Ingredients for Cooking Canned Fried Mushrooms
- Mushrooms (porcini, chanterelles, russula, butterfish, mushrooms, mushrooms, mushrooms) 2 kilograms
- Vegetable oil for frying
- Salt to taste
- Main Ingredients Mushrooms
- Serving 6 servings
Inventory:Large bowl, Cutting board, Knife, Large pan, Colander, Wooden spatula, Kitchen stove, Frying pan with lid, Flat screen, Medium pan, Kitchen gloves, Cloth towel, Dishwashing brush, Baking soda, Canning wrench, Glass floor- liter cans, Metal lids for cans, Serving dish, Refrigerator, Tablespoon, Wool blanket, Can opener
Cooking canned fried mushrooms:
Step 1: prepare the mushrooms.
To prepare such a dish, you can take any edible mushrooms. So, we wash them well under running water and put them in a deep bowl. If necessary, we cut off the coarsened places on the mushroom hat and leg, using a cutting board and a knife. Attention: large mushrooms can be cut into small pieces.
Now we transfer them to a free deep pan and pour ordinary water so that it completely covers the mushrooms. We put the pan on a big fire. When the water boils, make the fire less than average and cook the contents of the container for 15 minutes. After the allotted time, holding the pan with kitchen tacks, drain the water with mushrooms through a colander into the sink. We rinse under running water and repeat the procedure from start to finish. At the end, again drain the water and wash the mushrooms.
Step 2: prepare jars with lids.
In order for our mushrooms to be stored in jars for a long time, the containers should be thoroughly washed and sterilized. Pour into a medium pan 500-700 milliliters of ordinary cold water and put on medium heat. While the water is boiling, rinse the cans. To do this, use a kitchen brush and baking soda and thoroughly clean the inner walls of the container. Attention: wash off the remaining soda well with hot water.
Now we lay out a flat sieve on top of the pan and put jars at a short distance from each other. On the inner walls of the tanks should for 10-15 minutes condensation will appear. As soon as the water droplets begin to drain, using kitchen taps, we rearrange the cans with the neck down on a cloth towel. After that, put the metal caps in boiling water and sterilize them for 5-10 minutes. After - we take them out with kitchen tongs and put them next to the banks with the inner side down.
Step 3: prepare canned fried mushrooms.
Pour a large amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, put the boiled mushrooms in the pan. From time to time, stirring with a wooden spatula, we wait until they begin to stew. Immediately after this, we cover the pan with a lid and continue to simmer the mushrooms for 30 minutes. Attention: so that the dish does not burn, you need to remove the lid from time to time and mix everything well with improvised equipment.
After the allotted time, remove the lid and fry the mushrooms until excess moisture evaporates. Estimated Cooking Time - 15 minutes. After that, add salt, taste the mushrooms and turn off the burner.
Ready mushrooms with a tablespoon or wooden spatula are laid out in sterilized jars, leaving 1-1.5 centimeters for the layer of oil in which they were fried. Fill everything with hot oil, cover the cans with metal lids and, using the can wrench, roll up the preservation well. We put canned cans with their lids down in a secluded place, cover with a warm blanket and wait until the dish itself reaches room temperature. After that, we rearrange the cans in the refrigerator and can store mushrooms for more than 6 months.
Step 4: serve canned fried mushrooms.
When the time comes to serve canned fried mushrooms to the dining table, open the jars with a special knife, pour the dish into a pan with a small amount of oil and heat it over medium heat. Such mushrooms are best served hot, like a snack or along with fried potatoes. Canned mushrooms ideally retain their taste, are tender and very tasty.
- If you do not want to wait for the cold weather, but would have enjoyed mushrooms in a month or two, then you can not preserve the dish with the key. To do this, it is enough to sterilize the cans with nylon caps and just close them tightly before putting them in the refrigerator. Such a dish will be stored in a cold place for 5-6 months, not more.
- For frying mushrooms, instead of vegetable oil, you can use butter, as well as vegetable or animal fat.
- If you did not have enough oil to cover the preservation from above, then you can quickly bring to a boil a new portion in a pan and then preserve the dish. In the case of fat, after you melt it, you need to add it.