Canned sorrel: how to cook, recipes with photos

Content

1 How to preserve sorrel at home
2 Rules for choosing sorrel
3 How to cook sorrel in jars for the winter: recipes
4 Terms and conditions of storage
5 Conclusion

Preparing for the winter is a great way to preserve vitamins and maintain health during the cold and cold season. In addition, with the help of canning, you can prepare a completely summer dish in winter. Canned sorrel is suitable for delighting the whole family with spring soup or salad in the cold. There are many recipes, the 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, tender 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 beneficial, but harmful, especially for people with chronic pathologies.

Several methods are used for harvesting. You can freeze the plant, dry it, or cook it with salt. There are salt-free recipes.But first you need to sort through the leaves in order to dispose of all those that are sick or show signs of spoilage. Plant stems are also suitable for harvesting if they are sufficiently juicy and elastic.

Canning jars should be washed clean, with baking soda and steamed. This way you can guarantee the preservation for a long time. It is not only the jars that need to be sterilized, but also the lids. To do this, they must be placed in water and boiled for 15 minutes.

Rules for choosing sorrel

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

fresh;
elastic, not flabby and not dry;
free of stains, additional drawings and other inclusions;
juicy, green color.

The more tender the leaf, the more useful it is. In addition, dishes made from young leaves look more beautiful and enjoyable. In winter, such preparation will easily create a spring mood. If you choose 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. Instead of vinegar, citric acid is great to use. Assorted preparations are also used to make an excellent soup. This recipe uses a variety of greens, depending on the tastes and preferences of the housewife. It all depends on the intended dishes where such preparation 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 this recipe you only need 1 kg of product and half a liter of water.

Cooking algorithm:

Sort the leaves carefully.
Then wash thoroughly in several waters and shake off.
Cut as small as possible.
Boil water in a basin or saucepan.
Place finely chopped sorrel in boiling water.
Cover the dish and heat the leaves in boiling water for 4 minutes, but do not boil.
Stir the leaves, they should change color by this time.
Cover and leave for another 3 minutes.
Sterilize jars and lids. This can be done in the oven, in boiling water or simply over steam.
Place the greens in hot jars.
Roll up hermetically and wrap in a warm blanket.

The preservation will cool down for about a day, but then you can safely lower it into the basement. Sorrel cabbage soup from a jar 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 jars.
Place the greens in jars and compact tightly.
Sterilize for 15 minutes.

Then remove the jars from the boiling water and seal them tightly. Like the previous workpiece, turn it over and wrap it in a blanket to cool.

How to seal sorrel in jars with salt for the winter

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

1 kg of leaves;
a large spoon of salt;
clean water liter.

Cooking instructions:

Place sorrel in a bowl and fill with water.
It should stand for 15 minutes.
Wash the leaves and cut with a knife.
Sterilize jars along with lids.
Pour water into a saucepan and boil.
After 3 minutes, remove from heat and let cool.
Place the cut material into the prepared container and compact it.
Add salt.
Pour in cooled water until it reaches the shoulders of the jar.
Roll up the jars and wrap them up.

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

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

How to preserve sorrel in jars with vinegar

Preparing sorrel in jars is also possible using vinegar. The main advantage of this recipe is that the sorrel leaves its color. No heat treatment required.

Recipe Ingredients:

the leaves themselves;
liter of cold water;
6.5 large spoons of 9% vinegar;
30 g table salt.

Cooking sequence:

Rinse the leaves and stems of the greens.
Cut in small pieces.
Rinse thoroughly and sterilize the jars over steam or in the oven.
Tamp down the chopped herbs.
Boil water, add vinegar and salt.
Pour boiling water over the greens and immediately roll up the jars.

This product is perfectly preserved throughout the winter both in color and taste.

Recipe for pickling sorrel for the winter with herbs

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

sorrel leaves and stems - 750 g;
300 g water;
10 g salt;
150 g green onions;
10 g each of green dill and parsley.

You can prepare the aromatic mixture as follows:

Wash the ingredients and chop finely.
Pour the greens into an enamel pan.
Pour boiling water over it.
Cook for 10 minutes.
Transfer the product while hot into jars.
Compact and set for sterilization.
After 15–20 minutes (depending on the volume of the jar), remove and seal tightly with lids.

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

Recipe for canning sorrel with citric acid

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

leaves of a young plant - 2.5 kg;
a large spoon 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 one-third full with sorrel and press down using a puree masher.
So fill all the jars to the top.
Boil water with citric acid and salt.
Pour the resulting marinade into the jars.
Place the jars for sterilization for 10 minutes.

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

Preserving sorrel in its own juice

A very interesting preparation for the winter. The only ingredients you need are sorrel and water. Recipe:

Wash the greens.
Fill the pan halfway with water.
Leaves, whole or chopped, are placed in half-liter jars, previously washed and sterilized.
Place the jars in the pan.
As the juice forms and the sorrel shrinks, add more leaves.
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.

Preparing sorrel for the winter for pies

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

Recipe:

Wash and dry the leaves.
Sprinkle with sand.
Mix with your hands without squeezing.
Place into sterilized jars and compact.

After this, seal the jars hermetically. Be sure to store in a cool place.

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

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

You need to prepare as follows:

Wash and dry the selected and prepared leaves.
Also wash the jars for the preparation with soda and dry.
Place the chopped leaves in a bowl and sprinkle with salt.
Mash with your hands so that the raw materials release the juice.
Divide into jars.
Add juice and vegetable oil on top.
Cover with a lid and place in a cool place.

The second recipe makes savory pies. Preserving sorrel at home helps preserve vitamins and pleasant taste for a long winter period.

Terms and conditions of storage

Like all preserved food, it can easily last all winter if the storage rules are followed. 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, or high humidity.

In an apartment, this could be an unheated pantry or a heated balcony so that the preservation 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 preparation of young sorrel leaves in order to preserve vitamins. In winter, green cabbage soup or pie will please the whole family. There are a variety of ways to preserve vitamin plants in jars: with salt, without salt, with vinegar or citric acid.If you don’t want to preserve it, you can simply dry it or freeze it. Any option is suitable for long-term storage, however, after freezing, many claim that the taste of the leaves changes and the pleasant sourness disappears.