Usuba
Canned Sorrel for Winter
How to preserve sorrel in jars for the whole winter. This preparation is suitable for soups, sauces, and other dishes. Sorrel retains its taste and beneficial properties thanks to sterilization and hermetic sealing.
- Total
- 60 min
- Standard serving
- 251 g
Ingredients
Total 2
Instructions
- 1
Step 1
Rinse the sorrel with cold water and wash it thoroughly, removing dirt and sand.
- 2
Step 2
Sort through the sorrel, remove damaged leaves and stems. Dry on a towel or paper.
- 3
Step 3
Wash the jars with baking soda or dish soap, rinse with clean water.
- 4
Step 4
Sterilize the jars using a convenient method: in the oven at 120 °C, using steam, or in boiling water.
- 5
Step 5
Boil the lids in water for 5-10 minutes.
- 6
Step 6
Cut sorrel into thin strips 0.5–1 cm wide.
- 7
Step 7
Spread the chopped sorrel into prepared jars with a spoon. Fill to the top, lightly tamping down each layer.
- 8
Step 8
Boil water in a kettle or pot.
- 9
Step 9
Fill the jars with boiling water to the very top, leaving minimal headspace.
- 10
Step 10
Seal the jars with lids or screw them on. Turn the jar upside down and check the seal. Wrap in a blanket or towel and let cool at room temperature for 12–24 hours.
- 11
Step 11
Store in a cool, dark place: cellar, basement, or refrigerator. Shelf life — up to 1 year.
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