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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 pulling it out of the soil, we are already taking the first precaution, since we leave the lower part of the mushroom 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 better to take and grind them shortly before cooking in the same way (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.

Any Russian knows how to cook milk mushrooms. This agaric is conditionally edible and contains some toxic sap that gives the product a bitter taste. To make the bitterness go away, the mushrooms are soaked for a long time.

It is permissible to store milk mushrooms in different ways, except for freezing. Most often, for consumption in winter and all year round, mushrooms are pickled and salted.

General rules for storage

In order for milk mushrooms to be consumed after a long time, you need to be able to cook them correctly. Preparation begins with cleaning from the earth and specks. Cleaned products are poured with a large amount of water. It is better to use a spacious container for this: a basin, a bath, etc. Leave the mushrooms soaked for several hours. You will need to rinse each piece in clean water. You can use a sponge or dishwashing brush to help. Washed mushrooms are sent for further processing.

Collection rules

Milk mushrooms are large mushrooms, the diameter of their caps can reach 20 cm. It is important to be able to store them properly so that the product is safe. This forest gift is harvested in August and until the last days of September. Picking mushrooms is accompanied by a neat cut. With twisting, you can bring a lot of pathogens to the bottom of the fungus. Thorough cleaning of mushrooms involves removing plaque on the surface of the fungus, litter, soil and washing in several steps.

Why is careful handling of mushrooms important?

Before the salting or pickling process, it is better to boil the raw materials to get rid of bacterial spores that can survive even at “plus” 120 degrees. You will have to soak and boil the milk mushrooms well before other manipulations. Incompletely sterilized or low-quality canned products can lead to botulism. The disease is provoked by a rod-shaped bacterium, for which the hermetically sealed cans are the breeding ground, and the mushroom earth was the source.

It is better if the crop is soaked for a couple of days. The water needs to be changed several times. The second soaking method requires salted water. To prepare the solution, you will need citric acid (2 grams), salt (10 grams) and a liter of water. The solution is changed a couple of times a day.

Instead of soaking, raw materials can be blanched. 10 grams of salt is added to a liter of water. When the saline liquid boils, mushrooms are dipped into it, which are blanched for 5 to 7 minutes. Milk mushrooms cooled with fresh water should be left until the remaining water drains.

Russian salting method

For old home salting, a wooden barrel, an enameled bucket, a saucepan or a tank are used. Any container is washed, scalded with boiling water and dried. Salt is poured onto the bottom of the container, milk mushrooms are laid out on top of it with six centimeter layers. All layers are alternately sprinkled with salt. To calculate how much salt you need, you need to know the weight of the raw material. For a kilogram of mushrooms, about 50 grams of salt will be required.

Separately, prepare a mixture of dill, horseradish leaves, finely chopped garlic, currant or cherry leaf, min and salt. Milk mushrooms should be laid out so that the hats look down. All layers are sprinkled with a green mixture. After filling the dishes, it is covered with clean material. From above, you will need to press down the products with oppression. They wait 2 days and take out containers with mushrooms in the coolness of the cellar or basement. The gradual compaction of the raw material will contribute to the formation of brine.

After 7 days, you need to check if there is a lot of juice in the container with mushrooms. If the top layer is not covered with liquid, prepare an additional solution from a liter of water and 20 grams of salt. The process will be completed in a month and a half, when the product can be added to the diet. Mushrooms will need to be stored at a temperature range from minus 1 to plus 7 degrees. From large containers, you can transfer the product to glass jars, which are pre-sterilized.

How to store salty products?

First of all, you need to know how to store salted milk mushrooms. This appetizer goes well with meat and vegetables. Mushrooms are often added to salads. Salting allows the gifts of nature to remain edible for a long time. Mushrooms have their own unique taste. The mushrooms have a crispy texture.

You can salt the mushroom by resorting to a hot or cold method. The hot method involves rolling up the jar. If you use a nylon lid to simply close the jar, then it can be stored in the refrigerator. They try salted milk mushrooms after 7 days. But the fullness of taste will be felt only after one and a half or two months, when the mushrooms are completely salted.

It is also important how to store the breast after salting. Jars of pickles are kept in the dark and cool. The room must be ventilated. The temperature around should fluctuate from 1 to 5 degrees.

If the mushrooms were salted using the cold method, treat them more carefully. To save, a mode from 0 to 3 degrees will do. The best room is a cellar or underground. Raw materials in a jar can stand on a refrigerated shelf.

While the product is in storage, you will need to monitor the presence of brine in milk mushrooms. Excess liquid is not needed, otherwise the mushrooms may float up.

Tip: When the brine evaporates during long-term storage of salted mushrooms, you need to add a little boiled cool water to the containers with mushrooms. The mold that has appeared on the mushrooms is removed, the product is transferred to another dish, into which fresh chilled brine will need to be poured.

It is often more convenient for housewives to store marinated mushroom blanks. Some people like them better. For pickled mushrooms, if they are in jars, room temperature is suitable. But this will reduce the shelf life of the mushrooms to just a few months. Young crunchy mushrooms are convenient to treat guests or serve at the table for family meals. If you use a refrigerator to store the workpiece, the mushrooms in the marinade will be fresh for a year.

The procedure with barrels is considered an old method of salting mushrooms. Store products in this container at a temperature of about 0 degrees. At higher values, the raw material will turn sour and be spoiled. In order not to get poisoned with salted mushrooms, it is better to store them for no more than six months. If canned milk mushrooms are frozen and begin to crumble, they will taste worse or disappear altogether.

Storage of fresh mushrooms

Any mushroom, especially mushrooms, cannot be stored fresh for a long time. Over time, toxic substances will accumulate in the product, which act poisonously on the human body. Experienced mushroom pickers will tell you how much you can store the harvested crop.

If there was no way to quickly sell and process the mushroom crop, it is better to leave the milk mushrooms in a dark place in a cool place for 10 or 15 hours. It is possible to use the lower refrigerated shelves, basement, cellar or underground as storage. Fresh gruzdochki can not be stored for more than one day.

Many people are fond of collecting and harvesting mushrooms. The white mushroom is the best prey of the mushroom picker. However, not everyone knows how to store salted milk mushrooms. These mushrooms have long been popular in Russian cuisine. They are used both as an independent snack and as an addition to other dishes.

Milk mushrooms belong to the category of conditionally edible mushrooms, like all lamellar ones. The reason is that they secrete toxic juice, which gives them a characteristic bitter taste. Therefore, it is very important to know exactly how to pickle and how to store milk mushrooms. This will help protect yourself and loved ones from food poisoning and botulism.

Preparing for salting

All mushrooms love cleanliness, so before picking them at home, you need to thoroughly clean them:

The collected mushrooms should be washed in several waters.
Remove all foreign objects, paying special attention to the gaps between the plates in the hat. Insects often hide there.
Clean the outer surface of the mushrooms with a knife or a new foam sponge for washing dishes.
Remove all rotten parts. Connoisseurs advise cutting off the legs as well, laying only the caps of mushrooms for storage.
If necessary, especially large hats can be carefully cut into segments that are convenient for storage in jars.

Prepared mushrooms are poured with cold salted and acidified (2 g of citric acid, 10 g of salt per 1 liter) water for 2 days. Long soaking helps to get rid of bitterness and toxic juice. Before harvesting, it is good to change the water several times.

Salting cold and hot

At home, milk mushrooms most often prefer to salt and marinate.

Cold salting

To prepare milk mushrooms for cold pickling, raw hats are placed in containers and spices and salt are added. It is important to choose the right container:

for salting a large number of milk mushrooms, you can use oak barrels, tubs, as well as enameled tanks; ready-made mushrooms are stored in this container, but it must be removed to a cold place (cellar, basement) a few days after laying;
it is convenient to salt small volumes of mushrooms in enameled pans, the main thing is to be able to put a load on top;
salting in jars is not recommended; mushrooms are only pickled in such containers;
All containers must be clean and dry.

To enrich the taste, when harvesting salted milk mushrooms, you need to put spices, as well as choose the right salt. It should be without additives, not iodized and not marine. It is better to use a large stone.

A large amount of chopped garlic, currant leaves, horseradish, dill sprigs, young cherry shoots are perfect as spices. All greens should be thoroughly washed, if necessary, cut.

Order of laying mushrooms:

At the bottom of the container, a layer of salt is poured - at least 1 cm - and a layer of spices.
Milk mushrooms are laid on the salt with caps down, each layer (6-8 cm) is sprinkled with salt and a mixture of spices. The optimal consumption of salt per 1 kg of mushrooms is 40-50 g.
Fill the container to the top and cover with a layer of salt and herbs.
Cover the contents of a suitable diameter with a wooden lid (smaller than the diameter of the container itself, so that the lid sinks into it) or a plate and put pressure on them. From above, everything can be covered with a clean cotton cloth.

A few days after salting, when the mushrooms give juice, you need to take them out to the cold. You can try the preparation after 7-10 days, but the full taste will appear only after 2 months.

Connoisseurs advise maintaining a temperature of + 5-6 ° C for storing salted mushrooms. With a lower milk mushroom, they will freeze and lose both their crispy structure and taste. If they were stored at a higher temperature, they can turn sour, moldy and become a source of dangerous diseases.

The shelf life of cold-salted milk mushrooms, subject to the necessary conditions, can be 2 years.

If you salt the mushrooms in small containers, you can transfer them to glass jars, trying not to disturb the structure of the caps. When shifting, be sure to pour all the brine, trying to completely cover the mushrooms - they should not dry out. If there is not enough brine, you can cook fresh and add to the top of the jar.

To store salted milk mushrooms in the refrigerator, cover the jars with plastic lids and place them on the bottom shelf of the refrigerator.

How long can mushrooms be stored in glass? In order not to miss the deadline, you need to periodically inspect the blanks. At the slightest sign of drying, add fresh brine. However, it is better to treat yourself to such pickles before the new mushroom picking date.

hot salting

Long-term storage of milk mushrooms can also be ensured thanks to hot salting. With this method, before sending the mushrooms to the saline solution, they are pre-boiled. Long soaking is not required.

Hot pickling procedure:

Peeled milk mushrooms are poured with cool water with the addition of salt (10 g of salt per 1 liter), brought to a boil and boiled for 5-6 minutes. The liquid is drained, it is no longer useful.
Boiled mushrooms are poured with fresh boiling water (0.5 cups per 1 kg), salt is added in the same proportion as for the first time, brought to a boil again and kept on fire for 10 minutes. Spices are added 3 minutes before the end of cooking.
Mushrooms are laid out in jars along with the brine, stacking them as tightly as possible and pouring the brine over the shoulders of the container.
Salt milk mushrooms in a hot way for at least 30 days. You can store them in the refrigerator for 3-4 months.

Milk mushrooms can also be pickled. It is good to pamper the family with pickled pickles until spring, provided that they are stored in the refrigerator. At room temperature, the shelf life will be reduced to 3-4 months.

Remember the main thing: the correct technology of harvesting and storage guarantees the safety of use and a long period of use of milk mushrooms.

Salting is considered the most reliable way to preserve mushrooms. This type of preservation is widely used due to the simplicity of the process and the absence of additional treatments. You can store salted mushrooms at home, even if there is no cellar or basement. About what methods exist for storing this workpiece, we will discuss further.

Basic storage rules

Whatever method of salting is chosen, there is one general rule: the storage of salted mushrooms should take place in a place

protected from the light
with low humidity
at a temperature not exceeding +6°С,
and not falling below 0°C.

If the temperature drops below zero, the workpieces will freeze, become brittle and lose their taste. At temperatures above + 6 ° C, pickles begin to sour, after which it will become unsafe to eat them.

How to make pickle

If the brine is made without observing the required proportions of ingredients, the shelf life of salted mushrooms can be significantly reduced. Insufficient amount of salt will cause souring and fermentation processes. Also, don't add too much of it. She, of course, will extend the shelf life of salted mushrooms, but then no one will be able to eat them.

In order not to take risks, you need to adhere to the exact proportions of water and salt indicated in time-tested recipes.

If the mushrooms are directly in the brine, you need to mix them at least once every few days. This is necessary so that they are salted evenly.

What is salted mushrooms stored in

The taste and shelf life of the preparations depend on the container in which they are salted and stored.

For salting, it is best to use containers made of glass and wood. Enamelware is also suitable. Salting in containers from:

plastic,
clay,
aluminum,
galvanized sheet.

In order to cover the container with pickles, you can not use polyethylene and parchment paper - they are a good environment for the development of mold.

It is best to use a "breathable" material for these purposes, such as gauze or fabric.

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How to store pickles

Freezer storage. Mushrooms are removed from the brine and laid out in small portions in plastic bags. In the freezer, pickles can last up to a year. But the taste and shape of pickles will change somewhat.

With butter. If you pour oil (melted butter or sunflower oil) on top of the brine, the shelf life of salted mushrooms will increase significantly. A film of fat can extend it for 6 months if a jar of pickles is constantly on the shelf of the refrigerator.

The container with pickles does not need to be tightly sealed with a lid, it is enough to cover it with gauze.

Is there a way to store salted mushrooms In oil. The brine is drained completely, and the mushrooms are poured with oil to the top. It is necessary to store such a blank in a place where the temperature does not exceed + 10 ° C.
By using cloth soaked in vodka. In old recipes, you can find salting methods that recommend using vodka. It is moistened with a cloth, which is then covered with containers of pickles.
As press it is advised to use a wooden cross, and the lid is also treated with vodka. This method of storage allows you to extend the shelf life of pickles up to 1.5 years, provided that they are kept in a dark room where the temperature is constantly kept low.

Sterilization

To make the storage of salted mushrooms longer, they are sterilized. You need to keep the blanks on the shelf of the refrigerator in conditions from 0 ° C to + 15 ° C and a humidity not exceeding 75%.

The shelf life of pickles is limited to 6 - 8 months. And if the blanks were industrially preserved, it will be larger, as manufacturers use various preservatives. The shelf life of salted mushrooms bought in a store is always indicated on the bank.

How long can you store salted mushrooms

According to the established standards, salted and boiled barrel pickles have a shelf life of up to 6 months, provided that they are stored from 0°С to + 2°С.

Blanks that have been sterilized in brine should be used immediately after the jar has been opened.
For several days, it is permissible to store already uncorked blanks in the refrigerator if a strong acetic solution with the addition of spices was used during their salting.
Pickled mushrooms in jars should be consumed within two days after they have been opened.
Pickles without seaming are stored for 6 - 12 months. (depending on the way of saving and concentration of salt).
Storage of salted mushrooms in the refrigerator has a period of no more than 1 year. The same amount of time they can be stored in the cellar.

In order not to endanger your health, you should not use expired pickles for food, even if they seem completely normal in appearance. And in order to avoid poisoning, you need to know exactly the period and storage conditions of salted mushrooms.

Salting mushrooms is a common and reliable way to preserve the crop. Homemade preparations are not only tasty, but also convenient to use. With salted mushrooms, you can cook many different dishes. In the article we will talk about how to properly store salted mushrooms.

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The first important condition for long-term storage of salted mushrooms is sterility of dishes. If bacteria get into the container, salted mushrooms will deteriorate even if other conditions are met. Glass and ceramic containers are sterilized, and pots, buckets and barrels are thoroughly washed, scalded with boiling water and dried.

The next important point is temperature. Regardless of the salting method, mushrooms are stored in a dark, cool, dry place. The recommended temperature is about +6 °С. Higher rates lead to souring of mushrooms, and at low temperatures they become brittle and lose their taste. It is best to store salted mushrooms at home in the refrigerator. Large reserves are kept in a cellar or a dry basement (you can also use a glazed balcony for this purpose). So that the mushrooms do not freeze, they are insulated with old blankets, sawdust, etc.

You can only eat mushrooms that you are 100% sure are safe. Spoiled mushrooms, moldy or improperly prepared preservation can be fatal!

Another point that affects the long-term storage of salted mushrooms is brine. Excess salt will keep the mushrooms for a long time, but it will be impossible to eat such a product. The lack of salt causes the fermentation process. Prepare brine using only proven recipes and reliable sources.

If the product is stored in brine, turn the stock once a week to ensure the movement of the brine and to completely soak all the mushrooms.

Storage capacity salted mushrooms is also of great importance. Glass, wooden and enameled containers should be used; avoid earthenware, galvanized tin, aluminum or plastic utensils. Do not cover mushrooms with polyethylene, cellophane or parchment paper - this is an ideal breeding ground for mold and yeast.

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Storage of salted mushrooms. Hermetic sealing method

Incorrect technology during the preservation of mushrooms by sterilization and seaming can cause irreparable harm to health (cause botulism, poisoning and other intestinal infections). The main rule to follow is to thoroughly observe the conditions of sterilization. If you are not confident in your own abilities, it is better not to roll mushrooms. Sterilization should take place at a temperature of +120…+125 °С; only autoclaves can provide such conditions. When home canning, to avoid poisoning, other methods are used:

mushrooms are thoroughly washed and boiled 2-3 times with an interval of 24-36 hours. Thick legs boil 2 times longer;
storage utensils are thoroughly sterilized beforehand;
before opening canned mushrooms, the jars are boiled for at least 30 minutes from the moment of boiling, so that the toxins are destroyed;
use vinegar marinade. Homemade pickled mushrooms are safer than salted and pickled ones.

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The next important point: how long can salted mushrooms be stored and under what conditions? All canned food should be stored in a dark, dry, cool place. Sterilized mushrooms are stored at temperatures from 0 to +15 °C and air humidity not more than 75%. It is advisable to keep homemade preparations in the refrigerator. The shelf life of home preservation does not exceed 6-8 months. Factory-made salted mushrooms have a longer shelf life (manufacturers have different expiration dates).

All mushrooms sterilized in brine must be eaten immediately after uncorking. Only blanks using a strong spicy vinegar solution can be stored in the refrigerator in an open jar for several days.

The shelf life of homemade preparations is 6-12 months (depending on the storage method).

Many housewives are concerned about the question: how long can you store salted mushrooms in the refrigerator? Taking into account the recommended temperature regime, the shelf life in the cellar and in the refrigerator will be the same - no more than 1 year. Unsterilized pickled mushrooms can be stored for no more than 8 months. Open pickled mushrooms in the refrigerator, depending on the amount of vinegar in the marinade, can be stored for no more than 1 month. According to sanitary standards, salted and boiled mushrooms packaged in barrels should be stored at a temperature of 0 ... +2 ° C for no more than 6 months. At home, it is more convenient to store salted mushrooms in a glass jar or enamelware in the refrigerator or on a glazed balcony.

During storage, be sure to check stocks regularly: mushrooms should always be in brine, otherwise they start to mold. It is recommended to shake the containers with mushrooms once a week to ensure the movement of the brine (if the blanks are filled with oil on top of the brine, they are not touched). If part of the brine has evaporated, cooled boiled water with salt (50 g of salt per 1 liter of water) is added to the container.

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Salting and storage of mushrooms must be approached with the utmost care. If you do not have a suitable storage space with the appropriate conditions, it is better not to make many blanks (or use a factory product).

A common way to store salted mushrooms is pour them over the brine melted bacon, vegetable or butter. This prevents bacterial spores and moulds. In this case, it is better to tie the container on top with a cloth or gauze. If mushrooms are stored in jars, they can be closed with screw-on glass or metal lids, but loosely. Some housewives drain the brine before storage and completely fill the mushrooms with oil. For such storage, mushrooms are best pre-fried or stewed. Any workpieces using oil must be stored in the dark. In the light, fats break down, and the rancid taste of the product will be provided.

There is another method for long-term storage of salted mushrooms. After salting, the mushrooms are dense (without voids) rammed into banks. The product should reach almost to the top of the container. A cotton cloth soaked in vodka is placed on top of the mushrooms (it is this that will prevent the appearance of mold). After that, the mushrooms are pressed with sticks pre-moistened in vodka, winding them crosswise over the shoulders of the jar (the sticks will serve as oppression). Juice should come out over the mushrooms, which will cover them by 1-2 cm. If there is less juice, you can add boiled salt water at room temperature (50 g of salt per 1 liter of water). From above, the jars are closed with a dense plastic lid, also processed in vodka. It is necessary to store salted mushrooms in the darkest and coolest place at home. In this form, the shelf life of salted mushrooms will be 1-1.5 years.