병조림 레시피
통양송이버섯 마리네이드 병조림
검증된 NCHFP 조리법에 따라 오일과 식초로 마리네이드한 통양송이버섯입니다.
35 분
35 분
-
9
보통
재료
- 7 lb (about 3.18 kg) small whole fresh cultivated mushrooms
- 1/2 US cup bottled lemon juice
- 2 US cups olive or salad oil
- 2 1/2 US cups white vinegar (5% acidity)
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp canning or pickling salt
- 1/2 US cup finely chopped onions
- 1/4 US cup diced pimento
- 2 garlic cloves, quartered
- 25 black peppercorns
만드는 법
2. Put mushrooms in a saucepan, add 1/2 US cup bottled lemon juice and enough water to cover. Bring to a boil, simmer 5 minutes and drain.
3. Combine 2 US cups oil, 2 1/2 US cups white vinegar (5% acidity), oregano, basil and salt. Stir in onions and pimento and bring to a boil.
4. Put 1/4 garlic clove and 2–3 black peppercorns into each clean hot half-pint jar.
5. Fill with hot mushrooms and hot, well-mixed oil-vinegar solution, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace, wipe rims and close.
6. Process in an actively boiling-water canner: 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft and 35 minutes above 6,000 ft.
7. Remove jars, cool undisturbed for 12–24 hours and check seals.
보관
Store sealed unopened jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
보관 가능 기간
For best quality, use within 12 months.
안전 안내
Use cultivated edible mushrooms only; never can wild mushrooms with this recipe. Use bottled lemon juice and white vinegar of 5% acidity only, and do not reduce their quantities. Do not alter the oil, vinegar, lemon juice or vegetable proportions and do not add extra ingredients. Use half-pint jars only; the tested NCHFP recipe gives no processing time for larger jars. Maintain 1/2 inch headspace and adjust boiling-water processing time for elevation. Never taste jars with failed seals, bulging lids, leakage, mold, gas, unusual odor or other spoilage signs; discard safely.