2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When canning mushrooms do not leave them long to process. It is good to put them in the freezer a day or two after they are picked or bought. The same is true of consumption - do not leave for too long in the refrigerator. And keep them away from other products, especially those with a strong aroma, because mushrooms quickly absorb any odors.
How to freeze mushrooms?
You can freeze them raw, or you could blanch them beforehand. If you want them to be raw keep in mind the fact that most mushrooms are not suitable for freezing raw as they are peeled. Buttercup, for example, is suitable for this method.
Wash the mushrooms well and cut them to the desired shape and size. Add a teaspoon of butter. You can store them in a plastic bag and in the freezer for no more than three months.
Make a note of when you put them on so you don't miss the deadline. After thawing, you can cook them directly without having to wait for them to thaw.
When blanching, put them in boiling water for no more than two minutes. Remove, pour cold water and wait for them to drain well. Arrange them in plastic bags and freeze.
You can store the mushrooms in the freezer by steaming them first. Mushrooms prepared in this way can be frozen in your freezer for a year. You cut them into halves and quarters, maybe whole - depending on their size.
You can soak the mushrooms for about 5-6 minutes in a solution of 1 tsp. lemon juice, 1 tsp. water, 1 ½ tsp. citric acid - this procedure is done in order for the mushrooms to retain their color.
The mushrooms are steamed, but depending on their size they need different time - if they are whole for about 5 minutes, if they are in halves for 3 minutes. Once they are steamed, you should immediately cool and drain them. You can store them in a plastic box in the freezer.
How to sterilize mushrooms?
Pre-washed and sliced mushrooms are blanched in salted water, and 5 g of limontozu (for 1 liter of water) is added to it. Blanching is done for about 5 minutes, after which the mushrooms are cooled. Leave them on running water for about 2 minutes then drain.
Arrange in jars and pour a solution of hot water with salt - per 1 liter of water put about 20 g of salt and 5 g of lemon juice. After sterilizing the jars (about an hour and a half), leave them to cool well. Mushrooms prepared in this way can be consumed up to two years after closing.
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