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All lovers of mushroom dishes are well aware that mushroom mushrooms are very healthy. They are high in protein, beta-carotene, and ascorbic acid, which perfectly support the immune system and the functioning of the digestive system. In addition, mushrooms have amazing taste and are used for different harvesting methods. Salty mushroom snacks are especially appreciated at festive feasts. However, in order to be able to prepare high-quality canned mushrooms, you should be aware of the storage of salted saffron milk caps.

How to keep salted mushrooms until spring, so that they delight you and your loved ones with their wonderful taste and aroma? To do this, you need to know that the terms and conditions of storage of fruit bodies directly depend on the method of salting.

There are two common options - hot and cold. In the first case, heat-treated mushrooms are used. This leads to a partial loss of the beneficial properties of mushrooms. In the second version, mushrooms are salted raw, and this helps to preserve the maximum of nutrients.

How to keep salted mushrooms for the winter after hot salting?

How to properly store salted mushrooms at home after hot salting? First you need to pay attention to the dishes used. Glass, wood and enamel containers are suitable for storing mushrooms. The use of other utensils is fraught with negative consequences for human health, including poisoning.

Although mushrooms love cool storage areas, very low temperatures have a negative effect on the consistency of the mushrooms, they spoil. How to keep salted mushrooms for the winter after hot salting? After complete cooling, the containers are taken out to the basement, where the temperature should not be higher than + 10 ° C. If salted mushrooms are stored in the refrigerator, then this should be done on the lower shelves. The term for salting fruit bodies with the hot method is 7-10 days. Such blanks are stored practically up to 16 months.

Main storage conditions for cold salted mushrooms for the winter

When salting raw mushrooms, gauze napkins and oppression are used, which should be washed from time to time with vinegar solution.

The main condition for storing salted saffron milk caps in a cold way is not to leave the workpiece in a warm room. The air temperature during salting should not exceed + 15 ° С. After 14 days, the mushrooms are distributed in jars, covered with plastic lids, taken to the basement or placed in the refrigerator. After 15 days, the fruiting bodies are ready for consumption, fully revealing their taste. Storage of salted saffron milk caps, cooked for the winter in a cold way, lasts about 10-12 months, if, of course, the temperature regime is observed.

Note that when storing salted saffron milk caps, you should pay attention to the color of the brine and the appearance of mold.

Usually, it is normal for the brine to turn brownish. If it turns black, it is better to discard the blank. In this case, the blackening of the liquid occurred from improper storage conditions: usually this is an excess of the recommended temperature.

How to keep salted mushrooms from mold for longer?

How can you keep salted mushrooms from mold? Very often, mold can appear on salted saffron milk caps, so in such cases the following measures should be taken:

• Remove the gauze napkin from the surface of the mushrooms and the load;
• Rinse with hot water with vinegar and salt;
• Remove the top layer of mushrooms and discard, as well as rinse the sides of the container with vinegar solution;
• Pour a thin layer of mustard powder on the top layer of mushrooms and cover with gauze, pressing down with oppression.

How to properly store salted mushrooms after salting so that mold does not appear on the fruit bodies? Experienced housewives share useful tips for novice cooks:

• After salting the mushrooms, they are left in the room until the mushrooms begin to ferment;
• Then they are immediately placed in the refrigerator and left for 2-3 weeks;
• Distribute in sterilized jars, fill with brine, close with tight nylon lids and take out to the basement.

The reasons for the appearance of mold in salted mushrooms can be very different:

• Poorly or improperly sterilized dishes;
• Incorrectly selected temperature regime during the salting process;
• Errors in the recipe, for example, little preservative (salt) was used;
• Not enough liquid that has not completely covered the mushrooms.

What determines the shelf life of saffron milk caps?

The shelf life of salted saffron milk caps will depend on the container in which they are stored. If these are jars, then the shelf life is quite long, up to about 14-16 months. If it is a barrel or an enamel pan, the shelf life is reduced to 6-8 months, taking into account if all sanitary conditions are met: regular cleaning of gauze and oppression from mold. It is worth saying that if mold appears on salted mushrooms, the situation can always be saved. If the mold has formed in pickled mushrooms, it is better to discard the blank.

Therefore, if you know how to keep salted mushrooms for longer, and do it as correctly as possible, then the safety of your snack will be guaranteed.

What is the best way to keep salted mushrooms in jars until spring?

For lovers of mushroom dishes who live in big cities, glass containers are considered the best option for storing salted mushrooms.

How to properly store salted mushrooms in jars?

After preliminary cleaning from forest debris and washing in a large amount of cold water, the mushrooms are boiled in salted brine for 10 minutes, thrown into a colander and washed under a tap. Allow to drain completely, spread on a kitchen towel, and distribute into jars, sprinkling each layer of mushrooms with salt and spices. Pour boiling water and cover with nylon caps. They are taken out into a cool, dark and well-ventilated area. Store at a temperature not exceeding + 10 + 12 ° С until requested.

Storing salted saffron milk caps in the refrigerator or on the balcony

Storage of salted saffron milk caps can take place in the refrigerator if there is no basement. Sunlight does not enter the refrigerator, and the temperature can be adjusted at your discretion. If pickled mushrooms are stored in the refrigerator, then the period will vary from 6 to 8 months.

If there are a lot of blanks with salted mushrooms, and the refrigerator is not able to accommodate everything, storage of salted mushrooms at home can be transferred to the balcony. If it is insulated, then even in frost, cans with mushroom preservation will calmly wait for their turn to delight the hosts and invited guests.

How can you preserve the color of salted mushrooms?

It is important to know that salted mushrooms can change their color from red to dark green, which sometimes seems unnatural. It is worth noting that this is a completely common occurrence, and there is nothing strange about it. How can you preserve the color of salted saffron milk caps, and what methods should you use?

With hot salting, if you boil the fruit bodies in salted water with the addition of citric acid, you can preserve the natural color of the saffron milk caps. In addition, it is better to use a minimum amount of spices and herbs, which also affect the change in the color of the salted mushrooms.

What is the best way to store cold salted mushrooms? So that the mushrooms do not change their color, they need to be poured with acidified and salted cold water during the initial processing. Then, without boiling, sprinkle with salt, cover with an inverted plate and press down with a load.As soon as the mushrooms let the juice out and are covered with brine, they need to be put in jars and filled with the same brine to the very top. We assure you that there will be no color change in the saffron milk caps.

A proven way to store saffron milk caps in oil

Storing salted saffron milk caps in oil is an old proven method, used by our great-grandmothers, and adopted by modern chefs.

After the mushrooms have been placed in glass jars and filled with brine, they are poured on top with several tablespoons of calcined vegetable oil. This method will not allow mold to spread over the surface of the workpiece, as a result, the mushrooms will not deteriorate.

In addition to oil, horseradish leaves and roots can be used to preserve salted saffron milk caps, which will give the dish a spicy pungency and protect it from mold. You can also use the leaves of black currant, cherry, oak, which will give the appetizer its firmness and crisp structure.

Now, knowing how best to preserve salted mushrooms, you can safely start cooking them.