with mushroom broth, in which mushrooms were cooked.
  6. We put a small load on top so that the mushrooms are in the brine, and we take it to the basement for 10-15 days.
  7. After the appointed time, we remove the oppression and close the cans with nylon lids.

The best recipe for canned saffron milk caps: classic pickling

One of the best recipes for canned mushrooms is classic pickling. No holiday or friendly party is complete without an appetizing cold snack on the table. In addition, on the basis of pickled mushrooms, you can prepare various salads that will be eaten in no time.

  • 2 kg of saffron milk caps;
  • 1 tbsp. l. salt;
  • 2 tbsp. l. granulated sugar;
  • 10-15 grains of black pepper;
  • 3 bay leaves;
  • 4 carnations;
  • 2 cloves of garlic;
  • 700 ml of water;
  • 5 tbsp. l. vinegar 9%.

  1. After cleaning, boil the mushrooms separately in water and put them in sterilized jars.
  2. In the water from the recipe, mix all the ingredients, except the vinegar, and simmer over medium heat for 5 minutes.
  3. We filter the marinade and put it on the fire again, add vinegar and boil for 3 minutes.
  4. We remove the marinade from the stove and fill it with jars of mushrooms.
  5. We close it with tight nylon covers and leave to cool in room conditions.
  6. Take to the basement for storage for up to 6 months.

In addition to the step-by-step description, we also suggest watching a video that shows how to preserve mushrooms for the winter.

Marinated mushrooms: a recipe for canning mushrooms in jars for the winter

Traditionally, canning saffron milk caps takes place in cans, and the citric acid recipe is no exception. Fruit bodies marinated with such a preservative will be crispy and aromatic.

The recipe for this snack is very simple and does not require special skills. Even a novice cook can handle it.

  • 2.5 kg of prepared main product;
  • 1.5 tbsp. l. salt and sugar;
  • 1 tsp citric acid (no slide);
  • 700 ml of water;
  • 1 bunch of fresh dill;
  • 100 ml of vegetable oil;
  • 15 black peppercorns;
  • 4-6 pcs. bay leaf.

  1. Spread the peeled and washed mushrooms in layers in a saucepan and cover with water so that the liquid completely covers the fruit bodies.
  2. Let it boil and simmer for 15 minutes over low heat.
  3. Drain the water immediately, and put the mushrooms in a colander and drain completely.

Marinade for canning mushrooms is made as follows:

  1. Pour the water from the recipe into an enamel pot, pour in vegetable oil, add chopped herbs, bay leaves and peppercorns.
  2. Let it boil, add citric acid and simmer for 5 minutes.
  3. Put the mushrooms in sterilized jars, pour the marinade.
  4. Close with tight nylon caps, allow to cool completely.
  5. Remove to a cool, dark storage area. If the conservation is small, then it can be stored in the refrigerator.

Canning mushrooms hot with garlic

Among the recipes for cooking mushrooms, canned for the winter, marinating with garlic can also be noted.

With such a spicy snack, any celebration will be held at the highest level, especially if it is planned to put strong drinks on the table.

  • 1.5 kg of fruit bodies;
  • 3 tsp salt;
  • 5 tsp Sahara;
  • 60 ml 9% vinegar;
  • 100 ml of vegetable oil;
  • 5 bay leaves;
  • 2 tbsp. purified water;
  • 17-20 peas of black and allspice;
  • 8-10 cloves of garlic.

How to preserve mushrooms with garlic?

  1. Combine salt, sugar, bay leaf, a mixture of peppers, vegetable oil and vinegar in the water from the recipe.
  2. Bring to a boil and lay in the mushrooms that have been thoroughly cleaned and washed. At first glance, the water may seem small, but don't worry. During the cooking process, the fruit bodies decrease in size, releasing their own liquid.
  3. Boil the mass for 10 minutes and add the garlic cloves passed through a press.
  4. Stir and continue to cook for at least 5 minutes.
  5. We distribute the workpiece on sterilized jars, close with screw or nylon caps.
  6. We put it in the refrigerator or put it in the basement for storage.
  7. The readiness of the snack can be checked the next day.

Recipe for preserving saffron milk caps for the winter by fermentation

Canning for the winter by fermentation is also available for camelina mushrooms. It is known that such fruiting bodies are more useful than salted ones, since in the process lactic acid is formed, which destroys thick cell membranes in the fungus, which are poorly digested in the stomach.

  • 2 kg of saffron milk caps;
  • 2 tbsp. l. salt;
  • 1 tbsp. l. Sahara;
  • 2-3 st. l. whey or skimmed sour milk;
  • 1 liter of warm boiled water.

The recipe for preserving saffron milk caps for the winter is divided into stages.

  1. The main product is soaked for 2-3 hours in cold water or poured over with boiling water.
  2. Leave to drain from excess liquid and lay out on sterilized jars.
  3. Whey, salt and sugar are combined in warm water.
  4. Fill the jars with mushrooms with sweet and sour filling, put a wooden circle or oppression on top. Make sure that the liquid completely covers the mushrooms.
  5. They are taken out to a cool room and stored in the same way as salted mushrooms.

Recipe for canning mushrooms with cabbage at home

How else can you preserve mushrooms at home? Often, experienced chefs combine their favorite mushrooms with various products. So, for example, a very tasty snack is obtained as a result of sauerkraut and fruit bodies.

  • 2 kg of cabbage;
  • 500 g caps of saffron milk caps;
  • 2 carrots;
  • 20 black peppercorns;
  • 4 bay leaves;
  • 2 tsp. salt and sugar;
  • 500 ml of warm water.

The recipe for canning saffron milk caps for the winter by fermentation is described in stages.

  1. Chop the cabbage into strips, and three carrots on a coarse grater.
  2. Boil the caps of the mushrooms for 10-15 minutes, and then rinse them, transferring them to a colander.
  3. Leave to drain for a while, and then cut into pieces.
  4. We combine cabbage, mushrooms, carrots, peppers and bay leaves in a common dish.
  5. Stir with your hands and transfer to clean glass jars, pressing down the mass well.
  6. We leave in a warm place for 3-4 days, until the appetizer is fermented.
  7. 2 times a day, pierce the workpiece with a wooden stick from the top to the very bottom of the can.
  8. After the end of the fermentation, we transfer the snack to storage in the basement or refrigerator.

A method of preserving saffron milk caps for the winter with tomato paste in glass jars

Delicious mushroom hodgepodge that can be used as a filling for dough products, as well as an addition to first courses.

  • 2 kg of peeled mushrooms;
  • 4 onions;
  • 1 kg of sweet bell pepper;
  • 3 tbsp. l. tomato paste;
  • 100 ml of water;
  • 1 tbsp. l. 9% vinegar;
  • Salt, sugar, pepper to taste;
  • Vegetable oil.

How to properly preserve mushrooms using the above list of products?

  1. Peel the onion and cut into half rings, carry out the same procedure with pepper.
  2. Fry the onions in vegetable oil and add the sliced ​​mushrooms.
  3. Continue to fry over medium heat until moisture evaporates from the mushrooms.
  4. In parallel with this, you need to fry the pepper, and then combine it with mushrooms and onions.
  5. Season the mass with tomato paste and add water.
  6. Simmer over low heat for at least 30 minutes.
  7. Add salt, sugar, bay leaf, pepper and vinegar to taste a few minutes before cooking.
  8. Distribute in sterilized jars and put on a half-hour sterilization, covered with lids.
  9. Roll up and let cool, wrapped in a warm blanket.
  10. Carry out glass jars with canned mushrooms in the basement for the winter.

Canned fried mushrooms: a simple recipe

There are other ways to preserve saffron milk caps for the winter. We offer to prepare fried fruit bodies in oil.

  • Prepared mushrooms;
  • Vegetable oil or interior fat;
  • Salt.

Canned fried mushrooms are prepared quickly and easily, according to the step-by-step description.

  1. Cut the fruit bodies into pieces and fry in a dry frying pan until the liquid evaporates.
  2. Pour a large amount of vegetable oil so that the mushrooms literally float in it. The same amount should be taken for interior fat.
  3. We continue to fry over low heat for 20 minutes, then add salt to taste.
  4. We put it in sterilized jars and roll up the lids.
  5. We are waiting for cooling and transfer to the basement, you can leave it in the refrigerator.

Canning mushrooms: a recipe for homemade caviar

Mushroom caviar is also suitable for mushrooms canned for the winter. It is easy to do, but it brings maximum benefit for a festive and everyday feast.

  • 1.5 kg of peeled mushrooms;
  • 3 onions;
  • 2 cloves of garlic;
  • Vegetable oil;
  • Salt pepper.

The recipe for canning mushrooms in the form of caviar is divided into simple steps.

  1. Mushrooms are boiled in salted water for 10 minutes, then washed under the tap.
  2. The onions are peeled and passed through a meat grinder.
  3. Fruit bodies are also minced in a meat grinder.
  4. All together are combined in one deep frying pan with a certain amount of vegetable oil and stewed for 30 minutes.
  5. Chopped garlic is added, as well as salt and pepper.
  6. After a few minutes, the stove turns off, and the caviar is laid out in sterilized jars.
  7. It is closed with tight nylon lids, cools down and is taken out to the basement.

Canning mushrooms with vegetables and rice

We offer an equally interesting recipe for canning mushrooms for the winter at home. Traditional "tourist breakfast" in combination with mushrooms, vegetables and rice will perfectly recommend itself as an independent dish.

  • 1 kg of saffron milk caps;
  • 2 kg tomato;
  • 1 kg of onions, carrots and sweet peppers;
  • 1 tbsp. rice;
  • 400 ml of vegetable oil;
  • Salt and pepper.

A step-by-step recipe for canned mushrooms is as follows:

  1. Pour oil into a saucepan and lay out grated carrots.
  2. After 10 minutes, immerse the chopped onion and pepper.
  3. After another 10 minutes, we send the boiled mushrooms, cut into slices, into the pan.
  4. Next, lay out chopped tomatoes and rice.
  5. Simmer everything together until the rice is cooked, then salt and pepper to taste.
  6. We sterilize the jars with the workpiece for 15-20 minutes, then roll them up.
  7. After cooling down, we take out the conservation in the basement.