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The milk mushrooms, canned or salted, are sour - the situation is unpleasant. All the work went down the drain, and the product is a pity. To prevent this from happening in the future, you need to find out your mistakes, find the cause of fermentation.
Why do salty milk mushrooms roam
If something is wrong with preservation, fermentation is observed in jars of pickles. Sometimes housewives take it for a normal occurrence. In fact, if bubbles and foam appear, this indicates the development of negative processes. We can immediately conclude that the conservation has soured. However, if a problem is discovered on the first day, the product can still be salvaged.
In cans with high-quality preservation, there is no cloudy brine, there is no foam and carbonated bubbles
It is difficult to determine exactly why the salted milk mushrooms fermented. Conservation usually turns sour in the following cases:
- The collected mushrooms were poorly cleaned and washed before salting.
- Ingredients not used according to the recipe, out of proportion. Most often this applies to salt and vinegar.
- Many other ingredients were used. For example, pickles lovers like to put a lot of onions, and it is it that causes fermentation.
- Preservation will turn sour quickly if unsterilized jars and lids are used.
- Not rolled salted milk mushrooms are stored in the refrigerator. The conservation is sent to a cool, dark basement. If the storage rules are violated, the product will ferment.
- The twist will disappear if oxygen gets inside the can due to the depressurization of the lid.
- Pickles can turn sour if the cooking technology is violated, for example, mushrooms have been boiled for less than the prescribed time.
- The entire jar with the product will turn sour if a spoiled mushroom is among the good fruit bodies.
To avoid such a situation, you need to responsibly treat salting, follow the recipe and sanitation.
On the video, the recipe for pickling milk mushrooms:
How to understand that milk mushrooms are sour
From the first days it is difficult to determine that the conservation has soured. Initially, salted milk mushrooms look normal, even if a destructive process has already started inside the jar. The spoilage of the product is evidenced by vivid signs that appear after a few days, when it is already too late to save the mushrooms.
Salted mushrooms should not smell sour
Determine the spoilage of salting by the following criteria:
- Without the fermentation process, the fruit bodies cannot sour, and it is always accompanied by the release of gases. Since they have nowhere to go, the lid swells. With a strong saturation, it even tears it off the neck of the can. The brine becomes cloudy.
- When the milk mushrooms have foamed, this is already a clear sign that they have soured. Foam forms on the brine surface. Over time, it grows overgrown with mold, which grows over all the mushrooms.
- If salted milk mushrooms smell sour, this is the third sure sign that they are sour. However, the smell can be heard if the mushrooms are simply salted in a container for quick consumption. With conservation, the situation is more complicated. You can smell the sourness after opening the lid.
If the pickle has at least one of the listed signs, conservation cannot be reanimated. The product is thrown away, otherwise you can get severe poisoning.
What to do if the milk mushrooms are sour
When fermentation is noticed late, the toxins will have time to be absorbed into the product. Especially when it comes to conservation. If the mushrooms are very acidic, there is only one way out - to throw it away.You can't even try to save the product. If foam appears on the pickle after 1-2 days, that is, the milk mushrooms acidify almost immediately during salting, they can still be saved. The problem is most likely due to the wrong proportions of the ingredients.
If foam is detected at an early stage of salting, mushrooms can still be saved
Pour the mushrooms from the container into a large bowl. The longest and most exhausting process of cleansing from other ingredients begins. In other words, only milk mushrooms should remain in the bowl. Onions, peppers, bay leaves, and other spices are removed. The sorted out fruit bodies are washed with running water. Mushrooms are put in a saucepan, poured with boiling water, boiled for 5 minutes. The procedure is repeated twice.
Boiling draws out all the sour marinade from the fruit bodies. The mushrooms become completely safe. Now they can be filled with new marinade and sent for storage. You do not need to boil them again, since the double boiling process has already been passed.
How to avoid fermentation of milk mushrooms
Rescuing soured conservation is a thankless and dangerous business. The problem is better prevented than dealt with later. Compliance with the recipe, sterility will avoid product fermentation.
If you overdo it with herbs, onions and other spices, the mushrooms are guaranteed to sour.
To reduce the likelihood of pickles disappearing, it is worth adhering to a few simple rules:
- Before salting, the fruit bodies are thoroughly washed, cleaned and soaked. However, even at this stage, problems can arise. It so happens that the milk mushrooms, when soaked, sour in ordinary water. A mistake is a violation of technology. When soaking, the water is changed every 4-5 hours, they do not allow it to stagnate.
- After harvesting, the crop is stored in the refrigerator for up to 1 day. If mushrooms are peeled - no more than 3 hours.
- Banks and lids are thoroughly washed with water and soda, rinsed, steam sterilized or inside the oven.
- The number of ingredients is used as much as prescribed in the recipe.
- Even with a strong adoration of onions, their presence in conservation is minimized. It induces fermentation.
- During sorting, each mushroom is checked for freshness. Suspicious fruiting bodies are disposed of.
- Pickles are stored in a cool dark place. For preservation, the permissible temperature is not higher than + 10 aboutC. If the milk mushrooms are not rolled up, but closed with nylon lids for quick use, they are placed in the refrigerator.
- Canned milk mushrooms are stored for up to 1 year. Even if they have not fermented, it is better to discard the old seaming.
In order to be guaranteed not to be poisoned by mushrooms, after opening the jar, they are fried or stewed before use.
Conclusion
Sour milk mushrooms - do not regret the product. It is better to throw away the conservation. Mushroom poisoning is severe, and the body is seriously damaged. It is much more expensive to heal than to make a new salting.
