Why camelina moldy and how to deal with this problem

Mushrooms, without exaggeration, can be called a wonderful gift of nature. Of these, it is customary not only to cook the first and second dishes, but also to procure for the future: marinate, salt, freeze and dry. Edible mushrooms are especially appreciated by mushroom pickers, which are inferior in taste to boletus and even porcini mushrooms. In their composition, these fruiting bodies have a large number of useful and nutritious vitamins, as well as trace elements that support the human immune system.

The most delicious, many call salted and pickled mushrooms, cooked for the winter. Such crunchy fruiting bodies are the dream of any foodie. Once having tried preservation of saffron mushrooms, a person will never refuse such an appetizer. However, not every amateur cook knows the secrets of proper pickling and pickling. Moreover, the subsequent storage of mushrooms also raises many questions. For example, what to do when salted saffron mushrooms are moldy, and how to deal with this problem?

Why did the salted mushrooms mold and change their taste?

In this article, you can learn about the reasons why white mold appeared on salty mushrooms or a mold of a different color, for example, black.

The salting of camelina occurs in different ways, for this they use several methods: dry, cold and hot. However, even such processes sometimes cannot save fragrant and tasty fruiting bodies from the appearance of mold. There are several reasons why salted mushrooms are moldy and changed their taste:

• for salting, unsterilized utensils were used, or utensils that underwent poor-quality sterilization;
• during salting, the temperature regime was not observed;
• mistakes were made in the formulation, for example, little salt was used;
• insufficient brine was formed and the mushrooms were not completely covered with it.

If salted saffron milk molds in the jar or barrel, most likely one or several factors worked. This need not be feared, because the situation with salted mushrooms can always be saved. But if pickled mushrooms are moldy, then they should not be eaten. Therefore, in this case, do not even think about how to remove mold on saffron mushrooms. It is strictly forbidden to use these mushrooms as food - it is very dangerous! In a pickled product (especially if the jars are closed with metal lids) there is no air access, so the development of the botulism bacterium is possible. The products of their vital activity are especially poisonous, and the use of such mushrooms as food is fraught with serious consequences, including death.

Experienced housewives know that mold is ubiquitous and you must always carefully deal with its manifestation. And if everything is clear with the pickled product, then what should I do if the mushrooms are moldy after pickling: throw away or take to save them? The most correct decision is not to let the situation drift, because the smell of delicacy can also suffer,and its taste. Therefore, as soon as the smallest focus of mold has been noticed, measures must be taken immediately.

What should I do if salted saffron mushrooms are moldy on top or under oppression?

First, find out the degree of damage to the fruiting bodies. If salted saffron mushrooms are moldy only from above, then their top layer should be carefully removed by about 2-3 cm. After which:

• Drain the whole brine, and rinse the remaining mushrooms well under running water.
• Boil in boiling water for 20 minutes, constantly removing the foam.
• Drain the water, put the product on a wire rack and let it dry.
• Banks need to be washed again with hot water and soda, sterilized over steam or in boiling water for at least 5 minutes.
• Put the main product in jars, pouring salt and spices.
• Pour cold boiled water to the very top and close with tight nylon caps.

However, if the mushrooms are moldy under oppression, and the fungus penetrates deep into the enameled pan or barrel, then it is better to throw the mushrooms. You should always remember that eating fruiting bodies that are badly damaged by mold, you risk getting severe food poisoning.

What to do if white or black mold appears on salted saffron mushrooms?

What to do if mold appeared on salted saffron mushrooms, and how then to improve the taste of mushrooms? We act similarly to the previous method:

• Rinse the main product, boil a little and put it in a colander.
• Add spices: chopped garlic cloves, dill sprigs or umbrellas with seeds, scalded horseradish or blackcurrant leaves.
• Rinse, which crushed mushrooms, rinse in an acid-base solution and disinfect.
• Also disinfect a gauze napkin, a plate that was lying on the mushrooms.
• Again, install clean objects in their places and put the mushrooms in a cool room where the temperature does not exceed +6 + 8 ° С.
• 1-2 times a week to check the brine and the surface of salted mushrooms.
• Wipe the upper edges of the container for pickling mushrooms, as well as oppression and a gauze cloth, using a sponge dipped in vinegar.

But what if black came out on saffron milk? In this case, the appeared black film from the mold indicates that you did not inspect the snack for a long time, which led to its complete corruption. We note right away: never try to save such mushrooms - feel free to throw away all the contents. However, make sure that black mold spores do not rise into the air and enter the lungs - this is very dangerous for your health.

What to do to prevent the mushroom brine from moldy?

So that the pickle made for saffron milk does not mold, you should properly prepare for pickling.

• Dishes prepared for salting must be thoroughly sterilized. It is better to boil jars in water for about 7-10 minutes, and barrels or enameled containers should be washed with soda and vinegar, and then rinsed with boiling water.
• For salting saffron mushrooms, you can not regret salt, and if you think that there is a lot of salt, always remember - you can soak the mushrooms.
• The brine should completely cover all the mushrooms, as well as oppression with a gauze napkin.
• The liquid has the ability to evaporate quickly, so its volume must be constantly replenished. To do this, use cold boiled water and a little stone non-iodized salt (2 tsp of salt is taken per 1 liter of water).
• There should be no air pockets between the layer of mushrooms and the inverted plate. Therefore, the plate should be flat and a gauze napkin laid on it.
• The roots and leaves of horseradish, as well as garlic, have fungicidal properties, so never neglect these spices when pickling mushrooms.

As already mentioned above, if salted saffron mushrooms are very moldy and have a persistent unpleasant odor, then even boiling will not save your workpiece - it is better to utilize mushrooms.

When salting, in jars with mushrooms, you immediately need to pour boiled sunflower oil, which creates a film on the surface that prevents mold. The oil layer should not exceed 2 cm.

In addition, it is not recommended to use metal covers during conservation. It is better in this version to take tight nylon caps that need to be doused with boiling water. First, they are washed with soda, washed under a tap and immersed in boiling water for 3-5 minutes. Tight caps after sterilization become soft and easily put on cans.

Why did mold appear on fresh saffron mushrooms and what should I do?

Sometimes mold can appear on fresh mushrooms, which were stored in a refrigerator or a cold basement. Why is this happening and what to do in this case? Note that such mushrooms should be immediately discarded. Do not risk carrying out any treatment, because the mold has already affected all the flesh of the fungus. When using spoiled saffron mushrooms, you risk undermining your health and the health of your loved ones. Mold on fresh mushrooms can secrete mycotoxins, which are dangerous to humans. They cause skin diseases, allergic reactions and respiratory diseases.

As already mentioned, if fresh saffron mushrooms are moldy, it means that not only the visible part of the fungus is affected, but also the inside. I must say that mold spores can survive even in extreme conditions, including high temperature during heat treatment. Using corrupted fruiting bodies, a person accumulates harmful substances in his body that contribute to the development of cancer of the liver and other organs.