How to prepare sorrel for the winter in jars

Summer is the richest time of the year for vitamins. During the winter, the body spends the entire supply and in the spring a person feels the need for vitamins. If in the spring months the set of vitamins is significantly limited, then with the advent of summer, all categories of vitamins are available in an accessible mode and in any quantities. One of the most useful and rich in vitamins product that grows in the garden is sorrel. Most often, sorrel is used not in its raw form, because. in some diseases, it can become harmful. Every housewife knows that it is better and more useful to use it for borscht, pies and other pickles in boiled or steamed form. In order to get the set of vitamins necessary for the body in winter, without resorting to chemical preparations, it has become common to roll sorrel into jars.

Previously, this sour grass was simply covered with salt and sent to the cellar. To date, it has already become clear that this method is not entirely correct, firstly, sorrel absorbs a very large amount of salt and loses a significant amount of nutrients, and secondly, borscht itself tastes significantly different from that summer borscht, which is all so love.

Rolling sorrel without adding salt

Raw material preparation:

First you need to prepare the sorrel itself:

• sort the sorrel leaves, while removing the torn, yellowed, missing ones;
• cut stems to leaves;
• wash and coarsely chop the leaves;

It is very important to remember that the sorrel must be washed thoroughly with plenty of water. It is best to fill it with water in a bucket or large bowl, after washing, carefully transfer it to another container and repeat the procedure several times again. It is best if the sorrel is washed in four stages.

Rolling into banks:

1. Pour water into the pan (100 mg of water / 100g of sorrel), let the water boil and lower the prepared sorrel into the pan.
2. Do not let it float to the top, use a spoon to return the sorrel to the bottom of the pan.
3. Gently fill ready-made sterilized jars with a spoon and immediately roll up.
4. After seaming, the jars are turned upside down and stand there until completely cooled.
5. It is recommended to store such sorrel in a cool place.

Rolling sorrel with cold water

• Preparation of sorrel and containers:
• Prepare raw materials as already indicated.
• Prepare the jars in the same way as indicated in the previous seaming.

Conservation:

1. First you need to boil water and cool it to room temperature.
2. We decompose the already prepared, chopped sorrel into jars with the addition of two pinches of salt per half-liter jar (respectively, if the volume of the container is larger, then salt is added in proportion).
3. At the end, pour boiled, cooled water to the top, roll up and store in a cool place.

Rolling sorrel with salt

1. We prepare raw materials, and banks as well as already indicated.
2. Salt chopped sorrel in the proportion of 30 grams of salt per 1 kg of sorrel.
3. Grind raw materials with salt and tightly tamp into jars.
4. We close the jars with nylon lids, previously scalded with boiling water.

Rolling sorrel with dill

1. According to the standard method, we prepare sorrel for conservation.
2. We prepare young dill in the same way (thoroughly washing and cutting off the stems).
3. We boil water at the rate of 100 ml of water per 100 grams of raw materials (sorrel and dill).
4. Do not let the greens float to the top, use a spoon to return them to the bottom of the pan.
5. After the water boils a second time, boil for 3 minutes and send to jars.
6. Fill the jars with the finished product, roll up, turn upside down and, wrapped in a towel, leave to cool completely.

Another very good and easy way to preserve sorrel is with salt and without sterilization. For this recipe, we need a lot of salt. It is important to remember that when cooking with such greens, you do not need to add salt.

1. We take already prepared sorrel 1 kilogram.
2. Salt - 100 grams (if there is more sorrel, then the amount of salt, respectively, is more, it is considered in proportion).
3. Dry the sorrel after preparation a little and put it in a saucepan.
4. Sprinkle salt on top and mix greens with your hands. It is very important to do this procedure carefully so that porridge does not turn out.
5. We fill the jars, tamping with either a spoon or a rolling pin.
6. Drain the liquid formed at the bottom of the jar and pour a little more salt on top, so as to cover the top.
7. We close the lid and send it to the refrigerator, or cellar to the coldest places.

Preparation for green borscht

We will need:

• sorrel;
• green onions;
• parsley;
• dill;
• black peppercorns;
• Bay leaf;
• garlic;
• citric acid, or squeezed lemon juice.

Conservation:

1. When preparing sorrel in this case, the stems are not thrown away, but debugged in a separate container. They will be useful to us in the future.
2. We cut all the greens to taste (finely or large - it's up to you) and tightly ram half the jar.
3. Place the peeled garlic cloves in the middle.
4. We ram the remaining half of the can.
5. Sorrel stalks are used to make a sour broth for preservation.
6. Pour all the filled jars with herbs with the finished broth and add a teaspoon of citric acid or lemon juice to each half.
7. We sterilize already packed jars for 30-40 minutes under a covered lid.
8. After we roll up and keep upside down until completely cooled.

We learned many ways to harvest for the winter. You can also freeze sorrel in portions with herbs and without salt.

Video: how to prepare sorrel for the winter