I prepare for the winter in my home minds. How to spin sorrel without preservation.
Harvesting sorrel for the winter is easy on the right. Tim more, that the body will require a charge of diversity. Not the only soup and soup of this people - the sorrel will be the same before the speech. I’m preparing for the winter to fight fast and not vimagatim for you, especially your strength, for an hour and more pennies. So don’t be tempted to start preparing.I’ll swear in return that you can make bagatma soup no less than love, and add yogo to borscht and make baked pies with green stuffing. Also, sorrel can be added to salads - it is brown and non-caloric.
Harvesting for the winter can be done in different ways. First, sorrel can be frozen. For whom you need more than a free freezer. True, next to know that freezing allows sorrel to cover its beloved sourness. In another way, sorrel can be preserved. Zavdyaks of conservation are falling into the problem of saving (like you have a great freezer), and also the food is getting worse because of sourness.
I’m using impersonal prescriptions for conservation, even if the skin lady has pragmed to add to the prescriptions of her own information. Prote є th zagalnі regularity and rules.
First, preserve the sorrel, it is necessary to seriously yogo vimiti, so that bacteria and viruses from the soil do not consume your seam. You need to fill the sorrel with cold water and leave it for 30-40 quills - an additional cleaning entry.
Banks are sterilized and soaked on a clean towel burn dry. Cover the tops with dill and fill five quills.
It is necessary to sort out the sorrel, having greeted the Buryan in hand, and then we will cut yogo. In some recipes, sorrel is cut, in others it is curled as a whole. Shvidshe, tse pitanya zruchnostі - so we can just put the sorrel in the soup. The sorrel is placed near the jar, filled with water, and it roams.
So sorrel can be preserved sill. For whom the sorrel is cut into balls, they lay it at the jar, overflowing the sill. Fill with cold water. Another option is to cool the water from the sill, cool it, pour it at the jar with sorrel. It only takes a while to roll up. For those who love salted sorrel, the preservation of the sill is even more popular. In the meantime, sorrel is miraculously saved during the winter and without any salt - the sorrel is evident in the green oxalic acid.
Korisnі oradi
If the sorrel doesn’t charge you, close the cans for a liter of water. One jar is hanging onto a large saucepan of fragrant soup.
You can add krip to homemade preparations - even sorrel weide fragrant.
Canned sorrel is added to the winter soup for example. It is better to bring the greens to a boil near the broth.
Lovers of sorrel will tell you that we will prepare a variety of tastes with fresh sorrel and prepare it - absolutely none. So prepare, and then enjoy the taste of summer!
2017-05-23
Hello my dear readers! There was no spring, that one day it was summer - about the weather we have in Transcarpathia. I am already working on the first preparations for the winter. Guess what? No, no midnight jam! Dozrіloї polunitsі sche obmal. I'm going to sorrel. Today I will tell you how to close the sorrel for the winter in jars.
Do you like green borscht? 
I just love yoga from the very childhood. Not far from our little house in the village of Sobolivka, which was rotting right in the middle of the Sochi city, the flowers of the forest were roaring. I don’t know, wild vin but chi just “nasiyavsya” himself, but bulo yogo impersonal. Mi, ditlahi, or young leaves of sirimi.
Grandmother cut sheaves of young sorrel and brought them to the market, so that she would not earn a penny. For the winter, sorrel was prepared simply - they salted yogo and put it in jars, so they saved it in a loha.
Such a method is the least difficult, but the products come out more salty and green borscht from it than the one I use from fresh green sorrel. When we took over a new apartment, there was a gleaming Polish gas stove in the kitchen. Mom began to master new recipes for blanks, among them I swear. Deyakі z them I vikoristovu dosі.
How to close sorrel for the winter in jars - the best recipes for harvesting.
Preservation without salt
How to prepare syrovina
Yak Promiti
How to curl up in jars for the winter
It is more practical to roam small jars of hot spiced hot sauce - such portions are used for 2-2.5 liter pot of soup.
How to roll sorrel for the winter with cold water
Preparation of syrovina and jars
- Prepare the greens, as it is appointed more.
- Sterilize jars and lids.
Yak canned
- Boil clean water, let it cool down to room temperature.
- Put the cut leaves in jars, put them in the skin according to the pinch of salt (you can put two in a pivlitrov jar).
- Fill to the top with chilled boiled water, roll up with lids. Take care of the cold mist.
Harvesting for the winter in jars without water sill - cold pickling
- Prepare the syrovina in the most important way.
- Salt from rosemary 30 grams of salt per 1 kg of syrovin.
- Grind a little greens from sill, firmly ram into sterile jars, close with scalded plastic lids.
How to curl up for the winter in jars I will prepare with sorrel, with a drop and a crop
- Prepare sorrel, like the first recipe.
- In the sprinklings, take the lower upper young leaves, sort out, wash in the same way in three bowls (cover your hands with mittens).
- Rinse young crepe thoroughly, sharply cut.
- Boil water from the rosemary at the great saucepan 100 ml of water per 100 g of prepared syrovin.
- Put the prepared greens near the water, drown with a spoon, so that it doesn’t come out. Boil after boiling 3 hvilin.
- Pour into sterile jars, roll up with sterilized lids, turn upside down, wrap up and fill up until completely dry.
The sorrel has a large amount of acid, which can be preserved. Treat yourself to cleanliness while wandering and please yourself and your loved ones with savory green borscht with the aroma of the sun of that summer!
Ring out the sound of borscht, or else, let’s prepare a spring and a sorrel, if you don’t blame the food, take those other ingredients. The gentleman's skin may have his own "firm" recipe, but be it one of them, obov'yazkovo mistitime sorrel. It’s not realistic to know the charge of fresh sorrel, if you want the charge of the same amount of the first season, pick up about the harvesting of green sorrel.
Sorrel is a rich herbaceous plant, which is widely used in cooking as a vegetable culture, as well as in medicine, as a lyca. There is a large number of species of tsієї roslin, ale for borscht and cabbage soup vicorist leaves of sour sorrel, or wild, kinsky.
Harvesting for the winter can be dekilkom in ways. Sorrel for the winter in jars can be prepared by drying yogo leaves. For whom they pass away, draw straws and lay them out in an equal ball on the porch. After a few days, the sheets can be picked up and closed in jars with plastic lids. So the sorrel is saved as a sprat of rock. Another way to prepare for the winter without salt is freezing. Before CYM, the sheets are washed, sorted out, folded into cellophane bags and placed in the freezer.
I have more ways to prepare for the winter from sill.
Take care of such a preparation, it will be more fate, but when you cook it, you need to remember about those who don’t need to throw it at the pan. Іsnuє sprat recipes of salting. We’ll also widen it a bit more, and I’ll conserve it for the winter. The term for saving such a product becomes close to 2 years old. Harvesting sorrel in this way is necessary according to a specific recipe, because. some vicorists have different spices, different methods and heat treatment.
I’m harvesting for the winter in my home minds - I’m on the right vdyachna, shards of winter, having tasted the relish of summer borscht, you yourself will say “dark” for those who didn’t want to harvest it. So robbing a lot of people, prepare and use sorrel for the winter, you don’t need recipes for making vigaduvati, they’ve recommended themselves good stench. And I’m saving the best recipe for the winter - the one that suits you best in your kitchen.
Now you know how to freeze sorrel for the winter, how to preserve and dry yogo, or rather, how to save sorrel for the winter for your culinary experiments.
Alemie, all the same, the ladies were glad to see the news of the masters, like harvesting sorrel for the winter:
The sorrel has enough of its own acid, so that it does not rust with any other preservatives, cream of salt;
The optimal size of a can for conservation is 0.5 liters. I use the same stilki for one kastruli borscht;
For aroma, add a little to the crop during conservation;
Canned sorrel is added to borscht in the end of the brew, when the wine reaches already in the broth;
Harvesting sorrel is necessary to be absolutely clean, in order to control which display before saving it, it is necessary to fill it with water again and deprive it for a year;
For conservation and storage, the lids before them must be sterile;
It’s even more convenient, if portions are prepared (jars, packages, too) in one bowl of soup and borscht.
Young juicy sorrel is associated with all of the first herbal green borscht. With a protract of years, we bake pies and cook soups with sour savory grass, as if to avenge the great number of brown tongues. I, zvichayno, I want to repeat t і stravi vzimku. For this, the master prepares sorrel in various ways. Yogo can be frozen, salted, how to close sorrel for the winter without salt? It appears, it's simple. Oxalic acid itself is a powerful preservative, so workpieces can be made without adding salt.
Recipe for canned sorrel "Elementary"
True, this way is even simpler. At the sterilized jar, we tamped down the sorrel, washed it well in front and sorted it out. Yogo can be stacked with whole leaves or pored. It is filled to the top with cold boiled water, it simmers or simply closes with a slit nylon cap. Save the bagan in the cold weather.
Canned sorrel for the winter in a hot way
Vіdmіnіst vіd poperednіgo method polyagє less at the temperature of the water, which is filled with sorrel. In this recipe, wash the sorrel with porcini and fill it with dill. Trochs are checked, until the bulbs are seen again, tamped together, topped up with water to the top and the jars are filled.
This method is the shortest for bagatarians of rich apartments, since such a sorrel can be saved at room temperature.
Recipe for canned sorrel from zukrom
Proportions tsukru and sorrel become 1:5. Rinse the fine sorrel through the zucrum and carefully place it in a sterilized jar. Curved with lids, it is corrected for saving in a cold place.
Sorrel with crop, recipe without sterilization
We sort through the greens, we wash. Okremo narizaemo sorrel and krip. We sterilize jars. The sorrel is heavily tamped, the beast is heavily creaking. We fill everything with cold boiled water, close it, take it from the cold. Crop is taken no more than I shave.
Puree from sorrel: a good preparation for the filling and garnish.
Puree from sorrel is a miraculous addition to rich herbs. 
Yogo can be added as a garnish, pershy and m'yasnі stravi i naviti vipіchku. Be careful not to keep the proportions, so as not to kill the grass supernaturally sour.
Otzhe, leafing through the sorrel, it is sorted out and blanched 5 hvilin. Then we add it to the puree after the help of a blender, bring it to a boil, put it in jars and sterilize it for about a year. Let's get cold, clean up for saving in a cold place. You can make pies and pirіzhki, add to soup and іn.
Є th method: after blanching, the sorrel is passed through a meat grinder with coarse grains or a blender, and quenched, constantly stirring about 10 quills. Then add citric acid (1 teaspoon per 10 liters). Remind the sterilized jars, roam, turn upside down and wrap up. Leave for self-sterilization until complete. Such blanks as a whole accessory for saving in a non-hot comoria in a rich apartment booth, not obov'yazkovo in a lokha. There is only one minus of this method - with insufficient knowledge of the master, there is a great risk of psuvannya (zduttya crishok, the appearance of blossoms that іn.). Vihid - sprout for the cob 1-2 jars, no more.
It appears that there are impersonal ways to close the sorrel for the winter without salt, not particularly turbulent to yourself. Now, your menu will always have fragrant green herbs with a pleasant sourness, irrespective of the season.
Sorrel, without a trace, is worthy of great popularity in the lands of the colossal SRSR. Wines do not care about a special sight, growing like rocks in the same place, but harvesting for the winter allows you to cook quickly and economically impersonal savory herbs in the days of cold weather and snow swirls.
A treasure trove of vitamins - otherwise you don’t call sorrel, which borrows a small little piece of a country house. Vitamins of groups B, A, C, E; acids - oxalic and ascorbic; as well as calcium and magnesium, potassium and iron. To that, while preparing sorrel for the winter, the gentlemen take care of their households with not only a savory, but also brown product. About those, how to freeze sorrel, preserve it with and without sill, how to prepare the filling for pies - Mova go to this article.
The best ways to harvest sorrel for the winter
Recipe 1
Zrіzanu greens resolutely sort out, see the pozhovkle poshkodzhene leaves and bur'yan. It’s better to pray, give a stack of water and spread it on a kitchen towel, so that the water will dry up.
Potim sorrel should be coarsely chopped and blanched. For this, pour water into a saucepan, put it on fire, and after boiling, put sorrel into it. Literally in 30 seconds I shave the greens of the olive color. Now it is necessary to fill half the moon with the minimum and fill the cans.
Vykorivuvaty most large capacity of 0.5 l and less, so that during the winter period, the jar can be vikoristy at a time.
Pour boiling water into the container up to the shoulders, into a kind of blanched sorrel (it spilled over the edge) and clog it negaino.
The caps also need to be sterilized. Closed cans are checked for tightness, turned upside down, and cooled in such a look. Harvesting is good for taking care of the room temperature.
Another recipe for preparing natural sorrel. It is not necessary neither strength, nor tsukor, nor more estimates.
Recipe 2
The preparation method is even simpler. Sorrel does not respond to thermal processing and saves its savory taste.
For robots you need:
- obrobna doshka that gostriy nizh
- jars with lids that can be screwed on, volume 0.5 l or pro, 25 l
- boiled water at room temperature
- sorrel
- At the harvesting, there are only a few leaves, so carefully picking the greens from the bunch, you need to cut the petioles. Preparation of the leaves is filled with a great amount of water and changes її sprat times. From the leaves I can buti zmito all drank and pisok. Then we shift the sorrel from the drushlyak or onto the kitchen towel for the view of the vologists.
Now I’ll drain the greens next, cut them into little pieces of a fine shape, so how to ring out the gentleman to cook green cabbage soup or salad.
Banks, in which greens are laid, are sterilized. Cries are worth the price.
Sorrel sips at the container, strongly tamping the skin portion. You can beat a wooden spoon or a spoon (also a wooden one), or you can just take it with your hand.
Now I will fill the jar with water. Neatly, in a thin stream, at once crushing greens. Let me allow you to win again, which I have lost among my little things. Drive into the jar uvіyde zósіm not rich, but it's your fault buti is flush with the upper edge of the neck of the jar. With such a look, you will immediately zagvinchuyut. Take care of sorrel without salt, maybe more fate, saving freshness with it.
Such preparation is universal. You can vicorate for soups and salads without over-salting the grass. For licorice vipіchka, you will need to add tsukor.
Before the speech, petioles, like brined stalks, I cook sorrel without salt, you can refine it in a blender and freeze. A small portion of such puree will add sourness to borscht chi sauce. At soup yogo add before vimknennyam.
SORREL for the winter: just add water
Harvesting I swear from the sill a little chim vіdrіznyaєtsya in the previous recipe.
Keep the leaves of the sorrel, it is necessary to cut it with wives or shmatochki - to whom it is appropriate - and put the jars at the sterilization. Tamp the greens so that they are empty between the product. A teaspoon of salt is poured on top. Sil maє buti zvichayna, kam'yana, without any additives. Now it is necessary to pour boiled water at room temperature. Lіti slid neatly, lightly squeezing leafing with a wooden spoon, so that the stench does not spit. Having filled the capacity with water along the edges, they clog it up and direct it to the savings.
Sorrel from green cibulia
Sorrel can be harvested from sumishi with other greens. This preparation is ideal for green borscht or salad.
Ingredients:
- fresh greens sorrel - 450 g
- green cybuli feather - 450 g
- young greens crop - 220 g
- parsley leaves - 220 g
- sil kitchen without additives - 80 g
Miraculous preparation, like an hour for the master to prepare the dinner for the evening.
It is necessary to sort out all the greenery, remembrance and let it dry, spreading it in a thin ball on the towel. Then all the components are adjusted to small pieces and placed in a cup. At the top, add strength and mix, lightly crushing the mass. Mechanical action on the greens to speed up the sight of the juice.
Pіvlіtrovi jars vitrimyut at low-boiling water 15 khvilin, and liter - 25 khvilin. After the end of the hour, the banks are clogged, cooled, turned upside down, and straightened out at the bank.
In order to get rid of the unacceptable heritage, I harvest it for the winter, I can win but it’s relatively vimity. It costs all, without blame, recipes. Pirchene and pozhovkle leaves are seen. Containers for harvesting and lids should be thoroughly cleaned and sterilized.
Gentlemen need sorrel and gas water. Simply gassed water without flavored additives. Її slid before chilling. The sorrel is cut in small pieces and placed in a prepared container for a yakomoga. Then we fill it with gas water and immediately wander. A bottle with gas water must be kept closed, so as not to waste the birthmark of the blank - gas bulbs.
The sequence is so.
- Spachatku zapovnyuyut banks sorrel, the docks do not end the whole narіzka.
- Let's fill one of them with gas,
- gvinchuyut suliya with water and zakochuyut jar.
- And so far. Duzhe zruchno pratsyuvati at chotiri hands.
All the colorful speeches I swear with such preparations are saved, and the streaks from this preparation create a reaction in the form of fresh greenery.
Harvesting for the winter: video
So that the Uzimka can be eaten with pies (or patties) with a sorrel, pick up the next snail about it. Harvesting with additional zucru will become an excellent filling for any kind of vipіchka.
- Banks are relatively vimiti and sterilized.
- Pomitiy and dry sorrel dryly cut.
For 1 kg of greens, you need 200 g of squash. The sorrel is carefully placed near the jar, drawing the zucru with yoga balls. The upper ball can be succulent. Save such a preparation in the refrigerator. But it’s true that the place is true, if on the winter evening pies appear on the gospodar’s table, which tell about summer.
Sushinnya I swear
I swear richly, but there is no time for harvesting - you can dry it. Golovna umova - the presence of direct sony exchanges.
Rinse the leaves of the sorrel, you can see the puffs and loose parts of the growth. Discuss on a towel abo city. They gave the greenery to trim and lay it out in a thin ball on paper in a well-ventilated and warm welcome. It is necessary to break the narizka postiyno, so that the drying would be evenly. Ale, it’s also important not to overdry the sorrel, otherwise it’s squeaky and turn into a saw. Take dried sorrel from paper bags or glass jars.
Even a simpler option is prepared for the winter. Freezing can be like trimmed greens, and the whole leaf as a whole.
Before laying, I sorrel in the freezer, yogo miyut and dry. Potim narіzayut ta lay out at the container. You can win polythene bags. Having put the sorrel in the bag, it is necessary to burn it tightly, having seen the zayve in such a rite. Tse, with his blackness, lead to a change in the obligation of the throat.
You can freeze and sum the greens, adding to the sorrel krip, parsley and green cibula feather.
Containers should be small for one preparation. Tsey principle is to stop freezing in packages. Portion to smash one pan of borscht from rozrahunka. Important is the idea of freezing - that's simplicity.
As if leafing through the sorrel, then put them in the freezer, on the right, a few quills. Until then, the frozen greens have the maximum number of brown tongues.
How to freeze sorrel: video
So, so ... With sour sorrel, which is often picked up from the beds like a Buryan, you can make a jam. The relish of yoga is unparalleled and, far away, the relish of apple jam. You need to be a right gourmet, to appreciate the look of the prepared food.
Rozrahunok produktіv for cooking licorice lassoshchiv
On the skin, 500 g of greens should be taken 400 g of sucrose and 30 ml of water.
Obrobka I swear that cooking varennya:
- Sorrel is thoroughly washed in dekilkoh waters, you can see the leaves and petioles.
- Be afraid to take water, and put it on the towel, let it dry.
- Let's cut Yogo into cubes with husbands and put them into a saucepan. The bottom of the saucepan can be warm, but it protects the boil from the burning.
- Here, water is added, that tsukor. When cooking, the workpiece should often be mixed, and the hour of preparation should be left to fall due to the density of the finished product.
Just as the gentleman is transferring to roll up the brew, they lay it hot in clean and dry jars and clog it.
By adding a pinch of ground cinnamon, you can change the taste of the finished product. Zrobiti tse you can for example varіnnya. Varennya with cinnamon is forced to snuggle up on a full fire under the lid of a little whilin.
Varennya from sorrel and orange
Ingredients:
- sorrel - 500 g
- zukrovy pіsok - 400 g
- water - 30 ml
- citric acid - on the tip of a knife
- orange - 1/2 part
Purely leafing, I slash dryly with a knife. Half of an orange is rolled on a meat grinder. Components are placed near the pan and mixed. Seize with zukr, add a tablespoon of water and citric acid. Sumish needs to be boiled for about 15 quills. Spread hot on clean and dry jars and roll up.
You need 500 g of sorrel and 1 bottle of honey.
Leaves are washed, let dry, water-creamed in the form of petioles and cut. Minced sorrel is boiled in a saucepan, poured with honey and mixed. Boil the varennya on full fire until thickened. Pour into jars and clean up before winter at lioh.
Having cooked the brew, I swear, then think about the dishes, in which it will be cooked. Through a large number of acids, the most important thing is to see an enameled basin or a stainless steel pan.
All kinds of jams can be served as a filling for licorice vinaigrette or for sandwiches and toast.
Obov'yazkovo prepare sorrel for the winter - the collection of vitamins will be at hand!
