• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Valya's Taste of Home logo

  • Home
  • Recipe Index
  • About
  • Shop
  • Work with Us
    • Privacy Policy
    • Copyright
    • Disclosure
  • Contact Us
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Shop
  • Work with Us
    • Privacy Policy
    • Copyright
    • Disclosure
  • Contact Us
  • Subscribe
  • Let's Connect

    • Email
    • Facebook
    • Instagram
    • Twitter
    • YouTube
  • ×
    Home > Canning

    How to Can Sorrel

    Published: May 11, 2016 · Modified: Mar 19, 2018 by Valya's Taste of Home · This post may contain affiliate links · 18 Comments

    32 shares
    • Facebook
    • Twitter
    • LinkedIn
    • Email
    Jump to Recipe Print Recipe

    How to Can Sorrel

    We love sorrel borscht! It's a staple in nearly every Ukrainian household but is special to each in their own way. Growing up my mom made it pretty often, creating wonderful childhood memories. Now every time I make sorrel borscht it brings back many memories of those sweet, careless childhood days. The borscht itself is very savory. While enjoying a bowl, you can’t help but get curious about just what exactly sorrel is, its background and the benefits it offers. Much info can be found out there, but here is a bit of information for your reading pleasure while you enjoy a tasty bowl of Sorrel borscht.

    “Sorrel is...

    ... a fascinating perennial herb that is used all around the world and is cultivated for a wide variety of uses. Although it is primarily grown for use in food, due to its sharp, tangy taste, it also has a vast array of health benefits associated with it. There are a number of varieties of sorrel that grow in different regions of the world, and while many of them have slightly different characteristics and associated health benefits, they are generally the same. The plant itself has broad green leaves that comprise the majority of the surface area, but the roots stretch deep into the ground. The red and purple flowers that annually bloom are one of the best ways to locate sorrel.

    Some of the health benefits of sorrel include its ability to boost eyesight, strengthen the immune system, improve digestion, build strong bones, increase circulation, increase energy levels, help prevent cancer, reduce certain skin conditions, lower blood pressure, increase appetite, slow the aging process, protect against diabetes, strengthen heart health, and improve kidney health.” Retrieved from: https://www.organicfacts.net/health-benefits/herbs-and-spices/sorrel.html

    Ingredients:
    Sorrel

    How to Can Sorrel

    Jars with lids. (I prefer pint size jars, for freshness, so the amount is just enough for one pot of borscht. You may want smaller jars for a smaller family size.)

    How to Can Sorrel

    Instructions:

    1. Cut sorrel at the base of the stems (closer to the ground) in thick bunches and place them into a large bowl.

    How to Can Sorrel

    How to Can Sorrel

    2. Sort sorrel. (Always a fun task...ahem!) Pluck stems off sorrel leaves (towards the bottom of the leaf). Set aside good quality leaves in stacks on large platters, or a clean surface.

    How to Can Sorrel

    3. I keep only good leaves. Leaves that are too small, discolored or with big holes, I toss in a separate, unusable pile for my chickens enjoy. This step is a bit tedious but important to preserve the best quality sorrel.

    How to Can Sorrel

    4. Cut one bunch of leaves at a time, one inch apart.

    How to Can Sorrel

    5. Place cut sorrel in a large bowl of cold water. (I fill as many large bowls as needed until all the good sorrel is done first, then I’m ready to clean and cook them.)

    How to Can Sorrel

    Washing Instructions:

    It's a bowl switching system. Wash sorrel well in bowl 1 (the glass bowl). Pull out as much sorrel from bowl 1 as fits in your hand and transfer into another clean and empty, bowl 2 (red bowl), until bowl 1 is empty. Fill bowl 2 with cold water. Pour out the dirty water out of bowl 1, wash and set it aside. Now wash the sorrel in bowl 2 transfer it into the clean and empty bowl 1. (Confusing? See pictures and comment.) Repeat these steps one more time (so that sorrel gets washed 3 – 4 times).

    How to Can Sorrel

    Cooking instructions:

    Wash and sterilize jars (see how to here).

    1. Bring half of a large pot of water to a boil. Take handfuls of clean sorrel out of the bowl, shake off some water over the bowl and transfer them into boiling water. Fill the pot with as much sorrel as it fits the top. If you have fresh sorrel left, you will need new boiling water and repeat the same instructions. I try to use a pot large enough to fill all the cut sorrel at once. (If these steps are unclear, you are welcome to ask questions in the comments below.)

    How to Can Sorrel

    2. As soon as all the sorrel is in boiling water, continuously push on them downwards to submerge with a large spoon. This will stir and mix the sorrel. Continue pushing/mixing the sorrel down into the water until the water boils again. Remove pot(s) from heat.

    How to Can Sorrel
    Canning:

    1. Transfer cooked sorrel into jars with the spoon used for mixing, leaving a ¼ inch of space empty at the top of the jars. (I hold the jar up to the pot for shorter transferring distance. Be careful not to burn yourself. If holding hot jars in a towel is still too hot, set it the stove top and bring spoonfuls to the jar.) Wipe off the neck of the jar with a paper towel. Place on the lid (they will also be hot, so use a towel). Screw on the lid as tightly as possible with a kitchen towel.

    How to Can Sorrel

    2. Turn the jars upside down on their necks, and let them cool completely.

    How to Can Sorrel

    Turn cooled jars right side up and store it in a cool, out of the way place. Leave them there for a couple of days, before using them to make green sorrel borscht.

    How to Can Sorrel

    Recipe Card

    How to Can Sorrel

    How to Can Sorrel

    Valya's Taste of Home
    No ratings yet
    Print Recipe Pin Recipe
    Course Canning

    Ingredients
      

    • Sorrel
    • Jars with lids I prefer pint size jars, for freshness, so the amount is just enough for one pot of borscht. You may want smaller jars for a smaller family size.
    Read More

    Instructions
     

    • Cut sorrel at the base of the stems (closer to the ground) in thick bunches and place them into a large bowl.
    • Sort sorrel. (Always a fun task...ahem!) Pluck stems off sorrel leaves (towards the bottom of the leaf). Set aside good quality leaves in stacks on large platters, or a clean surface.
    • I keep only good leaves. Leaves that are too small, discolored or with big holes, I toss in a separate, unusable pile for my chickens enjoy. This step is a bit tedious but important to preserve the best quality sorrel.
    • Cut one bunch of leaves at a time, one inch apart.
    • Place cut sorrel in a large bowl of cold water. (I fill as many large bowls as needed until all the good sorrel is done first, then I’m ready to Washing Instructions:
    • It's a bowl switching system. Wash sorrel well in bowl 1 (the glass bowl). Pull out as much sorrel from bowl 1 as fits in your hand and transfer into another clean and empty, bowl 2 (red bowl), until bowl 1 is empty. Fill bowl 2 with cold water. Pour out the dirty water out of bowl 1, wash and set it aside. Now wash the sorrel in bowl 2 transfer it into the clean and empty bowl 1. (Confusing? See pictures and comment.) Repeat these steps one more time (so that sorrel gets washed 3 – 4 times).
    • clean and cook them.)
    • Cooking instructions:
    • Wash and sterilize jars (see how to here).
    • Bring half of a large pot of water to a boil. Take handfuls of clean sorrel out of the bowl, shake off some water over the bowl and transfer them into boiling water. Fill the pot with as much sorrel as it fits the top. If you have fresh sorrel left, you will need new boiling water and repeat the same instructions. I try to use a pot large enough to fill all the cut sorrel at once. (If these steps are unclear, you are welcome to ask questions in the comments below.)
    • As soon as all the sorrel is in boiling water, continuously push on them downwards to submerge with a large spoon. This will stir and mix the sorrel. Continue pushing/mixing the sorrel down into the water until the water boils again. Remove pot(s) from heat.
    • Canning:
    • Transfer cooked sorrel into jars with the spoon used for mixing, leaving a ¼ inch of space empty at the top of the jars. (I hold the jar up to the pot for shorter transferring distance. Be careful not to burn yourself. If holding hot jars in a towel is still too hot, set it the stove top and bring spoonfuls to the jar.) Wipe off the neck of the jar with a paper towel. Place on the lid (they will also be hot, so use a towel). Screw on the lid as tightly as possible with a kitchen towel.
    • Turn the jars upside down on their necks, and let them cool completely.
    • Turn cooled jars right side up and store it in a cool, out of the way place. Leave them there for a couple of days, before using them to make green sorrel borscht.
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
    LIKE FOLLOW

    If you make this How to Can Sorrel recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂

    PIN ME!

    How to Can Sorrel

    More Canning

    • Learn how to make the most delicious Sauerkraut ever with this simple recipe! This homemade sauerkraut recipe is packed with flavor and is incredibly easy to make.
      How to Make Sauerkraut at Home (Easy and Full of Probiotics)
    • At the perfect, identical rows of jars as they cooled, as well, wondering when the time would come when we would open those little treasures.
      Super Easy Dill Pickles Recipe (Perfect for Beginners!)
    • In this recipe, I'll show you how to make delicious and crispy refrigerator pickles that are sure to impress your family and friends, and you'll personally fall in love with them. 
      The Best Homemade Refrigerator Pickles (Simple and Easy!)
    • Vegetable Salad Recipe (The Perfect Canned Veggie Salad)
      Vegetable Salad Recipe (The Perfect Canned Veggie Salad)
    32 shares
    • Facebook
    • Twitter
    • LinkedIn
    • Email

    Reader Interactions

    Comments

    1. Karen says

      September 24, 2020 at 2:21 am

      When you pack the jars with cooked sorrel, are you adding some of the water it was cooked in?

      Reply
      • Valya of Valya's Taste of Home says

        September 24, 2020 at 12:53 pm

        Yes, I do. Thanks for asking!

        Reply
    2. Larisa says

      April 24, 2017 at 6:00 pm

      Last year I did a new way, just sorrel and cold water. Turn out really good!!! Sold out!!! It tast like a freash sorrel from garden.

      Reply
      • valya'stasteofhome.com says

        April 24, 2017 at 10:46 pm

        I've tried that way too, but it molds really fast, especially the top part of it.

        Reply
    3. Veronika says

      July 27, 2016 at 11:27 pm

      Hello, i was wondering if you can post your version of sorrel borscht using the canned sorrel. Ive never tried green borsht, so im very curiouse what it is. thank you.

      Reply
      • valya'stasteofhome.com says

        July 28, 2016 at 11:50 am

        Sure. I'll put it on my to blog list. Thanks for stopping by and commenting 🙂

        Reply
    4. Marina says

      June 16, 2016 at 2:25 pm

      I've been looking for a recipe like this for a long time. I will definintly do this one because it is just the way I like it. Thank you Valichka! ?

      Reply
      • valya'stasteofhome.com says

        June 16, 2016 at 10:57 pm

        Enjoy! Thank you for your comment 🙂

        Reply
    5. viktoriya says

      May 14, 2016 at 6:18 pm

      Valya, for how many months its good to keep for?

      Reply
      • valya'stasteofhome.com says

        May 14, 2016 at 7:01 pm

        It's good until next spring, when you harvest sorrel again. I can just enough for the winter months.

        Reply
    6. viktoriya says

      May 12, 2016 at 3:38 pm

      Valya, for how long you can keep jars?

      Reply
      • viktoriya says

        May 12, 2016 at 3:40 pm

        and where do you store it

        Reply
        • valya'stasteofhome.com says

          May 12, 2016 at 4:01 pm

          I store canned sorrel in the cool place like basement for example. I hope I answered all your questions. Thank you for stopping by and commenting.

          Reply
      • valya'stasteofhome.com says

        May 12, 2016 at 3:59 pm

        Right before I start washing sorrel. When the oven reaches 200 F, I turn the oven off and keep them in the oven until ready. Then I take one jar out of the oven at the time.

        Reply
    7. Zhanna says

      May 11, 2016 at 5:01 pm

      Wow! I finally found the one! I've been looking for a recipe like this! Your blog and picture are just amazing Valya:) Your recipes are very unique unlike other Russian food blogs. Keep up the good work;)

      Reply
      • valya'stasteofhome.com says

        May 11, 2016 at 7:56 pm

        I'm glad you found the recipe you were looking for. I really appreciate your sweet and very encouraging words. It means a lot to me. Thank you Zhanna and have fun canning. 🙂

        Reply
    8. Vera says

      May 11, 2016 at 3:01 pm

      I'm excited to see this post because this past winter we were craving green borsh but didn't have any sorrel. So I bought a few different brands of pickled sorrel at the Russian store but was very disappointed at the quality. I'm definately using your instructions to can a nice supply of sorrel for the cold months! ? Thank you!

      Reply
      • valya'stasteofhome.com says

        May 11, 2016 at 3:39 pm

        I know exactly what you mean. My mom used to pack it fresh with salt, but it would mold on top. I don't even remember whom I got this recipe from, but it's sure nice to have sorrel borscht during cold days. I've been canning sorrel for over 5 years now. Enjoy!

        Reply

    Tried this recipe? Leave your review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet the Author

    Valya with cake

    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

    Footer

    Footer

    ↑ back to top ↑

    HOME · ABOUT · CONTACT · SHOP · PRIVACY POLICY

    SIGN UP! For Emails and Updates

    Valya's Taste of Home is a Participant in the Amazon Services LLC Associates Program · Disclosure

    Copyright © 2025 Valya's Taste of Home LLC - All Rights Reserved

    32 shares
    • Facebook
    • Twitter
    • Pinterest
    • LinkedIn
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required