How to procure sorrel for the winter?

In winter, we are sorely lacking in fragrant,tasty and healthy greens - and sometimes you want to eat a delicious vegetable soup or green borsch! There is a way out of the situation - home preparations. For example, you can procure sorrel for the winter, and then a green borsch will be on your table all year round.</ p>

There are several ways of harvesting sorrel for the winter. It can be frozen, canned and dried. To freeze sorrel for the winter, you need to go through it, throwing the grass, withered andyellowed leaves. The selected leaves of the sorrel should be rinsed, drained and cut. Sliced sorrel should be divided into portions: one serving should be enough to make one soup pot or borsch. Then put each portion of sorrel in a bag (it is best to take special vacuum bags), release air from the packages, tie them and fold them into the freezer. Frozen sorrel does not need to be specifically thawed before adding to the soup.

In addition, you can to dry sorrel for the winter. For this you need to wash it, dry it and finelyto cut. Then it is necessary to decompose the cut sorrel on a grid or a paper. Keep out of direct sunlight on the sorrel. That the sorrel is dried evenly, it must be periodically turned over.

It is still possible to preserve sorrel for the winter. We have already told you how you can cook canned sorrel, but we will still share with you some more recipes for canning sorrel. For example, if you do not want to bother with blanching sorrel and sterilizing cans, you can to preserve sorrel with salt (so-called cold salting). To do this, you need to sort through the sorrel, rinse, cut, salt well and put it tightly in jars. You can lay in layers: a layer of sorrel - a layer of salt. Then cover the jars with lids and put them in the refrigerator or cellar. But this sorrel is kept not so long, as rolled up with sterilization.

You can pick up sorrel for the winter and a littledifferently. To do this, sorrel needs to be sorted, washed, dried, cut and salt. Then tightly lay the sorrel in a 0.5 liter jar. Fill the jars with cold water, pour in the salt and close the jars tightly. Store the pickled sorrel in a cool dark place. When pickling sorrel for this recipe per kilogram of green leaves will take about 30 grams of salt. If you add salted sorrel to the soup, you do not need to salt the soup.

If you do not understand the look of the winter preparations, you can prepare sorrel for the winter in the form of mashed potatoes. We are offering to you two ways of preparation of puree from sorrel. To make mashed potatoes first way you need to go through and rinse the leaves of sorrel,Blanch them in hot water for four minutes and rub through a sieve in hot condition. Pour the finished mashed potatoes in an enamel saucepan, heat to 80 degrees and immediately spread into warm, dry jars.

To cook mashed potatoes from sorrel second way, it is necessary to sort out and thoroughly wash the leavessorrel and let them through the meat grinder. The resulting mass is transferred to an enamel saucepan, heat to 90 degrees over low heat and spread over the jars.

Whichever way you cook the puree, afterunfolding on the banks you need to cover the banks with pre-boiled lids and place in a pan with heated water for sterilization. At a temperature of 100 degrees, 0.5-liter cans must be sterilized within 40 minutes, and one-liter cans for an hour. After sterilization, the cans must be rolled up and put upside down for cooling. When the banks cool down, remove them for storage.

As you can see, harvesting sorrel for the winter - quite a simple matter. And if you except for sorrel prepare another greens for the winter, there will be no shortage of vitamins in the cold winter months!