How to store salted milk at home

How to store the mushrooms, you need to think in advance, until the moment of canning mushrooms. This article talks about how to store mushrooms for the winter after pickling and pickling in jars. There are several ways to store salted milk: in the cellar and basement, in the refrigerator and in the room. Storage conditions will depend on the conditions.

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

Please note: before storing salted breasts at home, it is necessary to comply with all the sterility conditions and ensuring infectious safety specified in the material.

How to keep salty milk without mold brine

Before storing ready-made salted 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 soured and deteriorate. When storing salted mushrooms, you should regularly check whether they are covered with brine. There are no ways to save salty milk without brine, since mushrooms should always be in it, be immersed in it, not float. If the brine evaporates, it becomes less than necessary, then cool boiled water is added to the dishes with mushrooms.

Want to know how to save salty milk from mold without using heroic efforts? Everything is simple. In the event of mold, the circle and fabric 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 cold place and at the same time be careful that mold does not appear. From time to time, the fabric and the circle with which they are covered should be washed in hot, slightly salted water.

Storage of salted black mushrooms in the refrigerator

Storage of salted breasts in the refrigerator significantly extends the period during which canned food remains usable. Salted mushrooms are most often eaten as a snack. They also make a filling for pies, cold dishes, boil mushrooms, soups. All these varied dishes are very nutritious and tasty.If salted mushrooms are washed in several waters or boiled in clean water or milk until salinity disappears, they will taste like fresh ones. After such preliminary preparation, they are fried, used for soups, solyanka, etc.

Storage of salty black mushrooms is carried out at a temperature not exceeding 2-10 ° C. At a higher temperature, they turn sour, soft, even mold, and you can’t eat them. For villagers and garden owners, the problem of storage of salted mushrooms is solved simply - a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in the winter they will freeze, and they will have to be thrown away. Salted mushrooms in barrels are stored at a temperature of 0–2 ° C for no more than 8 months, although the breasts under these conditions can be stored without noticeable deterioration in quality for up to two years. During storage at least 1 time per week check the fullness of the barrels with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with 4% sodium chloride solution.

How to save mushrooms after salting

To preserve the nutritional value and taste of the breasts, it is important that they are processed and stored in the most suitable utensils for this. Rusting knives, spoons and dishes, poorly cleaned or made from unsuitable material, spoil the mushrooms. The baths and bowls for washing the mushrooms should be wide and roomy so that the mushrooms float freely in them. If the bowls are small, the mushrooms should be washed in a small amount and change the water more often. Before storing the milk after salting, it is important to choose the dishes suitable for processing.

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

Aluminum utensils darken with substances that are secreted 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 tin dishes. This cookware forms with substances contained in mushrooms compounds that change the color of mushrooms (for example, in cast-iron cookware, light mushrooms acquire a very dark color), or can even become poisonous. For stewing mushrooms in a small amount of water or in your own juice, it is best to use refractory glassware.

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

Salted, pickled mushrooms are stored in glass jars, enamelled buckets, wooden tubs or stainless steel tanks. Before storing ready-made salted breasts, you need to prepare a container suitable for this. 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. Before storing salted mushrooms in glass jars, it will be useful to find out that canned foods should be hidden from the constant exposure to sunlight. To do this, lower them into the basement. So the article further describes how to store the milk in the refrigerator, you can also find out about the shelf life of this preservation.

How to store salted white mushrooms

Before storing salty white mushrooms, you need to know that the dishes from the tree 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 spoil quickly. Jars and bottles for storing mushrooms must be sealed. Mushrooms remaining in open banks will quickly deteriorate.

Before storing salted mushrooms, preparation is needed: before use, dishes should be thoroughly washed as follows: keep at least 8-10 hours in warm water, then wash in alkaline water using soda (per 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.

How to store black mushrooms of cold salting

Before storing salty black mushrooms, the wooden utensils should be equipped with two lids: a small, wooden circle that rests on the stone for free-flowing, 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.

Before storing black mushrooms of cold pickling, glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic tires, corks and metal lids. Cellophane and parchment are rinsed 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.

How to store fresh and boiled breasts

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. Before storing fresh mushrooms, they are left in a basket or transferred to a flat dish and, without closing, they are left in a cool room with plenty of air, 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.

Before storing boiled breasts, it is necessary to exclude the contact of 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 mushrooms

Before storing pickled mushrooms, you need to choose a suitable place for this process. Mushrooms should be stored in a clean, cool, dark room. The most favorable room temperature is from +1 to +4 ºС. Pickled mushrooms should be stored in a cool place. In case of mold, all the mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and, folded in clean jars, add 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 - simple and waxed, tie it tightly and put in a cool place.

The marinade should cover the mushrooms. If the room is dry and the cans are not tightly closed, you sometimes need to add marinade or water during the winter. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing dishes. To protect against mold from above, mushrooms are poured with boiled oil.Instead of acetic acid, citric acid can be used, but its effect on storage of mushrooms is much weaker.

Store pickled mushrooms at a temperature of about 8 ° C. They can be used as food 25-30 days after pickling. If mold appeared in the jars, the mushrooms should be thrown into a sieve or colander, washed 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 pour the marinade again. Storage of mushrooms depends on how thoroughly sterilized. Well-sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even under sterile conditions, prolonged storage at high temperature reduces the taste of the product.

How to store milk after salting in a cold way

Before storing the mushrooms after salting in a cold way, cover the mushrooms with a clean linen cloth on top, and then cover them with a freely entering lid (wooden circle, enameled lid with the handle down, etc.), on which they put oppression - a stone that has been previously cleaned and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you can not use metal objects, bricks, limestone and easily falling apart stones. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the sedimentation of the fungi ceases and the containers are filled to the maximum. If after 3-4 days a pickle does not appear above 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 also be done in a slightly different way: on the spices, place the mushrooms with their hats up (and not down) 8–10 cm thick (and not 5–8) thick, sprinkle it with salt, then put the spices again, and the mushrooms on them and salt. So fill the entire container in layers. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering it, and oppression is placed on top.

When the mushrooms settle a little, are compressed, the container is supplemented with fresh mushrooms, tightly cork and put in a glacier, where it is shaken, rocked or rolled every week (for example, barrels) to evenly distribute the brine. They are especially careful that the container does not leak, and the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine blacken, mold, and from freezing become flabby, tasteless and quickly deteriorate.

Storage of pickled mushrooms in the refrigerator

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

Storage of Dried Breasts

Dried breasts are stored in dry, well-ventilated rooms, on shelves in packaged form or suspended in bundles. It is unacceptable to store dried mushrooms in conjunction with salted and pickled, with odorous herbs and wet foods. If the mushrooms are damp or moldy, they must be sorted and dried, removing the damaged ones. Mushrooms are stored in a closed glass bowl 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 extraneous odors. They must not be stored with other products.

Shelf life of salted and pickled mushrooms in banks in the refrigerator and cellar

There are certain periods of storage of salted mushrooms in banks, they are determined by the composition and strength of the brine, the methods of preparation for preservation and the conditions in which it is located. See this data in the table below.

Shelf life of salted bread in the refrigerator under nylon covers	3 - 5 months
Shelf life of salted bread in a cellar in barrel conditions and in banks	5 - 8 months (provided there is no mold)
Shelf life of pickled mushrooms in jars with sealed lids	Up to 12 months (before use, heat treatment by boiling is recommended)