Far from knowing how to store milk after salting every mistress. Therefore often difficult to cook conservation is irrevocably damaged and discarded. it leaves a mark, for the next season already harvest mushrooms at all I do not want. But it’s worth knowing how to store salty milk after salting, at least in order to test the proposed methods in upcoming season.
They are all quite simple and do not require any special conditions. Read the tips and put them into practice. Pay attention to this fact. Before storing Mushrooms after salting in a cold way, you need to steam with boiling water all containers used, especially for oak and aspen barrels.
How to store milk after cold salting
Store salted mushrooms in a cool, well-ventilated indoors. It is best to keep the temperature there at 5–6 ° C. It should not fall below 0 ° C, otherwise mushrooms frozen, will crumble, lose their taste, and when at temperatures above 6 ° C they sour and deteriorate. When storing salted mushrooms should be regularly checked whether they are covered with brine.
Before storing milk after cold salting, you need learn one rule: mushrooms should always be in brine, to be immersed in it, not to float. If the brine evaporates, it becomes less than necessary, then cool into the dishes with mushrooms boiled water. In case of mold, the circle and fabric are washed in hot, slightly salted water. Mold from the walls of the dishes remove with a clean cloth dampened with hot water.
Salted mushrooms are most often eaten as snacks.
They also make a filling for pies, cold dishes, cook mushroom pickers, soups.
All these varied dishes are very nutritious and tasty. If salted mushrooms rinse in several waters or boil in clean water or in milk until salinity disappears, they are to taste become like fresh. After such a preliminary their preparations are fried, used for soups, solyanka, etc. Salted breasts are stored in glass jars enameled buckets, wooden tubs or stainless steel tanks.
In enameled buckets, enamel strength should be checked: old buckets with spoiled enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid), and forms poisonous compounds. Wood utensils should be new or always used only for storing mushrooms.
Pickles or pickles are not suitable, so how mushrooms, when stored in them, acquire an unusual taste. In barrels of rainwater, mushrooms quickly deteriorate. Banks and mushroom storage bottles must be sealed. Mushrooms remaining in open banks will quickly deteriorate. Before the dishes should be washed thoroughly as follows: do not keep less than 8-10 hours in warm water, then wash in alkaline water using soda (based on 1 liter of water 1 tablespoon soda), pour over boiling water or boil in clean water (no additives) 5-10 minutes, then drain water; Do not wipe with a towel. Cookware from under the mushrooms immediately washed and stored under a lid or in upside down in a clean, dry room with good access air.
Wooden dishes should be equipped with two covers: a small wooden circle freely entering the container, onto which a stone is oppressed, and a larger circle, entirely covering dishes. Both covers are cleaned with sand and soda water, doused with boiling water and allowed to dry. On mushrooms, under a circle with oppressed, put a clean, dense boiled napkin, whole covering mushrooms. Purely washed as oppression cobblestone. 
Metal oppression impairs the taste and color of the mushrooms.
Glass jars and bottles tightly closed with cellophane, parchment, rubber or plastic tires, corks and metal covers. Cellophane and parchment are rinsed in boiling water. Tires and corks made of plastic are soaked for 10-18 minutes in soda solution, then rinse in boiled water. Rubber lids and corks are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then let it drain on a clean napkin. Metal covers are washed with soda water, left in this water on 5-10 minutes, and then rinsed several times, changing the water boiled water and spread on a clean napkin. Mushrooms need Store in a clean, cool, dark place. Most favorable room temperature from +1 to +4 ºС. Mushrooms can save for a long time if destroyed microorganisms or delay their development.
How to store salty black mushrooms after salting
Before storing salted black muffins after salting, you need to make sure that the mushrooms are completely ready and stopped fermentation process. Black salads after salting are stored exactly the same like the rest of the breasts. Although the black lump does not apply to little-known edible mushrooms, but salted with garlic and spices he is in no way inferior, for example, to the yellow breast. In the pickle mushroom acquires a beautiful dark cherry color. Characteristic feature black mushrooms is that in the pickle they are very resistant, can stored for years without losing strength and taste.
