In good mushroom years, with a bit of luck, you can collect many more delicious forest mushrooms than you can eat in a short time. By canning, you can preserve them, capturing the flavor of fall for a whole year.
Wild mushrooms are easy to preserve
What utensils do I need?
Since some mushrooms, such as the popular porcini mushroom, are quite bulky, you should use large jars. Jars with a glass lid, rubber ring and metal bracket or twist-off jars with an intact seal are well suited.
You can also use jars with a glass lid, rubber ring and fixed clip closure. However, these have the disadvantage that the vacuum cannot be checked reliably.
Boil wild mushrooms
Ingredients:
- 1 kg of forest mushrooms
- 600ml of water
- 200 ml white balsamic vinegar
- 1 onion
- 1 tbsp salt
- 1 tablespoon of sugar
- 3 bay leaves
- 1 tsp mustard seeds
- 1 tsp peppercorns
Preparation:
- Clean wild mushrooms thoroughly, cutting off all dents and the end of the stalk. Quarter or halve large mushrooms.
- Fill a saucepan with cold salted water and add the mushrooms. Bring to the boil and blanch the mushrooms in boiling water for two minutes.
- Peel the onion and cut into thin rings or strips.
- Put the water, vinegar, onion and spices in a saucepan, bring to the boil. Simmer for 15 minutes.
- Drain the mushrooms and layer them in the bowls. A border of two to three centimeters should remain at the top.
- Pour the boiling hot broth over it, the forest mushrooms must be completely immersed in the liquid.
- Seal jars immediately.
Pick up forest mushrooms
- Place the jars on the grid of the automatic preserving cooker and pour in enough water so that the jars are at least half immersed in the liquid.
- Boil at 98 degrees for 30 minutes.
- Take out with the glass lifter and let cool.
- Check that a vacuum has formed in all jars.
- Label, store in a cool, dark place.
tips
For canning, you should not use mushrooms that have visible signs of decay. Also, process the wild mushrooms as fresh as possible.