Canning mushrooms for the winter in jars - tips and a proven recipe

Tell us about canning mushrooms for the winter. That's how many times I've tried, my cans don't last long. The lids swell and tear, although I always put the vinegar according to the recipe and even a little more, just in case. And then the children went to rest in the woods for the weekend and brought a lot of mushrooms, mainly boletus and chanterelles. It will be a pity for their work if my workpieces deteriorate again. Advise a proven recipe to keep them standing all winter.

One of the most delicious winter preparations is fragrant juicy mushrooms, especially forest ones. Not a single festive feast is complete without them, and even just a family dinner. Preserving mushrooms in jars for the winter is generally not a difficult task. The main thing is to observe the proportions of the ingredients, especially the vinegar. And then your seaming will be stored for a long time and will never be lost.

Canning mushrooms for the winter in jars - a few practical tips

The most laborious and time consuming process is the preparation of mushrooms. They need to be carefully sorted out, choosing vegetable litter and spoiled specimens. Then rinse well, several times, changing the water. Better yet, pour water over and let stand so that the blades of grass and other debris are easier to separate.

Some mushrooms need to be soaked for a longer time before cooking to get rid of the bitter taste. For example, this is done with with mushrooms, value, russula. In addition, a little salt is added to the water.

Cooking time for each species is different. Some mushrooms need almost 2 hours, others will be ready in 20-30 minutes. Determining readiness is easy: the mushrooms will sink to the bottom of the pan. And so that they all boil well, it is better to cut large legs and caps into pieces. And not to interfere with different types, but to procure separately. Then the taste will not mix, and there will be no problems with cooking.

The classic pickled mushroom recipe

There are almost as many ways to harvest mushrooms for the winter as there are varieties of mushrooms. But in general, the classical method can be applied to all species. This is pouring already boiled mushrooms with a special marinade.

First, pre-sorted, peeled (if necessary) and washed mushrooms are boiled separately. The water is slightly salted and boiled, depending on the type, from 10 to 30 minutes. The finished mushrooms are spread on a sieve so that the water in which they were cooked is glass. And packed in sterilized jars.

In a separate bowl, marinade is cooked from the following ingredients:

• 1 liter of water;
• 40 g of salt;
• 20 g sugar;
• a couple of lavrushkas;
• 0.5 tsp black peppercorns;
• 2 tsp vinegar.

All components are added to the water, except for vinegar (it is at the end) and boiled for 5 minutes. Then mushrooms are poured in jars with hot marinade and rolled up. A 1 liter jar takes 200 ml of marinade. Mushrooms prepared in this way will stand until spring. If you need them to be stored longer, then it is recommended to sterilize the cans additionally for 40 minutes.

Canned porcini mushrooms for the winter in the marinade