Canned Sorrel Preserved for Winter
In winter you need vitamins even more than in summer, so it pays to be prepared. I love putting up vegetables and fruit for later. That way, on cold winter evenings there's always a spread of homemade preserves on the table, and you never feel short on vitamins or variety during such a cold time of year. Some preserves are everyday foods that go into regular dishes. For example, I put up sorrel for the winter so I can make sorrel soup year-round. That's the recipe I'm going to share with you now.
Valeria
Recipe author
Canned Sorrel Preserved for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 0 %
0 g
Carbohydrates 67 %
2 g
15 kcal
GI:
100
/
0
/
0
- First, rinse the sorrel very thoroughly under cold running water. Then dry it well. Now cut the stems off all the sorrel leaves (don't throw them away — you can eat them as is or use them in another dish). After that, cut the prepared sorrel leaves into small strips about 2-3 centimeters long. It's even better to tear the sorrel by hand — that way it keeps far more of its beneficial vitamins. Now take well-washed, dried jars and pack them tightly with the prepared sorrel. Then fill the sorrel with cold boiled water and seal with the lids. And there you have it — canned sorrel preserves! Store them in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Sorrel - 19 kcal/100g
- Water - 0 kcal/100g
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