Canned sorrel

Canned sorrel

Preserving sorrel is very easy, because in itoxalic acid is contained. It is a natural preservative, so when preserving it is not necessary to add vinegar and salt. In order to prepare canned sorrel, we will need:

• 
  750 g of sorrel leaves;
• 
  250 ml of water;
• 
  1 large bunch of dill and green onions (optional).

Carefully we sort out the leaves of sorrel, discarding wilted and yellowed leaves and grass. Several times we wash the sorrel in running water, cut off the petioles.

Blanch the leaves of the sorrel in boiling water fora few minutes of minutes and densely packed in hot dry glass jars, without straining and not cooling. If the sorrel is preserved with greens, it should be blanched first, falling asleep in a pan for several minutes longer than sorrel.

Fill the sorrel with hot water, in which heblanched, and put in a pan of water (temperature - 60 ° C for sterilization). Banks need to be sterilized within an hour (for half-liter cans) or one and a half hours (for liter cans).

After sterilization, the jars must be rolled up and put down with a neck for cooling.

Bon Appetit!