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Ryzhiks are rightfully called royal mushrooms, as they are healthy, fragrant and look beautiful when preserved. But often inexperienced mushroom pickers are scared that mushrooms turn blue on the cut and during salting. This phenomenon should not be feared, since this is a natural process that does not harm the human body.
Why do mushrooms turn blue
Often mushroom pickers notice that the mushrooms begin to turn blue on the cut. They mistakenly believe that this process occurs only with poisonous specimens, and often pass by noble mushrooms. This is a misconception, as blue discoloration occurs as a result of oxidation when exposed to air. Mushroom pulp can change color not only to blue, but also to green, red or brown.
Why mushrooms turn blue after harvest
Before going for a forest harvest, you need to know the varietal characteristics, the time and place of growth, and also view the photo. Ryzhiki is a royal species that grows in dimly lit meadows, in spruce and pine young stands.
Red gifts of the forest are very difficult to confuse with other species, as they have a striking appearance. The bright orange hat at a young age has a hemispherical shape, straightens with age and forms a small depression in the center.
The smooth surface has dark circles or spots, shines and becomes mucus after rain. The underside is formed by short, numerous plates, bright orange in color. The leg is short, fleshy, hollow inside. After mechanical damage, milky juice is released, and the cut becomes blue.
During a mushroom hunt, inexperienced mushroom pickers are afraid that the mushrooms have turned blue. This reaction is due to a chemical process. The substances contained in the pulp, when combined with oxygen, cause a color change. Also, the knife blade can cause oxidation, as a result, the cut begins to quickly change color.
If after picking the mushrooms the mushrooms turn blue, then there are spruce species in the basket. Since pine species secrete milky sap, which, when interacting with air, turns the pulp into a greenish tint. Inexperienced mushroom pickers often believe that false counterparts have been collected, and get rid of them. This is a natural process, which is why the blue-colored forest products are ideal for pickling.
Fruiting occurs from mid-August to late September. Often mushroom pickers go after mushrooms according to folk signs:
- If raspberries, blueberries have ripened in the forest and boletus of the second layer have appeared, then in a month you can go hunting.
- Where the boletus grew, in the fall, the red gifts of the forest appear.
- During the flowering of heather, the fruiting of saffron milk caps begins.
Why do mushrooms turn blue when salted
Tsar's view is a tasty, healthy specimen that can be used for frying, stewing, making salted and pickled preserves. But very often, when salting, housewives notice that the mushrooms have turned blue. This chemical process can occur due to spices and herbs such as dill or its seeds. There is nothing dangerous in this, and the prepared dish does not pose a danger to the body.
Also, pickles can turn blue if storage rules are not followed. They should be stored in a well-ventilated cool place at a temperature of + 8-10 ° C.If the temperature is below normal, then the mushrooms freeze and begin to crumble. At high temperatures, they will sour. If the brine evaporates, then salted boiled water is added to the container. If you follow the simple storage rules, you can prevent the brine from turning blue.
What to do if mushrooms turn blue
Before salting, the blue mushrooms are sorted out, forest debris is removed, washed under running water and proceeded to salting. To prevent the brine from acquiring a dark color, the brine is carried out in enameled dishes, in barrels or glass jars. Other dishes can cause oxidation, causing the brine color to darken and become unattractive. Also, so that the brine does not change color, iodized salt is not used for salting and dill, its seeds and a large amount of spices are not added.
If, unknowingly, a large amount of spices were used during salting, and the brine darkened, then washing the mushrooms and pouring freshly prepared brine will help to correct the situation.
To prevent saffron milk caps from turning blue when soaked in boiling water, add citric acid. But there are times when the preparatory process went by all the rules, and the flesh of the saffron milk caps turned exactly blue. This can happen due to the long stay of the collected gifts of the forest in the sun and in the open air. Therefore, many mushroom pickers start dry pickling right in the forest.
So that a chemical reaction does not occur during the preparation of pickles, it is better to cook the dish in glass, portioned jars. Also, to prevent blue discoloration, and the crop looks beautiful in conservation, it can be pickled. But to obtain a clear brine when boiling mushrooms, add a pinch of citric acid or ½ lemon juice to the water.
Salted and pickled mushrooms are stored in an airtight container in a cool room for no more than 12 months. With a sharp darkening of the brine and the appearance of black mold, conservation is thrown away, as it can cause irreparable harm to the body.
Conclusion
If during a mushroom hunt you come across a clearing of saffron milk caps, you can quickly collect a whole basket. But often mushroom pickers notice that the mushrooms turn blue on the cut, and after mechanical damage, milky juice is released. You should not be afraid of this reaction, since this mechanical process is natural and does not affect taste, beneficial properties and aroma in any way.
