Unlike other fresh fruits and vegetable, mushroom also have limited shelf life in normal environmental condition. Preservation or increase of shelf life avail the mushroom for long time use or offseason use.
Every kind of mushroom, including shiitake, portobello, and cremini varieties, has a limited shelf life that varies depending on how it is handled. The shelf life of mushrooms varies depending on how they are cooked..
What is shelf life?
The duration of time a product can be kept in storage before it loses its suitability for use, consumption, or sale. In other words, it might be a question of whether a product should no longer be on a supermarket shelf (unfit for sale, but not yet unfit for use) or a pantry shelf (because it is no longer appropriate for use).
Shelf life of Mushroom:
1. Whole mushroom: It can last in the refrigerator for up to two weeks.
2. Sliced mushroom: It may remain good 5-7 days.
3. Cooked mushroom: It can last in the fridge for seven to ten days.
4. Marinated mushroom:It has good shelf life but last up to 10-14 days in sealed glass jar to refrigerator.
5. Dried mushroom: Dried mushrooms can remain good for up to three years if they are stored properly.
· Benefits of mushroom preservation:
· Increase the shelf life of fresh mushroom
· Year round or offseason availability
· Enabling people to utilize the nutritional and therapeutic properties of mushrooms in various ways
· Making by products for a mushroom business
Methods of mushroom preservation:
Mushroom can be preserved by following ways-
· Chilling
· Freezing
· Sugaring
· Salting
· Canning
· Vacuum Packing
Canning
The germs that cause food deterioration and food poisoning are eliminated by using proper canning techniques. Use of a pressure canner is required for home canning of mushrooms. Use only pint or half-pint jars designed exclusively for home canning, as well. Use these quick instructions to preserve mushrooms at home.
· Wash the fresh mushroom thoroughly by soaking them in cold water for 10 minutes and rinse with clean water.
· Remove the stem end of the mushroom and being sure to remove unusable part.
· Cooked it for five minutes in boiling water. Remove the mushrooms from the boiling water using a slotted spoon. Place the mushrooms in jars right away. Use only sterilized canning jars.
· 1/4 teaspoon of salt should be added for every half pint.
· Better color retention can be achieved by adding ascorbic acid. Use 1/2 teaspoon of lemon juice, 1/8 teaspoon of ascorbic acid powder, or a 500 mg vitamin C tablet.
· Fill the jars with boiling water, leaving a head space of one inch (2.5 cm) above the mushrooms. Remove air bubbles.
· Clean the jar's rim with a clean towel. Put the lid on, then tighten the band with your fingertip.
· Using the pressure, advised for your pressure cooker type and altitude, process mushrooms for 45 minutes.
· Take the jars out and let them completely cool. As the jars seal, pops will be audible.
· The next day, gently press down in the center of each lid to inspect the seals. The jar didn't seal if the metal flexes in any way. Use immediately after putting unsealed jars in the refrigerator. Jars that have been sealed can be labelled, kept in a dark place, and carefully cleaned with a moist cloth.
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