How to properly store fresh and salted milk mushrooms

There are a number of recommendations that should not be neglected. Otherwise, you won’t be able to make a high-quality supply of milk mushrooms for a long time.

Rules for storing milk mushrooms

Before sending these mushrooms for storage, they naturally need to be cleaned. Afterwards, you should leave them in water for a couple of hours. After this period, each milk mushroom must be washed under the tap, using a sponge or brush that is used to wash dishes. Only after such manipulations can mushrooms be processed. Most housewives salt them (See how to salt milk mushrooms cold And hot ways). It is necessary to store such preparations in a room where it is dark and cool (3-4 °C), and also in which there is good air circulation.

It is more convenient to store pickled milk mushrooms. They can be stored for several months at room temperature, and in a refrigeration device for a whole year.

Proper storage of salted milk mushrooms

Housewives know the hot and cold version of salting milk mushrooms. Storing mushrooms rolled in one way and another differs. If the milk mushrooms were prepared using the hot method, then the container can be sealed with a nylon lid.Such mushrooms can be stored in a refrigerator.

Preserving cold-harvested milk mushrooms is a little more difficult. To save them, you will need a room with a temperature of 0 to 3 °C; the cellar is considered the best place. If there are only one or two jars of mushrooms, then there is a storage corner for them in the refrigerator in the lower compartment.

When saving salted milk mushrooms, it is periodically necessary to ensure that they are always in the salt solution (it should be in moderation so that the milk mushrooms cannot float to the top). Instead of evaporated brine, you can add cool boiling water. If a mold film is found on the surface of salted milk mushrooms, you need to get rid of it, and move the mushrooms into a separate container and fill with fresh salted chilled water.

Proper storage of milk mushrooms in a fresh state

Milk mushrooms are no different from other mushrooms in that they cannot be stored fresh. The more they are outside the forest conditions, in an unprocessed state, the more toxins that are dangerous to the human body are formed in them.

If time does not allow you to start selling them immediately after collecting milk mushrooms, then the mushroom harvest should be kept in a cool, dark room or refrigerator for only 10-15 hours. After a day they will no longer be suitable for consumption. No matter how sorry you may be for milk mushrooms, you should never eat them, otherwise you can be seriously poisoned.