In autumn, forest mushrooms are often sold cheaply at the market or in the grocery store. Here it is worthwhile to preserve mushrooms in larger quantities. They keep for about two years in sterile jars.
The mushrooms should be as fresh as possible for canning
Prepare mushrooms
Clean the mushrooms carefully. It is best to use a soft brush and gently remove all dirt particles. Remove dents, maggots and the end of the stem. Small mushrooms can be boiled in one piece, larger specimens can be divided into bite-sized pieces.
Before you layer the mushrooms in glasses, you should blanch them for a few minutes. With some mushrooms, such as honey fungus, this is absolutely necessary.
pickle mushrooms
- First, sterilize your jars, lids and jars in boiling water. The jars and lids can also be sterilized at 100 degrees in the oven.
- Clean and chop the larger mushrooms.
- Prepare a brew:
- Water and vinegar (3:1 ratio)
- 1 onion
- a few bay leaves
- 1 teaspoon each of salt and sugar
- Peppercorns, mustard seeds, any other spices and herbs of your liking
- Boil the broth for about a quarter of an hour.
- Place the mushrooms in the prepared jars, leaving about 1cm of space around the rim.
- Pour the hot liquid over the mushrooms, covering them.
- Close the jars and wake them up in the preserving machine or in the oven.
In the preserving machine
Do not place the jars too close together in the kettle, fill the jars halfway with water and cook for 30 minutes at 90 degrees. Allow the glasses to cool slightly in the water bath and then place them covered on the worktop to cool completely.
Repeat the cooking process the next day. Only then can you be sure that all putrefactive bacteria in the mushrooms have been killed.
In the oven
Here you use the fat pan for cooking. Put the glasses in and pour 2 cm of water. Slide the tray into the preheated top and cook the jars for 30 minutes at 100 degrees. Here, too, the glasses cool down in the water bath. The boiling process is also repeated the next day.