Ingredients for making sorrel for the winter
- Sorrel as needed
- Purified water as needed
- Salt (without iodine) as needed
- Refined vegetable oil as needed
- Main ingredients
- Serving 1 serving
- World Cuisine
Half-liter or liter glass jar, an ordinary metal cover with an elastic band or screw, a kitchen knife, a cutting board, a colander, a deep pan - 2 pieces, a baking sheet, an oven, baking or parchment paper, a plastic bag, a cloth towel, a grid, a refrigerator, a freezer, paper bag, teaspoon, deep bowl, slotted spoon, soup ladle, wide-necked watering can, tongs for preservation, key for preservation, woolen blanket.
Cooking sorrel for the winter:
Step 1: prepare the inventory.
We take the right amount of liter, and preferably half-liter cans and the same number of metal screw or ordinary caps with rubber bands and carefully inspect them for any damage, such as cracks, nicks, rust. Now we decide the type of their further processing. Some just wash them well with a soft sponge and soda. Others are sterilized in any convenient way, in the microwave, oven or on the stove, this option is more reliable. When the inventory is ready, put it on the countertop and allow it to dry.
Step 2: prepare the sorrel.
We don’t lose a minute, put the sorrel in the sink and wash it very thoroughly from sand under cold water. Then we recline in a large colander and leave in the sink for 10-15 minutes or until all the moisture has drained.
After that, we move the leaves on a cutting board, cut off their thickened stems, chop the greens across the straws from 5 millimeters to 1 centimeter thick and select the method of harvesting.
Step 3: we prepare sorrel for the winter - freezing.
The first option is very simple, you won’t need glass inventory for it. We spread the crushed sorrel on a baking sheet, previously covered with baking or parchment paper (a newspaper is also suitable), and leave to dry completely. Then we distribute the greens in small portions over plastic bags, carefully cork them and send them to the freezer, where it can be stored from 6 months to 1 year. The advantage of this method is that from such a sorrel it is possible to cook both the first and second courses, and minus - such greens lose most of their acid.
Step 4: we prepare sorrel for the winter - salting.
The second option is also easy, we throw off about a kilogram of dried chopped sorrel into any deep enameled dishes, such as a pan or bowl, and sprinkle with a generous portion of salt, this is about 90 grams, a little more, up to 100. Then we mix everything with clean hands to a uniform consistency and leave it alone for 10-20 minutes so that the greens let the juice go. After this, we densely compact the sorrel in prepared half-liter glass jars so that it is covered with its own juice, add vegetable refined oil to each teaspoon and tightly cork with lids, trying not to leave cracks. Such a workpiece is stored only in the refrigerator or cellar. from 6 to 8-9 months. Its plus is the preparation of any dishes, minus is the desired washing before use, otherwise you risk oversalt your favorite foods.
Step 5: we prepare sorrel for the winter - drying.
Now the third option, it can be done in different ways. We put the prepared sorrel on a tray covered with a cloth towel and dry it in the street under the sun for about a week, not forgetting to cover it with a net from flies. You can put a sheet of baking paper on a baking sheet and distribute greens on it. Then send it to the oven, heated to 35 degrees Celsius, and dry to the desired consistency, without closing the door, it takes from 2 to 3 hours. Such sorrel is stored in glass jars covered with gauze or in paper bags in a dry place at room temperature from 9 months to 1 year. Plus such a workpiece - suitable for preparing any dishes, minus - loses color, is half acid and crumbles.
Step 6: harvesting sorrel for the winter - blanching and conservation.
The fourth option is more time-consuming. First, bring the purified water to a boil in a deep pan. Then lower the chopped sorrel into it and blanch it for 3-4 minutes. After that, with the help of a slotted spoon, we spread the greens that changed color into sterilized jars, ramming it very tightly, fill it with boiling water in which it was boiled, and immediately clog the covers well. We put it on the floor upside down and cool it under a woolen blanket for 2-3 days. Then we send the workpiece to the basement, cellar or pantry, where it can be stored about 1.5 years. Plus blanks - suitable for all dishes, minus - very often acquires a porridge-like consistency.
Step 7: harvesting sorrel for the winter - sterilization and preservation.
The fifth option is slightly different from the fourth. We distribute the fresh chopped sorrel over the prepared cans, tamping it quite hard with the help of a ladle, and also with a wide-necked watering can, fill it with previously heated boiling water and cover it with lids. We put the workpiece in a pot with water starting to heat up and sterilize at a temperature of 100 degrees Celsius: half-liter - 60 minutes, liter - 90 minutes. After processing, using special tongs, we move the cans to the countertop, hermetically seal with a kitchen towel or a preservation key, turn it down with the neck and cool under the covers for several days. Plus blanks - storage from 1 to 2 years, minus - after prolonged heat treatment it loses most of the acid, the greens become very soft and quite often boil during the preparation of the first or second hot dishes.
Step 8: harvesting sorrel for the winter - pouring and preserving.
For this sixth option, well or spring water is used, not at all against such experiments, but if you live in a city where the water supply systems are slightly outdated, it is better to play it safe. Pour purified or tap water into a small saucepan, put on medium heat and after boiling give a little bit to drill, for about 2-3 minutes. Then we move to the countertop and leave it alone until use, let heavy metals settle. Then we distribute the sorrel into jars, press it in, add 1/2 teaspoon of salt to each without iodine, pour boiling water (you can just boiled chilled water) and tightly close the lid. Turn the blanks upside down and leave to cool under the covers. You can store such canned food in a cellar, basement, pantry or refrigerator from 5-9 months to 1 year.
Step 9: serve the sorrel for the winter.
Sorrel for the winter is an excellent base, which is used to prepare many delicious dishes, for example, soups, pickles, borsch, salads, and any pastries. The shelf life depends on the processing method, but any of the selected options is good in its own way. Cook with love and enjoy!
Enjoy your meal!
- the "Salting" method. Why add vegetable oil? To prevent mold from forming on the surface of the sorrel during the long shelf life;
- it is not necessary to thaw frozen sorrel before use, it is better to immediately put in the almost ready first or second dish and bring the food to the desired state;
- in the “Filling and Preservation” method, ordinary chilled water allows you to preserve the color of the leaves, but sometimes such a workpiece spoils, that is, explodes, so it is still better to use boiling water.