Homemade canned sorrel. How to prepare natural sorrel for the winter.
According to this recipe, canned sorrel is prepared at home without the use of salt or other additives. So to speak, in its own juice. With this method of preservation it is possible to obtain a taste of the finished product that is as close as possible to fresh.
Acids contained in large quantities in sorrel, also prevent damage to the workpiece.
How to prepare canned sorrel for the winter.
The preparation is very simple.
We thoroughly wash the freshly cut leaves and put them in boiling water for a couple of minutes. Sorrel leaves can be crushed like we did, but you can also add them whole.
Remove from boiling water and place tightly in jars (they must first be steam).
There is no need to pour out the used boiling water; just pour it into the jars filled with sorrel.
We send canned sorrel poured with boiling water sterilize for one hour, then screw on the lids, turn upside down and let cool in this position, covered with a towel or blanket.
That's all, now you know how to prepare sorrel for the winter. In winter, you can use ready-made canned sorrel to prepare green borscht, cabbage soup, salads or pies.
Special conditions for storing this useful product for the winter are not required - a cool cellar or basement is enough.
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