Why saffron milk caps and how to correct the situation

One of the best "candidates" for pickling are mushrooms. Everyone loves salted mushrooms, but not everyone knows how to salt them properly in the winter to make it tasty and appetizing. There are several options for making saffron mushrooms by salting - dry, hot and cold. Therefore, every housewife should know the technology of their preparation, as well as the storage conditions of the workpiece.

Sometimes culinary specialists have a problem - saffron mushrooms. Many people decide to immediately get rid of the snack and throw it away so as not to endanger their own health and the health of their loved ones. Others begin to look for information on how to save soured mushrooms.

In this article, we will talk about why saffron milk cap is soured, and is it worth saving the situation?

Sometimes the cause of acidification may be the soaking of mushrooms. Redheads belong to the 1st category of edibility, therefore they do not need soaking. They are consumed even raw, just sprinkled with salt. In addition, prolonged exposure of fruiting bodies to water negatively affects the structure of fungi. That is why experts do not recommend leaving mushrooms for a long time in the water. Consider several situations in which mushrooms may become sour.

Zakis pickle in saffron mushrooms: how to save soured mushrooms?

If soured brine in saffron mushrooms may have been improper storage of workpieces. With any salting method, mushrooms are stored either in the refrigerator or in a dark, cool and well-ventilated room, the temperature of which is not higher than + 10 ° С.

If the brine got an unpleasant odor, and the mushrooms were cooked recently (1-5 days ago), then the situation is fixable. The following steps must be taken:

• The saffron milk is removed from the container, washed thoroughly in several approaches and boiled in boiling water with the addition of a pinch of citric acid for no more than 5-7 minutes.
• Throw back into a colander and leave for several minutes to drain well.
• Mushrooms are distributed in dry sterilized jars, poured with fresh brine or marinade.
• Sterilize in hot water for 20 minutes and close with tight nylon caps.
• Allow to cool completely and only then take out to a cool place.
• If the brine has soured more than 5 days ago, it is better to throw away the mushrooms without sparing your labor and time spent.

Ginger mushrooms soured under oppression: how to fix soured mushrooms?

If saffron mushrooms soured under oppression, and mold formed on the surface, some cooks, as mentioned above, value their health and life more. Therefore, they throw out the mushrooms without delay, without taking any action. But if this happened just a few days after salting and the saffron mushrooms soured, what to do in this case?

1. Rinse the gauze well in hot water with the addition of vinegar.
2. Wash oppression and a plate lying on the mushrooms, and then pour over boiling water.
3. Remove mold, drain all the brine and rinse the mushrooms well in several waters.
4. Put them again in the washed bowl and pour new brine at the rate of 1 tbsp. l salt per 1 kg of mushrooms.

What should be done if mushrooms started to sour in banks?

Salted saffron mushrooms are perfectly stored in banks and are considered the most delicious snack on any festive table. But sometimes there are problems - mushrooms mushrooms soured, stored in a bank.

Often, the housewives, who faced similar situations, claimed that they did everything according to the recipe and observed the storage conditions, but the mushrooms were still soured. What should be done if the saffron mushrooms begin to turn sour in banks? Perhaps something was still missing or overlooked. Sometimes, fully adhering to the cooking instructions, but not quite rolling up the lid to the end, there is a problem of acidification of the mushrooms, and the workpiece may deteriorate. The initial treatment may have been poorly carried out and dirt remained in the product. In addition, spices and spices can also be the cause of acidification of fruiting bodies.

If the appearance of air bubbles in the jar was noticed 3-4 days after preparation, the preparation can be saved: how to fix soured mushrooms?

1. Pour the contents of the cans: rinse the mushrooms thoroughly in several waters, sterilize the cans for at least 10 minutes over steam or in boiling water.
2. Boil the mushrooms in water with citric acid (take 1 pinch for 1 water) for 5-7 minutes.
3. Rinse in hot water, put in sterilized jars, pour fresh marinade or brine and put into sterilization in hot water.
4. Sterilize for 10-15 minutes over low heat.
5. Roll up, turn upside down and see if rolled covers are leaking. If liquid has leaked under the covers, repeat the rolling process with the other cover.

Salted mushrooms and they began to sour: what needs to be done with souring mushrooms?

Often there are problems with saffron mushrooms if they are soured in pickled or salted form. First, a slight clouding of the brine or marinade appears in the workpieces, then air bubbles or even foam. This suggests that in the tank there was a multiplication of bacteria that got into the product.

If salted mushrooms and they began to turn sour almost immediately after the cooking process, the situation is correctable. If the lid has flown from the can under pressure, then the contents, despite the time and effort expended, should be discarded to avoid poisoning.

What needs to be done with sour mushrooms to fix the taste of the snack?

• Soak the mushrooms for 30-40 minutes in cold water, rinse and pour hot water.
• Boil for 5 minutes, put in a colander and leave for 15-20 minutes to completely drain.
• Prepare a new marinade or brine, pour into jars and close with tight lids.
• After cooling, remove to a dark basement and store at a temperature not exceeding + 10 ° C. If the temperature is higher, then the mushrooms will turn sour, they can no longer be saved. If the temperature is below 0 ° C, then the workpiece will freeze, its taste will deteriorate. If sunlight falls on cans with saffron milk, this will also lead to acidification of the snack.
• In addition, you should observe the humidity in the room, it should be no higher than 70%. With increased humidity, the lids begin to rust and let air through. Therefore, they need to be lubricated with technical petroleum jelly or mineral oil.

How to digest sour pickled mushrooms to remove the sour taste?

If pickled mushrooms soured, what should I do in this case? As mentioned above, if this happened no more than 5 days after pickling, the mushrooms are redone by boiling them. How to digest sour pickled mushrooms to remove the sour taste of mushrooms?

• Ginger rinses are washed, filled with boiling water and boiled for 5-7 minutes.
• They are thrown back into a colander and allowed to drain excess fluid.
• Prepare a new marinade with spices, including garlic, cloves and dill.
• Sterilized jars filled with mushrooms are poured and closed with tight plastic lids.
• After complete cooling, the cans with blanks are taken out into a dark basement or left in the refrigerator for storage.