Shelf life of chanterelles in the refrigerator. Canned fried mushrooms

A mushroom like a chanterelle sometimes gives a rich harvest. Therefore, it is often harvested for the winter. Most often to keep delicious product on long time, it is frozen. But sometimes chanterelles can be bitter after defrosting. This happens if the crop is harvested in a spruce forest or there has been no rain for a long time. What to do?

Storage rules

The mushroom must be thoroughly washed before any manipulation. cold water. It is also worth sorting out the crop. Do not eat old and dry specimens.

To avoid bitterness after defrosting, as well as to keep the natural taste, chanterelles are pre-boiled. The whole procedure takes 20 minutes. After they cool down. Then you can pack in containers or bags and freeze.

Defrost only when room temperature. Keep frozen for up to 4 months.

But sometimes there is no way to cook, the mushroom is simply put in a cold place until the time comes, but the question immediately arises - how long can chanterelles be stored in the refrigerator? Usually this period is a day, but this is only if the mushroom is dry. If it is wet, then you can only keep it for a couple of hours on the coldest shelf. Later it can no longer be eaten. If you manage to boil the mushrooms, then they will be edible for up to 5 days.

Best Recipes

The crop is most often salted, but its appearance is not so attractive. If a fresh mushroom captivates with its beauty, then a salty one is not so beautiful.

In most cases, after cooking, the product is fried, and then laid out in sterile jars, poured with oil on top and rolled up. Such preservation can stand up to six months in cool place.

Some housewives prefer to dry the product. And this is reasonable. After all dried mushrooms take up little space, the shelf life is significantly increased, and you can use it in any dish. Usually they are folded into linen bags and placed in a dark place. Can be used instead of a bag sterile jar, but first release all the air with alcohol.

The question of how much chanterelles can be stored is very relevant. If they are raw, then no more than a day. It is best to pre-boil the product, then you can use it for another 5 days. Housewives also practice drying, salting, freezing preservation. If you use a freezer, then it is better to pre-boil the mushrooms.

Chanterelles belong to conditionally edible mushrooms, nevertheless, they are very fond of in Russia and are used to prepare the most variety of dishes. Like other mushrooms, chanterelles are not intended for long-term storage, therefore, the task of each housewife is to process mushrooms or put them on sale. If there are a lot of chanterelles, then they can be prepared for the winter.

How to properly store chanterelles

If you have a rich harvest of these mushrooms, try salting the chanterelles. Although in this case, outwardly, they will lose their attractiveness. If you want to keep the juicy red color of the mushrooms, then it is recommended to freeze them. In this case, the entire set of amino acids and vitamins contained in fresh mushrooms will be preserved.

Before harvesting chanterelles for the winter, it is necessary to sort out mushrooms, discard old and crumpled specimens. After that, rinse the mushrooms in cold water.

Many housewives note that chanterelles begin to taste bitter after freezing. Indeed, this happens, for example, when mushrooms were collected in dry times or chanterelles grew in a spruce forest.

Getting rid of bitterness after freezing is very simple. To do this, you must first boil the mushrooms for 20 minutes, and then cool, arrange in bags or containers and freeze. Store frozen mushrooms at a temperature of -18 degrees. It is advisable to send red mushrooms to the freezer in small portions, because chanterelles are unsuitable for re-freezing.

You can store chanterelles in refrigerators in fried. To do this, red mushrooms must be cleaned and then boiled to get rid of bitterness. After that, fry the chanterelles until cooked in in large numbers vegetable oil. While the mushrooms are fried, prepare the jars - sterilize them. Then fried mushrooms Arrange in jars and fill with the remaining fat so that a centimeter layer of oil covers the top of the mushrooms. Now you can roll up the banks. When they have cooled, store them in the refrigerator.

How long to store chanterelles in the refrigerator

Immediately after picking mushrooms, chanterelles should be processed. If you do not have this option, then agaric mushrooms should be placed in the refrigerator. Dry and raw mushrooms should be stored in the refrigerator for no longer than a day, and wet - only a few hours. Therefore, it is better to immediately process the mushrooms: pour water, rinse, and then boil. boiled chanterelles may be in cold store up to 5 days.

Fried chanterelles can be stored in the refrigerator for up to 6 months. And frozen mushrooms should lie in the freezer for no longer than 4 months. Moreover, chanterelles should be thawed only at room temperature.

How to store dried chanterelles

Some prefer to store mushrooms dry. This has its advantages: dried mushrooms have long term storage, take up little space, retain all the main minerals.

Keep dried chanterelles possible in glass jars. Pour a little alcohol into the jar first, then set it on fire and close the jar. In this case, all the oxygen leaves the can, which is actively involved in oxidative processes and quickly leads to spoilage of the mushrooms. And due to the lack of oxygen, the mushrooms in the jar do not grow moldy.

Also, dried chanterelles can be put in canvas bags and stored in a dry, dark place. If the mushrooms are dry, they can be ground in a coffee grinder and stored in closed container. Chanterelle powder can be mixed with herbs and other spices and added to various sauces, first and second courses.

A beautiful "red" mushroom, belonging to the category of conditionally edible, but nevertheless very tasty. Chanterelles are often used in recipes for appetizers, first and second courses. One problem - mushroom season not long, and how to store chanterelles without using the method of salting, pickling or canning, inexperienced chefs do not know. You don’t need to invent anything new - you can extend the “shelf life” of mushrooms from several days to several months by cooling, freezing, drying. Let's find out how to do it right.

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Fresh mushrooms - in the cold!

At room temperature, chanterelles begin to deteriorate quickly. If the plans do not include their immediate processing, you need to prepare for storage in the refrigerator.

Mushrooms, collected with their own hands, or bought on the market, are sorted out, old, broken, crumpled ones are set aside. Cleaned of debris, sand, stuck leaves, needles. Arranged in paper bags or plastic containers.

Unwashed, dry chanterelles can be stored in the refrigerator at temperatures up to +10 degrees for 24 hours. Washed (moist) raw mushrooms - 12-14 hours.

For longer storage in the refrigerator, chanterelles are boiled. Due to this, the implementation period is increased to 5 days. By the way, boiling for 20 minutes helps to get rid of the characteristic bitterness inherent in these mushrooms.

You can also store in the refrigerator fried chanterelles. Well-washed mushrooms are cut and fried in lard or vegetable oil. finished product stack tightly in sterilized 0.5-1 liter jars. Pour in the rest of the fat completely, so that a layer of 1 cm is obtained on top. Close with nylon or tin "euro" lids. The cooled mushrooms are sent to the refrigerator. In this form, chanterelles can be stored for six months.

The best option is drying.

Ask anyone experienced mushroom picker how to properly store chanterelles, and he will probably offer to dry them. Advantages:

dried mushrooms retain all useful substances;
do not lose smell and taste;
take up very little space;
stored longer than with any other method.

Drying chanterelles is best in the sun. They are pre-washed, dried, strung on a thread. Then hung out on the street (balcony) and covered with gauze from insects.

Store mushrooms in linen bags, paper bags in a dry, cool, dark place for up to one and a half years.

Freeze

Freeze Ready fresh mushrooms washed, dried on a waffle towel. Arranged in small batches in containers or plastic bags. Sent to the freezer.

So that the chanterelles do not become bitter after defrosting, they are boiled before being stored for storage. Boil the product for 20 minutes, then drain the water, put the mushrooms in a colander. Dry. Laid out on a towel. Next, pack in the same way in bags and freeze.

How long can you keep chanterelles raw in freezer? If the temperature is maintained within -18-20 degrees, then during the year. If the freezer is a little warmer (from -10 to -15 degrees), then no longer than 4 months.

There is also such an option for storing boiled chanterelles in the freezer. The broth is not drained, but the mushrooms are frozen right in it, spilling into containers. In winter, such a semi-finished product is used to make soups, hodgepodges, stews.

Like dried mushrooms, frozen mushrooms retain most useful substances. And the chanterelles, in addition, remain the same red.

So, the "silent hunt" was a success, and the baskets are full of delicious red mushrooms. If it is impossible to manage all the wealth at once, the question arises: how much can be stored fresh chanterelles in fridge?

Features of storing mushrooms in the refrigerator

The nutritional value of chanterelles is incredibly high; it is not for nothing that their consumption in food has a long history. The most delicious mushrooms are fried and stewed, as well as salted and pickled.

Before sending the trophy to the refrigerator, you should:

sort out, selecting spoiled, old or wrinkled;
clean off dirt;
dry if wet;
spread in a thin layer.

Do chanterelles need to be washed? If necessary, you can, but they quickly soak and become watery. Therefore, it is recommended to wash them immediately before cooking, but if you intend to store them in the refrigerator, you should not. When washing is still inevitable (a lot of dirt on the mushrooms), you should try to thoroughly dry the washed mushrooms on a towel.

The largest nutritional value inherent in mushrooms 5 hours after assembly, then they lose their beneficial properties.

Many mushroom pickers successfully store the collected delicacy in the refrigerator up to five days, but experts say that the guaranteed safe period of stay of fresh, unprocessed chanterelles in the refrigerator is one day. After this time, uneaten mushrooms are best boiled or frozen.

Other ways to harvest chanterelles for future use

The most gentle way of harvesting is freezing. Mushrooms can lie in the freezer for up to 4 months with most of their properties preserved. It is important to remember that re-freezing of any products is unacceptable, so it is better to arrange them immediately in portions in trays or containers, based on one preparation.

Before being sent to the freezer, mushrooms can be boiled for about twenty minutes, or you can leave them fresh. That's just raw chanterelles sometimes, after defrosting, they turn out to be bitter, and with boiled, this is less common. Bitterness, however, does not depend on processing or storage, but solely on the place and conditions for the growth of mushrooms. Most often, specimens collected among a spruce forest or in a dry season can be slightly bitter.

You need to defrost the mushrooms gradually, at room temperature, otherwise the taste will be lost. Alternatively, all chanterelles can be fried and put into jars. In this form, the storage of mushrooms lasts up to six months, and for consumption it is enough just to warm them up.

One way to freeze

Boiled mushrooms are convenient because the semi-finished product is ready for quick use: fry the mushrooms in oil with vegetables - and you're done. independent dish or dressing for soup. Boiled chanterelles will safely stand in the refrigerator for about 5 days.

Chanterelles in oil

Chanterelles in salty form - spicy crispy cold appetizer or addition to the second dishes. Salting is done in a container with oppression: boiled chanterelles are sprinkled with salt at the rate of 50 g of salt per 1 kg of mushrooms and aged under pressure for about a month.

Pickled

The pickling recipe looks similar: put the boiled delicacy into jars and pour hot marinade from water, vinegar, salt, vegetable oil and spices. It is better to store salted and pickled chanterelles in the refrigerator for no more than a year.

How many are stored useful chanterelles in fridge:

raw - day;
boiled - up to 5 days;
fried in oil - about 6 months;
frozen - up to 4 months;
in the marinade - no more than 12 months;
salty - up to 1 year.

Chanterelle caviar

Every lover of the red fruits of the forest probably has his own favorite method of preserving an appetizing delicacy on long term. After all, it’s a shame if you can treat yourself to chanterelles only during a limited period of their collection, from August to October.

In addition, all harvesting methods with the right recipe retain amazing taste and the benefits of this fungus. With a little effort, fragrant mushrooms, fried in butter or stewed with cream, may well be available all year round.

AT autumn season lovers of forest walks bring whole baskets of mushrooms. Bright fresh chanterelles are much more fragrant and tastier than their store-bought counterparts of champignons, so many people dream of saving prey. use different ways canning, drying. Let's consider how best to freeze chanterelles fresh for the winter, retaining their taste, smell and beneficial properties.

The mushroom picking season is short, so lovers of " silent hunting”, who managed to fill the baskets to the top, try to keep the product for the whole year. Canning worsens the taste of chanterelles, and freezing not only does not spoil it, but also preserves the aroma and valuable qualities.

Useful properties that remain in the product after freezing:

remove radioactive substances and toxins;
protect against the development of tumors;
strengthen the immune system and promote the synthesis of hormones;
lower cholesterol production, protect against atherosclerosis;
stimulate the brain.

Valuable substances remain proper freezing and storage. Chanterelles contain amino acids, vitamins, including PP, group B, trace elements. Phosphorus content corresponds to sea fish. Mushrooms with dense pulp are frozen, which will not turn into dust after thawing and will keep their shape perfectly after several months in the refrigerator.

Features of working with mushrooms

After returning from the forest with a large batch of mushrooms, you will not be able to rest. Raw materials must be dealt with immediately. Despite the fact that there are no worms in chanterelles, they need to be processed as soon as possible.

If the production is large, relatives are called to help in order to reduce the time of work. At the same time, only the smallest batch that is being processed should be in a warm room. The rest is stored in the refrigerator, cellar, or simply taken out to the loggia, where the temperature is much lower.

Raw materials need to be quickly sorted out, divided by type, if they are different. Doubtful specimens are discarded so that they do not infect healthy ones.

Mushrooms are frozen raw, boiled or fried. In the process of preparation, they are sorted into two groups - into heat treatment and simple freezing.

Important: mushrooms tend to accumulate toxins and heavy metals from the surrounding air, so specimens collected near highways hazardous industries, will not be of any use. Harmful components remain after cooking.

Selection and preparation of mushrooms before starting the process

Particularly carefully selected elements for raw freezing. Chanterelles are often bitter; large mature individuals have this feature. Raw freeze only young small fungi with unopened hats without damage. The prey must be sorted out, sorted by size, if it is decided to freeze raw. Garbage and grass are removed from the fungi, carefully shaking out the small litter from under the caps, where it clogs between the plates.

If the mushrooms are clean, without earthy lumps, you can not wash them before freezing, just carefully clean the garbage. Soak mushrooms before raw frozen you can not, they need to be washed quickly under running water. After washing, before being sent to the workpiece chamber, it will be necessary to dry it on towels so that they do not turn into an ice lump.

The bitterness in chanterelles often appears after being stored raw in the freezer, so many mushroom pickers prefer to freeze pre-boiled raw materials. For cooking - cooking, frying, stewing, any specimens are suitable, they must be washed well and cut into equal pieces.

Important: it is necessary to process chanterelles within 10-16 hours; cut mushrooms cannot be stored for longer than a day.

Refrigerator preparation

Before placing the mushrooms for freezing, you need to prepare the refrigerator. To do this, free up space, ventilate and wash the freezer. Mushrooms will be placed on large pallets open, so you need a lot of space. The thermostat is set to a position that will create a temperature of -18 ° in the chamber. This will ensure fast and high-quality freezing without loss of useful properties.

Recipes for freezing chanterelles at home

Each type of workpiece has its own merits. If you freeze fresh - it's fast and does not cause much trouble. Since the mushrooms then still have to be boiled, because they are not eaten raw, like strawberries, there is not much point in fresh harvesting.

Many people think that it is better to cook right away, so that later they can simply be added to the dish during cooking.

Freezing raw mushrooms

Step-by-step plan for freezing without heat treatment:

Select small whole specimens with unopened caps. Wash and dry or just clean well.
Arrange on a tray in a single layer, loosely to ensure even freezing.
Freeze for 12-15 hours in a chamber at a temperature of -16-18°.
Transfer to containers as tightly as possible, pack well to avoid excess moisture and odors. You should choose the right size of containers to consume at one time.

The container must be signed indicating that these are fresh mushrooms if other types are stored in the freezer.

boiled chanterelles

Freezing boiled mushrooms takes longer, but avoids possible bitterness and speeds up cooking. Boiled chanterelles can be added to the dish directly from the freezer. Stages of work:

For this type of blanks, any unspoiled specimens are suitable. They are well washed and cut into pieces of the same size.
Next, the mushrooms need to be cooked. Proportions - for 1 kilogram of chanterelles 2 liters of water and 1 tablespoon of salt.
Cooking time - 6-8 minutes after boiling. To keep the chanterelles well, they cannot be digested.
Drain in a colander or sieve, let the water drain well. Lay out on a clean towel to dry as much as possible.
Spread loosely on a pallet, put in a chamber for 10-12 hours.

Transfer to storage containers, seal tightly.

Fried or stewed

Fried chanterelles are well preserved in the freezer, remaining fragrant and tasty. Before freezing:

Wash and dry mushrooms. Cut into equal slices. Chanterelles are not boiled before frying.
Put in a saucepan and fry until the liquid comes out. Pour in the oil and wait for a slight browning.
It is necessary to cook in vegetable oil, animal fats are not recommended for long-term storage. Also, do not add spices and vegetables.

After that, you need to wait until the frying cools down, ensuring that excess oil drains. To do this, you can use a sieve or paper towel. Transfer to a storage container and place in the freezer.

In the form of a broth

If the volume of the freezer allows, you can freeze mushrooms for storage directly in the broth. In this way, you can prepare the basis for the future soup:

Boil water, add salt, pepper, add mushrooms.
Boil for 6-8 minutes, removing the foam.
Pour with mushrooms into containers, wait for cooling.
Put the containers in the refrigerator, after freezing, pack well in bags.

This is how the empty broth left after boiling the chanterelles for freezing is also frozen.

How much and how blanks are stored

Frozen chanterelles retain good taste and smell for 3-4 months. At a constant temperature in the freezer, they can be stored for up to a year, but they taste qualities will inevitably deteriorate. If it is necessary to defrost the refrigerator, the containers must be moved to another cold place to prevent defrosting, since they cannot be re-frozen. During long-term storage, bitterness may appear in chanterelles, which will have to be dealt with by several stages of boiling, as a result of which they will lose all taste and smell.

How to defrost properly

Frozen fresh chanterelles require a long gradual thawing. They are transferred from the freezer to the main chamber, to the shelf with the lowest temperature. When the ice moves away, the container is placed in a room for further warming.

Acceleration of the process in the microwave or hot water will lead to dehydration, loss of shape and taste. If the chanterelles need to be cooked, it is better to take them out of the freezer in advance and place them in the refrigerator overnight. Mushrooms that have been previously boiled or fried do not need to be thawed. They are immediately added to the prepared dish in ice cream form. That is why it is better to store chanterelles in small portions at a time.

Freezing chanterelles and other forest gifts helps in winter time diversify your menu, make the diet more healthy and balanced. And although fresh mushrooms are constantly available in stores, it is impossible to compare them with forest beauties - chanterelles, even frozen ones.