What to do if salted mushrooms are moldy (+11 photos)?

29.11.2018 Mushrooms

Mushrooms are highly valued in cooking, they have a unique aroma and taste. One of the most popular ways to cook mushrooms is to pickle them. But a common problem is the occurrence of mold on fungi. If salted mushrooms are moldy, then you should not be upset - in most cases they can be saved, because there are several ways to do this.

Content

1 Causes and types of mold
2 Eating and possible harm
3 Moldy Mushroom Processing
4 Storage rules for salted fruits
5 Answers to Common Questions

Causes and types of mold

Salty mushrooms mold for several reasons, knowing them, you can avoid this problem. Factors favorable to the development of the fungus are:

Poorly sterilized container. If the container is not well disinfected or sterilized, mold formations will begin to develop inside it.
Violation of the temperature during storage. Too high a temperature in the room contributes to the accelerated development of harmful bacteria and fungi.
Salted Mushroom Mold
Not enough salt or other preservatives. When salting products, it is important to strictly adhere to the recipe. Spices that are used for salting, not only give a special taste to the dish, but also have preservative properties. It is especially important to use a sufficient amount of salt.
The jar is not full. The air that remains in the container until it is completely filled contributes to mold. Use a sufficient amount of saline. It should completely cover the contents. The remaining space can be filled with vegetable oil.
Pickled Mushrooms

If one or more of the rules for preparing mushrooms is violated, molds of white, bluish, yellow-green or black color begin to develop in the container with them. If the stocks are covered with a thin layer of light mold, they can be saved. Black molds are dangerous, their spores can enter the human lungs and cause irreparable harm to health.

Eating and possible harm

Moldy pickled fruiting bodies must be thrown out immediately. They can not be eaten, since in tightly corked jars, botulism bacteria can begin to develop.

The vital products of these bacteria are extremely dangerous and can cause serious illness, even a fatal outcome is possible. The exception is mushrooms pickled no more than a day ago. For the same reason, mold stocks corked with metal caps cannot be used.

Note!

If the salty mushrooms are moldy, and the mold coating hardly covers the top layer of fruiting bodies, then they can be eaten and stored further, but only after urgent measures to save the product.

Mold must be carefully removed. The use of the product with molds is unacceptable, since there is a high probability of severe food poisoning, in which the following symptoms may occur:

nausea, vomiting;
dizziness;
diarrhea;
temperature rise;
stomach ache.

At the first signs of poisoning, you should drink sorbents (Activated carbon, Atoxil, Polysorb, White coal) and consult a doctor immediately. In such a situation, the speed of assistance is very important.

Moldy Mushroom Processing

To save moldy mushrooms, you must:

pour out the brine and carefully remove the mold-affected layer;
wash the remaining mushrooms in salted water;
Mushroom washing
place in a container of water and bring to a boil (can be boiled for 20 minutes);
put the mushrooms on a wire rack and dry;
wash cans with hot water and soda, sterilize;
put the fruiting bodies in sterilized jars, sprinkling each layer with salt;
pour new brine, so that it completely covers the mushrooms;
close with boiled nylon caps;
put the cans in a cold, dark place.

To prevent mold from forming again, you need to add a large amount of spices, garlic, dill or horseradish leaves to the brine. You can also put chopped horseradish root on top and pour it with vegetable oil. It is important to monitor your stocks in order to notice the formation of mold in time.

If the method of salting under oppression is used, it is necessary to disinfect the load or plate. To do this, thoroughly rinse them in warm water, then scald with boiling water. Every week, you should change the saline solution, disinfect the load and wipe the upper edges of the dishes with a cloth soaked in vinegar.

Storage rules for salted fruits

To prevent molds in the jar or other utensils, certain storage rules should be followed. First, the containers in which stocks will be stored must be sterile.

Banks must be sterilized, and pots, buckets and barrels thoroughly washed, scalded with boiling water and dried. If sterilizing the dishes is not good enough, supplies will go bad even if other conditions are met.

It is equally important to find an appropriate place to store. It should be fairly dry and dark. The temperature in the room should not fall below zero and rise above 6 ° C. If the temperature drops below zero, the workpieces will freeze, become brittle and lose their taste. If the temperature is too high, mold may begin to develop.

If there is no appropriate room, then stocks can be stored in the refrigerator. Pickles can also be stored on the glazed balcony. To do this, you need to put the cans in boxes and insulate using old blankets, batting, wood shavings, sawdust, etc.

Interesting!

Another factor that affects the duration of storage is the quality of the saline solution. A large amount of salt will allow for a long time to maintain reserves and prevent the occurrence of fermentation.

The use of spices will help to achieve a unique aroma and taste. Once a week, stocks stored in brine must be thoroughly shaken.

It is important to use the right utensils for storage. You can use containers made of metal with enamel coating, glass and wood. Clay, galvanized tin, aluminum or plastic utensils should be avoided. Do not cover the product with a bag, cling film or parchment paper, as this will create an ideal environment for the growth of mold.

Answers to Common Questions

When mold is detected on salted mushrooms, hostesses may have many questions. The following are the most common ones:

After removing the mold, its smell remained, is it possible to eat such stocks?

If the mold penetrated deeply and a persistent musty smell is felt, then no action will help to get rid of it. Such stocks must be destroyed. Remember that if you eat moldy foods, you risk poisoning.

Is it possible to clean pickled mushrooms from mold in the same way as salted ones?

If mold appears 12-36 hours after pickling, you can save them. To do this, rinse the fruiting bodies in acidified water, boil them 2 times for 15 minutes, rinse again and add new marinade with plenty of salt and spices. If the cans were rolled up with metal lids or the mold layer is too large, stocks must be discarded.

How can you get sick if you eat mold mushrooms?

If you eat moldy fruiting bodies that were stored under a metal lid, botulism may develop. The disease affects the nervous system and is manifested by impaired breathing, muscle weakness, tachycardia, impaired vision, bloating, vomiting, urinary retention, etc. Also, the use of mold coated products can lead to serious food poisoning.

Proper preparation and storage of salted mushrooms will help to maintain the taste of this snack for a long time. If mold raid nevertheless appeared, do not rush to throw away stocks. In most cases, they can be saved. To do this, you must immediately carry out a number of specific actions. If mold is not detected in time, stocks will have to be thrown away. Eating spoiled foods can be harmful.