Canned mushrooms
Description
Homemade preserves keep for a long time. In fact, store-bought mushrooms in jars cost significantly more than those prepared in your own kitchen, and their quality often doesn’t match the price. Personally, I find most commercially canned mushrooms very bland — when I take them out of the jar, I spritz them with lemon juice, salt and pepper them, dress them with oil, and only then serve them. With your own hands, you can make mushrooms exactly the way you like them! So take a look at this recipe for canned mushrooms — you won’t regret it ;)
Instructions
- 1
Step 1
Young button mushrooms with caps that have not yet opened are best for canning. They should be white, firm, and fresh — just like these.
- 2
Step 2
Rinse them thoroughly under running water several times and remove the membrane.
- 3
Step 3
Prepare the marinade: add salt, sugar, and spices to cold water, then add oil.
- 4
Step 4
As soon as it comes to a boil, add the mushrooms and simmer over low heat for half an hour. They’re done when the mushrooms sink to the bottom.
- 5
Step 5
Sterilize the jars using any available method.
- 6
Step 6
Place the mushrooms in them, add the vinegar, and pour in the boiling marinade. Seal the jars, turn them upside down, wrap them, and let stand for 24 hours.
- 7
Step 7
Now you know how to can mushrooms! ;)