Canned Sorrel for Winter 

Sorrel is a spring gift of nature, whose tanginess we want to preserve as long as possible. The ideal solution is canning sorrel for the winter, as during the cold months our bodies especially need vitamin support, and a jar of sorrel canned in the spring will remain consumable during the winter. The video recipe provides more details on canning sorrel in an autoclave.

To ensure the canned sorrel, rich in vitamins, is not only beneficial but also tasty, we add natural ingredients that enhance the aroma and extend shelf life. These include: lemon—a natural preservative adding pleasant tanginess; sugar and salt to balance the taste of the final product; garlic for piquancy and aroma.

This sorrel recipe for winter in jars is perfect for the autoclave, as the minimal amount of water and natural ingredients ensure long storage even without vinegar.

The versatility of this preparation will pleasantly surprise you! Sorrel is suitable for numerous dishes, such as:

• Green borscht—a classic that can now always be at hand;
• Sorrel sauce for meat or fish—unusual, but aromatic and refreshing;
• Omelettes or casseroles—add a spoonful of sorrel for a bright taste and pleasant tanginess;

Sorrel in jars - 2 pcs of 0.5 liters each.

To prepare sorrel in an autoclave, simply set the temperature to 80°C for 5 minutes. This gentle mode allows you to:

• Preserve vitamins and microelements to the maximum (especially vitamin C, which degrades quickly at high temperatures).
• Maintain the rich green color of the sorrel.
• Get a hermetically sealed, sterile, and safe preserve.
• Save significant time — preserving is several times faster than traditional methods.

Preserving sorrel in an autoclave is a modern way to lock spring flavors in a jar. Thanks to the proper processing mode, the greens retain their full benefits and taste, and the jars stay safe and high-quality for years. How do you preserve sorrel for winter? Share your tips and serving ideas in the comments — we’re curious to know!