How long can mushrooms be stored: pickled, dried, frozen, salted, boiled, fresh?

Mushrooms are sold in any store. For some people, collecting them in the forest becomes a favorite hobby. But, let’s be honest, not every housewife can say with confidence how long mushrooms can be stored. At the same time, even avid mushroom pickers do not think about shelf life. This is a huge omission, because stale ones cause serious poisoning.

It’s stupid to completely exclude healthy foods from your diet because of this. Mushrooms are a source of protein, vitamins, microelements (magnesium, potassium, zinc, copper). You just need to be vigilant when consuming this complete food product. Depending on the planned storage period, choose the appropriate processing method.

Why know the shelf life?

You need to know the rules and shelf life of food primarily to maintain health. Mushroom poisoning is considered one of the most dangerous and can lead to death.

It is difficult to determine the freshness of a product. In fact, fresh champignons or honey mushrooms begin to deteriorate after 4 hours of being outside the refrigerator.

Clear signs of depravity:

the appearance of mold;
rotting;
brown spots;
mucus on the cap.

Processing the product increases shelf life. Avoid misconceptions about the length of this period. 3 years – maximum. Otherwise, you risk eating spoiled food and harming your health.

What fresh mushrooms need to be soaked?

All freshly picked mushrooms, which are classified as lactiferous and lamellar, are soaked in water. For soaking, it is correct to use a cold saline solution (70 g of salt per 1 liter of water). In this case, 2-3 times a day the liquid must be drained, the mushrooms washed and refilled with a fresh portion of water and salt. Soaking can last from 1 to 5 days. A whitened color indicates readiness.

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Types that need to be soaked:

chanterelles;
milk mushrooms;
waves;
bitters;
saffron milk caps;
valui;
whites;
pigs;
earrings;
floodplains.

It is better not to soak other types of mushrooms, but to clean, rinse and immediately use them. In this case, you need to know how to peel mushrooms, since, for example, butter mushrooms are completely cleaned dry, since when wet they become slippery and tend to escape from your hands. If for some reason you can’t start cooking right away, you can pour cold water over the crop and store it in the refrigerator overnight.

Regardless of whether the mushrooms were collected independently or purchased at a retail outlet, they must be sorted before soaking. If there is the slightest doubt, the specimen should be put aside from those you know well and not eaten.

Storing pickled mushrooms

When buying store-bought pickled mushrooms, read the packaging. As a rule, their shelf life is 2-3 years.

Once the package is opened, store in the refrigerator. Eat within 2 days.

Homemade pickled mushrooms can be stored for 1-2 years. The time is affected by the storage location. The amount of vinegar used is affected. The more added, the less chance of harmful bacteria developing. This means that the food product will last longer.

The higher the temperature of the room where the workpiece is stored, the faster it will deteriorate. In a dark room with a temperature no higher than +18 degrees (basement, cellar), food will last for approximately 1 year. The refrigerator increases the lifespan to 1.5-2 years.

Pickling saffron milk caps

Do you want to preserve all the beneficial substances and vitamins in the product? Then you will like this recipe for pickling mushrooms in jars for the winter. The advantage of this method is that there is no need to boil or cook anything. And the “forest gifts” themselves turn out fragrant and very tasty. Moreover, saffron milk caps, unlike many other mushrooms, do not need to be soaked.

Products:

sweet peas - 40 pcs.;
garlic - 4 cloves;
non-iodized salt - 100 g;
bay leaf - 20 sheets;
saffron milk caps - 2 kg;
currant leaves - 20 g.

Saffron milk caps

Mushrooms should only be used fresh, young. Pre-prepare by rinsing thoroughly. Place on a clean, dry waffle towel and dry.
Wash the pickling container. Sprinkle non-iodized salt, mushrooms and spices onto the bottom in the first layer, then add salt again. Garlic cloves can be chopped. Fill the container to the top in the same way. The final layer must be a preservative - salt.
Next, lay down clean gauze, set a board to the size of the container and place a heavy weight. After some time, the mushrooms will produce brine. It should cover the entire volume of mushrooms. After 15-20 days, the saffron milk caps will be completely ready. For storage, you need to put it in jars and put them in the refrigerator.

Storage after freezing

Freezing will allow you to enjoy the natural taste of the product even on winter days.

Any fresh mushrooms can be frozen, except chanterelles and milk mushrooms. They become bitter after defrosting. It is better to boil these two varieties in advance and then freeze them.

At a freezer temperature of 18 degrees and below, products are stored for 1 year. At higher temperatures – six months.

The period also depends on whether honey mushrooms, champignons or milk mushrooms are fresh or boiled and frozen. Fresh ones are stored at low temperatures for 1 year, boiled ones - no more than 3-4 months.

We recommend dividing the frozen mass into portions. They cannot be defrosted or re-frozen - they will lose their taste.

In what ways can you prepare milk mushrooms for the winter?

Milk mushrooms must be thoroughly washed in several waters.

These can be different methods of pickling; mushrooms are no less tasty when marinated. There are many recipes, and every housewife can choose the most convenient one for herself.

Plants need to be sorted and washed under running water to remove leaves and debris.
Cut off the legs.
Prepare a large container, such as a basin.
Place the mushrooms so that the caps are at the bottom.
Fill with cold running water.
Leave the mushrooms in the water for two days. The water is changed regularly, which helps get rid of bitterness.

To cold pickle you need to do the following:

Glass jars, pre-sterilized.
Salt and kitchen scales.
For 1 kg of mushrooms you need 40 g of salt.
Spices – cherry leaves, horseradish, garlic cloves, fresh dill.
Salt is poured into the bottom of the prepared jars.
Spices are placed at the bottom of the jar, and then mushrooms are placed with their caps down.
This is followed by layers of mushrooms and spices.
The top layer is covered with a horseradish leaf, and the jars are tied with a clean cloth.
Place a weight on the fabric and put everything in the refrigerator or basement.

To pickle milk mushrooms, you can use three-liter jars.

After 30-40 days you can take a sample. In order to pickle mushrooms, you can take an ordinary saucepan and then transfer them to jars. However, the most delicious milk mushrooms are obtained in oak barrels.

Is it possible to pickle mushrooms in plastic containers?

To ensure a long shelf life for mushrooms, you should take care of the container in which you salt the mushrooms. Often during the harvesting season, all suitable buckets and pans are occupied with something. Experienced housewives know that mushrooms and vegetables need to be salted in wooden, glass or enamel containers. But sometimes only plastic is left on the farm. Is it possible to pickle mushrooms in it?

You should not prepare pickles in plastic containers. Salt has a destructive effect on plastic, causing the material to release toxic substances that penetrate the food. But if this is the only vessel that is currently available for pickling, carefully inspect it and prepare it thoroughly.

How to prepare plastic containers

The first thing you need to look for on plastic utensils when inspecting them is a special symbol that shows a fork and a glass. This sign indicates that the container is suitable for storing food.

Plastic utensils may also have additional symbols indicating the specific purposes for which they can be used:

a plate with a shower that waters it - dishwasher safe;
snowflakes - suitable for freezing food in it;
oven with waves - suitable for heating food in the microwave.

PET – polyethylene terephthalate;
HDP - high-strength polyethylene;
PVC – polyvinyl chloride;
LDP - low density polyethylene;
PP - polypropylene;
PS - polystyrene.

PVL, PP, PS and PET are plastics suitable for food storage. The remaining markings mark plastic that is used in construction, industry, and intended for other household purposes.

There is no categorical ban on the use of plastic utensils when pickling mushrooms. But if possible, it is better to refuse it. As a last resort, use it only during the pickling process, and when the mushrooms are ready, transfer them to sterilized glass jars for storage. Good luck with your preparations, delicious pickles and bon appetit!

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Homemade pickles are the best snack in the winter, because they are always prepared from the highest quality, natural products and always with soul. But this is not enough, because not a single pickle will be stored for long if you do not follow the cooking rules.

Mushrooms are a product that requires special attention when preparing for the winter. Housewives always have a lot of questions: is it possible to pickle mushrooms in a plastic container; how much salt is required; which method is better - hot or cold; How soon can you eat salted mushrooms, etc. All answers can be found in this article.

Storing champignons in the freezer

At home, champignons can be stored in the freezer for a longer time. For ease of further use, before storing champignons in the freezer, you can subject them to various degrees of processing.

There are several options:

Freezing fresh champignons

Having chosen this storage option, you need to do the following:

Clean the mushrooms using the above method;
If necessary, cut the product into suitable pieces;
Divide into portions and seal the mushrooms using bags or containers.

Freshly frozen champignons can be stored for no more than 1 month.

Freezing boiled champignons

In order to freeze boiled champignons, you need:

Clean the mushrooms as above;
Rinse with running water;
Cut if necessary;
Place in boiling salted water and cook for about 10 minutes;
Place the cooked product in a colander and allow the liquid to drain;
Place on paper towels and let dry completely;
Place into portioned bags or containers and place in the freezer.

Frozen boiled champignons can be stored for six months.

Freezing fried champignons

If you need to freeze fried champignons, the procedure should be as follows:

Carry out preliminary cleaning of mushrooms;
Wash in running water;
Grind with a knife;
Fry with the addition of vegetable oil until the liquid evaporates;
Place on paper towels and allow excess oil to drain and let the mushrooms cool thoroughly.

Pack into bags and containers and place in the freezer.

Fried champignons can be stored in the freezer for six months.

Once thawed, champignons should be used immediately, as they cannot be re-frozen or stored in the refrigerator for long periods of time.

By using champignons for cooking, the rules and shelf life of which have been violated, you risk getting poisoned and harming your health. The fact is that after the expiration date, toxic substances begin to be produced in mushrooms, and they cease to be suitable for consumption. Therefore, only knowing how to store fresh champignons and frozen semi-finished products of this product can you be completely confident in the harmlessness of the prepared mushroom dishes.

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Champignons are very popular mushrooms and are easy to find in grocery stores. They have a pleasant taste and beneficial properties and are often used to prepare homemade dishes. Champignons are classified as safe mushrooms. They can be consumed even raw, without heat treatment.

In this article we will talk about how to properly store store-bought champignons so that they stay fresh longer.

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they expand 6–10 times. That is, if the recipe calls for adding 300 grams of fresh mushrooms to a dish, then the dry equivalent will be 50 grams.

How to soak dry workpiece?

Pour the mushrooms into a clean container, add water and rub thoroughly with your hands. Drain the liquid.
Pour water over the mushrooms in a ratio of 1 to 10. Leave for 1–8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can warm it up slightly.

Under no circumstances should you pour boiling water over a dried product. This way you will get a fragrant liquid, but the mushrooms themselves will become tasteless and tough.
If you need to quickly add an ingredient to a dish, it would be better to grind the dry preparation and use it as a seasoning.

How long should you soak mushrooms for soup?

A tasty broth is of great importance for soup. When dried mushrooms are soaked, they release most of the nutrients and flavor into the water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then fill them with water 2 times. The first time - for 30 minutes to rinse thoroughly.

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How long does it take to soak before cooking the soup?

Minimum – 2 hours.
Maximum – 8 hours.

Woody Chinese mushrooms, which are sold in briquettes, take longer to soak than others. You can absolutely safely leave them in water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10–15 minutes.

The liquid after soaking often has sediment in the form of particles of dirt and sand. Therefore, only the upper transparent part is taken for the broth, and the rest is drained.

How long should you soak mushrooms for frying?

Dried mushrooms are also soaked before frying. But in this case it is important not to overexpose them in water.

After what time should you start frying? The correct answer is in 2–3 hours. After this time, the mushrooms should be thoroughly rubbed with your hands, rinsed with running water and drained in a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend using full-fat milk instead of water. How tasty and juicy boletus mushrooms are! The soaking process takes the same amount of time. Beforehand, the mushrooms are thoroughly washed and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry preparations, then it is correct to focus on appearance. Have the mushrooms swelled, gained fullness, become soft? It's time to start cooking!

Is it possible to pickle mushrooms in plastic containers?

Of course, if you live in places where mushrooms are almost the second bread, then you should have a good supply of tubs and barrels. But if the mushroom harvest is breaking records or you are collecting and preparing mushrooms for the first time, the issue with containers may turn out to be serious.

Let's start by listing the types of containers that should definitely be excluded from the list, then we will find out in which container it is better to salt mushrooms. So, we never use:

Galvanized buckets and tanks.
Enameled dishes with traces of chips.
Clay pots, including those coated with glaze.
Dishes made of aluminum and its alloys.
Plastic containers not intended for food products.
Wooden dishes that retain the persistent smell of previous pickles.

Perhaps it is unnecessary to clarify the reasons for such selection, let’s just say about pottery. In principle, the material itself does not affect the quality of the mushrooms, but the brine, on the contrary, greatly destroys the clay. In addition, decorative glaze may contain lead components, which is extremely hazardous to health.

Is it possible to pickle mushrooms in plastic containers? Yes, this is acceptable, although it is not the best choice. It is much safer to use wooden or glass containers, but in a pinch, food grade plastic will do.

Not every plastic container that previously contained food is suitable for pickling. The industry does not produce special plastic containers in the expectation that blanks will be produced in them. Whether it is possible to salt in a plastic container depends on the quality of the material from which it is made.

The most durable and safest type of food-grade plastic is polypropylene. Most types of cookware intended for hot dishes or heating them are made from it. Such products are marked with a special icon - two Latin letters “PP”. You can count on the brine not harming this material.

Is it possible to pickle mushrooms in a polypropylene plastic bucket? Yes, but there are some restrictions here too. For example, despite the heat resistance of this type of plastic, harvesting mushrooms using hot brines is undesirable. The fact is that in addition to high temperature, polypropylene will also be affected by an aggressive acidic-salty environment, and it is not easy to predict the result in this case.

Plastic containers, provided they meet the requirements, are inexpensive and convenient. They are suitable, for example, for pre-treatment. For example, you will have to decide for yourself whether it is possible to salt milk mushrooms in a plastic bucket, but repeated soaking of these mushrooms in cold water is convenient to do in plastic containers.

If you have a wide variety of types of mushrooms, then plastic containers can be used at the first stage of preparation. Some mushrooms are salted quickly enough and you can use plastic buckets or barrels at first, and then package the preparations in more suitable containers.

Is it possible to salt saffron milk caps in plastic containers and then store them in glass containers? Yes, and it's very convenient. Having aged the mushrooms according to the recipe, they are then simply transferred together with the brine into bottles or jars and sent for long-term storage in a cool room or refrigerator.

Is it possible to pickle mushrooms in stainless containers?

Yes, but it’s worth clarifying the requirements for the dishes a little. When it comes to stainless steel, be careful! Not all types of such metal are safe to come into contact with food. If you use store-bought utensils, they will not harm you and there is no need to worry. It's another matter if you use handmade troughs or bathtubs.

You need to be sure that such containers are made of metal designed for use in contact with food. Thus, is it possible to salt mushrooms in a stainless pan - yes, but only if it is made of a special grade of steel.

It is important to understand that not all stainless steel containers are equally suitable for pickling vegetables and mushrooms. Often pans, including quite large ones, are made from food-grade aluminum. It is convenient to cook food in them, but such utensils are not suitable for pickling. Aluminum oxidizes easily, especially when in contact with brines and marinades. The compounds released during this process spoil the products and are considered unsafe for humans. As a consequence of this: is it possible to pickle mushrooms in aluminum dishes? Unfortunately no.