Camelinas, like many other mushrooms, are very healthy: they contain beta-carotene, B vitamins, ascorbic acid and other important trace elements. Eating saffron milk caps has a positive effect on the body's immune and digestive systems. In this article we will tell you how long you can store saffron milk caps and how to do it correctly.
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Fresh saffron milk caps without processing can be stored in the refrigerator for no more than a day. To increase the shelf life of mushrooms to 2-3 days, boil them in salted water.
Remember! You can only eat mushrooms that you are 100% sure are safe. Wrong varieties, spoiled mushrooms, moldy or improperly prepared preserves - all this can be fatal! Approach the selection and preparation of mushrooms with full responsibility.
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Freezing raw. The freshest, strongest saffron milk caps are selected and cleared of debris. Remove heavy dirt with a damp cloth. It is not recommended to wash saffron milk caps before freezing (so that they do not have time to absorb excess moisture), or this should be done quickly, under running water. Peeled and dried mushrooms are placed on a tray so that they do not touch each other and frozen in the freezer for 10-12 hours. When the mushrooms are well frozen and when tapped they make a sound reminiscent of the jingling of pebbles, they are ready for storage. The saffron milk caps are transferred to containers or bags and stored in the freezer. After defrosting, the mushrooms are washed in salted water. The shelf life of saffron milk caps is 6 months.
Freezing with preliminary blanching. A method for those who want to save space and freeze fresh saffron milk caps in pieces. Before freezing, peeled and chopped mushrooms are thrown into boiling water for 3-5 minutes, then the water is drained and the mushrooms are transferred to a bowl of ice water. When the saffron milk caps have completely cooled, the water is drained. The preparations are placed in containers or bags and stored in the freezer.
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Freeze fried. Many housewives freeze mushrooms after preliminary frying. The saffron milk caps are soaked for 15 minutes in salted water, then cut into large slices and fried in oil until tender. Afterwards they are cooled and placed into portioned bags or containers.
Drying saffron milk caps
One way to store saffron milk caps for a long time is drying. Dried mushrooms are convenient for storage, they take up little space and do not require special conditions. Of the minuses, it is worth noting the small yield - only 10-12%.
Ryzhiki are dried both naturally and in an oven or a special machine. Mushrooms can be dried whole or cut into slices.
Before preparing for drying, saffron milk caps should never be washed. Heavy stains are removed with a damp sponge. Before use, dried mushrooms are briefly soaked in salt water to remove any remaining small debris.
To dry them in the oven, the saffron milk caps are cleared of debris, cut into pieces or plates if desired, and laid out in a thin layer on a baking sheet. They are dried at a temperature of +45 °C. When the saffron milk caps are no longer sticky, the temperature is increased to +75... +80 °C. The oven door is left ajar so that the mushrooms do not evaporate. To ensure uniform drying and obtain a beautiful uniform color, turn the baking sheet with mushrooms from time to time. Well-dried saffron milk caps should be elastic (not brittle or brittle) when bent. If the saffron milk caps are not completely dried, they are moist to the touch and very flexible.
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To dry naturally, saffron milk caps are often strung on a thread - either whole or in sticks. Choose a smooth, lint-free thread. The largest mushrooms are strung first, then the small ones. The resulting “garlands” are hung in a well-ventilated place, away from sources of moisture and sunlight. You can also dry the saffron milk caps by placing them on a baking sheet covered with paper. In 5-7 days the mushrooms will be ready. It is necessary to store saffron milk caps in dry, ventilated areas, in moisture-resistant bags or hermetically sealed glass jars (dry mushrooms absorb moisture and odors very well). It is not advisable to store dried saffron milk caps for more than 1 year - they lose their taste.
Many housewives prefer to salt and pickle mushrooms for the winter. But how to store salted saffron milk caps after pickling? It all depends on the method in which the salting was done. Ryzhiki are salted both cold and hot.
You need to store saffron milk caps prepared by cold pickling (not rolled into jars) in the refrigerator at a temperature of +3 to +5 °C. Shelf life – 6 months. It is necessary to ensure that the mushrooms are always in the brine. If the brine has evaporated and does not cover all the saffron milk caps, you need to add cooled boiled water to the bowl.
Follow the pickling recipe carefully. Eating improperly prepared mushrooms is life-threatening! For safe storage, it is better to sterilize and roll mushrooms.
Hot canned saffron milk caps can be stored for 2-3 months at room temperature, or 6 months in the refrigerator. Don't forget to check the amount of brine.
Pickled saffron milk caps in a container with a regular plastic (nylon) lid can be stored in the refrigerator for about 6 months. Mushrooms rolled into jars are edible for 2 years. Like all preserved foods, they are stored in a cool, dark place.
Salted and pickled saffron milk caps are stored in glass, enamel, clay and wooden containers or other non-oxidizing containers.
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Pickled mushrooms, due to the specificity of the preparation process, are not stored for a long time. These saffron milk caps should be consumed within 1-2 weeks after ripening (stored in the refrigerator). For longer storage, mushrooms are sterilized, rolled into jars and placed in a cool place for subsequent storage.
Regardless of the canning method chosen, it is necessary to check the color of the brine from time to time - it should have a pleasant brown tint. If the brine has become very dark, the product must be disposed of, because such mushrooms are dangerous to eat.
All types of canned mushrooms, especially those sterilized in brine, must be eaten immediately after opening. Only mushrooms in a strong spicy vinegar solution or preserved with benzoic acid can be stored in the refrigerator in open jars for a long time.
Processing saffron milk caps by freezing is considered one of the most popular among many families today. Freezers designed for storing food for a long period of time allow you to prepare your favorite mushrooms in large quantities. However, many housewives wonder whether saffron milk caps are frozen for the winter? As is known, these fruiting bodies belong to the genus of laticifers, the peculiarity of which is the secretion of bitter milky juice. With saffron milk caps everything is different: they do secrete a milky juice, but it has virtually no bitterness. In addition, it is classified as edibility category 1. This means that camelina can be eaten raw, simply sprinkled with salt.
Another advantage of saffron milk caps is their versatility. You can carry out any culinary manipulations with them, and freezing is no exception. This process is carried out very often, especially if the volume of the freezer can accommodate a significant part of the fruiting bodies. It must be said that the freezing process preserves all the beneficial substances and vitamins in the mushrooms.
Any mushrooms require careful preparation before processing. Therefore, you need to know exactly how to prepare saffron milk caps for freezing for the winter. The answer to this question will depend on the state in which you plan to freeze the mushrooms: raw, boiled, etc. However, first of all, you should sort through the mushroom harvest brought from the forest or bought in a store. Strong and young specimens of small and large sizes are excellent for freezing; the latter can be cut into several parts. It is better to throw away broken and rotten fruit bodies so as not to put your health at risk. Then it is necessary to cut off the hardened part of the stem from each specimen and rinse it in water with the addition of salt and citric acid.
How to cook saffron milk caps for the winter: freezing raw mushrooms
In order to carry out high-quality freezing of saffron milk mushrooms in their raw form for the winter, it is necessary to pay special attention to their cleaning. There is no need to soak fruit bodies before freezing; this may adversely affect the final product. Housewives often completely eliminate contact of saffron milk caps with water by dry cleaning. However, if the fruiting bodies are significantly contaminated, it is better to rinse them in water for 2-3 minutes.
- Saffron milk caps in any quantity;
- Containers for storing the finished product;
- Tray;
- Cleaning supplies – knife, kitchen sponge or toothbrush.
How to freeze raw saffron milk caps for the winter? I must say that this process is considered one of the most popular, since in the shortest possible time you can prepare a large number of your favorite mushrooms.
- After sorting, the saffron milk caps must be cleaned of adhering debris and other dirt. To do this, you can use a dry kitchen sponge or an old toothbrush.
- Each mushroom cap, as well as the plates, must be thoroughly wiped.
- Use a knife to remove minor damage and hardened parts of the legs.
- You can rinse the saffron milk caps in cool water, or you can leave them dry.
- Place caps down on a tray and place in the freezer, setting the temperature as low as possible for several hours.
- Then remove the mushrooms and distribute them into plastic containers.
- Return to the freezer for storage at standard temperature.
- It should be remembered that fruiting bodies should be frozen in portions so that one serving is enough to prepare one dish. Repeated freezing for such a product is strictly prohibited.
How to prepare saffron milk caps for the winter: freezing boiled mushrooms
No less popular are saffron milk caps, frozen for the winter in boiled form. In this case, you will always have an almost finished product at hand, which you can simply add to the desired dish.
- Main product;
- Salt;
- Lemon acid;
- Plastic containers or plastic bags;
- Water.
How to prepare saffron milk caps for the winter by freezing?
- Having sorted and cleaned the fruiting bodies from dirt and debris, we immerse them in an enamel pan.
- Fill with water so that its level slightly covers the mushrooms.
- Turn on high heat, and when the water gets hot, add salt and citric acid to preserve the color. For 1 liter of water you should take 1 tbsp. l. salt and 1 tsp. citric acid (without a slide).
- After 10 minutes of boiling, turn off the heat and rinse the fruiting bodies under the tap.
- Let the excess liquid drain, and then distribute it in one layer on a tray.
- Place in the freezer for 2-3 hours for blast freezing.
- We take it out and place it in portions in containers or plastic bags.
- Return to the freezer for further storage.
Freezing fried saffron milk caps for the winter at home: recipe
Freezing saffron mushrooms for the winter can also be done in another way - fried. This product can simply be defrosted, reheated, and then served as a side dish for main dishes.
- Mushrooms;
- Vegetable oil;
- Salt;
- Plastic containers or plastic bags.
How to cook saffron milk caps for the winter using frozen fried fruiting bodies?
- After cleaning, cut the mushrooms into pieces and place in a dry, heated frying pan.
- Over medium heat, evaporate the liquid that is released from the fruiting bodies, and then add a little oil.
- Continue frying for 10-15 minutes, adding salt to taste at the end.
- Let the mass cool thoroughly, and then distribute it in portions into storage containers, be it plastic containers or plastic bags.
- We load the semi-finished product into the freezer for storage.
Preparing saffron milk caps for the winter: a recipe for freezing salted and pickled mushrooms
Is it possible to freeze saffron milk caps for the winter after salting or pickling? It must be said that such fruiting bodies lose their elasticity in the process. And yet, some housewives decide to freeze canned saffron milk caps in small quantities, since they are very suitable for preparing first courses, as well as sauces.
- Salted or pickled saffron milk caps;
- Containers for storing the finished product.
How do you freeze saffron milk caps for the winter after pickling or pickling at home?
- Drain liquid from marinated or salted mushrooms.
- Rinse thoroughly in water and then leave to drain.
- Distribute the product into containers and place in the freezer for storage.
Important: Sometimes mold begins to develop on canned mushrooms, so freezing them can save them.
Recipe for freezing caviar from saffron mushrooms for the winter
Among the recipes for preparing saffron mushrooms by freezing for the winter, there is also an option with mushroom caviar. It is very convenient to process the product in this way, because you will always have the original filling for dough products on hand: pizzas, tartlets, pancakes, pies, pies, pies, etc.
- Saffron milk caps – 2 kg;
- Onions – 3 large pieces;
- Carrots – 2 large pieces;
- Salt and pepper;
- Vegetable oil;
- Containers or plastic bags for storing caviar.
Freezing saffron milk caps for the winter in the form of caviar proceeds as follows:
- We pass the peeled fruiting bodies through a meat grinder and place them in a separate bowl.
- Peel the onion and grind it using a meat grinder.
- We carry out the same procedure with carrots.
- Place the carrots and onions in a separate frying pan and fry in vegetable oil until soft.
- Then add the mushroom mixture to the pan and continue frying over medium heat for 10 minutes.
- Season with salt and pepper to taste, fry for another 10 minutes and leave to cool.
- Divide the cooled caviar into portions and distribute into containers.
- We send the workpiece to the freezer until required.
How to cook saffron milk caps for the winter: freezing baked mushrooms
To prepare saffron milk caps for the winter, you can use a recipe for freezing fruiting bodies baked in the oven. This product has a particularly bright taste and aroma when defrosted.
- Saffron milk caps;
- Storage containers.
The recipe for freezing saffron mushrooms for the winter is divided into stages.
- After dry cleaning, mushrooms are placed in one layer on a baking sheet.
- Place in the oven and bake them at 150° until done.
- Then remove from the oven and allow to cool.
- Place in plastic containers or plastic bags and place in the freezer.
Frozen mushrooms are stored at a constant temperature of -18° for up to 12 months. It is recommended to defrost the product at room conditions for 3-4 hours, or on the bottom shelf of the refrigerator overnight.
Processing saffron milk caps by freezing is considered one of the most popular among many families today. Freezers designed for storing food for a long period of time allow you to prepare your favorite mushrooms in large quantities. However, many housewives wonder whether saffron milk caps are frozen for the winter? As is known, these fruiting bodies belong to the genus of laticifers, the peculiarity of which is the secretion of bitter milky juice. With saffron milk caps everything is different: they do secrete a milky juice, but it has virtually no bitterness. In addition, it is classified as edibility category 1. This means that camelina can be eaten raw, simply sprinkled with salt.
Another advantage of saffron milk caps is their versatility. You can carry out any culinary manipulations with them, and freezing is no exception. This process is carried out very often, especially if the volume of the freezer can accommodate a significant part of the fruiting bodies. It must be said that the freezing process preserves all the beneficial substances and vitamins in the mushrooms.
Any mushrooms require careful preparation before processing. Therefore, you need to know exactly how to prepare saffron milk caps for freezing for the winter. The answer to this question will depend on the state in which you plan to freeze the mushrooms: raw, boiled, etc. However, first of all, you should sort through the mushroom harvest brought from the forest or bought in a store. Strong and young specimens of small and large sizes are excellent for freezing; the latter can be cut into several parts. It is better to throw away broken and rotten fruit bodies so as not to put your health at risk. Then it is necessary to cut off the hardened part of the stem from each specimen and rinse it in water with the addition of salt and citric acid.
In order to carry out high-quality freezing of saffron milk mushrooms in their raw form for the winter, it is necessary to pay special attention to their cleaning. There is no need to soak fruit bodies before freezing; this may adversely affect the final product. Housewives often completely eliminate contact of saffron milk caps with water by dry cleaning. However, if the fruiting bodies are significantly contaminated, it is better to rinse them in water for 2-3 minutes.
- Saffron milk caps in any quantity;
- Containers for storing the finished product;
- Tray;
- Cleaning supplies – knife, kitchen sponge or toothbrush.
How to freeze raw saffron milk caps for the winter? I must say that this process is considered one of the most popular, since in the shortest possible time you can prepare a large number of your favorite mushrooms.
- After sorting, the saffron milk caps must be cleaned of adhering debris and other dirt. To do this, you can use a dry kitchen sponge or an old toothbrush.
- Each mushroom cap, as well as the plates, must be thoroughly wiped.
- Use a knife to remove minor damage and hardened parts of the legs.
- You can rinse the saffron milk caps in cool water, or you can leave them dry.
- Place caps down on a tray and place in the freezer, setting the temperature as low as possible for several hours.
- Then remove the mushrooms and distribute them into plastic containers.
- Return to the freezer for storage at standard temperature.
- It should be remembered that fruiting bodies should be frozen in portions so that one serving is enough to prepare one dish. Repeated freezing for such a product is strictly prohibited.
How to prepare saffron milk caps for the winter: freezing boiled mushrooms
No less popular are saffron milk caps, frozen for the winter in boiled form. In this case, you will always have an almost finished product at hand, which you can simply add to the desired dish.
- Main product;
- Salt;
- Lemon acid;
- Plastic containers or plastic bags;
- Water.
How to prepare saffron milk caps for the winter by freezing?
- Having sorted and cleaned the fruiting bodies from dirt and debris, we immerse them in an enamel pan.
- Fill with water so that its level slightly covers the mushrooms.
- Turn on high heat, and when the water gets hot, add salt and citric acid to preserve the color. For 1 liter of water you should take 1 tbsp. l. salt and 1 tsp. citric acid (without a slide).
- After 10 minutes of boiling, turn off the heat and rinse the fruiting bodies under the tap.
- Let the excess liquid drain, and then distribute it in one layer on a tray.
- Place in the freezer for 2-3 hours for blast freezing.
- We take it out and place it in portions in containers or plastic bags.
- Return to the freezer for further storage.
Freezing fried saffron milk caps for the winter at home: recipe
Freezing saffron mushrooms for the winter can also be done in another way - fried. This product can simply be defrosted, reheated, and then served as a side dish for main dishes.
- Mushrooms;
- Vegetable oil;
- Salt;
- Plastic containers or plastic bags.
How to cook saffron milk caps for the winter using frozen fried fruiting bodies?
- After cleaning, cut the mushrooms into pieces and place in a dry, heated frying pan.
- Over medium heat, evaporate the liquid that is released from the fruiting bodies, and then add a little oil.
- Continue frying for 10-15 minutes, adding salt to taste at the end.
- Let the mass cool thoroughly, and then distribute it in portions into storage containers, be it plastic containers or plastic bags.
- We load the semi-finished product into the freezer for storage.
Preparing saffron milk caps for the winter: a recipe for freezing salted and pickled mushrooms
Is it possible to freeze saffron milk caps for the winter after salting or pickling? It must be said that such fruiting bodies lose their elasticity in the process. And yet, some housewives decide to freeze canned saffron milk caps in small quantities, since they are very suitable for preparing first courses, as well as sauces.
- Salted or pickled saffron milk caps;
- Containers for storing the finished product.
How do you freeze saffron milk caps for the winter after pickling or pickling at home?
- Drain liquid from marinated or salted mushrooms.
- Rinse thoroughly in water and then leave to drain.
- Distribute the product into containers and place in the freezer for storage.
Important: Sometimes mold begins to develop on canned mushrooms, so freezing them can save them.
Recipe for freezing caviar from saffron mushrooms for the winter
Among the recipes for preparing saffron mushrooms by freezing for the winter, there is also an option with mushroom caviar. It is very convenient to process the product in this way, because you will always have the original filling for dough products on hand: pizzas, tartlets, pancakes, pies, pies, pies, etc.
- Saffron milk caps – 2 kg;
- Onions – 3 large pieces;
- Carrots – 2 large pieces;
- Salt and pepper;
- Vegetable oil;
- Containers or plastic bags for storing caviar.
Almost every housewife cooks every year. And that's it freeze totally different mushrooms. This year I froze saffron milk caps, and this was the first time, and I think I even tried them for the first time.
The saffron milk caps turned out to be very tasty and unusual for me. The taste seemed somehow special. According to the recipe that I will tell you today, you can freeze any mushrooms that you love or that you yourself collect in the forest.
Compound:
- Pot
- Plastic bag
Preparing frozen mushrooms:
1. Take mushrooms, in our case these are saffron milk caps. You will take the ones you are preparing to freeze.
2. Now we wash them well. Here again there is a point, saffron milk caps are very easy to wash, but if, for example, milk mushrooms are frozen, then you will have to tinker with them a little, because the foliage sticks to them very much and it takes a lot of time to wash them.
4. Fill them with clean water and place them on the stove.
5. Next, leave the mushrooms to cook for at least 30 minutes. I cook it for about 30-40 minutes, which is quite enough. Because when you take them out of the freezer, you still have to fry them in a frying pan for about 15 minutes.
6. 40 minutes passed and our saffron milk caps were cooked.
7. Now we drain the water from the pan and put the mushrooms in a colander to drain all the water.
8. When the water has drained, you can transfer the mushrooms to a plate and let them cool. They will also dry out a little and when frozen there will be less water on the mushrooms.
9. When the saffron milk caps have cooled down, we transfer them to a bag or a plastic form, whichever is more convenient for you. If in a bag, then it is better to put in the bags the number of mushrooms that you will need when you get ready to cook something.
These are the mushrooms we got, we put them in the freezer and in a few hours you and I will have them almost ready to eat frozen mushrooms . They didn't last long in my freezer, I used them to make pizza!!! It turns out very tasty with mushrooms!
You can also prepare or from frozen mushrooms. And many other tasty ones vegetarian dishes.