Sorrel harvest

Sorrel harvest
Category: Blanks
Ingredients
Sorrel
Salt
Cooking method

The recipe for harvesting sorrel from the Volga:
Quote: Volga on June 25, 2009, 09:49 PM
Like everything ingenious it is very simple!
The recipe is old, still from Soviet times. Then it was necessary to take a milk bottle. Now I think any can will do, but it's better if the neck is narrower. Fill a jar with chopped sorrel and place it in boiling water. The sorrel will juice and settle. Add sorrel! It will settle again ..... I could not even think how much of this herb can be shoved into a half-liter bottle! Continue until the dishes are full to the top. And that's it !!! No salt or sugar preservatives. Here, the preservative is the oxalic acid itself.
Now the capping ... You need to put the gauze folded in several layers, push it inside and fill it with salt. The salt will get wet and seal the bottle tightly. Well, or a bank!
I think that it is quite possible to just screw the jar with the lid more tightly and that's it. After all, there were no caps on the bottles, hence the non-standard method.
All winter I cooked sorrel soup, which is so loved in my family .... Unfortunately, since then, there has never been such a quantity of sorrel. But I remember this way ...
Yes, one more moment ... I put whole sheets of paper, but then I realized that it would be better to cut it right away.

Note
Continuation.
And then I decided to prepare the tops and sorrel for the winter. Then Volga sent me a very interesting recipe in PM. In general, I think we need to throw it into the blanks for Fugasca, but for now I'll publish it here.

And I just freeze washed and shredded sorrel in portions in trays. For example, a portion is equal to the quantity required for a pot of green borscht, or a filling for the same Ossetian pies. But the sorrel is somehow more natural and not boiled and not salted ...

better if the neck is narrower.

Now the capping ... You need to put the gauze folded in several layers, push it inside and fill it with salt. The salt will get wet and seal the bottle tightly.

Interestingly, and then how to get out the sorrel from there?

[Caprice]

1. To freeze it is better, yes ... the freezer is not rubber ... I have ...
2. And how to pull out the sorrel ... Caprice, well, where are you in a hurry! Well I haven't even found a bottle yet ... Yes, we'll pull it out somehow ... It would be something to pull out!

[Hairpin.]

Hairpin.
Canned sorrel recipe.
Wash the sorrel and tops from the petioled beets, shake off the water and cut. Moreover, sorrel can be large, and beet petioles are smaller. Then put everything in a saucepan and bring to a boil, as soon as this mush starts to boil, take it and put it in jars with a spoon and screw it on. I used to make 0.33 liters in cans, but this amount is a lot for cooking soup. And since I do not cook often in winter (my friend's gout, gout), then an open jar in the refrigerator grows moldy, and I had to put the jar in the freezer, but it is not rubber. Now I procure them in cans of mustard, horseradish, etc., that is, small, for one portion. No salt, everything is fine, though I keep it in the cellar. Although, I somehow brought a jar from the dacha, put it in the closet and forgot, found it in the spring, opened it - an excellent sorrel. So it can be stored both at home and on the balcony. Nettle can be used as an additive to sorrel, the cabbage soup is delicious. Number of ingredients 1: 1. It seems to me that you can put half of the beets and nettles if you store in the cold, and if you just keep in the apartment then 2 parts of sorrel: 1 part of additives.

[How to preserve fresh sorrel?]

How to preserve fresh sorrel?

Fresh sorrel will appear very soon.
How to preserve and prepare it for the winter?

I have two practical options for canning fresh sorrel in stock - in jars and in the freezer.

Banks.
Put the sorrel in jars (it is better to put small tabs at one time in the cabbage soup), put it tightly up to the neck, pour boiling water over the neck, sterilize for 5 minutes, cool the jars.
No salt needed, sorrel has enough of its acid, the cans are well worth it.
Use in cabbage soup - add 5-7 minutes before cooking, let it boil - done.

In the freezer.
I coarsely cut the sorrel, put it in bags, fold it tight. I make portioned bags - one tab in the cabbage soup.
I store it in the freezer.
Use in cabbage soup - add 5-7 minutes before cooking, let it boil - done.

I am currently practicing the freezing method.

I also tried different ways of harvesting sorrel (canned, sprinkled with salt in a jar, frozen) and stopped at freezing. Washed and dried sorrel is cut as for borscht, chopped dill and parsley are also added here, all in a bag, squeeze out the air as much as possible and tie tightly. I make a portion as for 1 borscht. It is very convenient, there is a minimum of hassle, and the taste of borsch does not differ from that prepared with fresh.

500g sorrel, 500g. green onions, 250g. dill, 75g. salt.
Wash everything, cut it and rub it with salt to make the juice stand out. Then place tightly in jars. Sterilize in boiling water: jars 0.5L -20min, 1L -25min. But I do not recommend making liter ones. There are a lot of soups, unless, of course, you do not cook in pots of 7 liters.

(y) Girls, I want to share with you a recipe for canning almost fresh sorrel. I don’t remember how many years I have had this recipe, but I don’t do it otherwise. We take sorrel - we wash it very well. And we lay it out to dry, having previously shaken off the water well. We are preparing a container where we will add the already chopped sorrel. We cut right away as for making soup. We fill the container and squeeze a little (that is, so that the sorrel gives a little juice), you do not need to be zealous. Cooking cans - preferably 0.5 liters - this is exactly the volume that is suitable for making a saucepan of soup for a family of 3-4 people. Banks washed, dried. We begin to lay the chopped sorrel (do not add salt). We try to fill the can to the maximum, that is, we tamp it. When the jar is full, pour 2 tablespoons of boiled water into it (it can be hot, it can be cold, it does not matter in principle). Now we roll up the lid. We are waiting for winter, we cook and enjoy the soup made from fresh sorrel. Good luck and bon appetit to everyone.

(y) Girls, I want to share with you a recipe for canning almost fresh sorrel.

The recipe is super! It's good not only for soup, but also for pies.

I wash it thoroughly, shake it off the water, lay it out on a towel to dry the sorrel. I cut it, put it tightly in sterilized jars. I pour boiling water over it, close it. have been doing this for years. It is well stored in the basement (unfortunately, my basement is not very cold ...
By the way, I sterilize the jars in a lazy way: wash them thoroughly, let the water drain and pour boiling water about 1/4 -1/3. I cover the lids with which I will close the jars. I am engaged in blanks, and at this time the jars stand to themselves calmly, soar under the lids, cool down. then I just drain the cooled water and immediately lay out the sorrel, salad, or whatever I wanted to close there. I have been using this method for 15 years, I have never failed ...

I freeze sorrel in sachets and don't even cut it. I take out the bag from the freezer, rub it with my hands, it breaks perfectly and pour it into the pan