Pickling is one of the most common ways to preserve food for the winter. Preservatives in this case are acetic acid, salt and sugar. And to give the preparations a pronounced aroma and piquant flavor notes, various spices are used. You can store pickled mushrooms for quite a long time, but read on to learn how to do this.
Mushrooms with a tubular structure are usually pickled. This:
- white,
- honey mushrooms,
- boletus
- boletus mushrooms
You can also preserve boletus, fat mushrooms, autumn honey mushrooms, etc. Only young and strong specimens that do not have a wormhole are collected.
Despite the presence of food preservatives, this type of preparation has its own shelf life. Therefore, you need to know how long to store pickled mushrooms so as not to endanger your health.
Marinade and its shelf life
The main component in the marinade is acetic acid. The shelf life of pickled mushrooms will depend on its quantity and concentration. And also the time it takes to prepare them.
It is not recommended to use citric acid instead of vinegar. This preservative does not have a very good effect on the taste of the products.
The marinade is prepared by boiling. High temperature affects various harmful microorganisms that are in the water, and vinegar enhances the effect. Adding sugar and salt to the marinade allows it to be stored for up to 1.5 years. It is important that the temperature is kept between + 8°C and +15°C.
If a jar of pickled mushrooms has already been uncorked, they should be consumed within 2 days.
What are the dangers of expired products?
If there are mushrooms in the apartment that are two years old, it is better to throw them away. If you consume expired products, you may get food poisoning. Symptoms depend on the type of toxin and the amount of food eaten. Intoxication is accompanied by symptoms:
- nausea, vomiting;
- diarrhea;
- acute pain in the epigastric region;
- dizziness;
- weakness;
- dyspnea;
- rapid pulse;
- increased sweating.
Do not consume canned food from jars with bulging lids. Such products may contain botulinum toxin. Boiling and recycling will not help - the toxin does not die at high temperatures. The disease is dangerous due to damage to the nervous system. The patient's condition worsens during the day, the patient notes double vision, paralysis of the tongue, pharynx, and respiratory muscles develops.
Harvested mushrooms will add variety to the winter diet - the products contain useful amino acids, vitamins, and minerals. If you follow the cooking recommendations and create the optimal temperature, you can store preserved mushrooms until the start of the next season.
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Storage of industrial products
If the preparations are purchased in a store, you need to know that manufacturers use types of pickling that allow their products to be stored for up to 2 years. Special additives that are used in production are not available at home. Therefore, such products are considered safer than home canning.
- Purchased pickled mushrooms are stored at a temperature not exceeding +18°C. The shelf life of the products is usually indicated by the manufacturer on the lid or label.
As for salted mushrooms, their shelf life is significantly shorter than pickled mushrooms. Even if they have been factory-salted, they must be consumed within 6 to 12 months.
Storing mushrooms in the freezer
You can preserve the mushroom harvest in the freezer for much longer, and you can put fresh, fried and boiled mushrooms there.
You should not put fresh chanterelles and milk mushrooms in the freezer, which then begin to taste distinctly bitter. To prevent this from happening, the chanterelles must be boiled first.
How to freeze fresh mushrooms?
- The collected mushrooms should be cleaned of debris and dirt by washing under running water.
It should be borne in mind that in the process of preparing mushrooms for freezing, they must be washed thoroughly under running water, but not for long. Under no circumstances should you put them in a bowl of water, much less leave them there. When washing a large number of mushrooms in a bowl, those that will be washed last will become saturated with water and subsequently lose their taste and attractive shape.
- After that, put them on napkins and let them dry completely.
- Then the largest mushrooms can be coarsely chopped, while the small and medium ones can be left whole.
- Next, arrange the mushrooms on a tray in one layer and put them in the freezer overnight, and put the remaining mushrooms in the refrigerator compartment.
- In the morning, place the frozen mushrooms in a plastic bag, tie it and return it to the freezer, and place the next batch of mushrooms from the refrigerator on a tray.
- And do this until all the mushrooms are frozen.
How to freeze boiled mushrooms?
- Peel, rinse and sort fresh mushrooms, then place in boiling water and cook after boiling for no more than 10 minutes.
- Then drain in a colander to get rid of the broth and cool the mushrooms somewhat, and after a while squeeze them out lightly by hand.
- Boiled mushrooms can be placed in a plastic container with a tight lid or a plastic bag and placed in the freezer.
- It is best to first divide the mushrooms into small portions, which will be enough to prepare one dish - this will make them easier to use later.
The broth that remains after cooking the mushrooms can also be frozen. To do this, the broth is boiled down to a small volume, cooled, poured into plastic bottles and placed in the freezer. Mushroom broth can be stored for several months. It can stay in the refrigerator for no more than 4-5 days.
How to freeze fried mushrooms?
Fried mushrooms are perfectly stored frozen.
- Fresh mushrooms should be cleaned, washed, disassembled and dried on a napkin as usual.
- After this, cut the caps into slices and the legs into circles.
- Fry the mushrooms with a small amount of vegetable oil.
- You need to evaporate most of the moisture, then remove the pan from the heat and cool.
- Transfer the cooled mushrooms into plastic containers with tight lids, which are immediately placed in the freezer.
Instead of frying in a frying pan, some mushroom pickers use the oven, where the mushrooms are baked. In their opinion, this technology makes it possible to preserve the natural mushroom flavor much better.
How to beautifully freeze whole mushrooms?
- To get strong, beautiful mushrooms after freezing that can be used to decorate dishes, you should select whole mushrooms and place them in the freezer on a flat surface, for example, on a cutting board. In this case, both the board and the mushrooms must be completely dry.
- After a couple of hours, the frozen mushrooms can be placed in a plastic container and stored in the freezer.
It is best to harvest chanterelles, champignons, honey mushrooms, boletuses and boletuses in this way.
How long can mushrooms be stored in the freezer?
- If the temperature in the freezer is set to 0...-5 degrees, then the mushrooms will be suitable for consumption for up to 3-4 months.
- If the temperature in the freezer is -18...-14 degrees below zero, the shelf life of the products increases to six months.
- At a temperature of -24...-18 degrees below zero, mushrooms can be kept in the freezer for about a year.
How long can defrosted mushrooms be stored?
If there is a need to prepare any dish, the required amount of mushrooms is removed from the freezer and defrosted either naturally or in a special mode in the microwave.
We are in a hurry to upset housewives who do not know how long they can store defrosted mushrooms in the refrigerator.
All thawed mushrooms should be eaten (i.e. cooked) immediately, since they cannot be re-frozen.
To avoid wasteful use of raw materials, it is advisable to package the mushrooms into portions before freezing, each of which will be used to prepare one dish.
Storage conditions for pickled mushrooms
It is important to know not only the shelf life, but also the conditions under which pickled mushrooms will retain their quality for as long as possible.
Products preserved in marinade should be kept in a cool place where the temperature is around + 8°C and where the sun's rays do not penetrate. A cellar or basement is well suited for these purposes. You can keep the preparations in the refrigerator, but here everything depends on the number of sealed jars.
To extend the shelf life of home-canned food up to 2 years, you can use more vinegar when preparing it. It will prevent the development of harmful microorganisms in mushrooms, and thereby extend their shelf life.
How long can pickled mushrooms be stored?
The shelf life of mushrooms in the marinade is also affected by the temperature of the room in which the preparations are located. The higher it is, the faster the product will deteriorate.
- In a cool room, where the temperature does not exceed + 18°C, mushrooms will last up to 1 year.
- When stored at temperatures from +8 to +18 °C, the preservation will last about one and a half years.
- In a refrigerator or other room at a temperature of 0 to +8°C, the shelf life will be from one and a half to 2 years. Provided that the marinade completely covers the mushrooms.
If the jar is already open, even on the refrigerator shelf, mushrooms can be stored for no more than 2 weeks.
How to avoid poisoning
Poor-quality pickled products can cause a dangerous disease - botulism, which is often fatal.
After half an hour, a person begins to show symptoms of poisoning:
- fatigue, decreased performance, dizziness, tinnitus, weakness;
- nausea, vomiting, heaviness and pain in the stomach;
- thirst, rapid heartbeat, pallor;
- indigestion;
- elevated temperature.
Don't try to treat yourself. Call an ambulance immediately. Doctors have a serum against botulism that will save the patient.
To prevent poisoning, follow the recommendations listed below:
- Carefully select the mushrooms that you plan to pickle in jars, carefully wash them from any remaining soil, because it is in the soil that there may be spores of the causative agents of botulism.
- To completely clean the mushrooms from soil, sand and leaves, they are soaked in salt water for half an hour. Then rinse thoroughly in a weak solution of baking soda, changing the water at least 3-5 times.
- It is unacceptable to use wormy and rotting products for canning.
- Make sure the mushroom is edible. A poisonous product can get into the marinade if you cannot distinguish the poisonous from the non-poisonous. The poison does not always disappear after conventional heat treatment, so the possibility of poisoning remains.
- When closing jars, follow the correct technology - sterilize not only the glass containers, but also the lids.
- Use a working machine to seam cans. If it is new, check its operation, eliminating the possibility of poor sealing.
- Before opening the jar, carefully check it for leaks. If depressurization occurs, botulinum toxin has probably entered the contents. One of the signs is cloudiness of the marinade.
- When preparing home canned food, strictly observe the temperature regime.
- To prevent pickled foods from causing intoxication, carefully follow the cooking recipe.
- Do not store homemade pickled preparations for longer than a year.
- If the aroma or appearance of a product seems suspicious, it should not be eaten. Part with suspicious products immediately without regret.
Botulism occurs when exposure to botulinum toxin is ingested, injected, or inhaled. Spores of botulism pathogens do not die at temperatures up to +120°C. In the absence of oxygen, a favorable environment for their germination is formed. As a result, a strong poison is released, the taste of the product changes, and gases are formed that bloat the lid.
Important! Many manufacturers deliberately make the center of the lid thin. At the slightest change in the internal environment, the buyer will be warned not to purchase such canned food.
If pickled mushrooms are purchased in a store, their shelf life is determined in accordance with the requirements of the technical specifications for mushroom products TU 9161-300-37676459-2014:
- 2 years at storage temperature not higher than +25°C;
- 3 years when stored in a refrigerator at a temperature not exceeding +6°C.
When purchasing, it is important to carefully analyze the label and jar. Under no circumstances should you eat pickled mushrooms that are past their expiration date, in a jar with a bulging lid and that sizzle when opened.
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How are pickled mushrooms stored?
The preparations are kept in containers that do not oxidize under the influence of vinegar. These are enamel dishes, clay and tinned. But the best way is to store pickled mushrooms in glass jars. This storage method is recommended by GOST. The only thing you need to do is remove them away from sunlight.
To prevent oxidative reactions of the marinade from occurring when it interacts with air, the container is filled with sterilized vegetable oil on top.
Undesirable oxidative processes can occur if the jar is sealed with a metal lid. When metal interacts with the contents, toxic substances are formed, which, exceeding the permissible limit, can cause poisoning.
During the marinating process, you should strictly adhere to established recipes. Otherwise, botulism toxin may form in the products, which develops in sealed containers. This poison is fatal in most cases. Therefore, if you are not confident in your capabilities, it is better not to engage in conservation at all.
If mold forms on the surface, it is better to immediately throw away the contents of the jar, since even repeated boiling of mushrooms can lead to the formation of botulinum toxins in the future.
What to do with mushrooms after picking them?
Having brought home the mushrooms collected in the forest, you need to carry out the following manipulations without delay:
- Go through them, removing dirt, stuck leaves, twigs, needles, and get rid of damaged specimens.
- Sort and lay out on the table to dry.
- The latter is important because wet mushrooms will not last long.
- It is best to pick mushrooms in dry, sunny weather, since mushrooms collected in the rain will take longer to dry.
- Dried mushrooms should be placed in containers for refrigeration.
Often, after picking mushrooms, the owners are so tired that they do not have the strength to immediately process them; in this case, as well as in the case of too many collected mushrooms, they can be stored in the refrigerator for up to a day.
But there is not much time to store mushrooms in the refrigerator, so it is advisable to immediately process and store them. The easiest way is to preserve it in jars or at least boil it.
How long can pickled mushrooms be stored?
Moreover, canned honey mushrooms are perfectly stored even at room temperature. However, in this case, the snack should be consumed within 3-4 months, while pickled honey mushrooms can last up to a year in the refrigerator. The shelf life of pickled honey mushrooms under a nylon lid is 6 months.
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