Volnushki and milk mushrooms canned for the winter in jars - how to properly preserve mushrooms for the winter.

Raw (fresh) milk mushrooms and milk mushrooms have a pungent, bitter taste due to the hot milky juice contained in their pulp. To avoid food poisoning, it is necessary to properly process such mushrooms before canning. You need to know that if you pickle mushrooms or milk mushrooms, the unpleasant acrid taste will disappear during the process of salting the mushrooms. Therefore, for canning we will use only salted milk mushrooms or milk mushrooms.

How to preserve mushrooms for the winter.

First, we need to transfer well-salted (whole without damage) mushrooms into a colander and wash them from mucus under running cold water.

Then, shake the colander several times to drain the excess water faster.

Next, we need to place spices at the bottom of the sterilized jars.

Spices for canning mushrooms per 0.5 liter jar:

• allspice (peas) – 3 pcs.;
• laurel leaf – 1 pc.;
• black pepper (peas) – 3 pcs.

Then we fill the jars with salted mushrooms 1.5 cm below the neck and put 2 tbsp in each jar. lie vinegar (5%).

Next, you need to fill the jars with mushrooms with a boiling water-salt solution. For 1 liter of liquid, take 20 grams of table salt.

Then we need to sterilize the filled mushroom preparations. To do this, we place the preservation in a container with water (t 40°C), cover the jars with scalded lids and sterilize them at a minimum boil of 60 minutes.

After an hour of sterilization, all that remains is to simply roll up the jars, then check the quality of the sealing and cool.

Delicious volushki and milk mushrooms, canned according to this homemade recipe, can be served as an independent cold appetizer. Also, such mushrooms can be added to various holiday salads.