Sorrel canned

Canned sorrel is one of the very first preparations that are made for the winter. In late May - early June, while the heat is not yet felt on the street, the sorrel greens are very juicy, green and beautiful. That is why the hostesses are in a hurry to preserve sorrel on these wonderful days.

In general, there are quite a few simple and proven recipes for how to cook sorrel canned for the winter. The most laborious in the canning process is considered to be the processing of greens, and the capping process itself is quite simple.

There are often recipes in which canned sorrel is proposed to be sterilized, but this is a rather controversial issue about the need for this procedure. The fact is that sorrel contains a sufficient amount of acid, thanks to which greens are perfectly preserved without additional heat treatment.

As is known, any fresh green retains a lot of bacteria and viruses, which, if the raw material is not sufficiently processed, enter the food along with the earth contained on the leaves. That is why it is so important to rinse the greens thoroughly before eating or preserving.

Regarding sorrel greenery, we can say that there is also a lot of soil on its leaves, so you need to fill the leaves and stems with cold water and leave for half an hour - so all the dirt will come down. Be sure to sterilize the cans and lids for the future sorrel of canned, and carefully sort through the clean greens, removing the weed grass, which can be between the leaves.

At the next stage, the sorrel is cut, while how to cut it is a personal matter. Some like to use whole leaflets, and someone prefers stripes. In addition, you can completely grind the juicy sorrel greens through a meat grinder - you get a kind of sorrel puree or gruel. The crushed sorrel is placed in cans and compacted, after which it is poured with water and rolled up with lids. The principle of cooking canned sorrel, as you can see, is quite simple.

Meanwhile, several varieties of methods for preserving sorrel stand out, among which one can note the one in which the use of hot water is provided. In other words, the prepared greens are poured with cool boiling water. At the same time, if you add a little salt, the greens immediately change color.

There is sorrel preserved and chilled boiled water, as well as a recipe that provides for the addition of exclusively edible salt. In the latter case, a rather salty canned sorrel is obtained, so it is worth keeping this in mind when using it.

But if it seemed to you that cooking sorrel canned at home takes too much time and effort, you can always purchase a finished product of industrial manufacture. Such sorrel is sold, as a rule, in cans with a capacity of half a liter, which is quite enough to cook delicious summer soup - cold.