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Proper preparation of mushrooms for the winter provides the family with a valuable protein product with high nutritional value. There are various ways to prepare milk mushrooms for the winter, and most of them are described in detail on this page. Before you prepare milk mushrooms at home, you need to understand in detail the existing technology and in no case violate it. This is fraught with unpleasant consequences for health and well-being. Therefore, study carefully the question of how to prepare milk mushrooms for the winter and follow all the tips given in this article.

The harvesting of mushrooms for the winter begins with the correct collection of raw materials in the forest. This should be done exclusively in dry, cool weather. This way you can get clean and dry raw materials. Next, look at the preparation of milk mushrooms for the winter in recipes with a photo, which shows all the technological moments of processing raw materials. Choose the appropriate method and proceed.

Recipes for harvesting white and black milk mushrooms for the winter in jars

There are three ways to prepare milk mushrooms for the winter in jars: cold, dry and hot. Rural residents often use cold and dry methods, while townspeople use hot methods.

Cold preparation of black mushrooms for the winter in jars is fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation. Cold salted milk mushrooms do not reach readiness earlier than after one and a half to two months, but they are tastier and better stored than hot salted milk mushrooms. Recipes for harvesting white milk mushrooms for the winter necessarily include heat treatment of raw materials, followed by sterilization. Therefore, they are stored for much longer.

Harvesting porcini mushrooms for the winter in a hot way differs in that the mushrooms are ready for consumption in a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Watch the preparation of milk mushrooms for the winter in the video, which illustrates the cooking process.

Cold recipes for harvesting milk mushrooms for the winter

All recipes for harvesting milk mushrooms for the winter in a cold way are recommended to initially select strong, non-worm and immature mushrooms, cut off the roots in whole or in part, and rinse with cold water. Pour all the mushrooms with cold water and put in a cold room for a day, then drain the water, rinse the mushrooms with clean water and put them in a tub in layers, sprinkling each layer with salt. You can add a little allspice, bay leaf and dill to the salt. Close the tub filled with mushrooms with a wooden circle, put a small load on top. Mushrooms are edible no earlier than 40-45 days after salting.

Recipes for harvesting milk mushrooms for the winter in a hot way

according to the recipes for harvesting milk mushrooms for the winter in a hot way, the mushrooms must be sorted, selecting strong, non-worm and immature;

remove all or part of the roots;

cut large caps in half;

rinse thoroughly and repeatedly with cold water;

pour water into a saucepan (based on 1 kg of mushrooms, 100 g of water), add salt, bring to a boil, lower the mushrooms: when the liquid boils again, carefully remove the foam, reduce the heat and add bay leaves, pepper, cloves;

from time to time, the mushrooms are carefully, trying not to crush, mix, since during cooking they can stick to the bottom;

cooking large mushrooms or mushrooms, cut into large pieces, lasts up to 30 minutes;

small mushrooms are ready in 15-20 minutes;

usually ready-made mushrooms sink to the bottom of the dish;

after cooling, put the mushrooms in glass jars or wooden tubs;

close the jars with glassine paper and tie. Close the tubs with circles with a light weight;

store in a cool place. Use in 30-40 days;

For 1 kg of mushrooms:

• 40-50 g salt
• 1-2 bay leaves
• 3 pcs. peppercorns and cloves.

Recipes for preparing dry milk mushrooms for the winter in a hot way

Harvesting dry mushrooms for the winter in a hot way is the most reliable and simple method for storing mushrooms for future use. Drying improves the taste of the mushrooms. When dried, milk mushrooms retain their valuable nutritional qualities. All recipes for harvesting dry milk mushrooms for the winter are advised to select only healthy, strong, wormhole-free specimens. Mushrooms are cleaned of debris or wiped with a damp cloth, but do not wash. The leg should not be longer than 2-3 cm. The trimmed legs are also dried, while the thin ones are cut lengthwise, and the thick ones are cut across into 2-3 cm circles.

Drying conditions affect the palatability of the mushrooms. They can be dried in the air, in special drying ovens, ovens, electric ovens, in the sun, in a Russian oven. First, the mushrooms are wilted at a temperature of 40-50 ° C for 3-4 hours, and then dried at a temperature of 60-70 ° C.

For air drying, the mushrooms are cut into slices, which are then strung on thick threads or twine and hung in a draft under a canopy so that the bundles do not come into contact with each other. The slices can be laid out on a clean cloth and exposed to the sun. For drying in electric and gas stoves, baking sheets or iron sheets are used, on which the mushrooms are laid out in one layer with the caps facing up. You can string the hats on steel rods and lay them across the baking sheet so that they do not touch each other. The oven door must be ajar to prevent steaming. The air temperature for drying is maintained at 45-50 ° C. When the water flows out of the mushrooms, the temperature is raised to 70 ° C. The mushrooms dry out in 8-12 hours.

How to prepare dry milk mushrooms for the winter

It is better to dry the mushrooms in a Russian oven. Before preparing dry milk mushrooms for the winter, they are laid out on baking sheets or nets with their heads up and placed in the oven 2-3 hours after heating. The pipe and damper are left open to allow air circulation. Mushrooms strung on metal knitting needles and mounted on special devices are quickly dried. Combined drying is also used, when the mushrooms are first dried in an oven or oven, and then dried in the sun. (in this case, they especially retain the aroma) or, conversely, they are first dried in the sun, and then dried in the oven or oven.

However, with this method, the aroma is lost. Properly dried mushrooms bend slightly, break, but do not crumble. Store mushrooms in a sealed glass container or cloth bags. Dried mushrooms can be stored for years. But over time, they lose their taste. Dry mushrooms are highly hygroscopic, quickly absorb moisture, as well as various foreign odors. They should not be stored together with other products.

How to properly prepare milk mushrooms for the winter: recipes with video

We also offer other recipes for preparing milk mushrooms for the winter in a hot way at home. With the hot method of salting, the sorted and washed milk mushrooms must first be blanched, then thrown onto a sieve so that the water is glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. Before you properly prepare milk mushrooms for the winter, you need to choose the right method and follow the technology exactly.

For 10 kg of mushrooms:

• 300-400 g salt

Spices and condiments:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

See how to prepare milk mushrooms for the winter in the video, which shows the entire technological process.

Put the soaked milk mushrooms to the brim in a prepared dish (enamel pan, barrel) with their feet up, sprinkle with salt at the rate of 3-4% of the mass of mushrooms

for 10 kg of mushrooms:

• 300-400 g salt

Spices and condiments:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Put on the bottom of the barrel, on top, and also transfer the mushrooms with them in the middle. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is full. After that, the milk mushrooms must be taken out to a cold place. With this salting, the milk mushrooms are ready for consumption in 30-40 days.

Harvesting pickled milk mushrooms for the winter

Harvests of pickled milk mushrooms for the winter are based on the preserving effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, therefore pickled products are well preserved only at low temperatures or pasteurized in a sealed package. All mushrooms that are used for pickling must be fresh, strong, unripe and non-worm. You need to marinate them on the day of collection.

Small mushrooms can be boiled whole by cutting off only the lower part of the root. Pickle caps and roots of white milk mushrooms separately. Rinse the milk mushrooms thoroughly and repeatedly with cold water, and then put on a sieve to drain the water. Pour into a bowl (best enamel) water, vinegar, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices after 10 minutes.

After boiling, the mushrooms continue to boil for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, ready-made mushrooms sink to the bottom, and the liquid becomes clearer. After the end of cooking, cool the mushrooms and put them in well-washed glass jars, cover them with glassine paper, tie them up and store them in a cool place.

For 1 kg of mushrooms:

• 100 g of water
• 100-125 g vinegar
• 1.5 tbsp. tablespoons of salt
• 5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peppercorns
• 2 pcs. carnations.

The amount of marinade in milk mushrooms should be 18-20% of the total. For this, 1 glass of marinade is taken for 1 kg of fresh milk mushrooms.

Pickled milk mushrooms for the winter

To marinate the milk mushrooms, you need to sort out, sort by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes. After the end of sterilization, quickly roll up and cool the cans.

For 10 kg of fresh milk mushrooms:

• 1.5 l of water
• 400 g table salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon
• Carnation
• allspice and other spices,
• 100 ml food grade vinegar essence.

How to prepare black milk mushrooms in jars for the winter

Before preparing milk mushrooms in jars for the winter, put the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, close the jars with parchment paper, tie and store in the refrigerator.

Before you prepare black milk mushrooms for the winter, you need to cook the marinade, for which 1 liter of waterNS:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 tbsp. tablespoons of sugar
• 4 teaspoons of salt
• 3 bay leaves
• 6 allspice peas
• 3 carnation buds
• 3 pieces of cinnamon.

Harvesting black milk mushrooms for the winter

Harvesting black milk mushrooms for the winter begins with the preparation of the ingredients:

• 1 kg of boiled milk mushrooms
• 4-5 g citric acid
• 20-40 ml 9% vinegar
• 2-3 bay leaves
• 0.5 g cinnamon
• 7-8 grains of allspice black pepper
• a clove of garlic.

Wash the black milk mushrooms in running water, and then blanch for 3-5 minutes in boiling salted water (for 1 liter of water - 25 g of salt), constantly removing the foam. Place the blanched milk mushrooms in a cooking pot, add 100 ml of water, spices and 2 tbsp for each kilogram of mushrooms. tablespoons of 9% vinegar. Boil over low heat until the milk mushrooms settle to the bottom. Pack the boiled mushrooms with liquid into jars, adding citric acid. If there is not enough liquid, add boiled water to the jars, cover with lids and sterilize in a boiling water bath (0.5 l - 35 min, 1 l - 45 min, 3 l - 1.5 h)

Recipes for harvesting black milk mushrooms for the winter

There are hundreds of recipes for harvesting black milk mushrooms for the winter, but let's take the most worthy and interesting ones. For this you need to take the following ingredients:

• 1 kg of mushrooms
• 2 glasses of water
• 2-3 teaspoons of table salt
• cloves of garlic

Peel young mushrooms of the same size, wash and boil for 5-10 minutes. Then cool them in cold water, squeeze lightly, let the water drain and put in jars or bottles. Pour boiled salt water over so that it completely covers the mushrooms. Close the jars, place them in water and boil for 1 hour at a temperature of 100 ° C ..

Milk mushrooms in a sour fill.

For a liter jar:

• 1 kg of prepared milk mushrooms
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 allspice peas
• 3-4 black peppercorns
• 1 small onion
• 1-2 pieces of horseradish root
• 0.3 teaspoon cumin seeds (optional)

To fill:

• 1.5 cups of water
• 0.5 cups 6% red grape vinegar 1 teaspoon coarse salt

Sort out the milk mushrooms, rinse, clean from debris, remove damaged areas. Cut large milk mushrooms into pieces. Then put the mushrooms in a saucepan and cook in salted and acidified water. Remove foam that forms during cooking with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Put spices at the bottom of the prepared jars, then put the prepared mushrooms in the jar. To prepare the filling, a measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, pour jars with mushrooms to the top. The jars are filled 1.5 cm below the neck, after which they are sterilized by boiling over low heat for 40 minutes and then rolled up.

Milk mushrooms in their own juice.

Ingredients:

• 1 kg of mushrooms
• 20 g (1 tablespoon) salt.

Small mushrooms are left intact, larger ones are cut, but not chopped.

For large mushrooms, the cap can be cut into cubes, and the leg can be cut into thin circles. Peeled, washed and chopped mushrooms are placed in a cooking bowl, the bottom of which is moistened with water, salt is added and the mushrooms are heated until juice is released from them and the mushrooms become soft. To make the mushrooms tastier, boil them at a low boil (90–95 ° C) for 10–20 minutes. After boiling, the mushrooms are placed in hot, clean jars and poured with the same boiling mushroom juice so that the mushrooms are completely covered with liquid. The cans are immediately sealed and chilled quickly. If the cans are damaged during storage (the lids are opened, bubbles appear), you need to repeat the sterilization. To do this, jars that are not tightly closed with lids are placed in hot water (the same temperature as the jars) and boiled at a temperature of + 100 ° C - half-liter jars for 1 hour, liter or larger jars - 1.5 hours, three-liter - 2 hours. After 2-3 days, the jars are boiled again for 30 minutes.

How else can you prepare milk mushrooms for future use

There are many recipes. We offer you to find out how to prepare milk mushrooms for future use according to recipes that have no analogues in relatives and neighbors. You can also experiment and create your own layouts and methods of processing raw materials.

Fried milk mushrooms.

Ingredients:

• 1 kg of mushrooms (3 l)
• 330 g butter
• 20 g (3 teaspoons) salt.

Fresh mushrooms are cleaned, rinsed quickly with cold water, allowed to drain and chopped. In a dish for cooking oil is heated, mushrooms are put, salt is added, covered with a lid and the mushrooms are boiled at a low boil for 45-50 minutes.Then they fry without a lid until the released juice evaporates and the oil becomes transparent. Hot mushrooms are transferred to small (for single use) sterilized jars. Pour melted butter on top, which should cover the mushrooms with a layer above at least 1 cm. The jars are immediately hermetically sealed and cooled. Under the influence of light, fats break down, therefore, if possible, use dark jars and store the mushrooms in a dark, dry and cool place. Of course, instead of butter, you can use melted lard, vegetable fat, vegetable oil, etc., but butter gives the mushrooms a special taste.

Salted boiled black milk mushrooms.

Clean the mushrooms from debris, rinse, boil in slightly salted water for 20-30 minutes, drain the broth. Rinse the mushrooms in cold water, put in a colander, let the water drain. Then put in a bowl, add salt and cover with a wooden mug with oppression. You can use garlic, onion, horseradish, tarragon, or dill as a seasoning. Mushrooms salted in this way can be eaten after 6-8 days.

Ingredients:

• 1 kg of boiled black milk mushrooms
• 2 tbsp. tablespoons of salt.

In salted black milk mushrooms, the caps turn purple or cherry-reddish. Serve on a small plate the hats cut into large pieces and sprinkled with sunflower or linseed oil.

Milk mushrooms covered with salt.

• 10 kg of peeled hard mushrooms
• 150-200 g salt

Cut the peeled mushrooms into thin plates, put them on wire racks and leave to dry slightly. Then mix them with salt so that they are well salted (in poorly salted places, dangerous bacteria can multiply, which cause severe poisoning), but do not break. Fill dry, clean jars with mushrooms so that there are no air bubbles between them, cover with a thin layer of salt. Close the jars with lids or parchment, which should be wetted on top.