How to store black and white salted milk mushrooms for the winter: at home in glass jars

You need to think about how to store milk mushrooms in advance, before the canning of mushrooms. This article describes 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. Storage terms will depend on the conditions.

Learn how to properly store salted milk mushrooms and prevent the risk of contracting various infections, including botulism. Take into account the conditions in which the canned food will be at the stage of their preparation and adjust the strength of the salt solution or the degree of acidity of the marinade.

Please note: before storing salted milk mushrooms at home, you must comply with all the conditions of sterility and infectious safety specified in the material when preparing them.

How to keep salted milk mushrooms 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 sour and deteriorate. When storing salted mushrooms, it is necessary to regularly check whether they are covered with brine. There is no way how to keep salted milk mushrooms without brine, because 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 the mushrooms.

Would you like to know how to keep salted milk mildew free without heroic efforts? It's simple. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of the dishes is removed with a clean cloth moistened with hot water.

Salted mushrooms are supposed to be stored in a cool place and at the same time make sure that mold does not appear. From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water.

Storing salted black mushrooms in the refrigerator

Storing salted weights 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 filling for pies, cold dishes, mushroom pickles, soups. All of these varied foods are very nutritious and delicious. 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, hodgepodge, etc.

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 cannot be eaten. For villagers and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens, on the other hand, must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter, they will freeze and have to be thrown away. Salted mushrooms in barrels are stored at 0–2 ° C for no more than 8 months, although milk mushrooms under these conditions can be stored without noticeable deterioration in quality for up to two years. During storage, at least once a week, check the filling of the barrels with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 4% sodium chloride solution.

How to save milk mushrooms after salting

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

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

Aluminum cookware is darkened by substances released from fungi. 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 dishes. These dishes form compounds with the substances contained in the mushrooms that change the color of the mushrooms (for example, in a cast-iron dish, light mushrooms become very dark in color), or may even become poisonous. For stewing mushrooms in a little water or in your own juice, it is best to use refractory glassware.

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

Salted, pickled mushrooms are stored in glass jars, enamel buckets, wooden tubs or stainless steel tanks. Before storing ready-made salted milk mushrooms, you need to prepare a suitable container for this. In enamel buckets, 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 poisonous 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. For this, you can lower them into the basement. So the article further describes how to store milk mushrooms in the refrigerator, you can also find out about the shelf life of this conservation.

How to store pickled white milk mushrooms

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

Before storing salted milk mushrooms, preparation is needed: before use, the dishes should be thoroughly washed as follows: keep in warm water for at least 8-10 hours, then wash in alkaline water using soda (1 tablespoon of soda per 1 liter of water ), pour over boiling water or boil in clean water (no additives) for 5-10 minutes, then let the water drain; do not dry with a towel.

The mushroom dishes are immediately washed and stored under a lid or upside down in a clean, dry place with good air access.

How to store cold pickled black milk mushrooms

Before storing salted black milk mushrooms, wooden dishes should be equipped with two lids: a small wooden circle that freely fits into the container, on which the oppression stone is placed, and a larger circle that completely covers the dish. Both lids are wiped clean with sand and soda water, poured over with boiling water and allowed to dry. On the mushrooms, under a circle with oppression, put a clean, dense boiled napkin that completely covers the mushrooms. Cleanly washed cobblestone is used as oppression.

Metal oppression impairs the taste and color of the mushrooms.

Before storing cold pickled black milk mushrooms, glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic covers, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Tires and plastic plugs are soaked for 10-18 minutes in a solution of soda, then rinsed in boiled water. Rubber lids and plugs 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 laid out on a clean napkin.

How to store fresh and boiled milk mushrooms

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!) Peeled, 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 good air access, for example, in a basement, shed, 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 over with cold water. The soaking dishes should be wide and low. Before further processing, the mushrooms should be sorted out again and removed previously unnoticed individual wormholes, spots and other damage that have increased so much during storage that most of the mushroom will become unusable.

Before storing boiled milk mushrooms, it is necessary to exclude contact of the mushrooms with air, so that the oxidation process does not occur. It is necessary to close the dishes as tightly as possible and put them in a cool dark place for 12 - 24 hours, no more.

How to store pickled milk mushrooms

Before storing pickled milk mushrooms, you need to find a suitable place for this process. Store mushrooms 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. If mold appears, all the mushrooms should be thrown into a colander and rinsed with boiling water, then make a new marinade, boil the mushrooms in it and put them in clean jars, pour over with vegetable oil and cover with paper. Do not roll jars of pickled and salted mushrooms with metal lids - this can lead to the development of the botulinus 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 tightly closed, sometimes marinade or water has to be added during the winter. Typically, pickled mushrooms are stored in jars with plastic lids and other non-oxidizing containers. To protect against mold, the mushrooms are poured with boiled oil on top. Citric acid can be used instead of acetic acid, but its effect during storage of mushrooms is much weaker.

Store pickled mushrooms at about 8 ° C. They can be used in food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown onto 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 refill with the marinade. The storage of mushrooms depends on how thoroughly sterilization is carried out. Sterilized mushrooms can be stored well even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperatures reduces the taste of the product.

How to store milk mushrooms after cold salting

Before storing milk mushrooms after salting in a cold way, cover the mushrooms on top with a clean linen cloth, and then with a freely entering lid (a wooden circle, an enamel 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 cannot use metal objects, bricks, limestone and easily falling apart stones. After 2-3 days, the excess of the brine that has appeared is drained and a new portion of the mushrooms is added.This operation is repeated until the sedimentation of the mushrooms stops and the containers are filled to the maximum. If after 3-4 days the 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 carried out in a slightly different way: mushrooms are placed on the spices with their heads up (and not down) in a layer 8-10 cm thick (not 5-8), sprinkle it with salt, then put the spices again, and on them - mushrooms and salt. So fill the entire container layer by layer. After that, cold boiled water is poured into it, cover the dishes with a wooden circle entering it and put oppression on top.

When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly corked 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. They are especially careful 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 they become flabby, tasteless and quickly deteriorate.

Storing pickled milk mushrooms in the refrigerator

Put the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, close the jars with glassine paper, tie and store in the refrigerator.

Storage of dried mushrooms

Storage of dried mushrooms is carried out in dry, well-ventilated rooms, on shelves, packed or suspended in bundles. It is unacceptable to store dried mushrooms together with salted and pickled, fragrant 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 a sealed glass container 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 should 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 banks, 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. Review this data in the table below.

Shelf life of salted mushrooms in the refrigerator under nylon lids3 - 5 months
The shelf life of salted mushrooms in a cellar in barrel conditions and in jars5 - 8 months (assuming no mold)
Shelf life of pickled milk mushrooms in jars with sealed lidsUp to 12 months (heat treatment by boiling is recommended before use)