How can households save salty loads? Homemade preparations: how to save salted milk

Good afternoon friends!

What are you thinking about when you are sitting on the table with fragrant, crispy loads of cold salting? I hope that people won’t mind missing a glass or two of mint with this appetizer. And the women will try to find out the recipe for a tasty preparation for the winter.

These crackers with a fleshy funnel-like droplet, on short, thick legs with white juice with baking relish, are used including pickling, in addition to other mushrooms, for example, like soybeans with smear or dry.

These milkweeds are considered to be mentally natural, therefore, when cooked, they should be boiled lightly, and when cold, soak them. They can be salted in barrels, jars, and enamel pans. I recommend preparing salted mushrooms in jars for dry storage at my apartment.

How to salt milk mushrooms in a cold way so that they are juicy and crispy

Freshly picked milkweeds are sorted, dry forest residue is collected: pine needles, adhering leaves. Large droplets are cut into small pieces that can be easily placed in the mouth and can be easily felt. We cut off the legs and rinse under running water.

We put the mushrooms in a container, fill them with water, so that a little bit of them is covered with the beast, we trim them under pressure, so that they do not spill, and they remain stable near the water.

Wait an hour to soak up the temperature. At room temperature the process will proceed faster, at colder temperatures it will take longer. If you don’t soak them completely - the stench will not be bitter, but rather pungent

Before this process, the cooking process will be fully consistent, so that the mushrooms will come out as juicy and crispy as possible.

For detailed information, especially for beginners, check out this video.

It’s great that in running water you won’t get wet, but rather turn black.

So, after soaking the mushrooms, they are to blame:

• remember the color - black mushrooms from dark olive to wine-blue, white swell with a bluish tint;
• soft and elastic;
• change in communication to a third.

Preparation:

• Georgia - how much did you collect?
• salt - 40-50 g per 1 kg of soaked milkweed

The prepared soaked mixture is placed on the bottom of the prepared container, and salt and spices are placed between the balls.

We put spices behind our vegetables, which can be: oak leaves, currants, cherries, hron, parasols, crops, chasnik. I really appreciate more salt without spices.

The mushrooms for the animal are covered with a clean bean cloth, then with a pressed shield, which can be a wooden circle or a lid from a saucepan.

Like a bottle of vikory juice rotting. The breasts under the pressure harden, settle and see the juice. During the current period, we check what is in the banks. If you have seen too much, then it becomes angry, if you have seen little, there is greater vantage, or it adds to the frustration. When prepared, add 20 g of salt to a liter of boiled cold water.

We send the capacity to be stored in cold weather. After 35-40 days, a sample is taken.

You can also make marinated mushrooms from salted mushrooms by adding marinade.

The root that was lost after salting is used to prepare sauces and soups. Finely cut and dry, spread on a cloth on a sunny day in the sun or in the shade. Then it is reduced to powder and stored in a dry place.

Salted milk mushrooms in jars - a recipe for the winter

The recipe for preparing “one at a time in jars” for the winter speeds up the hour, without the need to repeatedly transfer the weights into jars.

Since the workpiece is very salty, it is soaked in water, changing the water. Then it is cut into bite-sized pieces and served with thinly sliced ​​zucchini and aromatic olive oil.

How to save salted mushrooms in your apartment?

Residents of the city are faced with a food problem - how to preserve the salty crispy mushrooms in jars near the apartment? It’s important not to prepare too much, but to save the deliciousness I’ll prepare for the winter. Below please for you:

1. For careful conservation of vikory glass, jars or wooden bottles.

2. Mushrooms soak in rose salt. On them we place bavovna ganchiroka, soaked in alcohol. After which we bend them with sticks, winding them crosswise by the shoulder of the can. The sticks and the top are also soaked in alcohol. And under a nylon cover, put it in the refrigerator for storage.

3. The ideal temperature in the refrigerator is +1 to +4 degrees.

4. Below 0 degrees - saltiness is more frozen and the food and savory value is lost. Above +7 degrees - it will become sour and moldy.

Smut, so that the mushrooms do not freeze in the cold and do not peroxidize in the heat.

5. The area should be ventilated and kept dry.

6. As soon as the jar is opened, press in 2 db instead of the liquid, if there is any suspicion of the product, carefully transfer it to the blender.

7. Another way to preserve salted mushrooms at home is in the freezer. After salting and pouring the brine, the workpieces are put into polyethylene bags (usually in portions) and placed in the freezer. The stench is preserved for a long time and for good, without wasting the remaining venom. After defrosting, the stench is ready for incorporation and does not require additional processing.

Salted mushrooms, cold salted for the winter in jars for ideal minds, can be preserved until the next harvest; in our country, the stinks can only “survive” until the New Year.

Mushroom season is gaining momentum, stay tuned for new posts about mushrooms: where to grow, how to pick, how to prepare herbs and more. DON'T miss it! See you soon!

Tasty and fragrant mushrooms will always be used to decorate any Christmas or everyday table. They are often prepared in the fall in a variety of popular ways. Some people swear by salting mushrooms for the winter, while others prepare caviar and salads from them. Salting is the most effective way to prepare forest fruits. You should be able to save them longer in a visually appropriate way. It is important to only choose a delicious and tasty recipe.

Features of prepared mushrooms

Mushrooms often have a characteristic bitter taste, because, like mushrooms, they absorb a large number of toxins. If you do not follow the rules of preparation, you may end up losing the right ingredients.

1. 1. It is strictly forbidden to collect those mushrooms that grow in such unsafe areas as large enterprises, large factories, factories or highways.
2. 2. Before you start salting, you need to thoroughly sort out the mushrooms, remove any damage or wormy areas. You also need to reduce the amount of wood cream, leaves and sticks. If the area is particularly clogged, it can be rubbed with a soft brush or soaked for a few years in cold water. At the same time as peeling the mushrooms, cut the mushrooms into two or four parts, so that the skin is small and the bottom is cut, or the bottoms are cut from the droplets and the top is peeled off. Miracle caviar comes out of the bottom.
3. 3. All loads need to be felt. This point cannot be skipped, otherwise there will be trouble. To do this, the mushrooms are filled with cold water so that their moisture covers them completely. When the mushrooms sprout, submerge them by placing them in a flat-bottomed plate or lid. Three days is the optimal term for soaking. After this, you can sort them out and proceed to the next steps.
4. 4. Not all the utensils in the kitchen are needed for preparing dishes. Wooden, glass or enameled - three ideal options. In galvanized plates or saucepans, mushrooms may become inert, and clay containers are considered unsuitable for preparing for the winter.
5. 5. During the hour of soaking the mushrooms, it is necessary to change the water several times a day, so that the bitterness from the fruits comes out richly and at a greater volume.

There are two main ways of salting mushrooms: cold and hot. It is important to try both methods to ensure that you get the best results.

Cold salting method

Ingredients for preparing snacks at home:

• ten kilograms of mushrooms;
• half a kilogram of salt.

Step by step, step by step recipe:

1. 1. Mushrooms are washed, cleaned of excess soil, leaves and other debris, then soaked in water for three days. Then they can be placed in a large container or in enamel dishes with the droplets down. Ideally, ten balls will come out.
2. 2. At the hour of laying, pick the mushrooms from the sill. It is important to open it so that all the balls are covered with it, so that about fifty grams for new leather.
3. 3. Place a wooden plate on the mushrooms, and a towel covered with gauze is crushed on the animal. This vantage can be replaced with a jar of water, a stone or a dumbbell. The stench will help the Swedish vision of the country.
4. 4. Under such pressure, you need to trim the mushrooms for two months, after which you can try the appetizer.

Secret. To ensure that the dumplings are fragrant and juicy, at the very bottom of the container in which to marinate, you can place black currant leaves, cherry, cherries, as well as peppercorns, peppercorns, or chasnik.

The peculiarity of this method is that during the period of salting, new balls can be presented to the animal, and even lowered to the bottom first. Before serving, you need to remove the cream from the mushrooms by rinsing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten parasols of crop;
• one hundred grams of salt;
• two clock heads;
• repeat a liter of clean water;
• fifty milliliters of oil.

All the water pours into the fire. After boiling, twenty grams of salt boils at the bottom. When the water boils, add already soaked and cut mushrooms. Depending on the size of the fruit, the boiling time can vary from eight to ten pieces for the average one. Then pour in the oil, stir, and throw the weights onto a bowl to keep the glass cool.

At this time, the stems are cut out of the crop, and the parasols are cut into pieces. Peel the chasnik and cut into pieces. Mix the mushrooms with the sill that has been lost, with a chap and a pair of sprouts, transfer to a large container and cover with rot. After twelve years, the weights need to be mixed and put under pressure again.

At this time, sterilize the jars and boil the lids. Mushrooms can be placed in a clean container, sprinkled with rose brine. Finally, press them down, cover with lids and place in a cool, dark place for salting.

In this way, the loads will be saved for three months, but they can only be opened through a repeater. So that the stench does not take up space in the refrigerator, they should be tidied up in the family’s garage until ready.

Milk mushrooms in jars

Ingredients for the recipe:

• two kilograms of white milk mushrooms;
• repeat liters of water;
• seventy grams of salt;
• fifty milliliters of oil;
• three clock heads;
• nasinya crop.

Soak the mushrooms for three days, after which they are washed and cleaned of excess dirt and soil. It’s time to boil the water and let it all boil. Dip the fruits, cut into several pieces, and boil for seven minutes. Place the mushrooms in a bowl until the glass is clear, then mix in a large container with chasnik, crop, and sill.

Place a wooden plate on top, a plate and a pile on top. Place mushrooms in sterilized jars, sprinkle with rose brine, pour olive oil on the animal, and sprinkle with crumbs. After a second month they can be opened and served, but the stench cannot be preserved for more than three months.

Pickled mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one watchmaker's head;
• one hundred grams of fresh crop;
• twenty peppercorns;
• twenty currant and cherry leaves;
• ten cabbage leaves.

Soak the mushrooms in two dibs, changing the water twice. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten years. After washing the milk, change the water and leave again for five years.

Dry the fruit. Divide the hour of cleansing into three parts. Please, touch the crepe. Spread mushrooms in balls, skins with sizzling crops, sill and chasnik, as well as leaves of berries and cabbage. Place a lid on top and place the container in a cold bowl or barn for pickling for two months.

After an hour, the appetizer can be removed and served to the table with a side dish.

Gruzdi with tsibule

Ingredients for a simple way to pickle mushrooms:

• five kilograms of mushrooms;
• a quarter kilogram of salt;
• five liters of water;
• kilograms of cibul.

For two days before cooking, soak the mushrooms in salted water (fifty grams of salt per five liters). Afterwards, the mixture is poured, and the mushrooms are washed with hot water and dried. Peel the zucchini and cut into cubes or slices. The mushrooms are mixed with the vegetables and vegetables, and the animals are given an important priority at the beginning of ten years.

Before the hour of salting, the mushrooms need to be fermented at least five times. After pouring into sterilized jars, close with lids and save for the next three months.

Hot method of pickling mushrooms

Ingredients for preparing savory mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads for the watchmaker;
• five pieces of whole peppercorns;
• cloves and bay leaves for relish.

In a large bowl, mix water, spices and herbs. Heat the sauce over low heat until the salt dissolves, then add the soaked mushrooms and bring to a boil. Boil for a long time, periodically removing the foam from the top. At this time, cut the chameleon into three parts, mix it with the milk mushrooms that have already been removed from the fire.

Mushrooms with spices and brine, after they have been boiled, put under pressure or put on the stove so that you can see more of the fruit. The jars are sterilized in the oven or in a water bath for a year. After completing the 24-year period for infusing the milk mushrooms, boil the mass with the brine for five eggs at once, then place them in a container, tamp them down well, pour in the boiling brine and add the crusts.

The cans of snacks need to be cooled under a cover, then stored in a cool, dark place. This method will help preserve the mushrooms in a better-for-life appearance than the colder method of pickling the mushrooms.

Salted milk mushrooms in hot rose brine

Products for preparing snacks:

• kilograms of mushrooms;
• fifty grams of salt;
• three cloves to the chasnik;
• bay leaf, fresh horseradish;
• twenty grams of this crop;
• liter of water.

Cook the mushrooms after soaking them well in water. We cut out a few drops from the bottom, which will be added to the recipe. Clean and cut horseradish and chasnik. At this hour we boil water, put salt and crepe in it, then put it in a sieve, cook for half a year, regularly skimming off the foam.

We wash the mushrooms under running water after boiling, mix with the chron and the clock, fill with brine and cover with gauze, press down with a weight for marinating for several days. After the end of the allotted hour, put the mushrooms into sterilized jars, cover them with lids and put them in the refrigerator to store for three to four months.

Gostri beli mushrooms

Ingredients for the recipe:

• five kilograms of white mushrooms;
• fifty grams of salt per liter of skin;
• twenty-five grams of tsukru per liter of skin;
• fifteen grams of alcohol per skin liter;
• watch heads;
• spices for relish.

Salting mushrooms using a hot method means doing without particularly careful and trivial processing. You just need to soak them in water for three minutes so that the smell is ready before it dissipates. Next, hang the mushrooms in a large saucepan, fill with cold water and place on a medium heat. When it starts to boil, add salt and spices and boil for about twenty minutes.

After that, place the mushrooms in sterilized jars with a thin ball, drawing the skin from them with a chapeau, leaves of berries or fruits. Pour in the marinade, cover with lids and place under a warm rug to cool. After a couple of days, the mushrooms will be completely cooled and they can be placed in a cool and dark place for further preservation.

This method of preparation does not take much time. When hot salted, instead of cold, the mushrooms are preserved longer and more reliably for several months.

Mushrooms in licorice-gostro marinade with tomatoes

The sweet-spicy taste of the mushrooms will satisfy your soul with this recipe. Strava can decorate any style.

Products for preparation:

• two kilograms of mushrooms;
• one hundred milliliters of odorless oil;
• kilograms of medium-sized tomatoes;
• kilogram of cibul;
• sixty grams of salt;
• twenty milliliters of total.

Peel and chop the mushrooms and cut them into slices, back and forth. The milk mushrooms are simmered in salty water for a year, gradually picking up the kick. After boiling, rinse them with salt and place them in a large saucepan, simmering the skin. Next, clean the fillet, cut into slices, brush the vegetables until golden brown, and add mushrooms. Scald the tomatoes with dill so that the skin can be easily removed. They are coarsely chopped and oiled so that the stinking docks do not become soft.

Next, you need to mix the zucchini and tomatoes thoroughly with the mushrooms, pour in the milk and set aside for a year. After this, extinguish it on a small fire near the beginning of the day, stirring regularly. Place the mushrooms in sterilized jars, roll them into white crusts, and wrap them in a carpet to cool the appetizer. Once washed, they can be removed from a cold, dark place.

Marinated black milk mushrooms

Often the appetizer, prepared according to this recipe, is called “Black Prince”.

Ingredients for preparation:

• kilograms of mushrooms;
• two liters of water;
• bay leaf;
• ten milliliters of ottu;
• citric acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Boil the mushrooms with one spoon of salt for about twenty quills. To avoid this, you need to clean it regularly. After boiling, transfer the mushrooms to the dumplings and rinse with cold running water. All spices, the main table variety, are used for preparing marinade sauce, and they are simmered in water. Then send a teaspoon of salt to your friend. Cinnamon is pulled from the middle, and the weights are placed near the roses on the ground.

At the very bottom of the sterilized jars, place pickled mushrooms, soak the skin with a spoon, sprinkle a little bit of citric acid onto the animal, pour in the marinade, then cover with crusts. The containers need to be collected to be stored in a dark and cool place until winter.

Rules for saving cargo in banks

Often, twenty days after blocking the salt container, you can see that flowering mushrooms are starting to hatch in the jars, the containers may swell, and the lids may rot.

To avoid all the processes involved in preparing the mushrooms, you need to be careful with the product itself, carefully handle the ingredients and follow the cooking recipe strictly. Banks and caps are also to blame in an ideal situation. For the right minds, mushrooms can remain in them for three months to two months. And opened jars cannot be saved today after they have been discarded.

“A load of pickles is better than all mushrooms!” - Indicated in one of the children's vertices. One of its peculiarities is that it does not keep a fresh look. These mushrooms have long been known that they thrived in salted water. Today, grease them, boil, marinate. Most traditionally, mushrooms can be eaten with salts. Let's figure out how we can preserve the salted loads after salting.

About the methods of preparation

Salt the mushrooms, and, at the same time, all their brothers, hot and cold. In budinki, this salt is stored in the refrigerator. Just pickle them and freeze them. Let's take a closer look at these methods.

Hot salting method

The rules for preparing salted mushrooms for the winter by way of boiling are transferred.

• Clean the container, place it in a separate container, fill it with cold water, and let it sit for about an hour (you may need more).
• The next day, mushrooms, soak the skin, rinse with tap water, and use a vikory sponge. Clean loads can be cooked. We can see them for a small boil for 20 hvilins. The water from the mushrooms is filtered, cooled and sent to the refrigerator. So you can take good care of it.

• Add 2 tbsp to the bottom of the container where the weights will be salted. l. salt, then sift the seed crops, and place the teeth of the cleaned chasnik on them. We begin to place the cooled load with the droplets down. They put the ball on and let's hear it.
• Once everything is placed, put a plate for the salty beast, and a jar of water in it. The countryside, which under your vantage will be seen again in about an hour from the Georgians, may give rise to the beast.
• Let the saltine stand for 2-3 days. After this, the products need to be distributed into prepared jars and saved.

You can get used to them in just a week, but they will become completely salty in just a few months.

Kholodne salting

A cold method for salting mushrooms. Such mushrooms can only be grown after 60 days.

Keep the loads at home, disposing of their quantity and containers necessary for that purpose. If these barrels have large capacities, then you will need ice. The salted milk can be placed in a glass jar, covered with a leaf of cabbage, and then covered with a polyethylene lid. It’s best to store them in the refrigerator instead. You need to quilt the mixture so that the mushrooms are completely covered with brine. In a word, when you are planning to salt milk mushrooms for the winter, the first thing to do is to choose a place to save.

Marinated

You can marinate the milk mushrooms this way. It’s easier to preserve mushrooms this way. So, how to trim hardened jars can be kept at room temperature. Otherwise, the term for preserving pickled mushrooms will be for many months. And the stench will stand in the refrigerator until the end.

Keep fresh

How to save weights for a fresh look? Unfortunately, like all mushrooms, the stench does not last long.

In a cold, dark place with maximum stench, you can lie there for a day. It's a refrigerator, it's a basement. It’s impossible to save more! The stench is reeking of toxic toxins. That’s why it’s so important to process them and cook them immediately after they’ve been collected. Or I would like it in 10-15 years.

Freeze

These mushrooms don’t like drying, so you won’t be able to prepare them because you can’t find them. It’s better to salt them, but another popular method of protecting mushrooms is freezing.

You can freeze cheese, grease or boil mushrooms. Each type of skin care has its own specificity:

• Boil the mushrooms for 10-15 minutes, bringing them to readiness. After defrosting the mushrooms, you need to boil another 10-15 hvilins, which will help remove the excess hygrote. Then they need to be washed and cleaned.
• Then fry for 20 minutes until the rice is completely steamed. Then it is no longer possible to package it in the container and freeze it.
• Also freeze the mushrooms, first peeling them and cutting them into small pieces. After defrosting, it can be used in its original form: lubricated, stewed or boiled.

Please respect the rules

How to correctly and clearly save weights after salting is revealed for the following reasons:

• to ensure sterility - to preserve the salt, you can use different containers (barrels, bowls, buckets and saucepans), you can store them in jars. Wash the containers that will be vikoristan, sprinkle them with dill, dry them, and sterilize the jars for refilling;
• choose the right place for saving: near the apartment - a refrigerator or a balcony, and in this case put the jars in the boxes, having previously insulated them (in any case, you cannot allow the mushrooms to freeze). If there are a lot of mushrooms and there are barrels or other large containers, then send the loads to the basement or bowl;

• to adjust the temperature - where the process of preserving salted mushrooms is carried out, the thermometer should show 0 to + 6 ° C. At temperatures lower than that of the mind, conservation is destroyed;
• do not allow the rossol to stagnate - you need to shake the jar and transfer the mushrooms as soon as possible;
• It’s time to get rid of mold - for which use a slotted spoon. Before speech, so that the color does not appear, add a small amount of olive oil.

If it matters how much salt mushrooms are saved, then the term for saving these mushrooms should not be overestimated. And in the refrigerator - even less. Therefore, salted loads need to survive for 1-3 months.

Milk mushrooms were once one of the important herbs at old festivities and played an important role in winter preparations. And now, sir, it’s time to pickle milk mushrooms for the winter. In order to avoid the risk of infection with various infections, including botulism, you need to know exactly how to preserve salty foods. Also follow the term saving. And then you can happily treat yourself to your favorite snack.

Vegetables and mushrooms

Salting is one of the most effective and simple ways to properly maintain the term for preserving mushrooms.

It is not possible to save fresh mushrooms for a long time; this is how our ancestors saved mushrooms for a long time. Although some of the pickles were stagnant and dry. This method of preparing mushrooms is still relevant.

You can salt mushrooms either cold or hot. Each of them draws its own advantages, but today there is no mention of it. From which material we know how and how much salted mushrooms can be preserved.

It is optimal to preserve salted mushrooms at a temperature of 5-6°C.

Regardless of the type of mushrooms, salt them in barrels, bowls, enamel buckets and saucepans, as well as vikory jars for salting the glass.

In order to preserve salted mushrooms in the household, at the most important time, it is necessary to pay attention to the cleanliness of the dishes to be stored. Pots, barrels and bowls should be thoroughly washed, scalded with dill and dried, and glass jars should be sterilized. If the capacity for conservation has been consumed by bacteria and super fungus, then the salted mushrooms are quickly pressed together to finish saving all minds.

Now let’s figure out what temperature to preserve salted mushrooms at.

Regardless of how the mushrooms were salted, keep them in a cool, dry place with a warm air temperature of no more than 5-6 degrees. Therefore, in a salted apartment, you can save mushrooms in the refrigerator. Since salted mushrooms are in a compact container, they can be placed in a compartment designed for preserving fresh vegetables.

And the salted mushrooms burned, especially in great celebrations, it is better to save them in the foliage and basements.

Some gentlemen manage to store salted mushrooms all winter on the balcony (the loggia must be heavily covered). To ensure that the mushrooms do not freeze, prepare special insulated boxes. As insulation material, you can use old carpets, batting, wood shavings, thyrsus, etc.

If you didn't save salted mushrooms, be sure to monitor the temperature conditions first. Too high a temperature will cause the mushrooms to sour. And at temperatures below 3 degrees, the mushrooms become limp and tender, and waste most of their savory powers.

During the process, remove the mushrooms approximately once a week to ensure the rosy mixture is mixed. The remaining one is responsible for completely covering the mushrooms that eat their dog. If some of the rosesol is steaming, simply add cooled boiled water.

If mold appears on the surface of the mushrooms, remove the traces with a slotted spoon. If the mold begins to reappear or it is too abundant, it is necessary to thoroughly soak the rosemary and wash the mushrooms with chilled boiled water. After this, put it back into the container for preservation and fill it with fresh cooled brine.

How much can you save salted mushrooms?

To preserve mushrooms throughout the winter, it is best to store them in an enamel or glass container. There are mushrooms on top and first filled with rose brine. At an optimal temperature of 3 to 5 degrees salted mushrooms should be stored for no longer than 6 months.

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Pickling mushrooms is a great way to preserve crops.

Homemade preparations are not only tasty, but also handmade from the vikoristan. You can prepare a variety of different herbs from salted mushrooms. Let's talk about how to properly preserve salted mushrooms.

Dzherelo: depositphotos.com

First, it is important to think carefully about preserving salted mushrooms - sterility of dishes. Since they are able to kill bacteria, salted mushrooms are used to sap other people's minds. I order that the ceramic containers be sterilized, and the pots, buckets and barrels thoroughly washed, scalded with dill and dried.

The next significant moment is temperature. Regardless of the pickling method, keep the mushrooms in a dark, cool, dry place.

The recommended temperature is around +6 °C. All symptoms are caused to sour the mushrooms, and at low temperatures the smells become fragile and lose their savory aroma. Preserve salted mushrooms at home best in the refrigerator.

Large reserves are kept in the wood or in a dry basement (can be used for these purposes and for covering the balcony). To prevent the mushrooms from freezing, they should be insulated using old carpets, thyrsi, etc.

These mushrooms can be infused into hedgehogs, but they are 100% resistant. Zipped, moldy or improperly prepared preserved mushrooms can lead to death!

Another point that comes into play when preserving salted mushrooms is roses.

If the product is stored in brine, turn the stock over once a week to ensure that the brine is dry and all the mushrooms are thoroughly drained.

The capacity for preserving salted mushrooms is also of great importance. Next vikoristuvat glass, wooden and enamel containers; Avoid clay, galvanized steel, aluminum or plastic utensils. You cannot cover mushrooms with polyethylene, cellophane or parchment paper - this is an ideal medium for the growth of mold and yeast fungi.

Dzherelo: depositphotos.com

Preserving salted mushrooms. Hermetically sealed method

Incorrect technology when preserving mushrooms by sterilization method can cause serious harm to health (cause botulism, severe and other intestinal infections). The most important rule is that you need to thoroughly achieve the goal of sterilization.

If you are not satisfied with your abilities, it’s best not to let the mushrooms wander. Sterilization must be carried out at temperatures of +120…+125 °C; Such washings can be protected even in an autoclave. When canning at home, to avoid spoilage, use other methods:

• Carefully wash the mushrooms and boil them 2-3 times for 24-36 years. Boil the tender legs twice as long;
• utensils to be stored must be carefully sterilized beforehand;
• Before opening the canned mushrooms, boil the jars for at least 30 minutes until the toxins boil;
• vikoristovuyut ottovy marinade. Homemade pickled mushrooms are safe, salted and pickled.

Dzherelo: depositphotos.com

An important moment is coming: how long can you save salted mushrooms and in what kind of minds? All canned food should be stored in a dark, dry, cool place. Sterilized mushrooms are stored at normal temperatures from 0 to +15 °W and moisture content is greater than 75%.

Homemade baked goods are kept in the refrigerator. The term for home preservation is acquired at 6-8 months. Factory-made salted mushrooms are stored longer (the terms of reference vary among growers).

All mushrooms sterilized in brine must be incubated immediately after peeling. Only preparations with strong spicy ottovo wine can be stored in the refrigerator for a few days.

Preserving salted mushrooms without hardening

The shelf life of homemade preparations is 6-12 months (depending on the method of saving).

Rich, Mr. Turbuya nutrition: how long can you save salted mushrooms in the refrigerator? According to the recommended temperature conditions, the term should be stored both in a bowl and in the refrigerator, however – no more than 1 cup. Unsterilized pickled mushrooms can be stored for more than 8 months.

Keep the pickled mushrooms in the refrigerator and keep some of them in the marinade; you can save the mushrooms for more than 1 month. In accordance with sanitary standards, salted and boiled mushrooms, packaged in barrels, must be stored at a temperature of 0...+2 °C for at least 6 months. At home, it is best to preserve salted mushrooms in a glass or enamel bowl in the refrigerator or on a glassed-in balcony.

During the storage period, regularly check your supplies: the mushrooms are always in the brine, otherwise they begin to mold. It is recommended to shake the containers with mushrooms once a week to ensure that the brine is dry (if the preparations are poured with olive oil on top of the brine, they should not be peeled). Once part of the rose brine has been evaporated, add chilled boiled water with salt (50 g of salt per 1 liter of water).

Dzherelo: depositphotos.com

Before salting and preserving mushrooms, it is necessary to carefully approach them. If you have no reason to save space with valuable minds, it would be better not to use a lot of preparations (or to discard a factory product).

Another way to preserve salted mushrooms is to pour melted lard, olive oil or top oil over the brine. This prevents the appearance of bacteria and mold.

It would be better to tie the animal with cloth or gauze. If mushrooms are stored in jars, they can be closed with glass or metal lids until they curl, but not tightly. Before saving the food, the gentlemen pour the mushrooms with olive oil and fill them with olive oil.

To preserve this, it is best to coat and stew the mushrooms first. Any preparations made from vicious oils must be preserved in the dark. On light fats will split, and the product will have a rich taste.

There is another method for carefully preserving salted mushrooms.

After salting, compact the mushrooms tightly (without empty containers) against the jar. The product may reach the top of the capacity. On top of the mushrooms place the butternut ganchi, soaked in the turtledove (these flowers will appear).

Afterwards, press the mushrooms with chopsticks soaked in the mustard, placing them criss-cross over the shoulder of the jar (the sticks serve as a weight). Juice may appear above the mushrooms, covering them by 1-2 cm. If there is less juice, you can add boiled salted water at room temperature (50 g of salt per 1 liter of water).

The top of the jars is covered with a thick plastic lid, also used for turtledove. It is necessary to preserve salted mushrooms in a dark and cool place. With this appearance, the affinity of salted mushrooms becomes 1-1.5 times.

The gentlemen, having noticed a small amount of color in the burnt container, carefully clean it up, wipe the surface with a cloth soaked in otto, and add rosemary. This method does not guarantee the acidity of the final product: microscopic mold particles can penetrate deeper.

Once the mushrooms have bloomed, it is easier to digest them by salting them hot or marinating them.

Dzherelo: depositphotos.com

By following all the rules of conservation, you will be able to make homemade preparations without harming your health. Share your stories and secrets on how to preserve salted mushrooms in the comments.

YouTube video on statistics:

Salting is an expansion and an effective way to preserve mushrooms for a long time. With the depletion of singing minds, the taste, aroma and value of the product become immutable. Let's figure out how to reach him.

Saved in glass containers

Glass jars are useful for everyone, so they are often used for salted products. In order for the salted mushrooms to be miraculously preserved in the container in the glass, it is necessary to protect the low important minds:

• Provide clean dishes and sterilize them thoroughly.

Be sure to thoroughly dry the jars before adding mushrooms.

If the containers are small, they can be stored in the refrigerator. For example, in vegetables for vegetables. In this way, the mushrooms will be preserved for up to 6 months.

A significant batch of salted mushrooms is saved from the plant, cellar or otherwise. In which case, where preparations are made, it is necessary to bear the following consequences:

• Keep it dry and well ventilated.

• The indoor air temperature is expected to be between +4 +6 °C. Below 0 ° C, the mushrooms freeze, become soft or crumble, and lose their deliciousness; at temperatures above 6 ° C, the fermentation process begins, which leads to the souring of the product, its fermentation.

There is one more place near the apartment where you can vikorista to preserve salted mushrooms. This is a balcony or loggia. In this case, special boxes are prepared for jars: they are insulated with available materials, for example, old carpet, batting, thyrso.

Salted mushrooms are not sealed in glass containers, as they will be covered with brine. Therefore, it is necessary to periodically check the workpieces, as well as ensure the flow of the brine by carefully grinding the containers. A little of the radish that has been steamed into the jar, then fill it up, add new preparations, or simply chilled boiled water.

Until the very beginning of these simple rules, the protection of the necessary minds will allow you to indulge in savory mushrooms for the first time, until the next birth.

Important: after opening the jar, mushrooms can be eaten for up to 2 days.

How to preserve salted mushrooms in the freezer

For those who do not eat dry yogurt, there is a great way to preserve mushrooms after pickling. Talk about saving in the freezer.

Do it like this:

1. After the salting stage is completed, remove the mushrooms from the roses.
2. Dry the salted mushrooms.
3. Package the product in polyethylene bags. Small packages are used so that one piece can be packed at a time.
4. Salted mushrooms prepared in this way are placed in the freezer. Here the stench is allowed to last for a long time without losing its clear characteristics.

Salted mushrooms from the freezer are immediately ready for cultivation without additional processing.

An alternative option for saving without rosesol

Acting gentlemen respect the best way to preserve salted mushrooms without rose brine. It was noted that fat and oily porridge do not deprive the color of its desired chance. Mushrooms prepared using this option will never become moldy.

The essence of the method is offensive:

1. Salt mushrooms in a unique, unique way.
2. The first step is to soak the pickled mushrooms (in roses) in the refrigerator for at least 1 week.
3. After 7 days, the whole countryside becomes angry, and instead of it, oil is poured into the container.
4. To get the hang of it, you just need to add some salt and enjoy the sweet taste of the mushrooms.

To preserve food, choose a dry, cool and generally dark place. When the light is poured in, the process of fat breakdown begins, and this negatively affects the taste, and bitter notes appear.

🍃 Regardless of how the mushrooms were salted, keep them in a cool, dry place with a temperature of no more than 5-6 degrees. Therefore, in a salted apartment, you can save mushrooms in the refrigerator. Since salted mushrooms are in a compact container, they can be placed in a compartment designed for preserving fresh vegetables.

🍃 And the salted mushrooms started burning, especially in great honors, it’s better to save them from the fox or basement. Some gentlemen manage to store salted mushrooms all winter on the balcony (the loggia must be heavily covered). To ensure that the mushrooms do not freeze, prepare special insulated boxes. As insulation material, you can use old carpets, batting, wood shavings, thyrsus, etc.

🍃 If you didn’t save salted mushrooms, always watch the temperature regime. Too high a temperature will cause the mushrooms to sour. And at temperatures below 3 degrees, the mushrooms become limp and tender, and waste most of their savory powers.

🍃 During the process, remove the mushrooms approximately 1 time per week or transfer the mushrooms to ensure the rossol is mixed. The remaining one is responsible for completely covering the mushrooms that eat their dog. If some of the rosesol is steaming, simply add cooled boiled water.

🍃 If mold has appeared on the surface of the mushrooms, remove it with a noise. If the mold begins to reappear or it is too abundant, it is necessary to thoroughly soak the rosemary and wash the mushrooms with chilled boiled water. After this, put them back in the container to save and fill them with fresh ones. cool with rose brine .

😉 Yak zrobiti rossil for mushrooms?

Place water on the stove and add salt to it, for 1 liter of water - 10 g of salt, add spices for relish (black or peppercorns, bay leaf, cloves, chasnik, pine dill, horseradish), boil, remove from stove and cool it down.

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📌 If there are too many salted mushrooms in the jar, you will understand that they will not be available in the next few days. axis of sprat of brown trees:

📌 The best way to kill mushrooms is to fill them before saving them or melting them with lard (as an option, melt them with top butter). This prevents external access to fungi, spores, bacteria and mold, and creates a dead-aerobic liquid in the middle of the container (so that the jelly penetrates through the oil or the fat in some parts is insufficient to ensure the development of harmful bacteria and mold). In this case, it is better to tie the jars and other utensils with gauze or cloth.

📌 Another great way to preserve salted mushrooms without sterilization. The mushrooms may reach the top of the jar. A bavovnyana ganchirochka is placed on top of them, soaked at the turtledove(the burner itself causes mold to appear). After this, the mushrooms are pressed against each other with sticks placed crosswise on the side of the jar. These sticks are also wetted with a burner first. Juice may appear over the mushrooms, covering them by 1-2 cm. If there is not enough juice, you can add room temperature water to the salt (1 tbsp per 1 liter of water). The top of the jar is closed with a thick plastic lid with a side, also soaked in the mustard. This type of salted mushrooms can be preserved in a cold place until the onset of harvest or beyond. Before serving, you can rinse them with water to completely remove the taste of alcohol in the mushrooms, otherwise it won’t be the same.

🚩 (The sticks can be taken from any supermarket in screens, where they lie frosty, sunburnt in parchment paper, lie near any place)🚩

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