Of all the possible options on how to save for the winter Sorrel, distinguish conservation (salt, hot or cold water), drying and freezing.In all cases, the greens should first wash, sort out and cut.The latter procedure is considered the most troublesome, so many housewives, before saving for the winter Sorrel, grind it, leaving the leaves intact.Undoubtedly, this will save a lot of time in the summer, but then when using harvesting appear certain inconveniences.So experts recommend cooking all the pre-grind it.
Frozen sorrel in winter
Those who have a good roomy fridge, nothing to even think about how to take advantage of other recipes.After all, this on the one hand to banality is simple, the other - allows you to save a maximum of nutrients in all the vegetables, which just is sorrel.Recipes for the winter are all good, but this is still the best.
So you must sorrel sort, wash, dry, cut and packed in bags or containers (preferably in portions).After that, they are sent to the freezer.In winter, when the vegetable is needed, it will have a defrost at room temperature.In the case where the preform made without grinding, sorrel be parsed into portions beams, each of which is separately packaged.This is necessary in order to defrost it strictly in the required amount, repeat the procedure as many times is not recommended.
Drying
thinking about how to keep the winter sorrel, and eliminating freezing for some reason, you should pay attention to the recipe.The leaves must be pre-wash, remove all weeds and chop finely.They are then laid out in a single layer on a clean sheet of paper and left to dry in a warm place, except for direct sunlight.A few days later, during which a mass periodically inverted, sorrel is completely dry and it will be collected in a sealed storage container.This can be a container or jar with tight-fitting lid.Before you use dried herbs, it is necessary to leave for a while in the warm water.
Preservation
Knowing how to save for the winter Sorrel previous two ways, many of his mistress still prefer to preserve.Perhaps this is due to the ease of further use or just become a habit to put all banks.Marinade for sorrel alone is not used as due to the high concentration of acid in the leaves, he does not spoil, even if it is pouring cold water.There are several ways of conservation.Firstly, it is salting.Prepared sorrel (washed, dried and chopped) firmly placed in glass jars, sprinkling it liberally with salt.Hexanoic closed or metal lid, the water in this case is not used.The process is very simple, but has several disadvantages.Firstly, sorrel turns salty, which does not allow to use it for desserts and other dishes.Secondly, it is stored in this form can only be in the refrigerator, it is not always convenient.
two other options let you get conservation moderately salty foods.Prepared sorrel must be expanded into sterile jars, a little salt (a teaspoon without a hill in the liter container) and pour boiling water.Then they should be resealed and stored in a dark place with the rest of canned food.
Cold workpiece is also possible.In this case, sterilized and cans and lids.Sorrel is placed, as in the previous recipe, salt and pour cooled boiled water, then spin and sent to the pantry or cellar for storage.
Whichever option blank, natural useful product is obtained without the use of preservatives and other chemicals.
