The easiest way to prepare sorrel for the winter. Canned sorrel with other herbs

Canning useful plant- one of the first preparations that we make in the summer. I offer you a recipe for preparing sorrel for the winter in jars, with or without adding salt, without adding water, which better preserves vitamins and beneficial features plants.

IN fresh Sorrel, unfortunately, does not last long. And it outgrows it quickly enough in the garden, so it can be preserved throughout the entire summer period. And in winter it’s fun to open a jar and make soup and!

I advise you to start harvesting in May - June, firstly, there is more time before other plantings begin, and secondly, it is at this time that the plant is the most juicy, not overgrown.

Sorrel for the winter - recipes at home

You can preserve in several ways:

To freeze. A good option, since vitamins and are completely preserved in the plant. Provided that you do not defrost and then refreeze. Frozen sorrel can be stored for up to 2 years.

Wash and sort the leaves, cut them and place them in bags in portions for one batch of soup.

Dry. A simple option and a little fuss. Spread the leaves of the plant in an even layer, after washing and sorting them. They dry quickly and are ready after a couple of days. It is better to store in a glass jar.
Preserve in jars. Preparation of the product with and without salt. Below I provide several proven recipes.

Preparing sorrel in jars with salt without sterilization

Recipe No. 1. The simplest, in fact, is pickling. The leaves of the plant contain enough of their own natural acid; it perfectly preserves sorrel without additional heat treatment. Therefore, it is not at all necessary to sterilize the product in jars.

Cut the leaves (I usually put the chopped ones in a large bowl), add salt and stir. By the way, I cut the stems, just not completely, but top part, it seems to me that it contains the greatest amount of acid.
Then put it in jars, but tightly so that more can go in. And close with regular lids. Place the jars in the refrigerator.

Recipe No. 2. With water. If you are afraid to prepare a plant using the first method, and doubt its long-term preservation, do the usual preservation.

Place the chopped leaves in jars, throw a teaspoon of salt on top, then pour the cooled water over them. boiled water and roll it up. You can take hot water, boiling water, but cold water works just fine.

How to seal sorrel in jars without salt

I offer you a couple of recipes for preparing food for the winter without adding salt.

Recipe No. 1. In a water bath. Let's do the usual sterilization of jars of sorrel without adding salt.

Preparation:

Boil the lids, prepare the leaves - sort and wash, and then cut as desired.
Place into jars. I usually prepare half liter ones, they are more convenient to use. But here you should know that not all the sorrel is put into jars, some should remain.
Pour into the pan hot water, turn on the gas. Place the jars in the pan and let them warm up. Gradually the leaves will release juice and begin to fall down. When there is free space in the jar, start adding the remaining chopped leaves.
Crush them a little in the jar, they will boil down faster, and the next place for sorrel will appear. Thus, fill the jar to the top, and when it is completely filled, remove from the pan and roll up the sterilized lid. With such sterilization, a lot of plants enter the jar.

Recipe No. 2. Sorrel for the winter without salt. More easy option blanks.

Boil the lids, sterilize the jars, prepare the plant and cut as desired.
Place in jars and compact tightly.
Pour in boiling water and immediately roll up. Tip: wait a minute, let the air bubbles come out first, then add boiling water to the top and roll up.

Preparing sorrel for harvesting

Sort through the leaves, remove the grass, discard damaged and torn ones.
Fill the leaves with water, leave for half an hour so that the dirt comes off the leaves and stems and the bugs and spiders rise to the top.
Wash the leaves thoroughly. If the greens are not properly processed, bacteria from the soil may remain on the greens - wash as thoroughly as possible.

By opening a jar of homemade sorrel in winter, you can prepare

Do you want to cook? green borscht V winter time? I suggest you work hard now and close the sorrel for the winter. Preservation is a way to keep a product fresh for a long time. Canned, it can be used for even pies. There are many ways to preserve sorrel; each has its own pros and cons.

This article will look at different ways to preserve sorrel. From their list it is quite possible to choose the appropriate one. First, there will be a brief description of the main methods of preserving this product.

Preparing sorrel for the winter: several methods, culinary secrets

dry;
to freeze;
preserve in a jar.

The features of each type of processing will be discussed below.

Dry

When dried, the product will retain most of the nutrients, but it should be noted that borscht with dried sorrel has a rather specific taste.

The leaves are dried like this: the prepared leaves are spread on a clean surface. The preparation process includes washing, drying and sorting. The leaves dry quickly - within 2 days. Dry leaves are simply folded into glass jars.

To freeze

When frozen, sorrel will retain all its beneficial properties. But you can defrost it only before cooking; re-freezing is unacceptable! If, after defrosting, you cannot cook anything from the sorrel, you can and should throw it away.

Canning in a jar

This option is suitable for creative people. There are a lot of ways to do this, choose any one!

Sorrel for the winter: preservation, recipes

Below are 8 ways to preserve sorrel in jars for the winter. The product prepared in this way can be used for cooking.

Canning sorrel without salt, cold water

The water needs to be boiled, pour in the sorrel, and no additives are used. Sorrel being prepared in the usual way, if desired, the leaves can be chopped. The greens are compacted tightly into a sterilized jar, filled to the top with water and closed. nylon cover. Store in the refrigerator or cellar.

The second option for canning without salt

The recipe differs from the previous one only in the temperature of the water. By pouring boiling water over the sorrel leaves, they can be stored at room temperature.

The product is prepared as usual, but is poured with boiling water. It's better to roll up the cans. If the greens were chopped finely, before rolling you should wait until the air bubbles come out, add water and then roll.

Canning sorrel with salt

Prepare the jars and chop the sorrel leaves. Place the greens in jars and compact tightly. When cutting the product, it is better not to throw away the stems - if cut into small pieces, they can also be preserved.

Add 10 g to a 0.5 liter jar table salt(exactly 1 teaspoon) and add water - boiling water or boiled chilled water. The quality of conservation will not deteriorate. Roll up the cans.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Canning sorrel without sterilization

All of the above recipes did not require sterilization of the product. We offer another option without sterilization - with dill. A jar of such preservation contains even more vitamins and benefits.

The ratio of sorrel and dill should not exceed 1:4. Prepare dill in the same way as sorrel leaves. The jars need to be sterilized, add a portion of sorrel, compact them, and place dill on top. Fill cold water(boiled) and close. This preserve must be stored refrigerated.

Canning sorrel with herbs

You can cover sorrel leaves for the winter with even more greenery. The more diverse the list of products, the more useful the composition of the jar will ultimately be. This recipe requires sterilization.

List of products for 1 jar of 1 liter:

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

Sequence of the conservation process:

Wash the greens, sort and chop.
Boil water.
Place the prepared products in a pan (not aluminum - only enamel), add 1 teaspoon of salt.
Cook for 10 minutes.
After the specified period has expired, put hot product to the jar. There is no need to sterilize it in advance - just wash it with kitchen detergent. detergent, and rinse under running water.
Cover the jar with a lid and sterilize for 20 minutes.
Upon completion of the sterilization process, remove the jar from the water and roll it up. Since it needs to cool as slowly as possible, it is better to return it back to the water in which it was sterilized.

Preserving sorrel with vinegar

The advantage of this option is the preservation of the color and taste of sorrel shoots. This happens due to the lack of heat treatment.

List of ingredients for a recipe using vinegar:

sorrel - desired amount;
cold boiled water - 1 l;
vinegar 9% - 100 g (6.5 tablespoons);
salt - 30 g.

Step by step recipe:

Wash the sorrel leaves and stems and cut them as desired.
Sterilize the jars, then compact the greens into them.
Add a dose of vinegar and salt to boiled water and stir until all crystals are completely dissolved.
Fill the product with water to the top and roll up.

Sorrel closed for the winter in this way is perfectly stored and retains all its taste properties.

Canning sorrel without water

You can preserve sorrel leaves without water and with additional herbs. Banks are used in a reduced volume - 300 g, but can also be used with a capacity of 500 g.

It is not necessary to observe the proportions of the products; their quantity will depend on the availability of a certain type of greenery and personal preferences. In addition to sorrel, you can use green onions, parsley or dill.

All products must be properly prepared and then chopped with a knife. In a container convenient for mixing, add salt to all the greens. The amount of salt is calculated as follows: for every 150 g of sorrel shoots, 30 g (tablespoon) of salt is used. After stirring the greens and salt, leave them for half an hour to obtain juice. Pre-sterilize the jars, transfer the workpiece into them, compact and roll up.

Preparing sorrel for the winter with salt without water

Another recipe without water is described below. It is different from the previous one.

Wash and sort the greens. After chopping, put it in a bowl, sprinkle with salt and mix with your hands. Preservation of the product will occur due to the natural acid content in sorrel.
Place the prepared product in jars and close the lids. It is preferable to store in a cool place - a cellar or refrigerator.

How to freeze sorrel for the winter

There are also several freezing options. The most common one will be described here.

How to freeze sorrel shoots:

Fresh sorrel is moving. This process involves removing other grass, limp or damaged leaves, and anything that is caught in the sorrel bunch but is not sorrel.
The sorted product is washed. Since sorrel shoots often come into contact with the ground when washing, it is first better to lower the sorrel into a bowl of water (it should completely cover the product), and after settling to the bottom of the ground, wash the stems one by one under running water. This may be a more labor-intensive process than it seemed at first, but if you don’t do this, then ready-made borscht there will be earth and sand.
Chop the leaves. It is enough to cut across the sheet into strips 3-4 cm thick.
Boil water in a saucepan. Place the crushed product into it.
After 1 minute, remove the product from the boiling water and place in a colander to drain excess liquid.
Leave the greens in this form until they cool completely and dry as much as possible.
When placing cooled sorrel leaves into portioned bags, you need to calculate the amount of product in the bag at a time.
Before freezing, release the air from the bag. Place in the freezer and leave there until the need for sorrel arises.

How to seal sorrel in jars for the winter

Recipes for seaming sorrel in jars were described above. The jars themselves (if the product will not be sterilized) need to be prepared in advance. Since all the recipes do not take much time, the jars should already be ready when you start processing the sorrel shoots.

Keep better preservation in the cellar. If you don't have one, a refrigerator will do. If all canning rules are followed, jars should not “explode”.

This article described many ways to prepare sorrel for the winter. Conservation depends only on your needs and preferences, you can choose the fastest or the most delicious recipe blanks.

To use healthy greens during the cold period, you can prepare sorrel for the winter different ways. Indeed, in its composition, scientists have discovered a large number of vitamins (the most famous are C, K, B1), carotene and minerals. Withstand long term storage of this plant is helped by various essential oils and acids, including oxalic, which gives a characteristic sour taste green leaves. It is also a good preservative.

For the attention of practical housewives - a selection of the simplest and quick recipes that will help you save everything useful material green sour leaves. And in winter, the housewife will only have to fulfill the wishes of the household - cook aromatic meat borscht, make okroshka or bake pies with an unusual, but very delicious filling from sorrel.

Preparing sorrel for the winter in jars - photo recipe for pickling sorrel

Everyone has probably tried sorrel - it is a green, sour plant that usually grows near a river or in a meadow. But many housewives began to grow it in their garden beds and actively use it in cooking.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

Sorrel: 2-3 bunches
Salt: 1-3 tbsp.

Cooking instructions

How to prepare sorrel for the winter without salt

Old classic way preparing sorrel involved the use of a large amount of salt, which, as housewives thought, was a good preservative. But modern gastronomy gurus claim that sorrel can be stored without using salt.

Ingredients:

Sorrel.

Algorithm of actions:

For the preparation you will need sorrel leaves, glass containers and metal lids.
Sort through the sorrel very carefully, remove other plants, yellow and old leaves. Due to the fact that a large amount of dirt and dust accumulates in the leaves, they need to be washed several times, constantly changing the water until it becomes clear and without sand sediment at the bottom.
Next, the washed leaves must be cut with a sharp knife, quite finely so that winter period Do not waste extra time while preparing dishes.
Transfer the chopped sorrel to a large container. Mash with your hands or a masher to mashed potatoes so that it lets out the juice.
Sterilize small glass jars. Place sorrel leaves tightly in them along with the released juice.
If there is not enough liquid, add cooled boiled water.
Next, seal with lids and be sure to sterilize them.

How to freeze sorrel for the winter

Modern housewives are lucky - they have freezers and refrigerators with large freezers at their disposal. These household appliances allow you to reduce the time for processing gifts from the garden, garden, and forest.

In addition, it is known that vitamins and minerals are most fully preserved in frozen foods, in comparison with all other methods of preparation. Today, many housewives also prepare sorrel in this way, saving time during processing and delighting their household. delicious dishes in winter.

Ingredients:

Sorrel.

Algorithm of actions:

The most labor-intensive is the first preparatory stage, since the sorrel needs to be sorted out leaf by leaf, to remove diseased, eaten, old and yellowed ones. Cut off the tails, which consist of hard fibers and only spoil the taste of the dish.
The second stage - washing the leaves - is no less important, since they collect dust and dirt well during the growth process. It is important to rinse large quantities water, change the water several times.
First place the washed leaves in a colander to drain the water. Then spread it additionally on a towel or cloth napkin to evaporate excess moisture.
The next step is cutting, you can use sharp knife, maybe a blender.
Place the sorrel in containers or plastic bags. Place in the freezer.

We just have to wait until winter to cook real summer dishes.

Sorrel is a gift from nature that can be easily, without much effort, prepared for the winter. But this simple matter also has its secrets, which it is better for a wise housewife to know about in advance.

Most easy way workpieces - frozen in the freezer. Sort, wash, cut, place. Four simple steps, although quite time-consuming, will allow you to provide your family with healthy and tasty herbs for borscht and pie fillings.
A slightly more complicated method is grinding with salt, but such sorrel can be stored not in the freezer, but in a cool place.
You can prepare in the same way, without adding salt, oxalic acid contained in the leaves in large quantities, is a reliable preservative.
Some housewives suggest improving the dish by cutting sorrel and dill together, storing such aromatic and tasty mixtures in jars or in the freezer.
It is best to take small containers, ideally 350–500 ml glass jars, just enough to prepare a portion of borscht for the family.

Sorrel is easy to store and easy to prepare. It is created to be pleasant sourness and the bright emerald color reminded us in the midst of winter of the hot summer.

First May green soup with sorrel and herbs - a long-awaited spring dish. Do you want to cook green cabbage soup in winter rather than wait? It turns out that closing sorrel for the winter is quite simple. We have selected express recipes for preserving sorrel at home. You can provide your family with a dozen jars of green vitamins in just a couple of hours!

Sorrel - a storehouse of vitamins

Sorrel or the “spring king,” as it is also called, is one of the first to appear in the garden beds. And just in time, because in the spring we are in dire need of vitamins. The perennial herbaceous plant is used in different ways. Add to salads and pies filling, boil signature dish, green borscht. But there was a time when in our country they did not know what sorrel was and laughed at the Dutch, French, Greeks, and Germans who used this herb.

Western Europe is considered the birthplace of the “meadow apple,” although references to “wild beets” are also found in the literature of other countries. The French, for example, brought grass seeds to New World in the 16th century Our compatriots, having tried the brought sorrel, immediately recognized the spear (translation from Latin), and began to actively grow it and use it in their diet.

Sour grass is especially valued for its supply of vitamins and minerals. Sorrel is widely used in folk medicine, added to various medicines. Leaves, stems and roots are believed to be beneficial herbaceous plant. Typically, the leaves and the tender part of the young stem are eaten.

Recipe for preparing sorrel for the winter with salt and boiling water

Tender sorrel is usually not boiled before canning. It contains oxalic acid, which prevents the workpiece from going to waste. Therefore, no vinegar and a minimum of salt.

Advice. Experienced cooks It is advised to stock up on 0.5 liter jars before preserving sorrel. This is very convenient, because one jar is enough for a 3-liter pan of green borscht. Opened and cooked!

For pickling, sorrel is cut into strips 1 cm wide

For the preparation you will need:

2 kg. sorrel;
½ tsp. salt per half-liter jar.

Fresh grass should be filled with water and left for 30 minutes. During this time, large dirt, blades of grass and insects will be washed off the sorrel.
Rinse each leaf thoroughly under running water.
Chop the “wild beets” into strips 1 cm wide. You can grab a third of the length of the stem.
Place tightly in sterilized jars almost to the neck. You can compact the greens with a masher.
Pour boiling water and add the specified amount of salt to each jar.
Close the workpieces with metal lids. Sorrel is not at all capricious; it can be stored at room temperature.

Canned sorrel can be stored at room temperature

Preserving sorrel without salt in cold water

Recipes for preparing sorrel for the winter - great amount. Among them there is the simplest one. Many cooks use it, but they warn that greens preserved in this way are best stored in the refrigerator.

Sorrel without salt can be prepared whole in jars

For one jar 0.5 l. you need a large bunch of spring king and water.

Cooking method:

Bring water to boil, then cool it.
While the water boils and cools, wash the leaves thoroughly. Cut as you like. Some practitioners do not even cut, but cover the sorrel entirely.
Sterilize the jar and metal lid.
Place all the sorrel in a container, fill with water room temperature and roll up. As they say, it couldn't be simpler.

Sorrel can be sealed in the same jar with dill

One option for this recipe is to pour 2 tsp of the “spring king” into a jar. salt. Another way is cold canning with dill. To do this, ¼ chopped dill is tamped into a jar together with sorrel and also filled with cold water.

Preparing sorrel puree for winter pies

Some children are capricious when they are offered green cabbage soup. They don't like the grass on the spoon. And if you puree sorrel and cook cabbage soup from it, then the kids will happily gobble up the dish. In addition, the sour mixture is an excellent addition to any filling for pies and pies. The recipe for preparing sorrel for the winter involves a short heat treatment.

Sort and wash the leaves. Cutting is not necessary, but it is better to cut off the stems.
Blanch the prepared greens in boiling water for 3-5 minutes.
Grind the leaves in a blender until smooth.
Preserve in sterilized jars.

Country-style sorrel in modern conditions

Previously, the first spring sour grass was simply washed and stored in wooden barrels. There are no barrels in city apartments, so you can use regular cans instead.

Step by step guide:

Prepare the “spring king”.
Chop and press firmly into the jar, adding new portions of sorrel. The leaves should give juice.
Cover with a layer of sorrel cabbage leaf, sprinkle a handful of salt on top.

This method differs in that it does not require water; the grass is stored in own juice. The only condition is a cool place to store the workpieces.

Sorrel can be frozen, but as practice shows, it loses its acid. And these preservation methods allow you to preserve both taste and vitamins. Preparing a “meadow apple” for future use is a chance to treat your family spring dishes even in the most severe frosts.

Harvesting sorrel for the winter - video

Sorrel for the winter - photo

Preparing sorrel for the winter is a simple matter. Moreover, in winter the body requires variety. A person is not satisfied with just soup and cabbage soup - sorrel will also come in handy. Harvesting sorrel for the winter is done quickly and will not require you to spend much effort, time, and especially money. So don’t be lazy to start preparing.

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, pour 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 the floor liter jars. One jar is just enough for large saucepan fragrant soup.

IN home preparation You can add dill - then the sorrel will be 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!