Winter butterflies: conservation secrets

Mushrooms - a very tasty product, but perishable. And how you want to enjoy delicious mushrooms in the winter, especially oils. Every housewife wants to find her own recipe for canned butter, thanks to which she can spoil her relatives with the gifts of autumn. Salted or pickled oil has an amazing taste and delicate forest aroma.

Salted butterfish for the winter: step by step cooking mushrooms

Salting is one of the common methods for harvesting oil. True, such canning does not always allow storing mushrooms for a long time. But not in this case. The recipe, although simple, but reliable. Mushrooms in jars will be perfectly stored all winter.

You will need:

  • 1 kg freshly picked butter;
  • 1 liter of purified water;
  • a quarter cup of sugar;
  • a quarter cup of coarse salt;
  • 3 pcs. black pepper;
  • 2 inflorescences of cloves;
  • 2 leaves of laurel.

Stages of preparation:

  1. First of all, the mushrooms are washed and cleaned of debris.
  2. Film is removed from all hats.
  3. Large oil cans are cut into several parts.
  4. Prepared mushrooms are poured into a deep container with water and put on fire.
  5. The liquid with mushrooms is brought to a boiling state, the oil is boiled for about a quarter of an hour. They should settle to the bottom of the tank.
  6. When the mushrooms have settled, all other ingredients are added to them.
  7. The resulting mixture continues to boil for another couple of minutes.
  8. Cooked oil cans are laid out on pre-washed soda and sterilized cans almost to the brim.
  9. To the very top, the jars are poured with an uncooled brine and immediately roll up.
  10. All jars must be turned and covered. The process of cooling should be slow.

Oil mushrooms - the mushrooms are quite slippery, so the process of cleaning them is best done with dry specimens. Pre-soaked mushrooms to clean from debris and film is very difficult.

Canned Butter Recipe with Garlic and Onion

Such mushrooms will create a festive mood even on a typical weekday, especially if you decorate them with a green beam or dill.

You will need:

  • 1 tbsp. l Sahara;
  • a couple of sprigs of dill;
  • 2 cloves of young garlic;
  • 2 leaves of laurel;
  • 1 full art. l coarse salt;
  • 1 small onion;
  • a quarter cup of vinegar;
  • 1 kg freshly picked oil.

Stages of preparation:

  1. Lubricants are carefully cleaned of the film, washed and, if necessary, cut into several parts.
  2. The oils prepared for preservation are immersed in a deep, preferably enamelled container, poured with purified water and placed on a stove.
  3. Cook for a quarter of an hour.
  4. After time, the mushrooms are removed from the stove, the water drains.
  5. In another container, filling is being prepared. To do this, water is poured into it and all the remaining ingredients are stacked with the exception of vinegar. The capacity is placed on the stove.
  6. The resulting liquid should boil for no more than five minutes, after which the already cooled oils are immersed in it.
  7. The liquid with mushrooms is boiled for about five minutes.
  8. Now vinegar is added to the mushrooms, the resulting mass is thoroughly mixed.
  9. Mushrooms are laid out in already washed and necessarily sterilized jars.
  10. Garlic chopped with a knife is added to the jars with oils.
  11. At the end of this process, the cans are filled to the brim with marinade and rolled up.

By cleaning the oil from the film at home, you can color your hands. To avoid this, before starting work, they should be treated with lemon juice. And the addition of citric acid when boiling mushrooms will save their original appearance. And the brine is more likely to be transparent, and not cloudy and dark.

Fried canned jellyfish in jars: an amazingly delicious winter recipe

Fried canned mushrooms is a kind of preparation that allows you to cook any dish from butter in the winter.

You will need:

  • 1 kg freshly picked butter;
  • half a glass of vegetable oil.

Stages of preparation:

  1. Lubricants are prepared: cleaned of films, washed and crushed.
  2. Prepared mushrooms are laid out in a deep container with water and put on fire.
  3. Boil the mushrooms for a long time, they just have to stay in boiling water for only five minutes.
  4. The butterflies recline in a colander.
  5. Oil is poured into the pan and heated.
  6. Mushrooms are poured into the hot oil and fry until they are fully cooked.
  7. In the hot form, the oil is laid out in advance washed with soda and sterilized cans.
  8. The hot oil remaining in the pan is poured into the jars and only after that they roll up.

Pickled Cinnamon Butter

You will need:

  • 2 kg freshly picked butter;
  • 1 liter of purified water;
  • half a glass of vinegar;
  • a quarter cup of sugar;
  • a quarter cup of salt;
  • 6 pcs allspice;
  • 1 leaf of laurel;
  • quarter tsp cinnamon.

Stages of preparation:

  1. Roots are cut off from the oil, the film is removed from the caps, the mushrooms are washed and chopped if necessary.
  2. Prepared mushrooms are immersed in salted and already boiling water.
  3. Mushrooms are cooked for a maximum of a quarter of an hour, after which all water is drained from them.
  4. All remaining ingredients are added to the water, the liquid is brought to a boiling state.
  5. In a boiling marinade for several minutes, mushrooms are poured and boiled until they are completely at the bottom.
  6. The finished product is laid out on already washed and necessarily sterilized banks, filled with marinade to the very edges. It remains only to roll up banks and cool.

Harvesting whole mushrooms is unacceptable for true experts on mushroom preservation. It is recommended to separate the hats from the legs and harvest them separately, since they have differences in taste and the time for their preparation does not coincide.

Crispy tinned oil: a simple recipe at home

You will need:

  • 700 g freshly picked butter;
  • 2 maximally filled glasses of water;
  • 1.5 tbsp. l salts;
  • 2.5 tbsp. l vinegar
  • 0.5 tsp coriander;
  • 3 inflorescences of cloves;
  • 1 leaf of laurel.

Stages of preparation:

  1. Lubricants are cleaned, necessarily washed and, if necessary, cut into several parts.
  2. All prepared mushrooms are poured into a deep container with water and put on fire. They should be boiled for about five minutes, after which water is necessarily drained from them.
  3. Repeated cooking is carried out in just three glasses of salted water. Be sure to remove the foam.
  4. When the mushrooms all settled to the bottom, vinegar is added to them and they are removed from the stove.
  5. Other ingredients are laid out in the already washed and sterilized jars, after which they are filled with mushrooms and marinade.
  6. Each can is re-sterilized for about half an hour, after which they are rolled up and left to cool.

Delicious pickled winter moths from grandma

It is possible to prepare oil for the winter in both salted and fried form. Particular attention is paid to pickling, as the most simple and reliable of all methods. But every housewife chooses the recipe that is closer to her. After all, the main goal is to save mushrooms for the winter and delight their loved ones with unsurpassed dishes for a whole year. Thanks to canning, this is not a problem at all. Oil cans stored in jars will surely delight even in the most severe colds.

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