How to save oil until tomorrow and for the winter

Refined taste, long growing periods and increased nutritional value make light orange mushrooms with a slippery hat a desirable prey for lovers of “silent hunting”. But in order to stock up on a useful product for the winter or for a few days, you need to learn how to properly process and store boletus. This will allow you to pamper your relatives with a variety of mushroom dishes in the cold winter without harming your health.

Features of oil storage

You can save fresh oil after harvest using:

• frosts;
• drying;
• marinated.

Special attention should be paid to the preparation of mushrooms for storage. Experienced housewives recommend:

1. Pour the collected mushrooms from the basket onto a newspaper to dry for at least ½ hour – so they will not warm up and deteriorate.
2. Clean the mushrooms on the day of the “hunt” to eliminate the possibility of bacteria and worms.
3. Do not wet the raw material before processing, otherwise it will be more difficult to get rid of the slippery film.
4. To carry out the procedure for cleaning mushrooms from the film, the remnants of the mycelium and dirt with gloves – the hands will remain clean.
5. Soak the product for several hours in salted water. So it will be possible to get rid of the larvae and worms hiding in the mushroom cap.
6. Cut large hats and legs into pieces to save space.

How to keep butterflies for two to three days

Fresh mushrooms spoil very quickly. They begin the process of formation of toxins, which can lead to poisoning. If there is no energy left for processing, you can save the oil until the next day only in the refrigerator.

How much oil can be stored after collection

At room temperature, butternuts after collection are stored for a maximum of 12 hours. For longer storage, they are placed in a refrigerator with a temperature of no more than + 5 ° C. But even in this case, the shelf life of the product is a maximum of 2 days.

If mushrooms are stored in the refrigerator at a higher temperature, their shelf life is reduced to 24 hours. Eating the product after that can lead to poisoning.

How to store oil after harvest

Before placing oil after collection for storage in the refrigerator, they must be carefully prepared:

• to dry;
• clean the mushroom cap from the film;
• remove accumulated dirt;
• place in a loosely closed bag or container so as not to suffocate.

Further processing should be carried out immediately before preparation.

How long can boiled butter be stored

You can store butter in the refrigerator in boiled form. To do this, mushrooms need:

• clear;
• sort out;
• boil for 8-10 minutes;
• throw in a colander;
• cool;
• to dry;
• split into containers.

With this method of processing, the volume of the product is reduced and it is easier to store. The shelf life is about 2 days. During this time, it is desirable to subject the mushrooms to further processing: cook the first or second courses, pickle, pickle or fry.

How to save butterflies for the winter

When it was possible to collect a lot of mushrooms and not process them at a time, you can save the mushrooms for the winter. To do this, you will have to tinker a little with fruiting bodies, but the result will please.

In the freezer

The shelf life of the product is significantly increased if the mushrooms are stored in the freezer. This method allows you to save the maximum amount of nutrients in mushrooms and space in the freezer.

The method of processing during freezing for butter is the same as during storage in the refrigerator, but it is advisable to sort the mushrooms by size – it will be easier to distribute them in plastic containers and freeze them. The broth remaining after cooking can also be frozen in containers or used immediately for sauces and first courses.

The shelf life of fresh frozen butter is no more than six months, and previously subjected to heat treatment – cooking or frying – 2-4 months.

Pickled

Marinating is another way to store mushrooms for a long time. It is a preservation with the addition of acetic or citric acid, vegetable oil and spices.

Preparation for canning involves:

• removal of dirt and skin;
• the washing up;
• product drying;
• boiling in salt water for about 15 minutes;
• washing mushrooms under running water.

With vinegar

The sorted mushrooms are laid out on a paper towel to dry and during this time a marinade is prepared from:

• 30 g granulated sugar;
• 60 g table salt;
• 100 ml of 6% vinegar;
• ½ l of water.

During the pickling procedure itself, the following steps are observed:

1. Sterilize jars and lids. Black peppercorns, a sprig of dill and a bay leaf are laid out at the bottom of the containers.
2. Boiled boletus are poured into jars in layers, while adding cloves of peeled and chopped garlic.
3. Pour the mushrooms with boiling brine.
4. They cork the jars, turn them upside down and wrap them in a warm blanket.
5. Keep warm for 2-3 days.

You can store marinated boletus at + 20 ° C rolled up in sterile jars or under plastic lids in the refrigerator. For longer storage, it is better to keep the temperature in the room within + 10 + 15 ° C – then canned food can stand for the whole winter.

With citric acid

This harvesting method saves time because it eliminates sterilization.

Ingredients Required:

• 1 kg of boiled oil;
• 30 g coarse salt;
• 0,5 liters of warm water;
• 7 g citric acid;
• 3 laurel leaves;
• 4 pcs. peppercorns;
• Xnumx studs;
• 0,5 tsp coriander seeds.

Cooking process:

1. Prepare butter as in the previous recipe.
2. All components are combined in a separate container, except for mushrooms and acid. Boil for 5 min.
3. Add acid to the marinade, mix and remove from heat.
4. Mushrooms are distributed over sterilized jars, filled with the prepared solution and sealed.
5. They wrap the inverted jars with a warm blanket and keep them in this position for about 10-12 hours. Cleaned up in a cool place.

Dried

Drying helps to preserve butter mushrooms for a long time. The advantage of this method is that the taste and aroma of the product remain almost unchanged.

Mushrooms are dried in several ways:

1. On the street. Hang in the sun with natural ventilation.
2. In the oven. Cook for 4-5 hours at 50 degrees with the door ajar.
3. In an electric dryer. Fill the trays with chopped butter, set the temperature to 55 degrees and the time from 2-6 hours, depending on the thickness of the cut.

It is better to store dried butternuts in canvas bags, paper bags or glass jars with a screw lid. The latter option allows you to avoid the appearance of moisture and odors in the product. For storage, containers are pre-sterilized.

The shelf life of dried butter is from 1 to 3 years, depending on the conditions in which the product is stored.

Useful Tips

When harvesting oil, the following points should be considered:

1. Mushrooms must be labeled with expiration dates. This will avoid the use of a spoiled product in food and, as a result, poisoning.
2. Due to their ability to absorb foreign odors, it is best to store mushrooms away from other foods.
3. When preparing dishes from frozen butter, it is not necessary to defrost them; you can throw them directly into boiling water.
4. Due to the spongy structure of butter, it is better to freeze them fresh. The boiled product becomes watery.

Compliance with the conditions and terms of storage is the key to delicious dishes and excellent health.

Conclusion

Storing butternut squash is not a difficult task. With strict adherence to the recommendations, you can pamper your loved ones with delicious mushroom dishes all year round. It is enough to show a little zeal and prepare them for the future.