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Winter blanks are a great way to preserve vitamins and maintain health in the cold and colds of the year. In addition, with the help of preservation, you can prepare a completely summer dish in winter. Canned sorrel is suitable to please the whole family in the cold with a spring soup or salad. There are many recipes, additional ingredients are very diverse.
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, delicate leaves, since 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 procurement. You can freeze the plant, dry it, or cook it with salt. There are salt-free recipes. But first you need to sort out the leaves in order to dispose of all patients or with signs of damage. The stems of the plant are also suitable for workpieces, if they are sufficiently juicy and resilient.
Preservation jars should be washed cleanly, with baking soda and steamed. This way you can guarantee the preservation of conservation for a long time. It is required to sterilize not only cans, 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:
- firm, not sluggish or dry;
- without spots, additional patterns and other inclusions;
- juicy, green.
The more tender the leaf, the more useful it is. In addition, dishes made from young leaves look prettier and more pleasant. In winter, such a blank will easily create a spring mood. If you pick up a recipe without heat treatment, the color will remain green and pleasant. During heat treatment, 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 plenty of recipes. You can use vinegar, or you can use salt as a preservative. Some housewives do without salt. Citric acid is excellently used instead of vinegar. An assorted preparation is also used for an excellent 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 blank will be used.
How to close sorrel for the winter without salt
Preserving sorrel for the winter without salt is one of the simplest harvesting methods. For such a recipe, you will need only 1 kg of product and half a liter of water.
- Sort the leaves carefully.
- Then wash thoroughly in several waters and shake off.
- Cut as small as possible.
- Boil water in a bowl or saucepan.
- Place finely chopped sorrel in boiling water.
- Cover the dishes and heat the leaves in boiling water for 4 minutes, but do not boil.
- Stir the leaves, they should change color by this time.
- Close and leave for another 3 minutes.
- Sterilize jars and lids. This can be done in the oven, in boiling water, or just over steam.
- Arrange the greens in hot jars.
- Roll up hermetically and wrap with a warm blanket.
The conservation will cool down for about a day, but then it can be safely lowered into the basement. Sorrel cabbage 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:
- Finely chop the leaves.
- Sterilize half-liter cans.
- Place the herbs in jars and tamp tightly.
- Sterilize within 15 minutes.
Then remove the cans from the boiling water and roll up tightly. As with the previous workpiece, turn it over and wrap it in a blanket to cool down.
How to close sorrel in jars of salt for the winter
Salt is the most popular preservative and is most commonly used in preserves. It is very simple to salt sorrel in jars, the ingredients are as available as possible:
- 1 kg of leaves;
- a large spoonful of salt;
- clean water liter.
- Put the sorrel in a bowl and cover with water.
- It should stand for 15 minutes.
- Rinse the leaves and cut with a knife.
- Sterilize jars with lids.
- Pour water into a saucepan and boil.
- After 3 minutes, remove from the stove and allow to cool.
- Place the cut material in a prepared dish and tamp.
- Add salt.
- Pour with cooled water so that it reaches the jar's hanger.
- Roll up the cans and wrap them up.
Everything, a ready-made addition to green borscht for the winter is ready.
There is a second recipe: you need to cut the leaves into small pieces, tamp them into half-liter jars, add a teaspoon of salt each and pour boiling water over, 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. No heat treatment required.
- the leaves themselves;
- liter of cold water;
- 6.5 large spoons of 9% vinegar;
- 30 g of table salt.
- Rinse the leaves and stems of herbs.
- Cut in small pieces.
- Rinse and sterilize the jars thoroughly over steam or in the oven.
- Tamp chopped greens.
- Boil water, add the vinegar and salt.
- 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 herbs. Such an assortment will help out in the winter when preparing various dishes, soups, salads, even pies. For procurement you will need:
- sorrel leaves and its stems - 750 g;
- 300 g of water;
- 10 g salt;
- 150 g green onions;
- 10 g of green dill and parsley.
You can prepare a flavored mixture as follows:
- Rinse the ingredients and chop finely.
- Pour greens into an enamel pan.
- Pour boiling water over.
- Cook for 10 minutes.
- Transfer the product hot to jars.
- Tamp and set for sterilization.
- After 15–20 minutes (depending on the volume of the can), remove 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
Sorrel rolling for the winter is also done with citric acid. It is just as effective as using 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:
- Cut the leaves into strips 1 cm wide.
- Fill the jars to a third with sorrel, tamp with a mashed potatoes.
- So fill all the jars to the top.
- Boil water with citric acid and salt.
- Pour the raw materials in jars with the resulting marinade.
- Put the jars on sterilization for 10 minutes.
Then roll it up and wrap it in a warm blanket so that it cools slowly.
Preservation of sorrel in its own juice
A very interesting preparation for the winter. From the products you need only sorrel and water. Recipe:
- Wash greens.
- Pour water halfway into a saucepan.
- Leaves, whole or cut, put in half-liter jars, previously washed and sterilized.
- Place the jars in the pot.
- Add more leaves as the sorrel forms and shrinks.
- When the juice gets to the edges of the cans, you can cover them with plastic lids.
This method is suitable for using the product in any culinary dish. The taste of greens is not spoiled by sugar, salt or excess acid.
Harvesting sorrel for the winter for pies
Special mention should be made of 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.
- Wash and dry the leaves.
- Sprinkle with sand.
- Stir with your hands without crushing.
- Place in sterilized jars and tamp.
After that, the cans are hermetically closed. Always store in a cool place.
This is a simple recipe, but there is another way to prepare the pie filling. Ingredients:
- a pound of leaves;
- 25 g salt;
- 30 ml of vegetable oil.
You need to cook as follows:
- Rinse and dry the selected and prepared leaves.
- Wash the jars for the blank with baking soda and dry.
- Place the chopped leaves in a bowl and sprinkle with salt.
- Wrinkle it with your hands so that the raw material lets out juice
- Divide into banks.
- Add juice and vegetable oil on top.
- Close the lid and put in a cool place.
The second recipe makes savory pies. Preserving sorrel at home helps to preserve vitamins and pleasant taste for a long winter.
Terms and conditions of storage
Like all preservation, it can easily stand all winter, provided that the storage rules are observed. Canned sorrel, regardless of the recipe, is stored in the cellar or basement. In any dark and cool room, where the temperature does not drop below zero, there is no mold, mildew, high humidity.
In an apartment, it can be an unheated storage room or a heated balcony so that the 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 or other preservatives.
Canned sorrel presupposes harvesting young leaves of sorrel in order to preserve vitamins. In winter, green cabbage soup or pie can delight the whole family. There are very different ways of preserving a vitamin plant in jars: with salt, without salt, with vinegar or citric acid. If you don't want 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.