Storage options for salted saffron mushrooms at home

All fans of mushroom dishes are well aware that saffron mushrooms are very healthy. They have a high content of protein, beta-carotene, as well as ascorbic acid, which perfectly support the immune system and the digestive system. In addition, saffron mushrooms have amazing taste and are used for different methods of preparation. Salty mushroom appetizers are especially appreciated at festive feasts. However, in order to be able to prepare high-quality mushroom preservation, you should be aware of the storage of salted mushrooms.

How to keep salted mushrooms until spring so that they please you and your loved ones with a wonderful taste and aroma? To do this, you need to know that the terms and conditions of storage of fruiting bodies directly depend on the method of salting.

There are two common options - hot and cold. In the first case, mushrooms are subjected to heat treatment. This leads to a partial loss of the beneficial properties of mushrooms. In the second version, saffron mushrooms are salted raw, and this helps to preserve the maximum of nutrients.

How to save salted mushrooms for the winter after hot salting?

How to store salted saffron mushrooms at home after hot salting? First you need to pay attention to the dishes used. Glass, wooden and enameled containers are suitable for storing mushrooms. The use of other dishes is fraught with negative consequences for human health, including poisoning.

Although mushrooms love cool places to store, the very low temperature has a bad effect on the consistency of mushrooms, they deteriorate. How to save salted mushrooms for the winter after hot salting? After complete cooling, the containers are taken out to the basement, where the temperature should not be higher than + 10 ° С. If salted mushrooms are stored in the refrigerator, then this should be done on the lower shelves. The period of salting out of fruit bodies during the hot method is 7-10 days. Such blanks are stored for up to 16 months.

The main storage conditions for the winter camelina, cold-salted

When salting raw mushrooms, gauze and oppression are used, which should be washed from time to time with vinegar.

The main condition for storing salted saffron mushrooms in a cold way is not to leave the workpiece in a warm room. Air temperature during salting should not be higher than + 15 ° С. After 14 days, the mushrooms are distributed in jars, closed with plastic lids, taken out to the basement or put in the refrigerator. After 15 days, the fruiting bodies are ready for use, fully revealing their taste. Storage of salted saffron mushrooms, prepared for the winter in a cold way, lasts about 10-12 months, unless of course the temperature regime is observed.

Note that when storing salted saffron mushrooms, it is worth paying attention to the color of the brine and the appearance of mold.

Usually, if the brine takes on a brownish tint - this is a completely normal situation. If it turns black, it is better to throw away the blank. In this case, the blackening of the liquid occurred from improper storage conditions: usually this is an excess of the recommended temperature.

How to keep salty mushrooms from mold longer?

How can you save salty mushrooms from mold? Very often mold may appear on salted saffron mushrooms, therefore, in such cases, the following measures should be taken:

• Remove the gauze napkin from the surface of the mushrooms and the load;
• Rinse with hot water with vinegar and salt;
• Remove the top layer of mushrooms and discard, as well as rinse the sides of the container with acetic solution;
• On the top layer of mushrooms pour a thin layer of mustard powder and cover with gauze, crushing it with oppression.

How to store salted saffron mushrooms after salting so that mold does not appear on fruiting bodies? Experienced housewives share useful tips for novice cooks:

• After salting mushrooms, they are left in the room until the moment when the mushrooms begin to ferment;
• Then they are immediately placed in the refrigerator and left for 2-3 weeks;
• Distributed in sterilized jars, poured with brine, closed with tight nylon covers and taken out to the basement.

The causes of mold in salted mushrooms can be very different:

• Poorly or improperly sterilized dishes;
• Wrong temperature conditions during salting;
• Errors in the formulation, for example, little preservative (salt) was used;
• Insufficient amount of fluid that did not completely cover the mushrooms.

What determines the shelf life of mushrooms?

The shelf life of salted saffron mushrooms will depend on which dishes they are stored in. If these are cans, then the shelf life is quite long, up to about 14-16 months. If it is a barrel or an enameled pan, the shelf life is reduced to 6-8 months, taking into account that all sanitary conditions are met: regular cleaning of gauze and oppression from mold. It is worth saying that if mold appeared on salted mushrooms - the situation can always be saved. If mold is formed in pickled mushrooms, it is better to throw away the workpiece.

Therefore, if you know how to keep salted saffron mushrooms longer and do it as correctly as possible, then the safety of your snack will be guaranteed.

What is the best way to keep salted mushrooms in jars until spring?

For lovers of mushroom dishes who live in big cities, glass containers are considered the best option for storing salted mushrooms.

How to save salted mushrooms in banks?

After preliminary cleaning of forest debris and washing in a large amount of cold water, the mushrooms are boiled in salted brine for 10 minutes, put into a colander and washed under a tap. Allow to drain completely, spreading on a kitchen towel, and distributed in jars, pouring each layer of mushrooms with salt and spices. Pour boiling water and close with nylon caps. They are carried in a cool, dark and well-ventilated area. Store at a temperature not exceeding + 10 + 12 ° С on demand.

Storage of salted mushrooms in the refrigerator or on the balcony

Storage of salted saffron mushrooms can take place in the refrigerator if there is no basement. Sunlight does not get into the refrigerator, and the temperature can be adjusted at your discretion. If you store pickled mushrooms in the refrigerator, then the period will vary from 6 to 8 months.

If there are many preparations with salted mushrooms, and the refrigerator is not able to accommodate everything, storage of salted saffron mushrooms at home can be transferred to the balcony. If it is insulated, then even in the cold, cans with mushroom preservation will calmly wait for their turn to please the hosts and invited guests.

How can I keep the color of salted saffron mushrooms?

It is important to know that salted saffron mushrooms can change their color from red to dark green, sometimes seeming unnatural. It is worth noting that this is a completely common occurrence, and there is nothing strange about it.How can I save the color of salted saffron mushrooms, and what methods to use?

With hot salting, if you boil the fruiting bodies in salted water with the addition of citric acid, you can preserve the natural color of camelina. In addition, it is better to use a minimum number of spices and spices, which also affect the shade of salted mushrooms.

What is the best way to store saffron mushrooms? So that the mushrooms do not change their color, they must be filled with acidified and salted cold water during the initial treatment. Then, without boiling, pour salt, cover with an inverted plate and press down with a load. As soon as the mushrooms let the juice and cover with brine, they need to be put in jars and pour the same brine to the very top. We assure you that there will be no color change in saffron milk cap.

Proven way to store saffron mushrooms in oil

Storage of salted saffron mushrooms in oil is an old proven method used by our great-grandmothers, and adopted by modern culinary specialists.

After the mushrooms were laid in glass jars and filled with brine, they are poured on top with several tablespoons of calcined vegetable oil. This method will not allow mold to spread over the surface of the workpiece, as a result mushrooms will not deteriorate.

In addition to oil, for the preservation of salted saffron mushrooms, you can use the leaves and roots of horseradish, which will add a spicy flavor to the dish and protect it from mold. You can also use the leaves of black currant, cherry, oak, which will give the appetizer elasticity and a crispy structure.

Now knowing how to better save the salted saffron mushrooms, you can safely proceed to their preparation.