Canning pickled and marinated mushrooms using sterilization. At home, the criteria usually sterilized mushrooms in glass jars, which, in turn, is also excellent wash and sterilize in boiling water for 5-10 minutes. Lids with rubber rings before use should also be dipped in boiling water for 10-15 minutes. There are two methods:
First method – Mushrooms cooked to conservation (salted or pickled), put in jars and pour the marinade or brine 1.5-2 cm below the upper edge. Banks covered with a lid and put in a pot of water heated to 50-60 degrees. The water level must be at banks content.
During sterilization by banks will certainly need to slip fanerku, slice dense material or wood lattice in order to burst banks.
Then the water is uniformly heated to boiling. Half-liter jars sterilized for 20-25 minutes, liter – 35 minutes. Later banks roll, flip the lid down, and as such is allowed to cool.
Second method. Jars and lids are prepared in the same manner as in the first method. 1 kg of mushrooms poured 200 g of water, 40 g then poured salt on the tip of a knife with lemon acid, 2-3 bay leaves, spices to taste. Currant leaves, cherry, oak, roots and leaves of horseradish, garlic added at the discretion of cooking. Dishes with mushrooms bring to a boil and cook until done, which is determined by the transparency of the brine, and the lack of foam settling mushrooms on bottom of pan. At the end of cooking is added 80% acetic tion essences in an amount of 6 ml (one teaspoon) per 1 kg of mushroom (or 60 ml per 10 kg of fungi). Essence better for the earlier mix in a glass with mushroom broth. Mushrooms cooked in a hot spread over the banks, which then need to cover and put to sterilize in boiling water. The sterilization time is the same as in the first method. In the three-liter jar canned mushrooms not worth it.
If during sterilization water boiled away, you can only add boiling water, on the other banks with mushrooms, burst on the temperature difference. Once the banks roll, inverted and allowed to cool.