Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about How to save mushrooms. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Hello. There's nothing left to do. They will stand and change their taste a little. They'll be brewing, as it were. When you open, rinse with water, then add water in a saucepan and boil, adding sugar and a little salt if necessary. Everything is to your taste.
I would like to give you some advice for the future. Make a little and taste before closing a large quantity.
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Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
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No, it is very dangerous and not useful.
37.6%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.36%
Voted: 1694
Hello. There's nothing left to do. They will stand and change their taste a little. They'll be brewing, as it were. When you open, rinse with water, then add water in a saucepan and boil, adding sugar and a little salt if necessary. Everything is to your taste.
How to neutralize vinegar in winter preparations, borscht and marinade
Tell me how to neutralize vinegar in winter preparations?
Last year, almost no one ate my cucumbers - they turned out to be too sour. She must have forgotten to pour out a double dose, although the exact proportions are always written down in recipes. But yesterday, too, there was trouble while rolling up squash caviar. The hand trembled and again “over-acidified.” I tried it, it was very sour, what should I do now? Should I throw it away or is there a way to save the preserved food? Everyone knows that vinegar helps home-canned food survive safely until the new harvest and not spoil. However, sometimes it happens that there is too much of it in the bank. That’s when housewives face a pressing question: how to neutralize vinegar in preparations for the winter. After all, not everyone can eat such a product, and often it is fraught with health risks. Even the strongest stomach can resist increased amounts of acid. What can we say about children and those who have problems with the gastrointestinal tract. It’s especially a shame for spoiled preparations if the vegetables were purchased. But it’s also a pity to throw away homemade products, because it’s labor and wasted time. However, in most cases, the seaming can be saved, but how - it depends on what exactly was “over-acidified”.
How to neutralize vinegar in winter preparations
Most often, cucumbers, peppers, and cabbage “suffer” from excess acid. You can also upset the proportions in vegetable caviar (for example, squash and eggplant). The following tricks will help partially remove acid:
In the case of cucumbers, you need to pay attention that after washing they are not stored for a long time. But they will stand in the refrigerator for 3–4 days, remaining hard.
We save dishes from the daily diet from vinegar
Excess vinegar in a meat marinade greatly spoils the taste of the future barbecue or roast. You will have to soak it in clean water and then simmer it by adding water to the pan until the acid comes out. The meat will release juice and the vinegar will evaporate. If the meat is still “sour” after this, you can make a gravy of carrots and onions with sour cream. The first courses are a little easier: pour out half of the soup and add clean water. Sugar and lots of spices will also help.
How to remove vinegar from borscht - video
How to tell if canned mushrooms have gone sour
As for how to identify a sour twist with mushrooms, everything is a little simpler here. At the initial stages, as a rule, no signs of damage are observed, but later they become quite bright.
- Usually, a swollen lid and cloudy marinade indicate that the product has soured.
- Foam forms in the upper part of the workpiece, which subsequently turns into mold and grows first at the top and then falls below. E
- Another sign of a spoiled product is an unpleasant sour smell emanating from the contents of the jar. But to find it, the container will have to be opened.
If you think the twist has gone bad, get rid of it immediately, as eating such a product will inevitably lead to severe food poisoning.
How to tell if canned mushrooms have gone sour
Depending on the type of vinegar solution
These types of products are most often used on the farm.
Apple
It is made by oxidizing fermented apple juices. Ethyl alcohol obtained from wine material is oxidized naturally with the help of acetic acid bacteria. The most common type of vinegar made from natural raw materials. According to GOST 32097-2013, its shelf life can be up to 12 months.
Wine
Wine or grape vinegar is considered the highest quality and most expensive natural vinegar product. To make it, fermented grape juice or an extract oxidized by bacteria is used. The recommended shelf life of wine vinegar is 1 year.
Dining room
It is obtained by mixing drinking water with acetic acid in the required proportion. Due to its synthetic origin, subject to storage conditions, it has practically no clearly defined shelf life. The recommended shelf life, stipulated by GOST No. 56968, is 2 years, but if the necessary technical conditions are met, it can be stored much longer without losing its properties.
Balsamic
One of the variants of grape vinegar, but made not from fermented juices, but from specially aged wort. It is highly valued in cooking because it has a rich aromatic and flavor spectrum. Like other types of natural vinegar solutions, it can be stored in its original packaging for at least a year.
Rice
A type of vinegar product traditional for Southeast Asian countries. Rice fermentation products – rice wine, alcohol – are used as raw materials. Rice vinegar is widely used in the traditional cuisine of this region and is less acidic and sweeter than European varieties.
Since natural ingredients are used in its production, including various additional seasonings and flavors, its recommended shelf life is 12 months.
How long can it be used after opening?
How to prevent canned mushrooms from souring
As you know, it is easier to prevent a problem than to solve it, and in the situation of canning mushrooms, this rule applies to a particular extent.
Using the correct approach to the procedure for making twists allows you to eliminate their souring, almost with a 100% guarantee.
Souring canned mushrooms
- Mushrooms must be thoroughly washed and cleaned.
- After picking, mushrooms should be used within 24 hours, storing them in the refrigerator. After cleaning, the product is stored for only 2-3 hours.
- It is important to properly sterilize jars and lids. Sterilization can be done using steam or boiling water, in an oven or microwave.
- Monitor the amount of main ingredients, paying special attention to the volume of vinegar and salt - these are the products that prevent spoilage of the product.
- Do not put onions in the preparations, they can cause fermentation of the marinade.
- Be sure to check mushrooms for freshness before using them in preparations. It is better to throw away spoiled mushrooms.
The workpieces should be stored in a dark, cool room with a temperature of no more than +10 degrees. It is best to use a cellar or refrigerator for this.
- The shelf life of pickled mushrooms is on average one year. After this time has elapsed, the preparations should not be eaten.
- In order to make sure that the mushrooms are safe, after opening the pickled product, you can additionally fry or stew it.
Now, knowing what to do if the mushrooms have turned sour, you can easily decide whether it is worth saving the workpiece or whether it is better to get rid of it. Remember that no matter how sorry you may be for the preparations in which you have invested your strength, your own health is more valuable. Eating spoiled mushrooms can result not only in digestive problems, but also in a serious infection, which is often fatal.
As you know, it is easier to prevent a problem than to solve it, and in the situation of canning mushrooms, this rule applies to a particular extent.
Mushrooms have a lot of vinegar
What to do, there is a lot of vinegar in mushroom caviar
Mushroom spawn is easier to fix; the acid is diluted by adding any sweet vegetables and mushrooms (frozen, dry). Add mushroom caviar is passed through a meat grinder, spices are added and fried.
I realized this when I opened the jar in winter and tried it.
Is it possible to somehow revive them?
This is a 2% solution of baking soda. Place a teaspoon of soda in a glass, dissolve the soda and hold in this solution.
How can you replace vinegar and vinegar essence?
When preparing homemade baked goods, baking soda is traditionally carried out with vinegar (9%) or vinegar essence (70%). If this component is missing, you can safely replace it:
- natural fruit vinegar (grape, apple, etc.);
- citric acid;
- berry or citrus juice;
- fermented milk products;
- boiling water;
- sour fruit jam.
Vinegar essence substitute products - photo gallery
Fruit vinegar is an excellent substitute for vinegar essence for extinguishing soda.
Lemon juice and other citrus fruits are used to extinguish soda.
Citric acid powder - a vinegar substitute for slaking soda
Kefir or whey perfectly extinguish soda
Sour fruit jam in baked goods provides the same reaction with soda as vinegar
The interaction of soda and boiling water causes a chemical reaction to form carbon dioxide bubbles
Using citric acid and lemon
When kneading dough that does not contain an acidic base, it is important to maintain the proportions of soda and vinegar. If they are violated, the finished products will acquire an unpleasant taste, reminiscent of soap, if there is a lot of soda and a bitter taste if there is an excess of vinegar. In this test, it is better to use citric acid or lemon juice instead of vinegar.
- Dissolve citric acid (12 g) in a small amount of water (about a third of a glass).
- In a separate container, mix soda with water in the same proportions (the ratio of soda and citric acid in the dough should be 1:1).
- Pour both solutions into the dough and mix well.
- Bake the dough immediately.
A similar effect can be easily achieved using lemon juice (per 250 g of flour):
- 1 teaspoon of soda;
- 9 teaspoons lemon juice.
Home baking recipes recommend proportions of citric acid and soda that ensure the decomposition of sodium carbonate in such a way that some of the substance is not intentionally quenched. When soda and citric acid interact, a gas is released, which perfectly loosens the dough during the cooking process. And that excess part of the soda that remains unslaked decomposes during baking of the dough and gives it additional fluffiness and porosity.
Is it possible to extinguish baking soda with balsamic vinegar?
Balsamic vinegar has a strong sweet and sour taste and perfectly complements vegetable dishes and salads. It is used to prepare a variety of sauces for meat and salad dressings. It is recommended to limit the time of its heat treatment, and it is better to add it to fully or almost ready dishes. Balsamic vinegar is usually not used in baking soda doughs.
Routes of entry into the body
In most cases, poisoning with acetic acid occurs when it penetrates the digestive tract. You can become poisoned by this substance by inhaling its toxic fumes or coming into contact with your skin.
Vinegar vapors can cause irreparable damage to lung tissue, and the liquid itself can burn the lining of the esophagus and completely affect the digestive system. However, cases in which a person has become poisoned by inhaling acetic acid vapors are extremely rarely recorded in medical practice. To get seriously poisoned, the concentration of vinegar vapor in the inhaled air must be simply prohibitive, but, fortunately, at home, the likelihood of such a situation is close to zero. In addition, caustic organic acids evaporate quite quickly.
The risk group, as a rule, includes chronic alcoholics who, in a state of withdrawal, mistake a bottle of vinegar for vodka, girls suffering from anorexia and wanting to lose weight in such a radical way, as well as small children left unattended.
When attempting to commit suicide by taking a few sips of vinegar essence, a person dooms himself to torment and severe consequences for the rest of his life, but death is possible only when he was not given medical assistance in time.
It is easy to get a chemical burn if even a small amount of acetic acid gets on your skin. This type of injury most often occurs when liquids are handled carelessly during cooking. Lesions of this kind, unlike the internal use of vinegar, occur mainly without explicit intention.
Source
What to do if a jar of mushrooms swells? Homemade preparations. Rules and errors
Homemade preparations have always been welcomed by housewives. To this day, they are an indispensable attribute not only on the holiday table, but are also ideal for an everyday dinner.
Despite the variety of canned products on supermarket shelves, homemade pickles leave no one indifferent. Homemade canned food not only has an excellent taste, but is also rich in vitamins that are so necessary for humans.
There are many recipes for preparing various canned foods. During the cold months, berries and mushrooms collected in the summer months are popular. But it will be possible to enjoy their great taste only if certain rules are followed, the implementation of which is a necessity for all types of preservation.
Beginning housewives must first become familiar with the various methods and some nuances, so that even if they make minor mistakes, they will know what to do if a jar of mushrooms swells, if mold appears, or if the color of a particular product changes.
Basic Rules
Prohibited:
- Keeping canned foods in warm places. A sufficiently high temperature stimulates various chemical processes.
- Storage on an uninsulated balcony. When frozen, the volume in jars increases, which can cause glass containers to crack. Jam or preserves quickly become sugary in the cold.
- Storage for too long. Over time, slow chemical processes will begin to occur that will affect the quality of the products.
Recommendations:
- Store for no more than two years.
- Maintain the desired temperature from 0 to + 15 ° C.
- Use only sterilized utensils.
- Rinse all products thoroughly.
Particular attention should be paid to storing mushrooms for the winter. With proper preparation, they can be stored for as long as possible and will be a great addition to dinner.
Before sealing, already filled jars with lids should be sterilized. They are sterilized in water heated to 40 degrees for about 40-50 minutes. If the water manages to boil away during this time, then you need to add boiling water, otherwise the temperature difference will cause the glass jar to burst. Next, you should immediately seal it, check the quality and then cool it at room temperature.
If the rules are not fully followed, this will lead to spoilage of the canned food, and all housewives will have to face a common problem, who subsequently do not know what to do if the jar of mushrooms is swollen or the lid comes off completely.
Mistakes when canning
The most common mistake is insufficient sterilization, which subsequently contributes to the development of microbes in the product. As a result, gas will begin to be released over time, the presence of which leads to an increase in pressure in the container.
Another factor that influences lid bloating is its quality. Air may get trapped at the junction with the can, as a result of which swelling should also be expected.
And if the lid on a jar of mushrooms does swell during storage, then further storage of the product is not recommended, since this indicates poor quality of the contents. Typically, this phenomenon can be observed within a few days after sterilization.
What to do if a jar of mushrooms swells?
The possibility of using defective canned food should be decided individually, depending on what product is contained in the container. While some vegetables or jam can be used after swelling the lids using additional processing, mushrooms are not recommended for consumption in most cases.
This product can be re-preserved only when the mushrooms have been in the jar for only a few hours. With this option, canned food will be definitely safe.
How to remove excess vinegar from canned food?
When publishing this question: “How to remove excess vinegar in canned food,” I believe that it would be appropriate to indicate which canned food you mean. But I think that answering a question with a question is certainly inappropriate. Therefore, I will try to give advice from my own experience; I can can a lot during the summer season.
I admit that in my youth, quite often, for some reason, cucumbers did not stand well in the apartment in the winter. Apparently the temperature in the apartment was quite high for them and there was not enough vinegar.
I had to add more vinegar and now the jars don’t explode. However, my daughter often says that cucumbers now contain a lot of vinegar.
I do this, open the jar, drain the marinade and pour cold, boiled water from the refrigerator into the jar, close the jar with a lid and put it in the refrigerator for a day.
After a day, I drain the water and taste it, if the excess vinegar has left the cucumbers, pour in cold boiled water as before, add a teaspoon of salt and a tablespoon of refined corn oil. (calculation for 800 g jar)
But it should be remembered that such cucumbers cannot be stored for a long time. When stored for more than 4-5 days, cucumbers lose turgor, become soft and tasteless.
This method is suitable for pepper, unless of course it is lecho. But for tomatoes, this resuscitation is completely unsuitable; the tomatoes will simply fall apart and serving them to the table will no longer be attractive.
Try it. Good luck!
To figure out how to remove excess vinegar from canned food, it is important to follow a few useful tips:
Typically, vinegar is a preservative, increasing the shelf life of homemade preserves. Often, an open jar of cucumbers or zucchini goes straight into the trash can because there is too much vinegar.
The most popular method is rinsing canned food. Cabbage or other product is immersed in cold water, then washed for 10 minutes. Drain and serve.
Another method is to drain the brine completely and pour cold water into the jar. Leave for several hours until all the vinegar comes out.
If there is too much vinegar in winter salads, then you can add aromatic olive, corn or sunflower oil with soy sauce, herbs and seasonings. This will reduce the taste of the vinegar a little and make the canned food less “sour.”
Since vinegar is a preservative, the product kept in water will have a shorter shelf life!
How to revive pickled mushrooms if they foam and how long can they be saved?
As noted above, the appearance of signs of spoilage of canned mushrooms a week or a month after the cans are sealed means that the product should be thrown away. Toxins penetrate inside the mushrooms and the entire contents of the jar become poisoned.
If a small foam has formed in the mushrooms on the first or second day after marinating, the workpiece can still be saved. Most likely, there was simply an error in the proportions of the ingredients, which led to the marinade turning sour.
In this case, the jars need to be opened and all the brine drained. Next, the mushrooms are separated from other ingredients (onions, garlic, herbs) and washed under running water. After this, they need to be poured with boiling water and boiled for about five minutes. Then the water is drained, new boiling water is poured in and the mushrooms are boiled again for five minutes.
After this, the product can be marinated again according to the recipe. During boiling, all the sour marinade comes out of the mushrooms and they return to a clean boiled state. There is no need to cook them any more - just add new marinade.
By the way, this same method can be used if too much vinegar was poured during canning and the mushrooms turned out to be too sour.
Cabbage
You will need: 1 medium head of cabbage, 1 medium carrot, 1 tbsp. fine salt, 2 tbsp. coarse salt, 1 tbsp. sugar, 1 liter of water, dill seeds.
Do you always follow the correct storage of food/medicines and their product proximity?
Yes, of course, this is very important so as not to spend money on your health later.
Not really, because there won’t be anything like going to the toilet.
I look at it by appearance and if I use anything after heat treatment.
Preparation. Remove the top leaves from the cabbage, wash the head and cut it into 4 parts. Chop the cabbage and grate the carrots on a coarse grater. Mix the vegetables in a convenient bowl, add fine salt there, stir and mash the cabbage a little with clean hands until it is moistened.
Boil water, add sugar and coarse salt, stir until completely dissolved. Pour dill seeds to taste into a sterilized container, place cabbage on top and fill with the resulting brine. Close the container and leave for 3-6 hours to infuse.
Brining this cabbage gives it a rich flavor and aroma, but makes it less crunchy.
Quick marinade for porcini mushrooms, 1 liter
Boil mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown onto a sieve, cooled, placed in jars and poured with pre-prepared cold marinade. The jars are covered with lids and stored in a cool place. To prepare a quick marinade for porcini mushrooms, for 1 kg of fresh porcini mushrooms you need to take:
- 1 liter of water
- 2 teaspoons salt
- 12 allspice peas
- 6 pcs. bay leaf, cloves, cinnamon
- a little star anise and citric acid
This marinade for porcini mushrooms per 1 liter should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms.
Pickled mushrooms are stored at a temperature of about 8 °C.
They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, baked jars and fill them with marinade again. The pickling methods described above are suitable for all mushrooms. However, certain types of mushrooms have their own pickling recipes.
- 1 liter of water
- 2 teaspoons salt
- 12 allspice peas
- 6 pcs. bay leaf, cloves, cinnamon
- a little star anise and citric acid
Rules for handling vinegar
Acetic acid was obtained long before our era. Some researchers claim that to preserve beauty and maintain tone, the well-known Cleopatra drank a drink in which apple cider vinegar was diluted.
But today’s vinegar is quite dangerous to health, it’s not for nothing that they write “Danger to Life” on the bottles of the product. It is very easy to get burned by vinegar if you spill it on an open area of skin; even more dangerous is if the product gets inside.
To avoid such problems, you must not forget about the basic rules for handling this product, and you must begin to follow them at the time of purchase, so as not to worry again:
Salted mushrooms have gone sour, what should I do? What to do if the mushrooms have soured and fermented?
If mushrooms have soured or fermented (any kind - salted, pickled, boiled, fried), you just need to throw them away. These mushrooms are not so valuable as to risk your health. Never eat sour or fermented mushrooms to avoid poisoning the body.
Soured and fermented mushrooms, as well as mushrooms covered with mold, should absolutely not be eaten. All mushrooms that are suspected of being lost should be thrown away and not risk your health.
That's why I advise you to throw away the mushrooms. For example, the jam could be boiled, sugar added, or distilled into moonshine or made into wine. But it’s better not to take risks with canned (and other) mushrooms.
Mushrooms, in principle, are extremely dangerous, since they can cause both intestinal upset and poisoning if they are not aware of and consume dangerous species.
In general, take care of your health and do not try to resuscitate products. If there are small hints of a spoiled product, feel free to get rid of it. Mushrooms were no exception.
Mushrooms, in principle, are extremely dangerous, since they can cause both intestinal upset and poisoning if they are not aware of and consume dangerous species.
Types of vinegar
First you need to understand what types of vinegar there are. The most common is synthetic or, as it is also called, table, which is most often used by housewives in preparing dishes, as well as in canning and baking. Natural types of this product are used less frequently.
Natural ones include apple, wine, balsamic, rice, cane, malt. Apple juice can be in liquid form, as well as in tablet form. Balsamic, which is extracted from grapes, is also called royal. Natural balsamic is an expensive product that is used exclusively for flavoring or marinating expensive varieties of fish and meat.
Wine is produced by fermenting wine and is very often used by housewives in cooking as an alternative to white wine, but only with the addition of sugar. In European countries, rice has become widely known due to the passion for oriental cuisine, in particular sushi. Rice vinegar is also added to salads and when preparing various marinades and even to drinks.
Cane vinegar is the most expensive and rare type of vinegar, which is little used in cooking around the world. It is often used by gourmets to prepare meat dishes. Malt is used mainly in British cuisine, particularly in puddings and soups.
Next, we’ll look at what can replace vinegar when preparing a particular dish, as well as when preserving it.
What to use for mushroom marinade per liter of water?
Marinade for mushrooms per 1 liter of water depends on the specific recipe. Much will depend even on those mushrooms that are planned to be pickled. Those spices that are suitable for white or boletus mushrooms do not always enhance the taste of chanterelles or greens.
It’s important to remember right away, even before we start distributing our advice: there is no marinade for mushrooms in 1 liter of water without vinegar. That is, in order to prepare mushrooms and for them to be stored for a long time, vinegar will have to be added in one quantity or another. Attempts at various culinary experiments in this matter can lead to the fact that the product will simply be spoiled.
Subtleties and stages of pickling mushrooms
Sorting
When mushrooms are collected in the forest or even bought at the market, they must be sorted. We have already noted above that in many respects the ingredients for the marinade are selected depending on the mushrooms that will be harvested. You can also make zucchini like mushrooms for the winter: step-by-step recipes with photos.
Advice!
Under no circumstances should you cook boletus together with boletus. With such proximity, the boletus will become dark and ugly. Also, you cannot cook boletus mushrooms with boletus or boletus mushrooms, because the former can be overcooked.
Soak
To make it easier to clean the mushrooms from dirt and debris, it is recommended to soak them in cold water for a quarter of an hour. If you add salt to the water, then all unnecessary debris will simply float to the surface.
Advice!
You should not keep mushrooms in cold water for a long time, because the product can absorb unnecessary water.
Preparation
When the mushrooms are washed, they should be chopped, peeled, stems cut off and caps cleaned. Much depends on the specific type of product.
Cooking, marinating
Before marinating any mushrooms, they must be boiled. This guarantees that the product will not spoil. Place the chopped mushrooms in boiling, clean water, add a little vinegar and salt, spices, and boil. Then you can marinate the product directly in this brine.
Important!
It is not necessary to immediately cook the mushrooms in brine first. You can simply boil the product in boiling water, and then perform marinades separately.
This is useful to know: • boil boletus and porcini mushrooms for 20-25 minutes; • honey mushrooms and chanterelles are cooked for 30 minutes; • Boil mushrooms, butter mushrooms, boletus mushrooms for 10 minutes;
As already mentioned, spices and additional ingredients for the marinade are taken depending on the type of mushroom that is being prepared. The boletus is considered the king of all mushrooms in our open spaces, so it makes sense to first consider the process of its preparation. You know how to make lightly salted cucumbers: a quick cooking recipe in a saucepan.
Marinade for mushrooms for 1 liter of porcini mushroom water: • A tablespoon of salt; • A tablespoon of sugar; • 8 tbsp. table vinegar or just 1 tbsp. vinegar essence; • Head of garlic; • Horseradish leaves; • One dill umbrella; • One bay leaf; • Three peppercorns; • One dried clove; • Half a teaspoon of cinnamon;
Place water on the stove and add salt to it. Place the mushrooms in there; be sure to remove the resulting foam. When the mushrooms sink to the bottom, place them in a colander and you can start preparing the marinade.
Sugar and salt are taken per liter of water. Vinegar is added only after the water boils. All the spices described in the recipe can be safely added at the very beginning. When the vinegar is poured into the water, you can add the mushrooms there too. Cook everything over low heat for ten minutes. Transfer the mushrooms into jars, pour in the marinade and immediately seal with tin lids. Mushrooms should only be stored in the refrigerator.
Another marinade option: • 40 grams of salt; • 60 ml acetic acid 30%; • Liter of water; • A dozen peppercorns; • Two laurel trees; • A teaspoon of sugar; • A pinch of nutmeg; • One onion;
Wash the mushrooms and soak in water, then cook for 10 minutes until the water boils. Add salt, spices and chopped onion. Boil until the mushrooms are ready and only at the end of cooking add the vinegar essence. You can taste the brine to see if there is enough of everything. Next, place the mushrooms in jars and roll up. Such mushrooms can be eaten after just three days, and can be stored in the refrigerator, sealed, for several months.
We recommend reading: Cream Cheese 15 kg Opened How long can it be stored
This is how you can prepare a marinade for mushrooms using 1 liter of water and vinegar. This recipe is suitable for boletus, boletus or aspen mushrooms. We wish you successful preparations, so that in winter each jar will only please you and bring positive emotions.
As already mentioned, spices and additional ingredients for the marinade are taken depending on the type of mushroom that is being prepared. The boletus is considered the king of all mushrooms in our open spaces, so it makes sense to first consider the process of its preparation. You know how to make lightly salted cucumbers: a quick cooking recipe in a saucepan.
Features of skin damage with acetic acid
Vinegar belongs to the category of organic acids, and a burn resulting from contact of the product with human skin or mucous membranes is classified as chemical.
All acetic acid burns are divided into two main types:
First aid for external burns
To avoid many unpleasant consequences, you need to know how to act when an aggressive chemical comes into contact with your skin. To help yourself and others affected and neutralize vinegar safely, use the following guidelines:
Important! Rinsing should be abundant and long, at least 20 minutes. In addition, sufficiently cold water will reduce pain.
If you are helping a victim, while he is washing the affected area of skin, prepare a weak soda solution or a regular soap solution. These are the means by which you can solve the problem than neutralize vinegar. Wash the burn with the prepared solution.
Important! If the burn is severe enough, go to the hospital or call an ambulance immediately. Specialists will provide all the necessary effective assistance and give the necessary recommendations to the victim.
First aid for internal burns
An internal burn is much more dangerous than an external one, and can have quite disastrous consequences for the victim. If poisoning with 9% vinegar, as a rule, manifests itself as a chemical burn of the mucous membrane of the stomach, esophagus and oropharynx, then poisoning with 70% vinegar essence can be fatal.
Lactic acid or botulism?
If the brine is cloudy, but the lids are not swollen, the formation of lactic acid (milk fungus) has begun in the canned food. It's not scary. It only means that the fermentation process has begun. This type of acid is the only natural preservative. As it accumulates, it stops the development of other bacteria. And for the solution to become transparent again, it is enough to put the jars in a cold place: a cellar or refrigerator. The turbidity will settle to the bottom in a white coating. The cucumbers, of course, will not be crispy and will lose their attractive appearance. But for a salad or pickle, they are quite suitable.
If the lids are swollen and the brine becomes cloudy, then there is nothing to do - you need to throw out the canned food. Because it is life-threatening. Bloating is a 100% sign of botulism. The causative agent of this disease is microbes - anaerobes. They develop only in the absence of oxygen (canned food) and affect the central nervous system, which can be fatal.
In the natural environment, spores of these bacteria live in the soil, with which they end up on vegetables. Microbes die only at temperatures above 120 degrees, and at 100 degrees they are viable for several hours. Large amounts of salt and vinegar are absolutely safe for them. You can fight them only by boiling the product.
How to get rid of vinegar in borscht?
As you know, to cook bright raspberry borscht, add beets, passivated with the addition of a spoonful of food grade (6%) vinegar. However, you can miscalculate and splash so much vinegar that the taste of the borscht becomes terribly sour.
How to save borscht?
Please note: foam will rise. Therefore, make sure that the soup does not spill onto the stove.
And finally, a recipe for delicious borscht without vinegar :
Ingredients: 8 servings
How to roll up salted mushrooms. Preparing mushrooms for pickling
Salting is a universal harvesting method, suitable for all edible and conditionally edible varieties. The pickling technologies used are almost the same, but the preparatory stage has its own nuances: edible mushrooms are salted for the winter without any preliminary treatments (often without adding seasonings), and conditionally edible mushrooms must first be soaked or boiled, changing the water several times to remove bitterness and acrid taste.
In most conditionally edible mushrooms, the lower surface of the cap is lamellar and fragile, so only the youngest, strongest specimens are taken for processing
The harvested crop should not be left unattended for longer than 3-4 hours. Mushrooms must be used immediately for cooking or processing. First of all, they should be sorted by type and cleaned. Many mushroom pickers recommend limiting themselves to dry cleaning, scraping or cutting off dirt from the stems and removing debris stuck to the caps with a soft brush or sponge. This is especially true for varieties intended for drying. If there is a large amount of sand, the mushrooms have to be soaked briefly in cold water, and then washed and boiled in brine.
How to neutralize vinegar?
A chemical neutralization reaction is a reaction between an acid and a base that produces salt and water. The neutralization reaction itself can be observed only if an indicator is added to the acid solution, which changes the color of the solution. As soon as you add alkali to a colored solution, the color will immediately disappear.
One option for neutralizing vinegar is a sodium hydroxide (NaOH) solution. For this:
Important! You can observe this transition by a change in the color of the indicator: the crimson color of the solution will completely disappear, and the liquid will become transparent.
Modern method of acid neutralization
In the event of an accident and a spill of acetic acid, production uses a more modern method of neutralizing acetic acid, using an automated packaging machine. All acid-contaminated surfaces are treated with anhydrous powdered sodium carbonate.
This treatment of the contaminated surface is carried out until a thick paste is formed, and the paste itself is not removed. During subsequent acid spills onto the pan and in the event of the appearance of a liquid phase, the spill sites are again treated with sodium carbonate until a paste appears that binds the liquid phase. If acid gets on a surface located outside the pan, this can be corrected by neutralizing with water until a solution with a concentration of 25-30% is obtained.
Important!
Acetic acid can be neutralized with only two alkalis: this can be either sodium carbonate or sodium hydroxide. Acetic acid is a fairly aggressive chemical. Therefore, to avoid consequences, when using it, be sure to follow safety precautions and our recommendations. When working with acid, be sure to use gloves to protect your hands and do not overdo the concentration. Remember, it is always easier to prevent a problem than to fix it later.
When is soda quenched with vinegar added to the dough?
Most housewives add the effervescent mixture to the dough after the base is completely cooked. And there is no mistake in this. This way you can get delicious and fluffy baked goods. However, it should be noted that experienced chefs carry out this process in a slightly different way. Typically, they mix dry baking soda with sifted flour and add the acid to the liquid ingredients.
After combining two parts of the dough, you can get very tasty and fluffy homemade cakes yourself.
By the way, if you decide to make the base with a fermented milk drink such as kefir, then you should quench the baking soda directly in it. To do this, heat the product a little, add a dry alkaline component to it and mix vigorously with a large spoon. During this process, the kefir should foam well.
Video material
We hope that from this article you have received a complete amount of information regarding how and how to neutralize vinegar in various situations. Use this product carefully, then you will only have to enjoy the exquisite taste of your dishes and the cleanliness of your home, and not solve unusual problems.
Important!
Acetic acid can be neutralized with only two alkalis: this can be either sodium carbonate or sodium hydroxide. Acetic acid is a fairly aggressive chemical. Therefore, to avoid consequences, when using it, be sure to follow safety precautions and our recommendations. When working with acid, be sure to use gloves to protect your hands and do not overdo the concentration. Remember, it is always easier to prevent a problem than to fix it later.
How to sterilize jars?
Lack of sterility is one of the most common causes of brine cloudiness, especially among beginners. It is not enough to hold it under hot water and wash it with soda. Sterilization is necessary to remove all microorganisms. This procedure can be done in several ways.
For a couple
This option was also used by our grandmothers. Water is poured into the pan, brought to a boil, a grid with jars is placed on top of it, bottom up. The procedure lasts depending on the volume of the container: from 10 to 30 minutes.
Boiling
A more reliable method of sterilization than the previous one. The procedure is the same, only the jars are placed not on a wire rack, but in boiling water. You need to lower them into the liquid gradually so that the glass warms up evenly and does not burst due to a sudden temperature change. The boiling time is the same.
In the microwave
https://www.youtube.com/watch?v=yxNx71BxTfQ
If the jars are large enough to fit into a microwave oven, then you need to pour some water into them and “cook” for 5 minutes at a power of about 1000 watts, until the liquid boils.
In the oven
A fairly simple method, since there is no limit on the size of the container. To sterilize jars, the oven is heated to 150 degrees. The process takes from 15 to 25 minutes.
By carrying out one of the above procedures, you can be sure that the canned brine will not become cloudy.
In the oven
Useful tips for everyday life
The question of what and how to neutralize vinegar can arise not only when it gets on the skin, inside the body, or when an acid that is too aggressive from a chemical point of view is used in production. This problem can happen to any housewife who decides to please her loved ones with delicious red borscht or salad, the recipe of which includes the addition of this ingredient. What to do in such a situation? Outputs can be as follows:
If you are wondering how to neutralize vinegar in borscht, plain water or sugar will help:
In the case of salad it will help:
When preparing a hot dish or ingredients that you do not want to rinse, you can neutralize vinegar:
Important! There is information on the Internet about using soda and rice in this case, but:
Therefore, such advice is unlikely to be truly effective and it will be difficult to remove the acid.
What can you use to extinguish?
Soda slaked with vinegar is most often found in culinary recipes. This is due to the fact that an alkaline substance reacts best with the above-mentioned ingredient. However, it should be noted that you can extinguish baking soda not only with vinegar. This can be done using fresh lemon juice, kefir and even sour jam. Often, dry citric acid is used to start this process. But in this case, it should be diluted with plain water in advance.
If you chose table vinegar to extinguish this component, you should know that it can be anything: synthetic and natural (grape, cherry, apple, berry, etc.).
How to remove acid from borscht: proven methods
How to remove acid from borscht? This question worries many housewives, because sooner or later a similar situation arises in everyone. Considering that borscht is one of the most favorite first dishes in many families, and the ingredients for it are not cheap, it becomes clear why there is such a desire to correct the taste of a spoiled dish. The stew can turn out sour not only because of the vinegar. Fresh tomatoes or tomato paste can also negatively affect the taste of the finished dish.
If the food seems hopelessly spoiled, you should not grab your head and pour the contents of the pan into the trash can. The following information will tell you how to remove acid from borscht from vinegar, tomatoes or tomato paste.
Source
What to do to prevent the brine in salted saffron milk caps from becoming cloudy?
In the oven
If these are salted mushrooms, prepared without sealing, then there is no botulism there. Lactic-acidic products of natural fermentation are a reliable barrier to botulism. There cannot be botulism in sauerkraut, cucumbers, tomatoes, mushrooms. Of course, they can spoil, but not due to development they contain botulism.
But if it’s a wrap, throw it away, and without regret. And you don’t need to try, not a mushroom, not a tiny bit. The toxin that is produced in the jar, in the presence of botulism, is 35,000 times more poisonous and dangerous than the venom of a rattlesnake. Of all cases of food poisoning in my practice, deaths are mostly from mushrooms infected with botulism.
I hope I have scared enough and no one will wonder what to do with a dubious jar of mushrooms. It is impossible to destroy botulism spores at home. Boiling does not destroy them. Only by autoclaving, and temperatures above 130 degrees cannot be reached at home.
Many experienced housewives know what to do if mold appears when pickling milk mushrooms. They strongly recommend adding 3-4 tbsp to each jar on top. l. calcined vegetable oil. This ingredient forms a greasy film on the surface that prevents mold from forming.
If the salted milk mushrooms are still covered with mold, what should you do in this case? Usually the top layer of mushrooms becomes moldy, so it is removed and thrown away. Other mushrooms are washed in cold water, sprinkled with salt and spices, and horseradish or blackcurrant leaves are placed on top. Everything is covered with a linen napkin, which must be washed periodically in hot water with the addition of soda.
If mold appears on the surface when pickling milk mushrooms, this is a natural process and you should not throw away such mushrooms. Once the mushrooms have been salted, they are covered with gauze folded in several layers. As soon as mold forms on the surface, the gauze is removed and washed in hot water.
If you haven’t inspected the pickling for a long time, and mold has penetrated the mushrooms, you need to remove a couple of layers of pickled milk mushrooms and throw them away. It will be better if the mushrooms are transferred to sterilized jars, filled with new brine and closed with tight nylon lids, which should also be boiled in advance.
Salted milk mushrooms are usually covered with white mold, which does not indicate final deterioration of the prepared product. However, there are times when black mold appears on the surface. In this case, the mushrooms are thrown away without delay or pity - such a product is mortally dangerous to human health.
If, during salting, the milk mushrooms become moldy while they were in the refrigerator, this is a big problem. In this case, the mushrooms should be disposed of without regret. There can be many reasons why mold appears in mushrooms, but not all of them may depend on you. Perhaps the fruiting bodies were already infected with this fungus, and under favorable conditions they began to reproduce.
Fresh mushrooms are sometimes stored in the refrigerator. What to do if mold appears on milk mushrooms? No matter how sorry it is, the mushrooms are thrown away, since mold is toxic to humans and causes allergic reactions and respiratory diseases. Usually on fresh mushrooms only part of the fungus is noticeable, which has pierced the inside of the mycelium.
Mold on mushrooms is a sign of spoilage from improper storage of the product. Mold usually appears where there is a lot of moisture. For example, you stored mushrooms in closed plastic bags. It is worth saying that mold can survive in difficult conditions: at high or low temperatures. Therefore, fresh mushrooms that are covered with mold spores cannot be saved by anything - neither by heat treatment nor by freezing.
To keep salted milk mushrooms longer and not spoil, you should follow a few simple recommendations.
To pickle mushrooms, you can use various containers: barrels, tubs, enamel buckets and pans. Glass jars also work well for milk mushrooms. The container that you are going to use for storing mushrooms must be thoroughly washed, scalded with boiling water and dried. The jars also need to be sterilized.
- A refrigerator is perfect for this in an apartment. You can put jars of mushrooms in the compartment for fresh vegetables and fruits, where they will have the most optimal conditions.
- It is possible to place containers with milk mushrooms on the balcony. But first they need to be packed in boxes insulated with old blankets or sawdust. Mushrooms should not be allowed to freeze.
- Large batches of milk mushrooms are placed in the cellar or basement.
https://www.youtube.com/watch?v=N4l9FXd5Wdk
The air temperature in the place where milk mushrooms are stored should not exceed 6 °C, but also not fall below 0 °C. In the heat, salted mushrooms can sour and spoil. In the cold they will freeze, become brittle and tasteless.
It is advisable to shake the container with salted milk mushrooms or transfer them weekly.
It is usually removed using a slotted spoon. If mold reappears or there is a large amount of it, proceed as follows: the entire brine is drained, and the mushrooms are washed in boiled but cooled water. Then the milk mushrooms are put back into the prepared clean container and filled with new brine, after having cooled it.
Depending on the salting method, not only the taste of salted mushrooms differs, but also the methods of storing the preparations.
Hot way
This method is used to pickle boiled milk mushrooms. After salting, they are distributed into glass jars, which are sealed with metal or polyethylene lids. Salted milk mushrooms will keep well in the refrigerator. After a week you can try the mushrooms, but it is better to wait 1.5 months, then they will be well salted and fully reveal their taste.
Is it possible to evaporate vinegar from the preparation?
The meaning of the word "evaporate"
evaporate, -ryu, -rish; led evaporate and (colloquial) evaporate; sov., trans.
Synonyms for "evaporate"
Morphology:
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Question: toxicant
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Synonyms for the word “evaporate”:
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Map of words and expressions of the Russian language
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Reference information on the declension of nouns and adjectives, verb conjugation, as well as the morphemic structure of words.
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was August 18, 2021
Is it possible to recycle exploding mushrooms?
We pickled winter mushrooms, and within a week the jars began to explode. Is it possible to recycle them?
If a jar of mushrooms explodes, it means the sterilization was carried out incorrectly and too many of the most dangerous types of microbes remained. Banks explode not because of microbes that are dangerous to humans, but because of others. However, this is an indicator that dangerous ones are also present.
Re-sterilization will likely kill all germs. However, the problem is not only with them. During this week, they released so many toxins into the brine that it became deadly to humans. Only a few toxins are rendered harmless by sterilization.
Botulism exotoxins decompose when cooked for 15 minutes. But botulism microbes can live up to 3 hours during cooking. So it is also necessary to make a brine in which few of the surviving microbes survive. Vinegar is usually used for this. So I recommend reconsidering your marinating recipes.
Re-sterilization will likely kill all germs. However, the problem is not only with them. During this week, they released so many toxins into the brine that it became deadly to humans. Only a few toxins are rendered harmless by sterilization.
