MUSHROOMS
Preservation of mushrooms is also allowed using the fermentation method. In this case, the formation of lactic acid occurs, which saves the mushrooms from decay. It is important to remember that there are very few sugars in mushrooms, therefore, in the process of fermenting them, it is necessary to use so much sugar so that the volume of lactic acid is about 1%.
Pickled mushrooms have a higher nutritional value than salted mushrooms, since as a result of exposure to lactic acid, the rough cell membranes that are poorly digested by the human body are destroyed.
Pickled mushrooms can also be used as a great alternative to pickled ones. In addition, after soaking in water, such mushrooms lose all lactic acid, so they can be used fresh.
Fermentation is carried out from porcini mushrooms, chanterelles, aspen mushrooms, boletus boletus, butter, honey mushrooms, mushrooms and volnushki. It is worth fermenting them separately for each type.
Freshly picked mushrooms must be sorted by size, get rid of those unsuitable for fermentation, and also remove earth, sand and other sediments. After that, the mushrooms are divided into hats and legs. If the mushrooms are small, then they can be fermented whole, but large ones are divided into parts. After sorting, the root roots and places of damage are removed from the mushrooms. Then they are washed under cold water.
For fermentation, it is necessary to use an enameled pan, into which 3 liters of water, 3 tablespoons of salt and 10 grams of citric acid are added. After that, the solution is put on fire, and brought to a boil. Then 3 kilograms of mushrooms are added to the pan, which must be boiled over low heat until tender. The foam formed during the cooking process must be removed. When the mushrooms settle to the bottom of the pan, cooking can be considered complete.
Boiled mushrooms are laid out in a colander, washed with cold water, distributed in three-liter jars, and poured with filling.
The filling is prepared in this way: for each liter of water in an enamel pan, add 3 tablespoons of salt and a tablespoon of sugar. This solution is put on fire, brought to a boil, and cooled to a temperature of 40 0C. Then a tablespoon of whey obtained from skimmed recently sour milk is added to the filling.
After adding the filling to the jars, they are covered with lids and taken out to a warm room. After three days they must be taken to a cold cellar.
It will be possible to use such mushrooms in a month.
To increase the storage time of pickled mushrooms, their sterilization is necessary. To do this, they are placed in a colander, allowed to drain the liquid, and washed with cold water. After that, the mushrooms are distributed in jars, and filled with hot mushroom liquid, which was previously filtered. It is important that in the process of boiling it, the resulting foam is constantly removed from the liquid.
In case of shortage of filling, it can be replaced with boiling water. After filling, the jars are covered with lids, placed in pans with preheated to 50 0With water, and sterilized. Half-liter jars should be sterilized for 40 minutes, and liter jars – 50 minutes. Then there is an immediate capping of the cans, after which they are cooled.
The use of pickled mushrooms without additional processing is allowed.