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When the topic comes to the edible representatives of the "mushroom kingdom", then here you can immediately notice the fruiting bodies with a brown hat and an oily film. Of course, we are talking about butterflies, which like to grow in whole families in coniferous forests. Therefore, after good torrential rains, you can pick up a few baskets with these beautiful mushrooms.

However, boletus is loved not only for its high yield. They are also preferred for their versatility and taste. They lend themselves perfectly to any processing process: frying, stewing, pickling, drying, salting and even freezing.

Canned boletus is an appetizer, which is indispensable for any "quiet hunt" lover's feast. After all, what could be better than getting a beautiful mushroom out of the jar and feasting on it? To learn how to preserve butter at home, you must first familiarize yourself with a few general rules.

How much boletus should be boiled for preservation for the winter?

Like all other processes, preservation of oil for the winter includes a preparatory stage - cleaning and boiling. It is important to start processing in the first 10-12 hours after harvest, since the shelf life of these mushrooms is short.

The butter should be cleaned dry, after spreading it out on a newspaper or baking sheet to dry it slightly. In this case, it will be much easier to remove the skin from the caps and remove the adhering debris. Never soak the fruit bodies in water, otherwise they will become saturated with liquid and become very slippery, which will turn the cleaning process into a real test.

Peeled mushrooms must be poured with cold water and put on fire. How to determine how much boletus should be boiled for preservation? Everything is very simple here: you need to bring them to a boil and cook for 20-25 minutes, adding 1-2 tbsp. l. table salt and 3-4 tbsp. l. table vinegar. Remove the mushrooms from the container and rinse with cold water. Before pickling, it is better to cut large specimens into several parts, and leave their young "brothers" intact.

So, the preparatory stage is over and now you can familiarize yourself with simple but delicious recipes for canned butter for the winter.

Preservation of mushrooms butter for the winter: a simple recipe

Traditionally, preservation of boletus mushrooms involves the use of a marinade. We suggest you familiarize yourself with the simplest recipe for this blank.

• Butter (boiled) - 5 kg;
• Water - 1 L;
• Salt and sugar - 3 tbsp each l .;
• Black peppercorns - 13-15 pcs.;
• Carnation twigs - 2 pcs.;
• Bay leaf - 8 pcs.;
• Garlic cloves - 3-4 pcs.;
• Dry dill umbrellas - 4 pcs.;
• Vinegar.

Important: canned boletus mushrooms also require sterilization of cans!

Put water on fire and bring to a boil.

Combine all ingredients (except vinegar) and boil the marinade for 10 minutes.

Meanwhile, the boiled mushrooms should be placed in prepared jars.

Remove the finished marinade from the stove and spread over the butter, let cool slightly.

Pour 1 tbsp into each jar. l. vinegar and close with nylon lids.

Boletus preserved for the winter feel good in a cool place - basement or refrigerator.

Recipe for cooking canned butter mushrooms for the winter

This recipe for cooking canned butter for the winter can also be considered one of the simplest. A minimal set of products will provide your guests with a delicious snack.

• Boletus mushrooms - 1 kg;
• Purified water - 1 l;
• Bow - 1 medium head;
• Carrots - 1 pc.;
• Sugar, salt - 1 tsp each;
• Bay leaves - 5-7 pcs.;
• Carnation - 1-2 branches;
• Black pepper (peas) - 10-12 pcs.;
• Citric acid - on the tip of a knife;
• Vinegar 9% - 3 tbsp l.

How to preserve boletus mushrooms with this simple recipe?

If the butter is not boiled, then it is necessary to do this in the manner indicated above.

Prepare the marinade: put the container with water on high heat and bring to a boil.

Meanwhile, cut the carrots and onions into strips and put them in a saucepan.

When the marinade with vegetables boils for 5 minutes, add the rest of the ingredients on the list, including butter. Stir everything thoroughly and after a few minutes turn off the heat.

Put the contents of the pan in sterilized jars, roll it up, wrap it in a blanket and leave it to cool for 10-12 hours.

How to preserve boletus mushrooms: a spicy recipe

The following recipe for canned butter mushrooms will add a spicy variety to dishes on your table. This blank can also be safely used as one of the main components for salads with chicken and vegetables.

• Boiled butter - 2 kg;
• Purified water - 0.4 l;
• Wine vinegar - 0.4 l;
• Onion - 1 medium head;
• Salt - 4 tsp;
• Black pepper - 13-17 peas;
• Lemon zest - 3-4 tsp;
• Ginger root (grated) - 3 tsp with a top;
• Sugar - 2 tsp

Despite such seemingly complex ingredients, preparing canned butter according to the recipe below will not be difficult.

Put water mixed with vinegar on the stove and bring to a boil.

Finely chop the onion, and then put in the liquid along with the butter and the rest of the ingredients. Stir well, reduce heat to low intensity and simmer for 15 minutes.

After the marinade with mushrooms, evenly distribute over the jars and close with metal lids.

How to quickly preserve boletus mushrooms at home

An economical option showing how to quickly preserve boletus mushrooms at home. They will look great on your table on any day: holiday and everyday.

• Butter mushrooms (boiled) - 3 kg;
• Large carrots - 4 pcs.;
• Onions - 0.8 kg;
• Garlic heads - 2 pcs.;
• Vinegar 9% - 200 ml;
• Vegetable oil - 300 ml;
• Hot pepper (chili) - 3 pcs.;
• Seasoning for vegetables in Korean - 2 packs;
• Sugar - 250 g;
• Salt - 125 g.

The first step is to peel and cut vegetables. Chop the onion in half rings, grate the carrots on a Korean grater, pass the garlic through a crusher, and chop the hot pepper as finely as possible.

Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.

Combine all the ingredients in one deep bowl, mix well and let it brew for 20-30 minutes.

In the meantime, you can start sterilizing cans and lids.

Put the finished mass in jars, cover with lids on top, and boil with the spicy contents in water over low heat for 25 minutes.

After the workpiece has cooled completely, it must be transferred to the basement or refrigerated.

An easy recipe for preserving butter for the winter

An original, and at the same time, easy recipe for preserving butter for the winter in oil or lard. It turns out an almost finished second course, for the preparation of which you do not need acetic acid.

• Boiled butter;
• Salt;
• Ground black pepper;
• Vegetable oil.

Instead of regular sunflower oil, you can use butter or olive oil. Animal fat, namely melted lard, is also a great alternative.

So, put the boiled mushrooms in a deep frying pan and fill it with oil so that the fruit bodies literally float in it. Cover and fry until tender for about half an hour.

10 minutes before the end of the process, open the lid and let the unnecessary liquid evaporate.

At the end, season the mass with salt and pepper to taste, remove from the stove.

Separately, put the mushrooms in sterilized jars, and then evenly distribute the marinade from the pan between them.

The layer of oil should turn out to be about 1 cm, otherwise it will be necessary to boil some more of it in order to top up to the desired mark.

Allow to cool and close tightly with nylon caps.

This recipe for preserving butter mushrooms is also considered very practical. This handy piece can be fried immediately with potatoes or served with any other side dish.

Canning mushrooms at home with mustard

After completing the preparatory stage (cleaning and boiling), you can safely proceed to preserving butter mushrooms at home. We suggest using the recipe for pickling with the addition of mustard. You and your household will definitely like this blank.

• Prepared boletus - 4-5 kg;
• Dry dill inflorescences - 8 pcs.;
• Black peppercorns - 13-16 pcs.;
• Allspice peas - 5-8 pcs.;
• Bay leaf - 10 pcs.;
• Carnation - 3 branches;
• Mustard seeds - 1 tsp without a slide;
• Sugar - 2 tsp;
• Salt - 4 tsp
• Vinegar 9% - 100 ml;
• Water.

Put the butter in a saucepan and cover them completely with water. We are waiting for the boil, but do not forget to periodically remove the resulting foam.

We boil the mass for 30 minutes and add all the spices indicated in the list of ingredients. If necessary, add more salt and sugar.

After all the components have already been connected, we boil for another 15 minutes.

While still hot, roll the pickled mushrooms into jars, wrap them with a blanket and leave for 12-14 hours.

This recipe for canned butter is popular among residents of apartment buildings, since such a blank can be safely stored in the pantry.

The recipe for canned butter with honey

A wonderful appetizer with sweetish honey notes will amaze any lover of mushroom preparations with its piquancy. In addition, the lack of complexity makes the recipe in demand among novice housewives.

• Purified water;
• Boiled butter - 1.5 kg;
• Honey (any) - 1 tsp. with a slide;
• 9% vinegar - 130 ml;
• Salt - 2 tsp;
• Black pepper - 8-10 peas;
• Lavrushka - 3-4 leaves;
• Carnation - 1 branch.

Put the oil in an enamel bowl and cover with water 1 cm above the level of the fruit bodies. Put the container on medium heat and simmer a little - about 10 minutes.

Then add all the other products from the list to the mushrooms and stir until the honey and salt are completely dissolved. Continue to cook the boletus in the marinade for about 40-45 minutes, after reducing the heat to a minimum.

In the meantime, it is worth preparing glass jars along with lids by sterilizing them for 5-7 minutes.

Spread the preservation in jars, roll up, turn the lids down and wrap it in a blanket, leaving it in this position until it cools completely.

Thanks to this recipe, you will get a very tasty preservation of butter at home. Be sure to try it and see for yourself!

The recipe for pickled butter, canned for the winter

A win-win recipe for pickled butter, canned for the winter, will become one of the main ones for your family. The fact is that you can take the first sample from this workpiece the next day. Everything is simple to the point of banality - today we pickle, and tomorrow ready-made mushrooms flaunt on your table in front of the guests.

• Boiled mushrooms (boletus) - 4 kg;
• Water - 0.8 l;
• Sugar, salt - 5 tsp each;
• Carnation - 1 pc.;
• Bay leaf - 5 pcs.;
• Vinegar - 3 tsp

How to preserve butter for the winter according to the above list of products? There is no need to invent anything here, because everything is done very easily and simply.

So, put a bowl of water on the fire and wait until it boils.

When you see that this process is in full swing, then it's time to throw in all the ingredients except the mushrooms. Stir well and let the marinade simmer for about 7 minutes.

In the meantime, quickly spread the butter among the jars and cover with hot brine.

Close the jars tightly, turn upside down and leave to rest.

The next day, take a ready-made snack, which can be served with fresh herbs and onions chopped into half rings.

Pickling butter with cinnamon

An exquisite recipe for preserving butter mushrooms for the winter will bring an original flavor variety to the festive table.This component creates a richer flavor than traditional pickling.

• Butterlets - 2.5 kg;
• Cinnamon - on the tip of a teaspoon;
• Sugar - 3 tbsp. l .;
• Salt - 2 tbsp. l .;
• Allspice (peas) - 7 pcs.;
• Apple cider vinegar - 1 incomplete glass;
• Bay leaf - 3 pcs.;
• Water (boiling water) - 1 liter.

In boiling water, combine sugar, salt, pepper, bay leaf and cinnamon.

Boil the marinade for 5-7 minutes and strain with a colander.

Put the strained brine on the fire again, pour in the vinegar and boil for 2-3 minutes.

Fill jars with decomposed mushrooms with marinade, screw tightly with iron or plastic lids and let cool.

Store the workpiece in a cool place - basement or refrigerator.

Recipe for preservation of butter with vegetables in tomato sauce

Forest mushrooms can be made in a variety of ways. We invite you to familiarize yourself with an unusual, but insanely delicious recipe for preserving butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, or you can make yourself on the basis of tomato paste, fresh tomatoes and various spices.

To learn how to preserve butter according to the proposed recipe, you must first prepare all the ingredients.

• Peeled butter - 1.5 kg;
• Zucchini - 1 kg;
• Bulgarian pepper - 0.6 kg;
• Carrots - 0.5 kg;
• Onions - 0.5 kg;
• Tomato sauce (you can use tomato paste) - 300 g;
• Vegetable oil;
• Salt, sugar, spices - to taste

I must say that forest mushrooms are very successfully combined with vegetables, especially if they are pre-fried.

Cut the peeled butter into large pieces, add water and boil for 20-25 minutes with the addition of salt.

Meanwhile, peel, wash and chop all vegetables. Zucchini must be chopped into cubes 1x1 cm, carrots must also be chopped into cubes, but a little smaller. And the onion and pepper need to be cut into thin half rings.

Fry all vegetables in turn in a pan with vegetable oil until half cooked.

Lightly fry the butter last and pour into a common pan along with the rest of the vegetables.

Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer over low heat for 10-15 minutes.

Divide the mass into jars and sterilize for 1 hour 30 minutes.

Close the jars with nylon caps and leave for 2 days, then re-sterilize for 35-45 minutes. This is very important, since in this case, the preservation of butter with vegetables will remain until the next mushroom season.

Before serving the appetizer on the table, it is advised to warm it up and sprinkle with fresh herbs.

As you can see, preserving butter is not only easy, but also pleasant, because the blanks are amazing in taste. Mushrooms are sure to be a success during a large feast or a quiet family dinner. I must say that any housewife will cope with the above recipes for preserving butter.