Canning honey agaric

most important step canning, honey, and all other fungi, is their preparation.First of all you need to sort the mushrooms: the processing should act young, healthy, with clipped roots, without any waste, and only freshly.After you select suitable for canning mushrooms , you proceed to clean them.Mushrooms repeatedly rinse under running water, preferably under pressure jet to clean the most inaccessible places.You can then safely canning mushrooms get noticed by prescription. Here are a few to choose from.

Marinated mushrooms


  • fresh mushrooms.

For the marinade:

  • 1,5 liters of water;
  • 3 tbsp.l.sugar;
  • 2 tbsp.l.coarse salt;
  • 4-5 buds of cloves;
  • 10-15 peas black pepper;
  • 3 pcs.bay leaf;
  • 135 ml of 5 percent vinegar.

Honey mushrooms clean, put in a large pot, cover with cold water and simmer for about an hour.In the process of cooking remove the foam debris and the supernatant.Then fold the mushrooms in a

colander and rinse well.To make the marinade, combine all ingredients and simmer 3 minutes.Add the mushrooms and cook over medium heat for 20 minutes.Arrange the mushrooms on sterilized jars, roll, turn and wrap in a blanket.

Honey mushrooms pickled


  • 3 kg honey agaric;
  • 3 liters of water;
  • 3 tbsp.l.salt;
  • 10 g of citric acid.

To fill (per 1 liter of water):

  • 3 tbsp.l.salt;
  • 1 tbsp.l.sugar;
  • 1 tbsp.l.whey.

In an enamel saucepan, bring to boil water with salt and citric acid.There lower pre-peeled and washed mushrooms and cook until tender.If the foam is formed during the cooking process, be sure to remove it.Put the cooked mushrooms in a colander, rinse with cold water and allow to drain.Then mushrooms packagi by banks to clean and pour the warm filling.

To prepare the filling water dissolve the salt and sugar, bring to a boil, cool to 40 ° C and pour in a clean serum from newly sour milk.Bathed in brine mushrooms, cover, press down oppression and leave for 3 days in a warm place.Then you can make a salted mushrooms in the cellar or sterilized for long term storage.To sterilize, rinse mushrooms with cold water, boil the brine.Mushrooms Spread on banks and pour the hot brine, and then sterilize the jars: 0.5 liter - 40 minutes, 1 liter - 50 minutes.Tighten caps and place in a cool place for cooling.

Canning honey agaric: caviar on winter

Ingredients :

  • 1 kg of honey agaric;
  • 2 onions;
  • 1 carrot;
  • 150 ml of vegetable oil;
  • vinegar 9 percent;
  • salt;
  • ground black pepper;
  • 4 g of citric acid.

As in the previous recipe, peeled and washed mushrooms cook in salted water with citric acid, constantly removing the foam formed.Onions chop into cubes, carrots grate, and sauté in a little oil until golden brown.

Ready mushrooms rinse with water, then allow to drain, and then double-skip through the meat grinder mushrooms with fried onions and carrots.The resulting puree lot of salt and pepper to taste and fry in the remaining oil for about 15 - 20 minutes.Fill caviar half-liter jars and sterilize them for about 40 minutes (by the way, sterilizing jars in the microwave takes just a couple of minutes).Then, in each jar, add 1 tbsp.l.vinegar and roll.

Honey mushrooms salted


  • 1 kg of honey agaric;
  • 2 tbsp.l.salt;
  • 1/2 Art.water;
  • 1 bay leaf;
  • 3 pcs.peppercorns;
  • 3 pcs.cloves;
  • 5 g of dill;
  • 2 sheets of black currant.

The water put salt and bring to a boil.Then add prepared mushrooms.Remove the foam and put the mushrooms in the seasoning: pepper, bay leaf, fennel, cloves and black currant sheets.Cook, stirring constantly, for about 20 minutes (until the brine becomes transparent, and mushrooms do not sink to the bottom of the pan).Cooked mushrooms cool, then spread out on a clean, dry banks with brine and roll up.

If you do not want to mess with canning, you can frozen mushrooms.

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