Note to the housewife: how to properly and for how long you can store pickled mushrooms

Mushrooms are a universal product, but poorly stored fresh.

You can extend its shelf life in various ways, including salting and pickling.

It is important to comply with all storage conditions and harvesting technology. We will tell you further how to store pickled mushrooms correctly and for how long.

Shelf life

Not only their shelf life, but also how healthy they will be depends on how correctly mushrooms are prepared for future use. After the expiration date, pickled mushrooms should absolutely not be used for food.

Homemade

There are recipes for home canning using vinegar and citric acid. The latter option is less popular and less commonly used.

Also Spices, salt and sugar must be added to the marinade. Sterilization or hot sealing prevents the development of pathological microorganisms.

Mushrooms are preserved for future use in glass jars. It is important that the lids are of high quality and do not oxidize. In this case, you can be sure that the products will be safe for health.

The duration of storage depends on the conditions in which the jars of pickled stocks are stored. If the temperature is from +18 to +20? C, then the workpiece must be used six months in advance. At temperatures from +16 to +18? C – the shelf life is one year, at +9-15? C – 1.5 years.

Purchased

If the product is purchased in a store in sealed form, The expiration date and storage conditions must be indicated on the packaging. This is important information that you should definitely study. On average, the shelf life of pickled preparations is 2 years.

For industrial preservation, glass or metal jars can be used. Only metal that has a special protective coating can be considered safe. Otherwise, the contents of the jar will react with the packaging. Purchasing mushrooms in glass jars is preferable, as it allows you to see the contents - the size of the pieces, the quality of filling, etc.

Conditions

Cool places protected from sunlight are suitable for storing pickled mushrooms. It is not permissible to store the workpieces in a warm place. For this reason, indoor conditions are not suitable.

Best option:

• cellar,
• basement,
• cool pantries and refrigerator.

When choosing a basement as a storage location, it is advisable to ensure that it is as dry as possible. This is due to the fact that at high humidity, the lids on the jars begin to corrode, which can lead to spoilage of the product.

If rust has just begun to appear, it is recommended to use such cans first. Jars placed in a cool place must be checked from time to time.

Capacities

Marinating allows you to preserve the product for a long time provided that the processing technology has been followed and suitable conditions have been created.

According to the rules, pickled mushrooms must be sterilized and sealed with a metal lid.

This prevents the development of pathogens and prevents oxidation. Glass jars work very well for this purpose. For ease of processing, storage and subsequent use, jars of relatively small volume, up to a liter, are very convenient.

Which is correct?

Storing supplies in a city apartment can be a challenge. If you take into account all the requirements, then you should not keep the preparations in the kitchen for future use. Places with high air temperatures or access to light are also not suitable.

In the refrigerator or without

A shelf in the refrigerator is a suitable option for storing pickled mushroom stocks for a long time. Banks can remain in it for up to two years. The only disadvantage of this method is the space it takes up in the refrigerator, which is already not a lot.

In an open jar

For future use, pickled mushrooms are prepared by rolling them with a metal lid. When the can is opened, the seal is broken. The shelf life of the product is sharply reduced.

Once the container is opened, mushrooms can only be stored in the refrigerator for two days. In room conditions - only a couple of hours.

Possibility of freezing

Marinated mushrooms are rarely frozen, but it is possible. This situation may arise when the jar is already open, but will not be used in the near future. It is important that the mushrooms are of high quality, without signs of spoilage. Expired products should not be frozen.

Exposure to low temperatures will slightly change the consistency of the mushrooms, but will allow them to be preserved for up to six months.

Procedure:

1. Remove mushrooms from marinade.
2. Dry them with a napkin.
3. Transfer to containers or Ziploc bags.
4. Sign the date.
5. Place in the freezer.

Mushrooms in a rolled up glass jar cannot be placed in the freezer; they must be taken out and packaged without liquid in bags or containers.

Signs of spoilage of a canned product

Expired goods, as well as those prepared or stored improperly, may be lost. To prevent food poisoning, you should pay attention to the type of products during storage.

Signs of damage:

• bloated lid;
• cloudy marinade;
• mold;
• the appearance of uncharacteristic spots on mushrooms;
• slime;
• unpleasant smell of mustiness and rotting.

Features for salty

Pickling mushrooms does not require hermetically sealed sealing. The optimal conditions for such preparations for future use are temperatures from 0 to +7? C. Good ventilation must also be ensured.

The mushrooms themselves must be completely in the brine. If kept in a cool place, pickles are stored on average for six months.

Requirements for the place where salting is stored include:

• low level of humidity;
• absence of sharp temperature fluctuations;
• eliminating the possibility of freezing.

Ceramic, glass and enamel containers, as well as plastic food containers can be used for storage. The main requirement is that the selected dishes should not react with the contents and oxidize.

If there is a shortage of brine during storage, it is permissible to add boiled water at room temperature.

Conclusion

Pickled mushrooms are a practical type of preparation that will diversify your diet and serve as a savory snack. But it must be remembered that conservation must be carried out in accordance with all the rules, and storage should only be in suitable conditions.