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Canned porcini mushrooms can be a base for sauce and soup, an addition to a side dish, or a stand-alone cold snack. It is easiest to prepare canned porcini mushrooms according to a recipe that has been tested by thousands of housewives and approved by eminent chefs. A selection of just such methods are offered on this page. Everything here has been verified over the years and tested in the practice of making canning at home. Therefore, you can safely follow step-by-step recipes for preparing canned porcini mushrooms for the winter and get delicious results. Before preserving porcini mushrooms, it is recommended to sort them by size, since large and small specimens together cannot be salted or pickled. And after sorting, porcini mushrooms preserved for the winter will turn out to be evenly salted and crispy. Read about how to preserve porcini mushrooms at home, choose suitable cooking methods, and experiment in your kitchen.

Canning porcini mushrooms for the winter: recipes and methods

Fresh mushrooms cannot be stored for a long time due to the large percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned.

We usually preserve porcini mushrooms according to recipes that have been well studied for a long time. But do not discount new ways. Some of them are presented in this article. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars. Canned mushrooms are a good semi-finished product that replaces fresh mushrooms.

The best canned food is obtained from porcini mushrooms.

Only the youngest mushrooms with a cap of no more than 3-5 cm in diameter, completely fresh, can be preserved. Only mushroom caps or caps with a leg no more than 1 cm long are used. The cut-off legs of porcini mushrooms can be dried or pickled. For canning, the mushrooms are thoroughly cleaned with a sharp knife, then sorted by size and poured with clean cold water for 10 minutes.

After washing, the mushrooms are thrown onto a sieve to dry and blanch in a boiling saline solution (2 g of salt and 0.5 g of citric acid per 1 liter of water). Blanch for 5-10 minutes from the beginning of the boil. Mushroom broth is used for filling canned food. After blanching, hot mushrooms are laid out in prepared heated jars and poured with the broth in which they were blanched, sterilized in boiling water, immediately rolled up and cooled.

Components:

• Prepared mushrooms - 700 g.

Brine 2%:

• water - 300 g
• salt - 6 g
• citric acid - 1/5 teaspoon.

In hermetically sealed jars, mushrooms completely retain their fresh taste and smell. Mushrooms for storage in hermetically sealed jars can be prepared in a variety of ways.

Recipe for how to preserve porcini mushroom

We offer a simple recipe for how to preserve stewed porcini mushroom and get a ready-to-eat dish at the end.

Composition:

• Prepared mushrooms - 700 g
• vegetable oil -100 g
• salt - 2 teaspoons
• onions - 50 g.

The prepared mushrooms are blanched and then stewed in a saucepan for about 30 minutes with the addition of oil and salt. When the mushrooms give juice, the stewing is stopped.Hot, they are laid out in prepared glass jars, clogged with sauce in which they were stewed, and sterilized, as in canning mushrooms, and then rolled up.

How to preserve porcini mushrooms for the winter

Before canning porcini mushrooms for the winter, they need to be peeled, rinsed, allowed to drain and cut into bars or slices. Heat oil in an enamel saucepan, put mushrooms there, salt and cook in its own juice, covered with a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms need to be spread hot in small jars, sterilized in boiling water for 15 minutes (sterilize the lids too), and pour a layer of melted butter on top of at least 1 cm.If the mushrooms are to be stored at room temperature, the jars must be sterilized for 1 hour and seal hermetically. If they will be stored in a cold room, the jars can be simply sealed. In any case, they need to be stored in the dark, because fats in the light break down and go rancid.

Canned porcini mushrooms: recipes for their preparation

1. Peel the mushrooms, rinse, chop and boil in salted water.
2. Pour hot boiled water with a small addition of vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar for a fifth of the volume, fill with mushrooms and sterilize.
3. Cork the jars and store them.
4. When used, the liquid is drained and the mushrooms are fried in a pan as fresh.
5. Next, we offer various canned porcini mushrooms and recipes for their preparation with the addition of different ingredients.

Canned boletus.

Components:

• Boletus young

You need spices for a half-liter jar:

• Bay leaf - 1 pc.
• Allspice - 4-5 peas

To prepare the marinade for 0.5 l of water:

• salt - 2 incomplete teaspoons
• sugar - 1 teaspoon
• table vinegar - 0.25 cups

Peel the mushrooms, rinse and blanch in boiling water for 10-15 minutes, depending on the size of the mushrooms or their parts. Then put the mushrooms in a colander, let the water drain and put in half-liter sterile jars, on the bottom of which you first put spices. Pour cucumbers with prepared hot marinade, cover the jars with sterile lids and sterilize in boiling water for 35–40 minutes. Then remove the cans, roll up, turn upside down and cool under the blanket. Store in a dark, cool place.

Canned mushroom preparation.

Components:

• Young porcini mushrooms

To boil mushrooms in 1 liter of water:

• salt - 20 g
• citric acid - 5 g

Peel and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour the strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars - 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

Porcini mushrooms, canned with vegetables.

Components per liter can:

• Porcini mushrooms - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

For porcini mushrooms, separate the caps from the legs.

Peel the legs from the ground, put everything in a saucepan and boil until tender.

During cooking, add peeled carrots, onions and parsley root to the mushrooms.

Cut the boiled mushrooms with vegetables into pieces and mix with the chopped tomatoes.

Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.

Put chopped greens, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars.

Then put the boiled mushrooms with vegetables and pour over the mushroom broth.

Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes.

Then roll up, turn upside down and stand under a blanket until completely cooled.

Store in a dark, cool place.

Pickled (salted) canned porcini mushrooms.

Components:

• Marinated porcini mushrooms

For a liter jar you need:

• Bay leaves - 2 pcs.
• Allspice - 4-5 peas
• Acetic essence 80% - 1 teaspoon
• Salt to taste

Remove the pickled mushrooms from the marinade, put on a sieve and drain. Then place the mushrooms tightly in sterile jars, having previously put spices and salt on the bottom of the jars. Pour boiling water over the stacked mushrooms, cover with sterile lids and sterilize half-liter jars in boiling water for 35 minutes, liter jars - 45 minutes. After the sterilization time has elapsed, remove the cans from the water, add a teaspoon of vinegar essence to each and immediately roll up. Turn the rolled up jars upside down and keep under a blanket until they are completely cooled. Store in a dark, cool place.