When preparing preserves for the winter, many housewives wonder what kind of lids are best for covering pickled mushrooms. Indeed, unlike pickled vegetables, jams and compotes, forest products differ not only in type, but also in preparation technology. The modern recipe invites cooks to try both classic solutions, including sealing under metal, and options for screw-on and nylon lids.
Of course, barrel preservation methods have also been preserved. True, they are not suitable for everyone, but only for people living in a private house and having a cellar for storing preparations. Oak barrels make the task easier. Storage, taste and aroma, if not superior to apartment methods, undoubtedly make the task easier for men and women who decide to stock up on a gourmet snack for use. But if it is not possible to store the marinade in the cellar, it is still worth finding out in more detail which lids are most suitable for salting, marinating and even frying for the winter.
The choice of lids depends on the mushrooms collected, their level of edibility, marinating technology, and even the recipe itself. Their choice is described in more detail below. And most importantly, reviews confirm the correct choice in favor of plastic or metal.
What kind of lids are best to cover salted mushrooms? Photo
Salted mushrooms can be closed under any lid. Snotty butterflies, fragile but incredibly tasty honey mushrooms, noble boletuses and mushrooms, and other edible mushrooms feel good not only under metal, but also with plastic, glass and even nylon lids.
If there is a fear that the workpiece may become moldy, just pour a small amount of melted hot oil on top of the marinade. 1 cm is the optimal level recommended by experienced mushroom pickers who have been collecting forest bounty after a quiet hunt for several years.
What kind of lids are best for covering pickled mushrooms?
Despite the fact that many housewives are accustomed to closing pickled mushrooms under metal lids, it is better to choose glass ones. Glass - extends the shelf life of blanks, increasing it to a year and a half. Mushrooms can be stored in metal for no more than three months.
Nylon lids are allowed in hot pickling methods, where the refrigerator is responsible for the safety of the finished product. Crispy, aromatic and, most importantly, tender, they store well for several months.
What is better than glass, nylon and polyethylene?
Unlike metal, lids made of glass, nylon and polyethylene preserve the freshness and value of mushrooms better. With proper preservation, even fried preparations will be tasty and aromatic, as if straight from the frying pan.
Of course, jars can only be stored under such lids in a cold place. Refrigerator shelf, unglazed balcony in winter (at temperatures up to 0 degrees) and cellar.
Real reviews
- Yulia Viktorovna, 31 years old
My mother has been storing mushrooms under metal lids all her life. I don’t know why everyone doesn’t recommend this method...
- Maryana Leonidovna, 27 years old
I prefer to cover the blanks under glass. Taste qualities are preserved, and the value of the product remains high.
- Evgeniy Pavlovich, 44 years old
It doesn't matter how you close the mushrooms. The most important thing is to follow the conservation rules and not neglect the storage rules. If the recipe says that boletus can be stored under nylon covers for no more than 3 months, you should not increase the period at your discretion. Then nothing will harm your health, and your family will be healthy!
During my life I have heard many cases about how people undermine their health due to violation of data recommendations during conservation. But this is the first time I’ve heard about the dangers of lids! It seems to me that people create problems for themselves.
Before asking yourself what kind of lids are best to cover pickled mushrooms, you should carefully read the recipe. The descriptions usually mention what material the workpiece should be made of. We are talking not only about the contents, but also about the cans and lids themselves. Well, if the step-by-step preparation does not talk about this, you should make a choice yourself, between glass, metal, nylon or polyethylene.
Is it possible to pickle wild mushrooms in a plastic bucket?
Is it possible to pickle mushrooms in a plastic bucket? This question interests many housewives. The summer period and the beginning of winter for many housewives are spent preparing for winter, namely: pickling, seaming and pickling various vegetables and fruits. After all, in winter, sometimes you really want something tasty, fruit or vegetable.
It is recommended to pickle mushrooms in glass or enamel containers with intact enamel, as well as in wooden tubs.
Of course, you can just go to the supermarket and buy juice or canned cucumbers, or pickled mushrooms. But how can you compare a store-bought product, produced in an unknown place and by an unknown person, with delicious snacks prepared by the caring hands of our mothers and grandmothers!
The canning process takes a certain amount of time and effort, but it's worth it. And when jars with various jams and salads are already located on the shelves in the cellar, and there is no longer enough dishes for anything, the mushroom period begins. With the onset of the mushroom season, housewives are faced with the question of whether it is possible to pickle mushrooms in a plastic bucket. Someone might ask rhetorically: “Are there really no other dishes left in the house?” But this also happens - cabbage is still being fermented there, something else is busy here. I really want some salty mushrooms for the winter, but there aren’t enough dishes.
We recommend reading: How to Store Boiled Beef Tongue in the Refrigerator
What kind of lids should you use to cover pickled mushrooms to store in winter?
Novice cooks often ask this question, since many people know cases of poisoning by butulinism bacteria caused by tightly sealed metal lids. However, some experienced mushroom pickers confidently use these iron devices in their practice, without any fear for their health. So, what kind of lids can you use to cover pickled mushrooms?
First, you need to figure out what kind of harvesting method you plan to use with the harvested mushrooms: pickling or pickling. If we are talking about salted mushrooms, then you need to use plastic or glass lids, but it is better not to seal the latter too much. In the absence of air, dangerous botulinum toxin bacteria begin to develop in the jar. In this case, it is better to use polyethylene lids, since they allow air to pass freely.
What kind of lids are best for covering pickled mushrooms?
There is a lot of discussion about what kind of lids to cover pickled mushrooms with. In any case, if you want to use metal lids, pay attention to their quality. Each specimen has a special inert coating on the inside. It is definitely better not to take bent, scratched or those with visible varnish residues on the reverse side.
Before choosing which lids to cover the marinated mushrooms under, you need to consider that the metal can oxidize upon contact with the marinade. Therefore, in this case, it is better to fill the brine so that it does not touch the neck of the jar, and store the containers themselves exclusively in a vertical position. In addition, to prevent the metal from corroding, you can pour a small layer of vegetable oil on top of the marinade, and then safely roll it up. Do not forget also that it is necessary to sterilize not only the jars, but also the lids. It is important to take all these points into account when deciding which lid to cover the pickled mushrooms with. There are no specific answers to this question, but there are useful recommendations that you need to listen to when choosing a seaming method.
Which lids to marinate mushrooms under: tips for housewives
Canned mushrooms have always been considered one of the most popular preparations for the winter. There is hardly anyone who does not like to open jars of pickled mushrooms on cold winter evenings to taste the delicious forest delicacy. However, before they get to the table, these delicious fruiting bodies go through several stages of processing. There are many nuances associated with their preservation that every housewife who deals with such preparations for the winter needs to know. For example, you need to know what kind of lids are best to cover pickled mushrooms?
What kind of lids can be used to cover pickled porcini mushrooms?
What can we say about pickled porcini mushrooms - what kind of lid is used to cover this type of fruiting body? In this case, there are also no specific laws and strict rules. As already noted, under a plastic coating, mushrooms have a sharply reduced shelf life. And if you want your appetizer to last longer, it is better to use metal lids, but the marinade must contain acetic acid.
Knowing all these simple tips, the question: what kind of lids should be used to cover pickled mushrooms will not confuse the housewife.
Mushrooms should not be covered with iron lids, as this can provoke the development of butulinism bacteria, and this disease is often fatal. But this does not mean that preserving mushrooms should be abandoned forever. The main thing is to marinate them correctly and heat them, as well as choose suitable lids.
General recommendations for storing salted mushrooms
The first important condition for long-term storage of salted mushrooms is sterility of the dishes . If bacteria get into the container, the salted mushrooms will spoil even if other conditions are met. Glass and ceramic containers are sterilized, and pots, buckets and barrels are thoroughly washed, scalded with boiling water and dried.
The next significant point is temperature . Regardless of the pickling method, mushrooms are stored in a dark, cool, dry place. Recommended temperature is about +6 °C. Higher rates lead to mushroom souring, and at low temperatures they become brittle and lose their taste. It is best to store salted mushrooms at home in the refrigerator. Large reserves are kept in a cellar or dry basement (a glazed balcony can also be used for these purposes). To prevent the mushrooms from freezing, they are insulated with old blankets, sawdust, etc.
You can only eat mushrooms that you are 100% sure are safe. Spoiled mushrooms, moldy or improperly prepared preserves can be fatal!
Another point that affects long-term storage of salted mushrooms is brine . Excess salt will preserve mushrooms for a long time, but it will be impossible to eat such a product. Lack of salt causes the fermentation process. Prepare the brine using only proven recipes and reliable sources.
If the product is stored in brine, turn the stock once a week to ensure the brine moves and thoroughly saturates all the mushrooms.
A container for storing salted mushrooms is also of great importance. Glass, wood and enamel containers should be used; Avoid clay, galvanized tin, aluminum or plastic utensils. Do not cover mushrooms with plastic, cellophane or parchment paper - this is an ideal environment for the growth of mold and yeast.
Source: depositphotos.com
Mushrooms can be covered with different lids
Mushroom lovers enjoy not only their taste, but also the process of going into the forest in search of this “plant meat”. Well-known mushroom pickers assure you that you should not be afraid of iron lids for sealing mushrooms. The main thing is to choose them correctly, as well as prepare the marinade and process the mushrooms. After this, you don’t have to be afraid of any botulism.
Before you start packing mushrooms, you should decide on the method of canning them. This can be salting or marinating. Based on this, it is already worth selecting lids. If the housewife decides to pickle mushrooms, then it is better to take plastic or glass lids, but they will not seal them too much. Botulinum toxin bacteria develop in an environment where there is no air, so these types of lids will allow air to enter the jar and they will remain safe for health.
If the housewife decides to marinate mushrooms, then it is better to choose metal or screw lids. It turns out that iron lids are not as dangerous as they say. It is worth remembering that botulinum toxin does not like an acidic environment, so it cannot appear in a marinade with vinegar. The main thing is to wash the mushrooms well, clean the stem from the soil, because it is in it that butu- lism may be present, sterilize the jars with lids well and roll them up tightly, while pouring the marinade generously over the mushrooms.
Mushrooms that are stored under plastic covers can be kept for no more than 3 months, those that are rolled up with iron - no more than 1 year.
Salted milk mushrooms for the winter
Tubular mushrooms are better suited for harvesting. Most often they try to pickle milk mushrooms for future use. Let's find out how to make and store them correctly.
Important : for soaking, use only wooden, glass or enamel dishes. Galvanized milk reacts chemically with the substances released by milk mushrooms, and as a result, the mushrooms become inedible.
Cooking time: 30 minutes
Number of servings: 7
Energy value
- proteins – 2.3 g;
- fats – 1 g;
- carbohydrates – 0.5 g;
- calorie content – 20 kcal.
Ingredients
- milk mushrooms - 1 kg;
- garlic – 4 cloves;
- black peppercorns – 6 pcs.;
- currant leaves – 6 pcs.;
- horseradish leaves – 2 pcs.;
- dill stems – 4 pcs.;
- salt – 40 g.
Step-by-step preparation
- Sort out the milk mushrooms. If you come across wormy mushrooms, evaluate how badly they are eaten away: when there are few damaged areas, you can cut them off; if there are a lot of them, these mushrooms are not suitable for pickling. Clean the milk mushrooms from debris and rinse under running water.
- Cut off the mushroom stems, place the caps in a large bowl and fill with cold water, in which you first dissolve salt at the rate of 10 g per liter and citric acid - 2 g per 1 liter. Set the pressure: cover the milk mushrooms with a lid and place something heavy on top.
- Soak the mushrooms for two days. During this time, remove the pressure several times and change the water. Soaking allows you to remove the bitterness that the milky juice contained in milk mushrooms can produce.
- When soaking is complete, drain the water and rinse the mushrooms several times. Cut the caps that are too large into 2-3 pieces.
- Process the jars, rinse thoroughly so that no soap or soda remains on them. Preheat the oven to 150-160 degrees and keep clean jars in it for 10-15 minutes.
- Remove the peel from the garlic and cut each clove into slices about 2 mm thick. Horseradish leaves are quite large, so tear them into pieces. Break the dill stems into pieces too.
- Start filling the jars. Place several slices of garlic, a couple of black peppercorns, currant leaves, horseradish leaves and dill stalks on the bottom, sprinkle with salt. Then add some mushrooms. So alternate layers until you fill the jars to the top.
- Place pressure on each jar and leave the mushrooms in a cool room for a day. During this time, the milk mushrooms will settle a little, and the container can be replenished. Close the jars with nylon lids and put them in the basement or pantry. After a month, you can eat milk mushrooms.
Important : to seal jars with this salting method, use nylon or glass lids. The second ones need to be closed not too tightly. It is important that air enters the jar, otherwise clostridia will begin their life activity there, provoking the development of botulism.
There are different recipes and ways to preserve mushrooms for the winter. This snack can replace meat in terms of protein. The main thing is to do everything correctly, use suitable lids, and follow storage standards. For example, it is not recommended to keep salted milk mushrooms, the recipe for which is described above, for more than six months. But they are unlikely to last that long: canned mushrooms are a very tasty snack. Good luck with your preparations and bon appetit!
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Mushrooms can be rolled up with iron lids, the main thing is to choose them correctly
If the housewife nevertheless decides to roll up the pickled mushrooms with an iron lid, then, first of all, you should pay attention to their quality. They must be intact, without any damage. In addition, each cover must have a special inert, scratch-free coating on the inside. It is better to avoid curved lids on which remaining varnish is visible.
Before closing the mushrooms with an iron lid, you need to check how tightly they fit into the jar. To find out, just pour water into a jar, roll up the lid and turn it over. If no bubbles are visible and the lid remains dry, then they can be safely used. But, it is worth remembering that metal can oxidize when exposed to acid, so you need to pour the marinade over the mushrooms so that it does not touch the lid. The jars themselves should only be stored in an upright position.
To prevent corrosion from damaging the iron lid, you can pour a little sunflower oil into the marinade. It will rise to the top and serve as a lubricant for the lid. The top of the lid can be wrapped in a plastic bag and safely placed in the basement. This way the lids will remain safe and sound, and there is no need to think about any botulism.
Storing salted mushrooms. Sealed seaming method
Incorrect technology when preserving mushrooms by sterilization and seaming can cause irreparable harm to health (result in botulism, poisoning and other intestinal infections). The main rule to follow is to thoroughly comply with the sterilization conditions. If you are not confident in your own capabilities, it is better not to roll mushrooms. Sterilization should take place at a temperature of +120…+125 °C; Only autoclaves can provide such conditions. When canning at home, to avoid poisoning, other methods are used:
- the mushrooms are thoroughly washed and boiled 2-3 times with an interval of 24-36 hours. Thick legs are boiled 2 times longer;
- storage utensils are thoroughly sterilized beforehand;
- before opening canned mushrooms, boil the jars for at least 30 minutes from the moment of boiling so that the toxins are destroyed;
- use vinegar marinade. Homemade pickled mushrooms are safer than salted and pickled ones.
Source: depositphotos.com
The next important point: how long can salted mushrooms be stored and under what conditions? All canned food should be stored in a dark, dry, cool place. Sterilized mushrooms are stored at temperatures from 0 to +15 ° C and air humidity no more than 75%. It is advisable to keep homemade preparations in the refrigerator. The shelf life of home canned food does not exceed 6-8 months. Factory-made salted mushrooms last longer (expiration dates vary among manufacturers).
All mushrooms sterilized in brine must be eaten immediately after uncorking. Only preparations using a strong spicy vinegar solution can be stored in the refrigerator in an open jar for several days.
