Many housewives try to keep up with the times and prefer not to preserve foods with salt or sugar today, but use freezers for savings. Research scientists in this area show that quick-frozen foods better preserve vitamins, taste and even smell than if they used some other method of conservation. And not so it is unimportant - the original form is kept.
Freezing is the simplest way of harvesting. You can freeze almost all products, especially those that are lacking in winter. They include sorrel and early vegetable culture. It has a lot of oxalic acid and organic substances. Contains vitamins: iron, carotene, potassium and vitamin C. In medicine, it is characterized by general strengthening qualities, improves digestion.
Technology of freezing sorrel
How to freeze sorrel for the winter? This will not make anyone particularly uncomfortable. Fresh sorrel should be carefully sorted out so that there are no flower arrows and grass blades. Further it is necessary to wash it, (the plant often comes in contact with the ground). To all sorts of dirt settled on the bottom (after freezing it can not be done any more). If the leaves are large, they can be crushed across into small pieces (3-4 cm). Then, sorrel should be immersed in boiling water for 1 minute. The bright green color of sorrel has become dark olive. No need to attach more importance to this - the color change did not affect the quality of the product.
From hot water, they pull it out and let it drain into the bottom of the saucepan. Some time, the sorrel needs to be allowed to cool down (within 1-2 hours), get rid of excess water, dry it a little (so that an unappetizing lump does not turn out during the freezing), and then spread out in small portions over plastic bags. Before freezing the sorrel, release excess air from the package. Portions should be designed for the volume of the pot. Another tip: you do not need to defrost the sorrel before cooking. As the product is needed, the contents of the package are taken out in the frozen state and lowered into boiling borsch. At this time, the remaining vegetables are already brought to the ready. In this case, pay attention to the appearance of the frozen product in appearance smell is not inferior to summer, fresh. Now a fragrant dish can be served with a table.
Other ways to freeze sorrel
You can offer another three slightly different ways to freeze sorrel. In the beginning, everything is as usual: peel, loosen from the petioles, rinse, dry on a towel. And then, in one case, you can turn the blender into a puree sorrel, the latter spread out on containers and put in a freezer. In another case - a finely chopped product is tightly stuffed with a container or bag (by the way, in order to save space when loading in a package, lay a layer no more than 1 cm). Put in the freezer. In the third, the finely chopped sorrel is laid out on containers and filled with chilled boiled water. Only then - in the freezer.
Sometimes, mistresses doubt the choice of the method of freezing, and sometimes the question of "how to properly freeze sorrel" does not give them peace. Each of the proposed options is suitable for preserving the product, but the choice remains for the person.
You can freeze sorrel, along with other types of greenery, portionwise: parsley, dill. Fans of pies with sorrel are advised to keep the product in the freezer without chopping it and freezing it completely.
For all its usefulness, sorrel is not recommended to be consumed more than twice a week. It contains oxalic acid, which has a bad effect on the urinary tract. It is better to combine the use of this culture with other vegetables.