Harvesting sorrel without salt in jars for the winter

If you want to get a tasty and high-quality harvest for the winter, you should take a very responsible approach to the choice of sorrel. Its leaves should not be very large. If they are very large, then the sorrel is already old. This may affect its taste, so it is not recommended to take such a product. The aroma of sorrel should be sour, without any foreign odors. This can be checked by tearing a small piece off the leaf of the plant. Fresh sorrel has a bright and rich color. It is unacceptable that rusty stains are present on the leaves. Sorrel should be free of moisture, as well as traces of insect damage, for example, holes.

Before cooking, you need to sort out the sorrel well. If there are spoiled leaves among it, remove them. Cut the sorrel into small pieces. They can be of absolutely any shape. Transfer them to a plate and cover with cold water. Leave the sorrel in it for about 10-15 minutes. During this time, all dirt will be soaked from its surface.

When the time is up, drain the water. Take some of the sorrel and put it in a colander. Rinse under running water. Leave the sorrel in a colander for a few minutes. So almost all the liquid will drain from its surface. Spread paper towels on the table. Place the washed sorrel pieces on top of them.

Fill a small saucepan with cold water. We transfer it to fire. Wait for the water to boil. After that, gradually lower the chopped sorrel into the pan. Reduce heat. Boil the resulting mass for 4-5 minutes. Be sure to stir it constantly with a wooden spatula or spoon. As a result, the sorrel leaves should become marsh colored. This will signal that the sorrel is almost ready. Cover the pot with a lid. Leave the pot on the stove for about 2 minutes. Then remove it from the fire.

The sorrel jar must be sterilized. First, rinse it with baking soda or regular detergent. The lid must be scalded with boiling water. Further sterilization will be carried out using steam. Fill the kettle with cold water. Place it on the stove. When the water starts to boil, place the jar on the spout of the kettle. It should be filled with steam. Leave the jar in this position for about 2 minutes. Then transfer it to a towel and leave to dry. If you don't have a kettle in your kitchen, use a regular saucepan.

We put the sorrel, which we have already steamed, into a jar. He must fill it up to the edge of the neck. From above, the sorrel must be slightly crushed with a spoon. Remember to drain off excess juice. Screw the cover back on. Make sure that no cracks appear on the surface of the can. If this happens, the container will have to be replaced. Turn the jar over and place it on a towel.Due to this position and the hot sorrel, the lid will undergo additional heat treatment. Cover the jar with a warm blanket or blanket. Wait for the jar to cool completely. Move it to a cool place.

Sorrel blank for the winter is ready. It retains all the beneficial properties of this plant. In winter, you can fully enjoy its taste. Bon Appetit!