From ancient times, the breast was considered one of the best mushrooms for salting. After cooking, he acquired excellent taste: juiciness, meatiness and a special "forest" aroma. In addition, the breast is very useful because it contains a large amount of valuable nutrients: phosphorus, magnesium, potassium, calcium and vitamins A, B1, E, B2, C, PP. This conditionally edible mushroom has a significant amount of protein (32 g per 100 g of mushrooms), so it can easily replace meat. In this article we will tell you how the hot salting of breasts is carried out correctly. Using our tips, you can cook delicious and healthy mushrooms that will become the main decoration of your table.
Hot salting of mushrooms: preparing mushrooms for preservation
In Russia, loaves are prepared for the winter in two main ways: cold and hot. The latter involves the use of heat treatment to improve the preservation of canned food. In any case, no matter what method is used, the milk must be pre-processed and prepared. They should be cleaned of sand and earth, leaves and blades of grass and washed well under running water. You should also scrape off the mushrooms with a knife, carefully removing the top layer that accumulates dirt. Particular attention should be paid to the area near the hat.
After all the mushrooms are well cleaned and washed, they are placed in a pot or bucket of water and covered with a lid. Above is placed oppression, preventing the fungi from floating up to the water surface. The main thing is to pick up not too heavy oppression, otherwise the mushrooms can be damaged and crushed. After this, you can calmly leave the mushrooms alone for several days soaked. The water in the tank should be changed regularly (3-4 times a day), so that the mushrooms actively give out all their bitterness.
Hot salting recipe
A hot method of cooking mushrooms is considered the best option of home canning, which allows you to get juicy, soft mushrooms with a pronounced aroma. If you have the opportunity to collect the mushrooms and prepare them for the winter, be sure to use the hot salting method.
To prepare 5 kg of mushrooms, you will need the following ingredients:
- breasts;
- garlic - 15 cloves;
- pepper (peas) - 20 pcs.;
- coarse salt - 10 tablespoons;
- Bay leaf;
- dill umbrellas;
- green currant leaves - 20 pcs.
So, we will tell you how hot salting of bread is made at home. After soaking, the mushrooms are placed in a pan with salted water and boiled for 15 to 20 minutes. The resulting foam should be removed periodically. While they are preparing, you need to prepare the rest of the products: rinse and dry the currant leaves, peel and chop the garlic into thin plates. We sterilize the jars (this can be done quickly in the microwave) and pour a little salt into them. We also place black pepper with peas, currant leaves, dill umbrellas at the bottom. After boiling, the mushrooms are thrown into a colander and left to cool.
Then they are distributed in prepared jars as follows: a layer of mushrooms, then a layer of salt, dill, garlic, currant leaves and peas of black pepper. Alternate layers until the entire can is filled. After that, we bring to a boil a broth in which our breasts were prepared, and pour it into jars. Immediately close the containers with
nylon caps, which also need to be pre-boiled. Let our mushrooms cool. And this is how the salting of the milk occurs in a hot way. Everything, you can put in the fridge a delicious homemade preparation. Two months after the hot pickling of the breasts was made, the mushrooms can be tasted. Before use, it is advisable to rinse the breasts. You can also squeeze one clove of garlic, add thin half rings of onions and flavor the dish with a weak solution of vinegar.