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It's time to talk about how to save milk mushrooms until a certain moment. It will be about the storage of raw materials intended for canning and the subsequent storage of pickles for the winter.

Before you save the milk mushrooms for the winter, you need to cook them. Even for freezing in the freezer, it is recommended to pre-boil these mushrooms and pack them in plastic bags. The tips in this article will help you deal with many common problems. Here are tips on how to keep mushrooms free from mold, how to save them from browning and leave pickles a nice white color, and much more.

How to keep fresh milk mushrooms for a day

Fresh milk mushrooms are not subject to long-term storage due to the large percentage of water they contain. But there is a way to save milk mushrooms for a day and not lose their consumer properties. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned.

Before storing the mushrooms until the next day, when processing mushrooms, you should very carefully remove the soil, adhering leaves, blades of grass, various debris, etc. Before storing fresh mushrooms, wash the mushrooms (except for those intended for drying), changing water in order to cleanse them of the earth as best as possible. Despite this, it is possible that spores and botulinus bacillus get into mushrooms harvested for future use, which should be especially remembered by those who like to store this product in hermetically sealed containers, in jars sealed (rolled up) with metal lids or glass lids with "locks". No amount of home sterilization prevents botulinus from excreting poison, since its spores die at temperatures not lower than 120–125 ° C, which can only be achieved in autoclaves in industrial food enterprises, although the toxin itself is destroyed by boiling.

How to keep milk mushrooms before salting

If it is not possible to process milk mushrooms on the same day (although this is not recommended!), They are stored for one night (no more!) Peeled, but not cut. Before saving the milk mushrooms before salting, the mushrooms are transferred to a flat dish and, without closing, stored in a cool room with good air access, for example, in the basement, shed, corridor. Of course, the best place is the refrigerator, its lower part with a temperature of + 2- + 4 ºС.

There is a simple way to preserve porcini mushrooms: mushrooms to be boiled can be poured 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.

Wooden dishes should be equipped with two lids: a small wooden circle that fits freely 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.

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. Store mushrooms in a clean, cool, dark place. The most favorable room temperature is from +1 to +4 ºС.

Dried mushrooms and mushroom powder should be stored in a very dry room, at the same temperature or slightly higher.

Mushrooms can be preserved for a long time if the microorganisms are destroyed or their development is delayed.

Salted, pickled or pickled mushrooms are stored in glass jars, enamel buckets, wooden tubs or stainless steel tanks. 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.

Wooden utensils 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.

How to keep milk mushrooms white when salted and protect against mold

Before keeping the milk mushrooms white when salting, the mushrooms should be thoroughly soaked in several waters and boiled. This is the main secret. Store salted mushrooms 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 only one way how to keep the mushrooms from mold: the mushrooms should always be in the brine, immersed in it, and not float up. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with the mushrooms. 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 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.