Preservation butter: home recipes

When the topic comes to the edible representatives of “mushroom kingdom, then here you can immediately note the fruiting bodies with brown hat and oily film. Of course, we are talking about oils, who like to grow whole families in coniferous forests. Therefore after good heavy rains you can pick up several baskets with these beautiful mushrooms.

However, they love butter not only for their high productivity. They also prefer versatility and taste. They perfectly succumb to any processing process: frying, stewing, pickling, drying, pickling and even freezing.

Canned butter – an appetizer, without which no one feast of the lover of “silent hunting”. After all, what could be better how to get a beautiful mushroom from a can and enjoy it? To learn how to preserve oil at home, you need To get started, read a few general rules.

How much do you need to cook oil for preservation for the winter?

Like all other processes, preservation of oils for the winter includes yourself preparatory phase – cleaning and boiling. Important to get started for processing in the first 10-12 hours after collection, since the shelf life of these mushrooms are small.

The oil should be cleaned dry, previously laid out on newspaper or baking sheet to dry slightly. In this case, remove the peel from the hats and remove adhering debris will be much easier. Not in do not soak fruit bodies in water, otherwise they become saturated with liquid and become very slippery, which will turn The cleaning process is a real test.

Peeled mushrooms must be poured with cold water and put on Fire. How to determine how much to cook oil for preservation? Everything is very simple here: you need to bring them to a boil and cook 20-25 minutes, pouring 1-2 tbsp. l table salt and 3-4 tbsp. l canteen vinegar. Remove the mushrooms from the bowl and rinse with cold water. Front pickling large specimens is better cut into several parts, and leave their young “brothers” intact.

So, the preparatory phase is over and now you can familiarize yourself with simple but tasty recipes for canned butter in the winter.

Preservation of mushrooms oiled for the winter: a simple recipe

Traditionally, preserving mushroom oil implies the use of marinade. We invite you to familiarize yourself with the most a simple recipe for this workpiece.

• Butter (boiled) – 5 kg;
• Water – 1 L;
• Salt and sugar – 3 tbsp each. l .;
• Black pepper peas – 13-15 pcs.;
• Cloves – 2 pcs.;
• Bay leaf – 8 pcs.;
• Cloves of garlic – 3-4 pcs.;
• Dry dill umbrellas – 4 pcs.;
• Vinegar.

Important: canned butter mushrooms also require mandatory sterilization of cans!

Put water on fire and bring to a boil.

Combine all ingredients (except vinegar) and boil the marinade 10 min

Meanwhile, boiled mushrooms should be decomposed into prepared cans.

Remove the marinade from the stove and distribute the butter over it, give cool slightly.

In each jar pour 1 tbsp. l vinegar and close nylon lids.

Canned for winter oily fish feel good in cool place – basement or refrigerator.

The recipe for canned mushrooms is oiled on winter

This recipe for cooking canned winter butter can also be considered one of the simplest. Minimum a selection of products will provide your guests with delicious appetizer.

• Butter mushrooms – 1 kg;
• Purified water – 1 l;
• Onion – 1 medium head;
• Carrots – 1 pc.;
• Sugar, salt – 1 tsp;
• Bay leaf – 5-7 pcs.;
• Clove – 1-2 branches;
• Black pepper (peas) – 10-12 pcs.;
• Citric acid – at the tip of a knife;
• Vinegar 9% – 3 tbsp. l

How to preserve oily mushrooms with this simple the recipe?

If the oil is not boiled, then you need to do it in a way, above.

Preparing the marinade: put the container with water on a strong fire and bring to a boil.

Meanwhile, cut the carrots with onions into strips and spread in the pan.

When the marinade with vegetables boils for 5 minutes, add the rest ingredients on the list, including butter. Mix everything thoroughly and after a few minutes turn off the fire.

The contents of the pan are laid out on sterilized jars, roll up, wrap in a blanket and leave to cool for 10-12 hours

How to preserve oily mushrooms: a spicy recipe

The following recipe for canned mushrooms, butter will add spicy a variety of dishes on your table. This blank also can be safely used as one of the main components for salads with chicken and vegetables.

• Boiled butterfish – 2 kg;
• Purified water – 0.4 l;
• Wine vinegar – 0.4 l;
• Onions – 1 medium head;
• Salt – 4 tsp;
• Black pepper – 13-17 peas;
• Lemon zest – 3-4 tsp;
• Ginger root (grated) – 3 tsp. with horseback;
• Sugar – 2 tsp.

Despite these seemingly complex ingredients, cooking canned oils according to the recipe below, no difficulty.

Put water mixed with vinegar on the stove and bring to boiling.

Chop the onion finely and then put in the liquid along with oils and other ingredients. Mix well reduce heat to minimum intensity and boil for 15 minutes.

After marinade with mushrooms, evenly distribute in jars and close with metal covers.

How to quickly preserve oily mushrooms at home conditions

An economical option showing how to quickly preserve mushrooms oily at home. They will look great on your table any day: festive and daily.

• Butter mushrooms (boiled) – 3 kg;
• Large carrots – 4 pcs.;
• Onion – 0.8 kg;
• Heads of garlic – 2 pcs.;
• Vinegar 9% – 200 ml;
• Vegetable oil – 300 ml;
• Hot pepper (chili) – 3 pcs.;
• Seasoning for vegetables in Korean – 2 packs;
• Sugar – 250 g;
• Salt – 125 g.

The first thing you need to do is peeling and slicing vegetables. Bow grind in half rings, grate the carrots on a Korean grater, pass the garlic through a crush and chop hot pepper as much as possible smaller.

Pour 30 ml of vegetable oil into the pan and fry the onions until blush.

Combine all the ingredients in one deep bowl, thoroughly mix and let it brew for 20-30 minutes.

In the meantime, sterilize cans and lids.

Arrange the finished mass in jars, cover with lids on top, and already with spicy contents boil in water over low heat 25 min

After the workpiece has cooled completely, it is necessary Move to the basement or refrigerate.

Easy recipe for preserving oil for the winter

Original and at the same time easy prescription for oil for the winter in oil or fat. It turns out almost finished second dish for the preparation of which you do not need vinegar acids.

• Boiled butter;
• Salt;
• Ground black pepper;
• Vegetable oil.

Instead of regular sunflower oil, you can use butter or olive. A great alternative would also be animal fat, namely melted interior fat.

So, put the boiled mushrooms in a deep pan and pour oil so that the fruit bodies literally floated in it. Cover and fry until cooked for about half an hour.

10 minutes before the end of the process, open the lid and give evaporate unnecessary liquid.

At the end, season the mass with salt and pepper to taste, remove from the stove.

Separately, put mushrooms in sterilized jars, and then evenly distribute the marinade from the pan between them.

A layer of oil should be about 1 cm, otherwise it will be necessary to boil some more in order to add to desired mark.

Allow to cool and close tightly with nylon caps.

This recipe for preservation of mushrooms, oily, is also considered very practical. This convenient billet can immediately be fried with potatoes or serve with any other side dish.

Mushroom preservation oily at home with mustard

Having finished the preparatory phase (cleaning and boiling), you can Feel free to proceed with the preservation of oily mushrooms at home. We suggest using a pickling recipe with the addition of mustard. You and yours will definitely like this blank household members.

• Prepared butter – 4-5 kg;
• Dry dill inflorescences – 8 pcs.;
• Black pepper peas – 13-16 pcs.;
• Allspice Peas – 5-8 pcs.;
• Bay leaf – 10 pcs.;
• Carnation – 3 branches;
• Mustard seeds – 1 tsp. without a hill;
• Sugar – 2 tsp;
• Salt – 4 tsp.
• Vinegar 9% – 100 ml;
• Water.

We spread the butter in a pan and cover them completely with water. We wait for boiling, but do not forget to periodically remove the resulting foam.

Boil the mass for 30 minutes and add all the spices indicated in list of ingredients. If necessary, salt and sugar can put more.

After all the components have already been connected, boil another 15 min

We roll pickled mushrooms in jars while still hot, wrap blanket and leave for 12-14 hours

This recipe for canned butter is a success with residents of apartment buildings, since such a blank can calmly put in the pantry for storage.

Prescription Canned Butter with Honey

A wonderful appetizer with sweet honey notes, its piquancy will amaze every lover of mushroom blanks. In addition, the lack of complexity makes the recipe in demand among novice housewives.

• Purified water;
• Boiled butterfish – 1.5 kg;
• Honey (any) – 1 tsp. with a slide;
• 9% vinegar – 130 ml;
• Salt – 2 tsp;
• Black pepper – 8-10 peas;
• Lavrushka – 3-4 leaves;
• Carnation – 1 sprig.

Put the butter in an enameled bowl and cover with water for 1 cm above the level of fruiting bodies. Put the container on medium heat and boil a little – about 10 minutes.

Then add to the mushrooms all the other products from the list and stir until the honey and salt are completely dissolved. Continue cooking butter in the marinade for about 40-45 minutes, after reducing the fire to minimum.

In the meantime, it’s worth preparing glass jars along with lids, sterilizing them for 5-7 minutes.

Put preservation in banks, roll up, turn over the lids down and wrap with a blanket, leaving in this position until full cooling down.

Thanks to this recipe you will get very tasty preservation of oil at home. Be sure to try and see for yourself!

Preserved pickled oil for winter recipe

A win-win recipe for pickled butter, canned winter will be one of the main for your family. The fact is that you can take the first sample from this workpiece the next day. Everything is simple – we pickle today, and tomorrow we’re ready mushrooms flaunt on your table in front of guests.

• Boiled mushrooms (butter) – 4 kg;
• Water – 0.8 L;
• Sugar, salt – 5 tsp;
• Clove – 1 pc.;
• Bay leaf – 5 pcs.;
• Vinegar – 3 tsp.

How to preserve oil for the winter according to the above product list? There is no need to invent anything, because everything made very easy and simple.

So, put the dishes with water on the fire and wait boiling.

When you saw that this process is in full swing, then time to drop all the ingredients except mushrooms. Carefully mix and let the marinade cook for about 7 minutes.

Meanwhile, quickly spread the butter over the jars and pour hot pickle.

Close tightly the jars, turn upside down and leave “relax”.

The next day, take a ready-made snack that you can serve with fresh herbs and chopped half rings onions.

Marinated butter with cinnamon

A delicious recipe for preserving mushrooms oily for the winter will make original flavor variety on the festive table. This the component creates a richer flavor than traditional pickling.

• Butter – 2.5 kg;
• Cinnamon – at the tip of a tsp;
• Sugar – 3 tbsp. l .;
• Salt – 2 tbsp. l .;
• Allspice (peas) – 7 pcs.;
• Apple cider vinegar – 1 incomplete glass;
• Bay leaf – 3 pcs.;
• Water (boiling water) – 1 l.

In boiling water, combine sugar, salt, pepper, bay leaf and cinnamon.

Boil the marinade for 5-7 minutes and strain with a colander.

The filtered brine again put on fire, pour vinegar and boil for 2-3 minutes.

Jars with spread mushrooms fill with marinade, tight tighten with iron or plastic caps and allow to cool.

Store the workpiece in a cool place – basement or the fridge.

Prescription recipe butter with vegetables in tomato sauce

Forest mushroom blanks can be made in a wide variety ways. We suggest you familiarize yourself with the unusual, but insanely tasty prescription preserves butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, but you can make yourself based on tomato paste, fresh tomato and various spices.

To learn how to preserve oil according to the proposed prescription, you must first prepare all the ingredients.

• Shelled butterflies – 1.5 kg;
• Zucchini – 1 kg;
• Bulgarian pepper – 0.6 kg;
• Carrots – 0.5 kg;
• Onion – 0.5 kg;
• Tomato sauce (you can tomato paste) – 300 g;
• Vegetable oil;
• Salt, sugar, spices – to taste

I must say that forest mushrooms are very successfully combined with vegetables, especially if you pre-fry them.

Cut the peeled butter into large pieces, add water and boil for 20-25 minutes with the addition of salt.

Meanwhile, peel, wash, and chop all the vegetables. Zucchini need to chop into 1×1 cm cubes, chop the carrots as well cubes, but a little smaller. And onions and peppers need to be cut thin half rings.

Fry in turn all vegetables in a pan with vegetable oil until half ready.

The last to lightly fry the oil and pour into a common pan along with the rest of the vegetables.

Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer over low heat for 10-15 minutes.

Put the mass in banks and sterilize for 1 h 30 min

Close the cans with nylon caps and leave for 2 days, after then re-sterilize for 35-45 minutes. it it is very important, since in this case preservation is oiled with vegetables will remain until the next mushroom season.

Before serving the appetizer, it is advised to warm it up and sprinkle with fresh herbs.

As you can see, preserving the oil is not only simple, but also nice, because the workpiece is amazing in taste. Mushrooms will certainly be successful during a big feast or quiet family dinner. I must say with the above recipes any housewife will cope with preservation excellently.