What determines the freshness of the mushrooms? shelf life and storage conditions of mushrooms

Freezer storage.

Another storage option that is more convenient, simple and, in the opinion of many, gets rid of botulism is storing fried mushrooms in the freezer.

Here they do not need to be filled with fat or oil. The need to use excess fat, oil disappears. In addition, using the freezer as another way of storing mushrooms extends the period up to a year (temperature minus 18 ℃). A shock freezer with a temperature below minus 20 ℃ is able to preserve the product for almost 2 years.

How to store fried mushrooms in the freezer? The freezer is actually the easiest to use for this.

1. After the boiling and roasting stage, they need to be cooled to room temperature.
2. For freezing, you need to take special plastic bags or containers. Lay out the workpiece in them, close the lid well (tie the bag tightly, for reliability - use another one).
3. Before storage, it is advisable to divide the product into portions in order to immediately take the right amount, because re-defrost, do not freeze.
4. We sign each package or container in order to accurately observe the shelf life, store it like this for about a year, until the next forest harvest.

If you have a large freezer, you can prepare a lot of food, and then please yourself and your loved ones with delicious mushroom pizza, julienne and other culinary masterpieces all winter. I often fry mushroom pies.

Regardless of which method you choose to preserve a rich harvest (cellar, basement, kitchen cabinet, refrigerator or freezer), it is important to choose the right harvesting method. A quality product, correct pre-processing will allow you to enjoy delicious dishes all year round until the next season.

Mushrooms are very tasty gifts of nature, which contain many useful substances. If they are cooked and eaten correctly, then they can only be useful for the body, but otherwise they can cause significant harm.

That is why it is so important to know how best to preserve mushrooms brought from the forest in a basket or bought at the market, in a store. Mushrooms spoil too quickly if stored improperly, and even the tastiest of them can become dangerous.

Therefore, when the next mushroom season begins, the question arises again and again, how many days can mushrooms be stored in the refrigerator?

• What to do with mushrooms after picking them?
• Storing mushrooms in the refrigerator

• Optimal storage conditions
• Fresh mushrooms
• Boiled mushrooms
• Fried mushrooms
• Pickled (canned) mushrooms
• Salted mushrooms

Storing mushrooms in the freezer

How to freeze fresh mushrooms?
How to freeze boiled mushrooms?
How to freeze fried mushrooms?
How to beautifully freeze mushrooms whole?
How long can mushrooms be stored in the freezer?
How long can defrosted mushrooms be stored?
Rules and terms of storage of artificially grown mushrooms (oyster mushrooms and champignons)

Storing mushrooms in the freezer

You can keep the mushroom harvest in the freezer for much longer, and you can put fresh, fried and boiled mushrooms there.

Do not put fresh chanterelles and milk mushrooms in the freezer, which then begin to taste distinctly bitter. To prevent this from happening, the chanterelles must first be boiled.

How to freeze fresh mushrooms?

1. Collected mushrooms should be cleaned of debris and dirt by washing under running water.

It should be borne in mind that in the process of preparing mushrooms for freezing, it is necessary to wash them thoroughly under running water, but not for long. In no case should you put them in a bowl of water, let alone leave them there.When a large number of mushrooms are washed in a bowl, those that will be washed last will be saturated with water and subsequently lose their taste and attractive shape.

1. After that, put them on napkins and let dry completely.
2. Then the largest mushrooms can be chopped coarsely, and the small and medium ones can be left intact.
3. Next, put the mushrooms on a tray in one layer and put them in the freezer overnight, and put the remaining mushrooms in the refrigerator compartment.
4. In the morning, put the frozen mushrooms in a plastic bag, tie and return to the freezer, and put the next batch of mushrooms from the refrigerator on a tray.
5. And do this until all the mushrooms are frozen.

How to freeze boiled mushrooms?

1. Peel fresh mushrooms, rinse and sort, then place in boiling water and cook after boiling for no more than 10 minutes.
2. Then discard in a colander to get rid of the broth and cool the mushrooms a little, and after a while squeeze them out by hand.
3. Boiled mushrooms can be folded into a plastic container with a tight lid or a plastic bag and placed in the freezer.
4. It is best to pre-divide the mushrooms into small portions, which will be enough to prepare one dish - this will make them easier to use later.

The broth that remains after boiling the mushrooms can also be frozen. To do this, the broth is boiled down to a small volume, cooled, poured into plastic bottles and folded into the freezer. You can store mushroom broth for several months. In the refrigerator, it can be no more than 4-5 days.

How to freeze fried mushrooms?

Fried mushrooms keep well frozen.

1. Fresh mushrooms should be peeled, washed, disassembled and dried on a napkin as usual.
2. After that, cut the hats into slices, and the legs - into circles.
3. Fry the mushrooms with a little vegetable oil.
4. It is necessary to evaporate most of the moisture, then remove the pan from the heat and cool.
5. Put the cooled mushrooms into plastic containers with tight lids, which are immediately put into the freezer.

Instead of frying in a skillet, some mushroom pickers use an oven where the mushrooms are baked. In their opinion, this technology allows to preserve the natural mushroom aroma much better.

How to beautifully freeze mushrooms whole?

1. To get strong, beautiful mushrooms after freezing that can be used to decorate dishes, you should select whole mushrooms and put them in the freezer on a flat surface, for example, on a cutting board. In this case, both the board and the mushrooms must be completely dry.
2. After a couple of hours, the frozen mushrooms can be folded into a plastic container and stored in the freezer.

It is best to harvest chanterelles, mushrooms, honey mushrooms, boletus and aspen mushrooms in this way.

How long can mushrooms be stored in the freezer?

• If the temperature regime is set in the freezer to 0 ... -5 degrees, then the mushrooms will be suitable for consumption up to 3-4 months.
• If the temperature in the freezer is -18 ... -14 degrees below zero, the shelf life of the blanks increases to six months.
• At a temperature of -24 ... -18 degrees below zero, mushrooms can be kept in the freezer for about a year.

How long can defrosted mushrooms be stored?

If it becomes necessary to cook a dish, the required amount of mushrooms is removed from the freezer and defrosted either naturally or in a special mode in the microwave.

We are in a hurry to upset the housewives, who do not know how much defrosted mushrooms can be stored in the refrigerator.

All thawed mushrooms should be eaten (i.e. cooked) at once, since they cannot be sent for re-freezing.

To avoid the irrational use of raw materials, it is advisable to pack them into portions before freezing the mushrooms, each of which will be used to prepare one dish.

Consequences of improper storage

If the basic rules of harvesting and storage are not followed, pickles pose a danger of contamination with foodborne diseases. These can be diseases of varying severity - from uncomplicated poisoning to botulism. But it is the latter that can most often become infected when eating mushroom preparations.

The causative agent of the disease is a spore that is quite resistant to environmental conditions. It gets on the fruits most often even at the place of their collection, from water or soil. This is one of the reasons why mushrooms are cut, leaving the bottom part.

The consequences of infection can be severe. Food poisoning, if we are not talking about the poison of the mushroom, but about improper processing, makes itself felt in the period from 3 hours to 3 days after consumption. Symptoms in this case are manifested clearly: nausea, vomiting, diarrhea, fever. If qualified assistance is not provided on time, it can be fatal.

The clinical signs of botulism are often less pronounced. The first symptoms of the disease appear on average after 18-24 hours, sometimes it takes up to 5 days. The disease begins in the same way as ordinary poisoning, but subsequently severe constipation occurs (a sign of intestinal paresis). Then visual impairment and other neurological symptoms appear.

Botulinum toxin can survive only under anaerobic conditions, i.e. in an environment without air. Namely, it is ideal for preserving the properties of pickles. At the same time, other pathogenic bacteria thrive in oxygen-free conditions. Therefore, your task is to ensure maximum processing of raw materials and ready-made pickles.

Having brought the mushrooms collected in the forest home, you need to carry out the following manipulations without delay:

Go through them, removing dirt, adhering leaves, twigs, needles, get rid of spoiled copies.
Sort and lay out on the table to dry.
The latter is important, since wet mushrooms will not last long.
It is best to pick mushrooms in dry, sunny weather, as mushrooms picked in the rain will take longer to dry.
Dried mushrooms should be transferred to containers for sending to the refrigerator.

Often, after collecting mushrooms, the owners are so tired that they do not have the strength to immediately start processing them, in this, and also in the case of too much of the collected mushrooms, they can be stored in the refrigerator for a period of up to a day.

But there is not much time for storing mushrooms in the refrigerator, so it is advisable to process them immediately and put them away for storage. The easiest way is to preserve it in jars or at least boil it.

Storage rules

The first and most important rule when storing any kind is coolness. Let it not be the conditions of the refrigerator. However, the temperature should not be high. Twenty degrees and below is the ideal temperature.

The second important storage condition is the absence of direct sunlight. So, if the sun's rays get in, this is tantamount to storing in a warm place.

Fresh mushrooms should not be stored in aluminum containers. It will promote earlier oxidation. Also, you cannot leave any things made of this material in them - tongs, scoops for falling asleep, and so on.

Remember how mushrooms are stored in supermarkets.

Scoops in them are in the order of things. Be sure that if you purchase such a purchase, then the very next day they can be eaten only after thorough heat treatment.

If you follow your nutrition and health, do not disregard this article. Mushrooms have firmly entered our life, there will be a place for them in every refrigerator, however, very often, due to inability to understand the expiration date or banal inattention, we ourselves suffer and endanger our loved ones.

Be careful and picky, and only then all your dishes will be delicious and your health will be perfect.

How long can frozen mushrooms be stored in a home freezer?

Pickled, fried, dried, boiled - what kind of dishes are not prepared from mushrooms, this natural miracle, which has a huge variety of forms and types.

On the other hand, it is one of the foods most often leading to poisoning and even death.

How to choose and store mushrooms correctly, what is their shelf life? We will also talk about how much frozen mushrooms can be stored in the freezer in the article.

How to increase the shelf life of wheat flour? Find out from our article.

Mushroom fans love to pick these fruits with their own hands in the forests, in forest plantations, in gardens, along the roads in the grass.

A mistake can be very expensive, and not only for the collector himself, but also for all his companions.

It is safer to buy this product in the store.

But fresh mushrooms also have a shelf life: regardless of the variety, they should not be kept for a long time after harvesting, but as quickly as possible prepare a dish or pickle, salt.

How to choose the market and the store?

Fresh mushrooms look very appetizing, which cannot be said about a stale product.

There may be stale fruits in the market and even in the store; they often make a mix of stale and fresh mushrooms in order to get rid of stale goods, the quality of which decreases every hour.

When choosing this product, you should pay attention to the following points:

• in lamellar mushrooms, like champignons, the lower part of the cap darkens, losing its pleasant pink color;
• the top of the cap dries up, begins to crack, dark spots may appear;
• there is no bright fresh smell;
• when squeezing the leg, there is no elasticity, voids are visible.

If mucus is found on the caps, then this is already the last stage at which the use is undesirable. Mushrooms that have raised doubts about the freshness do not need to be taken, even if the price is halved.

Storage terms and rules

It is impossible to keep such a product for a long time without observing the storage rules.

You will find recommendations for storing stew on our website.

The champignons and oyster mushrooms bought in the store are grown artificially, so they are quite good-quality, if only they have not deteriorated from prescription.

It is necessary to carefully sort out the purchased product, rejecting even those that have the slightest damage: such fruits will not lie.

Mushrooms with a reed should be used immediately for cooking, and only the freshest, strongest, undamaged ones should be left for storage.

It is best to put unwashed, dry fresh mushrooms and oyster mushrooms in a paper bag and send them to a vegetable box, where they can be stored for a week at a temperature of +1 - +4 degrees.

If packed in a plastic bag, in this case air will be cut off to the product, the mushrooms will begin to rot, so it is hardly worth keeping them in plastic for longer than 5 - 7 days.

Without packaging, that is, in bulk in a vegetable box in the refrigerator, the mushrooms will last 3-4 days. Outside the refrigerator, that is, at room temperature, mushrooms or oyster mushrooms can be no more than a day.

It is safer to freeze mushrooms. Boiled mushrooms and oyster mushrooms are better stored, for which they should be cooled after cooking and put into a plastic container or bag. Do the same with fried foods.

Freshly harvested

If it is not possible to start processing them immediately after picking mushrooms, or in the case when too much is harvested, porcini mushrooms, chanterelles, pigs, honey agarics and other freshly picked fruits should be loaded into the refrigerator, but no longer than 12-24 hours.

Before sending the collected forest gifts to the refrigerator, it is necessary to sort them out, remove debris, adhering needles, leaves, soil, damaged parts.

You should not freeze chanterelles raw: bitterness will be heard. To avoid it, boil them before freezing.

How many days can you store mayonnaise in the refrigerator? Find out the answer right now.

Shelf life of canned mushrooms

Mushrooms are an excellent dietary product, with a large amount of vitamins C, B, PP, potassium, iodine, carbohydrates.Therefore, it is one of the favorite products for many. Fortunately, you can preserve them yourself or buy ready-made ones.

If you bought it from a store, the date on the product label is a clue to the shelf life. The product must be marked in accordance with GOST: type of mushrooms (whole or cut), method of preparation, storage temperature and shelf life

When buying canned mushrooms, pay attention to the quality of the liquid, i.e.

on the transparency of the marinade. It should be light, colorless, or yellowish. Before buying, examine the contents of the jar; there should be no dark spots on the mushrooms.

Read carefully on the label how much canned mushrooms can be stored, this information must be indicated. Do not buy an expired product, it is dangerous!

Precautionary measures

Often, mushrooms that are cooked at home are much tastier, more aromatic and more varied in taste, but you need to know and withstand the shelf life of this tasty dish, otherwise the consequences can be severe.

Precautionary measures:

• pick mushrooms only familiar, whole, not overripe and not wormy;
• carefully inspect and re-sort before cooking;
• thoroughly clean from sand, earth, leaves;
• observe the norms for the duration and temperature of cooking;
• adhere to the terms and conditions of storage.

We hope that you are well aware of them and that you comply with them.

Fresh, but unwashed mushrooms - store in a cool place at temperatures slightly above zero for only 1 day and no more than 9-11 hours at temperatures up to 10 degrees.

If you put them in the refrigerator, storage is permissible up to 24 hours at temperatures up to 7 degrees.

Store fresh mushrooms in an open enamel container. Aluminum or iron cookware is not suitable

But it is important to know, the sooner you cook them, the better.

Homemade pickled mushrooms

Obtained by using marinades containing salt, sugar, vinegar or citric acid, as well as various spices. The choice of spices depends on your taste preference.

The marinade is poured over the familiar whites, honey agarics, boletus, russula, milk mushrooms, aspen mushrooms, boletus, boletus, etc. Fortunately, Mother Nature has endowed with very diverse species. Marinade gives the dish a fragrant aroma and taste!

Save such homemade products in glass jars, adapted containers or special food containers. To protect against the ingress of oxygen into the container and the appearance of mold, many use boiled oil.

If there is no cellar or cold pantry, housewives store pickled pieces in the refrigerator. The shelf life of the product under these conditions, at temperatures up to 10 degrees, is 7-9 months. Do not forget to write the seaming date on the dishes and review how much pickled mushrooms are stored in the refrigerator.

Caution botulinus

Pickled mushrooms at home are often sealed in glass jars with hermetically sealed iron lids.

With this type of preservation, it is necessary to remember the precautions to avoid dangerous poisoning with botulinus bacteria.

The microorganism - botulinus, lives in the soil and in natural conditions it is completely harmless, but with a lack of oxygen, it produces poison.

Hermetically sealed protein products - mushrooms and meat are most susceptible to this poison. For this reason, it is necessary to strictly observe the temperature regime for preparing food and the shelf life of mushrooms at home.

The healing properties of mushrooms

There is no doubt that this is a nutritious and satisfying food. Delicious with potatoes and sour cream, in salads and especially good as a snack. Did you know about the healing properties of the product and that there is a method of treatment with mushrooms - fungotherapy.

Studies have shown that everyone's favorite whites are champions in healthy proteins and contain vitamins to strengthen the cardiovascular system. The "heart" vitamin PP also has boletus.Of all the familiar mushrooms, it stands out especially for its commendable taste and appearance.

Fleshy, dense lump - a natural source of "sunny" vitamin D, has diuretic properties, so it is a good way to prevent the formation of kidney stones.

Chanterelles contain a lot of zinc, selenium, vitamins A, B1, B2, therefore they are called a mushroom antibiotic that removes radionuclides from the body. Chanterelles belong to quality mushrooms due to their gastronomic properties. Low-calorie, tasty and healthy combination!

Rules and terms of storage of artificially grown mushrooms (oyster mushrooms and champignons)

The stores sell oyster mushrooms and mushrooms grown exclusively in artificial conditions. There is no doubt about their good quality, unless their expiration date has expired.

Mushrooms purchased in the store also need to be sorted out and decisively discarded even those specimens that have been noticed with minor damage, since they themselves will not lie for a long time, and the rest of the mushrooms will spoil. Rejected specimens will be used for cooking right now, and the strongest ones can be sent for storage.

It is advisable to put fresh dry unwashed oyster mushrooms or mushrooms in a paper bag, which is placed in a container for vegetables at the bottom of the refrigerator.

• How long can oyster mushrooms and champignons be stored in the refrigerator at + 1 ... + 4 degrees? In such conditions, they can hold out for about a week.
• If you just pour the mushrooms into the vegetable box of the refrigerating chamber, then they can last no more than 3-4 days.
• If you leave them in room conditions, then their shelf life will be reduced to a day.

Plastic bags are less suitable for storing such mushrooms, because they stop air access, the mushrooms will start to rot and deteriorate before the expiration of a week.

It is best to store mushrooms and oyster mushrooms frozen, especially boiled ones. Cooked mushrooms should be cooled and placed in a bag or plastic container, covered with a lid and put into the freezer. You can do the same with fried mushrooms.

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Comments (1)

When I make pickled mushrooms at home (not seaming, but just boil them in vinegar, sunflower oil and spices), they can be stored with me for a week, and not just the notorious 3 days

When we bring freshly picked mushrooms home, we sort them out and cook on the same day, we have never left them in the refrigerator, even overnight. It is better to process them immediately, so that later you do not regret the lost mushrooms))

How to store mushrooms in the refrigerator

The low temperature of the refrigerator slows down the loss of taste in the product, as well as its spoilage. Storage conditions, storage duration depend on availability and pretreatment method.

Fresh mushrooms

If it is not possible to immediately process a large amount of harvested forest mushrooms, you can leave them in the refrigerator overnight. It is not necessary to pre-wash or cut the product into parts, such manipulations significantly reduce the shelf life. For storage use:

• ceramic;
• enameled;
• glassware.

The mushrooms are poured into a container, placed in the freshness zone. Do not cover with a lid so that condensation does not form, which leads to rotting and deterioration of the product. For this reason not suitable for storage and a cellophane bag, as an alternative to using a paper one.

You can store fresh mushrooms in the refrigerator for several days, the period depends on their type, for example:

• mushrooms can lie up to 2 days;
• boletus - up to 2 days
• boletus - up to 3 days;
• porcini mushrooms (boletus) - up to 5 days;
• honey mushrooms - up to 7 days.

However, it is recommended that when storing a product in a refrigerator, focus on the temperature set in it:

The mushrooms that are sold in the store are grown in artificial conditions. These include: champignons, oyster mushrooms. Their shelf life is indicated on the packaging and, as a rule, it exceeds the shelf life of forest mushrooms.

Before moving to the refrigerator, they are sorted out, damaged specimens are removed. Then transferred to a paper bag and placed in the vegetable compartment. In such packaging, they can be stored for up to 7 days at a temperature of + 1-4 ° C. If you leave the product without it, it will stay in the refrigerator for no more than 3 days, after which it will begin to accumulate harmful substances, become stained and darken.

Boiled mushrooms

Boiled mushrooms are stored at a temperature of + 2-4 ° C for no more than 2-3 days. To do this, the product is boiled for 15-20 minutes in salted water, constantly removing the foam. Throw in a colander, cool. The glass jar is sterilized, the product is poured into it and closed. It is recommended to carry out additional heat treatment before use.

The shelf life of the product also depends on the type of boiled mushrooms. For example, chanterelles can be refrigerated for 4-5 days.

Fried mushrooms

Whole and damaged mushrooms are used for frying. Before cooking, the product is washed well with running water to wash off dirt and sand. Cut into pieces, fry in oil until the liquid completely evaporates, which takes an average of 15 minutes. The dish is cooled, transferred to a container, covered with a lid and placed in the refrigerator.

An alternative option for frying mushrooms is the oven. This processing preserves the original taste and aroma of the product. Spread the mushrooms on a baking sheet, bake until they stop secreting juice.

Such a product can lie no more than 3 days, and before use, it is recommended to subject it to repeated heat treatment.

Salted mushrooms

To prevent salted mushrooms from spoiling, you should adhere to the storage conditions:

1. Store the product in an enamel or glass container. The best option is a clean glass jar, previously sterilized and dried. To close it, no metal covers are used, since, interacting with the brine, they release harmful substances.
2. If the liquid in the jar has evaporated, boiled water or freshly prepared brine is poured into it. It must completely cover the mushrooms, otherwise they may become moldy. When white mold appears on the product, it is removed, the liquid is drained, the product is washed with boiled water and filled with new brine.
3. Mushrooms are stored in a refrigerator at a temperature of + 2-4 ° C. In such conditions, they can stand up to 6 months.

Marinated mushrooms

Sealed pickled mushrooms purchased in the store are stored for the expiration date printed on the package. As a rule, it depends on the temperature:

If the product has been pickled at home, the storage time depends on the type of lid used to close the jar and on where the canned mushrooms are:

After opening, the product can stand for no more than 3 days. If open mushrooms have acquired an unpleasant odor, the marinade stretches, mold has formed on the surface - the product has begun to deteriorate, you should not eat it.

How to store pickled and pickled mushrooms at home

There are many well-known methods for storing mushrooms for future use.The main ones are salting, pickling, drying and freezing. Each preparation method has its own advantages. How to correctly determine the shelf life of a product harvested in one way or another?

Canned mushrooms are the most common method for preparing tasty and healthy treats until next season. The taste properties of this fragrant juicy dish will leave no one indifferent. There are two methods of conservation:

• pickled - kept in marinade;
• salted - filled with brine.

Storage methods for homemade preparations

The correct and safe approach ensures that the basic requirements are met. There are rules for long-term storage of salted mushrooms:

• dry, easily ventilated room (basement, cellar);
• the temperature regime in the storage place should be within +2 ° + 4 ° С. Let's admit a difference within 2 ° С, degrees in both directions;
• long-term storage involves the use of special containers (glass, enameled without chips, wooden vessels). Iron cookware is not suitable as it oxidizes.

How to store pickled mushrooms

With a wide variety of recipes and methods for preparing supplies for the winter, preservation of the taste and useful properties of the blanks is possible in different ways.

Method 1. Dry salting in a cold way is good if there is no basement or cellar. To do this, the brine is drained from the ready-made mushrooms. Packaged in plastic bags and placed in the freezer. Further processing is not required, and in this case it is possible to keep the mushrooms in the freezer for 2 years.

Method 2. Lightly salted and pickled mushrooms, cooked in brine, do not undergo heat treatment. Such open salting has a shelf life of no more than 2 weeks in a cool place.

Method 3. Oil or grease film on the surface of the jar prolongs freshness for more than 6 months, provided that they are in the refrigerator. How to store such blanks correctly? You do not need to close them with lids, you can simply tie them with a clean cloth. The temperature is not higher than 10 ° С.

Method 4. Mushroom caviar is one of the most delicious dishes made from thermally processed raw materials. There is no brine in it, so there are several ways to save it:

• put the mass in sterile jars, pour boiled oil and close with a sterile plastic lid. Store mushrooms in the refrigerator for no more than three months;
• chill and freeze in the freezer immediately after cooking;
• Spread the ready-made caviar evenly, sterilize for at least 30 minutes directly in the jars.

Method 5. Old recipes suggest covering the workpiece with a cloth soaked in vodka and using a stick made of sticks and a lid also treated with vodka instead of a press. Such products can be stored for a year.

Method 6. Sterilization is considered the most effective answer to the question - how to store salted mushrooms. The high temperature increases the shelf life up to one year, reduces the possibility of the development of pathogenic flora.

Preservation of marinades

Mushrooms are not only salted or dried, but also pickled. Fans of mushroom diversity often ask how long pickled mushrooms can be stored, at what temperature and whether special environmental conditions are needed. Storage of pickled mushrooms has its own characteristics.

1. The marinade usually contains 1.7% vinegar, which enhances preservation. Its quantity and concentration affect the preservation period and shelf life of the finished product. Do not replace it with citric acid - mushrooms do not like this additive. The boiling marinade kills germs, and the addition of vinegar provides additional protection. When preserving by this method, not only the brine is heat treated, but also the contents of the container are sterilized. The shelf life of such a product is not less than 1.5 years, at a temperature of +8 ° +16 ° C.
2. Glass lids guarantee a shelf life of up to 2 years. When harvesting pickles hermetically sealed with metal lids, strict rules must be followed.Since the metal quickly reacts with the marinade and begins to oxidize, toxins are released immediately. Accumulated in large quantities, they can cause poisoning. It is worth remembering that disruption of the technological process can cause the ingress of bacteria and increase the risk of developing pathogens. One of them is botulinum toxin, a deadly poison for humans. It develops faster in rolled up banks.