How to preserve sorrel

Preparations for the winter are a great way to preserve vitamins and maintain health in the cold and cold season. In addition, with the help of conservation, you can cook a completely summer dish in winter. Canned sorrel is suitable to please the whole family with a spring soup or salad in the cold. There are many recipes, various additional ingredients.

How to preserve sorrel at home

Preserving sorrel for the winter is a simple process. There are many recipes, but, first of all, you should choose the right ingredients. It is optimal to use young, tender leaves, because the older the plant, the more it accumulates oxalic acid. With a large amount of this acid in the leaves, their use becomes not useful, but harmful, especially for people with chronic pathologies.

Several methods are used for harvesting. The plant can be frozen, dried, or cooked with salt. There are salt-free recipes. But first, you need to sort out the leaves in order to dispose of all the sick or with signs of damage. Suitable for harvesting and plant stems, if they are sufficiently juicy and resilient.

Preservation jars should be washed clean with soda and steamed. This way you can guarantee the preservation of preservation for a long time. It is required to sterilize not only jars, but also lids. To do this, they must be put in water and boiled for 15 minutes.

Sorrel selection rules

When choosing green leaves, you should pay attention to their appearance. They should be:

• fresh;
• elastic, not sluggish and not dry;
• without stains, additional patterns and other inclusions;
• juicy, green.

The softer the leaf, the more useful it is. In addition, dishes from young leaves look prettier and more pleasant. In winter, such a blank will easily create a spring mood. If you choose a recipe without heat treatment, then the color will remain green and pleasant. During heat treatment, the color is lost, and the leaves darken.

How to cook sorrel in jars for the winter: recipes

Canning sorrel is a very simple process, but there are enough recipes. You can use vinegar, or you can use salt as a preservative. Some housewives do without salt. Instead of vinegar, citric acid is perfectly used. Assorted preparations are also used for a wonderful soup. This recipe uses a variety of greens, depending on the tastes and preferences of the hostess. It all depends on the intended dishes, where such a preparation will be used.

How to close sorrel for the winter without salt

Preservation of sorrel for the winter without salt is one of the easiest harvesting methods. For such a recipe, you need only 1 kg of product and half a liter of water.

Algorithm cooking:

1. Sort the leaves carefully.
2. Then wash thoroughly in several waters and shake off.
3. Cut as small as possible.
4. Boil water in a bowl or saucepan.
5. Place finely chopped sorrel in boiling water.
6. Cover the dishes and warm the leaves in boiling water for 4 minutes, but do not boil.
7. Stir the leaves, they should change color by this time.
8. Close and leave for another 3 minutes.
9. Sterilize jars and lids. This can be done in the oven, in boiling water, or just over steam.
10. Arrange the greens in hot jars.
11. Roll up tightly and wrap with a warm blanket.

For about a day, the preservation will cool down, but then it can be safely lowered into the basement. Sorrel soup from a can in winter will be very tasty, with a pleasant aroma.

There is another recipe, also without salt. Ingredients: water and sorrel. Cooking instructions:

1. Finely chop the leaves.
2. Sterilize half-liter jars.
3. Place greens in jars and pack tightly.
4. Sterilize for 15 minutes.

Then remove the jars from boiling water and roll up hermetically. Like the previous blank, turn over and wrap with a blanket to cool.

How to close sorrel for the winter in jars of salt

Salt is the most popular preservative, which is most often used in preparations. Salting sorrel in jars is very simple, the ingredients are as accessible as possible:

• 1 kg of leaves;
• a large spoonful of salt;
• pure water liter.

Instructions for cooking:

1. Put the sorrel in a bowl and fill with water.
2. He must stand for 15 minutes.
3. Wash the leaves and cut with a knife.
4. Sterilize jars with lids.
5. Pour water into a saucepan and boil.
6. Remove from stove after 3 minutes and let cool.
7. Arrange the chopped material in the prepared dishes and tamp.
8. Pour in the salt.
9. Pour in cooled water so that it reaches the shoulders of the jar.
10. Roll up banks and wrap.

That’s it, the finished addition to the green borscht for the winter is ready.

There is a second recipe: you need to cut the leaves finely, pack them into half-liter jars, add a teaspoon of salt and pour boiling water, then roll up.

How to preserve sorrel in vinegar jars

Harvesting sorrel in jars is also possible with the help of vinegar. The main advantage of this recipe is that the sorrel leaves its color. Heat treatment is not required.

Components of the recipe:

• the leaves themselves;
• a liter of cold water;
• 6,5 large spoons of 9% vinegar;
• 30 g of table salt.

Sequence of preparation:

1. Wash the leaves and stems of the herbs.
2. Cut in small pieces.
3. Rinse thoroughly and sterilize the jars over steam or in the oven.
4. Tamp the chopped greens.
5. Boil water, add vinegar and salt.
6. Pour greens with boiling water and immediately roll up the jars.

Such a product during the winter is perfectly preserved both in color and in taste.

Recipe for salting sorrel for the winter with herbs

You can roll sorrel into jars with additional greens. Such a platter will help out in the winter when preparing various dishes, soups, salads, even pies. For preparation you will need:

• sorrel leaves and stems – 750 g;
• 300 g of water;
• 10 g salt;
• 150 g of green onion;
• 10 g of green dill and parsley.

You can prepare a fragrant mixture as follows:

1. Wash the ingredients and chop finely.
2. Pour greens into an enameled pan.
3. Pour boiling water over.
4. Boil for 10 minutes.
5. Transfer the product hot to jars.
6. Tamp and install for sterilization.
7. After 15-20 minutes (depending on the volume of the jar), pull out and roll up hermetically with lids.

After the roll has cooled in a warm towel, it can be lowered into the basement or cellar for storage.

Recipe for canning sorrel with citric acid

Rolling sorrel for the winter is also done with citric acid. This is no less effective than a blank with vinegar. It all depends on the preferences of the hostess. Ingredients:

• leaves of a young plant – 2,5 kg;
• a large spoonful of salt;
• half a liter of water;
• half a teaspoon of citric acid.

Algorithm of actions:

1. Cut the leaves into strips 1 cm wide.
2. Fill jars a third with sorrel, tamp with a mashed potatoes.
3. So fill all the banks to the top.
4. Boil water with citric acid and salt.
5. Pour raw materials in jars with the resulting marinade.
6. Banks put on sterilization for 10 minutes.

Then roll up and wrap in a warm blanket so that cooling occurs slowly.

Preservation of sorrel in its own juice

Very interesting preparation for the winter. Of the products you need only sorrel and water. Recipe:

1. Wash greens.
2. Fill a saucepan halfway with water.
3. Leaves, whole or chopped, put in half-liter jars, previously washed and sterilized.
4. Place the jars in the pot.
5. As the juice forms and the sorrel shrinks, add more leaves.
6. When the juice reaches the edges of the jars, you can cover them with plastic lids.

This method is suitable for using the product in any culinary dishes. The taste of greens is not spoiled by sugar, salt, or excess acid.

Harvesting from sorrel for the winter for pies

Of particular note is the sweet filling for pies. These fresh leaves are loved by connoisseurs of baking. You will need: 1 kg of leaves and 200 grams of granulated sugar.

Recipe:

1. Wash and dry the leaves.
2. Sprinkle with sand.
3. Mix with your hands without crushing.
4. Arrange in sterilized jars and tamp.

After that, the jars are hermetically sealed. Be sure to store in a cool place.

This is a simple recipe, but there is another way to make pie filling. Ingredients:

• half a kilo of leaves;
• 25 g salt;
• 30 ml of vegetable oil.

Cooking should be as follows:

1. Rinse and dry the selected and cooked leaves.
2. Wash jars for harvesting with soda and dry.
3. Place the chopped leaves in a bowl and sprinkle with salt.
4. Knead with your hands so that the raw materials start up the juice.
5. Distribute to banks.
6. Add juice and vegetable oil on top.
7. Close the lid and put in a cool place.

With the second recipe, savory pies are obtained. Preservation of sorrel at home helps to preserve vitamins and a pleasant taste for a long winter period.

Terms and conditions of storage

Like all conservation, it can easily stand all winter, subject to the rules of storage. Canned sorrel, regardless of the recipe, is stored in the cellar or basement. In any dark and cool room, where the temperature does not fall below zero, there is no mold, fungus, high humidity.

In an apartment, this can be an unheated pantry or a heated balcony so that conservation does not freeze. If there is enough space, then a couple of jars can be stored in the refrigerator, especially if recipes are used without the use of salt, vinegar and other preservatives.

Conclusion

Canned sorrel involves the harvesting of young sorrel leaves in order to preserve vitamins. In winter, green cabbage soup or a pie can please the whole family. There are a variety of ways to preserve a vitamin plant in jars: with salt, without salt, with vinegar or citric acid. If there is no desire to preserve, you can simply dry or freeze. Any option is suitable for long-term storage, however, after freezing, many argue that the taste of the leaves changes, the pleasant sourness disappears.