How to freeze volushki for the winter in the freezer at home

Freezing mushrooms for the winter is a great idea to preserve healthy mushrooms throughout the winter. Since volushka is a specific crop and has specific taste characteristics, freezing must be done correctly, following a number of recommendations.

Is it possible to freeze volushki

Like many other mushrooms, volushki can be frozen. But if boletus mushrooms, moss mushrooms, aspen boletuses and similar species are sent to the freezer without preliminary heat treatment and soaking, then boletus mushrooms need special preparation, since they contain bitterness that is not destroyed under the influence of low temperatures.

How to freeze volnushka mushrooms for the winter

Only high-quality mushrooms are suitable for freezing.

• Firstly, they must be young.The old harvest no longer contains most of the nutrients, and the taste is also lost.
• Secondly, products must be healthy. Wormy, diseased and bitten fruit bodies should not be frozen. Such specimens contain toxic substances hazardous to human health.
• Third, It is advisable to take small whole fruiting bodies. Because after defrosting, small, fragile pieces will not look aesthetically pleasing.

How to process volnushki for freezing

To prepare volushki for the winter, you need to carry out a number of manipulations with them before freezing:

1. Clean each fruiting body from dirt and debris.
2. Remove the thin “terry” film from the top surface of the cap.
3. Trim the ends of the legs.
4. Soak the raw materials in a salty solution for three days, changing the water twice a day to clean water (this will help remove the bitterness from the laticifers).
5. Dry outdoors.
6. Boil for 20 - 30 minutes.
7. Drain the water and dry the product slightly.

After boiling, the milkweed can be immediately placed in containers and frozen.

Is it possible to freeze fresh mushrooms?

Since volushki belong to the milky species, which contain a white, oily and extremely bitter liquid, it will not be possible to freeze them raw. Even thorough soaking of the raw materials will not completely remove the specific bitterness from it.

How to freeze boiled volushki

Boiled frozen mushrooms are the most common option for winter preparation of these mushrooms. To prepare you need:

1. Prepare the fruiting bodies as described above.
2. Boil for at least 20 minutes.
3. Place in a colander.
4. Dry.
5. Place in containers; you can use plastic, glass and metal containers.In addition, milkweeds are stored well in ordinary plastic bags.
6. Place the workpiece in the refrigerator, allowing it to cool for 3 to 5 hours.
7. Transfer the containers to the freezer.

How to freeze volnushki after blanching

You can also freeze volushki at home by blanching. To do this you need:

1. Soak the fruiting bodies for 3 days, remembering to add salt to the water and change it twice a day.
2. Dry the product on a flat surface.
3. Place in a colander or pressure cooker.
4. Leave to steam for 30 minutes.
5. Divide into containers.
6. To freeze.

Blanching, unlike boiling, allows you to preserve the natural color of the mushrooms, although it takes longer to cook.

How to freeze stewed volushki in the freezer for the winter

In addition to the usual freezing of tremors for the winter, there are also more original recipes. Stewed mushrooms can also be stored in the freezer, along with the sauce in which they were cooked. To do this, you can prepare the raw materials as follows:

1. Place the pre-soaked and boiled milkweed in a frying pan with a small amount of vegetable oil.
2. Fry for 20 minutes.
3. Add onions and carrots to taste (it’s difficult to spoil the dish with vegetables), salt and pepper.
4. Fry for another 15 minutes.
5. Pour in some water and add bay leaf.
6. Simmer for about half an hour.
7. Place into containers while hot, without pouring liquid all the way to the top.
8. Wait until it cools down completely.
9. Place in the freezer.

How to properly freeze salted trumpets

Freezing mushrooms for the winter is a simple process, especially if you put already salted mushrooms in the freezer. You can marinate and salt the harvested crop using any of the usual methods and freeze the jars. But there is one recipe that allows you to preserve all the benefits of the milkweed, its appearance and taste. To prepare you need:

1. It is important to steam soaked raw materials for 20 minutes.
2. Then place them in a cup or other container for pickling, caps down.
3. Each layer should alternate with a layer of coarse salt, dill and peppercorns (no more than 50 g of salt per kilogram of fruiting bodies, and spices and herbs can be added as desired).
4. Then the container with pickling needs to be covered with a lid of such a diameter that it reaches the mushrooms.
5. You need to place a weight on top (a jar of water).
6. Keep at room temperature for 24 hours, then put in a cool room for 7 - 10 days for salting.
7. Place the workpiece into containers.
8. To freeze.

This option will allow you to avoid a large amount of liquid in jars and preserve the taste of the finished product. Subsequently, frozen pickles can be eaten without additional processing, sprinkled with herbs or onions and watered with vegetable oil.

How to freeze fried volushki in the freezer

Eating fried trumpets in winter is the dream of many housewives. A simple recipe for freezing volushkas for the winter will help you bring it to life, which involves pre-frying them:

1. The soaked raw materials must be boiled.
2. Pour some oil into the frying pan.
3. Heat it up and add mushrooms.
4. Add salt and pepper to taste and fry over medium heat for 15 - 20 minutes.
5. Add onion cut into half rings.
6. Fry for another 15 minutes, reducing heat to low.
7. Place in containers along with onions and oil.
8. Cool.
9. Place on the refrigerator shelf for 2 - 4 hours.
10. To freeze.

How can you freeze caviar from volnushkas for the winter?

You can freeze mushrooms such as tremors not only in their almost whole form. Even prepared milky caviar is suitable for these purposes.

To do this you will need the following components:

• wavelets – 2 kg;
• tomatoes – 2 kg;
• salt – 2 tsp;
• vegetable oil (you can take unrefined) – 1 l;
• onions – 2 kg.

Preparing caviar:

1. The soaked volushki must be boiled for 15 minutes, adding salt to the water first.
2. Then drain and repeat the operation twice more.
3. Cut the onion into large pieces.
4. Also cut the tomatoes into several pieces.
5. Pass all ingredients through a meat grinder.
6. Mix everything, add salt and butter.
7. Boil the caviar for half an hour over low heat.
8. Place in jars (they must be sterilized first).
9. Close with lids.

The finished caviar should cool completely. After this, it can be frozen in the freezer.

Do the waves dry out?

Many housewives have probably tried drying volushki for the winter, and boiling them before using them in preparing various dishes. This approach to harvesting mushrooms is not only incorrect, but also extremely dangerous.As the mushroom dries, the bitter-tasting milk it contains is completely absorbed into the structure of the mushroom, and further attempts to wash it out are futile.

That is why it is not recommended to harvest this type of mushroom without preliminary long-term soaking and heat treatment. Milk, which irritates the mucous membranes of the stomach and causes poisoning, can only be destroyed by boiling, stewing or frying. In addition, it comes out after soaking, but such mushrooms cannot be dried in the future, since they will be filled with water. Therefore, dried tremors are not eaten.

Storage and defrosting rules

Proper freezing of mushrooms is only the first stage of harvesting mushrooms for the winter. The key point is proper conservation and the ability to defrost raw materials.

There are a number of storage rules that must be followed:

1. You need to lay out the volushki for freezing in small batches. Having taken out the container and defrosted it, you need to completely use the product, since re-freezing is unacceptable.
2. There should be no other products in the box where frozen trumpets are stored, since the fruiting bodies quickly absorb foreign odors.
3. Boiled volushki can be stored frozen for 12 months. Stewed, fried and salted products can be kept in the freezer for no more than 6 months.

It is equally important to learn how to defrost volushki correctly. There are also a number of recommendations in this regard:

1. Containers with the workpiece must not be placed in a microwave oven or in hot water.
2. The best option is to first put the container with the mushrooms in the refrigerator so that they thaw a little, and only then continue defrosting at room temperature.
3. It is allowed to place containers with wavefish in cold water.

Conclusion

There are different ways to freeze volushki for the winter. The main thing is to remove the bitterness from the mushrooms and properly store the finished product so as not to harm your own health and preserve the beneficial properties of the aromatic and tasty product.

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