Mushrooms Canned in an Autoclave

Name: Mushrooms in an Autoclave
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: champignons — 1 kg;; bay leaf — 1 pc.;; black pepper — 10 peppercorns;; salt — 2 tsp;; 9% vinegar solution — 100 g;; nutmeg.

Cooking mushrooms in an autoclave is easy: the recipes require little effort, and the finished preserves are safe. Autoclaving does not affect the taste of mushrooms—they retain all their properties. In addition, many traditional preserving recipes have already been adapted for quick pressure sterilization.

Marinating vs Salting Mushrooms: What’s the Difference

Essentially, there is one difference in preparation: brine is needed for salting, while marinade is needed for marinating. Salting is the process of preserving mushrooms using a special saline solution made according to the classic proportion of 50 g of salt per 1 L of water. Herbs and spices are added to the brine: most often horseradish, dill, garlic, pepper. The classic salting recipe involves repeated (most often triple) transferring of mushrooms into the solution, then moving the product into jars, filling with brine, and sealing. Jars are stored upside down.

Mushrooms in an autoclave

To prepare these preserves calculated for several half-liter jars, you will need:

honey mushrooms—preferably small, with thick stems—1 kg;
salt—1 tbsp / 1 L water;
sugar—1 tbsp / 1 L water;
vinegar—1 tbsp / 1 L water;
bay leaf—1–2 pcs.;
cloves—2–3 pcs.;
garlic—several cloves;
vegetable oil.

We cook honey mushrooms in an autoclave as follows: first, carefully sort the mushrooms, removing all debris, and then rinse well under running water. Place the clean mushrooms in a pot, add salt (you can add more), and fill with cold water. Then the mushrooms need to be boiled for 5–10 minutes. Drain the water and repeat the process with clean water. This time, let the mushrooms boil for about half an hour. At the end, place the mushrooms in a colander and drain. You can start preparing the marinade.

To do this, heat the water, add salt and sugar, bay leaf, garlic, and cloves. After the water boils, add acetic acid (in this recipe—a 70% solution). Pour the honey mushrooms into the marinade and let them boil for 5 minutes. Then distribute the mushrooms among the containers, pour in the marinade (leaving 1–2 cm of free space under the lids), add a few drops of oil to each jar, and seal. The preserves should be processed in the autoclave

If the thermometer is in the upper part of the vessel—cook for 10 min at 110 degrees.
If the thermometer is in the lower part of the vessel—cook for10 min at 120 degrees.

Recipe for Champignons Provençal Style in an Autoclave

Champignons in an autoclave recipe

To prepare these tasty mushrooms in an autoclave at home, you need the following ingredients (calculated for several half-liter jars):

champignons—1 kg;
bay leaf—1 pc.;
black pepper—10 peppercorns;
salt—2 tsp;
9% vinegar solution—100 g;
nutmeg.

Rinse the mushrooms, cover with salted water, and boil for 5 minutes. Then proceed to the marinade: add pepper, nutmeg, and bay leaf to water, bring to a boil, then pour in the vinegar. Add the mushrooms to the marinade and cook for another 5 minutes.

Add the mushrooms to the washed jars, pour over the marinade (but not to the lid), and seal. Cook the champignons in the autoclave

If the thermometer is in the upper part of the vessel—cook for 10 min at 95-100 degrees.
If the thermometer is in the lower part of the vessel—cook for10 min at 105-110 degrees.

These are standard conditions that allow you to completely eliminate microorganisms and make the product safe.

Recipe for Marinated Porcini in an Autoclave

Another interesting recipe intended for several half-liter jars. The ingredients required are:

porcini—1 kg;
bay leaf—1 pc.;
salt—3 tsp;
sugar—1 tsp;
black peppercorns—10 pcs.;
vinegar—150 g;
medium onion—1 pc.;
nutmeg—to taste.

Porcini in an autoclave should be cooked as follows: rinse the mushrooms, cut into small even pieces, cover with water, and add salt. Add chopped onion and allspice to the water. Place the pot on a hot stove for about half an hour.

Prepare the marinade separately: dissolve salt and sugar in water, bring to a boil, and at the end pour in vinegar (or, as an alternative, add citric acid). Strain the mushrooms, put them into clean jars, and pour the marinade, leaving 1–2 cm of free space to the lids. Then seal the jars and sterilize in the autoclave

If the thermometer is in the upper part of the vessel—cook for 10 min at 110 degrees.
If the thermometer is in the lower part of the vessel—cook for10 min at 120 degrees.

Canned mushrooms in an autoclave

Recipe for Porcini Old Russian Style for an Autoclave

To prepare these marinated mushrooms in an autoclave, you need the following ingredients:

porcini—1 kg;
bay leaf—4 pcs.;
black peppercorns—5 pcs.;
salt—1.5 tbsp;
sugar—1 tsp;
9% vinegar—3 tbsp;
cinnamon—on the tip of a spoon.

Rinse the mushrooms, cut them, and boil for 5 minutes. Then drain the water and rinse the mushrooms well. Next, put them back into a pot with water, add spices, cook for 10 minutes, and add vinegar at the end. Then place the mushrooms and marinade into clean jars, leaving a little free space under the lids, and seal. Sterilization in the autoclave.

If the thermometer is in the upper part of the vessel—cook for 10 min at 110 degrees.
If the thermometer is in the lower part of the vessel—cook for10 min at 120 degrees.

Oyster Mushrooms in an Autoclave Recipe

Required components:

oyster mushrooms—1 kg;
salt—2 tbsp;
sugar—1 tbsp;
black pepper—5 peppercorns;
cloves—5 pcs.;
dried dill—to taste;
garlic—2 cloves;
bay leaf—2 pcs.;
vinegar—70%—1 tsp or 4 tbsp of a 9% solution.

The oyster mushroom recipe in an autoclave is as follows: wash the oyster mushrooms and cut them from the cluster, trim the stems slightly, and cut large mushrooms. Place the mushrooms in the prepared jars, add spices, salt, and sugar, and pour in water. Pour vinegar on top and, if desired, 1 tbsp of oil (sunflower oil can be used). Seal the jars and place them in the autoclave for 10 minutes at a temperature of 110 degrees.

Oyster mushrooms in an autoclave recipe

Marinated Slippery Jack Mushrooms in an Autoclave

Preparing slippery jacks in an autoclave requires the following ingredients (calculated per 0.5 L jar):

slippery jack mushrooms—200 g;
salt—1 tbsp;
sugar—1 tbsp;
70% vinegar—0.5 tbsp;
black pepper—5–7 peppercorns;
garlic—2 cloves;
bay leaf—1 pc.

The slippery jack recipe in an autoclave is as follows: clean the slippery jacks of dirt (initially without water, otherwise the mushrooms will be slippery). Remove the skin from the caps (it’s better to do this with gloves). This is a difficult but necessary job—otherwise the preserves will have a bitter aftertaste. Then soak the mushrooms for half an hour and then rinse. Boil the mushrooms for 10 minutes in boiling water, then drain this water. Pour water into the jars and add all the components. Process the sealed jars in the autoclave

If the thermometer is in the upper part of the vessel—cook for 10 min. at 110 degrees.
If the thermometer is in the lower part of the vessel—cook for 10 min. at 120 degrees.

Recipe for Saffron Milk Caps in an Autoclave

Cooking saffron milk caps in an autoclave is based on the following components:

saffron milk caps—1 kg;
acetic acid—0.5 tsp;
pepper—6 peppercorns;
bay leaf—1 pc.;
garlic—3 cloves;
sunflower oil—2 tbsp;
dill—1–2 sprigs. Dried can be used;
salt—3 tsp.

The saffron milk cap recipe in an autoclave is as follows: clean the mushrooms, rinse carefully, and simmer over low heat in an enamel pot for 15 minutes. Drain the water. Prepare the marinade separately: add all the components to warm water and cook for 5 minutes. Put the mushrooms into jars, pour over the marinade, and seal. Sterilize in the autoclave

If the thermometer is in the upper part of the vessel—cook for 10 min at 110 degrees.
If the thermometer is in the lower part of the vessel—cook for10 min at 120 degrees.

Saffron milk caps in an autoclave recipe

Recipe for Mushroom Caviar in an Autoclave

Preparing mushroom caviar in an autoclave is carried out with the following ingredients:

fresh mushrooms (champignons, honey mushrooms)—1 kg;
onion—300 g;
sunflower oil—3 tbsp;
salt to taste;
garlic—1–2 cloves.

The mushroom caviar recipe in an autoclave is as follows: rinse and slice the mushrooms. Cut the onion and lightly fry until golden. This is important because the degree of frying affects the overall taste. Lightly boil the mushrooms (except champignons—they do not need to be boiled), and then fry until a crust forms (about 20 minutes). Chop the garlic and add it together with salt at the end of frying the mushrooms. Grind the resulting mass with a blender, place in jars, seal, and process in the autoclave.

If the thermometer is in the upper part of the vessel—cook for 10 min at 110 degrees.
If the thermometer is in the lower part of the vessel—cook for10 min at 120 degrees.

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