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We prepare sorrel for the winter in jars. Harvesting sorrel for the winter at home. Canning sorrel. Sorrel recipe - preparations for the winter

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, this is 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 got our new apartment, there was a sparkling Polish gas stove in the kitchen. 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

Prepare greens as directed above.
Sterilize jars and lids.

How to preserve

Boil clean water and let cool to room temperature.
Place the chopped leaves in jars, put a pinch of salt in each (you can have two in a half-liter jar).
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

Prepare raw materials using the above method.
Add salt at the rate of 30 grams of salt per 1 kg of raw materials.
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

Prepare sorrel as in the first recipe.
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).
Wash the young dill thoroughly and chop finely.
Boil water in a large saucepan at the rate of 100 ml of water per 100 grams of prepared raw materials.
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.
Pour into sterile jars, roll up with sterilized lids, turn upside down, wrap and leave until completely cool.

Sorrel contains a large amount of acid, which 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!

Sorrel is an essential ingredient for preparing such a delicious dish as green borscht. It is also used as a filling when making pies. It has a pleasant sour taste and contains many substances beneficial to the body.

Fresh sorrel is available only in summer. But if you use canning, then these greens can be used all year round. Several recipes on how to preserve sorrel for the winter will be useful to those who want to prepare this product at home.

First method: freezing

One of the simplest methods of preparing sorrel for the winter is freezing it in the freezer. The advantages include ease of preparation and long shelf life without preservatives.

In low temperature conditions, you can keep sorrel fresh for at least 1 year. In addition, quick-frozen foods retain vitamins, taste, smell and shape better than using any other preservation method. The semi-finished product is frozen in the freezer for preparing first courses and used as needed.

Fresh sorrel can be stored for no longer than a month: only in the refrigerator, in a closed jar or bag

To prepare a frozen product you will need the following items:

shallow plastic or enamel basin;
colander;
clean kitchen towel;
sharp knife;
cutting board;
packaging bags or containers for products.

Here's how to properly freeze sorrel for the winter:

Take bunches of greenery that you just purchased at the market or collected from the garden.
Sort through them and remove all yellowed and limp leaves.
Pour clean water into a basin and put the greens in there, leave for 5 minutes.
Place the leaves in a colander and rinse them under running water.
Cut off excess petioles, leaving only 1-2 cm.
Place the leaves on a towel, cover, and let dry for 10 minutes.
Cut into strips up to 0.5 cm wide.
Place the cuttings in bags or containers in portions designed to prepare one.
Remove excess air from the packaging.
Place bags and containers in the freezer.

Prepare as much product as you need to prepare borscht until the new harvest of fresh herbs. If you wish, you can add a little and to the freeze at the cooking stage. This will be another option for freezing sorrel for the winter, but only improved.

Do not defrost sorrel before cooking. Just take it out of the refrigerator, remove it from the packaging and place it in boiling water in its original form.

Do you know that…

When frozen, sorrel slightly loses acidity, so when serving in portions, add a little more of it than fresh. The taste of the final product is also affected by the variety. For example, “Nikolsky” has low acidity, and “Malachite” is medium acidic.

The entire freezing technology is shown in this short video:

Second method: salting

Try pickling greens in jars for the winter. The process of preparing such preparations is simple and not labor-intensive. For canning you only need fresh sorrel and.

In its own juice

There are many ways to preserve greens for storage during the winter months. Here is a recipe for preparing it in your own juice. You will need:

sorrel (1 kg);
salt (100 g);
wide pelvis;
0.5 l cans;
covers.

For preparation:

Sterilize the jars over steam and place them upside down on the table.
Sort through the plants, remove all yellow and damaged leaves.
Wash under running water.
Cut into strips.
Place in a bowl and add salt.
Leave for 1-2 hours so that the sorrel releases its juice.
Place the mixture tightly into dried jars.
Close the jars with boiled tin or hot nylon lids.

How to store sorrel throughout the winter? Place the jars in the cellar or keep them in the refrigerator.

In brine

Take bunches of greens, sort them as usual, and wash them under running cool water.
Trim the stems and remove the yellow leaves.
Place the leaves on a board and cut into thin strips.
Prepare the brine at the rate of 50 g of salt per 1 liter of boiling water.
Pack the greens tightly into sterilized jars.
Pour boiling brine over it.
Cover the jars with tin lids.
Wrap the preserved food in a warm blanket until it cools completely.

Use a pantry or cellar to store sorrel for the winter.

Tip of the day

Before preparing this sorrel recipe, drain the brine, or only part of it, before adding the ingredient to the pan.

In the form of vitamin puree

Puree is another way to prepare sorrel for the winter. Making it is also not difficult.

To prepare you will need:

sorrel;
salt;
jars with lids;
meat grinder or food processor.

Prepare the greens in the same way as in the previous canning options. Sort it out and wash it, and then start cooking:

Grind the green leaves in a meat grinder or food processor.
Place the mixture in a bowl and mix with salt at the rate of 50 g of preservative per 1 liter of puree.
Let the mixture sit for about 1 hour.
Place the mixture in half-liter glass jars.
Roll them up with tin lids.

Place the jars with the preparations in a cool and dark place. Suitable: lower compartment of the refrigerator, cellar or basement.

If you are afraid of excess salt, you can do without it. The salt-free canning process is shown in the short video below:

Third method: drying

Fresh sorrel can be dried to be used throughout the cold season. Try and evaluate the benefits of how to keep sorrel dry for the winter.

Natural

For preparation:

Prepare the greens.
Place it on a dry towel in a thin layer.
Leave to dry for several hours.
Gather 10-15 stems into bunches and hang them in the shade or in a well-ventilated room.
Leave the bundles to dry completely for 1-1.5 weeks.

Store dried herbs in boxes or containers in a dry, dark place such as a kitchen counter, cabinet or pantry.

Tip of the day

In winter, before using, first soak the dry preparations in cold water for 1 hour, and then add them to the dishes you are preparing.

Accelerated

Prepare the greens: remove unusable leaves, wash, and drain. Spread a towel on the table, place a thin layer of green leaves on top of it.

When the leaves are dry, cut them into strips up to 1 cm.
Place them on a baking sheet or in an electric dryer.
Place the baking sheet in a warm oven, preheated to 50°C, and dry for 2 hours, turning the slices regularly.
Set the temperature in the electric dryer to 40-45 °C and keep the greens in it for 1 hour.
Allow the dried ingredients to cool.
Place dry leaves in dark glass jars or ceramic containers with a volume of no more than 0.5 liters.
Close the containers tightly with lids.

It is better to harvest sorrel in early and mid-summer. By autumn it will become too sour due to excess oxalic acid

Now about how to store the dried product:

Place the jars in a convenient place, such as a table or cabinet.
Do not expose them to sunlight or contact with aromatic substances.
Keep product containers only in a dry place.
From time to time, inspect the contents to prevent pests from infesting them and to avoid an unpleasant mold smell.

Prepare sorrel for the winter in different ways to find out which one suits you best. Use this healthy product in the cold to diversify your table and provide your body with the vitamins that these greens are rich in.

Store correctly and be healthy!

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Last year, preparing sorrel for the winter without salt became a real discovery for me. It turned out that fresh herbs can be placed in jars, without heat treatment, and they are stored perfectly, and the borscht turns out to be just as tasty and aromatic as in the summer. So today I will share a proven and reliable method of how to prepare sorrel for the winter without salt, vinegar, blanching, and how to keep it fresh. The recipe is very simple, no more complicated than freezing. You can easily handle a large batch of green leaves in an hour by preparing several jars for winter borscht and soups.

Recipe for preparing sorrel for the winter

bunches of young sorrel;
jars with screw caps;
boiled chilled water;
sharp knife.

Sorrel for the winter without salt, recipe with photo

Only leaves will go into this preparation. I cut off the stems immediately without untying the bunches. You can grind the stems in a blender, freeze the puree and add it to the finished soup before turning off. This is waste-free production. Take note of this advice; sorrel puree wonderfully acidifies first courses and sauces.

I fill the sorrel leaves with water and change them three or four times until all the dirt is gone along with the water. I put it in a colander and shake it. I leave it to drain.

I collect a large bunch and cut it into strips as usual for green borscht or soup.

I keep the jars over steam, although sterilization is probably not necessary in this case. But just in case, I warm it up for a few minutes. Then I take a handful of chopped greens, pour them into a jar, compact them, and stuff them very tightly. I fill it to the brim so that there is no emptiness left.

Before closing the sorrel for the winter, you need to add water to the jar; very little will go in. I boil the water in advance and cool it. I pour in a thin stream, crushing the sorrel to fill all the voids and cover the leaves on top, flush with the rim. I immediately screw the lid on.

I put a few jars in the refrigerator, and most of them went into the pantry. Last year, the preparations were stored at room temperature, nothing spoiled, there was no foreign smell or taste. You open it and the greens look like fresh! You can also add dill for flavor, but do not mix it with sorrel, but pour it in a layer on the bottom.

This is how easy it is to close sorrel for the winter at home. If you make different rolls, then you need to sign each one so that you know where everything is and not spoil the soup when cooking. They say that you can store sorrel in jars without salt for two to three years; due to the large amount of natural acid, it does not need any preservatives. I can’t say if this is true, I didn’t check, we used it all up, and by spring there was nothing left. From my own experience, I can say that storing sorrel for the winter without salt can definitely be stored for several months.

Preparing sorrel for the winter

I want to tell you a very simple way to prepare sorrel for the winter. If you don’t have the opportunity to freeze it, which is not only more convenient, but also healthier, I suggest canning it.

INGREDIENTS

Sorrel 1 Kilogram
Salt 1 tbsp. spoon
Clean water 1 Liter

Description of preparation:

1. First of all, take the greens, place them in a bowl or large saucepan and cover with water. The sorrel should stand in the water for 5-10 minutes. Afterwards, rinse it thoroughly. Dry a little and chop - you can simply tear it with your hands or cut it with a knife. 2. The jars must first be sterilized along with the lids. This can be done using boiling water or in the oven. 3. Pour water into a small saucepan and bring it to a boil. Let it simmer for 3 minutes, then remove from heat and let it cool slightly. For the sorrel preparation recipe, we need warm water, not boiling water. 4. Fill a sterilized jar with herbs, pressing tightly. It will shrink well, so you need to fill it really carefully. Sprinkle salt on top of each jar. 5. Add water so that it reaches the shoulders of the jar. Now you can roll up the jars and leave them upside down for a couple of hours. Our preparation of sorrel for the winter at home is ready. Place the jars in a dark and cool place. This sorrel perfectly preserves vitamins. In winter, it can be used as a dressing for hot soups, as well as an additional ingredient for salads, sauces and snacks.

Canned sorrel

You can prepare sorrel for future use in different ways. Read on to learn how to prepare sorrel at home with vegetable oil and salt.

Preparations for the winter: canned sorrel

The easiest way to prepare sorrel is to freeze it. Simply freeze a bag of clean sorrel leaves in the freezer and store it there until the right time.

Sorrel for soup or cabbage soup is best sealed in jars in special brine or oil. The taste and properties of the product are preserved for a long time.

Recipe for preparing sorrel in vegetable oil

1. Wash the sorrel leaves and dry them on a towel.

2. Cut the sorrel into large strips.

3. Mix sorrel with salt.

4. Sterilize the jars.

5. Place the sorrel in clean, dry jars up to the neck.

6. Boil or heat vegetable oil.

7. Cool the boiled vegetable oil.

8. Pour oil over the top of the sorrel jars.

If the oil goes into the greens, add more so that all the sorrel is soaked.

9. Close the jars with lids.

It is best to store the product in the refrigerator or cellar.

Recipe for preparing sorrel in salt

Wash and dry the sorrel leaves.
Cut the sorrel into large strips.
Sterilize jars.
To boil water.
Pour salt into the water, approximately 2x1.
Boil the saline solution. Then cool.
Arrange the sorrel leaves in dense layers in clean jars.
Pour cold, strong brine over the sorrel.
For better storage, jars of sorrel are best sterilized for about 5 minutes, then rolled up.
Sorrel prepared in this way is perfectly stored at room temperature.

Have fun cooking and be healthy!

Sorrel is a healthy herb that is actively used in the preparation of green borscht, okroshka and various salads. In the warm season there is plenty of this plant, but in the cold months it cannot be found on any shelves or in stores. What can you do so that you can enjoy the sour taste of green borscht in January? There is a way out: you need to stock up on this vegetable crop in the summer. And today we will learn how to prepare sorrel for the winter and what recipes can be used.

Cold pickling of vegetables

For this recipe you will need sorrel (1 kg) and salt (30 g). Wash the leaves, dry them, spread them on a wide towel, chop and salt. Pour sorrel into clean, washed jars and tamp it down well. Pour cold water on top, add a pinch of salt, and then close tightly with a nylon lid. The canned sorrel is ready for the winter, and now put it in a cool place for further storage (cellar or refrigerator).

Harvesting vegetables for the winter without salt

For this recipe we will need:

Rinse the dill and onion and chop finely, and then place the greens in a saucepan where water should already be boiling.
Wash the sorrel thoroughly, remove all unnecessary blades of grass, and also get rid of the petioles. Cut the plant into oblong strips and place it in a pan where the greens are already present. Simmer the entire mixture over low heat for about 5 minutes.
Prepare cans for preservation in advance, wash thoroughly with water and soda, and then sterilize in the oven or steam.
When the cooking time for the greens comes to an end, take a large spoon and begin to carefully transfer the contents of the pan into half-liter containers and immediately roll them up.

Preserving sorrel without salt is a fairly easy process, and we don’t need this white powder, since the acid contained in the plant is a kind of preservative.

Note: it is most rational to roll our vegetable crops into 0.5 liter jars, since an open container with greens cannot be stored for longer than one week, otherwise you will open and use your entire preparation.

Freezing the plant

How to prepare sorrel for the winter in order to reduce the time for its preparation? It's enough to just freeze it.

This method of preparation is suitable for those who have a large freezer and space for storing greens. Freezing sorrel for the winter can be done in two ways.

Sort out the fresh leaves of the plant, remove unnecessary tails and thoroughly rinse each leaf under water. Then place the leaves on a wide towel and let them dry completely. Then cut into strips and place in plastic bags, and immediately place in the freezer.
Wash the sorrel, cut it however you like, and then drop the plant into boiling water for 2 minutes. Then quickly remove the greens using a slotted spoon and tip them into a colander to drain excess water. Leave the plant in the ladle for 2 hours to allow the mixture to cool. While the sorrel is cooling, take out special molds in which you will then put the greens. Compact the cooled mass into the prepared container and place it in the freezer. Later, when the vegetable crop has set and turned into frozen cubes, you can remove the molds and pour the plant into a bag.

Green vitamins in their own juice

You can prepare sorrel in jars for the winter using the following fairly simple recipe.

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 easiest 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! The sorrel should not be exposed to sunlight, 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 drying in bunches is inconvenient, you can spread the 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 placed in 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 The method of storing greens is in their own juice. The advantage of this method of preserving 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.