Prepare mushrooms
Carefully clean the mushrooms. It is best to use a soft brush and gently remove all dirt particles. Remove pressure points as well as bad parts and the end of the handle. Small mushrooms can be boiled down in one piece, larger ones can be divided into bite-sized pieces.
Before you layer the mushrooms in jars, you should blanch them for a few minutes. With some mushrooms, such as the honey mushroom, this is absolutely necessary.
also read
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- Canning garlic aromatically
- Preserve grapes
Preserve mushrooms
- First, sterilize your jars, lids, and jelly jars in boiling water. The jars and lids can also be made sterile in the oven at 100 degrees.
- Clean and cut the larger mushrooms.
- Prepare a brew:
- Water and vinegar (ratio 3: 1)
- 1 onion
- a couple of bay leaves
- 1 tablespoon each of salt and sugar
- Peppercorns, mustard seeds, possibly other spices and herbs to your taste
- Boil 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 stock over the mushrooms so that they are covered.
- Close the jars and wake them up in the canning machine or in the oven.
In the preserving machine
Do not place the glasses too close together in the wake-up kettle, fill up to half the glasses with water and cook the whole thing for 30 minutes at 90 degrees. Let the glasses cool down a little in the water bath and then place them covered on the worktop to cool down completely.
Repeat the cooking process the next day. Only then can you be sure that all of the putrefactive bacteria in the fungi have really been killed.
In the oven
Here you use the drip pan for boiling down. 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 cooking process is also repeated the next day.
