Rules of conservation of mushrooms | recipes
If you read the old cookbooks, nowhere to be found the recipe canning mushrooms under metal lids. Describes how hot and wet salting in barrels, storage means not long in cold cellars. And it is right. The most terrible disease that is hiding under the covers - botulism.
Butulotoksin - poison which pathogens live in the soil, get into cans together with mushrooms, are not killed by boiling and rapidly multiply in the absence of oxygen. The safest methods of harvesting is drying and salting. With the advent of low-temperature freezers have a great opportunity to freeze them for future use.
Precautions for preserving mushrooms
If you still stopped at canning, it is necessary to observe all safety measures:
- to thoroughly wash the mushrooms;
- do not close them immediately after cooking, let them stand up in brine for about 12 hours;
- necessarily add acetic acid;
- after opening the cans, put all the contents into a saucepan and boil for at least 30 minutes.
It is always advisable to eat pickles and homemade preserves. Do not buy a beautiful jar from strangers, trading in the market, and especially along the roads. It is not recommended to buy a mixture of mushrooms, because they differ in the time of heat treatment and preservation techniques. But even being sure that they are edible, we must remember that they relate to food and trudnousvoyaemoy prohibited for children under 3 years of age, and with extreme caution allowed their use for people with diseases of the stomach, intestines, liver and kidneys.