How to store porcini mushrooms after harvest and for the winter

Absolutely everyone knows how to store ceps after harvest. For example, it is known that boletus can be kept fresh in a refrigerator for 10 to 12 hours. But few people know how to store ceps for the winter, except for traditionally pickling or salt. Therefore, we decided to fill this gap. This page contains methods for storing ceps in different forms. Recipes for storing ceps in the freezer and in an apartment at room temperature are suggested. Choosing the right method is pretty easy. It is necessary to think over such a moment in advance: in what form will the preserved boletus be used in winter. So, the storage of frozen ceps has the right to exist as a way of preparing the product for frying, baking, stewing or making soup. But storage of ceps at home in a freezer for subsequent preservation is generally not advisable. It is easier to salt or pickle mushrooms in the fall.

Fresh porcini mushrooms

If it is not possible to process the mushrooms on the same day (although this is not recommended!), They are stored one night (no more!) In peeled form, but not chopped. To store fresh white mushrooms, they are left in a basket or transferred to a flat dish and, without closing, stored in a cool room with great 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.

Mushrooms to be cooked can be poured with cold water. Soaking dishes should be wide and low. Before further processing, the mushrooms should be sorted and removed once again, individual wormholes, spots and other injuries that were not noticed before, which during storage have increased so much that most of the fungus will become unusable.

Salted, pickled or pickled mushrooms are stored in glass jars, enameled buckets, wooden tubs or stainless steel tanks. Enamel buckets should be checked for enamel strength: old buckets with spoiled 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.

Wood utensils should be new or always used only for storing mushrooms.

Pickles from salted cucumbers or cabbage are not suitable, since mushrooms, when stored in them, acquire an unusual taste. In barrels of rainwater, mushrooms quickly deteriorate. Jars and bottles for storing mushrooms must be sealed.

Mushrooms remaining in open banks will quickly deteriorate. Before use, the dishes should be thoroughly washed as follows: keep at least 8-10 hours in warm water, then wash in alkaline water using soda (based on 1 liter of water 1 tablespoon of soda),pour over with boiling water or boil in clean water (without additives) for 5-10 minutes, then let the water drain; Do not wipe with a towel. Mushroom dishes are immediately washed and stored under a lid or upside down in a clean, dry room with good air access.

Wooden utensils should be equipped with two lids: a small, wooden circle that fits freely into the container, on which stone is pressed, and a larger circle that completely covers the dishes. Both covers are cleaned thoroughly with sand and soda water, poured 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. Purely 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 tires, corks and metal lids. Rinse cellophane and parchment in boiling water. Tires and corks made of plastic are soaked for 10–18 minutes in a soda solution, then rinsed in boiled water. Rubber covers and corks are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then on a clean cloth give water to drain.

Metal covers 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 spread on a clean cloth. Storage. Mushrooms should be stored in a clean, cool, dark room. 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 microorganisms are destroyed or their development is retarded. There are a number of possibilities for this. Cold. At temperatures below +6 ºС, the development of microorganisms is delayed. It is good to store harvested mushrooms for the future in the cellar or in the refrigerator on the lower shelf, where the temperature remains constant.

How to store dry porcini mushrooms

You need to know how to properly store dried porcini mushrooms in a city apartment so that insects and mold do not start up in the product. If the water content in the mushrooms drops below 14%, the metabolism in microorganisms will cease, as a result of which the mushrooms can be preserved. Drying of mushrooms and the preparation of mushroom powder are based on this, since these products contain 13% moisture. Salt. Salting is a cheap and widespread method of harvesting mushrooms, known since ancient times. Salt has a strong hygroscopic effect, so when salt is added, the amount of water in the mushroom cells decreases, although it seems that there is a lot of water in salted mushrooms.

How to store fried porcini mushrooms

There are several ways to store fried porcini mushrooms, and one of them is freezing. At temperatures below -18 ° C, in most cases, the development of microorganisms almost completely stops. Mushrooms can be frozen in several ways. Raw mushrooms are peeled, cut, laid out in portions, put in jars or sachets and quickly frozen. Boil in salted water, drain to water and freeze in portions. Freeze well and fried mushrooms. You can use such mushrooms for cooking any dishes. However, mushrooms after thawing can become poisonous. To avoid this, frozen mushrooms, especially when raw, must be thrown in salted boiling water. A boiled in a heated frying pan or boiling water. The taste of mushrooms changes.

How can porcini mushrooms be stored

You need to know how to store ceps in an acidic environment. Many microorganisms, especially putrefactive bacteria, do not develop in an acidic environment. This circumstance is used for pickling (acetic acid is added) and for pickling mushrooms (lactic acid bacteria produce lactic acid).To obtain the desired preservative effect, the strength of the acid should be from about 0.6 to 1.5%. When using a weaker vinegar solution, the jars must be sealed. Heat treatment. With the hot processing method, microorganisms are destroyed and the fungi are free of germs. To prevent new microorganisms from entering the air, the mushrooms are stored in a hermetically sealed container. Banks must be sterilized for 60–90 minutes at a temperature of 101 ° C. Damage to fungi can be caused by microorganisms that survive after a one-time heat treatment. To completely destroy them, in a day or two banks with mushrooms are boiled again for 30 minutes. During storage, cans need to be frequently monitored. If the lid has come off, bubbles or mold have appeared, the smell has changed, then canned food should not be eaten.

Storage of fresh porcini mushrooms after harvest

Harvested mushrooms quickly deteriorate due to the fact that due to the large amount of water they are a suitable environment for the development of various microorganisms. Even when storing fresh porcini mushrooms, the growth of their fruiting bodies continues (lengthening of the stalk, opening of the cap), discoloration of the integumentary coloration, darkening of the pulp may occur, and these processes are significantly accelerated with an increase in storage temperature. The maximum shelf life of fresh mushrooms is 6–8 hours. For storage, fresh mushrooms are carefully laid out in a thin layer on trays, tables, clean bedding and places shaded from the sun. You can’t fold them in a thick layer (5-8 cm), as they quickly warm up and deteriorate, they can wrinkle. Temporary storage, not more than 4 hours, is possible in containers with cold slightly salted water. During storage and transportation, fresh mushrooms should not be covered with plastic wrap or other airtight materials.

Storage of porcini mushrooms in the freezer

One way to store porcini mushrooms in the freezer at home is to freeze it. Do it like that. Young, tender mushrooms are chosen for freezing. Cleaned with a stiff brush on the outside and between the plates. Hard and dark places of the legs are cut, mushrooms are cut in half along. Put 200 g of mushrooms and fry for 2 minutes in 1 teaspoon of oil in a pan with medium heating, turning to evaporate the juice. Boil mushrooms, cool quickly and freeze in bags. Store up to 12 months at a temperature of –18 ° C. Porcini mushrooms are best cut into raw slices and frozen, then pack and keep in the freezer for up to 4 months. Cook frozen mushrooms in the same way as fresh mushrooms, for example, quickly fry them in butter warmed up to brown and add spices.

How to store dried porcini mushrooms in the apartment

It should be remembered that dried mushrooms easily absorb other people's smells, so they are not recommended to be stored next to spices or strong-smelling products. Before storing dried porcini mushrooms in the apartment, put them in bags made of dense polyethylene, as well as in metal, wooden or cardboard boxes covered with cellophane. Before storing dried porcini mushrooms properly, it is important to carefully protect them from the penetration of insect pests.

If during storage of dried mushrooms insect pests got into the container, it is recommended to immediately disinfect the product.

To do this, sprinkle mushrooms on a baking sheet, put in an oven preheated to 60-70 ° C and leave for 25-30 minutes. If you do not break a single rule during drying, the mushrooms will be elastic and light.

Shelf life of dried porcini mushrooms

Shelf life of dried porcini mushrooms is about 2 years if they are placed in cotton bags, glass or tin cans with tight-fitting lids. From dried mushrooms it is easy to prepare a more versatile product - a powder that can be used as an additive, giving various dishes a piquant taste and pleasant aroma.For its preparation, it is necessary to dry the mushrooms more thoroughly - to the consistency when they can be easily crumbled. Then you need to grind the mushrooms to a powdery state in a coffee grinder or food processor. It is recommended to store the powder from dried mushrooms in glass, tightly closed jars or small bottles in a cool, dry place. Shelf life is about 3 years.