How to freeze chanterelles correctly? Sometimes after freezing, chanterelles develop bitterness. How to freeze chanterelles in the refrigerator - useful tips.
Beginning mushroom pickers do not always know how to freeze chanterelles correctly. Hence the statement that these mushrooms become bitter after freezing. Fresh chanterelles can be stored for no more than a day. If there are a lot of mushrooms, they need to be processed quickly.
Mushrooms can be salted, but the beneficial properties of chanterelles are lost from exposure to salt. The easiest way to preserve it is to freeze it and store it in the refrigerator freezer.
Before freezing chanterelles
Before freezing in any way, mushrooms must be prepared following simple rules.
- It is forbidden fresh mushrooms keep warm for a long time - the quality of the chanterelles deteriorates with each passing hour.
- Mushrooms should be sorted and sorted. Select young mushrooms for freezing.
- Selected chanterelles must be cleared of debris. I think it wouldn’t be a bad idea to rinse them in running water. Chanterelles should not be soaked before freezing. Place the washed mushrooms in a colander. When the water has drained, spread the mushrooms in a thin layer on a paper towel to dry.
Ways to freeze chanterelles for long-term storage
There are only two most popular freezing methods.
First way. Washed mushrooms are placed in containers or bags and placed in freezer. But with this method of freezing and long-term storage, sometimes they develop a bitterness that spoils the preserved mushrooms.
Second way. With this method, the mushrooms do not become bitter, but they lose some beneficial features. Mushrooms are filled with water and brought to a boil. You can add salt to boiling water. It is recommended to boil for no more than twenty minutes. After boiling, the mushrooms are washed in running water and laid out on paper napkins in one layer to dry. After drying, spread in a thin layer on a tray and place in the freezer. Next, the frozen chanterelles are put into bags and placed in the freezer for storage.
Many people like to pick mushrooms. But not everyone knows how to preserve them for a long time. What you need to know about storing chanterelles?
Freezing
You can preserve mushrooms by salting them and canning them. In combination with fried potatoes they form an amazing dish. Therefore, if you managed to harvest a considerable harvest, you can safely pickle the chanterelles. If you want to save pristine appearance this product, it is recommended to freeze it. In this case, you will receive the entire set of proteins, amino acids, and vitamins in one dish. Freezing such mushrooms is not too difficult.
The mushroom must be processed immediately after collection. If the temperature in the apartment is low, then these representatives of the mushroom kingdom can be stored for no more than 24 hours. Initially, it is necessary to carefully sort out the product, eliminating wrinkled and old specimens. Don't forget to clean the mushroom of various debris, such as sand or twigs, needles or leaves.
Storing such mushrooms is not at all troublesome. Take a close look at the back of the chanterelles' cap. This is usually where a lot of dirt accumulates. Rinse the product with a stream of water, then lay it on a towel to dry. Do not waste time on this stage, because excess moisture can only cause harm. After drying, put everything into containers (bags) and put them in the freezer.
Many housewives are interested in how to remove bitterness from chanterelles? This is very easy to do, you just need to boil them first. Pour the product into a saucepan, pour cold water, wait until it boils. Don't forget to add salt and remove any foam. The product should be cooked for no more than 20 minutes.
Then you need to drain the chanterelles in a colander, rinse them, and place them on a towel. Plastic containers or bags are best suited for freezing. It is necessary to freeze mushrooms in small portions, because defrosting them again is not recommended. You can also freeze stewed or boiled chanterelles along with the liquid. In the future, they will be the basis of hodgepodge, stew, and soup.
It is important to remember that storing this product for longer than four months is not recommended, and defrosting should be done at room temperature.
Drying
How to dry chanterelles? Initially, choose mushrooms that are suitable for drying. One way is to dry it in the sun. The chanterelles are strung on a thread and then hung over the balcony. In order for the mushroom to dry well, the place must be protected from insects and also well ventilated. Storage of forest products (drying) does not allow moisture or dampness. This process takes approximately 1 week.
A more reliable way is to dry representatives of the mushroom kingdom in ovens or Russian ovens. You must first thoroughly clean the mushrooms. It is not recommended to wash them, otherwise they will absorb a lot of water. Then they start cutting: the caps are separated from the legs, the latter, if necessary, are cut into circles. Next, everything is laid out on a baking sheet or wire rack.
Preheat the oven to 45 degrees. When the chanterelles are somewhat dry, increase the temperature. Open the door slightly to allow free air circulation. The small hats will dry first, prepared mushrooms must be removed in time. Dried chanterelles can be used to prepare delicious dishes in winter.
Wonderful red mushrooms, called sly chanterelles, are quite capricious when creating winter supplies. Illiterate and incorrect handling of tender mushrooms deprives them of their invaluable aroma and adds bitter notes to their delicious taste. To avoid such incidents, you should thoroughly study the issue of winter storage chanterelles. If everything is done correctly, in the cold season chanterelles can be added to soups, salads, sauces, side dishes, and filling for pies.
Preparation and selection of mushrooms
Chanterelles are collected in right time. They do not “hunt” for them after prolonged hot weather. After a long dry period, during a period of rising humidity, the mushrooms become saturated with harmful substances that come from the air. As a result, there is a risk of mushroom poisoning. You should not put old chanterelles that have begun to rot in the basket. Of course, any mushrooms are collected in a clean natural area; specimens growing near highways and in industrial areas are not taken.
To begin with, they carefully sort through, choosing to create the workpiece only whole, even, healthy specimens without damage. Crumpled, crumbling chanterelles found among the mushroom “catch” are advised to be eaten as soon as possible.
It is recommended to process mushrooms within sixteen to eighteen hours after collection. At low indoor temperatures, it is recommended to store chanterelles for no more than a day. It is better to start processing immediately after a trip to the forest: the sooner the mushrooms are sent for storage after all the procedures, the more taste, vitamins and aroma will be preserved inside the product.
Storage methods
Freezing
Frozen mushrooms can be stored for three to four months. If the temperature is eighteen degrees below zero, the chanterelles will “last” for a whole year. But storage for a longer period is not carried out, because the product may deteriorate.
Chanterelles can be frozen raw, fried or boiled.
Freezing raw chanterelles
Without preliminary heat treatment, mushrooms retain their pleasant aroma much better and appearance. The downside to freezing fresh chanterelles is the potential for a bitter aftertaste. To try to exclude this possibility, only the highest quality and fresh mushrooms are chosen.
After selecting specimens suitable for freezing, they are wiped with a napkin, removing dirt, adhering twigs and blades of grass. Dry processing will better preserve the aroma. If the mushrooms are too dirty, they are washed. Some people advise soaking the chanterelles for half an hour in a container of cold water so that all the dirt can soak off, after which the mushroom picker can easily remove all the debris and clean the mushroom. Others recommend immediately rinsing the specimens under running water, being careful not to submerge them too much. This precaution is necessary to ensure that the chanterelles do not absorb too much water, because after freezing it will turn into unnecessary ice.
Peeled mushrooms are laid out on a flat surface and placed in the freezer for ten to twelve hours so that each mushroom is frozen separately. After the specified amount of time, the mushrooms are packaged in pre-prepared containers. Do not put the entire harvest in one container, It is better to divide the entire volume into several servings. In the future, this will help eliminate multiple freezing and thawing of the same specimens.
Freezing boiled specimens
If the possibility of bitterness is scary, the collected product is frozen in boiled form. Fill the container twice more water relative to the volume of boiled chanterelles available. Add one to two teaspoons of salt per kilogram of product. The processed mushrooms are placed in boiling water and cooked for five minutes over high heat. You can increase the cooking time to ten minutes, but keep in mind that prolonged exposure to boiling water takes away the flavor from the chanterelles. During cooking, foam forms, which must be skimmed off. Then the mushrooms are tipped into a colander and the liquid is allowed to drain. On final stage Allow the mushrooms to cool, then dry them using a paper towel to remove excess water. Mushrooms, portioned into containers, are placed in the freezer.
Freezing fried chanterelles
Vegetable oil is poured into a frying pan, then chopped, processed mushrooms are placed and fried for twenty minutes until unnecessary moisture evaporates. After cooling, the chanterelles are packaged in bags and sent to the freezer of the refrigerator. Some people immediately add greens and onions when frying.
How to freeze chanterelles (video)
Conservation
Before canning, the processed mushrooms are boiled for ten minutes, then the water is drained, new boiling water is added and boiled again for twenty to twenty-five minutes. After cooking, the chanterelles are discarded in a colander. When canning, different methods are used: mushrooms are salted, pickled and fried.
Pickling chanterelles
Use cold and hot method.
- The cold method requires one and a half kilograms of chanterelles, dill, salt and vegetable oil. Dill exposed to boiling water is placed in sterile jars or other containers. The processed chanterelles are laid in layers, each layer is sprinkled with salt and chopped garlic. Dill and garlic are placed on top. For twenty-four hours the product remains in the refrigerator under load. At the final stage, the containers are filled with vegetable oil, closed and placed in a cool place.
- For hot salting you will need one kilogram of chanterelles, eight laurel leaves and the same number of flowers spicy cloves, garlic, allspice and four tablespoons of salt. Place processed mushrooms, additives and a teaspoon of salt into boiling water. The chanterelles are cooked for five to seven minutes, then placed in an enamel container, sprinkled with salt, garlic is added and filled with brine. Then they put him under oppression. After a day, salted mushrooms can already be added to dishes. If you need to save them for consumption winter time, then after fifteen minutes of cooking they are sorted into sterile jars and rolled up.
Preservation of fried mushrooms
Processed mushrooms are fried with the addition vegetable oil. Then they are mixed with pre-fried onions, salt and spices are added. First they pour it into the jar a small amount of butter, add onions and chanterelles. At the final stage add butter V large quantities to fill empty spaces. The jars are rolled up, cooled and placed in the refrigerator.
Pickling chanterelles
Mix two hundred milliliters of vinegar and five hundred milliliters of water, add spices and boil for five to seven minutes. Garlic and onion are divided into four cloves. Mushrooms are sorted into jars and filled with marinade. After ten minutes, the marinade is poured into a saucepan and boiled for two minutes. The marinade is again poured into the jars, rolled up and cooled upside down.
Drying chanterelles
Before drying, mushrooms undergo the same processing steps as when frozen. The chanterelles are dried in the oven at a temperature of sixty to sixty-five degrees, laid out in one layer. A properly dried mushroom does not crumble or break. Store dried chanterelles in bags or cans.
If you approach the preparation of chanterelles responsibly, in cold weather winter evenings You can enjoy their wonderful taste with the whole family.
How to pickle chanterelles (video)
Chanterelles - beautiful, useful and delicious product. If you pickle, preserve, dry or freeze chanterelles, you can enjoy them all year round. In this article we will tell you how to store chanterelles correctly - so that they do not lose their wonderful taste and presentable appearance.
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Preparing mushrooms for storage
Chanterelles must be carefully prepared before storing. They should be processed as quickly as possible: sorted, remove crumpled, wormy or old specimens, and clear the remaining mass of sand, leaves, branches, needles and other debris. If the apartment is not hot, store fresh chanterelles a maximum of a day is possible.
When preparing mushrooms, you need to carefully process the back side of the cap, on which a lot of dirt usually accumulates. To do this, chanterelles are washed under running water, then laid out on a towel and dried.
If the mushrooms grew in a spruce forest or were collected in a dry summer, they may taste bitter even after freezing. To remove the bitterness, the chanterelles need to be boiled first. They are poured into a saucepan, filled with cold water and put on fire. After boiling, the product must be salted, foam removed and cooked for 15-20 minutes. Boiled chanterelles should be drained in a colander, rinsed with cold water and dried on a towel.
Important! You can only eat mushrooms that you are 100% sure are safe. Approach the selection and preparation of mushrooms with full responsibility.
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How long can chanterelles be stored in the refrigerator?
If after picking mushrooms you do not have time to process them, storing them at low temperatures. Chanterelles can be stored in the refrigerator for 24 hours. If the mushrooms are wet, the shelf life without processing is reduced to several hours, so it is recommended to immediately boil the chanterelles (in this form they can be kept in the refrigerator for up to 5 days).
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You can also pour the brine in which they were boiled over the chanterelles, which will provide a flavorful base for fish soup, solyanka or other soup.
It is necessary to put one serving of mushrooms into each container, since re-freezing them will lead to loss of quality. The shelf life of frozen chanterelles is no more than 4 months. The product must be defrosted at room temperature.
For long-term storage It is recommended to dry the mushrooms. The easiest way is to dry it in the sun. In this case, the prepared chanterelles are strung on a strong thread and placed in a well-ventilated, dry place protected from insects. The process takes at least 1 week.
Another popular method is drying chanterelles in the oven. Dry mushrooms should be cleaned, the caps separated from the stems, cut into slices if necessary and placed on a wire rack or baking sheet. The mushrooms are placed in an oven heated to 45 ℃ and slightly dried. After removing the primary moisture, the temperature is increased and the chanterelles are removed from the baking sheet as they dry. During processing, you need to open the door slightly for free air circulation and remove excess moisture. Chanterelle mushrooms can be stored in dried form throughout the winter.
A microwave is also used for drying. Sliced chanterelles are kept at minimum power for 20 minutes. Next, the microwave oven is ventilated for about 5 minutes, after which the process is repeated until the mushrooms are completely dry. If the chanterelles are overdried, it is recommended to grind them in a coffee grinder, then mix them with spices and add them as a seasoning to mushroom dishes.
Source: depositphotos.com
Knowledge of how to store chanterelles will help enrich your winter diet with a very healthy and nutritious natural product.
Video
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Chanterelles are certainly not only the most attractive and bright mushrooms, but also very pleasant to the taste. Therefore, many housewives are trying to find out more about how to store chanterelles to pamper your loved ones with dishes from these wonderful mushrooms during the whole year.
How to store chanterelles frozen
It is recommended to prepare mushrooms for freezing on the day of collection, and not leave the mushrooms for a long time, since toxins quickly accumulate in them. Chanterelles must be carefully sorted and cleared of leaves. Young, medium-sized mushrooms are best suited for freezing. In addition, it is better to throw away rotten and wormy ones immediately. Rinse the chanterelles in water and let them dry a little.
Now you can put the clean mushrooms into bags and place them in the freezer. You can also freeze the chanterelles already cooked. To do this, place clean mushrooms in a saucepan and cover with cold water. Then bring them to a boil over high heat. Then reduce the heat, skim off the resulting foam and add salt. Cook for no more than 20 minutes. If desired, after cooking the mushrooms, you can drain the excess water using a colander. But you don’t have to do this, but pack the cooled mushrooms along with the juice in disposable plastic containers with lids or durable freezer bags.
You can now place the mushrooms in the freezer. It is recommended to store chanterelles for no more than 3 months.
Mushrooms can be salted in barrels, tubs, glass jars and other containers. To store salted chanterelles long time, it is important to take care of the cleanliness of storage containers. It must be washed thoroughly, then glass jars sterilized, and enamel and wooden containers should be scalded several times with boiling water and dried.
Regardless of the cold or hot salting method, chanterelles should be stored at a temperature of 5 to 6 ° C in a dry and cool place, in a cellar or in the refrigerator.
Every week, the container with pickled mushrooms must be shaken periodically. This is necessary so that the brine can wash the mushrooms that float to the surface. It is important that the brine covers the mushrooms completely, and if it evaporates, you can add plain boiled cooled water to the container.
If you find some mold on the surface of the brine, remove it with a slotted spoon. If it appears again, it is recommended to drain the brine and rinse the mushrooms with chilled water. boiled water and fill again with fresh cold brine.
