Canned sorrel for winter

Step-by-step cooking

1. Step 1:

   

   How to prepare sorrel for the winter? The proportions are given for the preparation of one serving (i.e. to cook green borscht once in winter or to prepare a sorrel salad). Due to natural oxalic acid, sorrel greens are perfectly stored for a whole year without the use of preservatives such as vinegar, sugar and salt. But I like the sorrel billet to be salty, so I add it, you can not put salt.

2. Step 2:

   

   Sorrel is best harvested in April-May while it is young. Sorrel, which grew later than May, is already coarse and not at all useful. Sorrel leaves are carefully sorted and washed under running water. Put it in a colander and let the water drain a little and dry .

3. Step 3:

   

   Cut the sorrel leaves as small as possible.

4. Step 4:

   

   In a ladle, saucepan or basin (depending on the amount of sorrel being harvested), boil water.

6. Step 5:

   

   Immerse the chopped leaves in boiling water. Cover the dishes with a lid and steam the greens over very low heat. Warm it up, but don't boil it! It takes about 4 minutes to do this.

7. Step 6:

   

   Sterilize the jars and lids. There are many ways of sterilization. In this case, I boiled the jars and lids a little in a pot of water. Some recipes advise banks not to sterilize. I still always sterilize both cans and lids for greater reliability.

8. Step 7:

   

   Mix the sorrel with a wooden spoon, the leaves will change color at the same time. Close the pan again with a lid and leave it on the fire for another 2-3 minutes. Place the steamed greens in sterilized jars, pour the liquid in which the sorrel was cooked up to the shoulders of the jar and close the lids.

9. Step 8:

   

   Turn the jars upside down, cover with something warm and hold them upside down until they cool completely. Store the finished sorrel in a cool, dry place. In winter, open such a jar with sorrel and cook an excellent vitamin green borscht. Add the billet to the borscht right along with the liquid. Just do not forget about the presence of salt in canned sorrel and borscht to salt less than usual or not to salt at all. Bon appetit!