Why salted breasts fermented and what to do?
Many housewives, faced with such a problem, say that everything seems to have been done according to the recipe, the storage conditions are met, and the mushrooms still fermented in banks. Perhaps you still missed something or overlooked something. For example, you can fully adhere to the step-by-step cooking instructions, but only slightly twisting the seaming machine, spoil everything.
Why did the mushrooms roam in the bank?
Always quality check your workpieces immediately after seaming.
- If the cans are correctly rolled up, there will be no leakage of liquid at the junction with the lid.
- After seaming, wipe the jar dry and turn the lid down for a few minutes.
- In case of leakage of the lid, the workpiece will quickly deteriorate; it cannot be stored.
- To do this, open the jar, re-sterilize the contents, then pickle or pickle, and then close the jar again.
Fermented breasts look like this: small gas bubbles appear in the bank and the mushrooms acquire an unpleasant aftertaste. Nylon lids on the cans swell, and sometimes even pickle starts to leak. Opinions on what to do with sour mushrooms - differ. Some are sure that fermented breasts can be eaten if fermentation began immediately after blockage. Others assure that it is better not to risk your health and discard cooked mushrooms.
What to do if black mushrooms fermented?
A quite natural question arises: what to do if the mushrooms fermented? It is worth saying that if the mushrooms began to roam right after the spin, they can be redone. In this case, the brine is completely drained, and the mushrooms are thoroughly washed several times in a large amount of water. Further, for the fruiting bodies, the salting process is repeated, but with the addition of more salt than the first time. In addition, garlic, dill, cloves, horseradish leaves and blackcurrant are added.
Sometimes, when pickling, the milk mushrooms can ferment, why is this happening? In this case, if the mushrooms were pickled 2-3 days ago, then they can be saved, for this they make another marinade. But if more than a week has passed since the mushrooms fermented, then the best option would be to throw them away.
In order to fix the fermented breasts, they are boiled in boiling water for 20 minutes, drained, washed and then boiled in a new marinade. Vinegar from the recipe can not be boiled immediately with brine, but can be added to each jar before clogging. And it is better to twist the cans with screw caps, and not roll them with metal so that botulism does not develop without air access.
A frequent problem is that black breasts have wandered, what to do in this case? Black mushrooms are considered conditionally edible mushrooms that have bitterness in their taste. They need to be soaked for 3 to 5 days, changing the water. If they began to wander immediately after processing, then they are washed and salted again, adding more salt, garlic and dill.
However, if the method of remodeling does not suit you, and you have doubts, you can make mushroom caviar with onions from fermented milk. Mushrooms are pre-soaked for several hours, and then boiled for 15 minutes.Fried salty milk with added onions is an excellent harvesting option for the winter.
When eating such mushrooms for food, you should always remember that if you have any suspicions about their suitability, it is better not to risk it and throw away the workpiece without regretting it!
