How to prepare winter sorrel in banks

Summer is the richest season for vitamins. During the winter, the body wastes the entire supply and in the spring a person feels the need for vitamins. If in the spring months the vitamin intake is significantly limited, then with the advent of summer all categories of vitamin are available and in any quantity. One of the most useful and vitamin-rich product that grows in the garden is sorrel. Most often, sorrel is not used raw, because with some diseases, it can become harmful. Every housewife knows that it is better and more useful to use it for borscht, pies and other pickles in boiled or steamed form. In order to get the necessary vitamins for the body in winter, without resorting to chemicals, it has become common to roll sorrel in jars.

Previously, this acidic grass was simply bombarded with salt and sent to the cellar. Today, it has already become clear that this method is not entirely true, firstly, sorrel absorbs a very large amount of salt and loses a significant amount of nutrients, and secondly, the borscht itself is significantly different in taste from the summer borscht, which is so love.

Sorrel roll without salt

Raw material preparation:

First you need to prepare the sorrel itself:

• sort the leaves of sorrel, while removing torn, yellowed, missing;
• cut the stems to leaves;
• rinse and chop the leaves coarsely;

It is very important to remember that the sorrel must be washed thoroughly with plenty of water. It is best to fill it with water in a bucket or a large vessel, after washing, carefully transfer to another container and repeat the procedure several times again. It is best if the sorrel is flushed in four stages.

Banking:

1. Pour water into the pan (100 mg of water / 100g of sorrel), let the water boil and put the prepared sorrel into the pan.
2. Do not let him float up, with a spoon, return the sorrel to the bottom of the pan.
3. After the water boils for the second time, boil for 3 minutes and send to the banks.
4. Gently fill the ready-made sterilized jars with a spoon and immediately roll up.
5. After seaming, the cans are turned upside down and stand there until completely cooled.
6. Keeping such a sorrel is recommended in a cool place.

Cold water sorrel

• Preparation of sorrel and containers:
• Prepare raw materials as already indicated.
• Prepare the cans as described in the previous roll.

Preservation:

1. First you need to boil the water and cool it to room temperature.
2. We have already prepared, chopped sorrel into cans with the addition of two pinches of salt per half-liter jar (respectively, if the volume of the container is larger, then the salt is added in proportion).
3. At the end, pour boiled, cooled water to the top, roll up and store in a cool place.

Sorrel roll with salt

1. We prepare raw materials, and banks in the same way as already indicated.
2. Salt chopped sorrel in a proportion of 30 grams of salt per 1 kg of sorrel.
3. Grind the raw materials with salt and rammed tightly into cans.
4. Banks are closed with nylon lids, previously scalded with boiling water.

Sorrel roll with dill

1. According to the standard method, we prepare the sorrel for conservation.
2. We prepare young dill in the same way (thoroughly washing and cutting the stems).
3. We boil water at the rate of 100 ml of water per 100 grams of raw materials (sorrel and dill).
4. Do not let the greens float up, use a spoon to return it to the bottom of the pan.
5. After the water boils for the second time, boil for 3 minutes and send to the banks.
6. Fill the cans with the finished product, roll up, turn upside down and, wrapped in a towel, leave until completely cooled.

Sorrel roll with salt and without sterilization

Another very good and easy way to preserve sorrel is with salt and without sterilization. For this recipe we will need a large amount of salt. It is important to remember that when cooking with such greens, salt does not need to be added.

1. Take the already prepared sorrel 1 kilogram.
2. Salt - 100 grams (if there is more sorrel, then the amount of salt, respectively, more, is considered in proportion).
3. After preparation, dry the sorrel and put it in a pan.
4. Pour salt on top and mix greens with your hands. It is very important to do this procedure carefully so that porridge does not turn out.
5. We fill the cans, tamping with either a spoon or a rolling pin.
6. The liquid formed at the bottom of the can is drained and pour a little more salt on top, so as to cover the top.
7. We close the lid and send it to the refrigerator, or the cellar to the coldest places.

Green borsch billet

We will need:

• sorrel;
• green onions;
• parsley;
• dill;
• black pepper peas;
• Bay leaf;
• garlic;
• citric acid, or squeezed lemon juice.

Preservation:

1. When preparing sorrel in this case, the stems are not thrown away, but are debugged in a separate container. They will be useful to us in the future.
2. We cut all the greens to taste (small or large - it's up to you) and ram half the can tightly.
3. In the middle we lay the cloves of garlic in a peeled form.
4. We ram the remaining half of the can.
5. From sorrel stalks sour broth is prepared for preservation.
6. Ready broth fill all the filled cans with herbs and add to each half a teaspoon of citric acid or lemon juice.
7. We sterilize the already packed cans for 30-40 minutes under a covered lid.
8. After roll up and hold upside down until completely cooled.

We learned many ways to harvest for the winter. Sorrel can also be frozen in portions with greens and without salt.

Video: how to prepare sorrel for the winter