And if this metal lid is also completely metal and does not have a protective food coating, then I would not advise using it for canning mushrooms at all, the risk of poisoning increases significantly.
In addition, you need to store pickled mushrooms in a cool room, without direct sunlight.
Pickled mushrooms, like other preservation, should not be stored for a long time at all. It is better to eat everything before the new mushroom season or harvest. My grandmother in the village always has a question in the summer: "What to do with last year's conservation?". After all, her favorite thing is to roll up banks for the winter. And since it closes a lot, everything is not eaten and in the summer there are not enough new cans or space in the cellar. Therefore, she throws out the old preservation and rolls up a new one))) So, the fresher, the better.
Maximum 2 years if well preserved. And so if you do not follow the rules for storing this product, otherwise you are at risk of poisoning. Mushrooms are heavy food, they are at the level of meat. Even poorly cooked, poorly salted mushrooms that can be eaten within a week can also cause indigestion, so especially those with a weak stomach (gastritis) it is better not to risk it. And why keep it for so long? You have to eat it while it's fresh.
Just with mushrooms you need to be very careful. Because you can get poisoned. This disease is botulism.
As a general rule, they should be eaten within a year. When stored up to +15
Longer terms are already roulette. Since outwardly there will be no signs that the mushrooms have deteriorated or are affected by the botulinum bacterium.
Girls, help (((I opened pickled mushrooms ahead of time, but I only wanted to open this winter this winter, what should I do now so that they are preserved.
With home canning, pickling, mushrooms should be stored for 1 year, that is, until a new crop appears. But if the technology of preparation and storage is observed, then the mushrooms are suitable for 2 or even 3 years. Personally, I ate pickled mushrooms (of my own conservation), a jar of which, however, stood in my refrigerator for 2.5 years.
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Since mushrooms are usually closed with iron lids, it is not worth storing such mushrooms for more than a year. They can react and, thereby, become dangerous to humans. You need to be very careful with mushrooms, store them only in a cool place and follow the rules of conservation.
You can store pickled mushrooms not very long.
We keep mushrooms at home for a year or two, but no more, because we eat them.
And also because the metal lids begin to deteriorate, which means that the mushrooms in the jar will deteriorate. Therefore, we do not store mushrooms in the cellar for more than two years.
Mushroom pickling is the preparation of mushrooms with the use of various spices, salt, vinegar, citric acid. Pickled mushrooms should be stored in a cool, dark place. Pickled mushrooms should be stored for no more than one year.
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Pickled mushrooms should be stored for no more than one year, and not at room temperature, but rather in the cellar or in the refrigerator.
And having opened a jar of pickled mushrooms, it is better to eat them within 2 days.
Mushrooms pickled at home are not recommended to be stored for more than one year. And what's the point of keeping them longer, if the next harvest, you can pick up new mushrooms and pickle fresh mushrooms?
I now eat mushrooms that my mother cooked, she is no longer 7 years old. I will give recommendations on how to cook.
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How long and where is it better to store pickled mushrooms
It is difficult to find a person who would not like pickled mushrooms. They can be consumed alone, as an appetizer, in salads, soups and other dishes. Marinate mushrooms on their own and buy ready-made ones. How to organize the proper storage of pickled mushrooms so that they do not deteriorate and remain appetizing?
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The relevance of the issue is due to the fact that in hermetically sealed jars with mushrooms, a life-threatening bacterium of botulism, which causes severe poisoning, develops. It is impossible to determine this by eye, but proper canning and storage allows you to be sure of safety.
If the mushrooms are not stored under a tight lid, then other kinds of bacteria and mold can develop in them. This makes the product bitter or too acidic and also dangerous to health.
To store mushrooms at home, you can use sterilized glass, enameled or ceramic containers.
Tubular mushrooms are best suited for pickling - boletus, boletus, mushrooms. But some agaric mushrooms are also marinated perfectly, for example, mushrooms and greenfinches. Greenfinches should be treated with caution and consumed in moderation, since this mushroom is conditionally edible. Whenever conservation is done with one's own hands, one must be sure of the edibility of mushrooms.
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Young and dense mushrooms are harvested, which will be crispy after cooking. Toxins accumulate in the old ones, and they become limp, becoming less attractive in taste and appearance. Large ones are cut into pieces, small ones are used whole.
To make the preservation transparent, the mushrooms are first boiled until tender, and then transferred to new boiling water. Sometimes mushrooms are boiled in the same water in which the marinade is made, in which case it turns out to be more cloudy and viscous, but the taste is also brighter and more pronounced. It is desirable that the preparation of different types of mushrooms be separate.
There are many recipes, but each includes vinegar, salt and sugar. Citric acid is added instead of vinegar. Spices are added for flavor. The term for bringing to the condition is at least 25 days, during this time the mushrooms become brackish-sour with a pleasant aroma. One of the cooking recipes will require:
- 750 ml of water;
- 50 g of salt;
- 40 g of sugar;
- 2 small spoons of vinegar essence (80%);
- sweet peas 5-6 pcs., 2-3 bay leaves, 3-4 cloves;
There should be enough mushrooms so that the water completely covers them. Mushrooms are cleaned and washed if necessary, boiled for about 1 hour. Then they throw it into a colander. Separately, a marinade is prepared from the above ingredients, mushrooms are thrown into it and boiled for another 5 minutes. Then they are laid out in banks and clogged.
Terms
Rolled up jars of mushrooms are stored in shaded and cool conditions - on the balcony, in the pantry, cellar, refrigerator. The temperature at which mushrooms should be stored is around +8°C.
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There is a GOST for containers in which pickled mushrooms can be stored. It should be glass, not plastic. Under metal covers, the workpiece can be stored for up to a year, and under glass, the period doubles. Such requirements are associated with the resistance of glass to the effects of acidic and salty environments.
It happens that a film of mold appears on the surface. If it is noticed in time, then the product can be saved. It is necessary to remove the mold, drain the liquid and boil the mushrooms in new water, and then repeat the pickling process. Of course, the taste of such mushrooms will change a little, and not always for the better.
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How long can pickled mushrooms be stored?
This is a preparation of mushrooms using vinegar and citric acid, with the addition of salt, sugar and spices. In this way, white, oily, honey agaric, boletus, boletus, brilliant green, fat women, etc. are processed. The main thing is that they are not wormy, strong and young.
To save pickled mushrooms, you should understand the technology. Mushrooms are cleaned, sorted by type and size, cut off the roots. Separately separate the hats and legs. Next, pour water with the addition of salt and citric acid. Such a marinade can be boiled with mushrooms, but it will have a dark color. But there will be a pleasant aroma.
Such a product is stored in glass jars, sometimes in suitable containers. To protect against mold use boiled oil and bind. You can also seal it tightly with a lid.
It is a disease associated with the bacterium botulinum. She is harmless in nature. Requires oxygen to exist. With a limited presence of oxygen, it emits a poisonous substance - butulinos. For him, a good environment is meat and mushrooms. You can destroy at a temperature of 120 degrees heat treatment. This is not achieved at home. But you can avoid its occurrence: carefully clean the mushrooms. Clean them from the ground, because botulinus lives in the ground. It can be destroyed in one boil, but it will take two or three boils to exterminate the spores. The intervals between them are hours.
Before use, it is also desirable to process thermally. Enough min. to destroy the poisonous botulinum toxin.
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Storage of pickled mushrooms
The temperature should be eight degrees. The room is dark, not damp. Suitable for use last. If mold has appeared in the jar, then the mushrooms can be thrown away or boiled again. To do this, I wash, make a marinade, put it in clean steamed jars and marinate.
It is advisable not to store for a long time. Normal time is about a year. The lid can extend the storage time. With a simple tin - no more than a year, and if it is glass, then - up to two years. The thing is that the metal reacts with pickling products and the appearance of any toxic components is possible.
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How to store fresh, pickled and dried mushrooms at home?
Mushrooms are a dietary product containing a large amount of protein, vitamins and trace elements. Fresh mushrooms, purchased at the store or picked with their own hands, must be processed and only then eaten. There are several ways to harvest and cook forest products: they can be boiled, fried, salted or pickled, and each product has a certain shelf life. The period and storage conditions for canned mushrooms brought from the store are quite simple to determine - such information is indicated on the product label without fail. With homemade products, everything is much more complicated, since the shelf life of raw, boiled, frozen or dried mushrooms is very different.
Freshly picked mushrooms must be processed as quickly as possible, because they can deteriorate in a short time. "Trophies" brought home in dry weather will be able to lie without damage to the taste and nutritional composition without a refrigerator for no more than 6 hours. Wet mushrooms, cut in the rain, must be cleaned and processed immediately after returning home, without leaving until tomorrow. An exception can be considered only chanterelles, which at a temperature of +10. +12°C (for example, on a balcony or loggia) will not deteriorate within 24 hours after collection.
It is better to store collected or purchased mushrooms without processing in the refrigerator: porcini and mushrooms can be safely placed for a day, champignons - up to 3 days, oyster mushrooms - up to 4 days. Although it is more correct to focus not on the type of mushrooms, but on the temperature regime maintained by the refrigerator:
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Temperature in the refrigerating chamber, °С
Mushrooms must be cleaned before being sent to the refrigerator. If the forest "trophies" do not fit in it, and there is no energy for processing, they need to be laid out until morning in a cool place at a short distance from each other, and processed the next day. First of all, it is necessary to take on spongy varieties: boletus, boletus, boletus, flywheels, Polish and white. If you leave them for later, the nutritious pulp will quickly turn black and spoil.
Interesting! Raw truffles are stored at a temperature of +2. +4°C for no longer than 4 days. To keep the delicacy product longer, they must be washed, dried, placed in a polymer or glass container and completely covered with dry rice. The grits will absorb the characteristic truffle aroma, and it can be boiled later. This type of mushroom can also be frozen or dipped in olive oil.
Sealed mushrooms purchased at a supermarket can be kept in a refrigerator at a temperature of +2. +4°C for 5-7 days. But if the sealed packaging is damaged, the product should be placed in dry enamelled, plastic or glassware, or paper bags. It is necessary to keep other types of forest "trophies" in the same container. But polyethylene is contraindicated for mushrooms - in such a package they will quickly become covered with mold and become inedible.
One of the quick and low-cost ways of processing mushrooms is freezing - it helps to preserve the nutritional properties as much as possible:
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- peel raw mushrooms and cut into slices or slices;
- spread on a tray and put in the freezer;
- after 3-4 hours, when the mushrooms are frozen, put them in tight plastic bags and place them in the freezer for permanent storage.
Frozen mushrooms retain all useful substances.
You can freeze mushrooms by putting them in an open plastic container, and after freezing, tightly close the container with a lid. Some housewives pre-blanch the mushrooms - they put them in a colander and lower them into boiling water for 1-2 minutes.
Chanterelles must be boiled before freezing, otherwise they will be bitter after defrosting. However, any type of mushroom can be processed in this way:
- clean mushrooms and rinse in cold water;
- cut large specimens into 4 pieces, leave small ones whole;
- prepare a lemon solution - dilute 2 tsp in 1 liter of water. lemon juice or 3 tsp. citric acid;
- soak the mushrooms in the solution and leave for 5 minutes - this will prevent the pulp from darkening and retain its beautiful natural color;
- boil the gifts of the forest for a couple: keep finely chopped pieces for 3 minutes, whole medium-sized and quarters - 5 minutes;
- cool the product to room temperature, arrange in tight plastic bags and place in the freezer.
In the freezer, forest "blanks" can be stored for quite a long time:
Temperature maintained by the freezer, °С
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If it happens that the mushrooms are accidentally thawed, for example, due to a long power outage, they cannot be re-frozen, but should be boiled or fried. Otherwise, there is a high risk of developing pathogenic bacteria and unpleasant health consequences. And the taste of such a product will be far from optimal.
This type of preparation is distinguished by the longest storage - at home, dried mushrooms can lie for 2-3 years without losing their taste and nutritional qualities. You can dry them naturally or in an electric dryer.
Before sending it to storage, it is worth checking the readiness of the product: if the dried caps crumble when squeezed in the palm of your hand, they will not be able to be stored for a long time. It is recommended to grind them in a coffee grinder and use fragrant powder for cooking first courses or sauces. Well, if dry mushrooms break or bend, then they can be safely sent for long-term storage.
Store dried mushrooms under the following conditions:
- in bags made of paper or "breathable" fabric that allows air to pass through (cotton, linen);
- in glass jars, the neck of which is covered with a cloth or multi-layer gauze and tightened with twine or cord;
- in a well-ventilated room with relative humidity not higher than 60-65%;
- at a temperature not higher than +20°С;
- without direct sunlight (in the closet, pantry);
- away from strong-smelling foods: garlic, onions, aromatic herbs.
Subject to the above parameters, the shelf life of the dried product will be 1-3 years.
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Store pickled mushrooms purchased at the store in strict accordance with the conditions indicated on the package. For different manufacturers, they may differ depending on the amount of acetic acid used in the canning process. The health and life of a person depends on compliance with temperature conditions, because any deviation can provoke the development of botulism, a deadly disease.
When home canning, you must strictly follow the recipe and do not neglect the rules of sterilization. Pickled mushrooms rolled up in tin lids will be stored for at least a year in a cellar or refrigerator at a temperature of up to + 8 ° C, and if glass lids are used, the shelf life under the same conditions will double. It is more difficult for city dwellers to find a suitable place for storage, although at a temperature of +15. +18°С billets are able to stand up to 8 months.
After opening the jar, the pickled product should be consumed within 2-3 days, while keeping the jar in the refrigerator. But mushrooms in a container on which the lid is swollen should not be eaten. This means that mistakes were made during the canning or storage process, and the product became unusable.
Fried mushrooms can be safely placed for a couple of days in the refrigerator, where the air temperature does not exceed +4. +6°С. But when you need to keep the product for a longer time, it is recommended to freeze it:
- wash and clean fresh spongy mushrooms;
- blanch in boiling water for 5 minutes, remove and let drain;
- fry in a sufficient amount of refined vegetable oil, adding salt, ground pepper and fried finely chopped onions;
- melt pork lard;
- pour a little lard into the bottom of a sterile glass jar and put the mushrooms;
- pour forest "trophies" with liquid lard so that it fills all the voids and forms a thick protective layer on top.
Banks can be closed with nylon lids and kept in the refrigerator for up to six months, and mushrooms can be used to make pie, pizza and julienne. But mushrooms boiled in salted water can be stored at a temperature not higher than + 4 ° C for only 2-3 days - during this time they must be “attached” to soup, casserole or pie.
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Pickling mushrooms. Storage of pickled mushrooms.
Marinating mushrooms, storage of pickled mushrooms
Mushroom pickling is a method of harvesting mushrooms using acetic or citric acid, spices, salt and sugar. First of all, tubular mushrooms are suitable for pickling - porcini mushroom, boletus, boletus, boletus, autumn mushrooms. You can pickle mushrooms, rows, brilliant greens, bbws, and some other agaric mushrooms. Pickling day mushrooms are taken young, strong and without the slightest worminess. It is advisable to pickle each type of mushroom separately, but you can mix them in any ratio.
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Fresh mushrooms are sorted by size and species, overripe, flabby, wormy ones are removed, they are cleaned of adhering leaves, moss, earth, sand. In oils, you also need to remove the skin from the cap, as it gives bitterness.
In sorted mushrooms, root roots are cut and damaged areas are cut out. Large mushrooms are recommended to be divided into hats and legs and cut into pieces, small ones can be pickled whole. The legs of large mushrooms are cut across into small pieces and marinated on their own.
To protect the mushrooms from browning due to contact with atmospheric oxygen, they can be placed in cold water, to which 1 teaspoon of salt and 2 g of citric acid (per 1 liter of water) are added.
You can cook the marinade together with mushrooms in order to preserve the aroma and specific extractive substances in the product as much as possible, which give mushroom dishes their special taste. In this case, the marinade is indeed more saturated, but it does not always have a pleasant appearance - it is dark, cloudy, viscous, often with fragments from mushrooms crumbled during the cooking process.
Another way is to pre-boil the mushrooms intended for pickling and dip them into the boiling marinade already ready. With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared in the first way in terms of the strength of the mushroom smell and taste.
Store pickled mushrooms in glass jars, tinned, clay containers, enameled pots, buckets and other non-oxidizing utensils. To protect against mold, mushrooms are poured with boiled oil from above and tied.
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You can store pickled mushrooms in small glass containers under lids for hermetic sealing, but then all precautions should be taken to avoid botulism, a very serious disease associated with the development of botulinum bacteria in the product.
Botulinus, like its spores, lives in large numbers in the soil, and in nature it is a completely harmless microorganism. Oxygen is necessary for its normal functioning. But in conditions of a severe lack of oxygen, it begins to produce a deadly poisonous substance - botulinum toxin. This requires a protein environment and the absence of oxygen. It is these conditions that are created in hermetically sealed home-made canned food, especially from mushrooms or meat.
Mainly, difficulties arise due to the fact that for the complete destruction of this bacterium, it is necessary to heat the products in an autoclave at a temperature of 120 ° C, and this is almost impossible to achieve at home. To avoid the development of botulinum, it is necessary to clean and wash the mushrooms very carefully, since, in contact with the soil, they can be infected with botulinum or its spores, which, once in the proper conditions, can produce a toxin in canned food. The bacterium itself is destroyed by boiling the mushrooms once, but such treatment is not enough to destroy the spores, therefore it is recommended to boil the mushrooms 2–3 times with an interval of 20–36 hours: during this time, the spores will germinate and will be killed during subsequent heat treatment.
The mushrooms sterilized in the above way are boiled in a fresh marinade; At the same time, the acid is added just before the end of cooking, so that its concentration does not decrease during boiling, it is poured boiling into sterilized jars and corked with boiled lids using a seaming machine. Cooled jars are stored in a refrigerator, cellar or other cold place.
The last precaution is the heat treatment of the mushrooms just before consumption. It is appropriate due to the fact that it is not the bacteria or spores themselves that are dangerous, but the product of their disrupted normal life activity - poisonous botulinum toxin, which causes poisoning, which can lead to either death or severe disability. If canned mushrooms are boiled for 15–20 minutes, the poison will break down and the product will become harmless.
Prepared mushrooms are laid out in a colander, immersed several times in a bucket of cold water, allowed to drain, and then immediately boiled in a marinade.
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Pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms and start cooking. When the water boils, you need to remove the resulting foam and cook for another 20-25 minutes, and the mushrooms must be carefully mixed all the time for even boiling. The foam formed on the surface is removed with a slotted spoon. When cooked, the mushrooms themselves secrete juice and become covered with liquid.
When the mushrooms are ready (settle to the bottom), you need to put the spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 2 g of citric acid, and then bring to a boil again and immediately evenly pack into prepared, heated on a couple of cans.
If the marinade is not enough, you can add boiling water to the jars.
Banks are filled just below the top of the neck and covered with lids. Then they are placed in a pot with water heated to 70 ° C for sterilization, which is carried out at a low boil for half an hour.
For 1 kg of mushrooms is usually taken:
salt 0.5 tbsp. spoons,
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vinegar - 0.5 cups,
bay leaf - 1 leaf,
pepper, cloves and cinnamon 0.1 g each,
Prepared mushrooms are laid out in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are placed in an enamel pan and boiled in salted water (50 g of salt and 2 g of citric acid are put into 1 liter of water). The foam that forms during cooking is removed with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. They are laid out in a colander to separate the liquid, laid out in jars and poured with a pre-prepared marinade.
The marinade is prepared as follows. Pour two glasses of water into an enameled pan, put a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid, heat to a boil, add 5 tablespoons of 6% table vinegar, bring again to a boil. After that, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and sterilized with a slight boil of water for 40 minutes. After sterilization, mushrooms are immediately sealed and placed in a cold place.
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Pickled mushrooms are stored in a cool room at a temperature of about 8 ° C. They can be eaten 25-30 days after pickling. If mold appears in the jars, put the mushrooms on a sieve or colander, rinse with boiling water, 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.
Part 17 - Pickling mushrooms. Storage of pickled mushrooms.
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Glad you liked. I use these recipes myself. Prepare for health.
Real mushroom pickers know that the harvest is oiled year after year, and if this season nature has generously endowed with a large number of mushrooms, then they need to be stocked up for future use. Butter mushrooms are forest mushrooms with a spongy structure. The taste is very delicate and suitable for any method of preparation.
Unlike artificially grown mushrooms, forest dwellers have a stronger mushroom aroma and taste. The resinous substance contained in them has a beneficial effect on patients suffering from gout, and also reduces the number of frequent headaches. Freezing butterflies for the winter is a great way to process mushrooms for the cold. How to do it right at home?
Pros and cons of frozen butter
If the harvest turned out to be quite impressive, most housewives advise using several methods of home harvesting forest oil at once. Among them:
- pickling and canning;
- drying;
- freezing.
Pickled mushrooms are a great appetizer. Such boletus will stand in a jar for more than one year and will be an appetizing addition to any dish. But the presence of vinegar makes this preparation not very useful, and given that mushrooms are already quite a heavy product for the stomach, an admixture of acetic acid makes the dish detrimental to the digestive tract. In addition, a long time of heat treatment at a temperature of 100 degrees destroys many of the useful qualities of oil.
Dried butternuts are a great way to preserve the beneficial substances of the fungus, but a rather painstaking process. For harvesting in this way, it is better to take small young mushrooms harvested no more than 3-4 hours ago. The drying process itself is quite lengthy, it is divided into three stages, where the mushrooms are first dried at the same temperature, then it is increased and after some time it is reduced again.
Frozen forest mushrooms are an option for a fairly quick and healthy preparation. If you wish, you can save all the vitamins, come up with a delicious semi-finished product or filling for a pie. Perhaps the only drawback of this harvesting method is the constant lack of space in the freezer.
Training
Before you start freezing, mushrooms should be carefully prepared. Preparation is a completely simple procedure and includes several steps.
- To begin with, the mushrooms are carefully moved.
- The upper film is carefully removed from the oil from the cap, the leg is cleaned and incised. If the mushroom is wormy (determined by small dots-channels that can be seen on the cut of the cap or leg), then it is better to throw it away. With a knife handle and tapping movements on the cap, the mushroom is removed from excess sand or sawdust.
- During cleaning, mushrooms can be sorted into small and large.
- Further, the process depends on the method of freezing. Mushrooms are either left as is, or soaked and washed.
Freezing methods
There are at least three ways to freeze butter at home. Each is good in its own way and will be appropriate for any purpose.
Frozen fresh butternut squash
Pros: fast and convenient, no need to wash after cleaning, frozen mushrooms are perfectly washed in warm water before defrosting. Retain maximum nutrients
Cons: they take up a lot of space in the refrigerator, so if there is a shortage of butter, they are frozen in small portions.
To freeze fresh butternuts for the winter, you just need to put the peeled mushrooms into bags and send them to the freezer.
Defrost such mushrooms at room temperature and wash thoroughly before defrosting. Such mushrooms require further heat treatment.
Freezing boiled butter
It is considered the most popular and popular way for most housewives.
Pros: take up little space in the freezer, as they are very compact. You can not defrost when preparing soup or stew, throw frozen ones.
Cons: a long way to prepare, part of the vitamins is lost.
To freeze boiled butter, you need:
- Rinse well or even soak in warm, slightly salted water. Thus, the dirt will be washed off faster. Salt water is also harmful to insects.
- After soaking, the mushrooms are rinsed in cool water. It is better to cut large butternuts, small ones can be left whole.
- The final stage is blanching for 5-7 minutes in boiling water.
- Ready mushrooms are taken out with a slotted spoon in a colander and allowed to drain.
- The cooled butternuts are packed in convenient bags and sent to the freezer.
Boiled frozen butternuts are thawed in the refrigerator or at room temperature. They can also be used in a ready-made dish, marinated as an appetizer, made pancakes and much more.
Freezing fried butter
Fans of fried mushrooms will certainly appreciate this option for winter harvesting. After all, now you can enjoy such a dish not only in season, but also in winter.
Cons: a fair amount of vitamins is lost, mushrooms fried in oil are too heavy for the stomach.
Fried frozen boletus is a great option for those who love convenience foods. By defrosting them, heating them in the microwave and mixing them with sour cream, you can get an excellent gravy for spaghetti or buckwheat porridge.
Preparing such mushrooms is quite simple:
- Peeled and washed mushrooms cut into small pieces.
- Pour the butter into a good thick frying pan and pour a little water.
- Simmer until the liquid has evaporated.
- After the liquid has evaporated, add vegetable oil and a little butter and finely chopped onion to the mushrooms.
- Fry until the onion is golden brown and soft.
- Pack the cooled mushrooms in bags and send them to the freezer.
Butter made in this way is also used as a filling for pies, zrazy, dumplings and casseroles, which saves a lot of time when preparing them.
Freezing rules butter
- Butter mushrooms, like any other mushrooms, absorb everything necessary and unnecessary from the soil. To protect yourself from poisoning, you should not pick mushrooms in places with high toxicity, namely, not far from roads and industrial enterprises.
- After collecting, you need to try to process the mushrooms as quickly as possible. When kept warm for a long time, mushrooms immediately become an excellent habitat for all kinds of harmful bacteria.
- It is better to freeze mushrooms in small portions, since it is impossible to re-freeze them after defrosting.
- Do not defrost mushrooms in water: they will spoil the taste and fall apart when cooked.
By freezing butternuts, you can provide yourself with tasty and healthy forest mushrooms for the whole winter.
Beginning lovers of "silent hunting" sooner or later are interested in the question of how to store butterfish? These pretty oily mushrooms, growing in families on the edges of coniferous forests and copses, are distinguished by their exquisite taste and do not lose this property even after processing. By properly cutting, cleaning and preserving the collected mushrooms, you can delight family and friends with the results of summer forest walks for a long time.
How does freezing extend shelf life?
At room temperature, fresh mushrooms are stored no longer than 12 hours. A longer preparation of oil is not particularly difficult and is easily feasible at home. One of the popular ways to store forest mushrooms is cold processing. At the same time, you can save the product:
- in the main compartment of the refrigerator;
- in the freezer.
The first step after collecting the oil should be cleaned. Since the hats themselves are oily and moist, they are not soaked in water. For ease of cleaning, the crop is laid out on a wire rack, table or baking sheet and left for some time (at least 30 minutes) to dry naturally. When the oil is dry, you can proceed to the primary processing.
Oil cleaning steps:
- carefully clean the mushroom caps from adhering needles, leaves, sand and other natural debris;
- where possible, remove the film;
- Peel the mushroom stalks with a thin-bladed knife.
Large butternuts should be processed completely, after cutting the mushrooms into several parts (cubes or slices).
Q: How long can you keep fresh butternut squash in the refrigerator?
Answer: Mushrooms are a perishable product, so they are stored fresh for no more than 5 days, while the air temperature in the main chamber of the refrigerator should not exceed +5°C.
Freezing significantly lengthens the shelf life of oil. At the same time, mushrooms can be loaded into the freezer both fresh and boiled. Welding before freezing allows you to reduce the volume of the product and save space in the freezer.
Freezing rules:
- sort out the peeled butternuts, remove old and large ones;
- put the selected mushrooms in a saucepan and completely fill with water;
- cook for 7-10 minutes over low heat;
- pour the mushrooms into a colander, drain all the liquid and cool;
- fold the product in portions into plastic vacuum bags and load into the freezer.
The mushroom broth remaining after cooking can be frozen or cooked on its basis mushroom soup. After boiling in salted water, you can also fry the mushrooms in a hot frying pan until tender, cool, arrange in containers and freeze.
Question: how long can mushrooms be stored in case of freezing?
Answer: boiled and fried - 2-4 months, fresh - up to 6 months.
Marinating with and without Vinegar
Storing oil for a long time also involves pickling - canning with the addition of vegetable oil, a variety of herbs and spices. Pickled mushrooms are a great addition to any holiday table and take pride of place in Russian cuisine.
Preparation of mushrooms for this type of processing includes:
- cleaning, washing and drying the product;
- boiling for 15 minutes in salted water;
- washing boiled mushrooms under running water.
While the mushrooms are drying, you can start preparing the marinade. The classic recipe uses vinegar, but there are methods of preparing canned mushrooms without it, when citric acid is used as a preservative.
Marinade preparation:
- boil 0.5 l of water in a separate container;
- add 2 tbsp. salt, 1.5 tbsp. sugar and 100 ml of 6% vinegar.
When preserving butter, you must follow some rules:
- put a bay leaf, a sprig of dill and a few peas of black pepper on the bottom of sterilized glass jars;
- we load boiled butternuts into containers, sprinkling them with cloves of peeled garlic;
- pour products with hot marinade;
- we roll up the cans, turn the seams over and wrap the preservation with a warm blanket.
- keep for 2-3 days.
In order for pickled mushrooms to be stored until winter, it is better to keep the jars in the refrigerator or underground, where the temperature will not exceed +10 ... +15 ° С.
The lower the temperature, the longer the preservation is stored, however, the maximum shelf life of the product in this form should not exceed 12 months.
Dry, but do not overdry
Mushrooms retain their original taste even when dried. To do this, the peeled butternuts are dried in the sun or in an oven at +45 ... +50 ° C for 4-5 hours. Store dry bundles in canvas bags, baskets or plywood boxes. In case of accidental overdrying, mushrooms can be ground in a blender into a powder and added to broths. To prevent the mushroom powder from absorbing odors, it is stored in sterilized dry glass jars.
Salting hats and legs separately
Butter is not only marinated, dried, but also salted. At the same time, it is better to salt and roll up the legs and hats separately, and store strictly at a certain temperature. Salted mushrooms are stored at +5… +8°C for no longer than 3 months.
Butter is a recognizable and very tasty mushroom, perfect for beginners in the mushroom business. It is easy to assemble, store and prepare. At the same time, mushroom caps can be harvested separately from the legs, which will only improve the taste of the prepared dishes.
If you are fond of collecting and harvesting mushrooms, you may also be interested in reading about. In addition, for mushroom growers and lovers of oyster mushrooms, we have prepared material about three ways to prepare these mushrooms for freezing, drying them, and preserving mycelium. This mushroom is tender and will be useful for any zealous hostess.
How to freeze butter mushrooms
Butter mushrooms are excellent forest mushrooms. Butterflies grow in the forest in whole families, so if you find a few butterflies, immediately take a good look at nearby places, and you will see how much oil is around. Accordingly, you will come with a large catch of oil from the “quiet hunt”, and the question will immediately arise how to process them? ..
Try to process the butternuts within 3-4 hours after picking the mushrooms. You can dry, pickle or pickle them. Remember also a very convenient, affordable and simple way to harvest mushrooms for the winter - freezing.
Mushrooms can be frozen raw, boiled and fried. Raw mushrooms will take up a lot of space in the freezer, so use this method when you have plenty of free space in the freezer.
Boiled and fried butternuts, frozen in portions, will be able to diversify your menu in winter. You can always cook soup, scrambled eggs, pate, stuffing for pancakes or pies. And besides, in this form, they take up little space in the freezer.
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