How to store salted mushrooms at home. Terms and conditions of storage of salted mushrooms. How to store salted mushrooms
Not every housewife knows how to store milk mushrooms after salting. Therefore, often with difficulty prepared conservation is irretrievably damaged and thrown away. This leaves a mark, I don’t feel like harvesting mushrooms for the next season. But it is worth learning how to store salted milk mushrooms after salting, if only in order to test the proposed methods in the coming season.
They are all quite simple and do not require the creation of any special conditions. Read the tips and put them into practice. Pay attention to this fact. Before storing milk mushrooms after salting in a cold way, you need to steam all the containers used with boiling water, especially oak and aspen barrels.
How to store milk mushrooms after cold pickling
Store salted mushrooms in a cool, well-ventilated area. It is best to keep the temperature there at 5–6 °C. It should not fall below 0 ° C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 ° C they turn sour and deteriorate. When storing salted mushrooms, you should regularly check whether they are covered with brine.
Before you store milk mushrooms after cold pickling, you need to learn one rule: mushrooms should always be in brine, be immersed in it, and not float up. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with mushrooms. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of dishes is removed with a clean cloth moistened with hot water.
Salted mushrooms are most often eaten as a snack.
They are also used to prepare stuffing for pies, cold dishes, cook mushroom mushrooms, soups.
All these various foods are very nutritious and tasty. If salted mushrooms are washed in several waters or boiled in clean water or milk until the salinity disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, hodgepodges, etc. Salted milk mushrooms are stored in glass jars, enameled buckets, wooden tubs or stainless steel tanks.
In enameled buckets, you should check the strength of the enamel: old buckets with damaged enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid), and forms toxic compounds. Wooden utensils must be new or always used only for storing mushrooms.
Pots from pickled cucumbers or cabbage are not suitable, since mushrooms acquire an unusual flavor when stored in them. Mushrooms spoil quickly in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed. Mushrooms left in open jars will spoil quickly. Before use, the dishes should be thoroughly washed as follows: keep at least 8-10 hours in warm water, then wash in alkaline water using soda (per 1 liter of water 1 tablespoon of soda), pour over boiling water or boil in clean water (without additions) 5-10 minutes, then let the water drain; do not wipe with a towel. The dishes from under the mushrooms are immediately washed and stored under a lid or upside down in a clean, dry room with good air access.
Wooden utensils should be equipped with two lids: a small wooden circle that freely enters the container, on which a stone-oppression is placed, and a larger circle that completely covers the utensil. Both covers are wiped clean with sand and soda water, doused with boiling water and allowed to dry. On the mushrooms, under a circle with oppression, they put a clean, dense, boiled napkin that completely covers the mushrooms. Purely washed cobblestone is used as oppression.
Metal oppression worsens the taste and color of mushrooms.
Glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic tires, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Plastic tires and corks are soaked for 10-18 minutes in a soda solution, then rinsed in boiled water. Rubber caps and stoppers are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin. Metal lids are washed with soda water, left in this water for 5-10 minutes, and then several times, changing the water, rinsed with boiled water and spread on a clean napkin. Mushrooms should be stored in a clean, cool, dark place. The most favorable room temperature is from +1 to +4 ?С. Mushrooms can be preserved for a long time if microorganisms are destroyed or their development is delayed.
How to store salted black mushrooms after salting
Before storing salted black mushrooms after salting, you need to make sure that the mushrooms are completely ready and the fermentation process has stopped. Black mushrooms after salting are stored in the same way as the rest of the mushrooms. Although the black mushroom does not belong to the little-known edible mushrooms, but salted with garlic and spices, it is in no way inferior, for example, to the yellow mushroom. In salting, the mushroom acquires a beautiful dark cherry color. A characteristic feature of black mushrooms is that they are very stable in pickling, they can be stored for years without losing their strength and taste.
An article on how, where and how much to store fresh, salted and pickled mushrooms in an apartment.
Mushroom time will soon come, when mushrooms begin to grow in the forest, and they can be harvested. Collecting mushrooms is not a problem for many housewives, it is much more important to clean them, cook them, and keep them fit for consumption.
How mushrooms store nutrients
Mushrooms have a lot of protein, about 1% fat, close to 3% carbohydrates, amino acids and vitamins. Also trace elements (copper, zinc, iron, cobalt, calcium and potassium). Due to this content of nutrients, mushrooms are considered a dietary product, but still we must not forget that mushrooms are difficult to digest by the body, and you can’t eat a lot of them.
White mushrooms
There is mushrooms that act curatively on the body:
- White mushrooms destroy E. coli.
- Russula: greenish (scaly), brownish, blue-green, olive inhibit the growth of malignant tumors.
- Chanterelles and russula suppress staphylococci.
Russula greenish (scaly)
Chanterelles
Various edible mushrooms useful for headaches, gout, and chanterelles improve the condition of the liver.
Many useful substances in mushrooms are preserved if processed immediately after collection, and pickled or salted.
But most of the nutritional properties are preserved in mushrooms if they are frozen.
Here unusual way to freeze mushrooms:
- We clean edible (conditionally edible) mushrooms, wash them in cold water, cut large ones into quarters, small ones whole.
- Prepare a lemon solution (1 teaspoon of lemon juice or 1.5 teaspoons of citric acid, 0.5 l of water), and soak the mushrooms in it for 5 minutes so that they do not darken and remain a beautiful natural color.
- Boil the mushrooms for a couple: whole medium-sized - 5 minutes, small or cut into quarters - 3-5 minutes, finely chopped - 3 minutes.
- We distribute the cooled mushrooms into bags and freeze in the freezer.
How long can fresh mushrooms be stored without processing after harvest?
How long to store fresh mushrooms
When going on a "mushroom hunt" you must arm yourself with a knife with a blade stainless steel. When cutting mushrooms with such a knife, they will not turn black, and they will stay fresh longer.
Mushrooms are a perishable product, so collection time - 4 hours, and then the mushrooms need to be processed.
Brought from the forest wet mushrooms picked in the rain should be cleaned and processed immediately coming from the forest.
Mushrooms collected in dry weather without a refrigerator can be stored for 6 hours, no more. If you do not have time to clean all the mushrooms at once, they need to be laid out so that they do not touch each other, not mine, in a cool place, and try to process for 16-18 hours.
If on the balcony about 10°C, chanterelles can be left for storage, but not more than 1 day.
Fresh, peeled mushrooms can be stored in the refrigerator for no more than 3 days.
How and how much can you store raw porcini mushrooms, chanterelles, champignons, veselka mushroom, truffle, oyster mushrooms, russula, boletus mushrooms in the refrigerator, freezer?
Aspen mushrooms
If you have collected a lot of mushrooms, and there is no way to process them all at once, first of all, you need to clean, wash and boil spongy mushrooms(white, boletus, boletus, boletus, Polish, mossiness mushrooms), they quickly deteriorate and turn black.
Having processed spongy mushrooms, you can not boil, but cut into pieces, small mushrooms can be whole, placed on a tray - and in the freezer. After a few hours, when the mushrooms are frozen, take out the tray, put the mushrooms in bags and place them back in the freezer for storage there.
You can also young spongy and lamellar mushrooms: russula, mushrooms (except for conditionally edible mushrooms) first blanch (hold for 1-2 minutes in boiling water), and then freeze.
Raw fresh mushrooms, peeled, can be stored in the refrigerator, given that the temperature in it is kept from 0 to + 2 ° C:
- Dry and hard mushrooms, young porcini mushrooms - about 1 day
- Mushrooms - about 3 days
Attention. If you are going to freeze chanterelles, be aware that they are bitter after freezing, especially if they were collected in coniferous forests, or after a hot summer. So that the chanterelles are not bitter, they must be boiled before freezing.
Veselka mushrooms need to be processed and cleaned as soon as you bring it from the forest, as they age quickly.
Veselka mushrooms
truffle mushrooms can be stored in the refrigerator for 2-4 days. If you need to keep the mushrooms longer, they are cleaned, washed and dried, covered with completely dry rice, from this procedure the rice acquires the aroma of truffles. Also, peeled mushrooms are well preserved if they are tightly wrapped and frozen, poured with olive oil or alcohol.
truffle mushrooms
oyster mushrooms in the refrigerator at + 2 ° C can be stored for no more than 4 days, sometimes you need to get them out and make sure that they do not dry out.
oyster mushrooms
How and how much can you store frozen mushrooms in the refrigerator, freezer: storage rules
How long to store frozen mushrooms in the freezer
Mushrooms can be stored in the freezer depending on the temperature., which is supported by the freezer:
- At a temperature of -12-14°C - for 3-4 months
- -14-18°C - for 4-6 months
- -18-24°C - for 1 year
Frozen mushrooms can only be stored in the refrigerator until they are thawed., then they need to be boiled or fried, otherwise they will become soft and begin to rot.
How and how much can boiled mushrooms be stored in the refrigerator, freezer: storage rules
How long to store boiled mushrooms in the refrigerator, freezer
Boiled mushrooms or soup with mushrooms can be stored in the refrigerator for 1-2 days, depending on what temperature is maintained by your refrigerator.
Frozen boiled mushrooms in the freezer can be stored for about 1 year, but you need to remember that you can’t take them out and defrost, and then you can’t freeze them again, because the mushrooms will lose their taste properties and can be harmful to health.
How and how much you can store salted mushrooms in the refrigerator, freezer: storage rules
How long to store salted mushrooms in the refrigerator, freezer
To pickle mushrooms properly need to have room with constant temperature plus 3-4°C, if there is a minus temperature, the mushrooms will freeze and lose their properties, if it is more than plus 7 ° C, harmful bacteria will begin to develop. Such a room is called a basement. Besides basement must be dry, but if it is not there, you need to look for another way out.
Mushrooms can be salted in a saucepan, and kept until they are salted on the balcony, and then put in the refrigerator or freezer.
That's how experienced housewives advise storing salted mushrooms:
- Drain the brine from the salted mushrooms, dry them, put in plastic bags and put in the freezer. So mushrooms can be stored for 1 year. Before eating mushrooms, we defrost them in natural conditions (we take them out of the freezer on the kitchen table and wait until they are defrosted), add the onion cut into half rings, pour over with sunflower oil, and serve with boiled potatoes.
- We put the salted mushrooms in a jar along with the brine, cover with a cloth soaked in vodka or alcohol on top, press it down with a wooden circle or wooden sticks crosswise so that the mushrooms do not float up, close with a plastic lid, also dipped in vodka, and store in the refrigerator for several months.
- If it’s hot on the balcony, but you want to salt the mushrooms, then you can salt them like this: salt the mushrooms in a jar for 7 days (in the refrigerator), then drain the brine, and fill the mushrooms with vegetable oil to the top. You can already eat them. You can store 1-2 months.
- After salting the mushrooms, drain the brine from them, pour fresh brine, boil for 2 minutes in a saucepan, put in jars, sterilize for 30 minutes, and roll up. Hermetically sealed salted mushrooms can be stored in the refrigerator for six months.
How and how much you can store fried mushrooms in the refrigerator, freezer: storage rules
How long to store fried mushrooms in the refrigerator, freezer
Fried mushrooms can be stored in the refrigerator for no more than 1 day..
Fried mushrooms can be stored in the freezer for 6 months. Such mushrooms are suitable for pies, pizza and pie, as a filling, you can also cook casseroles, juliennes from them.
Roast frozen mushrooms So:
- Peeled washed spongy mushrooms cut into small pieces.
- Fry in a small amount of vegetable oil for about 15-20 minutes.
- When the moisture evaporates, turn off the fire under the mushrooms, let it cool.
- Pack into bags and place in the freezer.
Another option for freezing to better preserve the mushroom flavor, peeled and washed spongy mushrooms can be cut into pieces, put on a baking sheet, and held in a hot oven (about half an hour) until the moisture evaporates, and then cool and place in the freezer.
How to store fried mushrooms for the winter?
How long to store fried mushrooms rolled up in a jar
Fried mushrooms for the winter
All spongy mushrooms and chanterelles can be cooked in this way.
- Wash mushrooms, clean, blanch for about 5 minutes in hot water, take out of the water, let it drain.
- We fry the mushrooms in a sufficient amount of vegetable oil, salt, pepper, add finely chopped onions fried in vegetable oil.
- Melt butter.
- Pour a little butter into a clean sterile jar, put mushrooms tightly, pour butter on top to fill all the voids, and there was a thick layer of butter on top.
- We roll up sterile or close with plastic lids, and store in the refrigerator for the whole winter.
Note. Instead of butter, it is better to use lard, since butter becomes bitter over time, lard does not.
Where to store and how much salted mushrooms after salting, how to store them in an apartment?
How much to store salted mushrooms in the apartment
Sometimes it seems that for storage in an apartment, it is easiest to roll mushrooms into jars. Pickled mushrooms are suitable for rolling, they have a lot of vinegar, and it prevents harmful bacteria from developing, but salted ones are not immune from this. That's why salted mushrooms are better not to roll, but to use the old ways of our grandmothers.
Tips from experienced housewives:
- A pot with salted mushrooms can also be stored on the loggia, but it must be remembered that mushrooms at temperatures below plus 3 ° C lose their taste properties, so for mushrooms you need to do insulated box and store them there.
- Salted mushrooms need to be checked once a week, is there enough brine in mushrooms, if the brine has evaporated - add cold boiled water and if mold appears, remove it.
- If you didn't follow and there is a lot of mold in the mushrooms, you need all drain the brine, rinse the mushrooms with cold boiled water, and pour new brine(for 1 liter of water, take 10 g of salt, several peas of black and allspice pepper, 1 bay leaf, several cloves and garlic cloves, dill seeds, a small horseradish root).
How long can pickled mushrooms be stored in jars under an iron lid in a rolled cellar?
How long to store pickled mushrooms closed with iron lids
Ideal for storing jars of pickled mushrooms - cellar. In it, the temperature is maintained both in winter and in summer, approximately the same - plus 15 ° C, dark and dry. In a dry cellar, pickled mushrooms closed with tin lids can be stored for 1 year, and if the lids are glass - 2 years.
In the apartment, in the pantry, also you can store pickled mushrooms, but their shelf life is less - 8 months.
How long can pickled mushrooms be stored after opening the jar in the refrigerator?
How long to store pickled mushrooms in an open jar
If you opened a jar of pickled mushrooms and didn't eat it all at once, you can store the mushrooms in the jar some time:
- Refrigerator temperature plus 7-10°C - 12-17 hours
- Temperature plus 5-0°C, then for 1-3 days
- From 0 to minus 2°C - 3-4 days pickled mushrooms are safe to eat
Housewife tips for storing fresh, frozen, boiled, fried, salted and canned mushrooms at home
To quickly clean the collected mushrooms, you first need to disassemble them by type
Having collected a lot of mushrooms, you return from the forest tired, you no longer want to do anything, and you also need to sit all evening, and maybe night, and clean the mushrooms. But you really want to relax!
To deal with mushrooms faster, people who know a lot about mushrooms - Siberians, advise the following tricks:
- The most important thing is to disassemble the mushrooms by type.
- Mushrooms with bitterness(pigs, volnushki, nigella, milk mushrooms) put the unpeeled ones in a large basin, and fill with water for 1 day- soak (we change the water several times).
- agaric mushrooms(russula, mushrooms), unwashed, pour water in a large saucepan, and cook for 10-15 minutes. After cooking, they will be less fragile, and it will be easier to clean them of debris. During the night, the mushrooms will cool down, and in the morning we drain the water in which they were boiled, fill the mushrooms with new water, and wash or, if there is no time, put in the refrigerator until better times.
- spongy mushrooms(white, boletus, boletus, boletus) we process immediately. They do not need to be soaked for a long time, they absorb a lot of water, but wash one at a time, immediately cut into pieces and fry, or cut and freeze. Cooking spongy mushrooms is not recommended, except perhaps if you are going to pickle or cook soup, otherwise the whole aroma of mushrooms merges with the water in which they will be boiled.
- Chanterelle worms don't eat so you don't have to throw anything away. Soak them for 1 hour or more into the water, during this time the earth and leaves will peel off, and what remains - we clean it, pour it with boiling water and blanch for several minutes. Leave to cool overnight and put in the refrigerator in the morning.
- We wash the umbrellas, and they can be immediately fried in batter.
- If there are any other types of mushrooms left, we also pour unpeeled mushrooms with water, each type separately, and cook for about 15 minutes, leave to cool overnight, and wash in the morning.
Fresh peeled mushrooms can be stored in the refrigerator for different times, depending on the temperature maintained in it:
- If the temperature in your refrigerator is plus 7-10°C, then for 12-17 hours
- From 0 to plus 5°C - for - 1-3 days
- From 0 to minus 2°C - for - 3-4 days
Before putting in the refrigerator mushrooms are put in paper bags or dry enameled dishes, but never polyethylene. In such a package there is no air access, and the mushrooms become moldy. If you have store-bought mushrooms are hermetically packed, they can be stored for 5-7 days in the refrigerator, but if you opened the package, then the remaining mushrooms should be put in a bowl.
So, now we know how to store fresh, salted and pickled mushrooms in a city apartment.
Video: Mushroom storage. How to freeze mushrooms for the winter?
Storage of salted, pickled and sour
(leaky closed) mushrooms
Salted mushrooms should be stored in a cool, well-ventilated room or refrigerator at an optimum temperature of 2-4 ° C, but not lower than 0 and not higher than 7 ° C. It is necessary to regularly check that the mushrooms are always in brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dishes. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 7°C may cause them to become sour and spoil (due to the growth of bacteria and molds). Covering the jars with parchment paper or plastic wrap also contributes to this (in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy). If it is impossible to store salted mushrooms in a dry room with a low temperature or in a refrigerator, it is better to sterilize them after being ready. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold on the walls of the dish is wiped with a clean cloth dipped in hot water. If the mold continues to develop intensively, the mushrooms can be digested by salting them in a hot way, or pickled, or processed into mushroom caviar.
In a salt solution, mushrooms are not completely preserved; in the salty environment you created, the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, in very weak brines, lactic acid fermentation and fermentation of mushrooms occur. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such “lightly salted” mushrooms for food becomes impossible.
To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed dish and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy.
Pickled mushrooms are stored in a cool room or refrigerator at a temperature of about 8-10°C. They can be eaten usually 25-40 days after pickling. If mold appears in the jars, the marinade should be drained, and the mushrooms washed with boiling water, then make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean steamed jars and pour the marinade again. This will not greatly degrade the taste of the mushrooms.
Spoilage of unsterilized canned mushrooms can be caused by yeasts, molds, and non-spore-forming bacteria. With the development of yeast and lactic acid bacteria, a large amount of carbon dioxide is released, which causes swelling of the jars. Molds are characterized by a need for oxygen, which makes it difficult for them to develop in canned food in sealed containers. Spoilage by microorganisms of canned mushrooms prepared not only by cold salting or fermentation, but also by the “hot” method (hot salting and pickling) is a fairly common phenomenon, since spores of many bacteria and some molds are resistant to heat. At the same time, canned mushrooms deteriorate only when the remaining microorganisms find a favorable environment for their growth and reproduction (as a rule, this is an excess of sugar, a lack of acidity and partial or complete anaerobicity, or, conversely, too easy access to oxygen). Mold spores may persist in pasteurized products Aspergillus and Penicillium. At the same time, it is not so much the mold colonies themselves that develop on the surface of canned mushrooms that are dangerous, but the toxins released by the colonies into the solution.
Salted and pickled mushrooms are stored in glass jars, clay and wooden containers, enamel pots, buckets and any other non-oxidizing utensils. The best way to protect canned food is to fill it with vegetable oil or melted lard (or alternatively, melted butter) before storage. This prevents bacterial and mold spores from external access to fungi, and creates moderately aerobic conditions inside the container (i.e., oxygen permeates through the oil or fat in an amount insufficient to allow the development of aerobic bacteria and molds, but excessive for anaerobic bacteria). In this case, it is better to tie jars or other utensils on top with gauze or cloth. If the mushrooms are stored in small jars, they can be closed with glass or metal screw caps, but loosely, while taking all precautions against the occurrence of botulism.
There is another interesting way to preserve salted mushrooms for a long time without sterilization. I learned about him from Elena Mekk (Cherepovets). After salting, the mushrooms should be laid out in jars, tightly, without voids. Mushrooms should reach almost to the top of the jar. A cotton rag is placed on top of them, soaked in vodka(it is vodka that prevents the appearance of mold). After that, the mushrooms are pressed with sticks crossed over the shoulders of the jar (similar to how mushrooms are sometimes pressed down with plastic lids before filling the filled jar with calcined vegetable oil). These sticks are also pre-wetted with vodka. Juice should come out over the mushrooms, covering them by 1-2 cm. If there is not enough juice, you can add salt water at room temperature (1 tablespoon per 1 liter of water). The top of the jar is closed with a tight plastic lid with a rim, also soaked in vodka. In this form, salted mushrooms can be stored in a cool place until the next harvest or even longer.
Pickled mushrooms, due to the specifics of their preparation, cannot be stored for a long time. If you do not have the opportunity to eat them within a week or two after ripening, then for subsequent long-term storage they need to be sterilized.
Storage of sterilized (hermetically sealed) mushrooms
When preserving mushrooms for the winter, followed by sterilization and seaming, you should always remember that with the wrong technology, they can cause irreparable harm to health and even threaten life. The two main rules that should be followed are either to thoroughly observe the conditions of sterilization, or not to close the mushrooms hermetically when salting, pickling and fermenting.
It is well known that the most dangerous toxin in canned food is botulinum toxin, which causes botulism. According to experts, botulism is deadly in 50% of cases, so the prevention of such poisoning should be taken extremely seriously. Botulism develops as a result of ingestion of food or water containing botulinum toxin produced by a spore-forming bacterium (bacterium) Clostridium botulinum. Botulinum toxin affects the spinal cord, as a result of which the innervation of the muscles is disturbed, progressive acute respiratory failure develops. The "entrance gates" are the mucous membranes of the respiratory tract, the gastrointestinal tract, or damaged skin. The infection is not transmitted from person to person. With direct entry into the human body of both the botulinum bacteria themselves and their spores, the disease also does not develop, since strictly anaerobic conditions are needed for the production of the toxin.
Despite the fact that botulism is recorded much less frequently than other intestinal infections and poisonings, it continues to be a relevant and life-threatening disease.
Toxin poisoning is possible only when using products in which, under anaerobic conditions (i.e., without access to oxygen), the pathogen multiplied and the toxin released by it accumulated. Anaerobic conditions are usually created as a result of food sealing, but it should not be forgotten that this can also occur in leaky sealed containers (for example, when actively consuming oxygen by thriving aerobic pathogens such as staphylococci). Currently, factory-made canned food is rarely the cause of the disease. Basically, infection occurs due to the use of mushrooms, vegetables, fish and home-canned meat. In Russia, about 50% of cases of the disease are associated with fungi (the second place is occupied by meat products).
The disease is characterized by a rapid onset and an extremely severe course. The incubation period of the disease is on average 24 hours, but in some cases the first symptoms appear as early as 4-5 hours after the toxin enters the body. The first symptom of botulism is gastrointestinal upset. Because of this, people often mistake botulism intoxication for ordinary food poisoning and do not seek medical attention. At the first symptoms of poisoning, it is necessary to remember what the patient ate. If a person ate homemade canned food, an ambulance should be urgently called. The first signs of poisoning are nausea, vomiting, severe cramps in the stomach, loose stools, which are replaced by severe constipation. At this stage, botulism is still difficult to recognize, but the following symptom clearly indicates the presence of a toxin in the body that affects the central nervous system. After some time, the patient begins to complain of visual impairment. A mist appears before the eyes, the “grid” effect, objects begin to double, the image is defocused, and strabismus may begin. On the first day after infection, changes in the timbre of the voice are observed: the voice becomes hoarse, hoarse, nasality appears, as partial paralysis of the muscles of the larynx begins. After some time, new symptoms appear: soreness when swallowing, muscle atony, impaired coordination of movements. If you do not help a person already at this stage, then respiratory paralysis occurs, as a result of which death occurs from suffocation.
The danger of the toxin lies in the fact that outwardly it may not manifest itself in any way. Yes, sometimes you can assume the presence of botulinum toxin in pickles or in canned vegetables and jam with swollen lids (in this case, the jar should be thrown away immediately). However, often contaminated food looks completely benign and fit for consumption. It does not change smell, taste or color. In addition, often the toxin does not poison the entire food, but only some of its fragments, gradually spreading. Because of this, the diagnosis is complicated: out of three people who have eaten canned food, one can get sick.
The causative agent of botulism is widespread in nature and is most often found in silt at the bottom of reservoirs and in the soil (and, accordingly, on the lower part of the fungus stem). Therefore, by cutting the fungus rather than tearing it out of the soil, we are already taking the first precaution, as we leave the lower part of the fungus in the ground (this, in fact, is the only advantage of "cutting" over "twisting"). When processing mushrooms and preparing them for salting, pickling or sourdough, they must be thoroughly cleaned of particles of earth, leaves and adhering grass. To do this, the mushrooms are washed several times with running water, if necessary, the skin is removed from the caps. However, despite the preliminary cleaning, the ingress of Clostridium spores and botulism bacilli themselves into future canned mushrooms is not ruled out. The greatest danger is a hermetically sealed container, since, as mentioned above, the sticks are anaerobes (they develop under conditions with limited access to oxygen or in its absence). A reliable way to protect yourself from poisoning is sterilization at a temperature not lower than 120-125 ° C, however, such conditions can only be provided using autoclaves. In the household, such equipment is not available, therefore, when harvesting mushrooms, a simple method is often used.
safe use of canned food, when immediately before opening rolled up cans for eating, canned mushrooms are boiled for at least 30 minutes from the moment of boiling. During this time, the toxins that cause botulism are destroyed, and canned mushrooms become usable. It has also been proven that botulinum clostridia "does not like" an acidic environment, so homemade canned mushrooms, which provide for the presence of vinegar (marinade), are significantly safer than salted or fermented ones. Opened canned food should be stored in the refrigerator for no more than 48 hours to prevent possible re-accumulation of the toxin.
So, in order to avoid the development of botulism, with home canning, the following rules should be followed:
Thoroughly clean and wash mushrooms before preservation;
Especially thick legs (white, boletus) should be boiled 1.5-2 times longer than other mushrooms;
When preserving mushrooms in hermetically sealed jars, only recipes involving the use of acetic acid should be used (with a total acidity of the workpiece not lower than 1.2-1.6%);
Before use, potential botulinum toxin should be destroyed by heating opened cans of canned mushrooms in boiling water for 30 minutes;
Suspicious canned food that has an unusual smell, color or gas should be discarded immediately.
Of course, not only botulinum bacillus can cause spoilage of sterilized canned mushrooms. Other (non-botulinum) clostridia, as well as bacilli, will gladly use your blanks for their own purposes. In canned mushrooms and vegetables, which are made together with green beans, asparagus or tomatoes, gas-forming bacteria of the genus bacillus(lids of such jars swell). Non-gas-forming bacilli species cause spoilage of neutral and weakly acid canned food (bacilli do not develop in canned foods with high acidity). Anaerobic (developing only in the absence of oxygen) spore-forming bacteria of the Clostridium family find good conditions for development in sterilized low-acid canned food (ie, in pickles, starter cultures and extracts). In slightly acidic, and sometimes acidic, other clostridia also develop. They cause butyric fermentation with an increase in the acidity of canned food and the release of hydrogen and carbon dioxide. In all these cases, canned food does not pose a serious threat to health, however, it is not suitable for food and must be disposed of.
All types of canned mushrooms, especially mushrooms sterilized in brine, must be eaten immediately after opening, as they are quickly contaminated with microbes from the air and deteriorate. Only mushrooms in a strong spicy vinegar solution, as well as mushrooms preserved with benzoic acid, can be stored in open jars for a long time.
Storage of frozen mushrooms
In principle, there are no problems with storing frozen mushrooms, unless the refrigerator accidentally defrosts during your vacation. It is a bad practice to freeze mushrooms in large containers or bags, when in order to extract the amount necessary for cooking, you have to defrost the entire volume of mushrooms. Like any product, mushrooms (especially those put in the freezer fresh) do not respond well to re-freezing. Therefore, it is optimal to pack mushrooms in advance in portioned bags or containers.
Storage in oil or fat
One of the infrequent, but still existing methods of storage is the preservation of fresh (fried, stewed or boiled) in oil. I repeat - we are talking about storage, and not about creating a blank called "mushroom oil", i.e. oil or fat in this case is used as a preservative, and not as a component of the workpiece. This approach is most common in Ukraine.
Mushrooms are fried in oil or fat, or stewed until fully cooked, or boiled in boiling salted water for 10 minutes. Spices can be added to fried or stewed mushrooms to taste. After that, the finished mushrooms are laid out in melted butter or fat in glass jars, closed and stored in this form in a cool, dry place. In the case of good quality products, mushrooms in oil are stored for at least six months.
It must be borne in mind that in any case, such blanks must be stored in the dark, because fats break down and become rancid in the light.
Storage of dried mushrooms
Dried mushrooms are very hygroscopic: they easily absorb moisture from the surrounding air, become damp and moldy. In addition, they quickly absorb odors. Therefore, they should be stored in dry, well-ventilated areas, and best of all - in moisture-proof bags or in tightly closed glass or metal jars. If for some reason the mushrooms are still damp, you should sort them out and dry them again.
The ideal way to keep dried mushrooms for a very long time is to roll them up immediately after drying in airtight jars. Mushrooms, while still warm and at their best consistency, are placed in clean jars, evacuated and sterilized. Pumping out air (i.e. removing oxygen) is very easy to do in much the same way as glass jars were put on their backs in ancient times. Pour a little alcohol on the inside of the lid, set it on fire and close the lid immediately. When burning alcohol, almost all the oxygen in the can is consumed. The jars prepared in this way are sterilized at a temperature of 90 ° C (0.5 l - 40 minutes, 1 l - 1 hour, 3 l - 1.5 hours). Dried mushrooms after such processing can be stored for years (5 years without loss of quality - I personally checked the period for morels and porcini mushrooms).
Storage of mushroom powder
Mushroom powder is very hygroscopic and spoils quickly. Therefore, it should be stored in closed jars, bottles and other hermetically sealed containers. Powder containers are stored in a dry, cool room in a dark place.
In fact, it is best not to store the mushroom powder. Here is a story, like with coffee. Yes, it is already sold ground, but everyone understands that the drink will come out much tastier if you buy coffee beans, grind them in the amount needed for one or more cups and brew them freshly ground. Since the mushroom powder is obtained from dried mushrooms, it is also better to take and grind them shortly before cooking (taking into account the fact that it is a good idea to soak the powder in warm water before adding it to the dish, this will take some time).
The fact is that heating at a temperature of 80 ° C for 30 minutes causes the death of the bacteria themselves, however, their spores at a temperature of 100 ° C can survive for several hours, and, once in a favorable environment, again turn into vegetative forms. Clostridia botulinum spores are the most resistant to heat of all pathogens known so far.
Written by Nikolay Budnik and Elena Mekk.
Many mushroom pickers face the question - how to store harvested mushrooms in a city apartment? This is especially true for salted mushrooms. We will share our many years of experience.
We salt mushrooms mainly in a cold way in buckets, tanks, pots. A cotton cloth is placed on the mushrooms, then a lid or saucer (so that the distance to the walls is 0.5 - 2 centimeters), then oppression (usually a three-liter jar with the right amount of water). The mushroom juice should cover the mushrooms. In this form, they are salted on the balcony for 30 - 40 days.
When the mushrooms are salted, we put them in jars of the right size, stuffing them tightly, without voids. Mushrooms should reach almost to the top of the jar. A cotton cloth soaked in vodka is placed on them. VODKA IS NEEDED TO DO NOT GROW MOLD! After that, the mushrooms are bent with sticks wound crosswise over the shoulders of the can. These sticks are also wetted with vodka.
Juice should come out over the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salt water (1 tablespoon per liter of boiled water). The top of the jar is closed with a tight plastic lid with a rim, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dry more and are less preserved.
In this form, salted mushrooms can be stored in a cool place until the next harvest, or even longer. We usually store mushrooms in a closet under the window. You can use the refrigerator, and the floor by the balcony, and the caisson - who has what opportunities. The main thing is that the mushrooms do not freeze in the cold and do not peroxide in the heat.
1. Ready-made salted mushrooms are tightly packed into glass jars so that there are no voids left.
2. Sticks are split off from a pine or spruce bar. This manufacturing method is very productive.
3. Sticks, cloth and lid are disinfected with vodka.
4. The brine should protrude above the mushrooms.
5. In this form, mushrooms can be stored for one to two years!
Small video clips about storing mushrooms in a city apartment.
How to fill jars with mushrooms.
How to close jars for long-term storage of mushrooms
How to store a started jar of mushrooms in the refrigerator
Salted mushrooms after a year of storage
And now a big film about the storage of salted mushrooms.
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How to store salted mushrooms at home. The subtleties and tricks of storing salted mushrooms: rolled up in jars or without seaming
A good harvest is always good. It does not matter - grown with their own hands or collected, like mushrooms or berries, in a neighboring forest.
But then the next problem arises - how to save the crop? It's a shame when both time and effort are spent and the mushrooms are salted, and not worth it. There is mold in the container or, judging by the air bubbles and sour smell, there is active fermentation. How to store salted mushrooms for a long time?
How to store salted mushrooms at home. General recommendations
Before you start pickling mushrooms, you should take care of the place where the pickles will be stored. Experienced chefs and lovers of quiet hunting recommend:
1. The temperature in the room or refrigerator should be from +2 to +4 degrees. Fluctuations are possible, but not more than 2 degrees in both directions.
2. Below 0 degrees - the pickle will freeze and lose its nutritional and taste value. Above +7 degrees is the ideal temperature for the development of pathogenic microflora.
3. The room must be ventilated and dry.
4. Mushrooms must be in brine. As soon as the product sticks out the tip from the jar, it immediately begins to mold.
5. Do not cover jars and other containers with paper, plastic bags or plastic cans. At temperatures above 0 degrees, water evaporates from the brine. Drops of moisture will accumulate under the makeshift lid - this is an ideal breeding ground for mold and yeast.
6. When salting, it is important to monitor the ratio of salt in the brine. Excess sodium chloride will provide long-term storage of mushrooms, but will make them inedible. Deficiency contributes to the activation of yeast and will cause lactic acid fermentation. Mushrooms will remain edible, but it will be unpleasant to eat them.
7. For long-term storage, glass jars, wooden containers, enamel pots should be used. Important! The material from which the dishes are made must not oxidize!
1. In the absence of a dry basement, it is recommended to drain the liquid after salting. Lightly dry the mushrooms, put in portions in plastic bags and send to the freezer. Such mushrooms are stored for a long time without losing taste, color and other consumer qualities. After defrosting, no further processing of the product is required. Salted mushrooms are ready to eat.
2. After salting, rinse the finished product. Make a fresh brine, dip the mushrooms into it and boil for 2 minutes. Fold in a sterilized jar, pour boiling brine and roll up. Store the workpiece in a cold place.
3. Pickled mushrooms should stand in brine in the refrigerator for 7 days. Then drain the liquid, and pour the finished product with vegetable oil. Fat will not give mold a single chance. Drain the oil before use and enjoy.
4. Arrange pickled mushrooms in jars. The product must lie tightly without voids. Soak a cotton cloth in vodka or ethyl alcohol and place on the mushrooms. Press down the fabric with a wooden cross. The brine should be 1-2 cm above the level of the caps. Close it with a plastic lid on top, the walls of which are moistened with vodka or alcohol.
Storage of salted mushrooms. Hermetic sealing method
It would seem that the easiest way to preserve the cooked product is to close it hermetically. Air does not enter, dust does not fly in and the liquid does not evaporate. But it is precisely such conditions that are ideal for the vital activity of botulinum toxin, which is the strongest poison.
When working with mushrooms, you should adhere to 2 principles - either work strictly according to the rules or do not roll salted mushrooms into jars.
Mushroom processing method:
Before salting, thoroughly wash and clean the raw materials;
Thick parts of mushrooms - the legs of porcini and boletus boil 1.5 times longer than other varieties of mushrooms;
Use only recipes with vinegar;
When placing the finished product in jars, subject it to long-term sterilization - either using autoclaves at a temperature of 120 degrees, or sterilize jars with mushrooms for 30 minutes;
If you have any suspicions as a finished canned food, then its contents should not be eaten;
Mushrooms should be eaten within 48 hours of opening the jar.
Homemade pickles, including mushrooms, are simple and delicious. Preserving cooked food is much more difficult. It is important to follow the recommendations of experts when preparing the premises, containers and raw materials for homemade preparations. A little scrupulousness and all winter you can feast on mushrooms of your own salting.
source
sadovodi.su
How to store salted mushrooms at home?
Mushrooms are a favorite delicacy of many, not only fried during the season of active gathering, but also salted in the winter. But when preparing provisions for the winter, not every housewife knows how to store salted mushrooms at home.
And observing some subtleties in this matter will help to keep the workpiece longer and not lose its original taste.
Storage features
In order to preserve the harvest of mushrooms for a long period of time, housewives try to pickle or salt it. Nevertheless, without knowing how to properly store the mushrooms after salting, it will not work to save the workpiece. To get the desired result, you must follow some recommendations.
- Of great importance is the temperature at which storage takes place. The best option would be an interval of 2 to 4 degrees above zero. A deviation of one or two degrees is permissible, but no more. Otherwise, a decrease in temperature below zero will provoke freezing of the product and a loss of taste, while an increase, on the contrary, will provoke the process of fermentation and mold. It is important to remember that mushrooms are a perishable product.
- In a small amount, it is better to store mushrooms in the refrigerator. If the harvest exceeded all expectations and there were a lot of blanks, then a cellar or basement will do. It is important that the room is dry and has proper ventilation. It is necessary to ensure constant air circulation.
- The main condition in the storage of mushrooms is that pickled hats must be in brine. This rule must be observed steadily, because the fungus begins to become covered with mold as soon as it appears from the liquid.
- Mushrooms are pickled and stored in a glass jar, this is an ideal storage container after oak barrels. The main thing is not to clog the container with film, lids and other things that interfere with evaporation and moisture removal. The resulting condensate in positive temperatures will provoke the development of pathogenic microflora.
Features of salting for long-term storage
Before deciding how to store salted mushrooms, you need to pickle them correctly. For long-term storage, experienced housewives advise pickling mushrooms. This is due to the fact that the vinegar, which is part of the marinade, is able to neutralize most of the harmful and even pathogenic bacteria. However, many gourmets believe that vinegar spoils the original taste of the product.
To store salted mushrooms for as long as possible, you need to salt them well. To do this, do not spare salt.
Advice! Do not be afraid to oversalt the product, if necessary, the mushrooms can always be soaked and made less salty.
Mushrooms should be salted for at least a month and it is better to use the dry salting method. Then the mushrooms are hermetically packed into glass jars, and gauze soaked in vodka is laid on top to avoid the development of fungi and mold. Then oppression is applied and fixed so that the brine hides the mushrooms. If there is not enough liquid during the layout process, you can supplement it with cooked brine. How long can the product be stored with this approach to salting? Experienced housewives claim that up to two years.
If it is not possible to provide the necessary storage conditions and the mushrooms deteriorate quickly, freezing will be a reasonable solution. To do this, the brine is drained from the mushrooms and laid out in small batches in plastic bags. Put in the freezer and freeze, then take out in small portions.
Some housewives recommend pouring mushrooms with vegetable oil. To do this, after the salting process, the mushrooms are washed, placed in a jar and poured with oil so that it completely hides the product. This approach will help preserve salted mushrooms for a long time.
And, most importantly, do not clog the container hermetically. Salted mushrooms are a product that requires free access to fresh air.
vdomeeda.ru
How to store salted mushrooms in jars at home
Vegetables and mushroomsSalting is one of the effective and simple ways to significantly extend the shelf life of mushrooms. Since fresh mushrooms cannot be stored for a long time, this is how our ancestors preserved mushrooms for a long time. Although, along with salting, drying was also used. This method of harvesting mushrooms is relevant to this day. Salt mushrooms can be cold and hot. Each of them has its own advantages, but today we are not talking about that. In this article we will tell you how and how much you can store salted mushrooms.
How to store salted mushrooms
Storage temperature
It is optimal to store salted mushrooms at a temperature of 5-6°C.
Regardless of the type of mushrooms, they are salted in barrels, tubs, enameled buckets or pans, and glass jars are also used for salting.
To keep salted mushrooms at home for a long time, you must first take care of the cleanliness of the storage dishes. Pots, barrels and tubs are thoroughly washed, scalded with boiling water and dried, and glass jars are sterilized. If bacteria or fungus spores get into the storage container, then salted mushrooms will quickly deteriorate even if all storage conditions are observed.
Now let's figure out at what temperature to store salted mushrooms. Regardless of how the mushrooms were salted, they should be stored in a cool, dry place with an ambient temperature of no higher than 5-6 degrees. Therefore, in the apartment, salted mushrooms can only be stored in the refrigerator. If salted mushrooms are in a compact dish, then it is quite possible to put it in a compartment designed for storing fresh vegetables.
In general, salted mushrooms, especially in large volumes, are best stored in a cellar or basement. Some housewives manage to store salted mushrooms all winter on the balcony (the loggia must be glazed). But so that the mushrooms do not freeze, special insulated boxes should be made. As a heater, you can use old blankets, batting, wood shavings, sawdust, etc.
Wherever you store salted mushrooms, always keep an eye on the temperature. Too high a temperature will cause the mushrooms to sour. And at temperatures below 3 degrees, the mushrooms become flabby and brittle, and lose most of their taste properties.
During storage, shake or shift the mushrooms about once a week to ensure the movement of the brine. The latter should completely cover the mushrooms, preventing their spoilage. When part of the brine has evaporated, simply add chilled boiled water.
If mold has appeared on the surface of the mushrooms, it should be removed with a slotted spoon. If the mold began to reappear or there is too much of it, it is necessary to completely drain the brine, and rinse the mushrooms with chilled boiled water. After that, they should be put back into the storage container and poured with fresh chilled brine.
How long to store salted mushrooms
To preserve mushrooms through the winter, it is best to store them in enamel or glass containers. Top mushrooms should always be filled with brine. At an optimum temperature of 3 to 5 degrees, salted mushrooms should be stored for no longer than 6 months.
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kak-hranit.ru
How to pickle mushrooms - hot and cold pickling recipes, how to store and which mushrooms to pickle
Both novice mushroom pickers and seasoned lovers of quiet hunting will be interested in information on how to pickle mushrooms, what types are suitable for this kind of preparations and how to properly prepare them for pickling. A simple and affordable way to process the collected mushroom abundance will allow you to supplement your menu with a great snack.
What mushrooms are salted?
Having collected full baskets of fragrant gifts of the forest in the forest, and starting to process them, it is important to understand which mushrooms are salted for the winter, and which ones are better to refuse, using them in everyday culinary dishes.
- All agaric mushrooms are ideal for salting: milk mushrooms, volnushki, mushrooms, chanterelles, serushki, russula, autumn mushrooms and champignons.
- Of the tubular ones, porcini mushrooms, boletus mushrooms, aspen mushrooms, flywheels and butter mushrooms are salted.
- The leader in taste characteristics that mushrooms acquire after salting, and in terms of the valuable properties they contain, are milk mushrooms. Although this type requires lengthy preliminary preparation and soaking, it is ideal for salting.
How to prepare mushrooms for salting?
Preparing mushrooms for salting is an important stage, and the final result will depend on the quality of its execution. The processing technology of the base product depends entirely on the type and variety of mushroom specimens.
- Lactic mushrooms: milk mushrooms, volnushki, serushki require preliminary long-term soaking to get rid of their inherent bitterness contained in the milky juice. To do this, the prepared, cleaned and pre-washed mushroom mass is kept in salted water for at least three days. At the same time, the water is changed as often as possible, but not less than three times a day.
- Lamellar mushrooms are not sorted by size, but they definitely get rid of the legs.
- Tubular mushrooms are chosen medium-sized or cut into several parts for better salting.
- Often, mushrooms are boiled until cooked or half cooked, adding a little salt to the water to taste.
Salted mushrooms - benefits and harms
The benefits of salted mushrooms have long been proven by nutritionists and are due to the high content of proteins, various vitamins, and minerals in the product.
- The product is a nutritious and low-calorie alternative to meat, which makes it indispensable for a diet menu when losing weight.
- The high content of valuable vitamin PP in the product will improve the functioning of the cardiovascular system.
- Mushrooms are one of the few sources of solar vitamin D that is fully preserved when salted.
- Salted milk mushrooms and chanterelles contain a natural antibiotic that will help to cope with various bacterial infections or prevent their occurrence.
- All the same milk mushrooms are considered in folk medicine as the best prevention against the appearance of urolithiasis.
- Despite the mass of valuable properties, salted mushrooms should not be consumed with exacerbations of gastrointestinal diseases or with weakened digestion.
How to salt mushrooms for the winter?
Any pickling of mushrooms for the winter has both its own individual characteristics and common points that can be applied to any other recipe.
- Mushrooms must be sorted out, getting rid of wormy or spoiled fruits.
- Selected specimens are cleaned using a brush, washcloth or knife, and in the presence of heavy dirt or sand, they are thoroughly washed under running water.
- When used as a base component for salting milkers, they are soaked in salted water for at least three days.
- Mushrooms are salted raw or boiled for 15-20 minutes.
- Studying the methods of pickling mushrooms, they choose the best option for themselves, which they can optionally adapt to their preferences by adding other flavors, seasonings, spices, spices, herbs.
Quick pickling mushrooms
This recipe will help you figure out how to salt the mushrooms, so that after a couple of days you can take the first sample and enjoy the excellent taste of the resulting snack. It will speed up the preparation of delicacies by preliminary boiling the prepared mushroom mass until cooked or lowering to the bottom of the fruiting bodies.
Ingredients:
- mushrooms - how much is available;
- salt - to taste;
- currant leaves, horseradish, dill umbrellas, garlic, laurel, pepper.
Cooking
- Prepared mushrooms are boiled in water salted to taste until sinking to the bottom.
- Throw the mushroom mass into a colander, put in a saucepan, alternating with herbs and chopped garlic and salting the layers to taste.
- Press the contents of the container with a load.
- Salting mushrooms lasts 3 days at room conditions, after which the appetizer is removed in the cold for storage.
Salting mushrooms for the winter in a cold way - a recipe
To preserve the maximum amount of valuable vitamins, salting mushrooms in a cold way is preferable. In this performance, the appetizer can be tasted no earlier than a month and a half later, but the long wait is compensated by the excellent taste of the resulting dish. Ryzhiki can be salted without the addition of dill and garlic - their natural taste is incomparable in itself.
Ingredients:
- mushrooms - 2 kg;
- salt - 2/3 cup;
- garlic - 3-4 cloves;
- dill - 1 bunch.
Cooking
- Mushrooms are prepared properly and placed in a dish suitable for salting with caps down.
- Sprinkle the layers with salt, shift with dill and chopped garlic.
- The mushroom mass is pressed with a load, left until the juice separates for 1-3 days at room conditions, after which it is cleaned in the cold for at least a month.
Hot salted mushrooms in jars
Next, how to properly salt mushrooms in a hot way. This option is for those who are afraid to harvest the product without prior heat treatment. After boiling in brine, the mushroom mass can be transferred to jars, which, after cooling the contents, are taken out to a cool cellar or put in the refrigerator.
Ingredients:
- mushrooms - 2 kg;
- water - 1 glass;
- salt - 4 tbsp. spoons;
- laurel - 2 pcs.;
- cloves and black pepper - 6 pcs.;
- currant leaves - 4 pcs.;
- dill seeds - 1 teaspoon.
Cooking
- Prepared mushrooms are boiled for 20 minutes in water with salt, adding pepper, cloves, laurel and dill.
- Further salting of mushrooms in a hot way will continue in jars, into which the mushroom mass with brine is transferred.
- After cooling the containers, they are cleaned in the cold for a month and a half.
Salted mushrooms under oppression
With classical harvesting methods, and not only, they use oppression for pickling mushrooms, which can be a bottle filled with water, or a heavy clean stone, which is placed on top of a plate covering the surface of the contents of the container. As a vessel for pickles, special wooden barrels or enameled vessels are used.
Ingredients:
- mushrooms - 2 kg;
- salt - 100 g;
- laurel - 2 pcs.;
- dill and currant leaves - to taste.
Cooking
- Prepared mushrooms are placed in a suitable container in layers, sprinkling each with salt.
- Greens are placed at the bottom of the dish and on top of the mushrooms.
- The contents of the container are covered with clean gauze or a fabric cut, oppression is determined from above.
- Leave the mushroom mass for salting for 1.5 months in the cold, changing the gauze to clean every 3 days.
How to salt mushrooms in a barrel for the winter?
The following recommendations will help you gain knowledge on how to salt mushrooms in wooden barrels. Oak containers are pre-soaked to swell and prevent leakage, after which they are rinsed with boiling water and soda. For additional sterility, the inner surface of the barrels is fumigated with juniper.
Ingredients:
- mushrooms;
- salt - 30-40 g per 1 kg of mushrooms;
- greens, laurel, pepper, garlic, leaves and horseradish root (optional) - to taste.
Cooking
- A layer of salt is poured into the prepared oak barrel, greens and spices are added as desired.
- Next, the mushrooms are laid with their hats down, sprinkling the layers with coarse rock salt.
- Load is placed on top.
- Salted mushrooms in a barrel will be ready to eat in 30-45 days.
Salted mushrooms with vinegar
The brine used for pickling mushrooms according to the following recipe contains vinegar, which allows you to get the characteristic taste of the workpiece, protect it from the growth of unwanted bacteria and the appearance of an unpleasant odor. The difference between the process of preparing a dish in a similar manner from the classic pickling in the absence of sugar.
Ingredients:
- mushrooms - 5 kg;
- vinegar - 0.5 l;
- water - 0.5 l;
- salt - 60 g;
- herbs and spices - to taste.
Cooking
- Salting mushrooms with vinegar begins with preliminary preparation and boiling of the base product until it sinks to the bottom and is ready.
- Water and vinegar are mixed, salt is added, the mixture is brought to a boil, mushrooms are poured with brine.
- The mass is laid out in jars, covered loosely and placed in the cold for salting and storage.
Salted mushrooms without vinegar
Another recipe for salting mushrooms that does not contain vinegar will be presented below. Mushrooms can be added to the bowl as the initial mushroom mass settles and new fruits are harvested, while not forgetting to sprinkle new layers with salt and, if desired, supplement them with chopped garlic, sprigs or dill umbrellas.
Ingredients:
- mushrooms;
- salt - 40-60 g per 1 kg of raw materials;
- dill and garlic - to taste.
Cooking
- Washed and, if necessary, soaked mushroom fruits are placed in an enameled bowl, pouring salt on the bottom and putting dill with garlic.
- Sprinkle each layer of the product with coarse salt.
- Press the mass with a load and leave until the juice separates and the mushrooms are immersed in the brine.
- After 3-5 days, the workpiece is removed in the cold for 1.5 months.
Salting frozen mushrooms
Next, how to salt frozen mushrooms. This version will come in handy when you really want to enjoy a delicious snack, and it’s still far from harvesting a new crop. Grated horseradish root and garlic will add a special piquant taste to the delicacy. These same components will not allow unnecessary bacteria to develop.
Ingredients:
- mushrooms - 3 kg;
- salt - 3 tbsp. spoons;
- cloves and laurel - 2 pcs.;
- horseradish root - 40 g;
- garlic - 1 head;
- sugar and coriander - a pinch each.
Cooking
- Mushrooms, without defrosting, are dipped in boiling water and boiled for 20 minutes.
- The mass is allowed to cool, after which it is mixed with salt and other components from the list, laid out in jars.
- Grated horseradish and garlic are added on top, put the containers in the cold.
- After 10-15 days, salted mushrooms can be tasted.
How to store salted mushrooms?
It is important not only the correct preparation of snacks, but also the storage of salted mushrooms at home that meets all the requirements.
- Salted mushrooms are often stored in the same container in which the salting process took place. In some cases, the workpiece is transferred to jars, making sure that the fruits are completely covered with brine.
- For better preservation, a layer of calcined and chilled vegetable oil is often poured into a container with a workpiece.
- For long-term storage, the snack is placed in a cool room with a constant temperature of +1 to +5 degrees. It can be a refrigerator or a cool cellar.
- You can not store mushrooms, as well as salt, in metal or earthenware. Ideal containers are wooden barrels, tubs, enameled or glass containers. When choosing enamelware, they check the integrity of the enamel and, at the slightest hint of chipping, look for another vessel.
womanadvice.ru
at home in glass jars
You need to think about how to store milk mushrooms in advance, until the moment of canning mushrooms. This article talks about how to store milk mushrooms for the winter after pickling and pickling in jars. There are several ways to store salted milk mushrooms: in the cellar and basement, in the refrigerator and in the room. The terms of storage will depend on the conditions.
Learn how to properly store salted milk mushrooms and prevent the risk of contracting various infections, including botulism. Consider the conditions in which the canned food will be at the stage of their preparation and adjust the strength of the brine or the degree of acidity of the marinade.
Please note: before storing salted milk mushrooms at home, it is necessary to observe all the conditions of sterility and infectious safety specified in the material when preparing them.
How to save salted milk mushrooms without brine from mold
Before storing ready-made salted milk mushrooms, they must be placed in a cool, well-ventilated area. It is best to keep the temperature there at 5–6 °C. It should not fall below 0 ° C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 ° C they turn sour and deteriorate. When storing salted mushrooms, you should regularly check whether they are covered with brine. There is no way to keep salted milk mushrooms without brine, since the mushrooms must always be in it, be immersed in it, not float up. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with mushrooms.
Want to know how to keep salted milk mushrooms free of mold without heroic effort? Everything is simple. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of dishes is removed with a clean cloth moistened with hot water.
Salted mushrooms are supposed to be stored in a cold place and at the same time make sure that mold does not appear. From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water.
Storing salted black mushrooms in the refrigerator
Storing salted mushrooms in the refrigerator significantly extends the period during which canned food remains suitable for human consumption. Salted mushrooms are most often eaten as a snack. They are also used to prepare stuffing for pies, cold dishes, cook mushroom mushrooms, soups. All these various foods are very nutritious and tasty. If salted mushrooms are washed in several waters or boiled in clean water or milk until the salinity disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, hodgepodges, etc.
Storage of salted black mushrooms is carried out at a temperature not higher than 2-10 ° C. At higher temperatures, they turn sour, become soft, even moldy, and you can’t eat them. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter they will freeze, and they will have to be thrown away. Salted mushrooms in barrels are stored at a temperature of 0–2 ° C for no more than 8 months, although milk mushrooms can be stored under these conditions without a noticeable deterioration in quality for up to two years. During storage, at least once a week, the barrels are checked for fullness with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 4% solution of table salt.
How to save milk mushrooms after salting
To preserve the nutritional value and taste of mushrooms, it is important that they are processed and stored in the most suitable container for this. Rusting knives, spoons and utensils, poorly cleaned or made of unsuitable material, spoil the mushrooms. Baths and bowls for washing mushrooms should be wide and roomy so that the mushrooms swim freely in them. If the bowls are small, the mushrooms should be washed in small quantities and the water changed more often. Before storing milk mushrooms after salting, it is important to choose dishes suitable for processing.
Mushrooms can be boiled in any dish, but mushrooms should be removed from the aluminum pan immediately after cooking.
Aluminum dishes darken from substances that are released from mushrooms. For cooking in your own juice or fat, you should use enameled, in extreme cases, Teflon dishes, from which the mushrooms are immediately removed after boiling. In no case should you use cast iron, copper or pewter utensils. These utensils form compounds with substances contained in mushrooms that change the color of the mushrooms (for example, in cast-iron utensils, light-colored mushrooms become very dark in color), or even become poisonous. To extinguish mushrooms in a small amount of water or in your own juice, it is best to use refractory glassware.
How to store ready-made salted milk mushrooms in glass jars in the refrigerator
Salted, pickled mushrooms are stored in glass jars, enameled buckets, wooden tubs or stainless steel tanks. Before storing ready-made salted milk mushrooms, you need to prepare a suitable container for this. In enameled buckets, you should check the strength of the enamel: old buckets with damaged enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid), and forms toxic compounds. Before storing salted milk mushrooms in glass jars, it will be useful to know that canned food should be hidden from constant exposure to sunlight. You can put them in the basement for this. So the article further talks about how to store milk mushrooms in the refrigerator, you can also find out about the expiration dates of this preservation.
How to store salted white milk mushrooms
Before storing salted white milk mushrooms, you need to know that wooden dishes must be new or always used only for storing mushrooms. Pots from pickled cucumbers or cabbage are not suitable, since mushrooms acquire an unusual flavor when stored in them. Mushrooms spoil quickly in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed. Mushrooms left in open jars will spoil quickly.
Before storing salted milk mushrooms, preparation is needed: before use, the dishes should be thoroughly washed as follows: keep at least 8-10 hours in warm water, then wash in alkaline water using soda (based on 1 liter of water 1 tablespoon of soda ), pour over with boiling water or boil in clean water (without additives) for 5-10 minutes, then let the water drain; do not wipe with a towel.
The dishes from under the mushrooms are immediately washed and stored under a lid or upside down in a clean, dry room with good air access.
How to store cold pickled black mushrooms
Before storing salted black milk mushrooms, wooden utensils should be equipped with two lids: a small wooden circle that freely enters the container, on which an oppression stone is placed, and a larger circle that completely covers the utensil. Both covers are wiped clean with sand and soda water, doused with boiling water and allowed to dry. On the mushrooms, under a circle with oppression, they put a clean, dense, boiled napkin that completely covers the mushrooms. Purely washed cobblestone is used as oppression.
Metal oppression worsens the taste and color of mushrooms.
Before storing black milk mushrooms of cold pickling, glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic tires, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Plastic tires and corks are soaked for 10-18 minutes in a soda solution, then rinsed in boiled water. Rubber caps and stoppers are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin. Metal lids are washed with soda water, left in this water for 5-10 minutes, and then several times, changing the water, rinsed with boiled water and spread on a clean napkin.
How to store fresh and boiled milk mushrooms
If it is not possible to process the mushrooms on the same day (although this is not recommended!), They are stored for one night (no more!) Cleaned, but not cut. Before storing fresh milk mushrooms, they are left in a basket or transferred to a flat dish and, without closing, left in a cool room with plenty of air, for example, in a basement, a barn, a corridor. Of course, the best place is the refrigerator, its lower part with a temperature of +2-+4 ºС. Mushrooms to be boiled can be poured with cold water. Dishes for soaking should be wide and low. Before further processing, the mushrooms should be sorted again and removed previously unnoticed individual wormholes, spots and other damage, which, during storage, have increased so much that most of the fungus will become unsuitable for consumption.
Before storing boiled milk mushrooms, it is necessary to exclude the contact of mushrooms with air so that the oxidation process does not occur. It is necessary to close the dishes as tightly as possible and put them in a dark, cool place for 12 - 24 hours, no more.
How to store pickled mushrooms
Before storing pickled milk mushrooms, you need to choose a suitable place for this process. Mushrooms should be stored in a clean, cool, dark place. The most favorable room temperature is from +1 to +4 ºС. Pickled mushrooms should be stored in a cool place. In case of mold, all the mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and put them in clean jars, pour vegetable oil and cover with paper. Do not roll up jars with pickled and salted mushrooms with metal lids - this can lead to the development of the botulinum microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie tightly and put in a cool place.
The marinade should cover the mushrooms. If the room is dry and the jars are not closed tightly enough, during the winter it is sometimes necessary to add marinade or water. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing utensils. To protect against mold, mushrooms are poured with boiled oil from above. Instead of acetic acid, citric acid can be used, but its effect on mushroom storage is much weaker.
Store pickled mushrooms at a temperature of about 8 ° C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again. The storage of mushrooms depends on how carefully the sterilization is carried out. Well, sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperature reduces the taste of the product.
How to store milk mushrooms after salting in a cold way
Before storing milk mushrooms after salting in a cold way, the mushrooms are covered with a clean linen cloth on top, and then with a freely entering lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you can not use metal objects, bricks, limestone and easily falling apart stones. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased. Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.
Cold salting can be done in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are again laid, and mushrooms and salt. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top.
When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate.
Storing pickled mushrooms in the refrigerator
Arrange the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8 - 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.
Storage of dried mushrooms
Dried mushrooms are stored in dry, well-ventilated areas, on racks in packaged form or suspended in bundles. It is unacceptable to store dried mushrooms together with salted and pickled, with odorous herbs and wet foods. If the mushrooms are damp or moldy, they must be sorted out and dried, removing the spoiled ones. Store mushrooms in closed glassware or cloth bags. Dried mushrooms can be stored for years. But over time, they lose their taste. Dry mushrooms are highly hygroscopic, quickly absorb moisture, as well as various foreign odors. They must not be stored together with other products.
Shelf life of salted and pickled milk mushrooms in jars in the refrigerator and cellar
There are certain periods of storage of salted milk mushrooms in jars, they are determined by the composition and strength of the brine, the methods of preparation of conservation and the conditions in which it is located. See this data in the table below.
mushroom-info.ru
Freeze, salt, dry. Simple ways to prepare mushrooms for the winter | SOCIETY
Mushrooms are a product with wide functionality. This can be confirmed by any cook or culinary specialist. They can be put in soup, sauce or salad, fried, added to casseroles, stuffed pies, cooked mushroom julienne or served as an independent snack. Mushrooms are useful, doctors say - they have a lot of proteins and fiber, and the structure is close to meat.
STAV.AIF.RU has collected ways and recipes for spinning mushrooms for the winter, which even an inexperienced cook can handle.
Mushrooms with onions and carrots
Ingredients: 1 kg of mushrooms, 2 cups of water, 3 tbsp. l. 30% acetic acid, 3 tsp. salt, 15 peppercorns, 2 bay leaves, onion, carrot.
Method of preparation: clean the mushrooms, wash and let them dry. Cut the large ones into several pieces, then put the mushrooms in a pot of water and boil for 30 minutes. If you take mushrooms of several types, boil them separately from each other. Then take another pan, pour water into it, add spices, put onions and carrots chopped into circles and boil for 10 minutes. Before removing the marinade from the heat, pour in the vinegar. Then add mushrooms to the marinade and boil. After 15 minutes, start laying out the mushrooms in pre-sterilized jars and fill with liquid to the top. Now you can twist the jars, and then put them in a cool place.
Mushrooms marinated
Ingredients: mushrooms, 1.5 tbsp. l. rock salt, 1 tbsp. l. sugar, 1.5 tbsp. l. 9% vinegar, 3-5 allspice peas, 5-7 black peppercorns, a pinch of dried dill, 2 garlic cloves.
Cooking method: Rinse the mushrooms and cut into large pieces. Boil the mushrooms in boiling water for seven minutes, then drain in a colander and rinse with water. Take care of the marinade: pour water into a saucepan, add spices, boil for 10 minutes and add vinegar. Arrange the peppercorns from the marinade in sterilized jars. Then pour the marinade itself, previously filtered, into it. Roll up the lids and wrap the jars until completely cool. Store jars in the refrigerator. Before serving, rub the garlic with vegetable oil, finely chop the onion and mix this sauce with mushrooms. Let it brew a little.
Mushrooms with cloves
Ingredients: boiled mushrooms, 4 tsp. coarse salt, 1 liter of water, 2 tbsp. l. sugar, 6 bay leaves, 6 cloves, 3 tsp. vinegar essence.
Cooking method: clean and wash the mushrooms. Boil them in lightly salted water, removing the foam. Boil no longer than 10 minutes from the moment of boiling. After that, remove the pan from the heat, drain the water and rinse the boiled mushrooms with cold water.
While water is draining from the mushrooms, start preparing the marinade. In one liter of water, add two tablespoons of sugar and four teaspoons of coarse salt. Put the spices in there. Put the mixture on the fire, bring to a boil and hold for four minutes. After that, remove the pan from the heat and pour in three teaspoons of vinegar. Pour the marinade into jars and arrange the mushrooms. When the jars are full, fill each jar with marinade to the top. Cover jars with lids and sterilize for 45 minutes. Remove the foam, if it forms under the lids, top up with marinade again to the brim and roll up. Turn the jars upside down and leave to cool completely.
Pickled oyster mushrooms
Ingredients: 500 gr oyster mushrooms, 50 gr vegetable oil, 1 tbsp. l. 9% vinegar, 2 tsp. salt, juice of half a lemon, 7 cloves of garlic, bay leaf, pepper, 2-3 cloves, 1 onion, 1 glass of water.
Method of preparation: pour water into a saucepan, add oil, crushed garlic, vinegar, lemon juice, salt, cloves, pepper. Boil it all over low heat for 10 minutes. At this time, coarsely chop the oyster mushrooms. Strain the brine, boil with mushrooms for 10 minutes, then cool. Add the onion, cut into half rings, and mix thoroughly. Mushrooms are ready to eat, but it is better to let them brew a little.
Quick champignons
Ingredients: 500 gr fresh champignons, 3 garlic cloves, 1 onion, half red bell pepper, 1 l. water, 1 bay leaf, 5 black peppercorns, 80 ml of 9% vinegar, 1.5 tsp. salt, 1 tbsp. l. sugar, 1 tbsp. l. olive oil, dried marjoram.
Method of preparation: clean the mushrooms and wipe with a damp cloth. Boil in lightly salted water (no longer than five minutes). Discard the mushrooms in a colander. Bring the marinade water to a boil along with the bay leaf, black pepper and marjoram. Simmer for two minutes, then remove from heat, add salt and pepper to taste to the pan. If the champignons are large, cut them and put them in a deep ceramic bowl. Top with chopped onion and minced garlic. Pour all this with hot marinade, cover and let cool. When the temperature drops, put the dish in the refrigerator for 12 hours.
Butter with eggplant
Ingredients: 1 kg oil, 6 eggplants, 1 liter of water, 1.5 tbsp. l. salt, 2 tbsp. l. sugar, 1 tbsp. l. 70% vinegar, 20 black peppercorns, 2 bay leaves, 1 garlic clove.
Method of preparation: cut the eggplant into cubes. Soak them in salted water for four hours. When the time is up, drain the water and squeeze the eggplants a little from the moisture. Mix vegetables with mushrooms, boil them, boiling for 10 minutes. Drain the water. For the marinade, pour one liter of water into the pan, add salt, sugar, bay leaves and pepper. Wait for the marinade to boil, and boil for another five minutes, then add the butter and marinade there. At the end, pour vinegar into the mixture, add garlic and immediately remove from the stove. Arrange eggplants with mushrooms in sterilized jars, fill with the remaining marinade and roll up. Put the jars upside down, cover with a blanket and wait until it cools completely.
Salad with mushrooms and tomatoes
Ingredients: 1 kg of mushrooms, 1 kg of tomatoes, 1 kg of carrots, 1 kg of onions, 100 g of dill, 1 tbsp. l. 9 cent vinegar, bay leaf, ground black pepper, vegetable oil, salt.
Cooking method: coarsely chop the peeled mushrooms and boil them in salted water. Drain the water and leave the mushrooms to cool. Cut the tomatoes into slices, grate the carrots, chop the onion into rings. Combine vegetables with mushrooms, mix, pepper and salt, add vegetable oil and simmer over low heat for 30 minutes. Then add vinegar, chopped dill and heat for another 10 minutes. It remains only to spread the mushroom salad in sterilized jars, close the lids and refrigerate.
dried mushrooms
For drying, you will need selected fresh mushrooms that have not been stored in the refrigerator for more than one day after picking. Sort through the mushrooms, make sure that none of them are inedible or spoiled. Carefully remove the dirt from the legs with a knife, remove the twigs. It is not necessary to rinse the mushrooms for drying, because they absorb moisture very quickly, therefore, they will dry much longer.
After you sort through the mushrooms, start stringing them on strings. Hang the strings with mushrooms in the sun, or simply lay them out on a tray with culinary parchment. Ideally, if the mushrooms are blown by the wind during the drying process. But in case it started to rain, know: you can dry the mushrooms in the oven. To do this, spread the mushrooms on a baking sheet with their hats up, set the temperature to 70 degrees and do not close the sash all the way so that air can enter. Store dried mushrooms in a glass jar.
frozen mushrooms
Before you start freezing mushrooms, empty the freezer and set the temperature to the coldest possible. After that, chop the mushrooms, remove debris and cut the ground from the legs, and then carefully spread the mushrooms on the bottom of the freezer so that the layer is as thin as possible. After 12 hours, the mushrooms will freeze, they can be poured into a bag and stored in a chamber next to other frozen vegetables.
Mushrooms are very tasty gifts of nature, in which there are many useful substances. If they are cooked and eaten correctly, they can only be beneficial to the body, but otherwise they can cause significant harm. That is why it is so important to know how best to keep the mushrooms brought from the forest in a basket or bought on the market, in the store. If stored improperly, mushrooms spoil too quickly, and even the tastiest of them can become dangerous. Therefore, when the next mushroom season begins, the question arises again and again, how many days can mushrooms be stored in the refrigerator?
- What to do with mushrooms after picking them?
- Storing mushrooms in the refrigerator
- Optimal storage conditions
- fresh mushrooms
- boiled mushrooms
- Fried mushrooms
- Pickled (canned) mushrooms
- Salted mushrooms
- Storing mushrooms in the freezer
- How to freeze fresh mushrooms?
- How to freeze boiled mushrooms?
- How to freeze fried mushrooms?
- How to freeze whole mushrooms beautifully?
- How long can mushrooms be stored in the freezer?
- How long can thawed mushrooms be stored?
- Rules and terms of storage of artificially grown mushrooms (oyster mushrooms and champignons)
What to do with mushrooms after picking them?
Having brought the mushrooms collected in the forest home, you need to carry out the following manipulations without delay:
- Go through them, removing dirt, adhering leaves, twigs, needles, get rid of damaged specimens.
- Sort and lay out on the table to dry.
- The latter is important, since wet mushrooms will not lie for a long time.
- It is best to pick mushrooms in dry, sunny weather, since mushrooms picked in the rain will take longer to dry.
- Dried mushrooms should be transferred to containers for sending to the refrigerator.
Often, after picking mushrooms, the owners are so tired that they do not have the strength to immediately process them, in this, and also in the case of too many collected mushrooms, they can be stored in the refrigerator for up to a day.
But there is not much time for storing mushrooms in the refrigerator, so it is advisable to immediately process and store them. The easiest way is to preserve it in jars or at least boil it.
Storing mushrooms in the refrigerator
Optimal storage conditions
In order for the collected mushrooms not to lose their usefulness, certain conditions must be observed during their storage:
- the best dishes are glass, enameled or ceramic;
- storage temperature 0…+4 degrees above zero;
- air access (do not close the lid).
Some refrigerators have "fresh compartments", this is the most suitable place to store mushrooms, where they will have the best conditions.
fresh mushrooms
Many people ask how long fresh mushrooms can be stored in the refrigerator? Answer - no more than 3 days at temperatures from 0 to 5 degrees.
If the temperature is 7-10 degrees, then they must be eaten no later than after 12-17 hours.
- Fresh mushrooms intended for storage should not be cut and washed. You can simply remove debris from them, and then put them in glassware or an enameled tray. Plastic containers are not suitable - mushrooms darken in them and lose their natural aroma and taste. For the same reason, mushrooms should not be covered with a lid - to prevent the formation of condensate, which causes rotting and deterioration of mushrooms, so they need to be provided with fresh air.
- You can leave the mushrooms in a paper bag where they can "breathe", but just do not tie them in a plastic bag, where they will immediately deteriorate.
boiled mushrooms
Very often you have to solve another problem - how long can boiled mushrooms be stored in the refrigerator?
If the mushrooms are simply boiled in unsalted water, then they can still be stored for no more than 3 days.
But you can achieve a much longer shelf life (1-2 months) if you put the boiled mushrooms in a glass jar, sprinkle with salt on top and pour vegetable oil. In this case, the jar must, on the contrary, be closed with a lid. Or salt the mushrooms during the cooking process, and then put the boiled mushrooms in a jar and pour oil over them.
Fried mushrooms
If for salting and pickling it is desirable to use only the most beautiful mushrooms, then for cooking and frying you can also take broken ones, those that have a less attractive appearance. Mushrooms should be thoroughly rinsed under running water and fried in vegetable oil for 15-20 minutes until the excess moisture has completely evaporated. When the mushrooms have cooled, they can be spread out in a container or added to another dish.
In order for the mushrooms to retain their sweet taste and aroma during frying, you can use an oven to fry them. To do this, the mushrooms are laid out on a baking sheet and cooked until the moisture that is released from them evaporates. At the same time, they can be baked in this way without adding vegetable oil.
How long can you keep fried mushrooms in the refrigerator? The answer is still the same - no more than 3 days, but especially suspicious housewives can be recommended to subject fried mushrooms to additional heat treatment before eating.
Pickled (canned) mushrooms
When asked how long canned mushrooms can be stored in the refrigerator if they are bought in a store, the answer is simple - according to the expiration date indicated on the label. Manufacturers of pickled mushrooms are required to comply with the requirements of TU 9161-300-37676459-2014, which provide for the following expiration dates:
- at a storage temperature of not more than +25 degrees - 2 years;
- when stored in a refrigerator with a temperature not higher than +6 degrees - 3 years.
Mushrooms marinated at home can be covered with plastic or metal lids. In rural conditions, such canned food can be stored in the cellar, where the temperature usually does not rise above + 10 ... + 12 degrees, even in the summer heat.
If metal covers with a protective coating are used, then pickled mushrooms can be stored in the basement for about a year. In the refrigerator, they can even hold out for 1.5-2 years.
You can’t be too deceived about how long open mushrooms can be stored in the refrigerator, since even canned foods cannot be stored for a long time in the refrigerator compartment.
After opening pickled mushrooms, they must be eaten in a few days (the 3-day rule works in this case too).
When using polyethylene lids, the shelf life of pickled mushrooms is reduced: in the basement up to 1.5 months, and in the refrigerator - about 3 months. Having opened such a jar, you need to use its contents in a couple of days. When the mushrooms deteriorate, they begin to smell unpleasant, and the marinade stretches, mold develops on the surface. If such signs appear, then it is better not to take risks and throw away canned food.
If pickled mushrooms are stored improperly, there is a risk of getting sick with botulism, which can be fatal. Therefore, before pickling mushrooms, they must be disinfected by repeated boiling. Breaks between each boil should be 36 hours. This measure contributes to the death of bacteria and spores.
Salted mushrooms
A real Russian snack is not pickled, but salted mushrooms, so more often our compatriots are interested in the question of how long salted mushrooms can be stored in the refrigerator.
It has long been established that it is best to store such a product in a cool (0 ... + 7 degrees) dark place - these conditions are just present in any refrigerator. Then its shelf life will reach 6 months.
Salted mushrooms should not be hermetically sealed, so bacteria slowly continue to multiply on their surface in the presence of oxygen, which may cause white mold, and the mushrooms acquire a sour taste. In this regard, salted milk mushrooms, nigella, volnushki and other mushrooms are unlikely to last more than six months, even in the refrigerator. However, you don’t have to be afraid of white mold - the mushrooms on which it turned out can be washed under running water and then safely eaten. But if the mold has a different color, then you will have to part with the mushrooms.
Storing mushrooms in the freezer
Do not put fresh chanterelles and milk mushrooms in the freezer, which then begin to distinctly bitter. To prevent this from happening, chanterelles must first be boiled.
How to freeze fresh mushrooms?
- Collected mushrooms should be cleaned of debris and dirt by washing under running water.
It should be borne in mind that in the process of preparing mushrooms for freezing, it is necessary to wash them thoroughly under running water, but not for long. In no case should you put them in a bowl of water and, moreover, leave them there. When washing a large number of mushrooms in a bowl, those that will be washed last will be saturated with water and subsequently lose their taste and attractive shape.
- After that, put them on napkins and let them dry completely.
- Then the largest mushrooms can be cut into large pieces, and small and medium ones can be left whole.
- Next, spread the mushrooms on a tray in one layer and put them in the freezer overnight, and put the remaining mushrooms in the refrigerator compartment.
- In the morning, put the frozen mushrooms in a plastic bag, tie and return to the freezer, and put the next batch of mushrooms from the refrigerator on a tray.
- And do this until all the mushrooms are frozen.
How to freeze boiled mushrooms?
- Peel, wash and sort fresh mushrooms, then place in boiling water and cook after boiling for no more than 10 minutes.
- Then fold in a colander to get rid of the broth and cool the mushrooms a little, and after a while squeeze them out by hand.
- Boiled mushrooms can be put in a plastic container with a tight lid or a plastic bag and put in the freezer.
- It is best to pre-divide the mushrooms into small portions, which will be enough to prepare one dish - so it will be easier to use them later.
The broth that remains after boiling the mushrooms can also be frozen. To do this, the broth is boiled down to a small volume, cooled, poured into plastic bottles and stored in the freezer. Mushroom broth can be stored for several months. In the refrigerator, it can be no more than 4-5 days.
How to freeze fried mushrooms?
Fried mushrooms keep well frozen.
- Fresh mushrooms should be cleaned, washed, disassembled and dried on a napkin as usual.
- After that, cut the caps into slices, and the legs into circles.
- Mushrooms fry with a small amount of vegetable oil.
- It is necessary to evaporate most of the moisture, then remove the pan from the heat and cool.
- Transfer the cooled mushrooms to plastic containers with tight lids, which are immediately put in the freezer.
Instead of frying in a skillet, some mushroom pickers use the oven, where the mushrooms are baked. In their opinion, this technology allows much better preservation of the natural mushroom aroma.
How to freeze whole mushrooms beautifully?
- To get strong, beautiful mushrooms after freezing, which can be used to decorate dishes, you should select whole mushrooms and put them in the freezer on a flat surface, for example, on a cutting board. In this case, both the board and the mushrooms must be completely dry.
- After a couple of hours, frozen mushrooms can be put in a plastic container and stored in the freezer.
It is best to harvest chanterelles, mushrooms, mushrooms, mushrooms and aspen mushrooms in this way.
How long can mushrooms be stored in the freezer?
- If the temperature regime of 0 ... -5 degrees is set in the freezer, then the mushrooms will be usable for up to 3-4 months.
- If the temperature in the freezer is -18 ... -14 degrees below zero, the shelf life of the blanks increases to six months.
- At a temperature of -24 ... -18 degrees below zero, mushrooms can be kept in the freezer for about a year.
How long can thawed mushrooms be stored?
If there is a need to cook any dish, the right amount of mushrooms is removed from the freezer and defrosted either naturally or in a special mode in the microwave.
We are in a hurry to upset the housewives who do not know how long thawed mushrooms can be stored in the refrigerator.
All thawed mushrooms should be eaten (i.e. cooked) at once, since they cannot be sent for re-freezing.
To avoid the irrational use of raw materials, it is advisable to pack the mushrooms into portions before freezing, each of which will be used to prepare one dish.
Rules and terms of storage of artificially grown mushrooms (oyster mushrooms and champignons)
The stores sell oyster mushrooms and champignons grown exclusively in artificial conditions. There is no doubt about their good quality, unless their expiration date has expired.
Mushrooms bought in the store also need to be sorted out and decisively rejected even those specimens that have slight damage, since they themselves will not lie for a long time, and the rest of the mushrooms will be spoiled. Rejected specimens will be completely used for cooking right now, and the strongest ones can be sent for storage.
Fresh, dry, unwashed oyster mushrooms or champignons should preferably be folded into a paper bag, which should be placed in the vegetable container at the bottom of the refrigerator.
- How long can oyster mushrooms and champignons be stored in the refrigerator at +1 ... + 4 degrees? In such conditions, they can hold out for about a week.
- If you just pour the mushrooms into the vegetable drawer of the refrigerator, then they can last no more than 3-4 days.
- If you leave them at room conditions, then their shelf life will be reduced to a day.
Plastic bags are less suitable for storing these mushrooms, because they stop the access of air to them, the mushrooms will begin to rot and deteriorate before the expiration of a week.
It is best to store champignons and oyster mushrooms frozen, especially boiled ones. Cooked mushrooms should be cooled and put in a bag or plastic container, close the lid and put in the freezer. You can do the same with fried mushrooms.
Do you follow the advice on the shelf life of mushrooms? Did you know about these rules at all or did you come to them by experience? Tell us about it in the comments.