MUSHROOMS IN BRINE
After boiling the mushrooms in salt water, they are added a little citric acid, after which it is all filled with hot water with adding 10 grams of salt for every liter of water.
It is important to remember that a low concentration of salt and acid in such solution often does not become an obstacle to activity various organisms. Based on this, the sterilization of mushrooms should pass at a temperature of at least 900 ° C, or with moderate boiling for 100 minutes. Fill cans necessary at a level of about 1.5 cm below the level of the neck. By upon completion of sterilization, the cans are immediately closed which, after checking the quality of the cork, are cooled in cold indoors.
After two days, one or two more sterilization is required. mushrooms lasting 1-1.5 hours. This will destroy the bacteria, that survived after the first sterilization.
With this method of preservation in mushrooms there is a small amount of salt, so they are used as fresh.
As a result of the fact that canned mushrooms after opening have property to deteriorate quickly, you need to quickly eat them.
But long-term storage in open banks is permissible for mushrooms that have been cooked using strong spicy acetic solution or benzoic acid.
