Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I’ll tell you about Save You Can’t Throw It Away: Is it possible to eat cucumbers from a jar with cloudy brine. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Causes of brine cloudiness
The reasons can be very different - from incorrect selection of vegetables and violation of the rules for sterilizing jars to improper storage and neglect of the recipe.
This substance is a natural preservative. Together with salt, they regulate all chemical processes in the brine. If any disturbances occur during fermentation, excess lactic acid occurs, which leads to cloudiness of the liquid. That is why vinegar or citric acid is often used for preservation. Both substances neutralize the activity of lactic acid bacteria and protect the brine from clouding.
It is believed that cloudy brine and even a jar with a bulging lid are a clear sign of botulism. However, it is not. Botulism is a disease that provokes poisoning by toxins and causes severe damage to the central nervous system. However, the causative agent of the disease can only exist in an oxygen-free environment and does not cause fermentation with subsequent gas release.
In fact, cloudiness and swelling provoke yeast-like and putrefactive reactions. Pickles, when prepared correctly, cannot contain pathogenic microorganisms. Brine has an acidic environment, which inhibits the formation of pathogenic bacteria.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.72%
No, it is very dangerous and not useful.
36.37%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.91%
Voted: 1952
- selection of low-quality vegetables for pickling and untreated water. Cucumbers must be fresh, without blemishes. It is better to take bottled or spring water;
— deviation from the recipe can lead to problems with the taste of pickles, their shelf life and even cause diseases;
— poor processing of vegetables, poor sterilization threatens jars exploding and spoiling the supply of pickles.
Marinated mushrooms. Exposing harmful chemistry!
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Remember, orange mushrooms do not exist in nature. These are artificially grown Nameko mushrooms. In taste, aroma and usefulness, they are noticeably inferior to real forest mushrooms, which are easily recognized by their gray tint and much larger size.
If there are frankly overgrown specimens in the bank, it is better to refuse the purchase. The fact is that over time, mushrooms accumulate a characteristic bitterness. But even canned young mushrooms are subject to time. The longer mushrooms are stored, the greater the likelihood of microbiological spoilage. This is especially true for salted mushrooms. After all, the only preservative in them is salt. And to prepare the pickled product, various acids are also used: for example, acetic or citric. But it is safest to choose a product from the first months of life. And it is better if it is produced in the autumn months, that is, at the height of the mushroom season.
The darkening of mushrooms can also be caused by their storage conditions. The saffron milk caps must be completely covered with brine and not in contact with air. In addition, jars should not be left in a bright room, because sunlight can also cause the brine to become cloudy.
Cloudiness of the brine in pickled cucumbers is common. The appearance of turbidity in jars of pickled vegetables indicates a violation of the technology. Such cucumbers quickly lose their crunchy properties and spoil. It is not safe to eat them. Why does the brine in cucumbers become cloudy?
How to fix the situation?
It is worth noting that salted vegetables and pickled vegetables are two very different things. That is why it is important to start from the cooking process.
If chemical processes have had a strong impact on the condition of the cucumbers, the jar has swelled or exploded, and the pickles should be thrown away. It's unpleasant, it's a shame to waste time and resources, but don't risk your health for a couple of cucumbers.
Pickles can be rehabilitated only if they become cloudy a few days after preservation. In this case, it is important to remove and wash the cucumbers, sterilize the jars and lids, recheck the recipe and make a new brine.
Pickled vegetables absolutely cannot be altered. There is only one way out - throw it away. If you notice cloudiness a few days after seaming, you can still check the suitability of the cucumbers.
Place the jar in the refrigerator for a week and monitor changes. A good indicator is the disappearance or precipitation of sediment. Cucumbers can be eaten and are safe for health. A bad sign is no change. Such cucumbers should be thrown away without a twinge of conscience.
How do spices and seasonings affect color change?
Some spices and seasonings used for pickling can cause the appearance of a blue-green, dark gray hue. Similar phenomena tend to occur when adding to preservation:
- cinnamon;
- carnations;
- ground black pepper.
Mixtures consisting of several varieties of spices, seasonings, and spicy vegetables can affect the color of a vegetable. In such cases, a chemical process occurs consisting of the interaction of various ingredients of the dish.
It is important to understand that herbal spices and seasonings contain natural coloring substances that are not dangerous to humans.
Canning is a separate type of culinary art. Preparing vegetables for future use is a complex and responsible process. Often, as housewives prepare food for the winter, they encounter problems, the most common of which is that garlic in a marinade with vinegar turns blue-green. How can this phenomenon be explained from a chemical point of view? How to use this knowledge to prevent the unpleasant process of coloring a vegetable? Find out from our article!
Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.
Rules for storing salted mushrooms
To minimize the risk of mold forming on mushrooms, they must be stored properly.
Cold salting requires at least 40 days to complete the process. At the same time, immediately after you have poured the salt solution over the mushrooms, they need to stand at room temperature for 2-3 days for the fermentation process to begin. Only after this they are sent into the cold.
The temperature should be stable: from 4 to 6°C. Then the process goes as expected, and the pickles do not become moldy.
Traditionally, milk mushrooms and trumpet mushrooms are salted in a cold way. At the same time, salting chanterelles or saffron milk caps may require very little time: 5-6 days. That's why they are immediately placed in a cold place.
Some recipes for salted mushrooms using the hot method require no more than two weeks to be fully prepared: it also makes sense to immediately place them in a cool cellar or basement under temperature conditions . After fermentation is complete, they are left at the same temperature or transferred to the refrigerator, just monitor the level of brine: it should completely cover the mushrooms.
Above, in paragraph 5, a sequence of actions is outlined to help prevent the formation of mold.
Crispy salted mushrooms are the secret dream of any gourmet. Even those who are not fans at all will not refuse to try milk mushrooms, and even more so - saffron milk cap or chanterelle. Not every housewife knows the secrets of proper salting, and subsequent storage raises a lot of questions. Most often the problem arises: what to do if salted mushrooms become moldy?
How to tell if milk mushrooms have gone sour
From the first days it is difficult to determine that the preservation has soured. Initially, salted milk mushrooms look normal, even if the destructive process has already started inside the jar. The spoilage of the product is indicated by bright signs that appear after a few days, when it is already too late to save the mushrooms.
Salted mushrooms should not smell sour
You can determine the deterioration of salting by the following signs:
- Without the fermentation process, fruiting bodies cannot sour, and it is always accompanied by the release of gases. Since they have nowhere to go, the lid swells. With strong saturation, it even rips off the neck of the jar. The brine becomes cloudy.
- When the milk mushrooms foam, this is already a clear sign that they have soured. Foam forms on the surface of the brine. Over time, it becomes overgrown with mold, which grows over all the mushrooms.
- If salted milk mushrooms smell sour, this is the third sure sign that they have soured. However, the smell can be heard if the mushrooms are simply salted in a container for quick consumption. With conservation, the situation is more complicated. You can smell the sourness after opening the lid.
If the pickle has at least one of the listed signs, preservation cannot be revived. The product is thrown away, otherwise you can get severe poisoning.
Pickled milk mushrooms are one of the most popular options for storing mushrooms for the winter. This dish is a wonderful addition to the holiday table, and more! Knowledgeable mushroom lovers really appreciate pickled milk mushrooms for their high taste: they have a pronounced mushroom taste and have a pleasant crunch on the teeth. But this product has one unpleasant property - it quickly darkens during processing. Why do milk mushrooms often darken when salted, and how to avoid this?
Causes of mold
You can salt mushrooms in different ways. The dry, hot or cold method does not protect the fragrant gifts of the forest from mold. There are several reasons:
- not sterilized containers;
- non-compliance with the temperature regime during the salting process;
- errors in the recipe, for example, not enough salt;
- insufficient amount of fluid.
When mold appeared in a tub or jar, several factors were most likely at work. There is no need to be afraid of this; the situation can almost always be saved with salted mushrooms. The same cannot be said about pickled ones: you cannot eat them if mold appears.
What to do if mold has already appeared
Considering that mold is omnipresent, experienced housewives know how to deal with its manifestations. You shouldn’t throw away mushrooms, but leaving them to chance is not the right decision, since both the taste and smell of the delicacy will suffer. Therefore, as soon as you notice the slightest mold, you need to take a number of measures:
- Find out the extent of the damage. If mold is visible only on the surface of the mushrooms and brine and has not penetrated deeper, then carefully remove the top layer of mushrooms and drain the old brine, wash the rest, bring to a boil, and drain the water. The jars are sterilized again, into which the mushrooms are then placed, sprinkling the layers with salt (the mushrooms will not take excess) and filled with a new, non-boiling saline solution.
- If the mold has penetrated deeply and there is a persistent musty odor, no matter what you do, it will not go away. Therefore, without regret, it is better to throw everything away completely. Remember that if you eat mushrooms with mold, you risk getting poisoned.
- thoroughly disinfect the dishes before salting. It is better to sterilize the jars, and wash large containers with soda or vinegar and pour over boiling water;
- do not use metal utensils and galvanized tin; it is better to choose glass or enamel utensils with intact enamel, as well as in wooden tubs;
- Do not skimp on salt for pickling mushrooms. If you are confused that there is too much of it in the ingredients, remember - you can always soak them;
- the liquid should completely cover the top layer and bend. As it evaporates, it must be added;
- there should be no air between the plate and the mushrooms, which is why it should be flat and laid on top of a piece of fabric;
- the oppression and flap should be washed every week under running water;
- Wipe the walls of the jar or tub with vinegar at the same frequency;
- do not neglect the spices and leaves that are usually recommended: horseradish and garlic have excellent fungicidal properties.
Share2Friday, September 30, 2011 21:23:42
10 kg. milk mushrooms, 300-400 g of salt, spices (blackcurrant leaves, dill stems, garlic, etc.).
Milk mushrooms can be salted either hot or cold. The hot method is faster, but cold-salted milk mushrooms turn out tastier. Black milk mushrooms salted cold way Milk mushrooms are soaked in cold water for 2-3 days, the water is changed twice a day. Then the mushrooms with the caps down (This is not so important, if you like, you can have the caps up or down. I salt down, especially if the salt is dry, then enough salt gets between the plates.) they are placed in layers in prepared dishes (barrels, enamel pans, glass jars). Sprinkle each layer with salt and add spices. Cover the mushrooms with a cloth, apply a circle and press on top. After the mushrooms have settled, you can add new portions of prepared mushrooms. Mushrooms are ready in 1-1.5 months. Black milk mushrooms salted hot method The milk mushrooms are boiled, placed in prepared dishes and salted in the same way as in the cold method. The mushrooms are ready in about 15 days.
Share1Friday, September 30, 2011 21:03:59
Well, as promised, happy debut! I don’t know about the taste yet, I haven’t tried it yet, but they look like I was ready to eat right away! Pickled saffron milk caps!
It’s just some kind of fairy tale that happened in the forest last Saturday. I have never seen or collected so many saffron milk caps. Of course, we got wet, but overall, after everything, life in the hot bath seemed like honey, and the sight of the beautiful jars generally improved my mood
So, we need: saffron milk caps coarse sea salt black peppercorns bay leaf cloves sage seeds vinegar (I used grape 7.5%)
Peel the saffron milk caps, wash them, put them in a saucepan, add water and boil for about 10 minutes. Drain the water, add fresh water, salt well (I put 2 tablespoons of salt for about 1-1.5 kg of saffron milk caps), add peppercorns and bay leaves. , cloves and saffron seeds, bring to a boil, and then simmer over low heat for about 20-25 minutes. Then add vinegar (I added 100g for my quantity) and cook for another 7-10 minutes.
Place the saffron milk caps into prepared (washed and sterilized) jars, and then fill them to the top with marinade. Close the banks and... wait until we can eat. So we wait:
Share4Thursday, October 27, 2011 18:52:38
Peel the saffron milk caps, wash them, put them in a saucepan, add water and boil for about 10 minutes. Drain the water, add fresh water, salt well (I put 2 tablespoons of salt for about 1-1.5 kg of saffron milk caps), add peppercorns and bay leaves. , cloves and saffron seeds, bring to a boil, and then simmer over low heat for about 20-25 minutes. Then add vinegar (I added 100g for my quantity) and cook for another 7-10 minutes.
Share3Wednesday, October 19, 2011 13:10:59
Well, since the topic is about pickles, then here we go.
1. I collect sooooo many mushrooms, but I eat very little, i.e. I can do without them completely. Conclusion - the collected mushrooms must be prepared so that they are stored for a long time, so that they can be gradually distributed. 2. Long-term storage is canning. It is best to preserve pickled mushrooms. Therefore, marinade is the main method for preparing mushrooms. 3. Marinating and canning takes a lot of time.
Question 1: what to do if there are so many mushrooms at one time that it is simply physically impossible to pickle them (there are not enough jars, strength, time, etc.)? The correct answer is to salt, because you can salt in a large container without wasting time on closing the jars.
Question 2: how to salt if you have never salted and your grandmother did not leave such a recipe? Correct answer: look in the cookbook.
Have you ever looked for a recipe for pickling mushrooms there? Did you find it? And did you follow the recommendations? Well, they sort of steamed a barrel and laid it in layers. further in the text. What if you have to leave the day after tomorrow, and the average temperature in the apartment is +25? What will you return to in two weeks? That's right, to mold.
Question 3: How to simplify the process? Question 4: How can you still preserve the product of backbreaking labor (do not offer the garbage dump option)?
Empirically, the following method has been crystallized.
It’s common to boil the mushrooms, drain them and put them in any container that can potentially fit in the refrigerator. Prepare the brine as for lightly salted cucumbers, reducing the dose of salt by three times (calculated again experimentally), with all the dill, cherry-currant-horseradish leaves, garlic, as much as you like. Sprinkle the boiled mushrooms with spices, pour the brine over them, and mix everything. You can leave it alone for a day or two, and then put it in the refrigerator without capping it. You need to eat quickly. And in order to preserve it for longer (remember, I was going to leave for two weeks?), all the pickles along with the brine need to be put in containers (I use sealed plastic rectangular containers) and put in the freezer.
How I feverishly bought such containers and took the freezer from the store directly from the display case (so as not to wait for delivery), when I had exactly a day left, is a separate story and here it will look like a flood.
But as a result, we have a fairly simple method for urban conditions for pickling a large number of any mushrooms at once and a very effective way to store them. When defrosted, the taste is completely preserved.
Question 3: How to simplify the process? Question 4: How can you still preserve the product of backbreaking labor (do not offer the garbage dump option)?
When exposed to mushroom toxins
Poisoning with poisonous mushrooms requires immediate treatment. It is divided into nonspecific and specific (administration of an antidote). Non-specific activities include:
- gastric lavage through a gastric tube,
- performing a cleansing enema,
- intravenous infusions of detoxification agents,
- carrying out hepatoprotective therapy through the use of succinic acid, Heptral,
- hemodialysis to remove toxins from the blood,
- maintaining vital body functions and combating complications.
Antidotes for the most common poisonous mushrooms:
- pale toadstool - silibinin (Legalon), decoction of spotted milk thistle,
- fly agaric - atropine,
- talker - atropine,
- cobweb - there is no specific antidote,
- galerina - there is no specific antidote,
- line – vitamin B6 (pyridoxine),
- fiber - atropine,
- lepiota – glucose, thiosulfate, dyes,
- poisonous boletus - atropine,
- entoloma - unknown,
- false honey - unknown,
- pig - unknown,
- greenfinch - unknown.
You can always use Unithiol as a universal antidote.
Mushroom poisoning ranks first in severity among all food intoxications. With the beginning of the mushroom season, summer residents and city residents head to forests and forest plantations, often not knowing all the intricacies of collecting, preparing and storing mushrooms. And even if you follow all the rules and understand the varieties of mushrooms, you may encounter their toxic effects.
Why do milk mushrooms darken when salted?
The main problem that the housewife faces when pickling milk mushrooms is darkening or blueing. The reaction begins on the way home from the forest. The mushrooms immediately begin to darken when cut, and when boiled or salted, they completely lose their original white color.
This happens because the pulp contains milk, which causes such a reaction. Because of it, raw mushroom bodies have a hot peppery taste, which disappears only when soaked and salted. When the mushroom is cut, the released milk comes into contact with the air, and when cut it becomes gray-yellow in color. Then it literally turns dark or blue before our eyes.
However, you should not be afraid of this. If properly processed, milk mushrooms will be absolutely edible, tasty and crispy.
Pickling
Such vegetables are prepared with vinegar and must be sterilized. Proportions of brine per three-liter jar: 70 g of 9% vinegar, 2 tbsp. spoons of sugar, 1 tbsp. spoon of salt.
- Place the spices, pre-cut into large pieces, into clean jars. Add cucumbers on top in a thick layer. Cover with lids and let stand for 2 hours so that the vegetables absorb the aroma of the herbs.
- Prepare the brine. Measure out the required amount of water and bring it to a boil. Dissolve sugar and salt.
- Pour the brine into jars. Pasteurize liter jars for 5 minutes, three-liter jars for 10.
- Add vinegar to each jar and immediately seal.
- Turn the pieces upside down and let cool.
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Possible consequences after poisoning with spoiled mushrooms
If the mushrooms were simply spoiled, there are no serious consequences after poisoning. Minor disruption of the digestive system may persist for several weeks. With botulism, the consequences can be very diverse: from death to severe impairment of brain function.
Poison is what makes pickled mushrooms and any other dangerous. Even if a person survives poisoning, he may still have: severe dysfunction of the kidneys, liver, cardiovascular system, and brain. In some cases, anemia, indigestion, and muscle weakness remain.
Much depends on storage conditions
It is correct to store salted mushrooms in a cool, well-ventilated place, where the mark on the thermometer does not rise above +1, +3 degrees. If the temperature is lower, the mushrooms will freeze and lose their taste, and in excessive heat (above +6 degrees) they will sour.
After finishing the salting, it is better to put the mushrooms in jars, put the spices from the bucket on top and cover with lids. The jars are stored well in the refrigerator at a temperature of +5, +8 degrees.
If mushrooms are pickled directly in jars, you should not cover them with lids, only with a cloth. To allow air to enter, densely packed mushrooms are pierced with a stick to the very bottom, like sauerkraut. With access to air, the development of botulism is impossible, which is very important when preparing products that have come into contact with the ground.
A wooden barrel or enamel bowl is more suitable for pickling mushrooms. You also need a dark, cool place where the mushrooms will stand throughout the pickling period.
In hot weather, if there is no cellar and there is no cool place in the house, the hot salting method is most relevant. When cold salting, there is a high probability that the mushrooms will sour even at the stage of soaking in cold water.
Causes of mushroom poisoning
Poisoning from canned mushrooms can have different origins. Therefore, the causes of intoxication should be divided into three main groups:
- Food poisoning. It can develop if the mushrooms were improperly prepared and the temperature conditions for preparation and storage were not observed. You can suspect this if the jar is swollen, the brine has become cloudy, or the mushrooms have changed color.
- Toxins of poisonous mushrooms. Everyone probably knows about such poisonous mushrooms as red fly agaric and toadstool. In total, there are about 150 mushrooms that are dangerous to humans on Earth. Some of them are only poisonous when raw/undercooked. The rest retain their toxic properties even after high-quality heat treatment. Therefore, if you are not sure about their safety when collecting mushrooms, you should not take them with you and, especially, use them for pickling.
- Botulism. Caused by an anaerobic rod-shaped bacterium that produces toxins. Clostridia botulism is constantly present in the soil, and they are also incredibly resistant to environmental influences. Botulinum toxin is one of the most powerful natural poisons. Once in the human body, this poison almost irreversibly affects the nervous system. Bacteria do not reproduce in an oxygen environment, so botulism is extremely rare when poisoned with pickled mushrooms. But in hermetically sealed cans all conditions are created for the release of botulinum toxin.
You can always use Unithiol as a universal antidote.
