I advise lovers of green borscht to take a closer look at this recipe and prepare canned sorrel for the winter. This needs to be done early, while the leaves are young and there is no excess acid accumulated in them. To store the greens better, we will put them in jars after blanching for a minute. The color will change, but the taste will remain the same as fresh sorrel. There is no need to add vinegar or salt; the acid found in sorrel will be a natural preservative.

In winter, open the jar and add the contents to the finished soup or green borscht - it will turn out great!

To preserve sorrel for the winter you will need:

• Young sorrel – 450-500 g (leaves only);
• water - half a liter;
• jars with a capacity of 250-500 ml.

How to preserve sorrel for the winter, recipe with step-by-step photos

We collect the sorrel in bunches and cut off the stems. We weigh it - we will need about half a kilo of leaves. If you prepare everything together, then you need to either sterilize the jars or blanch longer, because. the stems are denser and tougher.

Now you need to thoroughly wash the greens. I fill the leaves with plenty of water and leave them in a basin for half an hour. Then I wash the leaves under cold water and at the same time sort them, throwing out those that are yellowed and heavily wrinkled.

After sorting, I leave it in a colander so that the water drains and it’s easier to chop the greens.

I collect them in bunches again. I cut it in half or into three pieces lengthwise, then cut it crosswise into strips as usual.

While I was chopping, the water boiled. I throw about a third of the chopped sorrel into boiling water.

It will immediately soften, lose volume, and the color will become olive.

As soon as the water starts to boil, I use a spoon or slotted spoon to scoop out only the green mass, without water. I put them in jars (just in case, I sterilize them over steam and boil the lids).

I fill it to the top, compacting it under the neck. Of course, water also gets in, I even specially add it at the end, but it’s not enough to fill the voids.

I screw the lid on the jar and fill the rest in the same way.

I prepare canned sorrel in these small 0.25 liter jars, it’s enough for a three liter pot of soup or . It is very convenient to use at a time, no need to store leftovers in the refrigerator.

After cooling, I keep the jars in the kitchen in plain sight for another two or three days, keeping an eye on them. But nothing ever happened; canned sorrel for the winter is perfectly stored at room temperature in the pantry.

Good luck with your preparations and have a delicious winter!

Many housewives prepare sorrel for the winter in their own way, which does not always keep the leaves fresh and tasty. Therefore, we will tell you about ways to prepare sorrel for the winter that will not require you to spend a lot of time or money.

The simplest and most time-tested way to prepare sorrel for the winter is drying. There are two ways to dry leaves: in the air or in an electric dryer.

After collecting, carefully sort through the leaves and remove any rotten or damaged ones. Rinse with water if dust has settled on the sorrel. To air dry sorrel, you need to collect the greens in small bunches, tie them with thick thread and hang them in the shade.

Important! Sorrel should not be touched Sun rays, otherwise the leaves will discolor and begin to crumble.

When creating bunches, remember that the leaves in it should dry equally. If you tie a bunch that is too thick, the sorrel in the center will not dry out, but will rot. Therefore, try to keep the thickness to no more than 5-7 cm. Also ensure good ventilation if the leaves are to be dried indoors.

If it is inconvenient to dry in bundles, you can spread them out green leaves on paper or on a sieve. Remember that the thinner the layer, the faster it will dry. Even if you have very little space for drying, you cannot spread sorrel in a layer more than 15 cm thick, as the leaves may rot.

Sorrel can be dried in an electric dryer. This method is faster, but is not suitable for everyone. Before drying, the sorrel must be finely chopped. First, try drying a small portion so that you know for sure that you like the quality and taste of the finished product. After a few tries, you will know exactly how long the leaves should sit in the dryer.

Ready dry sorrel should be dark green in color. When pressed, the leaves should crumble into small pieces. At the same time, pay attention to whether the leaves are completely dry or only at the edges. After drying, sorrel is stored in opaque jars with a twist. The jars should not be placed in a very humid place so that the sorrel does not spoil (even the tightest lid allows moisture to enter the jar).

Important! It is worth mentioning oxalic acid, which can aggravate kidney-related diseases. People with high stomach acidity should also consume dishes with sorrel in small quantities.

Freezing sorrel

Many housewives have thought about how to keep sorrel fresh in the refrigerator. . Dried sorrel doesn't have much freshness or flavor, so you can try freezing the leaves to keep them soft and juicy. Before freezing, pick through the sorrel to remove any grass or spoiled leaves. Next, the sorrel is washed in cold water and plunges into boiling water for a minute. The sorrel will darken slightly, acquiring an olive color.

Important! The change in color of sorrel after hot water does not affect the taste and vitamin composition.

After heat treatment, the sorrel is left for a couple of hours to dry and cool. If you put wet sorrel in the freezer, you will end up with just a lump of ice that will take up extra space. After the leaves have dried, they need to be placed in containers or plastic bags that can be easily opened.

When you need sorrel in winter, do not defrost it prematurely. Frozen leaves are added to soup or borscht, which will quickly melt and impart their flavor to the dish.

There is another freezing method that requires a blender. Peeled and washed leaves are crushed in a blender to a puree, placed in containers and frozen. This method is a little inconvenient, since when defrosting you will have to use all the product. Therefore, crushed sorrel can be placed in ice trays. This way you can use as much frozen sorrel as you need.

Sorrel is frozen for the winter not only to preserve its taste or vitamin composition. This is done so that the leaves do not spoil (as when drying) or are not too salty (as when pickling). Freezing preserves the primary taste of the product, so you don’t have to worry that the stored product will spoil the dishes.

Did you know? Due to the high content of tannins in sorrel, the roots of many species are valuable raw materials for tanning leather. They are used as yellow and red dyes.

Our great-grandmothers knew how to store sorrel: to do this, they salted it in jars for the winter. This method will never become obsolete, since it does not require much effort or any technique.

Before salting, estimate the amount of sorrel and prepare the jars. It is best to pickle the product in half-liter or liter jars. Before salting, the sorrel needs to be cleaned and washed. If the sheets are large, cut them, but do not make them small. After this, put the sorrel in a container and add salt at the rate of 15 g of salt per 0.5 kg of sorrel. Mix the crushed leaves with salt and let them stand for 2-3 hours.

After the sorrel has stood and released its juice, it must be transferred to sterilized jars. There is no need to roll up the jars, just screw the lid on tightly and place it in the refrigerator or cellar.

We answered the question of how to properly pickle sorrel. Now we’ll tell you a few tricks when using it:

• when adding sorrel to a dish, use 3 times less salt;
• pickle sorrel with dill or spinach in equal proportions to enjoy a “vitamin cocktail” in the cold season;
• For salting, use young sorrel so that the product lasts longer and retains its taste.

Important! Salted sorrel can be stored for about 7-8 months in a cold place.

Another interesting one method of storing greens - in own juice. Plus this method preservation of sorrel is that you can do without adding salt or sugar. This method is perfect for dishes that are prepared strictly according to the recipe, and excess salt or sugar can spoil the taste. At the same time, there is no need to roll up the jars or boil for a long time; due to its acidity, sorrel is perfectly stored even without the addition of vinegar.

First you need to prepare the sorrel: remove dry leaves, remove grass and other debris, rinse from dust and dirt. Take the largest saucepan, fill it halfway with water and put it on the fire. Prepare half-liter (or, in extreme cases, liter) jars and fill them with sorrel leaves. You can chop the leaves or put them whole, it all depends on your preference and the size of the leaves.

After you have filled the jars, you need to place them in a pan of water. As soon as the sorrel begins to “shrink” under the influence of temperature, add more. When you notice that the sorrel juice has risen to the neck of the jar, the process is complete. The jars with sorrel need to be cooled slightly and closed with silicone lids. Then you can place the jars either in the refrigerator or in the cellar.

This method does not take as much time as conventional preservation. At the same time, you don’t have to be afraid that the jars will “shoot” or the sorrel will turn sour.

Canning sorrel for the winter

“If a product can be canned, then it should be canned,” many housewives will say and they will be right. The process of preserving sorrel for the winter is not much different from preserving vegetables or fruits, but you need to take into account your own characteristics in order to get tasty and juicy greens for borscht.

First, let's prepare our greens for canning. To do this, you need to clear the sorrel of debris and fill it with cold water for 20 minutes. This is done in order to completely get rid of dirt. Sterilize the jars and place them upside down on a towel. Also, do not forget to sterilize the lids (you need to fill them with boiling water for 5 minutes). After washing, the sorrel is cut and placed in jars. There is no need to completely discard the stems - they contain a little more acid than the leaves, and this will only help with preservation.

After you have filled the jars, you need to fill them to the top with boiling water and release the bubbles (to do this, you can simply put a spoon on top and wait a little). As soon as all the air has escaped, add water to the neck and roll it up with an iron lid.

Preface

Green borscht is a must-have spring and summer dish, tempting with its sourness, freshness of taste and appearance. But who said that green borscht cannot be tasted in the middle of winter or early spring, when there is still no greenery at all? Preparing sorrel for the winter is a lot different recipes, thanks to which you will stock up on useful products.

Rolled up cannot be frozen - choose a preparation method

Having touched on the topic of preparing sorrel, you will probably come across dozens of different recipes, videos and more. large quantity advice. All methods can be divided into two groups: freezing; canning in glass jars. In turn, canning in jars is divided into salting, sterilization, canning in its own juice, and canning in spring (well) water.

The last two methods involve the least impact on sorrel and allow you to prepare fresh herbs for the entire fall and winter. Oxalic acid, which is found in abundance in this plant, is an excellent preservative, and therefore in preparing sorrel you can actually get by with two ingredients - leaves and clean water.

To store the workpiece, you will need a dark place with a constantly low temperature, for example, a basement or cellar. If there are no such storage conditions, then you will have to choose another method. Of all the methods listed, freezing seems to be the easiest, especially if you have a large freezer compartment in your refrigerator. However, you should know that the same sourness is practically not preserved.

Harvesting without sterilization - details about the main thing

By the way, for a long time this plant was considered a weed, albeit a medicinal one. However, the Slavs began to use leaves with an interesting sourness directly as food relatively recently, after the Europeans. But, having tasted all the delights of dishes with sorrel, it was the Slavs who made it an indispensable attribute of Russian national cuisine.

You can prepare sorrel without sterilization in several ways - we recommend that you personally test everything to determine the most convenient one. First, you need to prepare the material - you need to sort out the sorrel leaves, selecting only whole ones, without stains or traces of insects. Place them in a basin and fill them with water for half an hour - during this time all the dirt will come off of them . Water for this simple operation should be taken from a spring or a village well, in a word, so that it is without chemicals and any purification.

When the water has drained from the leaves, you can cut them in a way convenient for you - someone chops roughly, dividing the leaves into several large pieces, some people cut it right away, like for borscht or soup. There is no fundamental difference. It is important to include the petioles when slicing, since they contain a lot of oxalic acid.

• So, the first recipe, which we have already mentioned, is preparing fresh in spring water. Everything ingenious is simple! Fill a liter jar with the slices, quite tightly, but at the same time effortlessly. Fill it with clean spring water (you can just use well-purified water) and close it with a metal or thick nylon lid, as in the video. This will allow you to preserve greens without boiling. A liter jar is usually enough for two preparations of green borscht. To make the dish more flavorful, you can add a bunch of dill to the sorrel.
• The second recipe differs from the previous one in that the jar should be packed very tightly, pushing in as much greenery as possible with a wooden spoon. Pack the sorrel so tightly that it releases as much juice as possible. In this case there is no need for any filling. Many people recommend placing a clean cabbage leaf on top and pouring salt on top of it, and then closing the container with a sterile nylon lid. Cold and lack of light will help preserve this workpiece, as in the previous case.

These options in the photo and video look very tempting, they are easy to prepare, but what if there is simply nowhere to store such preparations in the apartment? The pantry is dark, but not that cold, and the balcony is cold, but not dark at all. Without proper storage conditions, the product may go to waste. In this case the best option there will be salting. Salt, like oxalic acid, is a very good preservative; moreover, sorrel will retain a maximum of vitamins and microelements.

Wash and chop the sorrel, as in previous cases. Mix it with salt in a spacious bowl or pan. For a liter serving, 3 tablespoons of salt is enough. After mixing the ingredients well, fill the jar tightly and close with a nylon or metal lid. The more salt, the longer the product will be stored. Some people recommend pouring additional vegetable oil on top so that it covers the top by 1 cm. When preparing dishes, do not forget that you should add very little salt.

You need to understand that the shelf life of such preparations is about 3-6 months. The less manipulation you have done with sorrel, the more difficult it will be to preserve it. Try to eat fresh sorrel prepared using the first two methods first; in winter, you can think of a salted product, and in the spring, sterilized according to the recipes and videos given below will come in handy.

We sterilize the product - preparations for a long period

Let's start with a simple one - pre-boiling the sorrel. Prepare pre-sterilized jars and lids, liter and half-liter. Place the washed and chopped sorrel in a large saucepan, lightly compact it and pour in enough water to lightly cover it. Over medium heat, bring the contents of the pan to a boil and wait until all the sorrel changes color.

As soon as this happens, distribute it among the jars and close with metal lids. Add this ingredient to borscht a little later than fresh sorrel, because it is already boiled. Canned sorrel This recipe can be stored for the winter until the new harvest. A more conservative method is to sterilize jars with the preparation for 10 minutes. However, if you look at it, there is no point in these actions - we are sure that among the previous recipes you have already chosen the most suitable one for yourself.

Oh yes, we almost forgot about freezing - this is the longest way to store greens, along with canning. As mentioned above, after freezing, sorrel will lose its characteristic sourness, however, it is valued not only because of this. For freezing, you can use both sliced ​​and whole sheets. Distribute them into separate bags so that after defrosting the entire portion is used for preparing the dish. The optimal temperature for long-term freezing is from -18 °C to -24 °C.

The benefits of sorrel - why are we trying?

Indeed, is it worth the effort when preparing sorrel - will it be useful for you and your family? Potassium, magnesium, iron, calcium, tannins, vitamins C, B, K - this is far from full list substances contained in the leaves. Besides cooking delicious dishes, you can always use it for prevention or treatment. A decoction of sorrel is very good in the fight against bleeding gums, sore throat, and also as an anti-inflammatory agent.

Sorrel activates the body's protective functions, promotes the formation of bile and improves the functioning of the gastrointestinal tract.

This plant has always been considered an effective antiscorbutic and analgesic and was used as a hemostatic and blood purifying drug. But do not forget about contraindications. Thus, it is not recommended to consume sorrel for a long time - oxalic acid in high concentrations can cause metabolic disorders in the body. Eating this plant should in principle be avoided by those who have kidney problems.

Inorganic oxalic acid accumulates in the body, which is formed after heat treatment. But fresh sorrel is completely safe, although you can’t eat a lot of it. Just try to eat a variety of foods, including green borscht or green cabbage soup from time to time, and then your body will only benefit.

2017-05-23

Hello my dear readers! There was no spring, but summer came immediately - this is about the weather in Transcarpathia. I'm already making my first preparations for the winter. Guess what it is? No that's not Strawberry jam! There are still not enough ripe strawberries. I'm rolling sorrel. Today I will tell you how to seal sorrel in jars for the winter.

Do you like green borscht?
I just adore him since childhood. Not far from our house in the village of Sobolevka, which is located right in the middle of the city of Sochi, entire thickets of sorrel were rampant. I don’t know if it was wild or just “infested” itself, but there were a great many of it. We kids ate the young leaves raw.

Granny cut sheaves of young sorrel and went with them to the market to earn a few extra pennies. At that time, sorrel was prepared simply for the winter - it was salted and put into jars, which were stored in the cellar.

This method is the least troublesome, but the product turns out to be very salty and the green borscht made from it is not the same as from fresh green sorrel. When we received new apartment, in the kitchen there was a sparkling gas Polish stove. Mom began to master new recipes for preparations, including sorrel. I still use some of them to this day.

How to seal sorrel in jars for the winter - the best harvesting recipes

Canning without salt

How to prepare raw materials

How to rinse

How to seal in jars for the winter

It is most practical to roll up small mustard jars - this portion is just enough for a 2-2.5 liter pot of soup.

How to roll up sorrel for the winter with cold water

Preparation of raw materials and cans

1. Prepare greens as directed above.
2. Sterilize jars and lids.

How to preserve

1. Boil clean water and let cool to room temperature.
2. Place the chopped leaves in jars, put a pinch of salt in each (you can have two in a half-liter jar).
3. Fill to the top with chilled boiled water and roll up the lids. Store in a cool place.

Preparing for the winter in jars without water and salt - cold salting

1. Prepare raw materials using the above method.
2. Add salt at the rate of 30 grams of salt per 1 kg of raw materials.
3. Grind a little greens with salt, compact tightly into sterile jars, and cover with scalded plastic lids.

How to seal sorrel, nettle and dill in jars for the winter

1. Prepare sorrel as in the first recipe.
2. Pluck the tender upper young leaves of the nettle, sort it out, and wash it in the same way in three bowls (protect your hands with gloves).
3. Wash the young dill thoroughly and chop finely.
4. Boil water in a large saucepan at the rate of 100 ml of water per 100 grams of prepared raw materials.
5. Place the prepared greens in the water and drown them with a spoon so that they do not float. Boil after boiling for 3 minutes.
6. Pour into sterile jars, roll up with sterilized lids, turn upside down, wrap and leave until completely cool.

Sorrel contains a large number of acid that preserves it. Keep it clean when rolling and delight yourself and your loved ones in winter with delicious green borscht with the aroma of sun and summer!

In winter, from sorrel you can not only make a favorite soup for many, but also add it to borscht and even bake pies with green filling. Sorrel can also be added to salads - healthy and low-calorie.

Preparing sorrel for the winter is possible different ways. Firstly, sorrel can be frozen. To do this, you just need a free freezer. True, you should know that freezing deprives sorrel of its much-loved sourness. Secondly, sorrel can be preserved. Thanks to preservation, the problem of storage disappears (if you have a regular freezer), and the issue of sourness is also resolved.

There are many recipes for preserving sorrel, because every housewife tried to add her own experience to the recipes. However, there are also general patterns and rules.

Before canning sorrel, you need to wash it thoroughly so that bacteria and viruses from the soil do not get into your canning. The washed sorrel should be poured with cold water and left for 30-40 minutes - an additional cleaning measure.

The jars are sterilized and left upside down on a clean towel. Pour boiling water over the lids and leave for five minutes.

The sorrel needs to be sorted out, getting rid of weeds, and then cut into pieces. In some recipes, the sorrel is cut, in others it is closed entirely. Rather, it is a matter of convenience - so that the chopped sorrel can then simply be added to the soup. The sorrel is placed in jars, filled with water and rolled up.

Sorrel can also be preserved with salt. To do this, sliced ​​sorrel is placed in layers in jars, sprinkled with salt. Fill with cold water. Another option is to mix warm water with salt, cool, and pour it into jars with sorrel. All that remains is to roll it up. Many people love salted sorrel, so preservation with salt is very popular. However, sorrel is perfectly preserved throughout the winter and without any salt - thanks to the presence of oxalic acid in the greens.

Useful tips

To prevent you from getting tired of sorrel in winter, cover half-liter jars. One jar is just enough for a large pan of aromatic soup.

You can add dill to homemade preparations - this will make the sorrel more aromatic.

Canned sorrel is added to winter soup at the very end. It is better to bring the greens to a boil in the broth.

Sorrel lovers note that there is absolutely no difference in taste between fresh sorrel and prepared sorrel. So get ready and then enjoy the taste of summer!