Sorrel on my site pleases with fragrant greens with pleasant sourness throughout the growing season. To use this crop in winter, I harvest succulent foliage. Oxalic acid, included in its structural formula, serves as an excellent preservative.
Freezing
I want to note that when using this most popular method, sorrel, unfortunately, loses its piquant sour note. But, if I have a lot of greenery, I rinse it, dry it with a napkin. I cut large leaf plates, and pack small ones into portioned sachets as a whole. I put it in the freezer. I include greens in the composition of ingredients in the preparation of various dishes.
Workpiece without sterilization
I take freshly cut sorrel leaves. I select only high-quality specimens without marks and damage. I fill them with cold, settled water for half an hour. Then I rinse, cut off excessively rough petioles, wipe with a soft napkin. Shinkyu into pieces of medium size. I use several recipes for canning:
- I put, lightly pressing each layer, prepared sorrel greens in small sterile jars. I pour in cool filtered water (ideally, it should come from a spring). I seal hermetically. Sometimes I add chopped dill greens to enhance the aroma.
- I put the chopped sorrel greens in a glass container in layers. I try to tamp each one as much as possible until the juice is released. Additional water should not be added. You can immediately close or pre-put a cabbage leaf. I sprinkle salt on it. I close the banks.
I store both types of workpieces in the refrigerator.
Salting
Pure sorrel leaves are shredded. I put it in an enamel bowl. I pour in medium-fraction salt (I take 3 tbsp. l. per liter capacity of raw materials). After active mixing with herbs, I tightly fill sterile jars. Sometimes I pour refined oil 1 cm on top. I roll it up tightly. When using it, I take into account that it is practically not necessary to add salt to the dish being prepared.
Sterilized workpiece
I put the prepared sorrel greens in a saucepan. I tamp the leaves a little with a wooden spatula. I pour in water. It is important that it slightly covers the entire volume of raw materials.
At medium temperature, the liquid should boil. As soon as the shade of the foliage changes, I lay it out in small jars. Once sealed, the product is excellently stored until spring. When using already boiled sorrel, I add it to the dish at the last stage of cooking.
Any technology for harvesting sorrel allows you to preserve this greens. Its spicy taste will ennoble various dishes in winter.
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