How to store sorrel: useful tips

Sorrel. At the mere mention of each person there is a pleasant sour taste in the mouth. In the spring and summer he is a frequent guest on the Russian table. And how to store sorrel? After all, in winter, too, sometimes you want green soup. Just so you can not leave the juicy leaves in the fridge, they will quickly deteriorate.

Popular wisdom has long invented ways to store sorrel. Of course, with their secrets.

Sorrel storage methods

In order to have vitamins on the menu all year round, there are several options for storing sorrel:

• drying
• pickling
• preservation
• frost

These methods have been tested by several generations, they are completely reliable and retain most of the vitamins.

Preliminary preparation

Before removing sorrel for storage, you need to prepare it.Freshly cut leaves are shaken off dry debris. Then carefully sorted out, removing spoiled and damaged, cut hard petioles. After all the greens are washed in several waters, lightly shake off the liquid.

Council For blanks suitable leaves of medium size. The little ones have not yet gained the right amount of acid, the big ones are already too rough.

How to dry sorrel

Then they gently shift them into glass jars, tightly covered with lids. For convenience of further use, it is possible to crumble the drying slightly. Burdock floating in soup is not a very pleasant sight.

Council There are recommendations to close the finished cans with a cloth or gauze. Then do not be surprised lush mold, which will appear very soon. The fabric is remarkably permeable to moisture, which sorrel will absorb. Covers will be safer.

Pickled sorrel

Prepare the leaves, as described above. Next, you will need a knife, a cutting board, regular table salt.

Take 100 g per 1 kg of raw materials.Sorrel cut across into strips about 3 cm wide, in a large bowl, quickly mixed with salt. Then, immediately, they are tamped into jars or food containers so that the juice that has begun to stand out remains in the billet.

Banks are closed, but not sealed, put in the fridge. For the cellar this method of storage is not suitable.

Council Interspersed with sorrel, you can pickle your favorite herbs: dill, green onions, cilantro. In addition to parsley. Nutritionists do not recommend salting it raw.

Frost

Carefully prepared in advance, the sorrel is laid out in plastic bags or special food containers, closed, cleaned in a simple freezer.

Leaves can not be cut. Frozen, they crumble easily. You can store such sorrel for 4-5 months.

Council In order for garden greens to occupy less space in the freezer, you can use special vacuum bags with a zip-fastener. Then the layer of freezing will be very thin.

Canned sorrel

A great storage option for those with a small fridge. Prepared leaves are cut without petioles, put as many fit into glass jars.Set them in a saucepan with water, turn on the fire. Gradually the green settles, so it's time to add a new batch. So do up to the top. Then the banks are sealed with metal lids, cooled and put into a storage room or cellar.

This preparation is remarkable in that it does not require additional costs - vinegar, sugar, spices. Sorrel is well stored in its own juice, even at room temperature.

Opening the jar in winter, you can cook green soup, stuffing for pies. It is good to add canned sorrel to salads and sauces.

Council In the process of harvesting the green color changes to olive. However, the taste and healthy qualities do not change.

Common mistakes

Many housewives immediately washed sorrel. How? Unload all the greens in a large pot, pour cold water. A little splash leaflets and recline in a colander. In this case, all insects remain between the leaves. Well, what prevents to sort out sorrel in advance? Replenish the body's protein reserves can be more traditional ways than the chitinous shell.

Still. How do women roll up winter blanks? More reliably spun and hop - the usual movement overturn the jar on the lid. With sorrel can not do this.It contains so much acid that it eats away food lacquer on the inside of the lid. Opening such a jar in the winter, you can get a beautiful mixture with rusty stains. Iron is useful, but not in the same way!

Many articles recommend drying sorrel, exposing it to direct sunlight. Ostensibly so faster. Well, didn’t they grind from mom to childhood the current hostesses that greens are dried only in the shade? Isn't sorrel green? I want to speed up the process - the oven to the rescue.

Sorrel must not be cut before drying. Most of the juice will flow out, instead of crispy leaves will get dried rags. And almost all the vitamins are oxidized.

Some housewives believe that 100 g of salt is not enough. This is not true. Oxalic acid is an excellent preservative. Why add extra "white poison"?

It happens that during cooking, defrost all the sorrel at once, take the right amount, then re-freeze. So do not strongly recommended! Break off the right amount of freezing, immediately throw in the pan, the rest quickly removed back - this is the right action.

In order not to bother with the whole package of freezing, lay out the greens in portioned sachets at a time.

Naturally, all containers for blanks and covers must be sterilized beforehand. Sorrel is sour, but not immortal, spoiled in dirty banks.

With the method of cold salting after long storage on top of the oxalic mass sometimes appears white plaque. Someone opens a jar, wrinkles his nose, the workpiece flies into the dustbin ... what nonsense? Is common salt no longer fit for human consumption? It is only a salt bloom. And it is quite edible.

“Before harvesting, dab boletus with sorrel and dry it.” Gross mistake! The leaves, even large ones, are so tender that any heat treatment will turn them into porridge. How then to keep the gadget stored? No pretreatment with boiling water!

For the same reason, sorrel is not wiped. And then there are such pseudo-advisers "wipe the leaves thoroughly on both sides with a rag or napkin." And what to do with flabby rags after? Just fold to a colander or shake off water from a bunch of greenery. Movement, as shaken thermometer.

Cut the leaves as small as possible - another tip from the category of delusional. Why chop it into porridge? To lose all spilled juice? Or nothing to chew on? So after any method of storage sorrel becomes soft. Do extra work to anything.

If there is no confidence in the preservation in its own juice, you can calm your darling. In each liter jar before spinning put a teaspoon of salt without stirring. Evenly distributed, rolled up. Now it’s definitely safer now.

If you follow all the recommendations to store sorrel, you can successfully indulge yourself with vitamins all year round. Good tone, shake-up of immunity and contented attractive faces of the household are guaranteed.

Video: how to prepare sorrel for the winter