How to prepare mushrooms for winter at home conditions

The right harvest for winter provides a family valuable protein product with high nutritional value. There are various ways to harvest mushrooms for the winter and large some of them are described in detail on this page. Before as to prepare mushrooms at home, you need to deal in detail with existing technology and in no case violate it. it fraught with unpleasant consequences for health and well-being. Therefore, carefully study the question of how to harvest mushrooms Breasts for the winter and follow all the tips in this article.

Harvesting mushrooms of mushrooms for the winter begins with the correct collection feedstock in the forest. Do this exclusively dry cool weather. So you can get clean and dry raw materials. Next, look at the preparation of mushrooms for the winter in recipes with photos, where All technological aspects of processing raw materials are shown. Select suitable way and proceed.

Recipes for harvesting white and black mushrooms for the winter in banks

There are three ways to harvest mushrooms for the winter in banks: cold, dry and hot. Villagers often use cold and dry ways, the townspeople are hot.

Cold stocking of black mushrooms for the winter in jars is fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation. Gruzdy cold-salted, reach readiness not earlier than in one and a half to two months, but they are tastier and better stored than Lots of hot pickle. Recipes harvesting white mushrooms for the winter in mandatory include heat treatment of raw materials with subsequent sterilization. Therefore, they are stored much longer.

Harvesting winter mushrooms hot way differs in that that mushrooms are ready for use in a few days, but they soft and do not withstand long-term storage. In cities where there is no conditions for cold salting, this method is preferable.

Watch the winter harvest on the video where The cooking process is illustrated.

Cold harvesting recipes for the winter

All recipes for harvesting winter cold recommend initially selecting strong, non-wormy and immature mushrooms, cut whole or partially roots, rinse with cold water. Pour all the mushrooms with cold water and put for a day in cold room, then drain the water, rinse the mushrooms clean water and put in a tub in layers, pouring each layer with salt. IN salt you can add a little allspice, bay leaf and dill. Close the tub filled with mushrooms with a wooden circle, put a small load upstairs. Mushrooms are edible no earlier than after 40-45 days from the moment of salting.

Hot winter recipes

hot mushrooms according to recipes for winter you need to sort, selecting strong, non-wormy and unripe;

completely or partially remove the roots;

large hats cut in half;

rinse thoroughly and repeatedly with cold water;

pour water into the pan (per 1 kg of mushrooms 100 g of water), add salt, bring to a boil, lower the mushrooms: when liquid boil again, carefully remove the foam, reduce the heat and add bay leaf, pepper, cloves;

from time to time mushrooms carefully, trying not to mash, mix, since during cooking they can stick to the bottom;

cooking large mushrooms or mushrooms, cut into large pieces, lasts up to 30 minutes;

small mushrooms are ready in 15-20 minutes;

usually cooked mushrooms sink to the bottom of the dishes;

after cooling, put the mushrooms in glass jars or wooden tubs;

banks close with glass paper and tie. Kadki close light weight mugs;

Store in a cool place. Use after 30-40 days;

For 1 kg of mushrooms:

• 40-50 g of salt
• 1-2 bay leaves
• 3 pcs. peppercorns and cloves.

Recipes for harvesting dry breasts for the winter hot way

Harvesting dry breasts for the winter in a hot way – this is the most reliable and easy method of stocking mushrooms for future use. When drying tastes of mushrooms improve. When drying the milk retain their valuable nutritional qualities. All recipes harvesting dry breasts for the winter is advised to select only healthy ones, strong, without wormholes specimens. Mushrooms are cleared of garbage or wipe with a damp cloth, but do not wash. The leg should not be longer than 2-3 cm. Cropped legs are also dried, while thin cut lengthwise, and thick – across into circles of 2-3 cm.

Drying conditions affect the taste of mushrooms. They can air dry in special ovens, dryers, ovens, electric ovens, in the sun, in a Russian stove. Mushrooms first wilted at a temperature of 40-50 ° C for 3 to 4 hours, and then dried at a temperature of 60-70 ° C.

For air drying, mushrooms are cut into slices, which are then string on thick threads or twine and hang on a draft under a canopy so that the ligaments do not touch each other. Slices can be laid out on a clean cloth and exposed to the sun. For drying in electric and gas stoves use baking sheets or iron sheets on which mushrooms are laid in one layer with hats up. You can string the hats on steel rods and lay them across the pan so that they do not touch each other. Door Ovens to prevent steaming should be ajar. The air temperature for drying is maintained at a level of 45-50 ° C. When water flows out of the mushrooms, the temperature is raised to 70 ° C. Per Mushrooms dry for 8-12 hours.

How to prepare dry mushrooms for the winter

It is better to dry the mushrooms in a Russian oven. Before as to prepare dry mushrooms for the winter, they are laid out on baking sheets or nets with the caps up and put in the oven 2-3 hours after flooding. Pipe and shutter are left open to allow circulation. air. Quickly dried mushrooms strung on metal knitting needles and mounted on special devices. Applies and combined drying, when mushrooms are first dried in an oven or oven, and then dried in the sun. (in this case they are especially retain aroma) or, on the contrary, first they are dried in the sun, and then Dried in the oven or oven.

However, with this method, the aroma is lost. Properly dried mushrooms bend slightly, break, but do not crumble. Store mushrooms in sealed glassware or cloth bags. Mushrooms in dried form can be stored for years. But over time they lose their taste qualities. Dry mushrooms are high hygroscopic, quickly absorb moisture, as well as various extraneous odors. They must not be stored with others. products.

How to prepare mushrooms for the winter: recipes with video

We also offer other recipes for how to prepare mushrooms for hot winter at home. In hot mode pickled and washed breasts must be blanched first, then fold it onto a sieve to make glass water, and then put it in dishes prepared for salting, add spices and pour with salt. Before you properly prepare the mushrooms for the winter, you need to choose the right method and follow exactly technology.

For 10 kg of mushrooms:

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• blackcurrant leaf
• Bay leaf
• allspice
• cloves, etc.

See how to prepare the winter mushrooms in the video, where The whole process is shown.

Put soaked mugs to the brim in prepared dishes (enameled pan, barrel) legs up, pour salt from calculation of 3-4% by weight of mushrooms

per 10 kg

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• blackcurrant leaf
• Bay leaf
• allspice
• cloves, etc.

Put on the bottom of the barrel, on top, and also shift the mushrooms in the middle. On top you need to put a wooden circle and cargo. As sedimentation of mushrooms in a barrel, you can put a new portion of them, pouring them salt, and so on until the container is full. After that, you need a breast take out in a cold place. With this salting, the breasts are ready for use after 30-40 days.

Harvested pickles for the winter

Winter pickled pickles are based on preservative effect of acetic acid, which suppresses development of putrefactive microorganisms. For pickling used weak solution of acetic acid, so pickled foods well preserved only at low temperatures or pasteurized in hermetic packaging. All the mushrooms that used for pickling, must be fresh, strong, immature and non-wormy. You need to pickle them daily collection.

Small mushrooms can be boiled whole, cutting only the bottom spine. Hats and roots of white mushrooms marinate separately. Rinse the breasts thoroughly and repeatedly with cold water, and then put on a sieve to glass the water. Pour into the dishes (better total enameled) water, vinegar, add salt, sugar, put on fire and bring to a boil. Dip mushrooms in boiling liquid, remove the foam and after 10 minutes add spices.

Cooking mushrooms continues after boiling for approximately 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually cooked mushrooms sink to the bottom, and the liquid becomes more transparent. After After cooking, cool the mushrooms and put them in the well-washed glass jars, cover them with glass paper, tie and Store in a cool place.

For 1 kg of loaves:

• 100 g of water
• 100-125 g of vinegar
• 1.5 tbsp. tablespoons of salt
• 5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peppercorns
• 2 pcs. carnations.

The amount of marinade in the breast should be 18-20% total volume. For this, 1 kg of fresh breasts is taken 1 a glass of marinade.

Pickled mushrooms for the winter

To pickle the milk, you need to sort out, sort by type and size, cut off the legs, remove the skin from the oil, rinse thoroughly, changing the water several times. Enameled pour out fresh mushrooms, add water, salt, lemon or tartaric acid, spices. Boil mushrooms, periodically removing foam until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, having previously mixed it with mushroom broth. Hot mushrooms with broth pour into prepared sterilized jars, close with lids and sterilized in boiling water: half-liter cans – 25 minutes, liter – 30 minutes. After sterilization is completed, the jars quickly roll up and cool.

For 10 kg of fresh breasts:

• 1,5 l of water
• 400 g of salt
• 3 g of citric or tartaric acid
• Bay leaf
• cinnamon
• clove
• allspice and other spices
• 100 ml of food vinegar essence.

How to prepare black mushrooms in jars for the winter

Before you prepare the mushrooms in jars for the winter, boiled put the chilled mushrooms in prepared jars so that their the level did not exceed the shoulders of the can. Pour chilled mushrooms marinade, pour a layer of vegetable oil over the marinade about 0.8 – 1 cm, cover the jars with parchment paper, tie and Keep refrigerated.

Before you prepare black mushrooms for the winter, you need boil the marinade, for which 1 liter of water:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass 6% vinegar (in this case, take 1 cup less water)
• 2 tbsp. tablespoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas of allspice
• 3 buds of cloves
• 3 pieces of cinnamon.

Harvesting black cargo for the winter

Harvesting of black mushrooms for the winter begins with what we prepare the ingredients:

• 1 kg boiled breasts
• 4–5 g of citric acid
• 20–40 ml of 9% vinegar
• 2-3 bay leaves
• 0.5 g of cinnamon
• 7-8 grains of allspice black pepper
• clove of garlic.

Wash black breasts in running water, and then 3-5 minutes blanch in boiling salted water (25 g of salt per 1 liter of water), constantly removing foam. Place blanched chestnuts in the hob. pan, add 100 ml of water for each kilogram of mushrooms, spices and 2 tbsp. tablespoons of 9% vinegar.  Simmer until low as long as the breasts do not settle to the bottom. Boiled mushrooms with liquid pack in jars, adding citric acid.  With insufficient the amount of liquid pour boiled water into jars, cover lids and sterilize in a boiling water bath (0.5 L – 35 min, 1 l – 45 min, 3 l – 1.5 h)

Recipes of black mushrooms for the winter

There are hundreds of recipes for black mushrooms for the winter, but take the most worthy and interesting. Here for this you will need to take the following ingredients:

• 1 kg
• 2 cups of water
• 2-3 teaspoons of salt
• cloves of garlic

Young, the same size mushrooms peel, wash and boil 5-10 minutes Then cool them in cold water, squeeze slightly, give Drain and put into jars or bottles. Pour boiled salty water so that it completely covers the mushrooms. Banks close put in water and boil for 1 h at a temperature of 100 ° C ..

Mushrooms in a sour fill.

Per liter jar:

• 1 kg of prepared milk
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 peas of allspice
• 3-4 peppercorns black pepper
• 1 small onion
• 1-2 pieces of horseradish root
• 0.3 tsp caraway seeds (optional)

To fill:

• 1.5 cups of water
• 0.5 cups of 6% red grape vinegar 1 teaspoon coarse salt

To sort, rinse, rinse, remove garbage damaged places. Large breasts cut into pieces. Then put the mushrooms in a pan and cook in salted and acidified water. Remove the foam that forms during cooking with skimmers. Cooking can be considered finished as soon as mushrooms sink to the bottom. Put spices on the bottom of prepared cans then put the prepared mushrooms in a jar. For cooking pouring a measured amount of water and salt is heated to 80 ° C, add vinegar and, carefully mixing the solution, pour it to the top jars of mushrooms. Banks are filled 1.5 cm below the neck, after which is sterilized by boiling over low heat for 40 minutes and then roll up.

Mushrooms in their own juice.

Ingredients:

• 1 kg
• 20 g (1 tablespoon) of salt.

Small mushrooms are left intact, larger ones are cut, but not shred.

In large mushrooms, the hat can be cut into cubes, and the leg – thin circles. Peeled, washed and chopped mushrooms are placed in cooking utensils, the bottom of which is moistened with water, add salt and mushrooms are warmed up until juice stands out from them, and the mushrooms will not become soft. To make the mushrooms tastier, they are boiled with a weak boiling (90–95 ° C) 10–20 minutes. After cooking, the mushrooms are placed in hot clean cans and pour the same boiling mushroom juice to mushrooms were completely covered with liquid. Banks immediately hermetically close and cool quickly. If cans during storage damaged (lids opened, bubbles appeared), you need to repeat sterilization. To do this, loosely closed lids are placed in hot water (the same temperature as the cans) and boil at temperature + 100 ° C – half-liter cans 1 hour, liter or larger – 1.5 hours, three-liter – 2 hours. After 2-3 days banks are boiled again for 30 minutes.

How else can you procure mushrooms for the future

There are tons of recipes. We suggest learning how to prepare milk for future use according to recipes that have no analogues in relatives and neighbors. You can also experiment and create own layouts and methods of processing raw materials.

Roasted Mushrooms.

Ingredients:

• 1 kg of mushrooms (3 l)
• 330 g butter
• 20 g (3 teaspoons) of salt.

Fresh mushrooms are cleaned, quickly washed with cold water, given water drain and slice. In a cookware for cooking, heat oil, put mushrooms, add salt, cover and cook mushrooms with a weak boil for 45-50 minutes. Then fry without a lid until it evaporates juice that is released, and the oil does not become transparent. Hot mushrooms shifted to small (for single use) sterilized jars. Top with melted butter, which should cover the mushrooms with a layer above at least 1 cm. Cans immediately hermetically sealed and cooled. Under the influence of light, fats are split, so use dark ones whenever possible cans and store mushrooms in a dark, dry and cool place. Sure instead of butter, you can use melted pork lard, vegetable fat, vegetable oil, etc., but butter oil gives the mushrooms a special taste.

Salted boiled black mushrooms.

Peel the mushrooms, rinse, boil in lightly salted water for 20-30 minutes, drain the broth. Rinse mushrooms in cold water, recline in a colander, drain water. Then lay in the dishes, add salt and cover with a wooden circle with oppression. As seasonings you can use garlic, onions, horseradish, tarragon or dill. Mushrooms salted in this way can be eaten in 6-8 days.

Ingredients:

• 1 kg of boiled black loaves
• 2 tbsp. tablespoons of salt.

In salted black buns, hats turn purple or cherry reddish color. Serve on a small plate. hats cut into large parts, watered with sunflower or linseed oil.

Mushrooms sprinkled with salt.

• 10 kg peeled hard mushrooms
• 150-200 g of salt

Cut the peeled mushrooms into thin plates, arrange into wire rack and leave to dry slightly. Then mix them with salt so that they are well salted (in poorly salted places dangerous bacteria that cause severe poisoning), but did not break. Mushrooms fill dry, clean cans so that there are no air bubbles between them, fall asleep a thin layer of salt. Banks are covered with lids or parchment, which should be wet on top.