In biological classification there are no nonpoisonous mushrooms, however there are edible representatives of the mushroom kingdom. Before consumption the mushrooms should be subjected to sterilization which consists in special heat treatment.
In the course of growth the mushrooms plentifully absorb moisture and accumulate it in cavities of cages with chitinous walls. It is remarkable that the organism of a mushroom isn't able to filter the absorbed water, and therefore contains a set of the impurity and microorganisms capable to do harm to the person. For this reason the mushrooms subject to heat treatment, and before preservation will sterilize them.
Selection of mushrooms before sterilization
For preservation it is necessary to select only the whole, intact mushrooms with a dense hat and a leg. It is necessary to examine each mushroom regarding emergence of a mold and wormholes. Such mushrooms can be cut off and prepared for consumption, but after long preservation they can cause a serious poisoning. Small species of mushrooms need to be sorted, selecting for closing that have height no more than 5-6 centimeters. Large mushrooms can be cut, but it isn't recommended to hold long them on air: on cuts pulp quickly blackens and spoils.
Preparation of mushrooms
After selection and sorting the mushrooms immerse at several o'clock in water in which a small amount of table salt and citric acid is dissolved. After the first soaking, liquid is merged and again fill in mushrooms with water, clean this time. It is possible to drown mushrooms by means of small oppression: covers of the small sizes or plywood disk. The soaked mushrooms spread in a sieve and wash with flowing water several times, washing away the dissolved dirt and the died microbes.
Sterilization and preservation of the whole mushrooms
Whole mushrooms need to be spread out on banks, to add some spice: garlic, carrots, onions, fragrant and black pepper, bay leaf and seeds of mustard. It is necessary to put mushrooms so that the neck banks had 3-4 centimeters of free space. After that mushrooms fill in with the brine consisting of water on which each liter 20-30 grams of salt and liter of 8% of vinegar are added. Fill in with the received solution banks with mushrooms which go to sterilization. It is possible to sterilize mushrooms or on a water bath, previously having exposed banks on a wooden substrate, or in an oven at a temperature of 130-140 degrees. Will sterilize mushrooms usually no more than an hour, periodically removing brown foam, adding filling and trying to obtain transparency of a brine.
Preservation of mushroom caviar
Before sterilization separately boil hats and legs of mushrooms, at the same time the last boil for 10 minutes longer. The boiled mushrooms reject through a sieve and allow them to flow down then pass via the meat grinder. Add well fried onions and carrots, the cut garlic, greens and spices to the crushed mushrooms. Caviar is displayed on banks and sterilized within 20-35 minutes. After jar sterilization with caviar, as well as with the whole mushrooms, it is necessary to cool slowly, having wrapped up them a blanket.