Do you want to cook green borscht in winter? I propose to work hard now, to close the sorrel for the winter. Preservation is a way to keep a product fresh for a long time. Canned, it can be used for and even pies. There are many ways to save sorrel, each has its pros and cons.

This article will look at different ways to preserve sorrel. From their list it is quite possible to choose the right one. First, there will be a brief description of the main ways of preserving this product.

Harvesting sorrel for the winter: several ways, culinary secrets

• dry;
• to freeze;
• save in a bank.

Features of each type of processing will be discussed below.

dry up

When dried, the product will retain most of the nutrients, but it should be noted that borscht with dried sorrel has a rather specific taste.

• The leaves are dried as follows: prepared leaves are spread on a clean surface. The preparation process includes washing, drying and sorting. Leaves dry quickly - for 2 days. Dry leaves are simply folded into glass jars.

To freeze

When frozen, sorrel retains all of its beneficial properties. But you can defrost it only before cooking, re-freezing is unacceptable! If, having thawed, nothing could be cooked from sorrel, it can and should be thrown away.

Bank canning

The option is suitable for creative people. There are a lot of ways to do this, choose any!

Sorrel for the winter: conservation, recipes

Below will be presented 8 ways to preserve sorrel in jars for the winter. The product prepared in this way can be used for cooking.

Canning sorrel without salt, cold water

• Water must be boiled, pour sorrel, and no additives are used. Sorrel is prepared in the usual way, if desired, the leaves can be cut. The greens are tightly packed into a sterilized jar, filled to the top with water and closed with a nylon lid. Store in refrigerator or cellar.

The second option for canning without salt

The recipe differs from the previous one only in the temperature of the water. Bay sorrel leaves with boiling water, they can be stored at room temperature.

The product is prepared as usual, but poured with boiling water. Banks are better to roll up. If the greens were finely chopped, before rolling, you should wait until air bubbles come out, add water and then roll up.

Canning sorrel with salt

Jars prepare and cut the sorrel leaves. Put the greens in jars, tamp tightly. When slicing the product, it is better not to throw away the stems - in small slices, they can also be preserved.

Add 10 g of table salt (exactly 1 teaspoon) to a 0.5 liter jar and pour water - boiling water or boiled chilled. The quality of conservation will not deteriorate. Banks roll up.

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Canning sorrel without sterilization

All of the above recipes did not require sterilization of the product. We offer another option without sterilization - with dill. In a jar of such preservation there are even more vitamins and benefits.

The ratio of sorrel and dill should not exceed 1:4. Prepare dill in the same way as sorrel leaves. Banks need to be sterilized, put a portion of sorrel, tamp, put dill on top. Pour cold water (boiled) and close. This preserve must be kept refrigerated.

Canning sorrel with herbs

You can close sorrel leaves for the winter with even more greenery. The more diverse the list of products, the more useful the composition of the jar will be in the end. This recipe requires sterilization.

List of products for 1 jar of 1 liter:

• sorrel leaves and stems - 750 g;
• water - 300 g;
• green onions - 150 g;
• table salt - 10 g;
• dill greens - 10 g;
• parsley greens - 10 g.

The sequence of the conservation process:

1. Rinse greens, sort, chop.
2. Boil water.
3. Put the prepared foods in a saucepan (not aluminum - only enameled), add 1 teaspoon of salt.
4. Boil for 10 minutes.
5. At the end of the specified period, put the hot product in a jar. It does not need to be sterilized in advance - just wash with kitchen detergent and rinse under running water.
6. Cover the jar with a lid and sterilize for 20 minutes.
7. Upon completion of the sterilization process, remove the jar from the water and roll it up. Since she needs to ensure that she cools as slowly as possible, it is better to return her back to the water in which the sterilization took place.

Preservation of sorrel with vinegar

The advantage of this option is the preservation of the color and taste of sorrel shoots. This happens due to the lack of heat treatment.

List of products for the recipe using vinegar:

• sorrel - the desired amount;
• cold boiled water - 1 l;
• vinegar 9% - 100 g (6.5 tablespoons);
• salt - 30 g.

Step by step recipe:

1. Rinse sorrel leaves and stems and cut arbitrarily.
2. Sterilize the jars, then tamp the greens in them.
3. Put the norm of vinegar and salt into boiled water, stir until all the crystals are completely dissolved.
4. Pour the product to the top with water, roll up.

Closed for the winter in this way, sorrel is perfectly stored, retains all taste properties.

Canning sorrel without water

Sorrel leaves can be preserved without water with additional greens. Banks are used in a reduced volume - 300 g, but it is also possible with a capacity of 500 g.

It is not necessary to observe the proportions of products, their quantity will depend on the presence of a certain type of greenery and personal preferences. In addition to sorrel, you can use green onions, parsley or dill.

• All products must be properly prepared, then chopped with a knife. In a container convenient for mixing, salt all the greens. The amount of salt is calculated as follows: for every 150 g of oxal shoots, 30 g (tablespoon) of salt is used. After stirring the herbs and salt, leave them for half an hour to get juice. Pre-sterilize the jars, transfer the workpiece into them, tamp and roll up.

Harvesting sorrel for the winter with salt without water

Another recipe without water is described below. It is different from the previous one.

1. Rinse and sort greens. Slicing, put it in a bowl, sprinkle with salt and mix with your hands. Preservation of the product will occur due to the content of natural acid in sorrel.
2. Put the prepared product in jars, close with lids. It is preferable to store in a cold place - a cellar or a refrigerator.

How to freeze sorrel for the winter

There are also several options for freezing. The most common will be described here.

How to freeze sorrel shoots:

1. Fresh sorrel is moving. This process involves the removal of other grass, sluggish or damaged leaves, and anything that happened to be in the sorrel bunch, but is not sorrel.
2. The sorted product is washed. Since sorrel shoots often come into contact with the ground, washing, first it is better to lower the sorrel into a bowl of water (it should completely cover the product), and after settling to the bottom of the earth, wash the stems one at a time under running water. This may be a more time-consuming process than it seemed at first, but if you don’t do this, then earth and sand will end up in the finished borscht.
3. Chop the leaves. It is enough to cut across the sheet into strips 3-4 cm thick.
4. Boil water in a saucepan. Lower the crushed product into it.
5. After 1 minute, remove the product from boiling water and put in a colander to drain excess liquid.
6. In this form, leave the greens until completely cooled and dried to the maximum.
7. When laying out the cooled oxal leaves in portioned packages, you need to calculate the amount of product in the package at a time.
8. Release the air from the bag before freezing. Put in the freezer and leave there until the need for sorrel arises.

How to close sorrel for the winter in banks

Recipes for seaming sorrel in jars have been described above. The banks themselves (if the product is not sterilized) must be prepared in advance. Since all recipes do not take much time, the jars should already be ready by the time the sorrel shoots are processed.

It is better to keep conservation in the cellar. If not, a refrigerator will do. Subject to all the rules of canning, banks should not "explode".

This article has described many ways to prepare sorrel for the winter. Conservation depends only on the needs and preferences, you can choose the fastest or most delicious recipe for the workpiece.

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 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 preservation.
2. Washed and dried sorrel is passed through a meat grinder.
3. We spread the green puree in a large saucepan, heat and simmer, stirring, for about 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 are looking for the best sorrel preparations for the winter, the method of canning in our 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 of 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, they pleasantly diversify the winter diet. Have a great appetite and spring mood!

How to prepare sorrel in jars for the winter, a question that worries all housewives at the beginning of summer. By preparing it in this way, you save sorrel with minimal loss of vitamins and in winter you can add it to soup, cabbage soup or any.

Sorrel for the winter in jars without salt

Ingredients:

• fresh sorrel leaves - 455 g;
• water.

Cooking

In a pre-prepared sterilized jar, lay out the sorrel leaves tightly, after washing them and sorting them out. Tamp tightly and fill to the top with boiled cold water. We close the nylon lid and remove the sorrel without sterilization in a jar for storage for the winter in a cool place.

Sorrel for the winter in jars with salt

Ingredients:

• fresh sorrel - 675 g;
• filtered water;
• iodized salt - to taste.

Cooking

So, the leaves are washed well from dirt and soaked in plenty of water for about 1 hour. Then rinse again, put on a kitchen towel and dry. Now cut them with a knife and put them in a deep bowl. We sterilize the jars, and scald the metal lids with boiling water. Now we lay out some greens in the prepared container, sprinkle lightly with salt, pour boiled cold water and tamp with a crush. Next, put greens again, salt and pour in water. When all the jars are tightly filled, we roll them up with lids and store them in the basement. We use this preparation in winter to prepare delicious ones.

Sorrel recipe for the winter in jars with herbs

Ingredients:

• fresh sorrel - 355 g;
• green onions - 145 g;
• parsley and dill - 130 g each;
• water;
• salt - to taste.

Cooking

We wash the greens, dry them, cut them finely with a knife and put them in a wide bowl. Now sprinkle it with salt, knead it slightly and leave it to stand out the juice.

In the meantime, we sterilize the jars, and simply scald the lids with boiling water. Pour filtered water into a large saucepan, bring to a boil, carefully lay out all the greens and simmer it for several minutes. Then we put it tightly in jars and roll up the lids.

Recipe for sorrel puree for the winter in jars

Ingredients:

• sorrel leaves - 965 g;
• fat or vegetable oil;
• fine salt - 30 g.

Cooking

We wash the sorrel leaves, dry them and twist them through a meat grinder. Then add the required amount of salt, mix and lay out the resulting mass in clean glass jars. Pour the melted fat on top and close the lids.

Sorrel recipe for the winter in jars with spinach

Ingredients:

• fresh spinach - 485 g;
• sorrel - 245 g;
• water - 255 ml.

Cooking

We sort out the sorrel and spinach, rinse well and recline in a colander. Next, we shift the raw materials into a deep saucepan, fill it with water and send the dishes to the fire. Blanch for about 3 minutes, and in the meantime, heat clean jars in a water bath. We lay out the greens in hot jars, cover with lids and set in a saucepan, at the bottom of which lies a wooden grate. Fill with hot water and sterilize the workpiece for half an hour, and then roll it up.

How to roll sorrel in jars for the winter in a hot way?

Ingredients:

• sorrel - 555 g;
• fresh dill - 145 g;
• salt - to taste;
• soda.

Cooking

Wash the sorrel leaves, dry and cut into pieces. Dill rinse, shake and finely chop with a knife. Mix the greens in a wide bowl and pour boiling water over. We wait 5 minutes, and then we tamp the greens into clean glass jars and add hot water to the very top. We roll up the lids and after cooling, store the preservation in the refrigerator.

How to close sorrel in jars for the winter with sugar?

Recommend to friends:

Canning sorrel for the winter - one of the very first preparations. In May-June, while there is still no heat, the sorrel is juicy, green and beautiful. So I try to closesorrel for the winterjust these days.

Canned sorrel. Recipe. Blanks - Sorrel for the winter

I have some very simple and proven recipes for how to closecanned sorrel for the winter . The most time-consuming in the canning process is the processing of sorrel.Once I came across a recipe on the Internet, in which sorrel was offered to be sterilized. Honestly, I have never sterilized sorrel. After all, there is enough acid in sorrel, which perfectly preserves it without any additional heat treatment.In fresh herbs, a lot of viruses and bacteria are stored, which, if the products are not properly processed, can get into food along with the soil contained on the greens. That is why it is important to wash the greens very carefully before you eat them.Let's start canning sorrel : First of all, fill the sorrel with cold water and leave for half an hour. This is necessary so that all the dirt is washed off the leaves and stems.

We sterilize the jars in advance and leave them on a clean towel with the neck down.Pour the canning lids with boiling water for 5 minutes.

We carefully sort out the sorrel to remove all weeds.

Then randomly cut the sorrel as you like. I cut the leaves and grab half the length of the stalks, as it seems to me that they contain the most acid.

My friend generally does even simpler: she closes the sorrel entirely.Chopped sorrel is placed in jars, rammed as desired.It remains to fill the greens with water and roll up the lids on the jars. That's the whole principle of canning sorrel.

And now some recipes:

Harvesting sorrel for the winter - how to preserve sorrel. Recipes with photos:

1. Sorrel canning hot water: put chopped sorrel in a jar, pour boiling water over it. So that the jar does not crack, we put an ordinary tablespoon in it. We wait a while, let the air bubbles come out. Next, add water to the neck of the jar and roll up with an iron lid.

Note: You can add 0.5-1 teaspoon of salt to each jar. With this preservation, sorrel changes color immediately.

2. Sorrel canning salt: This recipe is one of the easiest. Put the chopped sorrel in layers in jars and sprinkle with salt. Pour cold water. Or we mix warm water with salt, let it cool, and then pour the sorrel in jars. We roll up the lids on the jars.I do not really like this method of canning, because the sorrel is salty.3. Sorrel canning chilled boiled water: my favorite recipe.Boil water, cool it to a warm state. We lay out the chopped sorrel in prepared jars. Pour salt - a couple of teaspoons is better, such an amount per jar will not be felt at all. Fill with water and roll up the jar with lids.

Recipes for sorrel blanks for the winter.

Sorrel is a vitamin herb that pleases us with its sour taste in spring. It is in May and June that there is a lot of this greenery, so you should take care of winter harvesting. So, you can delight your household with delicious green borscht and pies in winter.

Many housewives will be surprised how you can preserve sorrel without salt. In fact, this is possible and such banks will stand until spring. The fact is that this herb contains a lot of acid, which is a preservative, preventing bacteria from multiplying.

Ingredients:

• Sorrel
• Boiled water

Recipe:

• Rinse thoroughly and sort out the leaves. You can cut them or leave them whole.
• Pack the raw materials very tightly into the jar
• Fill the product with cold water and roll up the lid
• Banks must first be washed with soda and sterilized
• Store the workpiece in the cellar or refrigerator

Sorrel for the winter - preservation without salt: recipe

This is one of the easiest and most affordable ways to harvest. The fact is that when frozen, a huge amount of vitamins and minerals is preserved in the product.

Ingredients and utensils:

• Sorrel
• Plastic bags
• Paper towels

Recipe:

• Sort the leaves and discard the yellowed and diseased ones. Wash raw materials thoroughly
• Place the sorrel on a paper towel and pat dry
• Cut the stems and chop the leaves
• Pack the product into bags, releasing air from them
• Place in the freezer
• Such greens can be used to make borscht, pies, smoothies.

This is a universal way to store sorrel. It saves space in the freezer.

Ingredients and materials:

• 1 kg sorrel
• 50 g salt
• Paper towels

Recipe:

• Sort the leaves and wash them in several waters. It is necessary that the green leaves are free of dirt and debris.
• Spread the product on towels and let dry. Cut into small pieces and add all the salt.
• With your hands, remember the greens a little and mix thoroughly, leave for 10 minutes. Juice needs to come out.
• Place the product in sterilized jars and fill with juice. Roll up with lids and store refrigerated.

Ingredients:

• 1 kg sorrel
• 50 g salt
• 125 g vinegar
• Liter of water

Recipe:

• Thoroughly wash and sort the leaves, tear off the stems. Lay the leaves on towels and let dry.
• Tamp the leaves tightly into the prepared container. It must be sterilized and washed with soda.
• Pour water into a saucepan, add salt and vinegar. Boil a little and let cool.
• Pour the marinade over the sorrel and roll up the jars. Store in a cold place.

This is the easiest way to prepare, since there is no need to wash and sterilize the jars.

Ingredients and utensils:

• Sorrel
• Banks

Recipe:

• Sort the sorrel, tear off the stems. Greens do not need to be washed.
• Cut the greens into small pieces and sprinkle on a baking sheet
• Put the baking sheet in the sun and stir the leaves from time to time
• When the herbs are completely dry, arrange them in jars.

Ingredients:

• 1 kg green sorrel leaves
• 50 g salt
• 50 ml vegetable oil

Recipe:

• Sort the leaves and cut off the stems. Wash the raw material and let it dry
• Cut into small strips and sprinkle with salt. Remember with your hands
• Arrange the product in sterilized containers and pour over the juice
• Pour a layer of oil on top. It prevents mold growth
• Banks can be rolled up or closed with a plastic lid. Keep workpiece cold

This recipe is good because the product keeps well at room temperature.

Ingredients:

• 1 kg sorrel
• 50 g salt

Recipe:

• Wash and dry the leaves. Lay out on a towel
• Remove stems and cut into strips
• Sprinkle with salt. When the greens start juice, tamp into a jar
• Put the jars in a pot of water and simmer for 10 minutes after boiling
• roll up containers

An unusual recipe with sugar for making pies.

Ingredients:

• 1 kg sorrel
• 200 g granulated sugar

Recipe:

• Wash and sort out the leaves. Lay them out on a paper towel to dry.
• Tear the leaves with your hands and place in a bowl. Sprinkle with sugar and stir
• Tamp into banks and roll up. Keep workpiece cold

To do this, along with sorrel, you can use parsley, dill and onion. This fragrant seasoning will make the soup truly spring and tasty.

Ingredients:

• 1 kg sorrel
• bunch of parsley
• bunch of dill
• 200 g green onions
• 20 g salt

Recipe:

• Sort through the greens and remove damaged leaves
• Rinse it and dry it. Cut into small pieces
• Pour water into a saucepan and add salt. Immerse the greens and turn off the heat
• Keep raw materials in boiling water for 10 minutes. Arrange in jars and pour over the marinade in which the greens were blanched
• Sterilize 30 minutes and roll up the jars

Sorrel is a vitamin and healthy product that will improve immunity in winter. In addition, it is a delicious seasoning for first courses and pies.

VIDEO: Sorrel for the winter