Mushrooms Canned in an Autoclave
Cooking mushrooms in an autoclave is straightforward: recipes do not require significant effort, and the finished preservation is safe. Autoclaving does not affect the taste of the mushrooms—they retain all their properties. Moreover, many traditional canning recipes are already adapted for quick pressure sterilization.
Pickling vs. Salting Mushrooms: What's the Difference
In essence, the difference in preparation is simple: salting requires brine, while pickling requires marinade. Salting is a preservation procedure for mushrooms using a special saline solution made according to the classic ratio of 50 g of salt per 1 liter of water. The brine is flavored with herbs and spices: most commonly horseradish, dill, garlic, and pepper. The classic salting recipe involves repeatedly (usually three times) moving the mushrooms into the solution, then transferring the product into jars, covering with brine, and sealing. The jars are stored upside down.
Pickling is a virtually identical process. Additionally, the marinade requires the same ingredients in similar proportions. The only (and significant) difference is that when pouring the brine into the jars, vinegar (a 9% solution, 50 g per 1 liter) must be added. This turns the brine into a marinade, which can be enhanced by adding sugar and other components. The acid ensures long-term storage of the mushrooms and adds a slight sharpness.
It is important to remember that both the marinade and brine must be boiled. When cooking mushrooms in an autoclave, safety is achieved through intense high-temperature exposure. All bacteria and pathogens will be destroyed in the process.
BESTSELLERS
Recipe for Pickled Honey Mushrooms in an Autoclave
To prepare these preserves for several half-liter jars, you will need:
- honey mushrooms - preferably small ones with thick stems - 1 kg;
- salt - 1 tbsp / 1 liter of water;
- sugar - 1 tbsp / 1 liter of water;
- vinegar - 1 tbsp / 1 liter of water;
- bay leaf - 1-2 pcs.;
- cloves - 2-3 pcs.;
- garlic - a few cloves;
- vegetable oil.
To prepare honey mushrooms in an autoclave: first, sort the mushrooms well, removing all debris, then wash them thoroughly under running water. Place the clean mushrooms in a pot, add salt (you can add more if needed), and cover with cold water. Then boil the mushrooms 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. Finally, place the mushrooms in a colander and drain. You can now prepare the marinade.
To make the marinade, heat the water, add salt and sugar, bay leaf, garlic, and cloves. After the water boils, add vinegar (in this recipe - a 70% solution). Add the honey mushrooms to the marinade and let them boil for 5 minutes. Then place the mushrooms into jars, pour over the marinade (leaving 1-2 cm of free space under the lids), add a few drops of oil to each jar, and seal. Process the jars in the autoclave for 10 minutes at a temperature of 110 degrees Celsius.
Recipe for Provencal Style Mushrooms in an Autoclave
To prepare these delicious mushrooms in an autoclave at home, you will need the following ingredients (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.
Wash the mushrooms, cover with salted water, and cook for 5 minutes. Then start preparing the marinade: add pepper, nutmeg, bay leaf to the water, bring to a boil, and then add vinegar. Add the mushrooms to the marinade and cook for another 5 minutes.
Place the mushrooms into clean jars, pour over the marinade (but not up to the lid), and seal. Cook the champignons in the autoclave for 10 minutes at a temperature of 110 degrees Celsius. These are standard conditions that ensure the complete elimination of microorganisms and make the product safe.
Recipe for Pickled Porcini Mushrooms in an Autoclave
Another interesting recipe, designed for several half-liter jars. You will need the following ingredients:
- porcini mushrooms - 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.
To prepare porcini mushrooms in an autoclave: wash the mushrooms, cut them into small even pieces, cover with water, and salt. Add chopped onion and aromatic pepper to the water. Place the pot on the hot stove and cook for about half an hour.
Separately prepare the marinade: dissolve salt and sugar in water, bring to a boil, and finally add vinegar (or as an alternative, add citric acid). Drain the mushrooms, place them into clean jars, pour over the marinade, leaving 1-2 cm of free space to the lids. Seal the jars and sterilize in the autoclave for 10 minutes at a temperature of 110 degrees Celsius.
Recipe for Old Russian Style Porcini Mushrooms for an Autoclave
To prepare these pickled mushrooms in an autoclave, you will need the following ingredients:
- porcini mushrooms - 1 kg;
- bay leaf - 4 pcs.;
- black peppercorns - 5 pcs.;
- salt - 1.5 tbsp.;
- sugar - 1 tsp.;
- 9% vinegar - 3 tbsp.;
- cinnamon - a pinch.
Wash the mushrooms, cut them, and boil for 5 minutes. Then drain the water and rinse the mushrooms thoroughly. Next, put them back into the pot with water, add spices, cook for 10 minutes, and finally add vinegar. Place the mushrooms and marinade into clean jars, leaving a bit of free space under the lids, and seal. Sterilize in the autoclave for 10 minutes at a temperature of 110 degrees Celsius.
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 9% solution.
The recipe for oyster mushrooms in an autoclave is as follows: wash the oyster mushrooms and cut them from the bunch, trim the stems, and cut large mushrooms. Place the prepared mushrooms into jars, add spices, salt, and sugar, and pour in water. Top with vinegar 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 Celsius.
Pickled Suillus Mushrooms in an Autoclave
To prepare pickled Suillus mushrooms in an autoclave, you will need the following ingredients (for a 0.5-liter jar):
- Suillus 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 recipe for Suillus mushrooms in an autoclave is as follows: clean the Suillus mushrooms of dirt (initially without water, otherwise, the mushrooms will be slippery). Remove the skin from the caps (it is better to do this with gloves). This is a tedious but necessary task to avoid bitterness in the preservation. Afterward, 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 jars, add all the components. Process the sealed jars in the autoclave for 10 minutes at 110 degrees Celsius.
Recipe for Pine Mushrooms in an Autoclave
Preparing pine mushrooms in an autoclave involves the following ingredients:
- pine mushrooms - 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 recipe for pine mushrooms in an autoclave is as follows: clean the mushrooms, carefully rinse them, and boil them over low heat in an enamel pot for 15 minutes. Drain the water. Prepare the marinade separately: add all the ingredients to warm water and boil for 5 minutes. Place the mushrooms in jars, pour over the marinade, and seal. Sterilize in an autoclave for 10 minutes at a temperature of 110 degrees Celsius.
Recipe for Mushroom Caviar in an Autoclave
Preparing mushroom caviar in an autoclave requires 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 recipe for mushroom caviar in an autoclave is as follows: rinse and chop the mushrooms. Chop the onion and lightly fry it until golden brown. This is important as the degree of frying affects the overall taste. Lightly boil the mushrooms (champignons do not need to be boiled), then fry them until crispy (about 20 minutes). Chop the garlic and add it with salt towards the end of frying the mushrooms. Blend the resulting mixture, pack it into jars, seal, and process in an autoclave for 10 minutes at 110 degrees Celsius.
Did you like the mushroom recipes in the autoclave? To prepare these preserves, you need to purchase a quality device. Our company offers reliable autoclaves of our own production. Guaranteed safety, ease of use, high efficiency - the main advantages of our products. Make the preservation process convenient - buy branded autoclaves.
Also read:
