Simple recipes for winter butter in jars

Recipes for butter in jars for the winter are distinguished by their variety. In the summer, you can enjoy dishes made from fresh mushrooms. But experienced housewives know how to stock up on them in order to preserve the unique taste and aroma. For many, this is an excellent option for saturating the body with healthy protein, which due to its properties takes longer to digest and leads to a feeling of fullness. It is worth considering popular blank options.

Features of preparations oil for the winter

Before you start cooking, you should study some of the features of collecting and processing butter for pickles for the winter.

Advice from experienced mushroom pickers:

1. Harvesting is necessary only in ecologically clean areas, away from roads and industrial facilities.
2. It is advisable to start preparing butter mushrooms for the winter on the day of collection to prevent spoilage.
3. First of all, soak the entire crop in a sufficient amount of water at room temperature.
4. This species gets its name from its sticky, oily film that collects small debris. It must be removed with a knife from each specimen, prying it from the edge. You don’t need to remove it from small mushrooms, but simply rinse it well to remove the unpleasant liquid.
5. Cut off or scrape the stems.
6. It is necessary to roll boletus for the winter in glass and pre-sterilized jars in a convenient way. Suitable for steaming, roasting in the oven or microwave. The lids must be boiled.

Now you can begin the preparatory steps.

How to cook boletus for the winter

Processed boletus must undergo a number of procedures before it is further used and rolled into jars.

For winter butter dishes, you first need to boil them. To do this, pour them with acidified and salted water (1 g of citric acid and 1 tablespoon of salt per 1 kg of product). It will take about 20 minutes. Some are dividing this time to change their lineup.

When boiling, foam will accumulate on the surface, in which you can find remaining dirt and debris. Remove it with a slotted spoon. Fruits that have sunk to the bottom indicate readiness. After cooking, place the butter in a colander and rinse with plenty of cool water. Leave to drain excess liquid. You can even scatter it and let it dry a little.

The choice of oil depends on family preferences. If you prepare boletus for the winter with a creamy product, the taste will be rich and delicate, but in jars, mushrooms are better stored with vegetable and only refined products. You can mix them.

Additional ingredients often include:

• onions and carrots;
• spices (bay leaf, peppercorns, cinnamon, ginger and cloves).

The butter should not protrude from the top of the jar. They are completely covered with oil or marinade. It is necessary to strictly observe the proportions of products in order to get excellent results and extend shelf life. Every recipe contains preservatives: salt, sugar, citric acid or vinegar.

Recipes for cooking butter for the winter

Below are recipes for preparing delicious butter for the winter. They are described in detail so that any housewife, even an inexperienced one, can cope the first time. You can first try the simplest option, and then use others to fill the cellar or refrigerator with jars for the whole season. Then there will always be a fragrant appetizer or a delicious hot dish on the table.

Marinated boletus for the winter

The easiest way to prepare butter for the winter is with mustard seeds. You should use the classic hot method. It’s nice, after returning from work, to eat pickled mushrooms from a prepared jar with boiled or fried potatoes.

Product set:

• boletus – 2 kg;
• garlic – 10 cloves;
• bay leaf – 10 pcs.;
• salt – 50 g;
• sugar – 40 g;
• vinegar 9% – 50 ml;
• mustard seeds – 1 tbsp. l.;
• allspice.

The process of preparing mushrooms for the winter:

1. After soaking, peel the butter and boil with the addition of vinegar (half the volume) and salt for a quarter of an hour.
2. Drain mushroom broth.
3. Place a saucepan with 1 liter of water on the fire. To get a flavorful marinade, add sugar, mustard seeds, salt and allspice.
4. After boiling and dissolving bulk products, add cloves of garlic and the rest of the vinegar.
5. Add chopped butter and cook for another 10 minutes.
6. Distribute tightly into sterilized glass jars and fill with hot brine. During the process you will need to tap so that there are no voids left.

All that remains is to roll up the jars and cool. You can taste it after two weeks of storage in a cold place.

Salted butter for the winter

Another simple recipe for making butter for the winter. “Dry” technology and the cold method under a nylon lid in a jar are convenient for using mushrooms in everyday dishes.

Required ingredients:

• boiled butter - 1.5 kg;
• garlic – 3 cloves;
• salt (preferably rock salt) – 80 g;
• dill umbrellas – 3 pcs.;
• vegetable oil – 150 ml;
• black and allspice peppercorns.

Method for preparing butter for the winter, placed in jars:

1. Sprinkle a handful of salt and a small amount of spices and herbs at the bottom of an enamel pan. First peel and chop the garlic.
2. The next layer will be boletus, which should be placed with the caps down.
3. Repeat the procedure until you run out of mushrooms.
4. Place the weight on the cover.
5. After a day, take out the butter and put it in jars.
6. Pour the released juice without boiling, and top with vegetable fat so that it covers all the mushrooms.

Once sealed, the product will be completely salted after a couple of weeks in the refrigerator.

Butter caviar for the winter

Large boletus can be used to make wonderful caviar for the winter. A simple recipe will help with this. This preparation is served as a separate dish or used as a filling.

Compound:

• fresh boletus – 500 g;
• sunflower oil – 150 ml;
• onions – 6 pcs.;
• vinegar 6% – 30 ml;
• salt – 500 g;
• fresh herbs;
• salt.

Algorithm for storing mushrooms in jars for the winter:

1. Sort through the boletus, cutting off damaged areas and discarding wormy specimens. Rinse well and remove sticky skin.
2. After cutting, rinse again.
3. Boil in a convenient saucepan with enough tap water.
4. After 10 minutes, change the liquid to salted one.
5. Cook until the broth is transparent, stirring so that the mushrooms do not burn.
6. Transfer to a colander and rinse.
7. Saute the chopped onion until golden brown, cool.
8. As soon as all the water has been drained from the mushrooms, grind in a meat grinder or grind in a blender along with frying.
9. Add vinegar, spices and chopped herbs if necessary, and place in clean jars.
10. Sterilize for 50 minutes in a basin of water, at the bottom of which place a cotton napkin.

Immediately roll up and cool.

Fried boletus for the winter

The recipe for twisting butter for the whole winter is given with the addition of bell pepper. If it is missing or there is simply no desire to use it, then remove it from the composition.

Product set:

• onion – 1 pc.;
• boletus – 1 kg;
• vegetable oil – 50 ml;
• ground black pepper – ½ tsp;
• fresh dill – ½ bunch;
• bell pepper – 1 pc.;
• allspice – 1 pc.;
• citric acid - on the tip of a knife;
• salt.

Repeat all the steps described:

1. Boil the harvested mushrooms in a saucepan with salted water.
2. Drain in a colander to drain excess liquid.
3. Heat a frying pan over medium heat and fry the chopped butter for about 20 minutes, stirring all the time.
4. Prepare the vegetables, cut the onion into half rings and the bell pepper into strips. Add to mushrooms.
5. Add pepper, citric acid and chopped dill. Add salt if necessary.
6. Continue cooking for 10 minutes. Cover and cool.
7. Distribute into sterilized containers, leaving no air gaps. Discard the remaining fat from the pan.

Seal tightly and store in the refrigerator.

Stewed boletus for the winter

The photo shows boletus prepared for the winter according to a recipe that is suitable for storing mushrooms in the freezer. They are laid out in portions for ease of use.

Product set:

• fresh harvest oiled;
• vegetable or olive oil.

Detailed description of the recipe:

1. Remove the skin from the mushrooms and rinse.
2. Drain all the water and cut into slices.
3. You will need a thick-walled bowl in which to place the prepared mushrooms and bring to a boil without adding water over low heat. During such heat treatment, the butterfish themselves will release their juice.
4. Simmer until all the liquid has evaporated.
5. Add fat and fry a little.
6. Cool at room temperature. In this case, glass jars will not work. It is better to put it in plastic containers.

Place in the freezer.

Korean butter for the winter

This is the most delicious recipe for making butter. This appetizer simply disappears from the table. Therefore, it is better to stock up on a large number of jars with such preparation for the winter, so as not to regret later.

Compound:

• carrots – 300 g;
• butter, pre-boiled – 1.7 kg;
• garlic – 1 head;
• onion – 500 g;
• vegetable oil – 150 ml;
• sugar and salt - 4 tbsp. l.;
• chili pepper – 1 pod;
• seasoning for Korean snacks – 1 pack;
• vinegar – 100 ml.

Detailed description:

1. Peel the onion, chop into half rings and sauté in a frying pan. You will need to heat the entire volume of fat specified in the composition.
2. Cut the boiled boletus into strips, and grate the prepared carrots, using the special side for Korean snacks.
3. Mix all the products, adding the remaining ingredients along with the garlic passed through a press.
4. Distribute the composition tightly into 0.5 liter jars.
5. Place them on the lined bottom of an enamel basin. Pour water and sterilize after boiling for a quarter of an hour.

Take it out and roll it up immediately. Place in a cool place for storage.

Butter in its own juice for the winter

This is the best recipe according to which you can cook butter for lunch or, adding vinegar, store it as a snack for the winter.

Ingredients:

• boletus – 1 kg;
• vegetable oil – 4 tbsp. l.;
• white wine vinegar - 4 tbsp. l.;
• bay leaf – 4 pcs.;
• allspice – 14 pcs.;
• sugar – 1 tsp;
• salt, garlic and herbs to taste.

Step-by-step preparation:

1. After soaking the butter for a short time, peel, cut and rinse again.
2. Transfer to a convenient container with a thick bottom. Cover and simmer in its own juices for about 20 minutes.
3. Pour in vinegar and vegetable oil, add sugar and salt, add spices and herbs.
4. Continue cooking, occasionally removing the lid to stir, for a total of 10 minutes.
5. Place in glass jars that have been previously washed with soda solution and sterilized.
6. Fill the surface with the remaining marinade.

All that remains is to tightly close the dishes, cool them upside down under the blanket and place them on the bottom shelf of the refrigerator for storage.

Butter with vegetables for the winter

Such a twist of butternut squash can captivate all guests if it is displayed on a festive table. Also, such an appetizer can be heated and eaten as a side dish for meat or as a completely independent dish.

Product set:

• boletus – 0.5 kg;
• small squash - 0.5 kg;
• small zucchini – 0.5 kg;
• ripe tomatoes – 0.5 kg;
• tomato paste or ketchup – 150 g;
• flour - 3 tbsp. l.;
• oil (refined);
• spices and salt.

Description of all the steps for preparing a delicious winter snack:

1. Rinse the vegetables. Peel the zucchini, remove the seeds and cut into large semicircles. Simply divide the squash in half. Dip each piece in flour and fry on both sides in a heated frying pan.
2. Pour boiling water over the tomatoes and remove all skins. Fry until thick, pre-grind. Add salt at the end.
3. Remove the sticky skin from the butter caps and rinse thoroughly. Give large specimens any shape, but do not touch small ones. Fry in a thick frying pan, stirring all the time until half cooked.
4. Combine the prepared ingredients in a large container, add your favorite spices (you can use hot seasonings) and ketchup.
5. Place into clean glass containers.
6. Sterilize in a basin filled with water for 1 hour and 40 minutes. Close the jars and cool.

Repeat the sterilization process after two days, reducing the time period to 40 minutes. This will give confidence that the harvest will last until next summer, when it will be possible to harvest a new crop of mushrooms.

How to properly seal boletus in jars for the winter

There are several ways to make butternut squash for the winter. But the first thing to remember is to tightly pack the products into the jars.When the process of pouring the marinade begins, make sure that there are as few air bubbles inside as possible. To do this, just tap on the walls.

To increase shelf life, it is better to sterilize all jars. How to do this and what lids you can use is described below.

Twist options:

1. Some housewives believe that they should not tightly seal the jars and close them with a regular plastic lid or wrap the neck with a piece of parchment paper.
2. The most popular method is to screw the jar with a tin lid. For a tight fit, use a manual seaming machine. But you will first need to sterilize the container with the finished contents. It is lowered to the bottom of a deep basin with hot water, at the bottom of which there is always a cloth or a wooden lattice stand. The lids are placed on top until the end of the process. Next, the cans are pulled out and only then screwed in.
3. Glass lids with a rubber ring have appeared in stores, which are more suitable for canning butter. They are pressed tightly against the can using a spring or clamp. Place in hot water for sterilization. The lid may lift slightly, displacing excess steam and unnecessary air. After cooling it will fall into place, you can remove the clamps.

Sometimes oak barrels are used for salting. But they are only suitable for the private sector with a good, cool cellar. You can learn more about this butter recipe from the video.

Terms and conditions of storage of boletus preparations

If an expiration date is indicated on a product purchased in a store, then it is more difficult to prepare it at home.

In the refrigerator at a temperature below -10 degrees, a jar of butter, closed with a simple lid or wrapped in baking paper, will last up to 9 months. The main condition will be the correct execution of all actions, the use of good products and the protection of the mushrooms from oxygen by pouring boiled oil on top.

Store tightly sealed jars with tin lids for up to 1 year. Then the metal will begin to oxidize and cause damage to the workpiece. The glass coating will ensure safety for up to 2 years. Conditions for these species will not be as harsh. The container can be placed on the balcony, lowered into the cellar, but maintain a low temperature regime.

A swollen lid will indicate the development of a microbe - botulinus. You should refuse to take such preparations - it is deadly. But the appearance of a small film on the surface can be corrected by washing the butter and repeating the canning process.

Be sure to mark the date of manufacture on the jars.

Conclusion

Recipes for butter in jars for the winter give housewives the opportunity to prepare wonderful mushrooms. Moreover, a variety of options will provide the table not only with snack dishes, but will also provide an opportunity to feed the family a delicious lunch or dinner, and the ingredients will saturate the body with useful substances.

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