Canning mushrooms for the winter in jars: preparation and sterilization. How to preserve mushrooms at home.

How to preserve mushrooms for the winter.

Immediately after arriving home from the forest, you need to start sorting out the harvest, choosing hard, young and not susceptible to rotting specimens. Almost any variety of mushrooms is suitable for canning, but the most popular are boletus, porcini, volnushki, saffron milk caps, chanterelles and honey mushrooms.

Each type of mushroom is canned separately. Therefore, after sorting, you need to start sorting by type. Next, you need to remove the damaged areas, the lower part of the stem and thoroughly rinse the sorted mushrooms. For large specimens, you can cut off the legs and preserve them separately.

Remember that mushrooms quickly darken when exposed to air, so the preparation and cleaning process should take as little time as possible. To avoid darkening, make a weak solution of cold water, citric acid and table salt. All components are taken in arbitrary proportions.

Next, you need to place the mushrooms in a colander and repeatedly dip them into a container of cold water.After the drained water becomes clear, the contents of the colander are placed in pre-prepared jars, which are filled with pouring or brine, after which the sterilization process begins.

Sterilization of mushrooms when harvesting for the winter.

The sterilization time for jars ranges from 40 minutes or more, and depends on the specific type of mushroom and the method of their preparation. For a stronger taste and aroma, you can add pieces of vegetables to the jar.

After completing the preservation process, the preparations with mushrooms must be transferred to a cold place where the constant temperature fluctuates around 8-10 degrees. It is better to consume them no earlier than a month after preservation.

Canned mushrooms, especially those prepared in vinegar, can be stored for several years, but after opening the jar, in order to avoid spoilage under the influence of air and harmful microbes, they must be eaten within 24 hours.