Michael Davis
Mushrooms are a fungus with a high nutritional value and a wide range of culinary applications. However, their high respiratory rate, high water content, and lack of a cuticular structure cause them to spoil quickly. To extend their shelf life, various preservation methods can be employed, including traditional techniques such as cooling, packaging, and washing with antimicrobial agents, as well as newer methods like ultrasound and plasma. For culinary mushrooms, drying, freezing, pickling, fermenting, and canning are effective ways to preserve them, each with its own unique process. For decorative purposes, drying mushrooms may distort their appearance, but other methods like using epoxy or isopropyl alcohol can be explored.
| Characteristics | Values |
|---|---|
| Preservation Methods | Canning, freezing, drying, pickling, fermenting |
| Storage Temperature | Low temperature |
| Packaging | Plastic trays coated with perforated polyvinyl chloride (PVC) film, paper towels, plastic bags |
| Pretreatment | Lemon juice or citric acid solution, steaming |
| Display Purposes | Epoxy, isopropyl alcohol, resin |
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What You'll Learn
Canning mushrooms
Steps to Can Mushrooms:
- Soak the mushrooms: Place the mushrooms in a large bowl and soak them in cold water for at least 10 minutes to remove any dirt or impurities. You can trim off any discolored or bruised sections of the mushrooms before soaking.
- Boil the mushrooms: After soaking, rinse the mushrooms and place them in a pot of boiling water for about 5 minutes. This helps to kill any bacteria and improve food safety. You can leave the mushrooms whole or cut them into smaller pieces, depending on your preference and their size.
- Prepare the jars: While the mushrooms are boiling, prepare your jars by washing them with hot soapy water. You can use half-pint or pint jars, depending on the amount of mushrooms you have. Fill the jars with hot water and place them in your canner with 2-3 inches of water, following the instructions provided by the manufacturer.
- Fill the jars: Remove the mushrooms from the boiling water and strain them in a colander. Fill the hot jars with hot mushrooms, leaving about 1 inch of headspace at the top. You can add 1/2 teaspoon of salt per pint or 1/4 teaspoon per half-pint if desired, as well as 1/8 teaspoon of crystalline ascorbic acid or a 500-milligram tablet of vitamin C to improve color retention.
- Process the jars: After filling the jars, cover the mushrooms with fresh hot water, leaving about 1 inch of headspace. Remove air bubbles, wipe the rims, and adjust the lids. Process the jars in a pressure canner, following the manufacturer's instructions and adjusting for your altitude. For example, at 5000 feet in elevation, you may need to use 13 lbs of pressure.
- Cooling and storage: After processing, remove the canner from the heat and let the pressure return to zero. Wait for about 10 minutes before removing the lid of the canner. Then, carefully remove the jars using a jar lifter and place them on a cloth or cutting board to cool down.
By following these steps, you can safely can mushrooms at home, preserving their flavor and texture.
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Freezing mushrooms
Freezing is an effective way to preserve mushrooms and prevent food waste. It is recommended to freeze mushrooms as soon as they are purchased to ensure freshness. Mushrooms can be frozen raw, but blanching or cooking them before freezing can help preserve their nutrition, flavour, and texture.
To freeze raw mushrooms, start by cleaning them with a damp paper towel to remove any dirt. Trim off the woody parts of the stems, and slice the mushrooms into equal-sized pieces. Soaking the mushrooms in a mixture of water and lemon juice before freezing can help prevent discolouration. Transfer the mushrooms to an ice bath, then strain and pat them dry. Place the mushrooms on a parchment-lined baking sheet in a single layer and freeze. Once frozen, transfer the mushrooms to a freezer-safe container or bag, removing as much air as possible before sealing and labelling.
To steam blanch mushrooms before freezing, soak them in a mixture of water and lemon juice for 5-10 minutes. Alternatively, add the lemon juice directly to the steaming water. Place the mushrooms in a steamer basket and steam for 3-5 minutes, depending on their size. After steaming, cool the mushrooms in an ice bath, then pat them dry. Place the mushrooms on a lined baking sheet in a single layer and freeze. Once frozen, transfer to a freezer-safe container or bag, removing as much air as possible before sealing and labelling.
Cooking mushrooms before freezing can also help improve their texture and flavour. To sauté mushrooms before freezing, heat a small amount of olive oil or neutral oil in a skillet and add the mushrooms. Sauté until the pan is dry and the mushrooms are tender, then allow them to cool completely. Transfer the mushrooms to a lined baking sheet in a single layer and freeze. Once frozen, transfer to a freezer-safe container or bag, removing as much air as possible, sealing, and labelling. Cooked mushrooms can be stored in the freezer for up to six months.
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Drying mushrooms
To dry mushrooms, you will first need to pre-dry them to remove excess water. Place the mushrooms on cardboard or a dry towel, ensuring they are spread out and not touching. Check on them every now and then, and when they appear wrinkled and rubbery to the touch, they are ready for the next step.
The next step is to fully dry the mushrooms. You can do this by placing them in the oven on a low heat setting, ensuring they do not burn. Alternatively, you can use a food dehydrator if you have one. The mushrooms are fully dry when they snap in half, and at this point, they can be stored in airtight containers.
Dried mushrooms can be stored for months and will retain their flavour and potency. They can be used in cooking, crafts, and art projects. However, drying mushrooms can distort their shape, so this may not be the best preservation method if you want to display them.
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Pickling mushrooms
Pickling is a great way to preserve mushrooms and add some extra flavour. Here is a step-by-step guide on how to pickle mushrooms:
Firstly, clean and wash the mushrooms, then place them in a pot. Fill the pot with enough water to cover the mushrooms and add vinegar. The amount of vinegar you add will depend on your taste preferences. Bring the mixture to a boil and cook for 15 minutes. Drain the liquid and set it aside.
Next, create the pickling brine. In a separate pot, bring water, vinegar, sugar, and salt to a boil. You can also add spices such as bay leaves and peppercorns to the brine for extra flavour. Once the sugar and salt have dissolved, remove the brine from the heat and set it aside.
Now, it's time to prepare the jars. Clean and dice garlic into small pieces and place them at the bottom of the jars. You can also add other ingredients such as onion and peppercorns to the jars for additional flavour.
After that, fill the jars with the cooked mushrooms and pour the marinade over them. Cover the jars with lids and store them in the refrigerator. Pickled mushrooms can be stored in the refrigerator for several weeks to two months.
It is recommended to let the pickled mushrooms marinate for at least 24 hours before consuming. You can enjoy them as a snack or use them as a topping for dishes such as avocado toast, sandwiches, or steak.
It is important to note that only domestically grown button mushrooms may be safely canned. Other varieties of mushrooms can be safely frozen or dried for preservation.
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Fermenting mushrooms
Fermentation is a natural and ultra-low-processing technique to preserve mushrooms. It can preserve the nutritional and health properties of mushrooms and increase their healthy effects by adding pre and probiotic qualities. If done correctly, fermentation can preserve mushrooms for over 6 months.
There are two main ways to ferment mushrooms: brine and vacuum sealing with a percentage of salt. The first method involves lacto-fermentation, which is the same process that turns cabbage into sauerkraut. Lactobacillus is a common bacteria that turns sugars into lactic acid, which preserves and protects mushrooms from bad bacteria. For some basic ferments, you just need the right amount of salt.
The second method involves vacuum sealing with a percentage of salt. This method is the easiest and safest way to ferment mushrooms as it takes the guesswork and mold out of the equation. Simply salt the mushrooms and let them sit for 1-2 weeks.
It is important to note that not all mushrooms are safe to eat, and some have water-soluble toxins. It is recommended to cook the mushrooms before or after fermentation to avoid any safety issues. Steaming is a good idea, as boiling will remove tasty solutes into the water.
After fermentation, you can also dehydrate the mushrooms to make a mushroom powder. This powder can be used to sprinkle on dishes such as deviled eggs or salads.
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Frequently asked questions
Traditional methods of preserving mushrooms include cooling, washing with antimicrobial and antibrowning agents, irradiation, and the use of packaging.
Newer preservation techniques include pulsed electric fields, ultrasound, plasma, modified atmospheres, microperforated packaging, and humidity regulators.
Some easy ways to preserve mushrooms at home include drying, freezing, pickling, fermenting, and canning.
Preserved mushrooms may have gone bad if the seal on the jar is broken, or if the mushrooms have dark spots, a moldy or slimy texture, or a sour smell.
To keep mushrooms fresh for longer, avoid adding moisture and store them in a low-humidity environment.
