How to prepare and keep sorrel fresh and tasty at home for the winter
Sorrel is believed to be a source of many micronutrients needed to strengthen the body in winter. The herb tastes good. Therefore, greens are used in various recipes. The main disadvantage is that the plant quickly loses micronutrients. In this regard, sorrel is harvested for the winter by freezing, drying or salting.
Features of harvesting sorrel for the winter
The traditional method of preserving for the winter, which involves turning the cans over after rolling, does not help preserve the sorrel blanks. This is explained by the fact that the plant contains the acid of the same name, which corrodes the lids of the containers.
At room temperature, the greens begin to dry within 1-2 days. Therefore, it is necessary to make preparations for the winter immediately after collecting the plant.
If it is not possible to immediately start conservation, a refrigerator helps to keep the plant at home. Pre-dried leaves placed in the vegetable compartment remain usable for up to two weeks.
How to choose and prepare a product?
For harvesting for the winter, it is recommended to collect sorrel in early May and until mid-July, in dry and sunny weather. During this period, the plant contains a minimum amount of acid harmful to the body. However, grass harvested at a later time (up to September) is suitable for harvesting for the winter.
It is recommended to cut the plant carefully, taking care not to damage the stem. Sorrel with a length of 4 centimeters is suitable for conservation. It is recommended to take whole leaves for storage without visible defects and traces of diseases. Also, do not pick yellowed or insect-eaten plants.
After harvesting, the leaves are washed in water (under running water or in a bowl). Dry the grass on a towel. If the sorrel is to be used later, the plant must be placed in water.
Salting methods
Greens can be harvested by conservation or freezing. Salting methods are considered traditional, thanks to which the grass retains its nutritional properties for a long time.
If one of the listed methods is used, it is recommended, after adding sorrel to the dish, to use 3 times less salt. When adding spinach or dill to this conservation, the herb should be taken in equal proportions.
In its own juice
For preservation for the winter, it is necessary to sterilize the containers.The greens are laid out in jars and tamped. Then the container is placed in a saucepan, where water is poured, and heated over low heat.
As it warms up, the grass will begin to produce juice. During this period, the sorrel gradually settles, so you need to periodically put the leaves so that the plant completely fills the glass container. As soon as the juice reaches the neck, you can remove the can from the pan. Silicone covers are used for seaming.
When preparing greens for the winter according to this recipe, it is recommended to take containers with a volume of 250 or 500 milliliters. The advantage of this preservation method is that the product does not sour over time.
In brine
The product turns out to be tasty if brine is used for preparation for the winter. For conservation use:
- sorrel leaves (the amount is determined by the volume of the harvest);
- a teaspoon of salt (calculated in a 500 ml jar);
- boiling water.
To prepare a snack for the winter, the leaves are cut into strips and stacked (tamped) in 500 ml jars. Salt is poured into the container and boiling water is poured so that the water completely covers the plant. The jet should go strictly in the center of the can, without touching the walls.
At the end, the containers are rolled up and stored.
There is another recipe for making greens for the winter. In this case, use a tablespoon of salt and 100 milliliters of vinegar, and warm or cool water instead of boiling water. The resulting workpiece is not suitable for people who cannot tolerate acidic foods.
As a vitamin puree
For the preparation of vitamin puree for the winter, 50 grams of salt will be required for each kilogram of sorrel. The latter ensures the safety of the product.
The leaves are ground in a meat grinder (food processor) and then mixed with salt. The resulting mass is infused for one hour. Next, the mashed potatoes are laid out in banks. Containers are recommended to be closed with tin lids.
Salt can be discarded if necessary. The absence of this component will not significantly affect the taste of the finished product.
Cold salting
There are two recipes for cold salting for the winter. The first will require a kilogram of sorrel and 30 grams of salt. The ingredients are ground together and left for 30 minutes, until the leaves give juice. After the allotted time, the resulting mixture is transferred to half-liter jars and closed with plastic lids.
For the second salting recipe for the winter, you will need:
- a kilogram of leaves;
- glass of water;
- microwave;
- 2 cans of 500 milliliters.
This recipe is convenient in that the preparation of the product is carried out without boiling the original ingredients.
The leaves are cut and placed on a plate. A glass of water is added to the mixture. The plate is placed for 4 minutes in a microwave oven set to 900 watts. After that, the ingredients are mixed and reheated. The third time, the plate is placed in the microwave for one minute.
After this treatment, the leaves acquire a dark swamp hue. The sorrel at the end is transferred to banks, rammed tightly and rolled for the winter.
Sorrel drying
Drying is carried out naturally (in the air) or in special equipment. The resulting product is used as a seasoning for various dishes. Before starting the process, it is recommended to sort the plant, removing rotten leaves, but not washing.
Natural
There are three ways to dry sorrel for the winter. For the first, it is necessary to tie the plant into loose bundles with a diameter of 5-7 centimeters, making sure that the air passes freely between the leaves. The grass is hung out in a well-ventilated area or outdoors, in the shade, for 1-2 weeks.
During this period, it is recommended to periodically stir the bundles. This prevents the formation of mold.
The second option involves laying out sorrel on sheets of paper or other dry surface in a layer up to 5 centimeters thick. The plant should be kept indoors or outdoors, away from sunlight. Every day, the leaves are turned over, due to which normal drying is ensured.
For the latter option, you need to sort out and wash the collected grass. The latter is then cut into strips of medium length and laid out in a thin layer on natural fabric or paper towels.
Accelerated
To preserve sorrel, you can prepare the plant for the winter in an electric vegetable dryer. This process takes less time than the previous ones. Dried sorrel in this way slightly changes the taste. Therefore, it is recommended to prepare a small batch of plants first. And if you like the taste of the product, you can start harvesting the remaining leaves.
Before putting plants in an electric dryer, you need to thoroughly rinse the leaves, letting the water drain on its own. The hydration process takes place in the "Herbs" mode or at a temperature of 40 degrees. Drying for the winter in this way takes about 5-7 hours.
A similar effect can be obtained by placing the leaves on a baking sheet and placing the latter in the oven. This option requires constant monitoring of the condition of the plant.
Freezing methods
To achieve the correct preparation and freeze sorrel for the winter, you need to rinse the collected herbs under water and leave to dry on a paper or cloth towel. In this case, the plant must remain moist, as the grass quickly fades under the influence of the environment.
Whole leaves
Thanks to freezing in this way, sorrel stays fresh in the refrigerator for a long time, retaining not only its taste, but also useful microelements. There are two options for preparing the product.
For the first method, you need to tie the leaves into small bundles. The bottom of the freezer or the board is wrapped with cling film. The bundles are laid out on the prepared surface. After freezing, the plant is placed in storage containers and left over the winter.
The second way involves using both containers and packages. The leaves are also first bundled into small bunches. Next, the plants are placed in containers. Parchment is laid out between the bundles.
Freezing chopped sorrel in separate bags and containers
Freezing in this way allows the plant to be used immediately in winter without wasting time on cutting. Grass harvesting is carried out in several stages:
- The leaves are washed, dried and finely chopped.
- The resulting mass is divided into portions and laid out in packages or containers.
- The containers are placed in the quick-freezer compartment.
The workpiece is stored in the freezer during the winter.
Freezing blanched sorrel
Freezing blanched greens is suitable if the product is used later for pies. This limitation is due to the fact that the grass is subjected to multiple processing. As a result, greens lose their micronutrients.
Before freezing it for the winter, the plant is cut into small pieces. Then the mass is laid out in a saucepan, where a small amount of water is added. The greens are cooked over low heat for several minutes. The product is ready for freezing when the leaves become soft, the juice is released.
How to store blanks?
Regardless of the method of harvesting for the winter, the storage rules provide for the following:
- after defrosting, the product must be consumed immediately;
- pickles are placed in cool rooms away from sunlight;
- dried herbs are placed in paper, cardboard or glass containers.
The salted product is suitable for consumption for 8 months. Frozen greens can be eaten within a year, dried - 2 years.
