How to preserve sorrel leaves

16.08.2024 Winter blanks

Properly preserved sorrel leaves remain a storehouse of vitamins necessary for the body in winter - PP, C, K, E. Decoction and dishes from the juicy, pleasantly sour spice of the buckwheat family, has an anti-zingotic, choleretic effect. It removes toxins and substances produced in the intestines by harmful microbes. Helps to eradicate (in complex treatment) acne. It is quick to preserve and conveniently stored in small, pre-sterilized glass (0.25 L, 0.5 L) jars.

Content

1 Quick recipe - no salt
2 Vinegar spin
3 Sorrel in hot pickle
4 Microwave spin
5 Jam

Quick recipe - no salt

Preparation for health, vitamin, refreshing drinks, pies and buns. The natural taste of greens without salt and vinegar. For conservation, you only need a teapot / pan, a wooden pusher / spatula and fresh (without stems) leaves.

Ingredients:

sorrel;
boiling water.

How to cook:

Sort and rinse the greens, discarding the leaves in a colander. Separate the leaves. Lay in a pile (like sheets of paper). Cut lengthwise, then chop with noodles. Chock to fill the jar, layer by layer, crushing a crush.

Vinegar spin

Preparation for sour cabbage soup or hearty borsch. No heat treatment. Keeps natural color and acidity. It is stored both in the cold and in a room apartment - on the shelves of apartment pantries, in a table. It takes about ten minutes to cook.

Ingredients (for 3 0.5 L cans):

sorrel;
salt - 1 tbsp;
vinegar (table - 9%) - 100 g;
cold boiled water - 1 l.

Sorrel in hot pickle

Option for soups, fried flat cakes, puff pastries, omelettes. Cooked greens practically does not require cooking. Open the can, drain the brine or remove the workpiece from it and add at the end of cooking.

Ingredients:

greens without stems;
salt - 5 tsp;
boiling water - 1 l.

How to cook:

Leaves cut into strips (thin vertical stripes). Fill tightly in a glass container. Dilute the salt in boiling water. A minute after boiling again, pour the future seasoning - along the corollas. Immediately roll up the sterilized lid.

Wrap upside down cans to wrap a dense "fur coat" from a woolen blanket, a baby blanket, a double folded stole. Soak until completely cooled (at least 10 hours). Cooled banks should be sent to the basement / cold pantry / underground.

Microwave spin

The salt-free canning method is in the microwave. A useful preparation not only for first and second courses, but also for jelly and prophylactic compote, in which a couple of leaves of fresh or dried mint are added (if desired).

Ingredients (for two 0.5 L cans):

sorrel with stems - 1 kg;
water - 1 faceted st.

How to cook:

To crush greens dried up after washing - arbitrarily. Put in a deep microwave dish. Pour in water. Put in the oven. Turn on maximum power. Stand for 4 minutes. Remove - mix.

On a note!

It is better to mix and ram the greens not with a metal, but with a wooden or silicone spatula, a plastic spoon, preventing the oxidation reaction.

Repeat heat treatment and stirring. For the third time, start the stove for 1 min. Transfer to a dry prepared jar. Seal up. Roll up. Store in a convenient place.

Jam

Unconventional and unusual workpiece. Sweet-sour dessert is an excellent independent dish for tea, pancakes. It can be used in sweet cakes, dumplings, and even for cakes - as an original layer.

Ingredients:

volumetric bunch of sorrel;
sugar - 5 tablespoons (without top);
water - 2 tbsp.

How to cook:

Clean the leaves with stripes centimeter wide. Pour into a stewpan / pan with a thick bottom. Mix with water and sugar. Boil, stirring occasionally, 20-30 minutes. Put the hot (still boiling) mass in a jar. Roll up the jam. Store in the cellar or in the refrigerator.