Mushrooms preserved in jars for winter

Name: Mushrooms preserved in jars for winter
Ingredients: 5 kg mushrooms; 10 l water; 1 teaspoon salt

Conserve - Mushrooms preserved in jars for winter by Despina E. - Recipia

Mushrooms preserved in jars for winter are boiled in salted water and packed into jars; once cooled, they stay soft and whole. I keep them in the fridge, because processing them in a water bath doesn't make them safe for the pantry. I cut them into medium-sized slices, not too thin, so you can see them in the jar. Prep: 30 minutes. Cook: 15 minutes. Rest: 0 minutes. Total time: 45 minutes. Servings: 20. About 55 kcal and 8 g protein per serving.

Ingredients

5 kg mushrooms
10 l water
1 teaspoon salt

Preparation

1. Wash the mushrooms and cut them into slices. 2. Bring 10 l of water to a boil with 1 teaspoon of salt. Add the mushrooms and boil for 15 minutes, until tender. 3. Drain them and pack them into clean jars. Let them cool, then put the jars in the fridge within 2 hours.

Notes

Cooked mushrooms keep in the fridge for no more than 3 days; cool the jars and refrigerate them within 2 hours. Mushrooms are low-acid, and boiling jars in water does not reliably destroy botulism spores; a tested pressure-canning process is needed for pantry storage. Choose firm mushrooms, without soft spots and with intact caps. With wild mushrooms, correct identification matters more than size; don't mix species you can't identify. Large mushrooms need thinner slices than small ones so they soften at the same time. If you have a lot to chop, split up the work before the meal you want to serve them with. I prefer to prepare the jars on the same day I'll serve them, not far in advance. Alongside boiled potatoes, they fit on the table much like a pickle side dish.