Why mushrooms turn sour and how to fix the situation

One of the best “candidates” for salting are mushrooms. Everyone loves salted mushrooms, but not everyone knows how to properly salt them for the winter to make it tasty and appetizing. There are several options for preparing mushrooms by the salting method – dry, hot and cold. Therefore, every housewife should know the technology of their preparation, as well as the storage conditions of the workpiece.

Sometimes cooks have a problem – sour mushrooms. Many decide to immediately get rid of the snack and throw it away so as not to endanger their health and the health of their loved ones. Others begin to look for information on how to save sour mushrooms.

This article will discuss why mushrooms turn sour, and is it worth saving the situation?

Sometimes the souring of mushrooms can be the cause of souring. Mushrooms belong to the 1st category of edibility, so they do not need soaking. They are consumed even raw, simply sprinkled with salt. In addition, a long stay of fruiting bodies in water negatively affects the structure of fungi. That is why experts do not recommend leaving mushrooms for a long time in the water. Consider several situations in which mushrooms can turn sour.

Soured brine in mushrooms: how to save soured mushrooms?

If the brine in the saffron milk soured, it is possible that the blanks were stored incorrectly. With any salting method, mushrooms are stored either in a refrigerator or in a dark, cool and well-ventilated room, the temperature of which is not higher than +10°C.

If the brine has acquired an unpleasant odor, and the mushrooms were cooked quite recently (1-5 days ago), then the situation is correctable. You need to take the following steps:

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• The mushrooms are taken out of the container, washed thoroughly in several approaches and boiled in boiling water with the addition of a pinch of citric acid for no more than 5-7 minutes.
• Drain in a colander and leave for a few minutes to drain well.
• Mushrooms are distributed in dry sterilized jars, poured with fresh brine or marinade.
• Sterilize in hot water for 20 minutes and close with tight nylon lids.
• Allow to cool completely and only then take out to a cool place.
• If the brine went sour more than 5 days ago, it is better to throw away the mushrooms, not sparing your work and time spent.

Ryzhik sour under the yoke: how to fix sour mushrooms?

If the saffron milk mushrooms are sour under oppression, and mold has formed on the surface, some cooks, as mentioned above, value their health and life more. Therefore, mushrooms are thrown away without delay, without taking any action. But if this happened just a few days after salting and the mushrooms turned sour, what should I do in this case?

1. Rinse the gauze well in hot water with the addition of vinegar.
2. Wash the oppression and the plate lying on the mushrooms, and then pour over with boiling water.
3. Remove mold, drain all brine and rinse mushrooms well in several waters.
4. Put them back into the washed container and pour new brine at the rate of 1 tbsp. l. salt per 1 kg of mushrooms.

What should be done if the mushrooms began to turn sour in jars?

Salted mushrooms are perfectly stored in jars and are considered a delicious snack on any holiday table. But sometimes there are problems here too – mushroom mushrooms turn sour, stored in a jar.

Often, housewives who encountered similar situations assured that they did everything according to the recipe and observed the storage conditions, but the mushrooms still turned sour. What should be done if the mushrooms began to turn sour in jars? Perhaps something was still missed or overlooked. Sometimes, completely adhering to the cooking instructions, but only slightly not rolling the lid to the end, the problem of souring mushrooms arises, and the workpiece may deteriorate. Perhaps the primary processing was poorly carried out and dirt remained in the product. In addition, spices and spices can also cause acidification of fruiting bodies.

If the appearance of air bubbles in the jar was noticed 3-4 days after preparation, the workpiece can be saved: how to fix sour mushrooms?

1. Pour the contents of the jars: rinse the mushrooms thoroughly in several waters, sterilize the jars for at least 10 minutes over steam or in boiling water.
2. Boil the mushrooms in water with the addition of citric acid (take 1 pinch for 1 water) for 5-7 minutes.
3. Rinse in hot water, place in sterilized jars, pour fresh marinade or brine and put in hot water for sterilization.
4. Sterilize for 10-15 minutes over low heat.
5. Roll up, turn upside down and see if the rolled up lids are leaking. If liquid has leaked under the lids, repeat the seaming process with another lid.

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They salted mushrooms and they began to turn sour: what should be done with sour mushrooms?

Often there are problems with mushrooms if they are sour in a pickled or salted form. First, a slight turbidity of the brine or marinade appears in the blanks, then air bubbles or even foam. This indicates that bacteria have multiplied in the container and got into the product.

If the mushrooms were salted and they began to turn sour almost immediately after the cooking process, the situation is fixable. If the lid has fallen off the jar under pressure, then the contents, despite the time and effort expended, should be discarded in order to avoid poisoning.

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What needs to be done with sour mushrooms to correct the taste of the snack?

• Soak mushrooms for 30-40 minutes in cold water, rinse and pour hot water.
• Boil for 5 minutes, put in a colander and leave for 15-20 minutes to drain completely.
• Prepare a new marinade or brine, pour into jars and close with tight lids.
• After cooling, take out to a dark cellar and store at a temperature not higher than + 10 ° C. If the temperature is higher, then the mushrooms will turn sour, they can no longer be saved. If the temperature is below 0 ° C, then the workpiece will freeze, its taste will deteriorate. If sunlight falls on the cans of mushrooms, this will also lead to souring of the snack.
• In addition, you should monitor the humidity in the room, it should not be higher than 70%. With high humidity, the covers begin to rust and let air through. Therefore, they must be lubricated with technical petroleum jelly or mineral oil.

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How to digest sour pickled mushrooms to remove the sour taste?

If pickled mushrooms are sour, what to do in this case? As mentioned above, if this happened no more than 5 days after pickling, the mushrooms are redone by boiling them. How to digest sour pickled mushrooms to remove the sour taste of mushrooms?

• The mushrooms are washed, poured with boiling water and boiled for 5-7 minutes.
• Drain in a colander and let excess liquid drain.
• Prepare a fresh marinade with spices including garlic, cloves and dill.
• Sterilized jars filled with mushrooms are poured and closed with tight plastic lids.
• After complete cooling, the jars with blanks are taken out to a dark basement or left for storage in the refrigerator.