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Canned sorrel
Canned sorrel is an excellent option for preserving sorrel for the winter. Preparing the seasoning for future soup or borscht is simple, and in winter, it is very convenient to use a portion jar of sorrel for the first course. It takes very little time to prepare canned sorrel for winter, even a beginner housewife can manage it.
For winter preparations, the sorrel should be succulent, not wilted, and without damage. It is very good to harvest sorrel at the beginning of summer or in the first half of autumn. During this period, the plants are juicy without dry damage, as there is no exhausting heat, and there is enough moisture for the plants.
Preparation time: 60 minutes.
Ingredients
Show ingredients
Ingredients for canned sorrel:
- fresh sorrel – 2 kg;
- water – 1 cup;
- dill and parsley – optional;
- salt – 1 ½ tsp (optional).
Preparation
- Be sure to wash the leaves several times, changing the water.
- Transfer the leaves to a sieve to drain the water. There is no need to wait for the leaves to dry. Stack the leaves in even bunches and cut them as you would chop sorrel for borscht. Cut off the tails and do not include them in the canning.
- Prepare the jars in advance. Be sure to wash the jars with baking soda and sterilize them. Also sterilize or boil the lids. Leave the prepared jars on the table.
- Pour one cup of clean water into a large pot and place it on the stove. Set the heating to medium power.
Transfer all the sorrel into the pot. Even if there seems to be a lot of sorrel at first glance, it will settle during cooking. Cover the pot tightly with a lid. Do not increase the heating; our sorrel will gradually heat up and change color. During cooking, gently stir the sorrel with a ladle or spatula. This should be done several times throughout the entire cooking process. As it heats, the sorrel settles and releases its juice; the liquid in the pot noticeably increases.
- At a low flame, the liquid in the pot reached boiling temperature. Let the sorrel simmer for a couple of minutes. Without removing the pot from the heat, transfer the cooked sorrel into the prepared jars. The jar should be tightly filled with sorrel up to the "shoulders," and then fill with boiling liquid from the pot to the top of the jar.
- Seal the jars with lids using a jar sealer, or close them with screw caps.
- Turn the jars of sorrel upside down, cover them with a thick towel, and leave them covered until completely cooled.
- From two kilograms of sorrel, we got enough seasoning for four borschts. During cooking, you can also add dill and parsley to the pot along with the sorrel; this variation of seasoning can also be prepared. Salt can be added now or directly into the borscht – it’s up to your preference. In this recipe, we did not add salt during canning. Even without salt, this preparation will keep excellently not only in the cellar but also in the apartment pantry.
I recommend making canned sorrel for the winter using this culinary recipe. This canning option is very simple and proven over the years.
