How to keep salted and fresh milk mushrooms

It’s time to talk about how to save milk mushrooms until a certain point. We will talk about the storage of raw materials intended for canning and the subsequent storage of pickles for the winter.

Before storing milk mushrooms for the winter, you need to cook them. Even for freezing in the freezer, it is recommended that these mushrooms be pre-boiled and packaged in plastic bags. The tips in this article will help you deal with many common problems. Here are tips on how to keep mushrooms from mold, how to save them from browning and leave pickles a nice white color and much more.

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How to keep fresh milk mushrooms for a day

Fresh mushrooms are not subject to long-term storage due to the large percentage of water they contain. But there is a way to save milk mushrooms for a day and at the same time not lose their consumer properties. A few days after harvest, mushrooms wither, lose their freshness and juiciness, and become unfit for consumption. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processing into stable food products, i.e. canned, only a few hours after harvest.

[ »wp-content/plugins/include-me/goog-left.php»]Before storing mushrooms until the next day, when processing mushrooms, you should very carefully remove the soil, adhering leaves, blades of grass, various debris, etc. Before how to keep fresh milk mushrooms, mushrooms are washed (except for those intended for drying), changing the water several times in order to clean them from the ground as best as possible. Despite this, the ingress of spores and botulinum bacilli into mushrooms harvested for future use is not excluded, which especially need to be remembered by those who like to store this product in hermetically sealed containers, in jars corked (rolled up) with metal lids or glass with “locks”. No home sterilization prevents the release of poison by botulinus, since its spores die at a temperature not lower than 120–125 ° C, which can only be reached in autoclaves at industrial food enterprises, although the toxin itself is destroyed by boiling.

How to save milk mushrooms before salting

If it is not possible to process milk mushrooms on the same day (although this is not recommended!), They are stored for one night (no more!) Cleaned, but not cut. Before storing the milk mushrooms before salting, the mushrooms are transferred to a flat dish and, without closing, stored in a cool room with plenty of air, for example, in a basement, a barn, a corridor. Of course, the best place is the refrigerator, its lower part with a temperature of +2-+4 ºС.

There is a simple way to save white milk mushrooms: mushrooms to be boiled can be poured with cold water. Dishes for soaking should be wide and low. Before further processing, the mushrooms should be sorted again and removed previously unnoticed individual wormholes, spots and other damage, which, during storage, have increased so much that most of the fungus will become unsuitable for consumption.

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 ºС.

Dried mushrooms and mushroom powder should be stored in a very dry place, at the same temperature or slightly higher.

Mushrooms can be preserved for a long time if microorganisms are destroyed or their development is delayed.

Salted, pickled or pickled 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.

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How to keep milk mushrooms white during salting and protect against mold

Before you keep the milk mushrooms white during salting, the mushrooms should be thoroughly soaked in several waters and boiled. This is the main secret. 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.

There is only one way to keep mushrooms from mold: mushrooms should always be in brine, be immersed in it, not float up. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with mushrooms. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of dishes is removed with a clean cloth moistened with hot water. Salted mushrooms are most often eaten as a snack. They are also used to prepare stuffing for pies, cold dishes, cook mushroom mushrooms, soups. All these various foods are very nutritious and tasty.

If salted mushrooms are washed in several waters or boiled in clean water or milk until the salinity disappears, they taste like fresh ones.

After such preliminary preparation, they are fried, used for soups, hodgepodges, etc.