Mushroom preservation



Not all mushrooms are suitable for canning; this can be done with porcini, boletus, mushrooms, mushrooms, boletus, honey agarics, butter mushrooms, chanterelles and aspen mushrooms, and even then, only if they are young, dense and not overripe.

Mushroom preservation is carried out separately, based on the species. However, you can also mix them in varying proportions while adding vegetables.

Freshly picked mushrooms must be sorted by size, while getting rid of wormy, flabby, overripe, spoiled, etc. After that, the remnants of earth, sand, etc. are removed from the mushrooms.

After sorting the mushrooms, it is necessary to cut off their root roots, after which they get rid of the damaged places by cutting them out. If the mushroom is too large, you can divide it into a cap and a leg, but small mushrooms are in most cases preserved whole. In this case, for convenience, you can cut the legs of large mushrooms with transverse plates.

It is important to remember that after cutting, many mushrooms quickly darken under the influence of air, therefore, they need to be processed as quickly as possible, and to avoid prolonged exposure to the open air. You can also use a solution of citric acid and table salt to preserve them, but it is important that it is cold.

After sorting and cutting, the mushrooms are placed in a colander and washed by immersing them in a container of water. When the water drains, the mushrooms are processed, placed in jars, filled with brine, and the jars are then sterilized. This type of conservation will help to achieve the storage duration of the mushrooms.

The duration of sterilization is influenced by the size of the jars, as well as the method used during the preparation of the mushrooms, but this time should not be less than 40 minutes. The specific time intervals can be found for each recipe separately.

We preserve in one of the suggested ways: