Soured milk mushrooms: what to do and how to avoid fermentation

Milk mushrooms, canned in jars or salted, soured – the situation is unpleasant. All the work went down the drain, and the product is a pity. To prevent this from happening in the future, you need to find out your mistakes, find the cause of fermentation.

Why do salted milk mushrooms roam

If something is wrong with preservation, fermentation is observed in jars of pickles. Sometimes housewives take it for a normal phenomenon. In fact, if bubbles and foam appear, this indicates the development of negative processes. We can immediately conclude that conservation has soured. However, if a problem is discovered on the first day, the product is still salvageable.

In jars with high-quality preservation, there is no cloudy brine, no foam and carbonated bubbles

It is difficult to determine exactly why the salted milk mushrooms fermented. Preservation usually turns sour in the following cases:

1. The collected mushrooms were poorly cleaned and washed before salting.
2. Ingredients used not according to the recipe, violation of proportions. Most often this applies to salt and vinegar.
3. Many other ingredients have been used. For example, lovers of pickles like to put a lot of onions, namely, they cause fermentation.
4. Preservation will quickly turn sour if unsterilized jars and lids are used.
5. Not rolled up salted milk mushrooms are stored in the refrigerator. Preservation is sent to a cool dark basement. If the storage rules are violated, the product will ferment.
6. The twist will disappear if oxygen gets inside the jar due to depressurization of the lid.
7. Pickles can turn sour if the cooking technology is violated, for example, mushrooms are boiled less than the allotted time.
8. The entire jar with the product will turn sour if a spoiled mushroom is among the good fruiting bodies.

To avoid such a situation, you need to be responsible for salting, follow the recipe and sanitation.

On the video, the recipe for salting milk mushrooms:

How to understand that milk mushrooms are sour

From the first days it is difficult to determine that the preservation has turned sour. Initially, salted milk mushrooms look normal, even if a destructive process is already running inside the jar. The spoilage of the product is evidenced by vivid signs that appear after a few days, when it is too late to save the mushrooms.

Salted mushrooms should not smell of sourness

Salt damage can be determined by the following signs:

1. Without a fermentation process, fruiting bodies cannot turn sour, and it is always accompanied by the release of gases. Since they have nowhere to go, the lid swells. With strong saturation, it even tears it off the neck of the can. The brine becomes cloudy.
2. When the milk mushrooms foam, this is already a clear sign that they are sour. Foam forms on the surface of the brine. Over time, it becomes overgrown with mold, which grows in all mushrooms.
3. If salted milk mushrooms smell of sourness, this is the third sure sign that they are sour. However, the smell can be heard if the mushrooms are simply salted in a container to be consumed quickly. With conservation, the situation is more complicated. You can feel the smell of sourness after opening the lid.

If the pickle has at least one of the listed signs, conservation cannot be reanimated. The product is thrown away, otherwise you can get severe poisoning.

What to do if milk mushrooms are sour

When fermentation is noticed late, toxins have already had time to be absorbed into the product. Especially when it comes to conservation. If the mushrooms are very acidic, there is only one way out – throw them away. You can’t even try to save the product. If foam appeared on the salting after 1-2 days, that is, milk mushrooms acidified almost immediately during salting, they can still be saved. Most likely, the problem is related to the wrong proportions of the ingredients.

If foam is detected at an early stage of salting, mushrooms can still be saved

Mushrooms from the container are poured into a large bowl. The longest and most exhausting process of cleansing from other ingredients begins. In other words, only milk mushrooms should remain in the bowl. Onions, peppers, bay leaves and other spices are removed. The sorted fruiting bodies are washed with running water. Mushrooms are put in a saucepan, poured with boiling water, boiled for 5 minutes. The procedure is repeated twice.

Boiling draws out all the sour marinade from the fruiting bodies. Mushrooms become completely safe. Now they can be filled with a new marinade and sent for storage. There is no need to boil them again, since the double boiling process has already been completed.

How to avoid fermentation of milk mushrooms

Rescuing soured conservation is a thankless and dangerous business. It is better to prevent a problem than to deal with it later. Compliance with the recipe, sterility will avoid product fermentation.

If you overdo it with herbs, onions and other spices, the mushrooms are guaranteed to turn sour

To reduce the likelihood of pickles disappearing, you should follow a few simple rules:

1. Before salting, the fruiting bodies are thoroughly washed, cleaned and soaked. However, even at this stage, problems can arise. It happens that milk mushrooms soaked in ordinary water when soaked. An error is a violation of technology. When soaking, the water is changed every 4-5 hours, do not allow it to stagnate.
2. After harvesting, the crop is stored in the refrigerator for up to 1 day. If the mushrooms are cleaned – no more than 3 hours.
3. Jars and lids are thoroughly washed with water and soda, rinsed, sterilized by steam or inside the oven.
4. The number of ingredients is used as much as prescribed in the recipe.
5. Even with a strong adoration for onions, their presence in conservation is minimized. It causes fermentation.
6. During sorting, each mushroom is checked for freshness. Suspicious fruiting bodies are disposed of.
7. Pickles are stored in a dark cool place. For conservation, the permissible temperature is not higher than + 10 ^оC. If the milk mushrooms are not rolled up, but closed with nylon lids for quick use, they are placed in the refrigerator.
8. Canned milk mushrooms are stored for up to 1 year. Even if they have not fermented, it is better to throw away the old seaming.

In order to guarantee not to be poisoned by mushrooms, after opening the cans, they are fried or stewed before use.

Conclusion

Soured milk mushrooms – you should not regret the product. It is better to throw away the can. Mushroom poisoning is severe, causing serious damage to the body. It is much more expensive to heal than to make a new salting.