Preparation

• Remove any mushrooms that are not in good condition. We cannot use mushrooms that are bruised or damaged.
• Clean the mushrooms carefully, removing any dirt with a soft brush or cloth. Then, rinse them under a stream of cold water to ensure no dirt remains.
• Bring a large pot of water to a boil. Once it begins to boil, add salt, using approximately 2 tablespoons for every liter of water.
• Blanch the mushrooms in the boiling water for 5 minutes to ensure they are completely blanched.
• Drain the mushrooms with a colander and set them aside. Also, separately reserve the salted cooking water.
• Let the mushrooms and salted water cool completely to room temperature.
• Fill the glass jars with the mushrooms, ensuring there are no empty spaces.
• Cover the mushrooms with the salted cooking water, leaving approximately a finger-width of space at the top of the jar.
• Seal the jars hermetically and place them inside a large pot filled with cold water. Ensure the water covers the jars by 3 fingers' width. Bring the water to a boil and let them boil for 25 minutes.
• Allow them to cool in the pot itself until the water reaches room temperature before removing the jars.