Mushrooming for the winter - tasty and satisfying
In autumn, mushroom pickers come to a hot time when you can take your soul away, walking through the forest in search of "treasures", that is, mushrooms. Bringing home full baskets of fragrant, elastic mushrooms, the question immediately arises of how to preserve this delicious beauty. One of the harvesting methods is to roll mushrooms for the winter. After all, they can be stored in jars until the next mushroom season, unlike fresh ones, which quickly deteriorate.
Processing mushrooms before seaming: general recommendations
It is better not to use too large overripe mushrooms at all, but immediately select and discard - they are tasteless. In addition, it is in such specimens that worms are more likely to start.
If among the mushroom harvest there are varieties that taste a little bitter (volnushki, milk mushrooms), they must be soaked in cold, salted water for at least a day so that all the bitterness comes out. In this case, the water will need to be changed two or three times.
When the mushrooms are sorted out and washed, you can proceed to harvesting them for the winter using one of the popular recipes for rolling mushrooms into jars.
Mushrooms should be harvested "according to grade", that is, each variety should be processed separately: if it is a porcini mushroom, you should not mix it with butter. This will preserve the taste and aroma of each variety.
Pickled mushrooms
The advantage of the method is that the mushrooms are easy enough to boil, they do not need additional processing such as sterilization. The whole process will not take much time, and pickled mushrooms without rolling are very tasty, especially if you use sandpipers or milk mushrooms.
First of all, the washed mushrooms should be boiled. You don't need to pour a lot of water - 1 tbsp is enough. liquids per kilogram. The cooking time is 30 minutes, while the water is not salted. Strain and rinse the finished mushrooms.
Now you can start the marinade for rolling mushrooms, or rather, for re-cooking:
- Put a saucepan with 1 liter of water on the fire and let it boil.
- Pour in 1 tbsp. l. salt and a little cinnamon (on the tip of a knife).
- Put 0.5 tbsp. l. dill seeds, 5 cloves and 2 lavrushka.
- Lastly, pour in 1.5 tbsp. l. vinegar.
When the marinade boils a second time, dip the mushrooms in it and boil for 15 minutes so that they are saturated with spices. Then put them in sterilized jars (along with liquid), without reporting to the top a little. When the mushrooms have cooled, pour the sunflower oil over the jar and close the nylon lid. Keep refrigerated.
Video recipe for making salted milk mushrooms
Features of canning porcini mushrooms
Porcini is considered one of the most valuable, therefore, the blanks from it are rightfully called a delicacy. Rolling porcini mushrooms for the winter has its own nuances that you should pay attention to:
- in order to preserve the taste, it is better to use freshly cut porcini mushrooms, in extreme cases - no later than a day after cutting;
- porcini mushroom should not be left in water for a long time (soaked), as it absorbs liquid well and becomes watery;
- experienced housewives recommend marinating only mushroom caps, and putting the legs into soup or frying.
For the rest, the recipes for rolling porcini mushrooms for the winter are similar to canning other mushroom varieties.
Pickled porcini mushrooms
Peel the mushrooms, rinse and separate the caps. Place in a saucepan, add water and simmer for 15 minutes, stirring occasionally.
Rinse the ready-made mushrooms and put them in jars.
After the water in the pan boils, add citric acid at the rate of 2 g per kilogram of mushrooms - this way the caps will retain their color.
While the mushrooms are boiling, put a second pan on the next burner and prepare the marinade (200 g of solution will go to a liter jar). To do this, for each liter of liquid you will need:
- 1 tbsp. l. granulated sugar;
- 1.5 tbsp. l. salt;
- 6 peas of allspice;
- 2 cloves;
- 3 lavrushkas;
- 70 ml vinegar (add last).
Boil the marinade for 5 minutes, pour it over mushrooms in banks and roll up. Such a blank is stored for 2 months.
In order for the mushrooms to be stored all winter, the jars must be sterilized for 30 minutes, after adding a tablespoon of vegetable oil and vinegar (optional) to each.
Video recipe for preserving green mushrooms
Rolling salted mushrooms for the winter
The taste of salted mushrooms differs significantly from pickled ones, but it is not always possible to preserve them until winter, because this requires a certain temperature in the room or a volumetric refrigerator. But experienced mushroom pickers know small secrets of long-term preservation of pickles. One of them is the rolling of salted mushrooms for the winter.
Mushrooms can be salted either raw or boiled beforehand. For salting 1 kg of mushrooms, 50 g of rock salt and seasoning to taste (garlic, horseradish, dill, lavrushka, pepper) are required. Lay all ingredients in layers, put oppression on top.
When the mushrooms are salted and ready, drain all the brine that has separated out and rinse them. Prepare a fresh solution (0.5 tablespoons of salt per liter of water) and boil the salted mushrooms in it for about 2 minutes. Then remove the mushrooms with a slotted spoon and put them in jars. Bring the remaining brine in the pan to a boil, pour it into jars of mushrooms and add 1.5 tsp to each half-liter container. vinegar. Sterilize for at least 30 minutes, roll up. Now pickles can be safely stored in the cellar all winter.
The most laborious process in rolling mushrooms for the winter is the preparation of the mushrooms themselves. But the time spent is worth it, because in winter such a snack will diversify the diet poor in vitamins and will become the pride of the festive table.