Hi all! Today we have a new topic on our blog about how long frozen mushrooms last. My father is a mushroom picker. Like any real mushroom picker, he has his places. Which he doesn't tell anyone about. That's why we have a lot of mushrooms! I really love mushrooms and every autumn we prepare them for the winter. This is a very long and difficult process, but it pays off! Today I want to share with you our method (method). But first you need to answer the question, how long do frozen mushrooms last?
How mushrooms store nutrients
Mushrooms contain a lot of protein, about 1% fat, close to 3% carbohydrates, amino acids and vitamins. Also microelements (copper, zinc, iron, cobalt, calcium and potassium). Due to this content of useful substances, mushrooms are considered a dietary product, but we still must not forget that mushrooms are difficult to digest by the body, and you cannot eat a lot of them.
White mushrooms
There are mushrooms that have a healing effect on the body :
- Porcini mushrooms destroy E. coli.
- Russula: greenish (scaly), brownish, blue-green, olive suppress the growth of malignant tumors.
- Chanterelles and russula suppress staphylococci.
Russula greenish (scaly)
Chanterelles
Various edible mushrooms are useful for headaches, gout, and chanterelles improve liver condition .
Many useful substances in mushrooms are preserved if they are processed immediately after collection and marinated or salted.
But most of the nutritional properties are preserved in mushrooms if they are frozen .
Here is an unusual way to freeze mushrooms :
- We clean edible (do not take conditionally edible) mushrooms, rinse them in cold water, cut large ones into quarters, small ones - whole.
- Prepare a lemon solution (1 teaspoon of lemon juice or 1.5 teaspoons of citric acid, 0.5 liters of water), and soak the mushrooms in it for 5 minutes so that they do not darken and remain a beautiful natural color.
- Steam the mushrooms: whole medium-sized mushrooms – 5 minutes, small ones or cut into quarters – 3-5 minutes, finely chopped – 3 minutes.
- Distribute the cooled mushrooms into bags and freeze in the freezer.
Terrible disease botulism
Sausage poison (botulinum toxin) is one of the most powerful poisons. It affects muscles, causes vomiting, abdominal pain, makes swallowing difficult, and impairs vision. One of the reasons is improperly prepared canned mushrooms. The toxin is produced in the soil, so poorly washed mushrooms cause the development of bacteria.
Several mechanisms of neurotoxin poisoning are known. The most common is the accidental penetration of bacterial spores into the human body through the gastrointestinal tract. Spores are often found in foods that are packaged without access to air. Botulism occurs after eating contaminated and improperly stored canned food. Sausage poison can occur in meat and semi-finished products if they are not stored correctly, especially in the summer.
Botulism can affect the body as a result of consuming canned mushrooms, which are usually not suspicious in terms of appearance, smell or taste. In cans affected by botulism bacteria, gas is released, which causes so-called bombing, that is, visible swelling of the upper and lower parts of the can, and is manifested by hissing gas when trying to open the can.
For symptoms of poisoning to appear, only 0.001 mcg/kg of body weight is affected by botulinum toxin. The lethal dose for a man weighing 70 kg is 70 mcg in terms of pure toxin. Clinical symptoms usually appear within 12 hours, but this time can range from 2 hours to 14 days:
- nausea, vomiting and diarrhea;
- visual impairment - blurred vision or diplopia;
- symmetrical paralysis or damage to the cranial nerves, prolapse of the lower jaw, difficulty swallowing and slurred speech;
- descending flaccid paresis of the limbs with damage to the muscles of the chest and diaphragm, which leads to respiratory failure;
- dryness of the mucous membranes of the oral cavity and pharynx;
- conjunctival hyperemia;
- pastoral hypotension;
- decreased blood pressure;
- urinary disorders.
How long can fresh mushrooms be stored without processing after harvest?
How long to store fresh mushrooms
When going on a “mushroom hunt,” you should arm yourself with a knife with a stainless steel . When cutting mushrooms with such a knife, they will not turn black and will stay fresh longer.
Mushrooms are a perishable product, so the time to collect them is 4 hours , and then you need to start processing the mushrooms.
brought from the forest , collected in the rain, need to be cleaned and processed immediately upon arriving from the forest.
Mushrooms collected in dry weather without refrigeration can be stored for 6 hours, no more . If you do not have time to peel all the mushrooms at once, you need to arrange them so that they do not touch each other, without washing them, in a cool place, and try to process them for 16-18 hours .
it is about 10°C on the balcony .
You can store fresh, peeled mushrooms in the refrigerator for no more than 3 days..
Dried
When dried, this product is most aromatic.
These fruits can be dried in different ways: by stringing them on a thread, in a dryer, or in the oven.
It is important to do this by gradually reducing the moisture level in the fungal cells. Compared to canning, the drying process saves time, jars and lids are not needed, the finished dried product is easier to store and takes up little space.
Dry fruits should be stored in a place with good ventilation and low humidity. It is important that dried mushrooms have access to air, so plastic bags and plastic containers are not suitable.
Fabric or canvas bags suspended from the ceiling are ideal for this purpose. The shelf life of dried mushrooms ranges from 1 to 2 years .
Periodically, bundles of dry fruits must be removed and inspected, drying them in a dryer or oven if necessary.
The main enemy of the product is dampness, which leads to mold and rot. A musty smell, the presence of worms, the appearance of fungus and mucus - these are the main signs of spoilage of the product.
How and for how long you can store frozen mushrooms in the refrigerator, freezer: storage rules
How long to store frozen mushrooms in the freezer
Mushrooms can be stored in the freezer depending on the temperature maintained by the freezer:
- At a temperature of -12-14°C – for 3-4 months
- -14-18°C – for 4-6 months
- -18-24°C – for 1 year
Frozen mushrooms can be stored in the refrigerator only until they are thawed , then they need to be boiled or fried, otherwise they will become soft and begin to rot.
Defrosting rules
Mushrooms frozen raw are thawed on the bottom shelf of the refrigerator, and then kept at room temperature, but no more than 1 hour. Boiled and fried products are not previously defrosted. It is immediately added to the dish during the cooking process.
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How and for how long you can store boiled mushrooms in the refrigerator, freezer: storage rules
How long to store boiled mushrooms in the refrigerator, freezer
Boiled mushrooms or mushroom soup can be stored in the refrigerator for 1-2 days , depending on what temperature your refrigerator maintains.
Frozen boiled mushrooms can be stored in the freezer for about 1 year , but you need to remember that you cannot take them out and defrost them, and then freeze them again, as the mushrooms will lose their taste and can be harmful to health.
How and for how long you can store salted mushrooms in the refrigerator, freezer: storage rules
How long to store salted mushrooms in the refrigerator, freezer
To properly pickle mushrooms you need to have a room with a constant temperature of plus 3-4°C , if the temperature is minus, the mushrooms will freeze and lose their properties, if it is more than plus 7°C, harmful bacteria will begin to develop. This room is called a basement. In addition, the basement must be dry , but if it is not, you need to look for another way out.
You can salt the mushrooms in a saucepan and keep them until they are salted on the balcony, and then put them in the refrigerator or freezer.
Here's how experienced housewives advise storing salted mushrooms :
- Drain the brine from the salted mushrooms, dry them, put them in plastic bags, and place them in the freezer . Mushrooms can be stored this way for 1 year . Before eating mushrooms, defrost them naturally (take them out of the freezer onto the kitchen table and wait until they defrost), add the onion cut into half rings, pour in sunflower oil, and serve with boiled potatoes.
- the salted mushrooms in a jar along with the brine, cover the top with a cloth soaked in vodka or alcohol, press it down with a wooden circle or wooden sticks crosswise so that the mushrooms do not float, close with a plastic lid also soaked in vodka, and store in the refrigerator for several months .
- If it’s hot on the balcony, but you want to salt the mushrooms, then you can salt them like this: salt the mushrooms in a jar for 7 days (in the refrigerator), then drain the brine, and fill the mushrooms with vegetable oil to the top . You can already eat them. Can be stored for 1-2 months .
- After pickling the mushrooms, drain the brine from them, add fresh brine, boil for 2 minutes in a saucepan, put in jars, sterilize for 30 minutes, and seal. Hermetically sealed salted mushrooms can be stored in the refrigerator for six months.
Useful tips
- Raw mushrooms should be defrosted in the refrigerator. The best option is to leave them overnight on the bottom shelf and remove them from the container in the morning.
- Boiled, stewed or fried preparations do not require special defrosting. You can shake them out of the bag directly into a saucepan with broth or into a frying pan - they will defrost during the cooking process.
- You need to freeze in small portions - each of them is intended for one time. After defrosting, the product rapidly loses nutrients and taste, its shelf life is significantly reduced and its appearance deteriorates.
- The best option for freezing are small young white and redheads, which are convenient to freeze whole. Their dense pulp perfectly retains its shape, preserves its taste and rich aroma.
- Under no circumstances should wormy specimens be frozen. If you don’t want to cut them, but you suspect they may be wormy, leave them in salt water for 2-3 hours so that the worms come out on their own.
- Instead of boiling, blanching is sometimes used. The mushrooms are dipped in boiling water for a minute, and then discarded in a colander and immersed in ice water.
- It is useful for owners of large freezers who often make preparations to put marks on the containers - to write down the freezing date. This is especially true for semi-finished products, which have a shorter shelf life and should be eaten faster.
- Frozen mushrooms have the property of absorbing flavors, so they should be placed in the freezer separately from other products (in tightly closed containers or special ziplock bags).
- Tubular varieties are recommended to be frozen raw or fried without prior cooking or blanching. When boiled, they become saturated with moisture and become watery, which negatively affects the taste, preservation and appearance.
- If you need to save space in the freezer, it is better to freeze pre-boiled or fried preparations. During the cooking process, they lose volume and are compactly placed in bags. If you want to stock up on fresh mushrooms, cut them into 1 cm thick slices.
- Never put hot mushrooms in the freezer after boiling or frying - condensation will form on them, which will eventually turn into an ice crust. In addition, you should not freeze wet specimens - the moisture in them will also form ice crystals. However, if you plan to cook mushroom soup soon, you can freeze the main ingredient for it along with the broth.
By following all these simple rules and recommendations, you can delight your friends and family all winter with wonderful dishes made from the amazing gifts of the forest - mushrooms.
How and for how long you can store fried mushrooms in the refrigerator, freezer: storage rules
How long to store fried mushrooms in the refrigerator, freezer
Fried mushrooms can be stored in the refrigerator for no more than 1 day .
Fried mushrooms can be stored in the freezer for 6 months . Such mushrooms are suitable for pies, pizza and kulebyak, as a filling, and you can also prepare casseroles and juliennes from them.
Fry mushrooms for freezing as follows:
- Cut the peeled, washed sponge mushrooms into small pieces.
- Fry in a small amount of vegetable oil for about 15-20 minutes.
- When the moisture has evaporated, turn off the fire under the mushrooms and let it cool.
- Place into bags and place in the freezer.
Another option for freezing , in order to better preserve the mushroom taste, peeled and washed sponge mushrooms can be cut into pieces, placed on a baking sheet, and kept in a hot oven (about half an hour) until the moisture evaporates , and then cooled and placed in the freezer.
How to store fried mushrooms for the winter?
How long to store fried mushrooms rolled in a jar
Fried mushrooms for the winter
All sponge mushrooms and chanterelles can be prepared this way.
- Wash the mushrooms, clean them, blanch them for about 5 minutes in hot water, remove them from the water and let them drain.
- Fry the mushrooms in a sufficient amount of vegetable oil, add salt and pepper, add finely chopped onion fried in vegetable oil.
- Melt the butter.
- Pour a little butter into a clean, sterile jar, place the mushrooms tightly, pour butter on top so that all the voids are filled, and there is a thick layer of butter on top.
- We roll them up sterile or cover them with plastic lids and store them in the refrigerator for the whole winter.
Note : Instead of butter, it is better to use lard, since butter becomes bitter over time, but lard does not.
Where to store and how much salted mushrooms after salting, how to store them in the apartment?
How long to store salted mushrooms in an apartment
Sometimes it seems that the easiest way to store mushrooms in an apartment is to roll them in jars. Pickled mushrooms are suitable for rolling; they contain a lot of vinegar, and it prevents the development of harmful bacteria, but salted ones are not immune to this. Therefore, it is better not to roll up salted mushrooms, but to use the ancient methods of our grandmothers .
Advice from experienced housewives:
- A pan of salted mushrooms can also be stored on the loggia , but you need to remember that mushrooms at temperatures below plus 3°C lose their taste , so you need to make an insulated box and store them there.
- Salted mushrooms need to be checked once a week to see if there is enough brine in the mushrooms, if the brine has evaporated, add cold boiled water , and if mold appears, remove it.
- If you didn’t keep track, and a lot of mold appears in the mushrooms , you need to drain all the brine, rinse the mushrooms with cold boiled water, and add new brine (for 1 liter of water, take 10 g of salt, a few peas each of black and allspice, 1 bay leaf, a few buds of cloves and garlic cloves, dill seeds, a small horseradish root).
Canned
When canning, the product is exposed to high temperatures, and as preservatives , so the product has a long shelf life.
You can find advice on the shelf life of jam here.
What to look for when choosing?
When choosing canned mushrooms, it is important to know what to pay special attention to:
- Walking past canned champignons, honey mushrooms, chanterelles, etc. in iron cans - it is even visually impossible to control the contents.
- Take products only from domestic manufacturers located in areas with wooded areas.
- The liquid, that is, the marinade or brine, should be clear, colorless or slightly yellowish.
- There should be no dark spots or traces of wormholes on the caps and legs (especially on the cut, if the mushrooms are sliced).
- The lid should not show signs of swelling.
On the market you can only buy canned food that was produced at the factory, in compliance with the proper technology and under the control of the manufacturer’s services .
In the hands of unknown persons, purchasing such products is extremely dangerous, both because of the use of poisonous doubles and because of the likelihood of botulinum toxins developing in the jars (the lack of labeling makes it impossible to determine the time of production).
How long can you store?
Store-bought and home-canned mushrooms have different shelf life: in industrial production conditions, it is possible to use special devices, such as autoclaves, etc., that provide better heat treatment and a higher degree of tightness.
How long can you store marinated mushrooms in jars under an iron lid in the cellar, rolled up?
How long to store pickled mushrooms closed with iron lids
The ideal option for storing jars of pickled mushrooms is the cellar . It maintains approximately the same temperature in both winter and summer – plus 15°C, dark and dry. In a dry cellar, pickled mushrooms closed with tin lids can be stored for 1 year, and if the lids are glass - 2 years .
In the apartment, in the pantry, also store pickled mushrooms, but their shelf life is shorter - 8 months .
How long can pickled mushrooms be stored in the refrigerator after opening the jar?
How long to store pickled mushrooms in an open jar
If you opened a jar of pickled mushrooms and didn’t eat them all at once, you can store the mushrooms in the jar for some time:
- Refrigerator temperature plus 7-10°C - 12-17 hours
- Temperature plus 5-0°C, then for 1-3 days
- From 0 to minus 2°C – 3-4 days, pickled mushrooms are safe to eat
