Canned mushrooms as natural - how to preserve mushrooms for the winter without vinegar.
Preparing canned mushrooms for the winter without vinegar at home can be done by the most inexperienced beginners who have no canning experience at all. The described recipe is easy to prepare and has a chance to be included in your home collection of favorite recipes.
Ingredients for canning:
fresh mushrooms;
water – 1 l;
salt – 20 g (2 tsp);
citric acid – 5 g (1 tsp).
How to preserve mushrooms for the winter like natural ones - without vinegar.
Sort through any type of mushrooms, peel them, and wash them thoroughly to remove sand. Pour water into the prepared pan, let it boil, add salt and a pinch of citric acid, add the processed mushrooms and cook until reduced in volume. Be sure to remove the foam that forms with a slotted spoon. As soon as the mushrooms “sink”, turn off the gas.
Prepare and sterilize jars and lids. Place the boiled mushrooms in a clean jar and pour in the water in which they were boiled, strained through cheesecloth.
Cover the filled jars with treated lids and place in a container with warm water, the temperature of which is not higher than 50 ° C. Sterilize at medium heat intensity for 90 minutes. Then, seal the jars tightly with lids and let them cool upside down during the day.
It is better to store mushrooms canned without vinegar in a fairly cool and dark place, avoiding direct sunlight.
Such natural mushroom preparations are stored well all winter.You can easily and simply use them in winter to prepare soup, sauce, julienne and many many other delicious dishes.
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