How to preserve sorrel for the winter: the simplest recipe and cooking secrets

It is at the end of April that the sorrel season begins, and it is most often used to make borscht. Fortunately, you can harvest and preserve the herbs for the winter, and there are many ways to do so. The best of them is to preserve them in jars.

The FoodOboz editorial team will share with you the easiest recipe for canning sorrel for the winter, as well as tell you the secrets of successful harvesting.

Ingredients:

• sorrel - 200 g
• water - 1 glass
• salt - 0.5 tsp.

Method of preparation:

1. First, sort and rinse the sorrel leaves under cold water. Put them in a colander and leave them to dry slightly.

2. Cut the sorrel leaves as thinly as possible.

3. Pour water into a saucepan and bring to a boil. After boiling, add the sorrel leaves. Cover and heat the greens for 4 minutes.

4. Then stir the sorrel with a wooden spoon, cover again and leave for 2-3 minutes.

5. Next, put the greens in sterilized jars and close the lids hermetically. Turn the jars upside down, cover with something warm, and leave them to cool completely. Store the cooled sorrel in a cold place.

To keep canned sorrel for as long as possible, the following rules should be followed:

- Use only fresh sorrel. This will help preserve the flavor and health benefits of the herb. For the best effect, it is recommended to harvest it in the morning when it is most juicy.

- Process the sorrel thoroughly. Before you start cooking, wash and dry the sorrel leaves well.

- Create proper storage conditions. To do this, store the preparation in a cool and dry place. As a rule, the shelf life of such canned food is from 6 months to 1 year.