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Parsley can be salted for the winter in glass jars or hermetically sealed containers, made of food grade plastic. Greens are processed in a dry way, simply mixed or sprinkled with salt. Raw materials can be cut and filled with brine. With any type of conservation, most of the nutrients, as well as the aroma of the herb, will remain throughout the winter.
Is it possible to salt parsley for the winter
Most often, greens are harvested in dried or frozen form. These processing methods have their pros and cons. Dried parsley loses its flavor and some of its useful components. It will take a long time to prepare it. Freezing is a more convenient method if there is little greenery and there is room in the freezer.
It is better to pickle a large amount of parsley in jars for the winter.
Greens in glass containers are well stored. Recipes do not require heat treatment, and salt acts as a preservative.
You can use canned parsley in the preparation of the first and second courses. It should be noted that salt is used to store greens, so the taste of the dish is adjusted only after adding the greens.
The benefits and harms of salted parsley
There are many useful components in canned parsley for the winter. The chemical composition of the herb includes:
- vitamins of group B, E PP;
- beta carotenes;
- folic acid (B9) and ascorbic acid (C);
- phylloquinone (K);
- apigenin (bioflavonoid compound).
The preparation for the winter contains:
- zinc;
- sodium;
- potassium;
- phosphorus;
- calcium;
- copper;
- magnesium.
Useful properties of salted parsley:
- Participates in hematopoiesis, normalizes the number of red blood cells, improves clotting, prevents the development of anemia.
- Promotes the work of the brain, increases the connection between neurons.
- Improves lipid metabolism, normalizes liver function.
- It has a diuretic effect, reduces swelling.
- Strengthens gums, whitens tooth enamel.
- Acts as a strong antioxidant. Prevents the development of atherosclerosis, strengthens blood vessels, relieves inflammation.
- Calms and restores the nervous system, improves sleep quality.
- Normalizes fat metabolism in tissues, parsley is useful for losing weight.
- Normalizes hormonal levels in women, participates in the production of testosterone in men.
- Improves the digestive system, removes toxins.
The herb is indicated for treatment:
- prostatitis;
- muscle spasms;
- obesity;
- diseases of the gastrointestinal tract;
- depression;
- atherosclerosis;
- allergies.
The harm of parsley with salt can only be with its excessive use. Use with caution in the following conditions:
- exacerbation of cystitis;
- urolithiasis disease;
- nephritis;
- high blood clotting;
- an allergic reaction to parsley;
- anorexia.
It is not recommended to use parsley during pregnancy as it can cause the walls of the uterus to contract.
Selection and preparation of parsley for harvesting
To pickle greens for the winter, use young parsley of good quality, juicy, without dry or yellow leaves. Cut, retreating from the base of the bush, about 10-15 cm.
Greens are taken for canning at the beginning of summer, that is, before the flowering phase and the formation of hard stems
How to prepare raw materials for processing:
- The workpiece is sorted out, dry or yellow leaves, possible grass or small debris are removed.
- Make a weak saline solution, in which the greens are immersed for 10-15 minutes. This is necessary to get rid of small insects.
- Take out and rinse under running water.
- The raw materials are laid out on a cloth tea towel. It is necessary for the moisture to evaporate completely.
- Collected in small bunches, convenient in size for cutting.
- Remove the tough part of the stems.
- Cut into small pieces.
How to salt parsley for the winter in jars
You can prepare parsley with salt for the winter in jars of any size, but it is better to use small ones. In this case, the workpiece will be well salted. Some recipes do not provide for sterilization of preservation containers. But jars and lids should be disinfected to prevent mold. For heat treatment of glass containers, you can use a microwave or oven. As a last resort, cans can be doused with boiling water and dried.
Dry salted parsley recipe for the winter
The recipes recommend a 5: 1 ratio of parsley and salt, that is, about 500 g of grass will need 100 g. To prevent the greens from getting too salty, 2 tbsp is enough. l.
Recipe for parsley with salt for the winter in a dry way:
- The prepared raw materials are placed in a mixing container, it is better to take a bowl made of plastic or glass.
- They are processed in small batches, about 1 kg each.
- Salt is added to the raw materials, they begin to mix according to the dough kneading principle.
- After a while, juice will appear.
- The mass is placed in dry, processed jars, each layer is well compacted, you can use a spoon or a rolling pin, if this is not done, the greens will settle and the container will become half empty.
You can close it with metal or nylon caps. In the second case, a clean gauze is placed on the surface of the workpiece, a layer of salt is poured, and closed.
You can prepare grass in a container:
- The bottom is covered with salt.
- Lay out the raw materials in layers. Sprinkle each row with salt.
- Fill up to the top. The final layer is salt. The containers are closed.
- Put in the refrigerator.
Use the herb for this recipe first. The shelf life is no more than four months.
Store the workpiece at a temperature of +4 0C in the basement, closet or refrigerator
Recipe for salting parsley for the winter with brine
After processing, parsley can be chopped or twigs can be used to remove the tough parts of the stem. The brine is prepared at the rate of 2 tbsp. l. salt in 2 liters of water.
Process sequence:
- Sterilized jars are tightly filled with raw materials.
- Put water on fire, prepare brine.
- Containers are poured with boiling liquid.
- Sealed with metal covers.
The jars are flipped to make sure they are closed tightly and covered with a warm blanket or blanket.
Brine greens can be prepared in the following way:
- Jars (0.5 l) are tightly filled with chopped raw materials, about 5 mm are left to the top.
- Pour ½ tbsp. l. salt and pour boiling water to the top.
- Put a tea towel at the bottom of the pan, put jars and cover with lids.
- Pour water into the container so that it reaches the container hanger.
- Sterilize for 2-3 minutes.
Sealed and flipped onto lids.
Harvesting for the winter after sterilization retains its nutritional value for 9-10 months
Conclusion
Salting parsley for the winter can be done in a quick way: sprinkle with salt or pour in brine. The shelf life of the product can be extended if the herb cans are sterilized. Canned parsley is used as a seasoning for first and second courses. It gives not only a pleasant taste, but also a fresh aroma of greens.
