How to prepare for the winter sorrel in banks

Summer is the richest in vitamins season. During the winter, the body spends the entire supply and in the spring a person feels the need for vitamins. If in the spring months the set of vitamins is significantly limited, then with the arrival of summer all categories of vitamin are available in affordable mode and in any quantities. One of the most useful and rich in vitamins product that grows in the garden is sorrel. Most often, sorrel is not used raw, because with some diseases it can become harmful. Each hostess knows that it is better and more useful to use for borscht, pies and other pickles in boiled or steamed form. In order to also receive a set of vitamins necessary for the body in the winter, without resorting to chemical preparations, it became common to put sorrel in banks.

Previously, this sour weed was simply covered with salt and sent to the cellar. Today it has become clear that this method is not entirely correct, firstly the sorrel absorbs a very large amount of salt and loses a significant amount of useful substances, and secondly the borscht itself is much different in taste from that summer borscht love

Rolling sorrel without adding salt

Preparation of raw materials:

First you need to prepare the sorrel itself:

• sort sorrel leaves, while removing torn, yellowed, missing;
• cut the stems to leaves;
• rinse and chop the leaves;

It is very important to remember that the sorrel must be washed thoroughly, with plenty of water. It is best to fill it with water in a bucket or a large pot, after washing, carefully transfer it to another container and repeat the procedure several times. It is best if the sorrel will be washed in four stages.

Rolling in banks:

1. Pour water into the pan (100 mg of water / 100g of sorrel), let the water boil and put prepared sorrel into the pan.
2. Do not let it float to the top, return the sorrel to the bottom of the pot with a spoon.
3. After the water boils a second time, boil for 3 minutes and send to banks.
4. Carefully fill the already sterilized jars with a spoon and roll up immediately.
5. After seaming, the cans are turned upside down and stand until cool.
6. It is recommended to keep such sorrel in a cool place.

Pitching sorrel with cold water

• Preparation of sorrel and tare:
• Prepare raw materials, as already indicated.
• Prepare the jars in the same way as indicated in the previous seaming.

Conservation:

1. First you need to boil the water and cool it to room temperature.
2. An already prepared, chopped sorrel is laid out in jars with the addition of two pinch of salt per half-liter jar (respectively, if the displacement of the container is greater, then the salt is added in proportion).
3. In the end, pour boiled, cooled water to the top, roll up and store in a cool place.

Sorrel roll in with salt

1. We prepare raw materials, and banks as it was already indicated.
2. Salt chopped sorrel in the proportion of 30 grams of salt per 1 kg of sorrel.
3. We grind raw materials with salt and tightly ram in jars.
4. Banks close nylon covers, previously scalded with boiling water.

Saddle roll with dill

1. By the standard method we prepare sorrel for conservation.
2. Prepare the young dill as well (carefully washing and cutting off the stalks).
3. Boil water at the rate of 100 ml of water per 100 grams of raw materials (sorrel and dill).
4. Do not let the green float to the top, use the spoon to return it to the bottom of the pan.
5. After the water boils a second time, boil for 3 minutes and send to banks.
6. Fill the jars with the finished product, roll it upside down and, wrapping it in a towel, leave it to cool completely.

Sorrel roll in with and without sterilization

Another very good and easy way to conserve sorrel is with salt and without sterilization. For this recipe we need a large amount of salt. It is important to remember that when cooking with such greens, you do not need to add salt.

1. We take already prepared sorrel 1 kilogram.
2. Salt - 100 grams (if the sorrel is larger, then the amount of salt, respectively, is greater, is considered to be proportional).
3. After preparing the sorrel we dry a little and put it in the pan.
4. Top with salt and hands interfere with greens.It is very important to do this procedure carefully so that the porridge does not work.
5. We fill the cans, tamping with either a spoon or a rolling pin.
6. The liquid formed at the bottom of the jar is drained and we pour a little more salt upward, so as to cover the top.
7. We close the lid and send it to the refrigerator, or the cellar to the coldest places.

Preparation for green borscht

We will need:

• sorrel;
• spring onions;
• parsley;
• dill;
• black pepper peas;
• Bay leaf;
• garlic;
• citric acid, or squeezed lemon juice.

Conservation:

1. When preparing sorrel in this case, the stems are not thrown away, but are debugged in a separate container. They will be useful to us in the future.
2. Cut all the greens to taste (small or large - you decide) and tightly tamp half of the jar.
3. In the middle of the bed slices of garlic in peeled form.
4. Dump the remaining half of the jar.
5. Sour broth is prepared from sorrel stems for preservation.
6. Pour all the filled jars of greens with ready broth and add a teaspoon of citric acid or lemon juice to each floor.
7. We will sterilize already compacted cans for 30-40 minutes under a covered lid.
8. After we roll it up and keep it upside down until it cools completely.

We have learned many ways for harvesting for the winter. You can also freeze sorrel in portions with greens and without salt.

Video: how to prepare sorrel for the winter