Mushrooms in tomato puree — great snack by a winter feast. It is one of the most reliable reliable and safe ways of conservation. Most of all are suitable for such canned food white, birch mushrooms and aspen mushrooms, but it is possible to use also champignons or raincoats.
It is required to you
- 1 kg of mushrooms;
- 1 kg of tomatoes;
- 5 tablespoons of salt;
- 1 tablespoon of sugar;
- vinegar;
- bay leaf;
- big pan;
- banks of 1 l or 0.5 l;
- colander;
- pan for sterilization;
Instruction
1. For conservation choose strong mushrooms, without any defects. Remove garbage, wash up mushrooms. Even if they not really large, it is better to cut them in half. Big it is possible to divide into 4 parts. For this type of canned food both hats, and legs are used. If at you there is a lot of trophies of "silent hunting", put the prepared parts in slightly added some salt water.
2. Warm up water. On 1 kg of the cleaned mushrooms you will need 1 glass of water. Add some salt to water (there will be enough 15 g of salt on such amount of liquid). Put mushrooms in hot water and bring to the boil. Reduce fire to weak and you cook 20 minutes. When mushrooms settle on a bottom, drain water through a colander.
3. Make tomato puree. Choose mature tomatoes, wash up them and cut. The quantity and the size of parts don't matter, tomatoes all the same will boil soft. The main thing that they were well ripened and rather soft.
4. Put tomatoes in a pan, fill in with water and on strong fire bring to the boil. Then lower fire and you cook at constant stirring until tomatoes well don't boil soft.
5. Wipe pieces of tomatoes through a sieve. Put the turned-out weight in a pan (it is possible to take ware of the bigger size) and continue to cook on average fire until the volume of puree decreases half or even slightly more. In 5 minutes prior to the end of cooking put salt, sugar and bay leaf. 0.5 tablespoons of salt and 1 tablespoon of sugar are the share of 1 kg of ready puree. It is possible to add a little vinegar.
6. Add the boiled mushrooms to the boiling puree. If you correctly calculated quantity of products, at you the ratio of puree and mushrooms 1:3 has to turn out. Wait while pan contents properly prokipit. On it will leave minutes 5-8.
7. Banks for mushrooms in tomato puree are preparing as well as for any other canned food. They need to be washed up and warmed up carefully. Lay out in them mushrooms in a tomato, cover with covers, put in a pan with water and sterilize. One-liter jars need to be sterilized within 35 minutes, for half liter will be half an hour enough. You shouldn't use ware of the bigger size for conservation of mushrooms.