How to make lightly salted mushrooms for the winter - a simple recipe for preparing mushrooms in lightly salted brine.

How to make lightly salted mushrooms for the winter.

Mushrooms are washed in water, cleaned of dirt, leaves and needles. Then, boil in salted water and slightly acidify with citric acid. The brine should contain 10 g of salt in 1 liter of water.

We put the boiled mushrooms on a sieve and distribute them among the prepared jars, and boil the brine again and top up the jars with the boil again.

Since we add little salt and acid, this does not completely destroy microorganisms. Therefore, sterilization needs to be done twice. For the first time, produce at 90°C, i.e., at a slight boil for 80-100 minutes. Boiling time depends on the size of the jars. The jars should be filled to 1.5 cm below the neck. When the first sterilization is completed, the jars are sealed and placed in a cold room.

After 2 days, the mushrooms are sterilized a second time: temperature - 90°C, processing time - 60-90 minutes. This double sterilization eliminates all remaining bacteria.

These canned mushrooms are lightly salted and can be used as fresh.

All canned mushrooms, especially those sterilized in brine, must be quickly cooked and eaten after opening the jar, as they may spoil.Before cooking, be sure to boil them in salted water for 10-15 minutes to avoid botulism. Chilled boiled mushrooms do not lose their taste.

This is an excellent hot appetizer or gravy. They can be used for many culinary recipes. With them you can prepare delicious soup, stewed potatoes, sauce, pies and many other dishes.

If you want to know more about lightly salted mushrooms, watch the video.