Canning Mushrooms for Winter
Description
Winter preserves at home. Canning mushrooms for winter at home is very easy. This method can be used to can various mushrooms, for example: porcini, birch boletes, aspen boletes, false chanterelles, slippery jacks, and others. The amount of marinade specified in the recipe is enough for 8 jars with a combined volume not exceeding 3 liters. Happy cooking! Store in a cool, dark place.
Instructions
- 1
Step 1
Clean the mushrooms and rinse them thoroughly.
- 2
Step 2
Transfer the mushrooms to a pot, cover with water, and bring to a boil. Cook for 30 minutes after the water comes to a boil; season with salt to taste.
- 3
Step 3
Drain the mushrooms in a colander to let the water drain off. Now arrange the mushrooms in sterilized jars, adding a few garlic cloves to each.
- 4
Step 4
Let's prepare the marinade. Pour water into a saucepan (1.5–2 liters). Add salt, sugar, peppercorns, and bay leaves. Bring the brine to a boil, remove from the heat, and add vinegar. The marinade is enough for 6–8 jars with a total volume of 3 liters.
- 5
Step 5
Pour the hot marinade over the mushrooms and cover the jars with lids. Place the jars in pots of boiling water and sterilize for 20 minutes.
- 6
Step 6
Remove the jars from the pot, seal tightly with the lids, and turn upside down until completely cooled.
- 7
Step 7
The jars are sealed. Store for winter.