In the fall, wild mushrooms are often available cheaply at the market or in the grocery store. Here it is worth preserving mushrooms in larger quantities. They last for about two years in germ-free jars.
How can I can mushrooms correctly?
In order to can mushrooms successfully, they must first be carefully cleaned and, if necessary, blanched. They are then poured with a vinegar-water solution in sterilized jars and soaked twice in an automatic preserver or oven to kill any putrefactive bacteria.
Preparing mushrooms
Clean the mushrooms carefully. It is best to use a soft brush and gently remove all dirt particles. Remove pressure points, as well as maggot parts and the end of the stem. You can cook small mushrooms in one piece, and divide larger ones into bite-sized pieces. Before you put the mushrooms in jars, you should blanch them for a few minutes. For some mushrooms, such as honey mushroom, this is absolutely necessary.
Woke mushrooms
- First, sterilize your jars, lids and gummies in boiling water. The jars and lids can also be sterilized in the oven at 100 degrees.
- Clean and cut up the larger mushrooms.
- Prepare a brew:
- Water and vinegar (3:1 ratio)
- 1 onion
- a few bay leaves
- 1 tbsp each of s alt and sugar
- Peppercorns, mustard seeds, possibly other spices and herbs to your taste
- Cook the stock for about a quarter of an hour.
- Fill the mushrooms into the prepared jars, leaving about 1 cm of space towards the edge.
- Pour the hot liquid over the mushrooms so that they are covered.
- Close the jars and put them in the canner or in the oven.
In the preserving machine
Don't place the glasses too close in the kettle, fill half of the glasses with water and cook the whole thing for 30 minutes at 90 degrees. Allow the jars to cool slightly in the water bath and then place them, covered, on the countertop to cool completely. Repeat the cooking process the next day. Only then can you be sure that all putrefactive bacteria in the fungi have been killed.
In the oven
Here you use the drip pan for cooking. Place the glasses in them and add 2 cm of water. Place the tray in the preheated top and cook the jars at 100 degrees for 30 minutes. Here too, the glasses cool down in the water bath. The preserving process is also repeated the next day.
