How to preserve boletus until tomorrow and for the winter

Exquisite taste, long growth period and increased nutritional value make light orange mushrooms with a slippery cap a desirable prey for lovers of “silent 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 process and store boletus. This will allow you to pamper your loved ones in the cold winter with a variety of mushroom dishes without compromising your health.

Features of storage oil

You can preserve fresh boletus after harvest using:

• frost;
• drying;
• marinating.

Special attention should be paid to preparing mushrooms for storage. Experienced housewives recommend:

1. Pour the collected mushrooms from the basket onto newspaper to dry for at least ½ hour - this way they will not heat up and spoil.
2. Clean mushrooms on the day of the “hunt” to eliminate the possibility of bacteria and worms breeding.
3. Do not wet the raw materials before processing, otherwise it will be more difficult to get rid of the slippery film.
4. Carry out the procedure for cleaning mushrooms from film, mycelium residues and dirt while wearing gloves - your hands will remain clean.
5. Soak the product for several hours in salted water. This way you will be able to get rid of the larvae and worms hiding in the mushroom cap.
6. Cut large caps and stems into pieces to save space.

How to preserve boletus for two to three days

Fresh mushrooms spoil very quickly. They begin the process of toxin formation, which can lead to poisoning. If you no longer have the strength to process it, you can only store butter until the next day in the refrigerator.

How long can boletus be stored after harvesting?

At room temperature, butternuts are stored for a maximum of 12 hours after collection. For longer storage, they are placed in a refrigerator with a temperature of no more than + 5°C. But even in this case, the shelf life of the product is a maximum of 2 days.

If mushrooms are stored in the refrigerator at a higher temperature, their shelf life is reduced to 24 hours. Eating the product after this may lead to poisoning.

How to store boletus after harvesting

Before placing the butter after collection for storage in the refrigerator, they must be carefully prepared:

• dry;
• clean the mushroom cap from the film;
• remove accumulated dirt;
• place in a loosely closed bag or container to prevent suffocation.

Further processing should be carried out immediately before cooking.

How long can boiled butter be stored?

Boiled butter can be stored in the refrigerator. For this mushrooms you need:

• clear;
• sort through;
• boil for 8-10 minutes;
• drain in a colander;
• cool;
• dry;
• Divide into containers.

With this processing method, the volume of the product is reduced and it 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 first or second courses, marinate, pickle or fry.

How to preserve boletus for the winter

When you have managed to collect a lot of mushrooms and do 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 fruiting bodies, but the result will please you.

In the freezer

The shelf life of the product increases significantly if boletus mushrooms are stored in the freezer. This method allows you to save the maximum amount of nutrients in mushrooms and space in the freezer.

The processing method for freezing mushrooms is the same as during storage in the refrigerator, but it is advisable to sort the mushrooms by size - this will make it easier to distribute them into plastic containers and freeze them. The remaining broth after cooking can also be frozen in containers or used immediately to prepare sauces and first courses.

The shelf life of fresh frozen butter is no more than six months, and those pre-heated - boiled or fried - 2-4 months.

Pickled

Pickling is another way to store mushrooms for a long time. It is a preservation with the addition of acetic or citric acid, vegetable oil and spices.

Preparing for canning involves:

• removing dirt and skin;
• the washing up;
• drying the product;
• boiling in salt water for about 15 minutes;
• washing mushrooms under running water.

With vinegar

The 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 percent vinegar;
• ½ liter of water.

During the marinating procedure itself, the following steps are followed:

1. Sterilize jars and lids. Place black peppercorns, a sprig of dill and a bay leaf on the bottom of the containers.
2. Pour boiled butter into the jars in layers, adding cloves of peeled and sliced ​​garlic.
3. Pour boiling brine over the mushrooms.
4. Seal the jars, turn them upside down and wrap them in a warm blanket.
5. Keep warm for 2-3 days.

You can store pickled boletus at + 20°C, rolled up in sterile jars or under plastic lids in the refrigerator. For longer storage, it is better to maintain the room temperature within + 10 + 15 ° C - then the canned food can last the whole winter.

With citric acid

This harvesting method saves time because it eliminates sterilization.

Required ingredients:

• 1 kg boiled butter;
• 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:

1. Prepare boletus as in the previous recipe.
2. Combine all ingredients except mushrooms and acid in a separate container. Boil for 5 minutes.
3. Add acid to the marinade, stir and remove from heat.
4. Distribute the mushrooms into sterilized jars, fill them with the prepared solution and seal.
5. Wrap the inverted jars in a warm blanket and keep them in this position for approximately 10-12 hours. Place in a cool place.

Dried

Drying helps preserve butter mushrooms for a long time. The advantage of this method is that the taste and aroma of the product remain almost unchanged.

Mushrooms are dried in several ways:

1. On the street. Hang in the sun with natural ventilation.
2. In the oven. Cook for 4-5 hours at 50 degrees with the door ajar.
3. In an electric dryer. Fill the trays with sliced ​​butter, set the temperature to 55 degrees and the time from 2-6 hours, depending on the thickness of the slices.

It is better to store dried boletus in canvas bags, paper bags or glass jars with a screw-on lid. 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 boletus is from 1 to 3 years, depending on the conditions under which the product is stored.

Useful tips

When preparing butter, it is worth considering the following points:

1. Storage dates must be indicated on mushrooms. This will avoid using spoiled food and, as a result, poisoning.
2. Due to their ability to absorb foreign odors, it is better to store mushrooms away from other foods.
3. When preparing dishes from frozen butter, it is not necessary to defrost them; you can throw them directly into boiling water.
4. Due to the spongy structure of butter, it is better to freeze them fresh. The boiled product becomes watery.

Compliance with storage conditions and periods is the key to tasty dishes and excellent health.

Conclusion

Storing boletus is not too difficult a task. If you strictly follow the recommendations, you can pamper your loved ones with delicious mushroom dishes all year round. It is enough to show a little diligence and prepare them for future use.

Recommended Posts

How to marinate baby goat (goat) mushrooms: simple recipes

Fresh pickled cabbage: recipe

Recipe for spicy pickled cabbage with beets

Instant pickled cabbage recipe with photo

Marinated sliced ​​green tomatoes with hot peppers

Armenian tomatoes for the winter

Korean beets for the winter

Pickled beets for cold borscht for the winter

Boletus mushrooms: photo and description, poisonous counterparts similar to edible ones, differences