Canned sorrel for the winter, fast, lazy ...

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Canned sorrel for the winter, fast, lazy ...

Ingredients

Sorrel*** how much
Dill bunch
Parsley bunch
Salt as needed.
Water 150-200ml.

Cooking method

  • I decided to share how I prepare sorrel for cabbage soup for the winter.
  • The recipe has long been known to everyone, but suddenly someone will come in handy, I will be glad :)))!
  • I used to freeze sorrel, but the freezer is "not rubber", unfortunately, and the volume, just chopped sorrel is not small, so I came to this option.
  • It turns out just one small jar, for one dressing of soup.
  • So let's get started ...
  • My jars, sterilizing, I'm in the oven. Boil the lids in a separate saucepan.
  • I have specially collected for this business small jars of mustard.
  • Wash sorrel and herbs, cut, put in a saucepan, add salt, water and over medium heat, sometimes stirring, bring to a boil under the lid.
  • Boil all for 3-5 minutes, spread over hot jars, twist, turn over and leave under a blanket until it cools completely.
  • That's how much it was ..
  • Canned sorrel for the winter, fast, lazy ...
  • But how much has become ...
  • Canned sorrel for the winter, fast, lazy ...
  • FSE, I wrote longer than I cooked.
  • I hope this simple recipe will come in handy, in our difficult, stock-canning season :)))!

The dish is designed for

4 jars

Time for preparing:

Fast

Cooking program:

Handles / Stove.

Note

*** About sorrel, this time I had so much sorrel that in its raw form in the photo, it barely fit into a 4-liter pan.
I didn't weigh by weight, and I don't know how much it was, I just always take 4 large bunches of sorrel on the market and go ...

I keep it in a closet, warm. Everything is great !




Sorrel common, or sour - a food perennial herb 30-100 cm high with petiolate, ovate = oblong, spear-like pointed at the base, juicy, fleshy, sour-tasting leaves in a basal rosette and small greenish-reddish flowers in an oval inflorescence-panicle. It is widely cultivated as a leaf .. perennial vegetable plant in Western Europe and North America; in Russia - almost everywhere. It also occurs as a wild species in meadows: - forest edges, glades. The culture also grows spinach sorrel, which is more early ripening, larger ellipsoidal leaves, and slightly acidic taste. Young leaves (before the formation of flower stems) are eaten, containing 90.4% water, 1.5% protein, 5.3% carbohydrates, fiber, 43 mg% vitamin C (spinach sorrel up to 104 mg%), 2.5 mg % carotene, oxalic acid (causes sour taste), 500 mg% potassium salts, 2 mg% iron. The advantage of sorrel is its early growth. (in spring for 12-18 days, beginning in the first half of April). You can cook green cabbage soup from fresh sorrel in spring, and canned cabbage soup (in no way inferior to fresh) - throughout the year jelly, pie fillings, salads.

Sorrel is harvested by salting or canning in jars. For salting, washed dried crushed leaves are ground with salt (for 1 kg of sorrel —100 g of salt), then the mass is placed in. glass jars, closed with lids and stored in a cold place. For canning, prepared sorrel leaves (washed and dried) are passed through a meat grinder, salted (for 1 kg of sorrel - 30 g of salt), mixed well, placed in glass jars, pasteurized for 20-30 minutes and sealed. The best varieties: Belville, Odessa 17, Maikop 10, Shirokolistny, Spinach, etc. Leaves are harvested several times during the summer after 18-25 days. With good care in one place, sorrel can grow for 5-6 years.

ElenaBK
Ksyusha, and where do you store it? In a refrigerator? My eternal question is due to the lack of a cold cellar and free space in the refrigerator
Trishka
No, in the closet, everything is ok in the room!
Zena
Ksyusha, I drag it to bookmarks .. super fast and not difficult!
Trishka
Zena, Zhenya thank you for your attention!
I also have such recipes Liu!
ElenaBK
Ksyusha, class! We need to go to the market tomorrow for sorrel, it still grows there! Painfully, I love sorrel soup
Trishka
Quote: ElenaBK
still growing there!
While "growing", I was in the market yesterday ...
I will be glad if everything works out!
Thanks for attention !
OlgaGera
You need to wander around the site until my husband has mowed everything. It is wet. And the sorrel grows in such hefty rosettes
Never harvested sorrel
And since the lazy way, then for me
Thank you,Ksyusha
Zhannptica
Ksyusha, that is, there is no water at all
I just don't understand when to pour it. You are saying to add sorrel and salt and water probably, huh?
I never did, but hunting ..
Trishka
OlgaGera, Lel thanks for stopping by!
Quote: OlgaGera
didn’t harvest sorrel
What did you do with him, freeze him?

I would be glad if it comes in handy!


Added Saturday 17 Sep 2016 09:59

Quote: Zhannptica
no water at all
Nada, nada I did not write this, I have already corrected it ...
You are just at the dacha, look for the sorrel ...
OlgaGera
Quote: Trishka
What did you do with him, freeze him?
Ksyusha, and did not freeze.
I didn't procure it at all. This year, its beautiful sockets are already. It's a pity to mow. I have it meadow, wild
Trishka
Well, then try to cook, maybe you will like it!
In winter, yes sorrel cabbage soup!
Zhannptica
Quote: Trishka
You are just at the dacha, look for sorrel
Why look for him, there he is already in the bowl and waiting for me to breathe out at him))) I'll tell you WHAT came of it)
Trishka
Waiting ...
Florichka
Very handy. Sorrel just wanted to collect and eat parsley. I will also add a young Swiss chard. The main one has closed, but what is sown late will go along with the sorrel. Thank you.
Trishka
Florichka, Irish means I am not in vain a recipe!
I would be glad if you like it!
kartinka
Trishka, Ksyushenka! Help urgently! I want to make jars of green cabbage soup - now I do it for my daughter every day from the garden - runny + nettle or runny + sorrel. We sooo like it, our daughter really asks to roll up the jars for the winter, but I never rolled them, if done without sorrel, just runny + nettles or even one runny-will it stand? According to your prescription? While she is young, I want to do it, but there’s nothing to do with sorrel, I want to make different soups, she also really likes it without sorrel ”, I really look forward to hearing!
Oroma
kartinka, Marin! I hope Trishka will answer, but for now I will share my thoughts. Sorrel is sour, so it will just stand canned with salt. Shedding is not sour, so either do it at least in half with sorrel, or add vinegar.
Trishka
kartinka, Marish, and the truth will not tell you about the sorrow, the sorrel is sour, but here .... Maybe the truth is in half sorrel and sleepy?
kartinka
Oroma, Trishka, girls, I was looking for a few days, I didn't find anything, I'm thinking, but what if the jars are put in hot and sterilized (for example, in the head) for 10 minutes at pressure?
Trishka
Well, you can try, but on trial, and see how it will stand.
Is there no way to freeze?
kartinka
Trishka, Ksyusha! There are freezers and there is more than one 'to freeze packets of 10 mixtures I will freeze, but it's a pity to take a place ... and this dream in my daughter's garden is like mud (they just started to master the plot), so they tasted and corrected with nettles and everybody else a day on apple juice I make a smoothie, my daughter drinks and again asks for 3 times a day ... So I put it everywhere now (even in cutlets)
It has no special taste, but, as it turned out, it is also useful - and my daughter really likes it, so I try to prepare it somehow, but no one uses it in any way - it is considered an unnecessary weed




She’s still in May, very juicy and tender, apparently, you need to seize the moment.
Trishka
kartinka, Marish, I also read about the moaning, but somehow my hands don't reach her, but if you close a couple of jars, then write down how it stands.
kartinka
Trishka, ksyushenka! I will try to do it, unsubscribe. Yesterday's soup was finished - I put a new one again, this time drip / nettle / sorrel.
And it's interesting to check it out ...
Admin
Quote: kartinka
I want to make jars of green cabbage soup

Long ago, I canned sorrel in jars.There is a lot of sorrel in the jar, whole or in slices, plus boiling water - and immediately roll up the lids and put on the lids until it cools. Sorrel, of course, needs to be cleaned and washed.

Sorrel contains a lot of its acid, this is enough for conservation. You do not need to take any additional measures, and sterilization is also not needed, it will only boil the sorrel from it.

Try rolling up a couple of sample jars this way, and enjoy the taste with and without sterilization.
sabava
And I recently found a jar of sorrel in the underground, I stood there for three years, rinse the sorrel, dine with boiling water, so that it would go limp and more into the jar, put sorrel in a clean jar, pour boiling water and twist it, you can try and add it to drip with nettles.
kartinka
sabava, Admin, girls, the problem is not with sorrel and not with its mixture ’I need my daughter to roll up the cans for the winter - nettles + runny. So I got busy ...
Trishka
Quote: kartinka
I will try to do it, unsubscribe
Ok, I'm waiting, even interesting ...
Oroma
kartinka, I read today on the Internet that in Russia this sour was fermented like cabbage. It is also written that you can pickle and dry it, and then add the powder wherever you want.

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