How to properly preserve sorrel: the easiest way

There are many ways to harvest sorrel. The best of them is canning in jars. Thanks to this, the greens do not lose their flavor and natural acid. For canning, experienced housewives advise using young sorrel harvested in April-May, while the one that grew later is coarse and not so useful.

Ingredients:

• sorrel - 200 g
• water - 1 glass
• salt - 0.5 tsp.

Method of preparation:

1. First, sort and rinse the sorrel leaves under cold water. Put them in a colander and leave them to dry slightly.

2. Cut the sorrel leaves as thinly as possible.

3. Pour water into a saucepan and bring to a boil. After boiling, add the sorrel leaves. Cover and heat the greens for 4 minutes.

4. Then stir the sorrel with a wooden spoon, cover again and leave for 2-3 minutes.

5. Put the steamed greens in sterilized jars and seal them with hermetically sealed lids. Turn the jars upside down, cover with something warm, and leave them to cool completely. Store the cooled sorrel in a cold place.