Mushrooms are famous for their rich composition and nutrient content. Although they belong to plant foods, they are not inferior in calorie content to meat. Therefore, our mushroom caviar will appeal to everyone: vegetarians, those on a low-calorie diet, and gourmets. So feel free to offer the caviar recipe to everyone you know.

Delicious caviar recipe

Mushroom caviar, the recipe for which we will now analyze, is prepared from any fresh mushrooms. But it’s better if it’s honey mushrooms. The mushrooms must be boiled, and if they are bitter mushrooms, for example, milk mushrooms, then soak them in cold water. By adding to the recipe, we get the expressive taste of mushroom caviar.

We must have in stock:

• 2 kg of fresh mushrooms;
• 300 gr. onions;
• juice of half a lemon;
• olive oil – 4 tbsp;
• salt and black pepper.

Recipe:

1. Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to follow the cooking time to avoid poisoning. Then cool and drain in a colander.
2. Chop the onions and fry in a frying pan in oil.
3. Pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
4. Fry the entire mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from heat, place in sterile jars, adding lemon juice.

Classic caviar recipe

In the basic caviar recipe we need only 3 components: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar is made from different varieties of mushrooms - you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: we cook the mushrooms, then chop them. Such a simple recipe.

We will need:

• 1.2 kg fresh or 700 gr. salted mushrooms;
• sunflower oil - a few tablespoons;
• a couple of onions.

Recipe:

1. Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in a large amount of water - cooking will take 1 hour.
2. Drain the water from the mushrooms. Peel the onion and cut into 4 parts.
3. Chop onions and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this it is better to use a chop, but a meat grinder is also suitable - we pass it 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

• several carrots and the same amount of onions;
• 1.5 kg of fresh mushrooms - any, preferably honey mushrooms;
• sunflower or olive oil – 180 g;
• table vinegar – 60 g;
• 3-4 bay leaves;
• black peppercorns;
• ground red pepper;
• 2 tbsp salt.

Recipe:

1. Sort the mushrooms, rinse in salted water, and boil in a large container for 20 minutes. Drain in a colander.
2. Place a large attachment in the meat grinder and pass the boiled mushrooms through.
3. Peel the onion and, finely chop, fry in oil with grated carrots until golden brown.
4. Mix the mixture with spices, add salt, add bay leaves and place in a clean baking dish. Add the remaining oil.
5. Preheat the oven to 240°C. Place the mold and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.

Our mushroom caviar is ready. It’s not hard to guess that thanks to the long simmering in the oven, it acquired a special aroma.

When preparing for the winter, place the mixture in clean, sterile jars and roll up. This caviar is stored until spring.

Mushroom caviar from champignons with walnuts

The caviar, the recipe for which we will now offer, is suitable for gourmets and those who are attracted to everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and slightly season them with walnuts. This way we get a recipe in oriental style.

Let's prepare:

• 800 gr. fresh champignons;
• 300-350 gr. carrots;
• 200 gr. Luke;
• 90 gr. walnut without shell;
• sunflower oil;
• garlic – 3-4 cloves;
• black pepper

Let's start cooking:

1. We clean the mushrooms from debris, wash them and chop them coarsely. Place the mushrooms on a baking sheet, place in the oven, and bake for 20 minutes. The champignons should wilt slightly at a temperature of 180°C.
2. Using a coarse grater, chop the carrots. Chop the onion as finely as possible. Peel the garlic cloves.
3. Place the onion in a frying pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
4. Remove the champignons from the oven, pass them through a meat grinder, adding onions, carrots, garlic, and walnuts. Season with oil, sauce and spices, not forgetting to add salt, and mix.

Any homemade caviar, and especially mushroom caviar made from porcini mushrooms, is a tasty, very delicate delicacy with universal properties: it is an independent dish, a wonderful snack, and a wonderful “ingredient” for sandwiches. However, to each his own, and there are a great many recipes for making caviar. Few people know, but it can be made even from already canned mushrooms, for example those that have been lying in the cellar for a long time, but your hands just can’t get to them. Well, of course, they prepare homemade caviar for the winter from fresh mushrooms, and the recipe is so simple and versatile that you can add almost any ingredients to your liking. The basic composition of ingredients is as follows (based on 0.5 kilograms of fresh porcini mushrooms):

• 3 large spoons olive oil
• small spoon of lemon juice
• ground pepper
• fresh herbs to taste

The preparation is quite simple - you need to wash and peel the mushrooms, cut them into medium pieces, and if they are already a little old, then soak them in water in advance (depending on their age - up to a day). Then simmer them over medium heat for an hour in a small amount of water, but in the meantime, chop the onion very finely and fry it in oil until a recognizable golden crust. When the mushrooms are stewed, cool them a little and run them through the food processor two or three times to completely crush them. The final touch is to mix the ground mushrooms with fried onions, spices and lemon juice. It is recommended to close such caviar in sterilized jars using nylon lids.

Recipe for caviar from assorted fresh forest mushrooms

It often happens that porcini mushrooms are in short supply. But this does not mean that you need to give up everything and leave the family without delicious mushroom caviar, so you can prepare an assortment. To do this, collect a kilogram of various mushrooms: you can prepare delicious caviar for the winter from a mixture of honey mushrooms, oyster mushrooms, porcini mushrooms, champignons, boletus, saffron milk caps and other mushrooms that you find. You will also need two onions (more is possible), one and a half tablespoons of salt and a teaspoon of ground black pepper. This recipe is different from the previous one, but the mushrooms also need to be thoroughly washed and boiled for half an hour. Then you need to drain the water, and cool the mushrooms and chop them finely. You also need to chop the onion finely, and then mix everything together, adding spices to them. Place the resulting salad in a bowl or pan, place a plate and pressure on top. In this form, the preparation should stand in a cool place for 15 days, and by the end of this time the delicious caviar will be ready to be served and consumed, and will practically not lose its unique taste and vitamin qualities. But the most elementary way to prepare mushroom caviar is this Of course, use “old”, last year’s canned mushrooms. All you need to do is grind them in a blender or pass them through a meat grinder, and then combine them with fried finely chopped onions. This is the simplest method, but is only suitable when you have nowhere to put the old canned mushrooms.

The other day I tried an amazingly delicious appetizer while visiting. It turned out to be mushroom caviar - I immediately begged a friend for the recipe. In addition, there are many different variations of the workpiece, from quite primitive to sophisticated, with a twist. As a base, you can take both wild mushrooms and mushrooms grown in special conditions, fresh, salted, even previously dried.

In general, the process of preparing this type of preservation is not very complicated. It is somewhat reminiscent of manufacturing, since here too all products are fried and crushed to a homogeneous consistency. But it also has its secrets.

To get delicious mushroom caviar, you can use almost any edible species - chanterelles, champignons, boletus. Gourmets prefer to take milk mushrooms exclusively or pre-salted. The stems of noble mushrooms also work well, which is very convenient when marinating just the caps. That is, the tops are used for one type of preservation, and the bottom for another. Waste-free production!

There are many ideas for preparing this dish. There are both traditional, basic ones, and more original, signature ones, and you can always choose a delicious recipe to suit your taste. I offer several of the most popular options - from dried, salted, fresh mushrooms, as well as with the addition of vegetables and other ingredients.

Porcini mushrooms are the kings of the “silent hunt”. Finding them is not so easy, but what kind of dishes can be prepared with them! So the caviar from them turns out to be incredibly tasty and tender.

For preparation:

• 1 kg of mushrooms;
• 4 medium tomatoes;
• 2-3 cloves of garlic;
• 50 g vegetable oil;
• 2 tbsp. butter;
• spices (paprika, ground black pepper, chili pepper, salt).

Preparation:

• Peel the raw materials, rinse, cut into pieces and fry in a mixture of two oils for 20 minutes.
• Separate the tomatoes from the skins and seeds, add to the mushrooms, and grind everything in a meat grinder.
• Place the minced meat in a frying pan and simmer over low heat for another 5 minutes, add spices and stir.
• Serve cold with croutons or homemade potato chips.

Mushroom caviar through a meat grinder with carrots and onions

Caviar with onions and carrots is very interesting, with a delicate structure, and it’s not difficult to prepare.

You will need:

• 2.5 kg of raw materials;
• 0.5 kg of carrots and onions;
• 25 ml vinegar;
• 0.5 liters of vegetable oil for frying;
• 40 g salt;
• 5 g ground red hot pepper.

The preparation almost exactly repeats the classic recipe:

• Mushrooms need to be boiled in salted water for 40-60 minutes. Place in a colander and let cool;
• Grind by passing through a meat grinder;
• Chop the onion into cubes, grate the carrots on a fine grater;
• Heat half a glass of oil in a hot frying pan, sauté the onion in it first, then add the carrots;
• Combine the mushroom mixture with vegetables, add the remaining oil and spices;
• Simmer the mixture for an hour, stirring occasionally;
• At the end of cooking, add vinegar;
• Place into clean jars and roll up.

How to prepare caviar from fresh mushrooms with garlic for the winter

Now let's look at a recipe where the delicacy is proposed to be prepared from fresh mushrooms, only collected or, in extreme cases, bought in a store, and then boiled in water.

We will need:

• 1 kilogram of raw materials;
• 1 l. water;
• 4-5 large onions;
• 3 tbsp. table salt;
• 2-3 cloves of garlic;
• vegetable oil for frying vegetables;
• 2 tbsp. vinegar;
• spices and salt to taste.

Preparation:

• Mushrooms are peeled, washed, boiled for 10 minutes;
• Then you need to drain this water, rinse the raw materials again under running water, put them in a pan with water and salt, cook for 15 minutes;
• Strain the product and grind in a meat grinder;
• Cut the onion into cubes, fry in oil, add garlic and mushrooms, simmer over low heat for another 10-12 minutes;
• Pack the finished dish into jars, add a tablespoon of ordinary vinegar to each jar (calculated for a 0.5 liter jar), and roll up.

The simplest recipe for caviar from dried mushrooms

If you prepare a snack using the dried version, you must first soak them in water.

The procedure is simple:

• pour the raw material with clean water for 3-4 hours, and then drain this liquid;
• boil the raw material in salted water;
• cool the product, grind it;
• Finely chop the onion, saute in vegetable oil until transparent or light golden brown;
• add paste-like mushrooms and spices to the pan, simmer for another 10 minutes;
• Cool the mixture and grind with a blender or meat grinder.

For some reason, caviar from dried raw materials comes out more aromatic and tender than from fresh ones, so all the efforts pay off in the taste of the dish.

Cooking mushroom caviar at home

An excellent preparation for the winter is made from previously pickled mushrooms, for example, milk mushrooms. With this processing method they become even more tasty and juicy than fresh ones.

For a small portion of the product you will need:

• 250 grams of mushrooms;
• 1 onion;
• vegetable oil for frying;
• spices as desired.

Cooking process:

• salted milk mushrooms or other mushrooms are removed from a jar or tub, placed in a colander and washed well with running water to remove excess salt;
• the raw materials must be allowed to drain and dry;
• the onion is cut into cubes, sauteed in oil until soft, cooled;
• All that remains is to combine the mushrooms and onions together, season with spices and chop in any convenient way - in a blender, meat grinder, food processor or the old fashioned way on a board with a sharp knife, but this will take much longer.

I will add that each housewife chooses her favorite consistency, some prefer a soft paste, while others prefer graininess and the presence of pieces.

How to store caviar

Successfully prepared preparations for the winter still need to be able to be preserved. It’s such a shame when the fruits of many hours of labor simply begin to deteriorate due to a poorly washed jar, a weak lid, or too high a storage temperature! So remember, dear housewives!

Even well-fried caviar, poured into clean jars, can spoil over time. To avoid this, it is better to additionally sterilize it.

• To do this, fill the jars filled with the aromatic mixture to the top with boiled vegetable oil, cover with clean lids and place in a large container;
• Place a cloth or metal mesh on the bottom to prevent the glass from bursting due to temperature changes;
• Next, water is poured into the container so as to reach the “shoulders” of the cans; the water is turned on under the pan;
• In this way, jars need to be boiled for 5 minutes for a volume of 0.5 liters, and 10 for liter jars;
• After this, they are rolled up, wrapped and, after cooling, placed in the cold;
• Unsterilized food should only be stored in the refrigerator to avoid the development of dangerous bacteria.

And another little-known method is freezing the product. To do this, the finished and slightly cooled caviar is laid out in portioned bags, trying to fill them to the brim and remove excess air. All that remains is to place such preparations in the freezer, and then, if necessary, take them out and reheat them. I will only add that defrosted food should be eaten within a day or two, since then the product can spoil and even cause food poisoning.

Mushroom caviar is not difficult to prepare, but there are a few important tips that will help you get the desired result.

• thoroughly clean the raw materials, removing debris, twigs, sand, dirt, wormy and old mushrooms;
• conditionally edible species must first be soaked to remove bitterness and poisons in salted and acidified water (10 grams of salt and 2 grams of citric acid for each liter of water);
• It’s better to take raw materials of the same variety, it will be tastier;
• for preparation for the winter, they are generally boiled for 40-60 minutes;
• It is better to fry vegetables in vegetable or butter, it will be tastier;
• caviar should be the same consistency, ideally creamy, and if the vegetables after frying can be rubbed through a sieve, then the mushrooms can only be ground in a meat grinder or blended;
• You need to store the finished dish in clean, sterile jars; in the cold, plastic lids are more suitable, and for indoor storage, you should roll up the workpiece with metal lids.

Caviar can be an original addition to a holiday table or the main diet of vegetarians, fasting people, and people losing weight. After all, mushrooms, despite their high nutritional value, are low in calories, but in terms of benefits they are equal to traditional meat. I wish you bon appetit, and for new menu ideas, visit our blog, goodbye.

It is known that people in Rus' dabbled with mushrooms even before the adoption of Christianity. Although the word itself came into use only in the 16th century. Before this, peasants went into the forest to “pluck their lips,” which meant picking mushrooms. Moreover, they were collected by entire villages. And, of course, so that the harvest would not be lost, even then they tried to make preparations.

Garlic appeared relatively recently, only in the 19th century, when they learned to make the first canned food. Today this delicacy is prepared for the winter, added to pies and made into pizza toppings. Serve as an appetizer with ready-made meat dishes and simply eat sandwiches with caviar.

Most often, mushroom caviar with garlic is prepared from fresh plants. This is due to the fact that salted and pickled mushrooms can distort the special taste of the dish.

A universal recipe may include the following ingredients:

• fresh mushrooms - 0.5 kilograms;
• garlic - 3-5 cloves;
• vegetable oil - 3 tablespoons;
• lemon juice - 1 tablespoon;
• dill - 10 grams;
• parsley - 10 grams;
• spices.

In addition, you can add 1 onion.

How to cook:

1. The mushrooms need to be peeled, cut, poured into a frying pan and simmered over low heat. Add water there so that the yummy does not burn. Mushrooms should simmer in a frying pan for at least 45-60 minutes.
2. Finely chopped onion is fried in oil.
3. The cooled mushrooms are scrolled in a meat grinder twice.
4. Garlic can be crushed using a special crusher or grated on a fine grater.
5. All prepared ingredients are mixed, lemon juice and spices (pepper and salt) are added.
6. If the dish is served, it can be decorated with herbs.

This snack can be stored in the refrigerator for up to 5 days.

Preparation for the winter

It is worth considering that garlic is prepared according to a slightly different recipe. First of all, all the listed ingredients are taken in larger quantities. One jar for the winter is not serious. It is best to multiply them proportionally by 3-4 times (not 0.5 mushrooms, but 1.5 kilograms, not 1 onion, but 3, etc.).

In addition, there should be additional products on the kitchen table:

• vinegar;
• bay leaf.

So, how is mushroom caviar with garlic prepared? The recipe for the winter is:

1. Peeled and finely chopped mushrooms should be boiled for an hour. Then rinse and wait until all the water has drained. Otherwise, instead of a tasty snack, you will end up with watery mush.
2. Next you need to fry the onion and add the mushroom preparation to it. Mix.
3. Add spices and bay leaves to the resulting mixture. Simmer for 1.5-2 hours.
4. Lastly, add garlic and a tablespoon of vinegar.

After cooking, the still hot appetizer is placed in sterile jars and stored in the cellar.

Alternatively, you can store caviar in the freezer. Then there is no need to add vinegar during the cooking process.

The most delicious honey mushroom caviar

Experienced chefs are sure that the food tastes best with garlic.

To indulge in this delicious dish, you need to take the following ingredients:

• fresh honey mushrooms - 1 kilogram;
• onions - 2 pieces;
• garlic - 4-5 cloves;
• vegetable oil;
• vinegar;
• spices to taste.

Those who want to prepare a snack for a couple of days are recommended to use the first recipe described. In this case, there is no need to add vinegar. To treat yourself to mushrooms in the winter, you need to prepare them according to the second recipe.

By the way, to keep the caviar better, you can pour the remaining oil in which the onions were fried into the jar on top.

Do not spoil the dish with vegetables

In addition, experienced housewives are sure that mushroom caviar with garlic turns out more piquant if you add vegetables to it. Most often found in recipes:

• carrots (usually limited to one medium-sized root vegetable);
• tomatoes (it is recommended to take 2-3 pieces per kilogram of mushrooms).

Moreover, vegetables can be taken in a duet, or you can use only one ingredient in the recipe. Carrots are usually grated and stewed together with onions. The tomatoes, in turn, are finely chopped and also sent to the frying pan. If the recipe contains both tomatoes and carrots, it is recommended to fry the mixture until golden brown. For those who prefer spicy snacks, you can add a little chili pepper to the dish.

Porcini mushroom caviar

The recipe for porcini mushrooms looks different. This noble “forest dweller” is distinguished not only by its taste, but also by its cooking methods.

So, how is “white” mushroom caviar with garlic prepared? The recipe usually includes the following ingredients:

• a kilogram of noble porcini mushrooms;
• 3-4 tomatoes;
• garlic to taste;
• vegetable oil;
• 50 grams of butter;
• spices.

For caviar, choose the largest mushrooms, peel them and finely chop them. Then they are sent to the frying pan. You must first heat the vegetable oil and butter on it.

It is worth noting that porcini mushrooms are fried for 20 minutes, then they are cooled and crushed using a blender or meat grinder.

In this recipe, it is recommended to peel the tomatoes and also grind them through a meat grinder. In the next step, all ingredients are mixed. Then they go into the frying pan for a few minutes. The hostess just has to wait for the excess moisture to evaporate from the snack.

What other mushrooms can be turned into caviar?

Mushroom caviar with garlic can turn out delicious from almost any mushroom. Winning snacks come from:

• oily;
• champignons;
• russula;
• saffron milk caps;
• chanterelles;
• oyster mushroom;
• milk mushrooms;
• redheads.

In any case, the milk mushrooms must be boiled first. Even if this is not a preparation for the winter, but a dish for the holiday table. They even cook for at least 40 minutes.

In addition, nowadays caviar can be prepared at any time of the year. Frozen and dry mushrooms are suitable for deliciousness. Only in the first case, they need to be thawed and excess moisture drained, and in the second, on the contrary, they need to be soaked for several hours.

Even in winter you can find fresh mushrooms on store shelves. Most often oyster mushrooms and champignons. But sometimes honey mushrooms or porcini mushrooms also appear there.

When you have a multicooker at home

Modern housewives can prepare most dishes in a slow cooker. Mushroom caviar with garlic was no exception. The main thing is to maintain proportions.

For the snack you will need:

• fresh frozen mushrooms - 0.6 kilograms;
• onion - 2 heads;
• carrots - 1 piece;
• garlic - 2-3 heads;
• vegetable oil - 5-6 tablespoons;
• water - 2 liters;
• vinegar;
• bay leaf - 2-3 pieces;
• spices.

Cooking method:

1. Place the mushrooms in a bowl and cover with water. Add spices, vinegar and garlic, stir. Turn on the “Soup” program and set the timer for 20 minutes.
2. Strain the cooled mushrooms through a sieve and grind in a meat grinder. Grind onions and carrots.
3. Pour vegetable oil into the multicooker pan, add and stir the vegetables. Close the lid and set to “Fry” for 15 minutes.
4. Then mix everything and set the “Stewing” program for 20 minutes.

The caviar is ready. You can put it in sterile jars or simply spread it on a sandwich.

There are a few more tips that you shouldn't ignore.

First of all, experienced housewives advise using loose nylon lids for mushrooms. It is not recommended to seal jars hermetically. The fact is that mushrooms without air create a good environment for bacteria to multiply. Including botulism, which is life-threatening.

You should not prepare a lot of mushroom caviar for the winter. It’s still safer to pickle mushrooms.

You can only cook from safe edible mushrooms. It is better to refuse such a snack when visiting unfamiliar guests. There is no guarantee that the dish is prepared according to all the rules.

In addition, there is no need to let children try it. This is too heavy food for the body.

Let's prepare incomparable caviar from aromatic porcini mushrooms today, and we will tell you in detail how to make it tasty and correctly in the recipes described below.

Recipe for porcini mushroom caviar through a meat grinder

Ingredients:

• – 4.5 kg;
• onions – 1.5 kg;
• – 2/3 tbsp.;
• kitchen salt - to taste;
• mixture of peppers - to taste;
• table vinegar – 90 ml.

Preparation

First, we sort out all the available mushrooms, and then rinse them thoroughly in plenty of cold water. Now we move them into a tall, large saucepan, fill everything with clean water and add some salt so that it is quite salty. Place this container on the gas stove and boil the mushrooms for about 25 minutes. We throw them into a deep colander and as soon as they stop steaming, we pass everything through an electric meat grinder.

Peel the onion and chop it into large cubes. Heat sunflower oil in a large saucepan and fry the onion until soft. We remove it with a slotted spoon and chop it in exactly the same way as mushrooms, and pour in the oil in which the onion was fried. To suit your taste, add a mixture of various peppers, pour vinegar into the caviar and, after mixing the appetizer with a spatula, distribute it into glass containers fried in the oven. We put them on the stove and in saucepans with water, sterilize them for 40 minutes, after which we roll up the jars with fried lids.

Caviar from fresh porcini mushrooms - a recipe for the winter

Ingredients:

• fresh porcini mushrooms – 4 kg;
• carrots – 700 g;
• onions – 900 g;
• tomatoes – 600 g;
• sunflower oil – 300 ml;
• laurel leaf – 4 pcs.;
• pepper, salt - to taste.

Preparation

Cut the thoroughly washed mushrooms into 2-3 parts and place them in a pan with well-salted water. Boil the mushrooms on the stove for at least 15-20 minutes, then transfer them to a metal colander and rinse under running water, and then leave to drain.

Fry finely chopped fresh onions in a deep saucepan along with carrots grated on a medium grater until the vegetables are ready. Next, add tomatoes twisted through a large sieve in a meat grinder and, sprinkling everything to taste with aromatic black pepper and salt, simmer under the lid for about 7 minutes. Move it all together with the oil into a saucepan with a thick bottom and add the boiled mushrooms, chopped into small pieces, to the stewed vegetables. We simmer the caviar on the gas stove burner for an hour, and then distribute it into glass jars, scalded three times with boiling water and seal them hermetically.

Caviar from the legs of porcini mushrooms - a recipe for the winter

Ingredients:

• stems of porcini mushrooms – 2 kg;
• onion – 700 g;
• fresh parsley – 1 bunch;
• sunflower oil – 120 ml;
• vinegar – 50 ml;
• kitchen salt - to taste.

Preparation

If you need porcini mushroom caps to prepare any tasty dishes, then we know how to prepare equally tasty caviar from the remaining legs.

We wash the legs even more carefully and responsibly, as there may be remains of soil on them. Next, cut them into arbitrary cubes and fry them together with the same cubes of juicy onion in a large amount of sunflower oil in a saucepan. When we see that the mushrooms are already seized with brownish crusts, turn off the gas and let them cool. Then we transfer all this aromatic beauty into a large blender bowl and grind it to a paste with small pieces. We transfer it back to the saucepan and, adding a little water and kitchen salt (to taste), simmer the appetizer for 30, or even 40 minutes. We distribute it into properly prepared jars and seal everything with tin lids.