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Exquisite taste, long growing times and increased nutritional value make light orange mushrooms with a slippery cap a desirable prey for lovers of “quiet hunting”. But in order to stock up on a useful product for the winter or for a few days, you need to learn how to properly handle and store boletus. This will allow you to pamper your relatives with a variety of mushroom dishes in cold winter without harming your health.
Features of oil storage
You can save fresh boletus after harvest using:
- freezing;
- drying;
- pickling.
Special attention should be paid to the preparation of mushrooms for storage. Experienced housewives recommend:
- Pour the collected mushrooms from the basket onto the newspaper to dry for at least ½ hour - so they will not heat up and spoil.
- Clean mushrooms on the day of "hunting" to exclude the possibility of bacteria and worms reproduction.
- Do not wet the raw material before processing, otherwise it will be more difficult to get rid of the slippery film.
- Carry out the procedure for cleaning the mushrooms from the film, the remnants of mycelium and dirt with gloves - your hands will remain clean.
- Soak the product for several hours in salted water. So it will be possible to get rid of the larvae and worms hiding in the mushroom cap.
- Cut large caps and legs into pieces to save space.
How to keep boletus for two to three days
Fresh mushrooms spoil very quickly. The process of formation of toxins begins in them, which can lead to poisoning. If there is no more energy left for processing, you can save the butter until the next day only in the refrigerator.
How much oil can be stored after collection
The oil can be stored at room temperature for a maximum of 12 hours after collection. For longer storage, they are placed in a refrigerator chamber with a temperature of no more than + 5 ° C. Even so, the product has a maximum shelf life of 2 days.
If the mushrooms are stored in the refrigerator at a higher temperature, their shelf life is reduced to 24 hours. Eating the product afterwards can lead to poisoning.
How to store oil after collection
Before placing the oily oils after being collected for storage in the refrigerator, they must be carefully prepared:
- dry;
- peel the cap of the mushroom from the film;
- remove accumulated dirt;
- place in a loosely closed bag or container so as not to suffocate.
Further processing should be carried out immediately before preparation.
How much boiled boletus can be stored
Boiled oil can be stored in the refrigerator. To do this, mushrooms need:
- clear;
- go over;
- boil for 8-10 minutes;
- throw in a colander;
- cool;
- dry;
- put in containers.
This method of processing reduces the volume of the product and is easier to store. The shelf life is about 2 days.During this time, it is advisable to subject the mushrooms to further processing: prepare the first or second courses, pickle, salt or fry.
How to keep butter for the winter
When you managed to collect a lot of mushrooms and not process them at once, you can save the boletus for the winter. To do this, you will have to tinker a little with the fruit bodies, but the result will please.
In the freezer
The shelf life of the product increases significantly if you store boletus mushrooms in the freezer. This method allows you to save the maximum amount of nutrients in the mushrooms and space in the freezer.
The method of processing during freezing for butter is the same as during storage in the refrigerator, but it is advisable to sort the mushrooms by size - this way it will be easier to distribute them in plastic containers and freeze. The broth remaining after cooking can also be frozen in containers or used immediately for making sauces and first courses.
The shelf life of fresh frozen butter is no more than six months, and those previously heat treated - cooking or frying - 2-4 months.
Pickled
Pickling is another way to keep mushrooms for a long time. It is a preservation with the addition of acetic or citric acid, vegetable oil and spices.
Preparation for canning involves:
- removal of dirt and skin;
- the washing up;
- drying the product;
- boiling in salt water for about 15 minutes;
- washing mushrooms under running water.
With vinegar
Sorted mushrooms are laid out on a paper towel to dry and during this time a marinade is prepared from:
- 30 g granulated sugar;
- 60 g table salt;
- 100 ml 6% vinegar;
- ½ liter of water.
During the pickling procedure itself, the following steps are observed:
- Sterilize jars and lids. Black peppercorns, a sprig of dill and a bay leaf are spread at the bottom of the containers.
- Pour boiled butter into the jars in layers, adding cloves of peeled and chopped garlic.
- Pour boiling brine over the mushrooms.
- Cork the jars, turn them upside down and wrap them in a warm blanket.
- Kept warm for 2-3 days.
You can store pickled butter at + 20 ° C rolled up in sterile jars or under plastic lids in the refrigerator. For longer storage, it is better to keep the temperature in the room within + 10 + 15 ° С - then canned food can stand the whole winter.
With citric acid
This preparation method saves time as it eliminates sterilization.
Required Ingredients:
- 1 kg of boiled oil;
- 30 g coarse salt;
- 0.5 liters of warm water;
- 7 g citric acid;
- 3 laurel leaves;
- 4 things. peppercorns;
- 4 sticks of cloves;
- 0.5 tsp coriander seeds.
Cooking process:
- Prepare butter, as in the previous recipe.
- All components are combined in a separate container, except for mushrooms and acid. Boil for 5 minutes.
- Add acid to the marinade, mix and remove from heat.
- Distribute mushrooms on sterilized jars, fill them with the prepared solution and seal.
- The overturned cans are wrapped with a warm blanket and kept in this position for about 10-12 hours. Put away in a cool place.
Dried
Drying helps to preserve the boletus mushrooms for a long time. The advantage of this method is that the taste and aroma of the product remain practically unchanged.
Mushrooms are dried in several ways:
- Outside. Hang in the sun with natural ventilation.
- In the oven. Cook for 4-5 hours at 50 degrees with the door ajar.
- In an electric dryer. The pallets are filled with cut oils, the temperature is set at 55 degrees and the time is from 2-6 hours, depending on the thickness of the cut.
It is better to store dried oil in canvas bags, paper bags or glass jars with a screw cap. The latter option allows you to avoid the appearance of moisture and foreign odors in the product. For storage, containers are pre-sterilized.
The shelf life of dried oil is from 1 to 3 years, depending on the conditions in which the product is stored.
Useful Tips
When preparing oil, it is worth considering the following points:
- Storage periods must be indicated on mushrooms. This will avoid the use of spoiled food and, as a result, poisoning.
- Because of its ability to absorb odors, it is best to keep mushrooms away from other foods.
- When preparing dishes from frozen butter, it is not necessary to defrost them, you can throw them directly into boiling water.
- Due to the spongy structure, it is better to freeze them fresh. The boiled product becomes watery.
Compliance with the conditions and terms of storage is a guarantee of delicious dishes and great well-being.
Conclusion
Storing butter is not too difficult. With strict adherence to the recommendations, you can pamper loved ones with delicious mushroom dishes all year round. It is enough to show a little diligence and prepare them for future use.
