Methods of canning mushrooms for the winter in jars: recipes for use at home

The recipes for canning milk mushrooms at home, offered further on the page, will allow you to make the most of the forest gifts for the preparation of delicious snacks. These methods of processing raw materials guarantee complete safety and no risk of poisoning.

Since the preservation of mushrooms for the winter has been practiced in our country for a long time, there is a proven technology that allows you to get a tasty and nutritious product. Consider all the available methods of canning milk mushrooms, which allow you to make the right choice for every modern housewife. For the most part, recipes for canning milk mushrooms for the winter are in cans, since they are the optimal container for storing this product at home. They can be refrigerated or lowered into the cellar.

Recipes for cooking milk mushrooms, canned in jars for the winter

Canned milk mushrooms are a method of harvesting, in which mushrooms are sterilized and stored in hermetically sealed jars. For canned milk mushrooms, glass containers with a volume of 0.25 to 3 liters are used, which are rolled up with tin or closed with other tight-fitting lids. You can preserve pickled, fried and even salted mushrooms, having previously prepared them, as described below in the recipes for canned milk mushrooms, then the prepared mushrooms are laid out in cleanly washed jars. First, you need to pour hot filling into the jar, about a fifth of the total volume of products in the jar, then fill the jar with mushrooms and spices with which they were cooked.

All recipes for preparing canned milk mushrooms for the winter imply such a method of processing as sterilization, for which you need a tank or a large saucepan.

A stand is placed there so that the bottom of the jar does not come into contact with the bottom of the pan, and so much water is poured so that it covers the jar no lower than 1.5–2 cm from the neck. Before starting sterilization, the water must be heated to a temperature of 60-70 ° C.

Boil jar lids for 10-15 minutes along with rubber gaskets. The filled jar must be immediately covered (without closing tightly) with a lid removed from boiling water, then placed in a sterilization container and boiled over low heat.

The can should not touch the sides of the tank, otherwise it may crack. The sterilization time depends on the size of the dishes used. Banks with a capacity of up to 0.5 liters are heated for 12-15 minutes, up to 1 liter - 20 minutes, up to 3 liters - 30 minutes. After sterilization, the jar is taken out of the water (there are special tongs for this), without moving or lifting the lid, then the lid is rolled up or closed tightly.

The storage of mushrooms depends on how thoroughly sterilization is carried out. Well sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperatures reduces the taste of the product.

How to properly preserve porcini mushrooms in jars for the winter

Before preserving milk mushrooms for the winter in jars, you need to choose a suitable layout of products, for example, this:

  • fresh thick milk mushrooms
  • lemon acid
  • salt

Before preserving the mushrooms, rinse the peeled raw materials, cut the coarse ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and put well-dried in jars to a height of 1.5 cm below the edge. Pour with brine (for 1 liter of water 1 tablespoon of salt without top), close the lids and sterilize at a temperature of 100 ° C for 90–95 minutes. Cool the jars immediately after sterilization.After 2 days, sterilize the mushrooms again for 45-50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45-50 minutes at 100 ° C

Before canning white milk mushrooms, you need to boil them.

To do this, add to 1 liter of water:

  • Salt - 20 g
  • Citric acid - 5 g

Peel and rinse freshly picked mushrooms. Before preserving the mushrooms for the winter, they need to be cut into several pieces and boiled 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.

We also suggest finding out a way to properly preserve milk mushrooms with vegetables and fragrant herbs.

Components per liter can:

  • Milk 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 white milk 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.

Hot canning of white and black milk mushrooms for the winter

Hot preserving of the mushrooms ensures that there are no infections and toxins that can cause digestive upset in humans.

To preserve white milk mushrooms for the winter on 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.

You can also try to master the canning of black milk mushrooms for the winter according to a recipe in which it is more convenient to use jars with glass lids and clamps, since canned food is double sterilized.


  • Peeled milk mushrooms - 1 kg
  • Sunflower oil - 1.5 cups
  • Onions - 150 g
  • Bay leaves - 4-5 pcs.
  • Allspice - 7-8 peas
  • Table vinegar - 1 tablespoon per jar
  • Salt to taste

  1. Peel the mushrooms, rinse, chop and boil in salted water for 4-5 minutes.
  2. After this time, drain the water, discard the mushrooms in a colander and let the water drain.
  3. Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10-15 minutes.
  4. Then add finely chopped onion, salt and spices to the mushrooms and simmer until tender for about an hour over low heat.
  5. Add vinegar to the mushrooms before stewing.
  6. Put the hot mushroom mass in half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours.
  7. Then roll up and cool under the covers.
  8. After 2 days, sterilize again in boiling water for 40 minutes.
  9. Store in a dark and cool place.

Canning black milk mushrooms with added fat

Sometimes we preserve black milk mushrooms with the addition of fat in order to significantly increase the shelf life of preservation.


  • 1 kg of mushrooms
  • 200 g fat
  • salt to taste.

Cooking method.

Rinse the milk mushrooms, peel, cut into slices, transfer to a pan with fat, sprinkle with salt. Simmer until tender. Transfer to jars, sterilize, seal hermetically.

Sterilized natural mushrooms.


  • 5 kg of mushrooms
  • 20 g wine vinegar
  • 10 g of salt.

Cooking method.

Rinse the mushrooms, peel, blanch in salted water for 3-4 minutes. Cool, transfer to banks. Add salt and vinegar to 1 liter of boiling water, pour mushrooms with brine (for 600 g of mushrooms - 400 ml of brine). Sterilize, seal hermetically, hold for 2 days, sterilize again.

Canned milk mushrooms in tomato juice.


  • 1 kg of mushrooms
  • 700 g tomato puree
  • 80 ml vegetable oil
  • 300 g sugar
  • bay leaf and vinegar to taste
  • 15 g of salt.

Cooking method.

Rinse the mushrooms, chop, simmer over low heat until juicing, with the addition of bay leaves and vegetable oil. Mix the tomato puree with salt and sugar, add to the mushrooms, warm up, but do not boil. Transfer the mixture to jars. Sterilize, seal tight.

 Milk mushrooms, pickled with spices.


  • 1 kg of mushrooms
  • 5 bay leaves
  • 3 cloves of garlic
  • 15 g dill seeds
  • 5-6 peas of black pepper
  • 60 g of salt.

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and 1/2 teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a weighted circle. After a week, close the jar with a lid and put in a cool place.

Salted milk mushrooms (hot method).


  • 1 kg of mushrooms
  • black currant leaves and horseradish

For brine:

  • 1 liter of water
  • 30 g salt
  • 8-10 peas of black pepper
  • 2 bay leaves

Wash the milk mushrooms thoroughly. Dip in boiling water (60 g of salt per 1 liter of water), cook for 15–20 minutes after boiling. Drain the water, discard the mushrooms in a colander, let the liquid drain. For the brine, boil water, add spices and salt. Put the mushrooms in the brine, cook for 5-10 minutes. Then transfer the mushrooms together with the brine to a container for salting, cover with currant and horseradish leaves. Install a slight oppression on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then move to a cold place for 30-40 days.

Hot salted milk mushrooms in Orlov style.

  • 1 kg of mushrooms
  • 2 tbsp. tablespoons of salt
  • 5 allspice peas
  • 7 black peppercorns
  • ground red pepper
  • 20 g dill
  • 2-3 black currant leaves

Before salting, soak the milk mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, black currant leaves and dill stalks.

Hot salted mushrooms.

  • 1 kg of boiled mushrooms
  • 2 tbsp. tablespoons of salt
  • 4 bay leaves
  • 5 allspice peas
  • 3 carnations
  • 5 g dill
  • 2 black currant leaves

Rinse boiled mushrooms with cold water and cook with spices. Place in a colander and cool. Then put in a container in layers, sprinkling with salt and shifting with black currant leaves, dill stalks.

Canning of fried milk mushrooms.

Peel fresh milk mushrooms, rinse, 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 hours 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.

Canning milk mushrooms in their own juice.

Peel the mushrooms, rinse, chop and place in an enamel pan, at the bottom of which a little water is poured. Salt them and heat them while stirring until the juice comes out of them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour the remaining mushroom juice from cooking, so that they are completely covered with liquid. If there is little juice or it has boiled away, you can add a little boiled water during cooking. Banks are sterilized, rolled up and stored.

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