How to store salted milk mushrooms at home

You need to think about how to store milk mushrooms in advance, until the moment of canning mushrooms. This article talks about how to store milk mushrooms for the winter after pickling and pickling in jars. There are several ways to store salted milk mushrooms: in the cellar and basement, in the refrigerator and in the room. The terms of storage will depend on the conditions.

Узнайте о том, как правильно хранить соленые грузди и предотвратите риск заражения различными инфекциями, в том числе и ботулизмом. Учитывайте условия, в которых будут находиться консервы на этапе их приготовления и регулируйте крепость соляного раствора или степень кислотности маринада.

Please note: before storing salted milk mushrooms at home, it is necessary to observe all the conditions of sterility and infectious safety specified in the material when preparing them.

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How to save salted milk mushrooms without brine from mold

[ »»]Before storing ready-made salted milk mushrooms, they must be placed 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 no way to keep salted milk mushrooms without brine, since the mushrooms must always be in it, 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.

Want to know how to keep salted milk mushrooms free of mold without heroic effort? Everything is simple. 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.

Соленые грибы полагается хранить в холодном месте и при этом следить, чтобы не появилась плесень. Время от времени ткань и кружок, которыми они прикрыты, надо промывать в горячей, слегка подсоленной воде.

Storing salted black mushrooms in the refrigerator

Storing salted mushrooms in the refrigerator significantly extends the period during which canned food remains suitable for human consumption. 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.

[ »wp-content/plugins/include-me/goog-left.php»]Storage of salted black mushrooms is carried out at a temperature not exceeding 2-10 °C. At higher temperatures, they turn sour, become soft, even moldy, and you can’t eat them. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply – a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter they will freeze, and they will have to be thrown away. Salted mushrooms in barrels are stored at a temperature of 0–2 ° C for no more than 8 months, although milk mushrooms can be stored under these conditions without a noticeable deterioration in quality for up to two years. During storage, at least once a week, the barrels are checked for fullness with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 1% solution of table salt.

How to save milk mushrooms after salting

To preserve the nutritional value and taste of mushrooms, it is important that they are processed and stored in the most suitable container for this. Rusting knives, spoons and utensils, poorly cleaned or made of unsuitable material, spoil the mushrooms. Baths and bowls for washing mushrooms should be wide and roomy so that the mushrooms swim freely in them. If the bowls are small, the mushrooms should be washed in small quantities and the water changed more often. Before storing milk mushrooms after salting, it is important to choose dishes suitable for processing.

Mushrooms can be boiled in any dish, but mushrooms should be removed from the aluminum pan immediately after cooking.

Aluminum dishes darken from substances that are released from mushrooms. For cooking in your own juice or fat, you should use enameled, in extreme cases, Teflon dishes, from which the mushrooms are immediately removed after boiling. In no case should you use cast iron, copper or pewter utensils. These utensils form compounds with substances contained in mushrooms that change the color of the mushrooms (for example, in cast-iron utensils, light-colored mushrooms become very dark in color), or even become poisonous. To extinguish mushrooms in a small amount of water or in your own juice, it is best to use refractory glassware.

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How to store ready-made salted milk mushrooms in glass jars in the refrigerator

Salted, pickled mushrooms are stored in glass jars, enameled buckets, wooden tubs or stainless steel tanks. Before storing ready-made salted milk mushrooms, you need to prepare a suitable container for this. 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. Before storing salted milk mushrooms in glass jars, it will be useful to know that canned food should be hidden from constant exposure to sunlight. You can put them in the basement for this. So the article further talks about how to store milk mushrooms in the refrigerator, you can also find out about the expiration dates of this preservation.

How to store salted white milk mushrooms

Before storing salted white milk mushrooms, you need to know that wooden dishes must be new or always used only for storing mushrooms. Pots from pickled cucumbers or cabbage are not suitable, since mushrooms acquire an unusual flavor when stored in them. Mushrooms spoil quickly in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed. Mushrooms left in open jars will spoil quickly.

Before storing salted milk mushrooms, preparation is needed: before use, the dishes should be thoroughly washed as follows: keep at least 8-10 hours in warm water, then wash in alkaline water using soda (per 1 liter of water 1 tablespoon of soda ), pour over with boiling water or boil in clean water (without additives) for 5-10 minutes, then let the water drain; do not wipe with a towel.

Посуду из-под грибов сразу же промывают и хранят под крышкой или в перевернутом виде в чистом сухом помещении с хорошим доступом воздуха.

How to store cold pickled black mushrooms

Before storing salted black milk mushrooms, wooden utensils should be equipped with two lids: a small wooden circle that freely enters the container, on which an oppression stone 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.

Before storing cold pickled black milk 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.

Как хранить свежие и вареные грузди

If it is not possible to process the mushrooms on the same day (although this is not recommended!), They are stored for one night (no more!) Cleaned, but not cut. Before storing fresh milk mushrooms, they are left in a basket or transferred to a flat dish and, without closing, left 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. 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.

Перед тем, как хранить вареные грузди, нужно исключить контакт грибов с воздухом, чтобы не происходило процесса окисления. Нужно закрыть посуду как можно плотнее и убрать в темное прохладное место на 12 – 24 часа, не больше.

How to store pickled mushrooms

Before storing pickled milk mushrooms, you need to choose a suitable place for this process. Mushrooms should be stored in a clean, cool, dark place. The most favorable room temperature is from +1 to +4 ºС. Pickled mushrooms should be stored in a cool place. In case of mold, all the mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and put them in clean jars, pour vegetable oil and cover with paper. Do not roll up jars with pickled and salted mushrooms with metal lids – this can lead to the development of the botulinum microbe. It is enough to cover the jar with two sheets of paper – plain and waxed, tie tightly and put in a cool place.

The marinade should cover the mushrooms. If the room is dry and the jars are not closed tightly enough, during the winter it is sometimes necessary to add marinade or water. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing utensils. To protect against mold, mushrooms are poured with boiled oil from above. Instead of acetic acid, citric acid can be used, but its effect on mushroom storage is much weaker.

Store pickled mushrooms at a temperature of about 8 ° C. They can be used as food 25-30 days after pickling. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again. The storage of mushrooms depends on how carefully the sterilization is carried out. Well, sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperature reduces the taste of the product.

How to store milk mushrooms after salting in a cold way

Before storing milk mushrooms after salting in a cold way, the mushrooms are covered with a clean linen cloth on top, and then with a freely entering lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed – a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you can not use metal objects, bricks, limestone and easily falling apart stones. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased. Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.

Cold salting can be done in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are again laid, and mushrooms and salt. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top.

When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate.

Storing pickled mushrooms in the refrigerator

Arrange the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0,8 – 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.

Storage of dried mushrooms

Dried mushrooms are stored in dry, well-ventilated areas, on racks in packaged form or suspended in bundles. It is unacceptable to store dried mushrooms together with salted and pickled, with odorous herbs and wet foods. If the mushrooms are damp or moldy, they must be sorted out and dried, removing the spoiled ones. Store mushrooms in closed glassware or cloth bags. Dried mushrooms can be stored for years. But over time, they lose their taste. Dry mushrooms are highly hygroscopic, quickly absorb moisture, as well as various foreign odors. They must not be stored together with other products.

Shelf life of salted and pickled milk mushrooms in jars in the refrigerator and cellar

There are certain periods of storage of salted milk mushrooms in jars, they are determined by the composition and strength of the brine, the methods of preparation of conservation and the conditions in which it is located. See this data in the table below.