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Canned sorrel in jars for the winter

0
1160
Kitchen Russian
Calorie content 22 kcal
Portions 0.5 l.
Cooking time 20 minutes.
Proteins * 1.5 gr.
Fats * 0.3 g
Carbohydrates* 2.9 gr.
* per 100 gr. product
Canned sorrel in jars for the winter
Content

Another way of harvesting sorrel for the winter. Wash greens, dry, blanch and pack in sterile jars. Such a blank is perfectly stored in a cellar or refrigerator. In autumn and winter, it will serve as an excellent base for making green cabbage soup.

Servings - 600 ml. finished sorrel roughly.

Ingredients

Cooking process

step 1 out of 5
We sort out the sorrel, remove the defective leaves, cut off the rough stems. We wash the greens in running water very carefully to wash off all the sand. Place the washed sorrel on a clean towel and let it dry well.
step 2 out of 5
Cut the prepared sorrel into small pieces and place in a saucepan. In a separate container, mix salt and water, stir well to dissolve the crystals. We put a saucepan with herbs on the stove, pour in the saline solution.
step 3 out of 5
Stir the green mass and bring it to a boil. You do not need to cook: as soon as the mass boils, completely changes color, remove the pan from the stove.
step 4 out of 5
We sterilize jars and lids in any way possible. Let the container dry completely. We put the sorrel into the prepared jars together with the liquid. We close the lids.
step 5 out of 5
Turn the sorrel jars upside down and wrap them in a warm blanket. Let it cool in this position. After that, we put the workpiece in the cellar or refrigerator for storage.
Bon Appetit!

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