In order for mushroom conservation to be successful, you need to choose only young, firm mushrooms, without traces of worms and rot. Choose varieties such as boletus, white boletus, boletus, boletus, saffron milk caps, honey mushrooms, boletus, chanterelles, and moss mushrooms.

Unlike other seaming methods, you can preserve several varieties together, and add vegetables for piquancy.

Before you start cooking, the mushrooms need to be divided by size, then thoroughly cleaned of sand and pine needles, soil and leaves.

At the next stage, you need to cut off the roots of the mushrooms and clean them from damage. It is advisable to cut large mushrooms and separate the stem from the cap; small ones do not need to be cut. Then the mushrooms need to be washed with cold water. Fill a container with water and immerse the mushrooms in a colander until you see that they are already clean.

As you know, mushroom cuts quickly oxidize and darken when exposed to air. To prevent this, you can throw them directly into salt water with vinegar or citric acid while cutting.

After this, you can start canning. We have prepared the best canned mushrooms for you.

"Natural" mushrooms

Prepare salt and citric acid. In this recipe we take 20 g of salt and 5 g of acid per liter of water. We put the water on the fire and wait for it to boil. We throw the mushrooms into the water and wait until they boil - after that we remove the noise and stir constantly, very carefully. The cooking time for all varieties of mushrooms is different, so you need to focus on the moment when they go to the bottom - this is a clear sign that they are ready.

After this, put the mushrooms in jars and fill them with the marinade in which they were boiled, filtered in advance. The jars must be sterilized, so we place the closed jars in a container with water at 50 degrees and turn on the oven. They should be left in boiling water for an hour and a half.

Sour pour

To prepare mushrooms we need to take glass jars. Further quantities of seasonings will be indicated per liter jar. We will need:

1-2 laurel leaves;

A teaspoon of mustard seeds;

A quarter teaspoon of allspice and the same amount of black;

Horseradish, cumin, onion and nutmeg - to taste.

We put all this on the bottom of the jar, place the mushrooms on top and pour the filling over them.

Filling recipe:

We take water and vinegar (8%) in a ratio of 1: 3. Add 20-30 g of salt for each liter of pouring. First, pour water into the container and add salt, heat it, but do not boil. Add vinegar and our filling is ready. Fill the jars with mushrooms without adding 1.5 cm to the top. Next we sterilize as indicated in the previous recipe.

You don’t have to sterilize the jars, but then the amount of vinegar will need to be increased in a 1:1 ratio with water.

Sweet and sour filling for mushrooms

Recipe Ingredients

champignons - five kilograms

salt - 100 grams

Bay leaf

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Recipe - Mushrooms in sweet and sour sauce

Canning » mushroom canning

Recipe Ingredients

chopped carrots - one piece.

grated horseradish

chopped onion - one piece.

For filling:

vinegar - 450 milliliters

salt - 1 1/2 tbsp. spoons

sugar - 1 1/2 tbsp. spoons

bay leaves - two pieces.

mustard seeds - one tablespoon

allspice - one teaspoon

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Canning » mushroom canning

Recipe Ingredients

lemon acid

For the brine:

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Canning » mushroom canning

Recipe Ingredients

For filling:

water - 700 milliliters

salt - three tablespoons

bay leaves - four pieces.

black hot pepper - ten pieces.

cloves - 6-7 buds

garlic to taste

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Canning » mushroom canning

Recipe Ingredients

mushrooms - one kilogram

water - 500 milliliters

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Section "" contains cooking recipes mushrooms

Step 1: fill the mushrooms with water.

All mushrooms must be placed in a large bucket, into which you need to pour water in such an amount that it covers all the mushrooms, then place a small weight on the bucket.

Step 2: clean the mushrooms.

After a few minutes, drain the water. Mushrooms must be cleaned of debris and leaves. Be sure to trim the roots in order to get rid of the mycelium. Then rinse the mushrooms very thoroughly in water and place them in a saucepan with water. Then add all the spices to the pan.

Step 3: sterilize the jars.

Jars used for canning mushrooms must be steam sterilized. Many housewives use this method; for it, you need to take a large saucepan, pour water into it, and put any limiter for jars on top. Banks must be turned upside down. If the container is large enough, it is convenient to place several cans on it at the same time. This method is that when the water in the pan boils, drops of water form on the surface of the jars, which in about 15 minutes begin to flow down, after which the cans can be set out without turning them over onto a clean cloth (preferably pre-ironed on both sides).

Step 4: put mushrooms in jars.

Place the boiled mushrooms in sterile jars. Add the required amount of vinegar essence to the mushroom broth that remains in the pan at the rate 7 ml We put the mushrooms in the jars of the broth. Fill the jars with mushrooms with this solution, then cover them with lids for canning.

Step 5: sterilize and seal the jars.

Then the jars must be sterilized in boiling water for half an hour. To do this, you need to put a wooden plank or lattice on the bottom of a large pan, and place the jars on top of it. Then pour water into the pan so that the container is completely covered. It is necessary to install the cans away from each other to avoid them hitting each other. After an hour and a half, you need to remove the jars without waiting for them to cool. After this, they can be rolled up and turned over until they cool completely.

Step 6: Serve the canned mushrooms.

For a holiday or just like that in winter, you can always enjoy your own canned mushrooms. To do this, all you need to do is take the jar out of the pantry, open it and place the canned mushrooms in a serving plate. Everything is ready, you can serve it on the table.

Bon appetit!

It is best to preserve fresh mushrooms collected on the same day.

Mushrooms used for preservation should be medium-sized or small,

Mushrooms must be of good quality, without any damage,

One teaspoon contains 5 milliliters of vinegar essence,

Particular care must be taken when canning russula and champignons.

You cannot cook or preserve different types of mushrooms together. Home production mushroom canning

is a simple process and for many very enjoyable. However, it is quite painstaking, since the mushrooms, regardless of their type and type of subsequent processing, must first be sorted, peeled and washed. These manipulations should be carried out quickly so that the gifts of the forest do not darken under the influence of air.

Remember that it is recommended to boil the mushroom caps for eight to ten minutes, and the stems for fifteen to twenty. Also during Home production It must be taken into account that chanterelles and honey mushrooms must be heat treated for at least thirty minutes.

IN Home production Spices (for example, two or three anise seeds, two or three bay leaves, four or five allspice peas, two or three clove buds, a little cinnamon) and vinegar would also be quite appropriate.

Mushrooms should be placed hot into washed, dried and then steamed jars (preferably liter or half liter) and filled with the broth in which they were boiled.

However, in some cases, this decoction still needs to be poured out, because toxic substances are formed in it during the heat treatment of mushroom raw materials, so always carefully read the instructions in recipes for preparing preparations from such forest gifts.

Please note that if spices were not added when cooking mushrooms, then bay leaves and spices are placed directly in the jars and one teaspoon of citric acid is poured into it, or a similar volume of vinegar essence is poured into one liter of broth.

Glass jars filled with mushroom preparations are closed with sterilized metal or glass lids and placed in a wide saucepan, the bottom of which is covered with a towel. They should be sterilized in boiling water from ten minutes to one hour (the larger the container filled with the workpiece, the longer the sterilization time).

It has been noticed that the best canned mushrooms obtained from champignons, porcini mushrooms and saffron milk caps. Fried and stewed mushrooms can also be canned.

Home Recipes Home production

Homemade recipe for mushrooms in tomato sauce

Grocery list:

  • wild mushrooms – 2kg
  • salt – 40g
  • granulated sugar – 20g
  • tomato juice – 1l
  • onions – 2 pcs
  • allspice peas – 2 pcs
  • bay leaf – 2 pcs
  • clove buds – 2 pcs
  • some vegetable oil and tomato sauce
  • black pepper - to taste

Cooking process:

  1. Forest mushrooms are sorted and washed with running cool water.
  2. Then large specimens should be cut into pieces, while small ones can be left whole.
  3. Prepared forest mushrooms are boiled in boiling water for five to eight minutes.
  4. Then the liquid is drained from the container, and the boiled mushrooms, along with the onions, previously peeled and cut into half rings, are fried in a frying pan in heated vegetable oil.
  5. In a saucepan you need to boil tomato juice with salt, granulated sugar, allspice peas, bay leaves, clove buds and black pepper, and then boil it slightly.
  6. Next, the fried mushrooms are dipped into the hot tomato mass and boiled in it for seven to ten minutes.
  7. At the next stage, the mushrooms must be packaged in steamed jars, poured with tomato sauce and sterilized for one and a half hours (the sterilization time must be counted starting from the moment of boiling).
  8. Next, the preparations with mushrooms in tomato sauce are rolled up and wrapped until cool.

Homemade recipe for pickled mushrooms

Grocery list:

  • fresh honey mushrooms – 2kg
  • water or mushroom broth – 1l
  • vegetable oil – 60-70g
  • salt – 3.5-4 tbsp
  • granulated sugar – 3-4 tbsp
  • garlic – 2 teeth
  • black peppercorns – 9-11pcs
  • allspice peas – 5-6pcs
  • clove buds – 3-6 pcs.
  • bay leaves – 6-8 pcs
  • dill umbrellas – 2-3pcs
  • hot peppers – 2 pcs
  • cinnamon stick – 1 pc.
  • some vinegar essence
  • cumin - to taste

Cooking process:

  1. Fresh honey mushrooms are sorted out, cleaned, washed in several waters, placed in a colander and rinsed under cold running water.
  2. Then they need to be boiled in filtered or spring water for twenty-five to thirty minutes.
  3. Hot peppers should be doused with boiling water twice.
  4. To the specified amount of water or mushroom broth, you need to add spices, herbs (the cinnamon stick must first be broken into seven parts), dill and keep the liquid on the fire for five to seven minutes, and then add vegetable oil and boil the resulting mixture for another seven to nine minutes. .
  5. Next, the honey mushrooms are placed using a slotted spoon into pre-steamed jars with a capacity of 500-700 milliliters. In each container you need to add a piece of hot pepper and garlic, one dessert spoon of vinegar essence and, pour in the marinade, roll up.
  6. The jars are turned upside down. They should remain in this position until they cool completely.
  7. These pickled mushrooms are stored in a cool, dark place.

Homemade pickled champignons recipe

Grocery list:

  • champignons – 5kg
  • water – 1l
  • vinegar (9 percent) – 1 l
  • salt – 2 tbsp
  • grated nutmeg – 1 tbsp
  • black peppercorns – 10pcs
  • bay leaves – 10 pcs

Cooking process:

  1. The champignons are cleaned, washed under cold running water, dipped in boiling water for five minutes and then placed in a colander to drain the liquid.
  2. While preparing the marinade, the water is brought to a boil. Then salt is dissolved in it, and bay leaf, vinegar, black peppercorns, and grated nutmeg are added. Everything mixes well.
  3. The prepared champignons are poured with the prepared marinade and boiled for three to five minutes.
  4. Then the hot champignons are placed in pre-sterilized jars, filled with marinade and closed with tight nylon lids.
  5. When the workpieces have cooled completely, they should be stored in a cool place.

Homemade Mushroom Recipe "Snacks"

Grocery list:

  • porcini mushrooms – 1kg
  • vinegar – 120ml
  • water – 1 tbsp
  • salt – 1 tbsp
  • granulated sugar – 0.5 tbsp
  • black peppercorns – 3 pcs
  • bay leaves – 2 pcs

Cooking process:

  1. Porcini mushrooms are cleaned, washed under running water and placed in a container filled with cold water.
  2. Water is poured into an enamel bowl, salt, vinegar and granulated sugar are added.
  3. The mixture is brought to a boil and stirred.
  4. Prepared porcini mushrooms are dipped in the marinade and boiled in it for twenty-five minutes (during the cooking process, remove the foam with a slotted spoon).
  5. Three minutes before cooking, add black peppercorns and bay leaves.
  6. Cooked mushrooms are placed in steamed jars and rolled up.

Canning mushrooms is a very simple task, even a novice cook can do it. And if, on top of everything else, you are an avid mushroom picker, then having several jars of pickles, the ingredients for which you collected with your own hands, will be doubly pleasant.

Use canned mushrooms in different dishes

Despite the ease of preparation, salted and pickled mushrooms will decorate the holiday table as an excellent snack. And also don’t forget about various salads, which also use a similar pickle as an ingredient. Regardless of the purpose of salting, you will receive a well-salted dish, perhaps a little spicy and crispy.

How many people, so many opinions and recipes for canning mushrooms

This section contains the most popular and interesting recipes for pickles and marinades. Each cooking method has its own characteristics. Some marinades can be eaten after just a few hours, while others need to sit in the cellar longer to get a more vibrant taste. The section is divided by type of mushroom: for each you will find a whole list of different methods of pickling, where the pickling procedure will be described in detail. Thanks to such a variety of recipes, you can try different options and settle on your favorite.

You can also experiment on your own based on existing canning methods. This applies to adding components such as pepper (for example, red hot pepper), onions, herbs, various spices, using apple cider vinegar instead of regular table vinegar, and so on.

In the middle of winter, mushrooms collected with your own hands will help. Salads, soups, first and second courses are prepared from canned mushrooms.

Preservation is carried out in mushroom broth and in various sauces. You can preserve mushrooms in different ways - both natural and fried.

Natural canned mushrooms

We will need:

  • Mushrooms of one type;
  • Lemon acid;
  • Salt.

Step-by-step preparation:

  1. Add citric acid to cold water (5 grams of acid per liter). Peel the mushrooms, rinse, cut into small pieces and place in water with acid.
  2. Place the mushrooms on the fire and add a tablespoon of salt per liter of water. Be sure to skim off the foam - this is how harmful substances are digested.
  3. Turn off the stove when the mushrooms are at the bottom. Place the mushrooms in a colander. Place a container under a colander. Wait until the broth has completely drained.
  4. Place the mushrooms in sterile jars and fill with the collected broth.
  5. Close the jars with sterile lids and sterilize. For better preservation of mushrooms, sterilize liter jars for 90 minutes, and half-liter jars for 65 minutes.

Sweet and sour canned mushrooms

This recipe for canning mushrooms differs from the classic cooking method in its unusual taste.

We will need:

  • 1 carrot;
  • Mushrooms of one type;
  • 1 grated horseradish;
  • 1 onion (chopped);

For the sauce:

  • 440 ml. vinegar;
  • 3 tsp. salt;
  • 1.5 tbsp. l. Sahara;
  • 3 bay leaves;
  • 1 tbsp. l. mustard (better than seeds);
  • 7 pcs. peppercorns;
  • 1 small spoon of allspice.

Step-by-step preparation:

  1. Wash the mushrooms and cook in salted water with citric acid. Cook for 6-7 minutes.
  2. Cool in cool water and place in jars with added seasonings.
  3. Mix spices, sugar and salt in water and boil. Cook for 6 minutes over low heat.
  4. Turn off the stove, add vinegar, stir and pour into jars with mushrooms.
  5. Roll up the jars and sterilize them in hot water. A liter jar - 1 hour, and a half-liter jar - 40 minutes.

Canned mushrooms in tomato sauce

We will need:

  • 500 gr. mushrooms of the same type;
  • 2 tbsp. vegetable oil;
  • 350 gr. sauce or tomato paste:
  • Vinegar;
  • 2 spoons. Sahara;
  • 1 spoon of salt.

Step-by-step preparation:

  1. Prepare the mushrooms for cooking and simmer in their juice. Bring until soft.
  2. Heat the tomato paste, add sugar and salt. 3 minutes before removing from heat, add vinegar to taste.
  3. Mix the resulting sauce with mushrooms, boil and place in jars.
  4. Close the jars with lids and sterilize. Don’t forget: when canning mushrooms at home, sterilize a liter jar for 1 hour 20 minutes, a half-liter jar for 50 minutes.

Canned milk mushrooms

We will need:

  • 900 gr. milk mushrooms;
  • Half tsp. citric acid;
  • 3 bay leaves;
  • 2 small spoons of vinegar;
  • Half tsp. cinnamon;
  • 6 peppercorns.

Step-by-step preparation:

  1. Cut the milk mushrooms and cook in water with salt for 5 minutes.
  2. Place milk mushrooms in a saucepan with water. There should be about 0.5 pans of water. Add vinegar and spices.
  3. As soon as the milk mushrooms are at the bottom, turn off the stove.
  4. Place the milk mushrooms in sterilized jars with citric acid. Pour in the broth.
  5. Sterilize liter jars for 1 hour 15 minutes, half-liter jars - 45 minutes.

Canned porcini mushrooms

We will need:

  • 5 kg. boletus;
  • 0.5 cups salt;
  • 2 tbsp. butter (per jar).

Step-by-step preparation:

  1. Boil the boletus for 3 minutes. Place in a colander and bring to room temperature under cold water.
  2. Place the mushrooms in the jars, cap side up, and sprinkle each layer with salt. Place something heavy on top and let the mushrooms be stored in this state for 2 days.
  3. Pour the melted butter over the boletus mushrooms. Cover tightly and store in a cool place.

Before further preparation or consumption, rinse boletus mushrooms twice with cold water. Canning porcini mushrooms will allow you to enjoy the summer taste at any time of the year.

Preservation of fried mushrooms

We will need:

  • Mushrooms;
  • Butter.

Step-by-step preparation:

  1. Wash the mushrooms, remove forest debris and cook for 45 minutes.
  2. Then fry the mushrooms in butter in a frying pan and place in sterilized jars. Do this while the mushrooms are hot.
  3. Pour melted butter on top. Sterilize the jars and seal them.

For canning, choose mushrooms that are small in size, clean and free of worms. Do not preserve different types of mushrooms together.

Preserving mushrooms will be of great benefit at home if the mushrooms are preserved within 8 hours after collection. Use nigella, chanterelles, russula, porcini mushrooms, boletus, honey mushrooms, sow mushrooms, boletus, and saffron milk caps.