How to close sorrel for the winter with salt. Harvesting sorrel for the winter - greens for the whole year! Preservation of sorrel without salt in cold water

Summer brings us so many delicious vegetables and fruits! Remember how in a long dreary winter you want either sweet cherries, or summer borscht and rich? You can not suffer and not salivate, but make stocks for the winter in time, then the expectation of warm days will not be so sad. Do you think that homework is hellish work, hours of standing in a kitchen that looks like hell because of steam and fire? That only an experienced hostess can cope with twists? This is not so, in fact there are very simple recipes that anyone can handle. For example, harvesting sorrel for the winter does not require much effort, and the benefits of such stocks are enormous.

Sorrel is a very useful product, it contains many vitamins, acids, macro- and microelements. AT winter time sorrel borscht or green soup will be an excellent support for immunity, and it will diversify the menu well.

Sorrel contains large amounts of vitamins A, E, K, group B, ascorbic and oxalic acids, potassium, calcium, iron, magnesium and tannins.

Vitamin C in 100 grams of sorrel 43 mg, beta-carotene - 2.5 mg, vitamin E - 2 mg, potassium - 500 mg, phosphorus - 90 mg, magnesium - 85 mg, calcium - 47 mg. The calorie content of sorrel is not high, only 22 calories per 100 grams.

Sorrel for the winter can be prepared different ways, choose the easiest and simplest for yourself.

Freezing sorrel

The easiest way to prepare sorrel for the winter is by freezing. If you have a large freezer or a separate freezer, then all you need is to wash, cut, pack the sorrel in a bag and send it to the cold. It is reasonable to freeze sorrel not with a whole briquette, but with a portion. Suppose you usually cook soup or borscht from two medium bunches of sorrel - so make frozen portions in the same volume. You can immediately add chopped greens to the sorrel - bow-arrows, dill, parsley.

But sometimes the space in the freezer is too valuable to give it to a product that can be harvested in a different way. After all, with the help of freezing for the winter, you can stock up on berries and fruits.

Rolling into jars - 1st way

This method of harvesting sorrel using the standard seaming of the product into sterile jars. When preparing sorrel, you need to wash the container very carefully and sterilize it well, since preservatives (salt, vinegar, citric acid) are not used in this recipe.

Sorrel must be thoroughly washed from dirt and sand, which often comes across in it and cut. After that, bring 1 liter of water to a boil and lower the sorrel there, it will quickly darken and go limp. You don’t need to cook sorrel, literally after 1 minute of being in boiling water, you need to start putting liter jars on the floor (liter and large ones are not profitable, you won’t use up so much sorrel at a time and the rest will disappear). Place the sorrel very tightly, at the end add a little boiling water so that the water completely covers the contents and is flush with the neck of the jar. Sterilize the lids and close with a key. Let the jars cool down room temperature and put away in the pantry or cellar.

Rolling into jars - 2nd way

There is a lot of salt in this recipe. Therefore, when using sorrel prepared in this way, you do not need to put salt in the broth.

Sorrel leaves are sorted, washed, dried. We cut them large enough and mix with salt in the proportion of 100 grams of salt per 1 kilogram of sorrel. It is better to take small jars for this blank - 0.25-0.35 liters. We put sorrel tightly in them so that the juice stands out and close with sterile polyethylene or iron lids with a screw. We store supplies in the refrigerator, on a cold balcony or in the cellar.

Roll with salt and fat

To prepare sorrel according to this recipe, you will need a meat grinder, glass bottles, salt and fat.

We sort out the sorrel, wash it, dry it and pass it through a meat grinder. Add 30 grams of salt, mix. Through a funnel, we put the masses into sterile bottles and pour melted fat on top. We close the bottles with corks and store in a cool dark place in a horizontal position.

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

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

Method one: freezing

One of the easiest methods of harvesting sorrel for the winter is freezing in the freezer. The advantages include ease of preparation and a long shelf life without preservatives.

In conditions of low temperature, it will be possible to keep sorrel fresh for at least 1 year. In addition, quick-frozen foods retain vitamins, taste, smell, and shape better than any other canning method. Freeze the semi-finished product in the freezer for cooking first courses, use as needed.

Fresh sorrel is stored no longer than a month: only in the refrigerator, in closed jar or package

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 food containers.

Here's how to freeze sorrel for the winter:

1. Take bunches of greens that you just bought from the market or picked from the garden.
2. Go through them and remove all yellowed and sluggish leaves.
3. Pour into the basin clean water and lower the greens there, leave for 5 minutes.
4. Transfer the leaves to a colander and rinse them under running water.
5. Cut off the extra petioles, leaving only 1-2 cm.
6. Lay the leaves on a towel, cover, let dry for 10 minutes.
7. Cut into strips up to 0.5 cm wide.
8. Arrange the cuts in bags or containers in portions designed to cook one.
9. Release excess air from the package.
10. Place bags and containers in the freezer.

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

Do not defrost sorrel before cooking. Just take it out of the refrigerator, take it out of the package and lower it into boiling water in its original form.

Do you know that…

When frozen, sorrel slightly loses its acidity, therefore, when portioned, it is put a little more than fresh sorrel. On the taste qualities the final product is affected and grade. For example, "Nikolsky" has a low acidity, and "Malachite" has a medium acidity.

All freezing technology is shown in this short video:

The second way: salting

Try pickling greens for the winter in jars. The process of preparing such blanks is simple and labor-intensive. For canning, you only need fresh sorrel and.

In own juice

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

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

For cooking:

1. Steam sterilize the jars and place them upside down on the table.
2. Sort the plants, remove all yellow and spoiled leaves.
3. Wash under running water.
4. Cut into strips.
5. Place in a bowl and sprinkle with salt.
6. Leave for 1-2 hours for the sorrel to release juice.
7. Spread the mass tightly into dried jars.
8. Close the jars with boiled tin or hot nylon lids.

How to store sorrel during the winter? Put the jars in the cellar or keep them in the refrigerator.

in brine

1. Take bunches of greens, sort as usual, wash under running cool water.
2. Trim the stems and remove the yellow leaves.
3. Lay the leaves on a board and cut into thin strips.
4. Prepare a brine at the rate of 50 g of salt per 1 liter of boiling water.
5. Pack greens tightly into sterilized jars.
6. Pour in boiling brine.
7. Roll up the jars with tin lids.
8. Wrap the preservation with a warm blanket until it cools completely.

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

Tip of the day

Before preparing sorrel dishes according to this recipe, drain the brine or only part of it before putting the ingredient in the pan.

In the form of vitamin puree

Puree is another way to prepare sorrel for the winter. It's not hard to make either.

For cooking you will need:

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

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

1. Grind green leaves in a meat grinder or in a food processor.
2. Put the mass in a bowl and mix with salt at the rate of 50 g of preservative per 1 liter of puree.
3. Let the mixture stand for approximately 1 hour.
4. Divide the mass into half-liter glass jars.
5. Roll them up with tin lids.

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

Afraid of excess salt - you can do without it. The salt-free preservation process is shown in the short video below:

Third way: drying

Fresh sorrel can be dried for use during the cold season. Try and appreciate the benefits of how to keep sorrel dry for the winter.

Natural

For cooking:

1. Prepare your greens.
2. Lay it out on a dry towel in a thin layer.
3. Leave to dry for several hours.
4. Collect 10-15 stems in bunches and hang them in the shade or in a well-ventilated room.
5. 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 your kitchen counter, closet, or closet.

Tip of the day

In winter, before using dry blanks, first soak in cold water for 1 hour, and then add to the dishes that you cook.

accelerated

Prepare the greens: remove unusable leaves, wash, let the water drain. Spread a towel on the table, put green leaves on top of it with a thin layer.

1. When the leaves are dry, cut them into strips up to 1 cm.
2. Place them on a baking sheet or in an electric dryer.
3. Place the baking sheet in a warm oven, heated to a temperature of 50 ° C, and dry for 2 hours, turning the slices regularly.
4. In the electric dryer, set the temperature to 40-45 ° C and keep the greens in it for 1 hour.
5. Let the dried pieces cool down.
6. Put dry leaves in dark glass jars or ceramic containers with a volume of no more than 0.5 liters.
7. Close containers tightly with lids.

Harvesting sorrel is best 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.
• Avoid exposure to sunlight and contact with aromatic substances.
• Keep product containers only in a dry place.
• From time to time, make an audit of the contents so that pests do not start up there and an unpleasant smell of mold does not appear.

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

Store properly and be healthy!

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There are few eaters who do not like green borscht. But the season of culture from the garden is short, and you want to eat this dish in winter. Here the housewives are trying to prepare as much sorrel as possible for future use by all known methods. It is dried, frozen, salted, canned.

The sour leaves have been used as food since ancient times. It was sorrel that was the first basis for cabbage soup (before cabbage was brought to Russia). For so many centuries, many recipes for harvesting nutritious and dietary greens have accumulated, and several of them are given here.

Only fresh young greens are used in harvesting. It is sorted, rejecting yellowed and browned leaves. Rinse well under running water and remove the petioles. If chopped sorrel is needed in the workpiece, then it is crushed with a sharp knife and placed in a bowl.

The best simple sorrel recipes for the winter

Sorrel natural

This recipe uses whole leaves. They are placed in an enamel pan and filled with water. Liquids must be taken 3 times less than greens. Boil for 3 minutes and pack in hot jars. Sterilization time for half-liter containers 25 min. Liter can withstand 10 minutes longer.

Sorrel is often rolled together with spinach, then in winter it is added not only to the first courses, but also used in the filling for pies. In this case, the ratio of ingredients is as follows: sorrel and water - 25% each, spinach - 50%.

Preservation of sorrel without salt proven recipe: video

AT this case whole sheets are only blanched in water, and then discarded in a colander to drain excess moisture. Packed tightly in dry jars, sorrel is poured with water in which it was blanched. Here, the sterilization time is longer: 0.5 l - 1 hour, 1 l - 1.5 hours.

Sweet sorrel is used to make pies. To prevent the leaves from oxidizing, it is recommended to tear them into large pieces with your hands. Placed in a bowl, sprinkled with sugar and rubbed gently, without pressure, then packaged in jars. This blank is not sterilized, so it will have to be stored either in the refrigerator or in the cellar at a low temperature.

The recipe is identical to the previous one, while the sorrel can be ground in a cup, or you can sprinkle the layers with salt when laying in containers. If there is a cellar, then it is recommended to do salting in the old fashioned way - in wooden barrels, under oppression. For residents of multi-storey buildings, it will be more convenient to pack in portioned jars, sunsets with sterile lids.

Grandma's recipe

Harvested sorrel used to be stored all winter in the cellars and did not deteriorate. In the apartment for safety, it is better to use a refrigerator. Jars are tightly stuffed with crushed leaves until they start up the juice and are completely covered with it. A cabbage leaf is laid on top, on which salt is poured (do not seal).

SORREL for the winter: a very simple recipe: video

With this preparation, green borsch in winter can be cooked in a matter of minutes.

• The recipe includes purified green onion(2 kg), in which the ends of the stems and the root lobe are removed.
• Then mixed with the same amount of finely chopped sorrel.
• Add green leaves of chopped dill (1 kg), you can half with parsley
• 3 tbsp no salt top.

Everything is mixed until the ingredients release juice.

Packed in jars of 0.5 l (one serving), sterilized for 20 minutes.

AT diet food sorrel puree is useful. For its preparation, the leaves do not need to be crushed. They are blanched for 3-4 minutes, and then rubbed through a sieve. Laying in enameled dishes, warm up to 85 degrees and packaged in hot jars.

You can go the other way - fresh leaves twist in a meat grinder, and then put in a saucepan and heat to 90 degrees. In any case, sorrel must be sterilized in a boiling bath for an hour for one-liter jars and 40 minutes for 0.5 liters.

Carefully washed leaves are first laid on a dry towel so that it absorbs excess water. Then the sorrel is cut into pieces (to your liking) and packaged in plastic bags, divided into portions. Store the workpiece permanently in the freezer and take as needed.

Washed sorrel leaves cut into strips are laid out in one layer on a newspaper to dry. After 3 days, you can pack in dry sterile jars (not heated), cover with a nylon lid and store away from sunlight (in the pantry or the far corner of the kitchen cabinet).

Recipes using sorrel blanks

If you have already prepared vitamin greens for the winter, you need to use it to the fullest, diversifying the dining table. You should not stop only at green borscht, canned or frozen sorrel perfectly complements other dishes.

To quickly serve the culinary product to the table, start with the filling. For its preparation, both sorrel from a jar (0.5 l) with sugar or natural or frozen is suitable. Crushed garlic (3 cloves), 2 chopped onions are added to it and the mass is lightly fried in a pan, adding, if necessary, a little water.

Drain in a colander to drain the liquid. While the sorrel is cooling, knead the dough. To do this, you need half a liter of milk, 300 g of butter, 4 eggs - per pound of flour. Homogeneous dough is wrapped in cling film and sent for half an hour in the refrigerator.

To the cooled sorrel add 400 g of sour cream and grated cheese (200 g), as well as half a kilogram of ground walnuts. With this mass, one layer of dough, already laid in a mold, is stuffed and covered with a second one.

Everyone will love this original dish. Prepare a salad according to this recipe:

• 2 medium potatoes boiled and cut into cubes;
• also come with cheese (200 g);
• chop a bunch of green onions, parsley, dill and spinach;
• potato and cheese cubes are placed on a dish in layers in the form of a pyramid, interspersed with canned sorrel (pressed);
• sprinkle with herbs on top, add salt and sprinkle with vegetable oil.

Mixing the ingredients is not worth it, so as not to disturb the intended shape. But it is advisable to wait 20 minutes for the potatoes and feta cheese to soak.

In this recipe, in addition to prepared sorrel (0.5 l), frozen zucchini (300 g) is also used. You will also need 10 potatoes and a small fork of cabbage. Zucchini and tubers are cut into small cubes, the cabbage is finely chopped. Sometimes they use colored instead of white cabbage, then it is pre-boiled in well-salted water and cut into inflorescences.

All ingredients are placed in a cauldron. Sour cream (2 tablespoons) is slightly diluted with water and mixed with 3 tablespoons. flour. This sauce is poured over vegetables and stewed for 40 minutes. At the end put 3 tbsp. butter, sprinkle with chopped herbs (to taste), cover with a lid and remove from heat, letting it brew for half an hour.

Sorrel is so rich in vitamins, organic acids and mineral salts that it should not be ignored. This green is great helper in improving metabolism. When preparing sorrel for the winter, the following recommendations should be taken into account:

• the best time to collect young leaves is the second half of May - June;
• if it is not possible to wash the leaves in running water, then they are poured into a wide basin and left for an hour so that sand, earth and other debris settle to the bottom;
• those who prefer sour, harvesting raw materials, can leave petioles 2 cm long on the leaves;
• you can pour sorrel not only with boiling water, but also with chilled water;
• many housewives do not sterilize the salted product, but after seaming, they keep the jars upside down for several days;
• thawed sorrel will not withstand re-freezing, therefore, without having freezer, it's not worth the risk, it's better to make the blank in a different way;
• when freezing, it is necessary to maintain one specific temperature, then the sorrel can be stored in this state for more than a year;
• if the greens were harvested with the addition of salt, then when introducing sorrel into dishes, they should not be salted.

Despite the fact that sorrel is good in many ways, it is not useful for everyone. If there are problems with the kidneys, then the use of the product will have to be abandoned, since some of its components lead to the formation of stones. It is also contraindicated in patients with ulcerative complications of the gastrointestinal tract and with hyperacidity gastric juice. Nursing mothers should also not get carried away with sorrel, so as not to provoke digestive problems in the baby.

How to prepare sorrel for the winter Two easy ways: video

The above recipes and original dishes will be a great addition to the "piggy bank" of any hostess. Even in a processed form, sorrel does not lose its useful qualities, being the source beneficial vitamins in winter.

As a child, I loved green borsch so much and looked forward to May. At this time, grandmother always pleased us with fragrant sorrel soup. And now there is no need to wait so long. Harvesting sorrel for the winter in jars is an excellent way out in such a situation. And today I will tell you how to prepare sorrel in jars for the winter without sterilization. Prepared the most best recipes, choose any.

A few preparation tips:

1. Harvesting sorrel begins with the collection of leaves. May or June sorrel is best suited - then it is young, fresh and juicy.
2. Soak the leaves in cold water for half an hour. During this time, all the garbage will go away.
3. Then carefully rinse the sorrel and dry it on a paper towel.

Sorrel in jars for the winter without salt

I will share with you first the best recipes for harvesting sorrel for the winter without salt. If you care about your health, a lot of salt is harmful to you, then this method is for you! In the future, you can already salt the finished dish to your liking.

Ingredients for a 0.5 l jar:

• A large bunch of sorrel;
• Cold water (better - spring or bottled).

How we cook:

1. We wash the sorted sorrel, dry it.
2. Thoroughly wash the jars of soda, sterilize them over steam. Cover the lids with boiling water for 5 minutes.
3. Finely chop the leaves, after cutting off their tails.
4. We lay out the leaves in clean jars, lightly tamping. Gradually fill them with cold water so that it covers the greens.

Roll up the lids. Due to the high acid content, sorrel without salt is well preserved, remains fresh and tasty for a long time. We store in the refrigerator or pantry of the apartment.

How to prepare sorrel for the winter for soup

The first recipe is also suitable, without sterilization. But there is another option for seaming soup.

Ingredients:

• 5 large bunches of sorrel;
• Water - about 2 cups.

How we cook:

1. The leaves are washed, dried, cut.
2. Sterilize jars and lids.
3. Pour water into a saucepan, heat to a boil. Lay out the leaves in portions, boil for a couple of minutes until the color changes. Take out with a slotted spoon.

We lay out in jars, ram tightly with a spoon, twist the lids. Ready!

Sorrel marinated with citric acid

I will share another recipe on how to pickle sorrel. Suitable for making soups, mashed potatoes, baking, as an additive to side dishes.

Ingredients:

• 500 g of sorrel leaves;
• 5 g citric acid (1 teaspoon).

How we cook:

1. We sterilize the dishes for conservation.
2. Washed and dried sorrel is passed through a meat grinder.
3. Posting green puree into a large saucepan, heat and simmer, stirring, for 10 minutes. At the end, add citric acid, mix.

We spread the puree in jars, roll up. Turn over and wrap. When the jars have cooled, we transfer them to storage.

Sorrel in own juice

When we're looking the best blanks sorrel for the winter, the method of canning in its own juice attracts attention. I will tell you how to prepare sorrel for the winter in jars without sterilization, using only a minimum of components.

Ingredients:

• Young sorrel.

How we cook:

1. We dry the washed sorrel and cut it in an arbitrary way.
2. Sterilize jars and lids.
3. We spread the chopped leaves in a frying pan without oil. Heat, stirring, until the leaves release juice and darken.
4. Immediately we shift the hot sorrel with the released juice into a jar. Heat up the next batch.

When all the jars are full, close them and let it brew under the covers.

Tip: It is convenient to make such a blank for screw caps.

How to prepare sorrel for pies for the winter

The recipe for sorrel for pies is very simple. The previous options are fine, but I still like the next one. It already contains salt, so the finished filling will not need to be added.

Ingredients:

• 500 g of sorrel;
• 25 g salt (1 tablespoon with top);
• 25-30 ml vegetable oil.

How we cook:

1. We wash the sorted sorrel leaves, let dry.
2. We wash with soda and sterilize jars, lids.
3. Cut the leaves into strips, put in a bowl. Sprinkle with salt, knead with your hands. Sorrel will release juice.

We shift the chopped leaves into jars. Add the juice left in the bowl. Pour a little vegetable oil on top. In this case, canned sorrel for pies will not grow moldy. We close the lids (possibly plastic). We store in a cold place.

Sorrel in jars for the winter with salt

Since we are talking about salt, I offer another simple way to pickle sorrel for the winter, also without sterilization.

Ingredients for a 0.5 l jar:

• 1-2 large bunches of sorrel;
• 1 teaspoon of salt;
• Pure water (boiled and cooled).

How we cook:

1. Dry the washed and sorted leaves on a towel.
2. We sterilize containers for preservation (jars, lids).
3. We cut the leaves into strips, put them in jars. Sprinkle salt on top and fill with water up to the neck.

We roll up the lids - and that's it! We transfer to storage in the cellar.

Tip: You can also pour hot water, but then less useful substances will be preserved.

Watch another video on how to harvest sorrel in jars.

Now you can treat yourself to delicious green borscht or ruddy pies with sour filling at any time of the year. And the best part is that the blanks are unpretentious, perfectly stored at home, rich in vitamins and minerals, and pleasantly diversify the winter diet. Have a great appetite and spring mood!

2017-05-23

Hello my dear readers! There was no spring, but immediately summer came - this is about the weather in our Transcarpathia. I am already making the first preparations for the winter. Guess what it is? No, this is not strawberry jam! Ripe strawberries are still not enough. I roll up the sorrel. Today I will tell you how to close sorrel for the winter in jars.

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, whole thickets of sorrel were rampant. I don’t know if he was wild or just “sown” himself, but there were a great many of them. We, the kids, ate the young leaves raw.

Granny cut sheaves of young sorrel and went to the market with them to earn a pretty penny. For the winter, sorrel was then harvested simply - they salted it and put it in 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 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. Some of them I use to this day.

How to close sorrel for the winter in jars - the best harvesting recipes

Preservation without salt

How to prepare raw materials

How to rinse

How to close in jars for the winter

It is most practical to roll up small mustard jars - such a portion is just enough for a 2-2.5 liter soup pot.

How to roll sorrel for the winter with cold water

Preparation of raw materials and cans

1. Prepare greens as above.
2. Sterilize jars and lids.

How to preserve

1. Boil clean water, let cool to room temperature.
2. Put the chopped leaves in jars, put a pinch of salt in each (two can be in a half-liter jar).
3. Top up with chilled boiled water, roll up the lids. Store in a cool place.

Harvesting for the winter in jars without water with salt - cold salting

1. Prepare the raw materials in the above way.
2. Salt at the rate of 30 grams of salt per 1 kg of raw materials.
3. Grind a little greens with salt, pack tightly into sterile jars, close with scalded plastic lids.

How to close a blank with sorrel, nettle and dill in jars for the winter

1. Prepare sorrel, as in the first recipe.
2. At the nettles, tear off the tender upper young leaves, sort out, rinse in the same way in three bowls (protect your hands with gloves).
3. Rinse young dill thoroughly, finely chop.
4. Boil water in a large saucepan at the rate of 100 ml of water per 100 grams of prepared raw materials.
5. Put the prepared greens in the water, drown with a spoon so that it does not float. Boil after boiling for 3 minutes.
6. Pour into sterilized jars, roll up with sterilized lids, turn upside down, wrap and leave it to cool completely.

Sorrel contains a large amount of acid, which preserves it. Be clean when rolling and delight yourself and loved ones in winter with delicious green borscht with the aroma of the sun and summer!