From the history of canning The era of canning began in the distant 1795, when the French chef Nicolas Francois Upper took first place in the competition for the best way of long-term storage of products, for which he was awarded a gold medal. The can was cooked as follows: a tin can was filled with food, and then heated with steam or in hot water. Also at the top of the jar there was a small hole through which the excess air came out, after removal of which, the hole was sealed. After that, the hermetically sealed can was boiled for some time in hot water. This way of processing the products made it possible to preserve meat, vegetables and fruits for a long time, and, at that time, seemed a miracle. As we see, today canning is a very common way of preserving products, especially since this method is generally available to everyone. Well, canned mushrooms, tomatoes or other products are always honorable guests on any table.
Ingredients:- Mushrooms oil 1000 g
- Water 3 l
- Onions 1 pc.
- Bay leaf 2 pcs.
- Salt 1 tbsp. l.
- Sugar 1 tbsp. l.
- Pepper black with peas 8 pcs.
- Pepper fragrant 4 pcs.
- Fresh dill 1 bunch
- Apple vinegar 50 ml
- Step 1 Main ingredients: butter, onion, black pepper and fragrant, dill, salt, sugar and bay leaf.
- Step 2 Mine, brush the mushrooms, and then cook them for 10 minutes. Also need to add a whole or half-reded onion.
- Step 3 Then drain the water from the mushrooms.
- Step 4 Again, return the mushrooms to the pan, add 1.5 liters of water, 1 tablespoon of salt, 1 tablespoon of sugar, pepper, bay leaf and cook for 30 minutes.
- Step 5 Cut the dill.
- Step 6 On the 25th minute, add 50 grams of vinegar and chopped dill.
- Step 7 Immediately after finishing the cooking of mushrooms, place them in sterile jars and roll them up with lids.