The first and most common method of harvesting sorrel for the winter is frost, the second - in cans with salt, without cooking. It allows you to keep the color of greenery and a maximum of vitamins, but the minus is that it needs to be stored in the refrigerator. And the third way is canning, this method allows you to store the workpiece for a very long time, you do not need a refrigerator, you can store it in a cellar or even in an apartment.
There are many canning recipes, you can boil, you can lightly treat with boiling water, you can with salt and vinegar, but you can do it only with water.
In more detail about each method and in general, how to properly make the preparation of sorrel for winter at home read on.
Frozen sorrel
Here, though everything is clear even by name, there are still some subtleties:
- It is clear that before we freeze, we sorrel carefully, but more importantly it is well dried. Do it better on a towel so that it absorbs all excess water, and lay out the leaves with a thin layer. By the time you need at least an hour. If the sorrel is not dry enough, then a lot of ice is formed, which will only occupy a precious place in the freezer. To freeze it is better to choose a bag with a clip-clip, it will allow to keep the workpiece well and at the same time take up a minimum of space, and then it is convenient to open, take a little, and then close it with a simple package so unlikely. And it's convenient to put a paper birochka with the name of what is stored there.
- When filling the package with greens, you need to try to strongly compress the leaves and expel all excess air, then such flat pouches can be stacked somewhere in the corner of the freezer.
Sorrel with salt
The main thing here is to observe the proportion of sorrel and salt 10: 1, respectively. Those. if you have 400 g of sorrel, you need 40 g of salt.
Ingredients:
- sorrel;
- salt;
Preparation
Leaves are well mine and dried, cut off unnecessary tails and finely cut. Fold in a bowl and sprinkle with salt, we change hands well. Prepare clean cans and nylon caps, it is not necessary to sterilize them. We put the sorrel in the cans, squeezing and ramming it, closing it with lids and storing it in the fridge. With the further use of such sorrel it is important to remember that there is already salt and a dish you need to salt less than usual.
Canned sorrel long storage
Ingredients:
- water;
- sorrel.
Preparation
My leaves and cut into small pieces, put a pot of water on the stove. While we prepare the jar and lid, sterilize them. When the water began to boil in portions, we begin to fall asleep to the sorrel and as soon as it has changed its color we take out its noise and transfer it to the jar. Tamp us with a spoon, pour out the water from above or remove it with the same spoon. It is important to squeeze the greens well, and that the water is at a minimum. So we put a full jar, close it, turn it over on a towel and leave it to cool. You can keep it even at home, not in the basement.
Harvesting sorrel for the winter cold way without salt
Here the preservative is oxalic acid, which contains the plant, thanks to which such a billet is stored fairly well.
Ingredients:
- sorrel;
- water.
Preparation
Sorrel is mine and we cut it as if we are already using it in a dish, since then it will be more difficult to grind it. Fold in clean jars, a little tamped and poured cold water, boiled or drinking purified. We roll up the iron lid and store it in a cool place, for example, a cellar.