How to keep salty and fresh breasts
Before you save the mushrooms for the winter, you need to cook them. Even for freezing in the freezer, it is recommended that these mushrooms be pre-boiled and packaged in plastic bags. The tips in this article will help you deal with many common problems. Here are tips on how to save mushrooms from mold, with which to save them from darkening and leave the pickles a nice white color and much more.
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How to keep fresh breasts for a day
Fresh breasts should not be stored for long periods due to the large percentage of water that they contain. But there is a way to save the milk for a day and at the same time not to lose their consumer properties. A few days after harvesting, the mushrooms fade, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should be used only after several hours after collection for consumption after suitable heat treatment or their processing into resistant foods, i.e., canned.
Before storing the mushrooms until the next day, when processing mushrooms, you should very carefully remove the soil, adhering leaves, grass blades, various debris, etc. Before storing fresh mushrooms, wash the mushrooms (except for those intended for drying), changing several times water to clean them of the earth as best as possible. Despite this, spore and botulinum bacilli getting into mushrooms harvested for future use is not excluded, which is especially important for lovers to keep this product in hermetically sealed containers, in jars that are sealed (rolled up) with metal lids or glass with “locks”. No home sterilization prevents botulinus from poisoning, as its spores die at a temperature of at least 120–125 ° C, which can only be achieved in autoclaves at industrial food factories, although the toxin itself is destroyed by boiling.
How to keep breasts until salted
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!) In peeled form, but not chopped. Before storing the mushrooms until salting, the mushrooms are transferred to a flat dish and, without closing, they are 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.
There is a simple way to save white mushrooms: 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.
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. 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.
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.
How to keep the breasts white during salting and protect against mold
Before you keep the mushrooms white during salting, mushrooms should be carefully 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 soured and deteriorate. When storing salted mushrooms, you should regularly check whether they are covered with brine.
There is only one way to save the milk from mold: mushrooms should always be in the brine, 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. 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 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.
