Ingredients for mushroom preserves
- 1 kg fungus
- Half a lemon juice
Preparation of mushroom preserves
- Wash the fungus and divide the big ones into two. Boil in lemon water for 5-6 minutes and place in jars. Add 2 teaspoons of salt to each kavanoza and add hot water over the jar to leave a finger space on it. Take the air by inserting a knife several times between the edges of the jar with mushrooms. Dry the mouth of the jar, close the lid and tighten it tightly.
- Fill 2/3 of a large saucepan with water, place in a pot so that the lids of the jars are below and boil for 1 hour. Once you have received it from the pans, let it cool again so that the caps remain at the bottom. Keep it in a cool place.