STEWED MUSHROOMS
For stewing, you need to choose fresh and apparently healthy mushrooms, which must be peeled, washed, and if they are too big, cut. After that, salt is added to the mushrooms, a pinch of caraway seeds, onions and red pepper. Then they are stewed until softness, stacked in jars. In case of using half-liter containers must be sterilized for two hours, if but the volume of the can is less – 75 minutes. Immediately after sterilizing the can are corked, and placed for storage in a cold room.
Such canned foods do not need cooking after discoveries – they need only to be warmed up and filled with an egg.
During the stewing of mushrooms, 1-2 tablespoons can be added to each liter vegetable oil, and an egg is added at the end of cooking. In such If there is a need for re-sterilization through several days. Moreover, it lasts three times less.
The need to sterilize stewed mushrooms is no longer necessary. if they will be kept in the bank for a period not a long period of time.
