How to roll mushrooms in banks for the winter. Recipes for pickling ceps and mushrooms
Marinating is a very popular waycanning mushrooms for the winter. You can marinate almost everything: russules, mushrooms, chanterelles, mushrooms, mushrooms, oyster mushrooms, honey agarics and, of course, white. The method is called so, because the product is poured with a marinade, that is, water with various spices, salt, sugar, vinegar. Then the container is sealed. Marinated mushrooms can be stored for up to two years. Vinegar in the marinade must be added necessarily. Closing mushrooms without vinegar at home is strictly prohibited! Why? this question will be considered below.
Is it possible to roll marinated mushrooms with iron lids?
This question is asked often, but the very formulation of it is incorrect. It is more correct to ask whether it is possible to seal hermetically mushrooms without vinegar. To understand this, you will have to return to the forest.
Many types of bacteria live in the forest soil, and oneof them emits deadly poison - ???? botulinum toxin. The species is called Clostridium botulinum, and poisoning by these bacteria is known as botulism. Sixty percent of cases of botulism result in death. Seventy percent of the sick have been poisoned with mushroom canned food.
For Klostridii botulinum, the air is fatal,temperature above 121 degrees (which can not be obtained on a home plate) and acid. Therefore, in terms of botulism, mushrooms are safe: salted in barrels, pots and cans under capron lids (air penetrates under such covers), and also dried and frozen. And in the cans, intended for hermetic sealing with iron, glass and other vacuum caps, vinegar is added, which does not allow the bacteria to live, reproduce and produce deadly botulinum toxin.
Attention! It is necessary to add at least three teaspoons of 70% of the essence to a liter of water. Pour the vinegar essence directly into the jar, just before it closes.
Mushrooms for the winter, classic marinade recipe
This recipe is well suited for any mushroom. Banks are reliable, do not explode, and mushrooms without spices are almost tasted like fresh ones.
Necessary ingredients:
table vinegar 9%;
salt (tablespoon per liter of water);
water;
mushrooms.
Cooking method
Prepared mushrooms boil 10 minutes with salt.
Put the noise in scalded jars.
Before filling the mushrooms in each 0.5 liter jar pour 3 tablespoons of vinegar and 100 grams. boiling water.
Cover the jars with lids, put in boiling water, which is added 400 grams of salt per liter of water.
Sterilize for 20 minutes.
In winter, after opening the jar with mushroom billet, the brine is drained, and the mushrooms are lightly fried in a skillet or stewed in sour cream 5 - ???? 10 minutes.
Preservation of red-fishes in cans for the winter
Once salted redheads were the calling cardRussian national cuisine. Unfortunately, they need to be stored only in the cold. There used to be cellars, but now there is always not enough room in the refrigerator. Banks with homemade pickled mushrooms are perfectly kept outside the refrigerator.
Necessary ingredients:
salted mushrooms 800 g;
marinade 200 g;
brine from salted rozhikov;
vinegar% 150 g; cinnamon 1 g;
citric acid 2 g;
black pepper 7 pcs;
cloves 4 pcs.
Cooking method
Rozhiki to pickle any of the hot ways known to you, take it out of the brine, throw it back in a colander.
Brine the boil for 5 minutes, taking off the foam.
Ginger flakes with boiling water, put in a jar with spices, pour boiling brine.
Sterilize 0.5 liter cans for 40 minutes, then pour vinegar under the lid and roll.
How to roll white mushrooms correctly for the winter
Recipe for pickled ceps with citric acid
The king of all the mushrooms is white and can also be marinated. In marinated form it is very tasty.
On a note! If the rest of the species can make assorted, mixing them in one jar, then white must be marinated separately from all, so as not to drown out the special flavor of this mushroom. For canning large specimens are cut into pieces, small ones are taken whole.
Necessary ingredients for marinade:
2 liters of water
40 g of salt
6 peas of sweet pepper
some cinnamon
3 bay leaves
3 g of citric acid
2 tablespoons sugar
3 cloves
Cooking method
Wash the mushrooms.
Put in the pan all the necessary ingredients for the marinade. When the marinade starts to boil, put the mushrooms in it.
Cook for 15 minutes, at the end the mushrooms should sink to the bottom of the pan, and the pickle lighten. Pull, densely put in boiled 0.5 liter cans, pour broth-marinade.
Sterilize for 30 minutes.
On a note! Instead of vinegar in this recipe, add citric acid, which, unlike the essence, does not volatilize when heated. With aspirin mushrooms can not be preserved, since it does not give a sufficient degree of acid.
Recipe for pickled ceps and vinegar
You can prepare white and classic way, with vinegar.
Necessary ingredients for marinade:
1 liter of water
110 ml of 6% vinegar
35 g of salt
carnation
peppercorns
laurel
cinnamon to taste
Cooking method
Mushrooms cook in salt water, until they sink to the bottom.
Transfer to the cans, which already contain spices. In the boiling water with salt, pour the vinegar and quickly fill the jars.
Sterilize 0.5 liter - 20 minutes, and liter - ???? 30 min. To roll.
Marinated mushrooms, video recipe
Abroad, too, like mushrooms, but only mushrooms are harvested, as in this video.
Now in your arsenal there are a few simple, but delicious recipes, like to roll mushrooms in banks for the winter. Enjoy the taste of whites and butteries even in winter. Enjoy your meal!
