Canned Sorrel
Description
Perfect for winter pantry storage. It is very difficult to give exact amounts of the ingredients needed to prepare canned sorrel. Everything depends on how tightly you pack the jars and how much salt you want to use. This method works well because the sorrel will be fully cooked, and after opening a jar you will only need to put it in a pot. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Place the sorrel in a deep bowl and cover with cold water. Even if the greens look clean, leave them in the water for about half an hour.
- 2
Step 2
2. Then rinse under running water, transfer to a colander, and let drain. After that, you can start slicing.
- 3
Step 3
3. When slicing, do not chop too finely, as the sorrel will shrink further in volume.
- 4
Step 4
4. Sterilize the jars and lids in advance. Arrange the greens in clean jars and pack them down with a spoon (so more will fit). Add salt to the jar. Remember that too much salt will make any dish made with the sorrel too salty. Keep this in mind.
- 5
Step 5
5. Bring the water to a boil (though a cold-water version works too) and pour it into the jars. Don’t worry if the greens quickly lose their bright color—that’s normal. Seal the jars and leave them upside down until completely cool. If you like, for extra safety you can sterilize them for 5–7 minutes.