CANNING OF MUSHROOMS
PREPARATION AND STERILIZATION OF MUSHROOMS
Not all mushrooms are suitable for canning, it is possible to do with whites, thrills, mushrooms, mushrooms, mushrooms, boletus, mushrooms, oils, chanterelles and boletus, and even then, only in those cases if they are young, dense and not overripe.
Mushroom preservation is carried out separately, relying on kinds. However, you can also mix them in various proportions, while adding vegetables.
Freshly picked mushrooms must be sorted by size, getting rid of wormy, flabby, overripe, spoiled and etc. After that, the remnants of the earth, sand, etc. are removed from the mushrooms.
After sorting the mushrooms, they need to trim their root roots, after which they get rid of damaged places, cutting them out. If the mushroom is too large, you can divide it into a hat and leg, but small mushrooms in most cases canned entirely. At the same time, for convenience, you can cut the legs of large mushrooms transverse plates.
It is important to remember that many mushrooms quickly darken after slicing exposure to air, therefore their fastest possible processing, and avoiding prolonged exposure to open in the air. You can also use a solution to preserve them. citric acid and table salt, but it’s important that it be cold.
After sorting and slicing, the mushrooms are placed in a colander, and washed, immersing them in a container of water. When the water drains, the mushrooms processed, stacked in cans, poured with brine, and cans after that they are sterilized. This type of conservation will help to achieve duration of storage of mushrooms.
The duration of sterilization is influenced by the size of the cans, and also the method that was used during the preparation of mushrooms, but this time should not be less than 40 minutes. With specific time intervals are available for each recipe for separately.
We preserve one of the proposed methods:
