Canning saffron mushrooms: the best ways mushroom harvesting

Homemade canning of saffron milk today remains one of the most sought after blanks. These charming fruiting bodies are quite common in our territory, so the “hunt” for them always brings a bountiful harvest. In addition to the fact that saffron mushrooms are very tasty and fragrant, they have a lot of useful properties. Many housewives enjoy cooking from various first and second courses, including mouth-watering pieces for winter. This will diversify the everyday and festive diet, and enrich it with nutrients.

There are many ways to preserve saffron mushrooms. Them You can marinate, salt, fry and make other mouth-watering snacks that are used in combination with various dishes. So, for example, mushroom salads prepared for the winter are excellent suitable as fillings for dough products: pies, pies, pancakes, pizzas, tartlets, etc. With such conservation you can safely organize a quick snack between the main receptions food. As for pickled and salty cold snacks, then not a single celebration is complete without it!

How to preserve saffron mushrooms at home: mushroom preparation

Before you start recipes at home preservation of saffron milk mushrooms, it is necessary to carry out the corresponding training. To do this, we need a small sharp knife, which it will be convenient to hold in your hand, as well as a kitchen sponge or old Toothbrush.

Important: it is better to process harvested mushrooms immediately after arriving from forests, as they can not stand long-term storage fresh. WITH no more than must be harvested and harvested 10 hours, provided that the product was stored in a cool room.

• With a knife, we cut off the hardened parts of the legs, as well as slightly damaged places.
• With a kitchen sponge or a toothbrush, we wipe each hat of the mushroom from adhering debris.
• We spread the crop in a suitable container and fill it with salted water. You can also add a couple of teaspoons of lemon to the water acids to preserve color.
• Leave for 20-30 minutes, and then mix with hands.
• Drain and rinse again under running water.

Canning saffron mushrooms for the winter way hot salting

Canning saffron mushrooms for the winter by hot salting involves preliminary boiling of fruiting bodies. Thanks this simple recipe appetizer can be put on the table already 5-7 days after salting.

• 4 kg of mushrooms;
• 180-200 g of salt;
• Blackcurrant leaves (pour over boiling water);
• 8 clove inflorescences;
• 20-30 peas of black pepper;
• 6 bay leaves.

Canned saffron mushrooms in a hot way according to the phased description.

Mushrooms prepared for salting are boiled in water with the addition of 1 bay leaf 10 min.

A part is placed in an enameled or wooden container at the bottom currant leaves and the remaining bay leaves.

Lay the boiled saffron mushrooms in layers and sprinkle with salt, cloves and black pepper.

Cover the mass with a clean kitchen towel or gauze.

Press down on top with a load so that mushrooms in a few days covered with brine.

As already noted, after only a week, such saffron milk can to eat.

If you want to keep mushrooms longer, transfer them to sterilized jars and fill with brine. To prevent mold, cloth and load should be washed periodically hot salted water with vinegar.

Banks are stored both in the basement and on the shelves the refrigerator.

How to preserve salted saffron mushrooms for the winter in a cold way (with video)

The easiest option for salting mushrooms is considered cold way. Although it provides for a longer salting process, the mushrooms taste crispy and fragrant. Eat this snack will be possible only after 20-25 days.

• 3 kg of mushrooms;
• 150 g of salt;
• Oak, currant or cherry leaves;
• 1 bunch of fresh dill;
• 3 dried clove buds;
• 3 bay leaves;
• 15 peas of black pepper.

How to preserve salted saffron mushrooms by applying cold way?

1. In an enameled pan or other container for salting put boiled leaves of cherry, oak or black scalded with boiling water currants.
2. Then distribute peeled and soaked for 3-4 hours mushrooms. They need to be laid in layers of no more than 6-7 cm.
3. Sprinkle each layer with salt, black pepper, cloves, bay leaf and finely chopped dill.
4. The topmost layer should be sprinkled with salt and covered with fresh leaves.
5. Close with a lid or another plane, put oppression on top and take out in a cold place.
6. From time to time, you should monitor the fluid recovered from mushrooms as a result of salting. Her level should be sufficient to completely cover the workpiece. If 3-5 days after the onset of salting of the extracted juice will be small, then it is necessary add cold boiled water.

The video below shows how to preserve mushrooms by cold salting. After watching it, even a novice mistress with success will cope with the task of processing the mushroom crop.

Canned salted saffron mushrooms for the winter in jars: recipe cooking mushrooms

Salted saffron mushrooms, canned for the winter in banks – this a popular way to harvest your favorite mushrooms when not at hand dishes that comply with the rules of salting.

• 2 kg of mushrooms;
• 100 g of salt;
• 1 tbsp. l dried dill;
• 10 peas of black pepper;
• 4 bay leaves.

This simple salting recipe does not require many ingredients and spices. The taste of mushrooms cooked in this way is very intense. We offer you to learn in detail how to preserve mushrooms for the winter in banks.

1. Pour the peeled mushrooms with water and boil for 15 minutes on average fire, constantly removing foam.
2. Lean back onto the grate and leave to drain.
3. At the bottom of the sterilized cans, lay out a bay leaf, a few peas of black pepper, dried dill and a thin layer salt.
4. Mushrooms are distributed in banks in layers, each of which is poured salt and peas of black pepper.
5. Pour mushroom broth, in which mushrooms were cooked.
6. We put a small load on top so that the mushrooms are in brine, and we take out to the basement for 10-15 days.
7. After the appointed time, we remove the oppression and close cans of nylon caps.

The best recipe for canned saffron mushrooms: classic pickling

One of the best recipe for canned mushrooms is classic pickling. No holiday or friendly party Do not do without an appetizing cold appetizer on the table. Besides, on the basis of pickled saffron mushrooms you can cook various salads to be eaten in no time.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• 2 tbsp. l granulated sugar;
• 10-15 grains of black pepper;
• 3 bay leaves;
• 4 cloves;
• 2 cloves of garlic;
• 700 ml of water;
• 5 tbsp. l vinegar 9%.

1. After cleaning, the saffron mushrooms are boiled separately in water and laid out in sterilized jars.
2. In the water from the recipe, mix all the ingredients except vinegar, and boil over medium heat for 5 minutes.
3. We filter the marinade and put it on the fire again, add vinegar and boil for 3 minutes
4. Remove the marinade from the stove and fill them with cans of mushrooms.
5. Close tight nylon caps and leave to cool in room conditions.
6. Take to the basement for storage for up to 6 months.

In addition to a step-by-step description, we offer to see also video that shows how to preserve saffron mushrooms on in the winter.

Red saffron marinated: a recipe for canning mushrooms in jars on winter

Traditionally, canning saffron mushrooms takes place in banks, and the recipe with citric acid is no exception. Fruit bodies marinated with such a preservative will be crispy and fragrant.

The recipe for this snack is very simple and does not require special skills. Even a novice cook can handle it.

• 2.5 kg of the prepared main product;
• 1.5 tbsp. l salt and sugar;
• 1 tsp citric acid (without slide);
• 700 ml of water;
• 1 bunch of fresh dill;
• 100 ml of vegetable oil;
• 15 peas of black pepper;
• 4-6 pcs. bay leaf.

1. Distribute the peeled and washed mushrooms in layers in a pan and pour water so that the liquid completely covers the fruit body.
2. Allow to boil and simmer for 15 minutes over low heat.
3. Drain the water immediately, and put the mushrooms in a colander and give completely to drain.

Marinade for canning saffron mushrooms is as follows way:

1. Pour water from the recipe into an enameled pan, pour vegetable oil, add chopped herbs, bay leaf and pepper peas.
2. Allow to boil, add citric acid and boil on low heat 5 min.
3. Put mushrooms in sterilized jars, pour the marinade.
4. Close tight nylon caps, give completely cool off.
5. Take to a cool, dark storage room. If conservation of small volumes, it can be stored in the fridge.

Canned saffron mushrooms hot with garlic

Among the recipes for making saffron mushrooms, canned for the winter, pickling with garlic can also be noted.

With such a savory snack, any celebration will be held at the highest level, especially if you plan to put on the table the drinks.

• 1.5 kg of fruiting bodies;
• 3 tsp salts;
• 5 tsp Sahara;
• 60 ml of 9% vinegar;
• 100 ml of vegetable oil;
• 5 bay leaves;
• 2 tbsp. purified water;
• 17-20 peas of black and allspice;
• 8-10 cloves of garlic.

How to preserve mushrooms mushrooms with the addition of garlic?

1. We combine in water from a recipe salt, sugar, bay leaf, a mixture peppers, cooking oil and vinegar.
2. Bring to a boil and lay the mushrooms, past a thorough cleaning and rinsing. At first glance, water may seem a little but don’t worry. During cooking, fruiting bodies decrease in size, releasing its own liquid.
3. Boil the mass for 10 minutes and add the ones passed through the press garlic cloves.
4. Stir and continue cooking for at least 5 minutes.
5. We distribute the workpiece in sterilized banks, close screw or nylon caps.
6. We put it in the refrigerator or put it in the basement for storage.
7. The readiness of snacks can be checked the very next day.

The recipe for preservation of saffron mushrooms for the winter by fermentation

For saffron mushrooms, canning is also available for the winter by fermentation. It is known that such fruiting bodies are healthier than salty ones, so how lactic acid, which destroys the fungus, is formed in the process thick cell membranes that are poorly digested in the stomach.

• 2 kg of mushrooms;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 2-3 tbsp. l whey or skimmed sour milk;
• 1 liter of warm boiled water.

The preservation of saffron milk cap for the winter is divided into stages.

1. The main product is soaked for 2-3 hours in cold water or poured boiling water.
2. Leave to drain from excess fluid and spread over sterilized banks.
3. Serum, salt and sugar are combined in warm water.
4. Fill the cans with mushrooms with sweet and sour fill, put on top wooden circle or oppression. Make sure that the fluid completely covered the mushrooms.
5. Take out in a cool room and store in the same way as salted mushrooms.

Prescription for saffron mushrooms with cabbage at home conditions

How else can you preserve saffron mushrooms at home? Often Experienced culinary specialists combine their favorite mushrooms with various products. So, for example, a very tasty snack is the result pickled cabbage and fruiting bodies.

• 2 kg of cabbage;
• 500 g caps of saffron mushrooms;
• 2 carrots;
• 20 peas of black pepper;
• 4 bay leaves;
• 2 tsp each salt and sugar;
• 500 ml of warm water.

The recipe for canning saffron mushrooms for the winter by fermentation is described by stages.

1. We chop shredded cabbage, and three carrots on a coarse grater.
2. Boil the mushrooms hats for 10-15 minutes, and then rinse, shifting to a colander.
3. Leave for a while to drain, and then cut pieces.
4. We combine in a common bowl cabbage, mushrooms, carrots, peppers and Bay leaf.
5. Stir with your hands and transfer to clean glass jars, squeezing the mass well.
6. Leave in a warm place for 3-4 days, until the snack fermented.
7. 2 times a day we pierce the workpiece with a wooden stick from the top to the bottom of the can.
8. After the fermentation is over we transfer the snack to the basement for storage or a refrigerator.

The method of preservation of saffron mushrooms for the winter with tomato paste in glass jars

Tasty mushroom hodgepodge, which can be used as fillings for dough products, as well as an additive in the first dishes.

• 2 kg of peeled mushrooms;
• 4 onions;
• 1 kg of sweet bell pepper;
• 3 tbsp. l tomato paste;
• 100 ml of water;
• 1 tbsp. l 9% vinegar;
• Salt, sugar, pepper to taste;
• Vegetable oil.

How to preserve saffron mushrooms using the above grocery list?

1. Peel and chop the onion, carry out the same procedure and with pepper.
2. Sauté the onion in vegetable oil and add the chopped mushrooms slices.
3. Continue to fry over medium heat until the mushrooms come out moisture.
4. In parallel with this you need to fry the pepper, and then combine it with mushrooms and onions.
5. Season the mass with tomato paste and pour in water.
6. Simmer for at least 30 minutes.
7. Add salt, sugar to taste a few minutes before being ready. bay leaf, pepper and vinegar.
8. Distribute to sterilized banks and put on half an hour sterilization, having covered with covers.
9. Roll up and let cool, wrapped in a warm blanket.
10. Take out glass jars with preservation of saffron mushrooms for the winter in basement.

Canned Fried Mushrooms: A Simple Recipe

There are other ways to preserve saffron mushrooms for the winter. We offer prepare fried fruit bodies in oil.

• Prepared mushrooms;
• Vegetable oil or interior fat;
• Salt.

Canned fried saffron mushrooms cook quickly and easily, according to the step by step description.

1. Cut fruit bodies into slices and fry on dry pan until the liquid evaporates.
2. Pour in a large amount of vegetable oil to make mushrooms literally swam in it. The same amount must be taken for interior lard.
3. Continue to simmer for 20 minutes, after which add salt to taste.
4. Spread in sterilized jars and roll up the lids.
5. We are waiting for cooling and transferred to the basement, you can leave in the fridge.

Canned saffron mushrooms: homemade caviar recipe

For mushrooms, canned for the winter, mushroom is also suitable caviar. It is done easily, but it brings maximum benefits for festive and everyday feast.

• 1.5 kg of peeled mushrooms;
• 3 onions;
• 2 cloves of garlic;
• Vegetable oil;
• Salt pepper.

The recipe for canning mushrooms in the form of caviar is divided into simple steps.

1. Mushrooms are boiled in salted water for 10 minutes, then washed under the tap.
2. The onion is peeled and passed through a meat grinder.
3. Following in a meat grinder, fruit bodies are also crushed.
4. Everything is combined in one deep pan with some vegetable oil and stewed for 30 minutes.
5. Chopped garlic is added, along with salt and pepper.
6. After a few minutes, the stove turns off and the caviar unfolds. on sterilized banks.
7. It is closed by tight nylon covers, cools and is carried out in basement.

Canning saffron mushrooms with vegetables and rice

We offer a no less interesting recipe for canning mushrooms saffron milk cap for the winter at home. Traditional “tourist breakfast” in combination with mushrooms, vegetables and rice will perfectly prove itself as an independent dish.

• 1 kg of mushrooms;
• 2 kg tomato;
• 1 kg of onions, carrots and sweet peppers;
• 1 tbsp. rice;
• 400 ml of vegetable oil;
• Salt and pepper.

A step by step recipe for canned mushrooms looks in the following way:

1. Pour oil into the pan and spread the carrots, grated on grater.
2. After 10 minutes, immerse chopped onion and pepper.
3. After another 10 minutes, we send the boiled mushrooms to the pan, sliced ​​into slices.
4. Next, spread the chopped tomatoes and rice.
5. Stew all together until rice is cooked, then salt and pepper to taste.
6. We sterilize the jars with the workpiece for 15-20 minutes, after which roll up.
7. After cooling, we make conservation in the basement the room.