MUSHROOMS IN A SOUR-SWEET FILLING
The process of preparing mushrooms in a sweet and sour fill is practically no different from sour fill.
However, in the process of preparing sweet and sour fillings for each liter of the above fill, you need to add about 80 grams Sahara.
In the absence of sterilization of mushrooms, vinegar is taken in proportion to water 1: 1.
Canned milk and thistles
Milk juice is contained inside the breasts and thistles. therefore improper handling of such mushrooms can cause poisoning. Therefore, they can only be used after thorough salting. Burning taste disappears after one and a half months of ripening canned salted mushrooms.
After salting, the thrills and breasts are laid out in a colander, damaged mushrooms are removed and then washed with cold water.
Then you need to prepare cans of 0.5 liters, to the bottom which are stacked in 3 grains of bitter and allspice, laurel leaf and, in fact, mushrooms. After adding the latter to the jar 2 tablespoons of 5% vinegar are poured.
Banks must be filled to a level one and a half centimeters lower neck level. If there is not enough fluid, you can add salt hot water (for every liter of water 20 grams of salt). After filling cans are covered with lids, placed in a pan with water, the temperature of which is 400C, brought to a boil, and on low heat sterilized about 60 minutes.
When sterilization is completed the jars must be immediately cork and refrigerate in a cold place.
