How to keep birch sap without boiling. Harvesting and storage of birch sap until summer

To get a healing drink, you need to go to the forest for it. You need to choose birch for its production in environmentally friendly places. Trees growing along the road or in urban areas produce a liquid that contains a large amount of harmful substances. Use can bring harm to a person instead of benefit.

The season for collecting healing liquid from birch is from mid-March to mid-April, until the first leaves have blossomed. The greatest intensity of its expiration in the period from 12 to 18 hours of the day.

How to collect birch sap?

The collection process can be described as follows:

1. Healing liquid is collected only from mature trees. Their trunk diameter must be at least 20 cm. If you collect a drink from young birches, then they are irreparably harmed, and they can dry out.
2. The hole in the barrel is best done with a drill. This method will cause less damage to the tree.
3. The hole should be made 2-4 cm deep. A tin or plastic groove is inserted into it or gauze is tied. The ends of the fabric are tucked into the neck of the container where the liquid is collected.
4. Collect it in plastic bottles. Previously, glass jars were used for this; in the old days, special birch bark tuesas were used to collect the drink.
5. Some pickers shorten several branches and hang plastic bottles on the stumps.
6. Holes in the trunk are made at a height of 30-100 cm.
7. During the birch sap collection season, 10-20 liters of liquid can be collected from one tree. On cloudy days it flows more slowly, on a sunny day it flows faster.
8. There can be several holes for sap intake on one tree. They are made depending on the diameter of the trunk. With an increase in the trunk, one hole is added for every 10 cm.
9. The collection of useful liquid is completed by sealing the hole in the tree with garden pitch, wax, plasticine.

Birch sap lemonade (video)

What is the benefit of the drink?

Birch sap is best consumed fresh. The drink contains sugars, their concentration is 0.5-2%, salts of various metals, trace elements, vitamin complex, organic acids. It contains tannins and phytoncides, enzymes, plant hormones. It is useful for a person to drink up to 10 liters of birch sap per year.

The healing liquid of birch is indicated for urolithiasis, as it helps to destroy stones. Properly collected drink effectively helps in the treatment of diseases of the stomach and liver. It relieves the patient's condition with headaches.

It is good to take birch sap for colds, bronchitis, coughs. It reduces pain during attacks of rheumatism, sciatica and arthritis. The liquid well flushes out many harmful substances from the body.

The drink helps in stimulating metabolism and cell regeneration. Everyone loves it for its dietary and refreshing taste.

It helps with spring beriberi. It is recommended to drink it for anemia, tuberculosis. The usefulness of its use in cancer and skin diseases has been proven. The drink has good diuretic and antihelminthic properties. It is taken to prevent caries.

The usefulness of the properties of juice in the fight against puffiness is noted, which makes it indispensable for pregnant and lactating women. It is recommended to give it to children at elevated temperatures, it does not cause allergic reactions.

A natural birch drink cleanses the blood and kidneys. It serves as a general tonic for the body, and it is simply a delicious thirst quencher.

Birch sap recipe (video)

birch sap storage

Fresh birch drink is stored without processing for no more than 2 days. Then it starts to lose its useful properties. To be able to drink it throughout the year, the liquid is preserved, syrup is boiled, and birch kvass is prepared.

They say that the best way to preserve the beneficial properties of birch drink is freezing. Few people use this method, since there is no place to store the juice processed by this method. It is better to process birch sap at home for long-term storage in the form of kvass and canning by hot bottling.

Kvass recipes. An obligatory ingredient in the manufacture of birch kvass is fried barley grains.

1. Juice filtered through gauze is poured into a glass container, washed dried fruits and fried barley grains are poured. The mixture is well mixed and left in a cold place for fermentation. After a week, you can drink kvass. In a cool cellar, such a drink is stored for up to 6 months. Recipe: 500 g of drying is added to 20 liters of birch liquid (apples, pears, plums can be in a mixture or in separate portions), 500 g of fried barley grains.
2. Juice and sugar are mixed in a large container and left to ferment for several days. Then kvass is poured into glass bottles, a few raisins are added to each of them, corks are closed, the corks are fixed with wire, because a large amount of carbon dioxide will be created in the bottle. Recipe: 1 tsp is added to 1 liter of juice. topless sugar. 5-7 raisins are added to the whole bottle.

Canning. The modern way of processing it for long-term storage is the sterilization of the drink by hot filling. The juice is poured into a saucepan, sugar and citric acid are added, boiled until the foam subsides, filtered through 4 layers of gauze into steamed glass jars. Cover with lids and turn upside down on a horizontal surface. Top wrapped with a warm blanket and left to cool completely.

Glassware preparation. The jars are washed with hot water and set aside for a while to drain the water. The water is drained. The container is placed in an oven preheated to 80 ° C. Banks are kept at this temperature for 20-30 minutes. Take out the jars carefully so as not to get burned.

The lids are washed, laid in a saucepan, poured with water and boiled for 5-10 minutes.

Recipe: 100 g of sugar and 2.5 g of citric acid are added to 1 liter of drink. Citric acid can be replaced with slices of fresh lemon.

Birch sap lends itself well to blending. A mint flavored drink can be made by adding 1-2 mints to a jar before bottling.

Blending with dried fruits and rose hips. Pre-washed dried fruits or rose hips are boiled in birch sap until softened. The bath is filtered. 1/3 of the blend and 2/3 of birch sap with sugar and citric acid are poured into each jar. In this case, the recipe for laying the ingredients is as follows: 125 g of sugar and 5 g of citric acid are added to 1 liter of the drink.

Increase the amount of sugar and citric acid, since the blend is not sweetened and acidified in advance.

You can blend the prepared birch drink with cumin, chokeberry, apple and pear juice. It acquires an interesting taste, a beautiful amber color, and its useful properties improve.

The beginning of spring for those who are fans of birch sap is associated with the collection of this product. You need to have time to collect the juice while the birch is still young and the first leaves have just blossomed on it. Birch gives a lot of juice, which can be stored in the refrigerator for no more than 48 hours.

Possible home storage options

• Storage in the freezer - this method can only be used if the freezer has the "quick freeze" function, since the usual freezing is too long and affects the composition of the product;
• Canning is the most common method that can be used during other winter preparations;
• Evaporation - gives a product at the output, which must be diluted with water, it is also worth considering that during evaporation, the volume of juice decreases by 25%;
• Preparation of drinks - drinks based on birch water are subject to long-term storage, plus additional components in the composition enhance the usefulness of the main ingredient on the basis of which drinks are made.

Which of the ways to store birch sap at home is decided on an individual basis, depending on the possibilities, the availability of free time and personal taste preferences.

How to freeze juice

Raw materials should be poured into food containers (you need to use just such containers, it is not recommended to use bags for freezing) small portions up to 300 milliliters. The fact is that when defrosted, birch sap can also be stored in the refrigerator for up to two days, so it is not advisable to freeze raw materials in whole liters.

After spilling the juice, it must be put immediately in the freezer and turn on the quick freeze mode.

How to preserve juice for the winter

Preserving birch sap is very similar to the process of making compote for the winter. Raw materials need to be heated in an enamel bowl up to 85 degrees Celsius, then pour into sterilized jars and roll up with tin lids.

After the jars are clogged, they must be additionally sterilized for 20 minutes at a heating temperature of 90 degrees Celsius.

Before sending juice cans for storage in a dark, cool place, they must be left upside down to cool completely.

juice evaporation

Birch sap in an enamel bowl must be evaporated at a temperature of 60 degrees Celsius until the total volume of liquid is reduced by 25% of the initial volume. During the evaporation process, the liquid will acquire a cloudy caramel color, as it should be.

After evaporation, the resulting product must be poured either by sterilized jars or sterilized bottles and roll up as usual blanks for the winter.

After the jars or bottles have completely cooled, they can be stored in the cellar or basement. It is important that you can not drink such juice undiluted. Before drinking the drink dilute it with boiled water. You need to add quite a bit of water so that the liquid acquires a light brown tint.

Recipes for making drinks from birch sap

If there is no particular desire to make seamings, then you can prepare delicious drinks, these are kvass and fruit drinks. All drinks retain the beneficial composition of birch sap, and even enhance its usefulness.

Cooking kvass

In two liters of juice, add four teaspoons of sugar, a handful of raisins. Mix everything, pour the drink into glass bottles (it is desirable that the bottles are made of dark glass), put away in a cool dark place for sourdough for 7 days. After this time, kvass should be filtered and drunk, the drink should be stored in the refrigerator for up to three months.

Preparation of fruit drink

To prepare this drink, you will need not only birch sap, but also berries. You can choose any berries that are available. The berries must be squeezed out, only the cake is required, and the berry juice itself will be required at the end of cooking.

Berry pulp should be poured with birch sap and put in a boiling water bath, heated for five minutes. After that, the contents that stood in a water bath should be mixed with berry juice. Cool the drink before drinking, also, sugar or honey can be added to it so that the fruit drink is sweeter.

Morse from birch sap perfectly quenches thirst and normalizes the balance of nutrients in the body and can be stored in the refrigerator for up to three weeks.

It is quite possible to store birch sap at home, because there are several options at once. But how nice it is to drink this drink in a hot summer, or replenish the supply of vitamins in a fierce winter!

At first, a small educational program for those who have never tried to extract birch sap on their own, but really want to learn. For the rest, see the information below: how to preserve (preserve) birch sap for long-term consumption, make healing kvass based on it and how it is actually useful for our body.

Birch sap is a clear liquid flowing from cut or broken birch trunks and branches under the action of root pressure. Sap flow begins in the spring with the first thaws and continues until the buds open. The exact period of birch sap release is difficult to establish, because it depends on weather conditions. For example, if during the March thaw the juice has already begun to flow and then, unexpectedly, frost hit, then it may stop standing out for some time.

To accurately determine the beginning of sap flow, it is enough to go out into the forest or a grove and make an injection on a birch as thick as a hand with a thin awl, if the juice has gone, then a drop of juice will immediately come out at the puncture point, you can start collecting and harvesting it. Collecting juice is stopped in the second half of April, when the leaves are already blooming.

The most intensive sap flow through the tree occurs in the light half of the day, so it is better to start collecting in the morning, at night the juice "falls asleep". The best time to collect the juice will be between 10:00 and 18:00, when it flows most strongly. The number of holes that are recommended to be made depends on the diameter of the tree, if the trunk diameter is 20-25 cm - then only one, 25-35 cm - two, 35-40 - three, and if the diameter is more than 40 cm - it is quite possible to make four holes.

The collection of birch sap should be started in the most sun-warmed places where the birch wakes up, even if there is still snow around. As the forest warms up, one should move deeper into the thicket, to where the forest wakes up later than on the southern edge. Usually, 2-3 liters of juice per day are obtained from a birch. A large tree can produce about 7 liters of juice per day, and sometimes more. It is preferable to collect the sap where the felling is planned, and it is not recommended to take it from young trees.

Due to the fact that birch roots go far into the ground, it does not absorb poisons from the surface layer of the soil. Therefore, all places where birch grows are equally good for collecting sap, but it is still better to collect sap in ecologically clean forests, because the tree itself is able to absorb harmful substances and exhaust gases.

How to extract birch sap

The choice of dishes for collecting and storing birch sap must be approached selectively. In the old days, birch sap was collected in special boxes made of birch bark, it was believed that in them it retains its properties better. But it is quite possible to collect juice in ordinary glass jars or even in plastic bottles, but remember that chemistry can give the juice its specific flavor, and sometimes it dissolves in it itself.

Juice is usually obtained by cutting, cutting or drilling the bark of a tree, the diameter of which is not less than 20 cm, with a well-developed crown. It is better to make a slot or a hole in the trunk on the south side of the tree, where the sap flow is more active, at a distance of 40-50 cm from the ground, downward (the movement of your knife should be from the bottom up), the depth of the hole is 2-3 cm to penetrate under the dead bark, and if the birch is very thick, then even deeper. An aluminum, plastic groove, birch bark tray or other semicircular device is inserted into the slot, through which the juice flows into the container. Sometimes the juice is extracted by cutting off small branches and attaching a plastic bag to the place of the cut.

No need to strive to "drain" all the juice from one tree, it compensates for part of it, but if you bleed the tree completely, it can dry out. It is better to take a liter of juice per day from 5-10 trees than to take 5 liters from one, dooming it to death. After the collection of birch sap is over, it is necessary to take care of the tree itself and tightly close the holes made with wax, cork or moss so that bacteria do not get into the trunk, which can seriously threaten the life of the tree. After birch trees are cut, sap collection can be organized from stumps.

How to store birch sap

If you do not want to drink the juice right away, but want to keep it longer, pour it into a glass jar and refrigerate. So the drink will be less oxidized, that is, spoil. However, it is better not to store the juice for longer than 2-3 days, otherwise it will ferment. But if you preserve the juice, then it will stand for several more months. A few recipes:

1) Fresh birch sap is fermented in glass containers of any volume. After washing with hot (preferably boiled) water, they are filled with fresh juice. For every half liter, add an incomplete teaspoon of ordinary or glucose sugar, 2-3 raisins washed in cold boiled water, and, if desired, a little lemon zest. The container is closed with a cork or lid and secured with wire or bandages. The pressure of carbon dioxide during fermentation is quite high, and so that the glass does not burst, putting more than the indicated amount of sugar is not recommended. After a few days, you will have a pleasant-tasting, sour, highly carbonated drink.

2) For canning, heat the juice in an enamel bowl to a temperature of 80 degrees. Pour into glass bottles or jars almost to the top and cork with lids or corks, followed by grinding. Then soak for 15-20 minutes in water at 85 degrees for pasteurization.

3) Also, in order to preserve birch sap, kvass is made from it. Heat the juice to 35 degrees, add 15-20 g of yeast and 3 raisins per 1 liter, you can add lemon zest to taste. After that, the jar or bottle should be tightly closed and left to infuse in a cool, dark place for 1-2 weeks.

Kvass can be prepared in a different way.
To 10 liters of birch sap add the juice of 4 lemons, 50 g of yeast, 30 g of honey or sugar, raisins at the rate of 2-3 pieces per bottle. Pour into bottles and keep 1-2 weeks in a dark, cool place. Kvass can be ready already in 5 days, but the fact that it stays longer will not spoil the drink, it can be stored for the whole summer.

Another kvass recipe.
A bag with burnt crusts of rye bread is lowered on a rope into a barrel with birch sap. After two days, yeast will pass from the crusts into the juice and fermentation will begin. Then a bucket of oak bark is poured into the barrel as a preservative and tanning agent, and for aroma - cherries (berries or leaves) and dill stalks. After two weeks, kvass is ready, it can be stored all winter.

Our ancestors drank birch sap, fermented in barrels, without added sugar - it was a traditional low-alcohol drink at Russian feasts. Birch juice itself is a pleasant, refreshing and body-strengthening drink, however, you can add juice of chokeberry, lingonberry, blueberry to it or insist on various herbs (thyme, chamomile, cumin, linden flowers, rose hips) in a jar covered with gauze for about 2 weeks . You can add to it infusions of St. John's wort, mint, lemon balm, pine needles, cherry juice, apples, currants.

Birch sap can be evaporated to a syrup containing 60% sugar. This syrup has a lemon-white color and the density of honey.

Belarusian drink. Pour the juice into a large bottle and put in a dark, cool place for 2-3 days. Then barley malt or toasted crushed crackers are added to it. For 5 liters of birch sap - 30 gr. barley malt or breadcrumbs.

Balm is also prepared from birch sap. For a bucket of juice, you need 3 kg of sugar, 2 liters of wine and 4 finely chopped lemons. All this must be put to ferment for two months in the cellar, and then bottled and kept for another three weeks.

Healing properties of birch sap

Birch sap contains organic acids, tannins, minerals, iron, potassium, calcium, glucose, fructose, phytoncides. The use of birch sap promotes the breakdown of stones in the bladder and kidneys, cleanses the blood, enhances metabolic processes, removes harmful substances from the body, is very useful and healing for various infectious (infectious) diseases.

It is useful to drink juice for stomach ulcers, diseases of the liver, duodenum, gallbladder, low acidity of gastric juice, sciatica, rheumatism, arthritis, bronchitis, tuberculosis, scurvy, headache, sexually transmitted diseases, etc.

Birch sap increases the body's resistance to colds, infectious and allergic diseases, has an anthelmintic, diuretic, antitumor effect; birch sap is useful to wipe the skin with eczema, acne, to moisturize and cleanse dry skin.

It is very good to apply the following mask on the skin of the face during the season of harvesting juice: mix 1 tbsp. l. sour cream with 2 tbsp. l. birch sap and 1 tsp. honey. Keep this mask for about 15-20 minutes, then rinse with cool water. The skin after it will acquire a beautiful matte shade, enlarged pores narrow.

And it is also useful to wash hair from dandruff with birch sap, to enhance their growth and the appearance of shine and softness (an infusion of birch leaves has the same property). Birch sap is a good remedy for impotence. The substances contained in it have a positive effect on people during menopause - if you drink at least a glass of juice a day, then drowsiness, fatigue, irritability and other accompanying menopause phenomena will disappear.

How to store birch sap? Whole or fresh, no way. Berezovitsa is essentially ordinary water. And, it would seem, should remain unspoiled for a long time. An no. It contains so many substances that after two days, even in the refrigerator, it begins to mold. And what to do - bacteria and microorganisms also love birch "water".

But sometimes you want to enjoy birch sap when there is autumn slush outside the window, summer heat, winter cold ... How to be? Usually - save for the future.

Birch sap is stored in three ways:

• deep freeze;
• canning or evaporation;
• preparation of drinks;

It is clear that the taste and amount of nutrients after processing birch change slightly. But in another way - no way.

How to store birch sap in the freezer

For long-term storage of birch sap, an ordinary freezer is not suitable. A prerequisite should be the presence of a quick freeze function. In a simple refrigerator, juice freezes for a long time and this does not affect its composition in the best way.

Birch "water" is poured in small portions, approximately 200-300 ml each, and subjected to shock freezing.

Why small? Because thawed it is also stored for only 2 days. So why drag out the whole block to drink a glass? It is much more convenient to thaw birch sap in portions at a time.

Canning for the winter

Birch sap must be heated to a temperature of about 80-85 ° C, then poured into glass bottles or jars, rolled up with tin lids. After all the procedures, sealed containers must be additionally pasteurized for 15-20 minutes at 90°C.

Jars with precious contents that have cooled at room temperature can be safely stored in a dark, cool place for 6-8 months.

Another way to store birch sap is evaporation. At a temperature of 60 ° C, birch sap is heated for a long time, evaporating its volume to 25% of the total. That is, if initially there were 10 liters of liquid, then only 2.5 liters should remain at the end.

The juice comes out caramel brown, but that's okay. It is poured into containers, closed, like the usual home spins, and cleaned in the basement or cellar.

The resulting drink is not consumed whole. It must be diluted with clean water in the proportion of 1 part juice to 3 parts water.

Advice. For complete reliability, the drink is bottled and canned to the very top so that there is no air left. Lids for the same reason are coated with liquid wax or paraffin.

Drinks from birch "water"

If you don’t want to mess around with spins, then making drinks is your choice. Wonderful kvass, balms, fruit drinks are made from birch sap. There are a great many recipes, below are the simplest, but no less tasty.

Kvass
4 tsp are added to 2 liters of birch sap at room temperature. without the top of sugar and a medium handful of raisins. Grated lemon zest, a few favorite berries, fruit slices are added to taste. The mixture is thoroughly mixed, poured into glass bottles, then removed for fermentation in a cool dark place for 7 days.

After a week, kvass is filtered and drunk. This drink will keep in the refrigerator for up to 3 months.

By the way, raisins are not washed before laying, otherwise the fermentation process will take place with mold.

Advice. If you add pine needles instead of fruits or berries, then kvass will turn out not only tasty with a pleasant aroma, but also healthy with a high content of vitamin C.

Balm
Mix 5 liters of birch sap, 1 liter of high-quality red wine (preferably homemade, without preservatives and chemical additives), 1.5 kg of granulated sugar, 2 washed and finely chopped lemons. Close the resulting mixture with tight lids, but do not roll up. Cleaned for two months in a cool place (cellar, underground).

After filtering, give a "rest" for another 21 days. You can enjoy!

Advice. Balm is not used as an independent drink. It is added to tea, cocktail, coffee.

Morse
Morse from birch sap is prepared with the addition of any berries that are at hand. They are squeezed out, the liquid is set aside. The remaining pulp is poured with birch, put in an already boiling water bath. Heat no more than 5 minutes. Remove from heat, let cool completely.

Then mixed with previously prepared berry juice, cooled and drunk. Optionally sweetened with sugar or natural honey.

Such a drink perfectly quenches thirst, gives the body a charge of vivacity and a surge of strength, replenishes the vitamin and mineral balance.

The resulting elixir can be stored in the refrigerator for up to 3 weeks.

Advice. Birch "water" is harvested in early spring, when there are no berries in season yet. And what prevents you from taking frozen ones from last summer? There are probably a few bags of last year's stock left in the freezer.

Valuable Goodies

1. In the old days, birch was left to ferment without additives. It turned out to be an intoxicating drink with a low alcohol content. It is unlikely that a modern person will like the taste, but what prevents you from trying it?
2. Pure untreated birch "water" is transparent, reminiscent of spring water. The appearance of air bubbles or a whitish foam indicates that the drink has gone bad. It is not worth consuming or processing such a liquid.
3. Freshly extracted birch sap is a very useful drink for diseases of the gastrointestinal tract.
4. After cooking, kvass can be infused with linden flowers, St. John's wort, chamomile. From this useful substances will only increase, the taste will become more saturated.
5. Only fresh birch sap is suitable for conservation. Standing for 2 days can no longer be saved by sterilization. But it is still suitable for making kvass.
6. If during the collection from the tree the birch tree goes hazy with a yellow tint, then time has already been lost. We have to wait for next year.

How to store birch sap? In order for it to retain its valuable properties for as long as possible, it is best to store it directly in a birch. And extract seasonally and in quantities for personal use. People say there is a time for everything.

Video: how to preserve birch sap

Probably everyone has heard about birch sap. Many people know its benefits. But, unfortunately, the consumption of this product in our country has been declining for more than a year. And the reason is not even that people cannot afford it (on the contrary, the cost of a liter of juice remains very democratic today), but that: firstly, the taste qualities of “modern” juice leave much to be desired, secondly, people they simply do not trust "shop" products of this kind, in which there are more chemistry than natural ingredients. This is no longer the product that was produced strictly according to GOST.

That is, the juice that you can buy in the store without problems has very little to do with real natural birch sap, and its benefits, if any, are minimal. What to do? Refuse to use birch sap completely, or use one that is not of the best quality - from store shelves? Neither one nor the other. After all, there is an alternative! You can prepare the juice yourself and enjoy a healthy drink all year long - until the next season.

It's time to collect raw materials for the future drink - spring. On the blog, we consecrated the topic of how to properly prepare birch sap. And today we will talk about an equally important aspect: how to preserve birch sap. You can do everything right: collect, save. But, if the process of cooking and canning is carried out incorrectly, then all these efforts can go to waste! But if you take into account the information that we have prepared for you and outlined below, then the canning process will take place as quickly and comfortably as possible, and the juice will be stored for a long time and will not lose its healing properties.

Birch sap helps maintain good health and is an excellent tool for the prevention of various kinds of ailments. With it, you can strengthen the immune system, cleanse the blood vessels, normalize your weight, and stabilize blood pressure. And these are far from the only positive effects that you can achieve by drinking juice prepared according to the following recipes.

There are different recipes. The most popular are: birch juice with lemon, juice with orange, with raisins, with, with currants. From juice and raisins, you can also prepare delicious, fragrant, healthy kvass. As a bonus, you will be presented with a recipe for homemade birch sap with lollipops. Further - about everything in detail!

How to preserve birch sap with lemon?

This is perhaps one of the most popular options. Sometimes a little more mint is added along with the lemon. This makes the drink even more refreshing and tonic. At the same time, it has a positive effect on the nervous system, due to the presence of peppermint essential oils in it. The culinary properties of this drink are outstanding: it has a pleasant sour taste and a characteristic minty aftertaste. But, if you don’t like mint, or you can’t / don’t want to add it, then you don’t have to.

Ingredients:

• Birch juice;
• fresh lemons;
• mint (preferably in twigs, fresh, if not, then it is possible without mint);
• white crystalline sugar.

Cooking method:

1. For 10 liters of juice, 3-4 sprigs of mint, 1 medium-sized lemon and 12 tablespoons of sugar will be required.
2. You need to put the juice on the stove (on a "slow" fire) and simmer. Cooking utensils, as in the example of this recipe, and others, it is better to take enamelled. After bubbles appear on the surface of the liquid, all the foam should be collected. It will have a characteristic reddish tint.
3. After collecting the foam, add all the ingredients to the juice - one by one: lemon (cut into slices), mint (optional), sugar. Stir.
4. Simmer for another 13-15 minutes. At the same time, sterilize the containers into which you will roll the finished product. It is also desirable to process the lids with boiling water.

Roll up the jars, filling them with juice one by one. Put in a dark place (not cold), wrap with a blanket or other warm cloth. After a day, you can transfer the jars for storage in the cellar or refrigerator.

How to preserve birch sap with orange?

Such a drink will be not only healthy, but also very tasty, fragrant. Those who love sweet notes and citrus aroma will appreciate it.

Ingredients:

• Birch juice;
• fresh oranges;
• white crystalline sugar;
• citric acid.

Drink preparation method:

1. For 10 liters of fresh birch sap you need: 1 ripe orange, 500 grams of sugar, 3 teaspoons of citric acid.
2. The juice must be left on the stove in an enamel pan until it begins to boil slowly. After a few minutes of boiling from the juice, you need to collect the foam and turn off the stove.
3. While it boils, prepare the rest of the ingredients: wash the oranges thoroughly and cut into approximately equal 4 parts (you can also cut the orange into circles). If the jars are 1-2 liters each, then each part of the fruit can be divided again.
4. Place the citrus pieces in pre-sterilized glass jars. Add citric acid and sugar there. It is easy to calculate the right amount of them: if you took 10 liters of ingredients, and you have, for example, 2-liter jars, then put a fifth of acid and a fifth of sugar in each jar ..
5. The juice has already boiled, the foam has been collected. It's time to pour it into jars that already have everything you need.
6. Roll up the lids treated with boiling water. Further - everything is the same as in the previous (with mint and lemons) recipe.

Citrus fruits, which are used in recipes for birch sap preparations, give the drink freshness and piquancy.

Birch sap with raisins

No less interesting recipe, according to which you can prepare a very healthy and tasty drink. It cannot be stored for as long as juice with lemon or orange. But, if everything is done correctly, then in a cold place up to 3-4 months, the shelf life is guaranteed. So how do you prepare it?

Ingredients:

• fresh birch sap;
• white sugar;
• raisins (can be used from any grape variety);
• citrus zest (just a little, if desired for flavor).

Also, if desired, you can add an orange or lemon. For a richer taste of the drink.

Cooking method:

1. The juice boils in a saucepan for a few minutes.
2. Raisins are added to it (about 1.5 cups per 10 liters of juice), and the boiling process is maintained for another 5 minutes.
3. Sugar is added (2 tablespoons for each liter of juice) and zest (lemon, orange).
4. Everything is mixed up. The hob turns off.
5. Next is the seaming process, as in previous recipes.

On the basis of birch sap, you can cook very tasty birch kvass, it turns out to be sharp, unusual, especially if you add raisins.

Kvass from birch sap with raisins

On the basis of juice and raisins, you can prepare a drink, unique in its healing and gastronomic properties - kvass. This recipe was known to our ancestors. It has survived to this day almost unchanged. Cooking kvass is simple, and the result will certainly please you.

Ingredients:

• birch fresh sap (5 liters);
• raisins (200 grams);
• 1 glass of white sugar;
• a few crusts of rye bread.

How to make kvass:

1. The juice is filtered through clean gauze and poured into glass containers.
2. Sugar, bread crusts and raisins are added to the same containers.
3. On the neck of each container (it is better to take jars) you need to wear rubber gloves (they will serve as a kind of indicator).
4. Banks are left in a dark place at a temperature of about 21-25 degrees Celsius.
5. The liquid will ferment for several days. When the excess of gas inside the container is critical, the gloves will rise up, while remaining worn on the necks. You need to make one hole on the finger of each glove and leave the drink to ferment for another day. This, as a rule, is enough to complete the fermentation processes in it.
6. After that, the liquid must be filtered and put without a lid in the refrigerator. After 48 hours, kvass is ready for use.

How to preserve birch sap with rose hips?

The vitamin and mineral composition and the healing properties of birch sap can be significantly enhanced by simply adding rose hips to it. To prepare it, you need a minimum of ingredients and the same amount of effort.

It is a good antiviral agent that helps to strengthen the immune system and fight seasonal infections. Also, with its help, you can normalize blood pressure, because the juice has a pronounced diuretic effect.

Ingredients:

• fresh birch sap;
• wild rose (fruits);
• citric acid;
• sugar.

Cooking method:

1. Take for 5 liters of juice: 25-30 rose hips (fresh or dry), 250 grams of sugar and 1 teaspoon of citric acid.
2. First of all, strain the juice and put it on the stove. When it starts to boil - remove the foam and add the above ingredients. Stir. Simmer for another 8-10 minutes.
3. This is followed by the process of bottling and seaming, as in recipes with lemon or orange.

In the drink, if desired, you can add orange slices or lemon slices.

How to cook birch sap with currants

It will be a sweetish drink with a pronounced currant aroma and a barely noticeable sourness. Its health benefits have been proven by time and tested by the experience of generations!

Ingredients:

• fresh birch sap (5 liters);
• currant cuttings (14-16 pieces);
• citric acid (15-20 grams);
• sugar (to your taste)

Cooking method:

1. Jars and lids in a known way should be prepared in advance.
2. Put the juice in a saucepan on a gas stove, bring to a boil, remove the foam.
3. Add sugar and acid to the juice, sweat for another 5 minutes.
4. Arrange the cuttings in jars, pour juice, roll up and cover with a blanket.

You can also prepare canned birch sap with candy, you can use barberry or duchesse.

Recipe for homemade birch sap with lollipops

This is the promised bonus. The recipe is really unusual and interesting. The juice is tasty and fragrant. Lollipops do not add any benefit to it, but allow you to create a special taste aura that will definitely not leave you indifferent. So let's get started.

Ingredients:

Components (consider the example of a 3-liter jar):

• Birch juice;
• sugar (8 tablespoons);
• 1-2 lemon slices;
• 3-4 Barberry lozenges (can be taken with other flavors).

Cooking method:

1. Everything is done in the usual way: the juice is put on the stove, brought to a boil, the foam is removed (if any). Quite a bit of citric acid, sugar, candies without a wrapper are added to a slowly boiling liquid.
2. Periodically, the liquid is stirred until the sweets are completely dissolved, the stove is turned off.
3. Lemon slices are placed in a jar, the juice is poured into the same place and rolled up.

Now you know how to preserve birch sap correctly. Bon appetit and good health!