How to store porcini mushrooms after harvest and on winter

Absolutely know how to store ceps after harvest everything. For example, it is known that boletus can be kept fresh in refrigerator conditions for 10 to 12 hours. But about how store porcini mushrooms for the winter, except for traditionally pickling or salt, few people know. Therefore, we decided to fill this gap. On the This page contains methods for storing ceps in different forms. Recipes for storage of porcini mushrooms in the freezer and in the conditions apartments at room temperature. Choose a suitable method pretty easy. It is necessary to think over such a moment in advance: in what form stored boletus mushrooms will be used in winter. So, white storage frozen mushrooms have the right to exist as a way preparing the product for frying, baking, stewing or cooking soup. But the storage of ceps at home in the freezer for subsequent conservation is generally not advisable. Easier to salt or pickle mushrooms in the fall.

Fresh porcini mushrooms

If it is not possible to process the mushrooms on the same day (although this is not recommended!), they are stored one night (no more!) in peeled, but not chopped. For keeping porcini mushrooms fresh they are left in a basket or placed in a flat dish and, without closing, stored in a cool room with great access air, for example, in the basement, shed, corridor. Of course, the best the place is a refrigerator, its lower part with a temperature of + 2- + 4 ºС.

Mushrooms to be cooked can be poured with cold water. Cookware for soaking should be wide and low. Before further by processing the mushrooms should be sorted again and removed not noticed formerly individual wormholes, spots and other injuries that during storage so increased that most of the fungus becomes unsuitable for consumption.

Salted, pickled or pickled mushrooms stored in glass cans, enameled buckets, wooden tubs or cisterns of of stainless steel. In enameled buckets should be checked enamel strength: old buckets with spoiled enamel are not suitable for mushroom storage. Absolutely unsuitable tinned and galvanized buckets: their top layer dissolves under the influence of acids (mushroom liquid), and forms toxic 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 caps are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then drain on a clean cloth water.

The metal covers are washed with soda water, left in this water for 5-10 minutes, and then several times, changing the water, rinse with boiled water and spread on a clean cloth. Storage. Mushrooms should be stored in a clean, cool dark. indoors. The most favorable room temperature is from +1 to +4 ºС. Dried mushrooms and mushroom powder should be stored in a very dry indoors, at the same temperature or slightly higher. Mushrooms can save for a long time if destroyed microorganisms or delay their development. There is a number of of opportunities. Cold. At a temperature below +6 ºС development microorganisms delayed. Harvested mushrooms for good store in the cellar or in the refrigerator on the bottom shelf, where constant temperature is maintained.

How to store dry porcini mushrooms

You need to know how to properly store dried porcini mushrooms in conditions of a city apartment so that insects do not start up in the product and mold. If the water content in the mushrooms drops below 14%, the metabolism in microorganisms will cease, resulting in mushrooms can be saved. This is the basis for drying mushrooms and preparation of mushroom powder, as these products contain 13% moisture. Salt. Salting – cheap known since ancient times and a widespread method of harvesting mushrooms. Salt has a strong hygroscopic effect, so when added salt, the amount of water in the fungal cells decreases, although it seems that salted mushrooms have a lot of water.

How to store fried porcini mushrooms

There are several ways to store fried ceps and one of them is freezing. At temperatures below -18 ° C in most cases, the development of microorganisms is almost complete ceases. Mushrooms can be frozen in several ways. Raw mushrooms are cleaned, cut, laid out in portions, put in jars or sachets and quickly freeze. Boiled in salted water, drain and freeze in portions. Freeze well and fried mushrooms. You can use such mushrooms for cooking any dishes. However, mushrooms after thawing can become poisonous. To avoid this, frozen mushrooms, especially when raw, must be thrown in salted boiling water. A boiled hot pan or boiling water. The taste of mushrooms changes.

How can porcini mushrooms be stored

You need to know how to store ceps in acidic conditions Wednesday. Many microorganisms, especially putrefactive bacteria, do not develop in an acidic environment. This circumstance is used when pickling (acetic acid is added) and when pickling mushrooms (lactic acid bacteria produce lactic acid). For to obtain the desired preservative effect, the strength of the acid should from about 0.6 to 1.5%. When using more a weak solution of vinegar cans must be sealed. Heat treatment. With the hot method of processing microorganisms destroyed, and the fungi are free from germs. To out new microorganisms did not penetrate the air, fungi are stored in hermetically sealed dishes. Banks need to sterilize 60–90 minutes at 101 ° C. Spoilage of mushrooms can cause microorganisms surviving after a one-time heat treatment. For their complete destruction in a day or two cans of mushrooms again boil for 30 minutes. During storage, cans need often control. If the cover comes off, bubbles or mold appear if the smell has changed, then canned food can not be eaten.

Storage of fresh porcini mushrooms after harvest

Harvested mushrooms quickly deteriorate due to the fact that thanks to plenty of water they are a suitable medium for development of various microorganisms. Even when storing fresh whites fungi continues to grow their fruiting bodies (lengthening of the legs, opening hats), discoloration of the integument may occur, darkening of the pulp, and with an increase in storage temperature, these processes are significantly accelerated. Fresh Shelf Life mushrooms – 6-8 hours. For storage, fresh mushrooms are carefully laid out a thin layer on trays, tables, clean bedding and shaded from sun places. You can not fold them in a thick layer (5-8 cm), since they quickly warm up and deteriorate, can wrinkle. Temporary storage, not more than 4 hours, possibly in containers with a slightly cold salted water. During storage and transportation it is impossible cover fresh mushrooms with plastic wrap or other airtight materials.

Storage of porcini mushrooms in the freezer

One way to store porcini mushrooms in a freezer in home conditions is freezing. Do it like that. For freezing is chosen by young, tender mushrooms. Clean up tight tassel on the outside and between the plates. Hard and dark places of legs cut, mushrooms cut in half along. Put 200 g of mushrooms and fried for 2 minutes in 1 teaspoon of oil in a pan with medium heat, turning to evaporate the juice. Mushrooms boil fast cool and freeze in bags. Store up to 12 months at temperature –18 ° C. Porcini mushrooms are best raw cut into circles and freeze, then pack and keep in up to 4 months in freezer. Cook frozen mushrooms in the same way as fresh, for example, quickly fry in preheated to brown color butter and add spices.

How to store dried porcini mushrooms in the apartment

It should be remembered that dried mushrooms easily absorb strangers. odors, so it is not recommended to store them next to spices or strong smelling products. Before storing dried whites mushrooms in the apartment, lay them in bags of dense polyethylene, and also in cellophane-lined metal, wood or cardboard boxes. Before storing dried whites properly mushrooms, it is important to carefully protect them from insects pests.

If during storage of dried mushrooms in the container pests, it is recommended to immediately disinfect product.

To do this, sprinkle mushrooms on a baking sheet, put in preheat to 60-70 ° C and leave the oven for 25-30 minutes. If you do not break a single rule during drying, the mushrooms will elastic and light.

Shelf life of dried porcini mushrooms

The shelf life of dried porcini mushrooms is about 2 years, if they are placed in bags of cotton fabric, glass or tin cans with tight-fitting lids. Of dried mushrooms easy to prepare a more versatile product – powder that can be used as an additive, giving various dishes a spicy taste and pleasant aroma. For its preparation must be more thoroughly dried mushrooms – until the consistency when they can be easily crumbled. Then grind the mushrooms to a powdery state in a coffee grinder or food processor. Store Dried Mushroom Powder recommended in glass, tight-fitting jars or small bottles in a cool, dry place. Shelf life – about 3 years.