Where to store mushrooms after salting. Storage of salted mushrooms. How to salt mushrooms in a barrel for the winter
Salting is one of the effective and simple ways to significantly extend the shelf life of mushrooms. Since it is impossible 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.
Salted mushrooms can be put both on the festive table, and in the daily diet, they will be good as an ingredient for salad, they can be added to soups, stews, you can make stuffing for pies from salted mushrooms. That's why how to store pickled mushrooms to delight yourself and your loved ones with delicious dishes during the long winter months, it will be interesting to many.
Mushrooms are salted in glass jars, enameled pots and buckets, barrels and tubs. In order to store salting for a long time, you need to make sure that the dishes in which they will be kept are clean. Glass jars need to be washed, rinsed and sterilized. Enameled containers should be scalded several times with boiling water and dried. It is absolutely impossible to roll salted mushrooms! After this procedure, a favorable environment for botulinum bacillus is created in the jars. Store salted mushrooms in jars only possible under plastic covers.
It is recommended to place the workpiece in a cool and dry place, regardless of which method of salting (hot or cold) they were prepared. If your mushrooms are in fairly compact containers, then you can store them in the refrigerator, where vegetables are usually stored. If the containers are quite large, then it is best to store salted mushrooms in the cellar. Some housewives store such blanks on glazed loggias or balconies. At the same time, insulated boxes will be needed for containers with salted mushrooms.
salted mushrooms it is recommended to store at a temperature not lower than five degrees. Otherwise, they will freeze (they will be flabby, brittle and lose their taste). If the temperature is above six degrees, then they can turn sour.
Periodically (every week) it is recommended to roll the container with salted mushrooms. This must be done in order for the brine to wash the mushrooms. They must be completely immersed in the brine. If the brine has evaporated, you can add chilled boiled water.
It happens that a small amount of mold appears on top of the brine. This mold should be removed with a slotted spoon. If the mold reappears and more brine should be drained, the mushrooms should be washed with cool boiled water and poured with fresh brine again.
Mushrooms are sold in any store. For other people, collecting them in the forest becomes a favorite hobby. But, to be honest, not every housewife will be able to say with certainty how much mushrooms are stored. At the same time, even avid mushroom pickers do not think about the shelf life. This is a huge omission, because stale they cause serious poisoning.
It is foolish because of this to completely exclude healthy food from the diet. Mushrooms are a source of protein, vitamins, microelements (magnesium, potassium, zinc, copper). You just need to be vigilant when using this complete food product. Depending on the planned storage period, choose the appropriate processing method.
Why know the shelf life?
The rules, the terms of storage of food, you need to know first of all to maintain health. Mushroom poisoning is considered one of the most dangerous, leading to death.
Determining the freshness of a product is difficult. In fact, fresh champignons or mushrooms begin to deteriorate after 4 hours of being out of the refrigerator.
Obvious signs of corruption:
- the appearance of mold;
- decay;
- brown spots;
- slime on the cap.
Processing the product increases the shelf life. Avoid misconceptions about the length of this period. 3 years is the maximum. Otherwise, you risk eating spoiled food and harm your health.
What are the processing methods?
Avid chefs will offer many ideas for cooking, processing mushrooms. Most popular:
- cooking;
- frying;
- salting;
- pickling;
- freezing;
- drying;
- conservation.
The list goes on. Processing increases the shelf life, gives a special taste that is absent from fresh mushrooms.
Consider the ways of processing the product, as well as the terms and conditions for their long-term preservation.
Fresh mushroom storage
On average, fresh mushrooms are stored for 1-7 days.
After buying in the store, they must be sorted out. Throw out spoiled immediately, cut off small damage with a knife. This way you can avoid quick spoilage of the product. Stale, but still usable, it is advisable to cook immediately. Heat treatment will eliminate the negative impact on the human body.
Out of the refrigerator, the product is stored for no more than a day. Therefore, it is better to place on the shelves of the refrigerator. Without packaging, they will last 3-4 days. Inside a plastic bag - 5 days. It is better to leave it open so that air can penetrate. Inside a paper bag, glass, plastic dishes, milk mushrooms, boletus will remain usable for about a week.
If you like to collect aspen mushrooms, chanterelles with your own hands, remember during a forest walk that mushrooms are a perishable product. After 4 hours, they become slimy, lose their shape. Upon returning home, it is necessary to sort out, clean from the earth, leaves, grass, debris. Soaking in cold salt water for 5-10 minutes will help get rid of insects.
If you have collected several baskets, and there is no opportunity to sort through everything at once, it is allowed to place the product in the refrigerator for 12-20 hours. Do not wash them before this, otherwise they will deteriorate faster. After initial processing, store as store.
Storage after cooking
Boiled ones keep better than fresh ones. For example, oyster mushrooms, mushrooms. At a temperature of +4 degrees and below, in a sterile jar - about a week. If the lid is swollen after the expiration date - the food has deteriorated, you can not use it.
Keep in a plastic container or other container for no more than 2 days.
Storage after salting
Term - no more than six months.
Best stored in an airtight glass container. Mushrooms should be completely covered with brine. A refrigerator is suitable for storage. The temperature should be from 0 to +7 degrees. At a lower temperature, beneficial properties may be lost, at a higher temperature, harmful bacteria begin to develop.
If the packaging is not sealed, you may find mold when you open it. The taste will be sour. To avoid poisoning, it is better to stop using.
Storage of pickled mushrooms
When buying store-bought pickled mushrooms, read the packaging. As a rule, their shelf life is 2-3 years.
After opening the package, store in the refrigerator. Eat in 2 days.
Pickled homemade mushrooms are stored for 1-2 years. Time is affected by storage location. Affects the amount of vinegar used. The more added, the less chance of developing harmful bacteria. This means that the food product will last longer.
The higher the temperature of the room where the workpiece is stored, the faster it will deteriorate. In a dark room with a temperature not higher than +18 degrees (basement, cellar), food will last approximately 1 year. Refrigerator increases the period to 1.5-2 years.
Storage after freezing
Freezing will allow you to enjoy the natural taste of the product even on winter days.
Freeze any fresh mushrooms, except for chanterelles, mushrooms. They become bitter when thawed. These two varieties are best boiled in advance, then frozen.
At a freezer temperature of 18 degrees and below, products are stored for 1 year. At a higher temperature - six months.
The term also depends on whether fresh or boiled mushrooms, champignons or milk mushrooms were frozen. Fresh at a low temperature are stored for 1 year, boiled - no more than 3-4 months.
Storage of dried mushrooms
Drying allows you to get a fragrant product that occupies a small space. It does not require jars, lids, it leaves the shelves of the refrigerator free.
You can dry in the oven, dryer, on a thread.
Mushrooms should be kept in a well-ventilated area with a low level of humidity. Then it is possible to store the product for up to 3 years.
For storage, plastic bags, plastic utensils are not used. Suitable fabric bags, canvas, glassware. Keep the bags away from other edibles, as mushrooms absorb odors well.
All the time of storage it is necessary to monitor the condition of the product. Half-baked can rot, mold. If you see a need to dry it out, do it right away. Be careful, because overdried mushrooms are unusable, they crumble.
Powder can be ground from the dried mass. Resealable jars, bottles, containers are ideal for preserving taste. They need cool dark rooms. You can grind in advance or shortly before cooking. Before adding to the dish, pre-soak the powder with water.
Just one forest walk will diversify the diet for 2-3 years ahead. You just need to follow the processing rules. Recycle on the day of collection or purchase. Store them at the correct temperature for the specified time. Throw out the damaged ones. Then mushrooms will become a tasty, healthy dish at the dinner table even in winter, an integral part of the diet.
Beloved by many, homemade preparations for the winter should be stored in the right conditions. In order to safely and enjoy canned food, you need to follow some rules. Learn how to store salted mushrooms at home.
How to store salted and pickled mushrooms at home
There are many well-known methods of harvesting mushrooms for future use. The main ones are salting, pickling, drying and freezing. Each preparation method has its own advantages. How to correctly determine the shelf life of a product prepared in one way or another?
Canned mushrooms are the most common method of preparing a delicious and healthy treat for next season. The taste properties of this fragrant juicy dish will not leave anyone indifferent. There are two methods of conservation:
- pickled - stored in the marinade;
- salty - poured with brine.
Pickled or salted mushrooms must be eaten within 48 hours of opening the package;
Home storage methods
The correct and safe approach ensures that the basic requirements are met. There are rules for long-term storage of salted mushrooms:
- dry, easily ventilated room (basement, cellar);
- the temperature regime at the place of storage should be within +2° +4°С. Let's allow a difference within 2 ° C, degrees in both directions;
- long-term storage involves the use of special containers (glass, enameled without chips, wooden vessels). Iron cookware is not suitable as it oxidizes.
Homemade preparations that are canned for future use (leftover from last season) must be disposed of
How to store salted mushrooms
With a wide variety of recipes and methods for preparing supplies for the winter, preserving the taste and useful properties of the blanks is possible in different ways.
Method 1 . Dry salting in a cold way is good if there is no basement or cellar. To do this, brine is drained from the finished mushrooms. Packed in plastic bags and placed in the freezer. Further processing is not required, and in this case, mushrooms can be stored in the freezer for 2 years.
Method 2 . Salted and pickled mushrooms cooked in brine do not undergo heat treatment. Such open salting has a shelf life of no more than 2 weeks in a cool place.
Method 3 . An oily or greasy film on the surface of the jar prolongs freshness for more than 6 months, provided that they are in the refrigerator. How to store such blanks? You do not need to close them with lids, you can simply tie them with a clean cloth. The temperature is not higher than 10°C.
Method 4 . Mushroom caviar is one of the most delicious dishes made from thermally processed raw materials. There is no brine in it, so you can save it in several ways:
- fold the mass into sterile jars, pour boiled oil and close with a sterile plastic lid. Store mushrooms in the refrigerator for no more than three months;
- immediately after cooking, cool and freeze in the freezer;
- distribute the finished caviar evenly, sterilize for at least 30 minutes directly in the jars.
Method 5 . Old recipes advise covering the workpiece with a cloth soaked in vodka on top and using a cross made of sticks and a lid, also treated with vodka, instead of a press. Such products can be stored for a year.
Method 6 . Sterilization is considered the most effective answer to the question - how to store salted mushrooms. High temperature increases the shelf life up to one year, reduces the possibility of development of pathogenic flora.
If there is swelling on the lid of the jar, you should not eat such a product in any case.
Preservation of marinades
Mushrooms are not only salted or dried, but also pickled. Fans of mushroom diversity often ask how long pickled mushrooms can be stored, at what temperature, and whether special environmental conditions are needed. Storage of pickled mushrooms has its own characteristics.
- The marinade usually contains 1.7% vinegar, which enhances preservation. Its quantity and concentration affect the preservation period and the shelf life of the finished product. Do not replace it with citric acid - mushrooms do not like this additive. The boiling marinade kills germs, and the addition of vinegar provides additional protection. During conservation by this method, not only the brine is heat treated, but also the contents of the container are sterilized. The shelf life of such a product is not less than 1.5 years, at a temperature of +8 ° +16 ° С.
- Glass lids guarantee safety up to 2 years. When harvesting pickles hermetically sealed with metal lids, strict rules must be observed. Since the metal quickly reacts with the marinade and begins to oxidize, toxins are immediately released. Accumulated in large quantities, they can cause poisoning. It is worth remembering that a violation of the technological process can introduce bacteria and increase the risk of developing pathogens. One of them is botulinum toxin, a deadly poison for humans. It develops faster in rolled up banks.
If there is mold in the jar, it is better not to eat the contents. Some sources recommend removing the mold, washing the mushrooms, boiling them again in the marinade and pouring new brine, but the risk of developing botulism and other pathogenic flora increases significantly.
Industrial blanks
Store-bought pickled mushrooms do not need additional processing or special storage methods. Special preservatives, not available at home, make industrial salting better and safer. The average shelf life of such a product is about two years, at temperatures up to 18 ° C. The exception is salted mushrooms. Shelf life, which can be from 6 months to 1 year.
So, storing salted mushrooms is a fairly simple task. With strict adherence to simple recommendations on the storage mode, you can enjoy a delicious snack all year round.
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 become similar in taste to 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.