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Canned Sorrel (Winter Appetizers)
Instructions
Be sure to wash the leaves several times, changing the water between rinses.
Transfer the leaves to a sieve to drain the water. There is no need to wait for the leaves to dry completely. 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 preparation.
Prepare the jars in advance. Be sure to wash the jars with baking soda and sterilize them. Also sterilize or boil the lids carefully. 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 considerably during cooking. Cover the pot tightly with a lid. Do not increase the heating; our sorrel will gradually heat up and change colour. 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 total. 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 if available.
Turn the jars of sorrel upside down on a clean towel, 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 fresh 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 personal 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.We recommend making canned sorrel for the winter using this culinary recipe. This canning option is genuinely very simple and proven over the years.
Tips
- 1
Wash the sorrel leaves several times in fresh changes of water, since fresh sorrel often contains hidden sand and small insects between the leaves. The brief patience for proper multi-stage washing genuinely matters for the most beautifully clean finished sorrel every single time. Use a colander to drain between each washing for the best results.
- 2
Skip the salt during the canning step and add it later when actually using the sorrel, since salt-free canning produces noticeably more flexible finished sorrel suitable for both savoury and even sweet pie fillings. To pair this beautifully preserved sorrel with another properly classic homemade winter preparation for the pantry shelf, try our beautifully tangy pickled cucumbers with marigolds as a contrasting savoury preserved-vegetable alternative.
- 3
Sterilize the jars and lids thoroughly before filling, since proper sterilization is genuinely critical for safe long-term winter storage without any risk of spoilage or fermentation. The brief extra step of proper sterilization genuinely matters for safe winter storage. Use the boiling water method, the oven method or a steam sterilizer based on your kitchen equipment.
- 4
Use the canned sorrel as the main flavouring in green borscht, sorrel soup, sorrel cream sauce, sorrel pie filling, or even mixed into pesto for a properly tangy alternative to basil. For another properly classic homemade winter preservation recipe to add variety to your pantry shelves, try our beautifully bright strawberry and pitted cherry jam as a contrasting sweet-fruit alternative.
FAQ
What can I make with canned sorrel? +
Canned sorrel is the traditional base for green borscht (a classic Ukrainian and Russian spring soup), sorrel soup with eggs, sorrel cream sauce for fish or chicken, sorrel pie filling, baked salmon with sorrel beurre blanc, and even sorrel mashed potatoes. The bright tangy lemony flavour of sorrel pairs absolutely brilliantly with eggs, fish, chicken, and creamy dairy-based sauces. Use one jar per pot of soup for the most properly traditional finished result at the family table.
Can I freeze sorrel instead of canning? +
Absolutely. Freezing fresh sorrel is genuinely an even simpler alternative preservation method. Wash the fresh leaves, chop them coarsely, then freeze in airtight bags or ice cube trays portioned for individual recipes. Frozen sorrel keeps beautifully for up to a year and adds the same fresh tangy flavour to winter soups and sauces. The freezing method skips the canning steps entirely and is suitable for cooks without proper canning equipment or experience for the most accessible finished result.
How long does canned sorrel keep? +
Properly sealed and stored in a cool dark location like a cellar or pantry, the canned sorrel will keep beautifully for up to a full year for the best finished flavour. After opening the jar, store the contents in the refrigerator and use within one week for the best quality. The sorrel may slightly darken in colour during long-term storage, which is genuinely normal and does not affect the safety or finished flavour of the preserved product in any meaningful way.
Can I add other herbs to the jar? +
Absolutely. Try adding fresh dill, parsley, chives, young spinach leaves, beet greens, or even nettle leaves alongside the sorrel for properly different finished flavour profiles. Each herb addition brings its own character to the pot. The mixed-herb version produces a noticeably more complex finished flavour suitable for varied soup applications. Maintain about 10-15% additional herbs to the main sorrel base for the best balanced finished result without overwhelming the iconic sorrel flavour at the family table.
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