Mushrooms: the most delicious recipes for canning

Mushrooms is one of the most delicious species of fungi, the main crop which falls at the beginning or middle of autumn. Having collected a large basket of mushrooms, they want not just to fry or cook something else, but to prepare for the winter. Today we will tell you about the best recipes canning of mushrooms.

Its name mushrooms mushrooms have received for that grow mainly on wood - like living and dead, including very often you can find them on the stumps and protruding from the ground roots of the trees. The mushroom like to collect mushrooms: they usually grow quite large groups, and very quickly you can gain a large basket.

Be careful: the mushrooms can be confused with false mushrooms, poison mushrooms. The main differences between poisonous mushrooms: in color they are much brighter edible, on the cap there are no scales, flesh is yellow (real experience it should be white). Edible mushrooms have on the leg ring-cuff.

Mushrooms are very tasty in any form, including in the form of blanks, which can then as a real delicacy to put on a festive table or serve food to the joy of home on weekdays.

Mushrooms are not only delicious, but also useful: they have a lot of vitamins (b, C, E, PP), trace elements such as calcium, potassium, phosphorus, zinc, copper, iron and others, are also natural sugar, ash, amino acids and fiber. Vitamin C in them as much as in blueberries, and calcium and phosphorus - the same as in the fish. Regular use of mushrooms have a positive effect on the blood, have anticancer, antimicrobial effect, normalizes the thyroid gland.

Recipes canning mushrooms

Canned mushrooms just easier same butter that need to be cleaned before harvesting. In respect of mushrooms are all of the same rules that relate to many other fungi:

• First, the mushrooms better soak in cold water, better - salted and with the addition of citric acid (all garbage and worms will come out due to the salt, and mushrooms will not darken due to the presence in water citric acid);
• The caps of the mushrooms better to separate from the legs, and to preserve them separately from the legs, it turns out delicious mushroom spawn), cut into hats arbitrarily depending on their size;
• To the mushrooms did not cause indigestion, be sure to steam them up until they begin to settle to the bottom of the pan (from 30 min to an hour). The foam during cooking should be removed, and it is better to first drain the water after 10 min after boiling together with it will go all the harmful substances that may be present in mushrooms;
• Better not throw cans of mushrooms metal lids because of the risk of botulism, a sufficiently boiled nylon covers.

Recipe for marinated mushrooms "Easily"

You will need: mushrooms, marinade - 1 Cup of water, 30 ml of vinegar 9%, 3 cloves and peppercorns, 1,5 tbsp salt stone.

How to make marinated mushrooms simple. Mushrooms how to flush, pour a glass of boiling water, bring to boil, boil for 20 minutes over low heat or more time - until they begin to settle to the bottom of the pan, put in sterilized jars, cover with boiled lid. Remaining after cooking, strain the broth, add salt, add if desired, the same amount of sugar, put pepper and cloves, and bring to a boil, pour the vinegar, boiling marinade to pour over the mushrooms so that it is slightly poured through the neck, cork lid.

The recipe of preparation of honey for the winter

You will need: mushrooms, 1l marinade - 8 peas sweet peppers, 2 cloves of garlic and Laurel leaf, 2 tablespoons of vinegar and salt, 1 tbsp. of sugar.

How to prepare mushrooms for the winter. Sort out the mushrooms and soak for a few minutes in cold salted and acidulated with citric acid water, then Pat dry, put in a colander, place in a large pot, pour cold water, bring to boil and 10 min boil. Drain the water again to bring mushrooms to a boil and cook until until they begin to settle to the bottom, remove from the stove. In a clean empty pan pour 1 liter of water, add all ingredients (except vinegar) for the marinade (garlic cut into slices), bring to boil, 10 min boil, add the vinegar, remove from the stove. Fungi decompose into sterilized dry banks on hangers, to pour the bottle marinade, cover with boiled lids, cool at room temperature and remove the mushrooms for storage in a cool place.

Recipe - marinated mushrooms "Fragrant"

You will need: 5 kg of mushrooms, 10 peas allspice, 5 leaves of currant, cherry and Laurel leaves, 2 umbrella dill and Cup vegetable oil, 1 tbsp vinegar, garlic to taste.

How to marinate fragrant mushrooms. Mushrooms as it should be washed under running water, put in a large pot, add cold water, salt to taste, after boiling, cook for 20 minutes Two cups left over after cooking the mushrooms to the broth aside, the rest is not required. Pour the cooked mushrooms left broth, add oil, chopped garlic, peppercorn, all the leaves, dill, stir, bring to boil, boil all together for 20 minutes, pour vinegar at the end of cooking. Put the mushrooms into sterilized jars 0.5 l, boil jars for 20 minutes in a large bowl with water, which should reach to the shoulders of jars and close boiled lids.

Recipe marinating mushrooms with cinnamon

You will need: 2 kg of mushrooms, 1 liter of water, 6 black peppercorns, 4 cloves, 3 cinnamon sticks and Bay leaves, 2 tbsp sugar, 4 tsp. salt, 3 tsp. of vinegar.

How to preserve mushrooms for the winter. In a pan pour water and bring it to a boil, add salt and sugar, put all spices, 3 min boil, add the vinegar, stir again and bring to boil and remove the pan from the heat. Prepared - as it should be washed mushrooms drain in a colander, Pat dry, cover with cold water, bring to the boil, drain the broth again cover with cold water, add salt to taste, bring to boil and cook for about 15-20 minutes, removing the foam, before settling mushrooms on the bottom. Merge with mushroom broth, slightly cooled mushrooms to put in sterilized jars, filling them 2/3, pour prepared at the beginning of the marinade, close the jars with lids, allow to cool in the room and stored in a cool place.

Useful tricks

• From the liquid left after cooking the mushrooms, you can make mushroom stock cubes: just pour it into molds for ice and ice;
• On average, 1 kg of fresh mushrooms, occupying a volume of approximately 3 cans, get 1 l Bank marinated mushrooms;
• It is best not to drain the broth of mushrooms, and it is to make the marinade (but only if it is the second if the first water after boiling in 10 min you have merged);
• To prepare the mushroom spawn of the legs of the mushrooms is simple: slice them, fry, add salt and pepper, place in a sterile jar and cork boiled lid;
• To avoid unpleasant surprises, banks with mushrooms better additionally be sterilized;
• So mushrooms are not floated cloves, peppercorns and other spices, marinade, you can filter through cheesecloth before to add to the mushrooms.