Stewed canned mushrooms are a good way to prepare mushrooms for the winter.

How to preserve stewed mushrooms.

When preparing mushrooms for the winter in this way, you need to ensure that they are strong and without rot or wormholes.

Selected healthy mushrooms must be washed in several waters or under running water, placing them in a colander. Small mushrooms are left whole, but large ones need to be cut into pieces.

Onions are cut into half rings, mixed with prepared mushrooms and put everything in a container for stewing. Season the mushrooms with salt, pepper with ground red and black pepper, add cumin and mix everything again.

Season everything with 2 tablespoons of vegetable oil, if there are so many mushrooms that they fit in a liter jar. If you have more mushrooms, then also increase the amount of oil.

Next, put the mushrooms seasoned with spices and salt on the fire and simmer until tender for no longer than half an hour, so that the mushrooms do not lose their flavor.

Fill glass jars with hot mushrooms, leaving 1.5 cm below the neck. Cover the jars with lids and place them in a container with hot water.When the water in the container boils, set 2 hours to sterilize half-liter jars and 1.25 hours to sterilize smaller jars.

Next, the jars are tightly rolled up with lids, turned over and allowed to cool.

Mushrooms prepared in this way must be stored in a cool place. If you don't have enough jars, you can place them in the refrigerator.

If you plan to use such mushrooms in the near future, then you can not sterilize them, but put them in jars while hot, completely fill them with oil and, covering them with a plastic lid, let them cool. Cold stewed mushrooms - put in the refrigerator. Use for food no later than after 1-1.5 weeks.