Different spins from sorrel, unlike other blanks, do not take much time and do not cause any special trouble. Moreover, canned leaves are able to maintain freshness for a long time, since the acid that is contained in the plant provides excellent preservation, sometimes even without thermal preparation.
The recipe for sorrel for the winter in cans without sterilization
Together with sorrel, you can conserve other greens, and in winter use a ready dressing for an excellent soup with an unusually fresh taste.
Ingredients:
- sorrel - 975 g;
- green onion - 165 g;
- parsley, dill - on a generous bundle;
- salt - 45 g;
- water - 375 ml.
Preparation
Sorrel and all the greens need to be well sorted and thoroughly rinsed under cold water, then melenko chopped. Place everything in a container suitable for cooking, pour water and salt. Initially, the water must be very hot. A few minutes, cook, and then distribute to the banks and roll them down. This dressing comes out incredibly aromatic and perfectly fills with an amazing taste of soup, and you need to add the stock to the dish as soon as the potatoes are completely cooked.
Preservation of sorrel for the winter in banks
Of all the options for harvesting sorrel, it is most preferable to roll up young leaves - this happens only at the beginning of June. Rinse thoroughly under cold water. Go through all the leaves - rubbish and spoiled sorrel it is best not to use, then cut.
Lay the prepared leaves of sorrel in a sterile jar and lightly knead. Salted water should be boiled and pour boiling water sorrel - the air should leave the jar with bubbles. Now you can roll the workpiece with sterile lids.
If you want to make the billet already salted, then spread the leaves over the jars, salve each layer with exceptionally fine salt. Fill cans of cold, but boiled water and when the air comes out, the cans can be rolled. The main thing when preparing the dishes remember that the sorrel is already salted and before pouring it into broth it is better to wash it or the dish itself is not salt.
Sorrel for the winter in cans without salt
Ingredients:
- a generous bunch of sorrel;
- water.
Preparation
First, sorrel, scavenge, throwing out bad leaves. Put into a colander and scrupulously rinse under an intense stream of cold water. Trim the tight ponytails. Cut the leaves, lay them tightly in jars, trying to tamp it slightly. In the tank, boil water and pour into each jar, tighten with lids.
How to pickle sorrel with spinach for the winter in cans?
Ingredients:
- sorrel - 250 g;
- spinach - 500 g;
- water 250 ml;
Preparation
Sort out the fresh leaves of spinach and sorrel from bad ones, wash off sand and other dust. Fold in a suitable dish, adding water. Put on the fire and blanch for 3 minutes.
Clean banks sterilize in a water bath and immediately fill them with hot greens with water. Cover the jars with sterile lids and put on additional sterilization in a saucepan (with a thin towel on the bottom). Pour hot water into the pan to cover the cans.
Wait for the water to boil and sterilize the cans with blanks 25 min. Immediately roll up, cool in the air, putting it on the lids.
How to cook mashed potatoes for winter in cans?
Carefully scrape through the leaves of the sorrel, rinse them and blanch for a couple of minutes in boiling water. Now wipe them through a fine sieve into a gruel, which is hastily moved to an enameled saucepan. Now the mashed potatoes are heated on a fire below the average and not allowing its boiling to distribute into sterile jars.
Now the workpiece must be sterilized for an hour in boiling water and then rolled up.
Canned mashed potatoes from sorrel are stored for up to a year in coolness.