How to seal birch sap with citric acid. Birch sap - homemade recipes. Preparation and preservation of birch sap - video

Hi all! Spring is in full swing, although the other day we had a whole mountain of snow that made it difficult to walk. Winter doesn’t want to leave, it doesn’t want to get angry).

Today we’ll talk about a very amazing product, namely birch sap. Do you love this miracle of nature? As a child, I remember even collecting it myself, there were times. We will not talk about how to assemble correctly and what rules you need to know about this in this article. We will learn how to prepare and preserve it for the winter, and we will also learn how to do it so that we don’t have to boil it.

This means we will retain all the vitamins and nutrients in it. It is also used in folk medicine; in general, it is a very nutritious and healing drink; previously in the Soviet Union it was prepared annually and then sold in cans.

Let’s also not forget that another time will soon come, and we will all happily go to the fields and meadows to collect dandelions, make them and use them. This is the unforgettable time of May). Hooray!

Recipe for making birch sap at home

The first option will be canned, for a citrus note you can add fruit such as orange. It is this combination that will give a delicate taste and aroma, as well as a beautiful slightly yellow color.

This combination of products will allow you not only to drink a very tasty drink, but will also help boost the immune system of the human body as a whole, and you will also feel a surge and charge of strength. Worth a try!

This recipe is factory-made, this is exactly how they used to make it and roll it up in large quantities and put it up for sale.

We will need:

birch sap - 3 l
citric acid - 0.5 tsp
granulated sugar - 100 g
orange - optional

Cooking method:

1. First of all, you need to sterilize the lids; to do this, boil them in boiling water for a couple of minutes. Place the jars in the oven for 5 minutes.

2. Wash the fruits well under running water and be sure to pour boiling water over them.

Interesting! You can use not only oranges, lemons are also suitable, as well as a sprig of currants or mint.

3. Cut the oranges into rings, wow, what beautiful orange ones. Don’t forget that you also need to pour boiling water over the knife and ladle. Remove the seeds.

4. Now at the bottom of a three-liter jar you should place three orange rings, half a teaspoon of citric acid and sugar. If you want and like the juice sweeter, then add sugar in proportions - 200 g, and citric acid - 1 tsp.

5. Place the pan with birch sap on the stove and bring to a boil, then turn on low heat and follow further instructions.

6. Ladle the drink into the jar. Be sure to place the jar on a towel or soft cloth.

7. Pour the liquid almost to the very edge, cover with a lid and roll up with a twist, then turn the jar upside down and make sure that no liquid comes out. Allow the jars to cool and then consume chilled. Bon appetit! Your preparations for winter are ready. You can add more stickers so you don’t forget.

Delicious drink with lemon

Do you want to remember the taste of your childhood? I remember this kind of lemonade used to be sold in glass containers, it was magically delicious. And when there was intense heat, it also quenched thirst well and lifted everyone’s spirits. After all, it refreshes very well and gives energy and strength when the sun is shining.

By the way, children are crazy about this drink, and it’s clear why, it’s natural without any impurities or Eshek.

You need to collect the juice where there is no roadway, and for this it is best to use a clean plastic bottle.

We will need:

natural birch sap – 1000 ml
sugar - 3 tbsp
lemon - 1 pc.

Cooking method:

1. Squeeze the juice out of the lemon, this is easy to do with a juicer, or tap it on the table, and then make a cut and the juice will run like a stream. Mix it with sugar.

3. Now you can roll it into jars, or you can simply enjoy its smell and aroma, drink it as a healing drink.

Recipe with honey and no sugar

This option is more reminiscent of mead, which is probably what it is. It looks unusual and amazingly tasty, try it. And also made from natural products, like a miracle of the world.

Birch lemonade without boiling (sterilization)

Of course, no one will argue with the fact that preservation or partial processing still kills vitamins. There is an option in which you can still preserve all the values that nature has given us.

But, remember that after you have collected fresh juice, you should store it in a cool place for about two days, and then it will simply begin to ferment and you will get kvass.

There is one method that is suitable for winter, this is freezing. But do you need to have a ton of space in your freezer for this, or will you make do with one bag? In this case, you can use not only bags, but also plastic bottles and even cups.

Or another option, the juice, as soon as you have collected it and it is still completely fresh, strain through cheesecloth and bring it to 80 degrees Celsius, and then pour it into sterilized jars with a lid. This beauty should be stored in a cool place, preferably in a cellar, for about 2-3 months.

Birch drink with orange

Let's continue our conversation. And now we prepare a healing drink with orange, and then roll it into jars. Moreover, you can then use it with ice cubes, imagine how it will look, beautiful and charming.

Instead of orange, you can take any dried fruit, and even rose hips.

We will need:

birch sap - 3 l
orange - 1 pc.
sugar - 5 tbsp
citric acid - 0.5 tsp

Cooking method:

1. Place sugar, orange slices (rinse them well and pour boiling water over them) and plus citric acid into a saucepan with nature's drink.

2. Bring the mixture to a boil and immediately turn off the stove.

Pour this liquid into a sterilized jar. And close with a regular nylon lid, which you also boil first.

Canned birch sap with citric acid for the winter

The most popular option, which was used in the USSR, and it is still quite popular today. Let’s remember the old recipe, in case someone likes it, it’s the simplest and easiest.

We will need:

birch sap - 3 l
dried fruits - 50 g
sugar - 5 tbsp
citric acid - 0.5 tsp

Cooking method:

1. Add citric acid and granulated sugar to nature’s drink. Next, take dried fruits, which contain dried apples, pears, raisins and rose hips.

Before throwing the berries into the liquid, rinse them in running water and pour boiling water over them.

2. Cook until it boils, and then pour everything into clean jars as usual and cover with lids.

3. It turns out so delicious, this juice goes especially well at a holiday or feast. Happy drinking!

Making kvass from birch sap

In the summer, such kvass goes with a bang! Ordinary kvass, you don’t have time to make bread kvass, let alone something so sweet, even more so. Have you ever conjured such a work of art? If you haven’t already, I suggest you watch this video with me. Moreover, this is my grandfather’s recipe, as the author of this video claims, which means you have to try it anyway.

How to preserve birch sap with raisins and candies?

For me this is an interesting find, I would never have thought of such an idea, but then yesterday I saw in one magazine, but for flavoring you can use ordinary icicles instead of fruit))). Yes, who is good at anything, and I will definitely try to do this this year. I think this is what you need for a varied menu. What do you think?

We will need:

birch sap - 1 l
sugar - 1.5 tbsp
lollipops - 2 pcs.
citric acid - on the tip of a knife or to taste
raisins and other dried fruits - 40 g or as desired

Cooking method:

1. Prepare everything you need. Boil the jars and lids.

After this, pour fresh juice into a large bowl and add all the ingredients according to the list.

You can do it without dried fruits, just with candies.

2. Bring to a boil and do not forget, if foam suddenly appears, remove it with a spoon. Pour this compote into jars, roll up under metal lids and let cool. Store in a cellar or cool place.

That's all for me. As always, I wish everyone good health, good health and see you again, friends! Bye everyone! Write, leave comments and always be positive. Have a great and bright day!

Many people love birch sap. Some people buy it ready-made, but there are those who collect it and store it for the winter. This drink has quite a unique taste, it contains a lot of vitamins and other useful substances. It's a shame that birch sap is only available for one month of the year. Therefore, many are in a hurry to prepare it for future use. This will be discussed in the article.

Juice collection

Birch nectar is collected in early spring. To do this, you need to select trees with a diameter of approximately 20 cm. The picker will need the following tools:

stainless steel gutter.

Make a cut in the bark of the selected tree and secure a groove in it. Birch generously bestows moisture only up to 18 hours, this must be taken into account. After collection, you should carefully caulk the hole so that the damaged tree does not wither. Otherwise, insects and bacteria will get under the bark. To be grateful, equip yourself with the right materials in advance. To do this, you will need a choice of: wax, plasticine, garden pitch.

In addition to the tree, nectar can be taken from stumps. They have even more juice than the giant itself. Knowledgeable people say that there is an unlimited amount of it.

The movement of nectar stops as soon as the birch leaves appear. Traditionally, birch sap is consumed immediately after collection. This way you get more vitamins and other useful substances. However, for 3 days, birch nectar will still remain fresh and tasty if stored in a cool place. After this time, the nectar will certainly spoil and become unusable. But it is still possible to prolong its freshness; for this you need to create a temperature close to freezing. In such conditions it can stand for a month.

Old-timers who know a lot about the gift of nature have learned to prepare birch nectar for future use. Many of their recipes have reached their descendants. Today they also love this drink, as in those distant times, they use traditional recipes, and also experiment by creating new ones.

Birch sap: recipes

Preparing a wonderful gift of nature for future use is not difficult, especially for those who have experience in conservation. There are light traditional recipes without additives.

For example, raw materials are poured into a stainless steel or enamel-coated pan. The container is placed on the stove, and the juice is heated to 80 degrees. Then it is poured into jars and rolled up. Preparation of containers begins in advance. It must be thoroughly washed, sterilized and dried. The hot drink cools down at room temperature, after which it is sent to a cool place for storage.

With sugar

This recipe retains all the beneficial properties of birch nectar. To prepare, you need to take frequent and sterilized jars and lids. The ingredients are:

birch nectar;
sugar, take 2 tablespoons per liter;
citric acid on the tip of a knife or half a lemon without peel.

Preparation:

The nectar is brought to a boil and the remaining ingredients are added to it.
Pour into jars and roll up the lids.

Birch nectar can simply be heated, but sterilization will be required. To do this, jars of juice are placed in a deep pan filled with water and left on the fire for 10 minutes. Lemon in the recipe is a mandatory ingredient, as it plays the role of natural preservative.

Recipe for birch sap with yeast

You can also prepare it for the winter using this interesting recipe. For a liter of birch nectar you need to take 20 grams of yeast. The juice is poured into a pan, heated, and yeast is added. After this, the drink is placed in a cold place for 4 days. After this time, the juice is poured into sterile jars and rolled up.

Recipe for delicious birch sap

Nectar has a richer taste if you prepare it as follows. For a 3 liter jar you need to take:

half a glass of sugar;
teaspoon of citric acid.

Preparation:

Birch nectar with its components is placed on the stove and boiled, after which it is rolled into sterile jars. Preservation can be stored at room temperature.

Recipe with added orange or lemon

To prepare you need to take:

sugar - per liter of juice you will need 2 large spoons;
citric acid on the tip of a knife;
for a three-liter jar 4 mugs of orange or lemon.

The orange is cut into thin slices, placed in a container and filled with birch sap. Citric acid and sugar are added to them. The mixture is brought to a boil and poured into sterile jars. A slice of orange is added to each container, after which it is rolled up. The nectar should cool at room temperature, after which it must be moved to a storage location.

According to this version of the recipe, birch nectar is prepared if desired. replace citric acid without the desire to lose the sweet and sour taste. Ingredients for three liters of birch nectar:

lemon - 1 piece;
sugar - 3/4 cup.

How to cook:

The juice is poured into a container and put on fire. While it is heating up, you can sterilize the jars.
The lemon is cut into slices and placed in jars.
The heat is reduced, the foam is removed and sugar is added.
The drink must be stirred to dissolve the sugar.
Gauze is placed on the jar and nectar is poured, after which it is rolled up and turned upside down. Allow to cool at room temperature, covered.

Syrup recipe

Birch sap can be preserved in different ways. Interesting recipe for making syrup. In our latitudes, this preservation option is not very popular; Americans love this preparation.

The syrup is evaporated. To do this, you need to take a container with a flat and wide bottom. The juice is poured in and boiled over low heat. When the volume of liquid has tripled, add fresh juice. The procedure is repeated two or three times. During the cooking process, you need to monitor the foam and remove it. The syrup is made without sugar. The finished syrup is filtered through cheesecloth and bottled. Should be stored in cool conditions, it can last for a year.

Birch kvass recipe

This preparation is made without sterilization and rolling. Kvass is made from birch sap; it is obtained by fermentation in bottles. The juice ferments slowly, so the drink can be stored until summer.

For a liter of nature's gift you need to take:

sugar - 2 large spoons;
a handful of raisins.

How to cook:

The second method of preparing kvass. You will need for 10 liters of juice:

yeast - 50 grams;
a little sugar and raisins.

Mix everything in a container and place in a warm place. When the juice begins to hiss and foam, it is poured into jars or plastic bottles and placed to a dark, cold place, a cellar is good.

Recipe with dried fruits

Dried fruits will help diversify preservation. Even dry rose hips will do.

For three liters of birch sap you need to take:

3/4 cup sugar;
a handful of dried fruits.

All ingredients are mixed and put on fire. It is necessary to boil for 5-10 minutes, then roll into sterile containers.

Lemonade recipe

During the hot season, a refreshing drink will help quench thirst. You can make wonderful lemonade. For two liters of birch sap you need to take:

large lemon;
sugar - 7 large spoons;
pieces of ice.

Preparation:

You need to cut the lemon into slices and squeeze the juice out of it, then add sugar.
Birch sap is filtered and combined with a sweet and sour mixture, then brought to a boil.
Lemonade should be kept for 3 hours, then strain and cool.
The cooling drink is served in glasses with pieces of ice.

Thus, making a delicious drink is not difficult at all. You just need to want it and then in winter you will be able to enjoy a masterpiece of your own production.

Spring has already arrived, and the time has come to collect birch sap. It can be collected for future use and successfully stored for a whole year.

The most interesting thing is that birch sap can be preserved without sterilization, i.e. without boiling. Therefore, the drink will completely retain all the beneficial substances and vitamins.

Very soon May will come, and the fields will be covered with yellow caps of sunny dandelions. You can make amazingly tasty jam from them, as well as make kvass and homemade wine.

Making birch sap at home - a classic recipe

I offer you a classic recipe for canning birch sap with the addition of orange. It was in this form that the drink was sold before, prepared on an industrial scale.

The juice has a pleasant yellowish tint and a delicate orange flavor.

birch sap – 3 l;
citric acid – ½ tsp;
sugar juice – 100 grams;
oranges.

Preparation:

Jars and lids must be well sterilized. Heat the glass in the oven for 10 - 15 minutes, and boil the lids.
Wash the oranges well and scald with boiling water.

In addition to oranges, you can use lemons.

Cut the fruit into thin rings. The knife also needs to be pre-boiled with boiling water.
Place 3 orange rings, lemon, and granulated sugar into a jar.

If you prefer drinks that taste sweeter, then the sugar rate should be increased to 200 grams, and lemons - to a full teaspoon.

Place the pan with birch sap poured into it on the fire and bring to a boil.
Pour the drink into jars and close with the prepared lids. Turn them upside down, wrap them up and let them cool completely.

Birch sap with oranges is ready.

Birch sap with lemon

Another recipe for preparing birch sap, only in this case we will use fresh lemon.

Ingredients:

fresh birch sap – 1 l;
granulated sugar – 3 tbsp;
lemon.

Preparation:

You need to squeeze out all the juice from the lemon. This can be done using a juicer.

To empty the fruit completely, first roll it on the table.

Mix it with the norm of granulated sugar.
Pour the juice into a saucepan and add the sugar-lemon mixture. Bring the drink to a boil.
Pour it into pre-sterilized jars and seal with iron lids.

Canned birch sap with honey (no sugar)

An unusual recipe for making a drink, but certainly very tasty!

Preparation of birch sap without sterilization (without boiling)

Sterilization allows you to preserve the drink for a very long time, but almost completely destroys all vitamins. To keep the juice in its original form, it can be frozen and stored in the freezer. But this storage method requires a huge freezer, so it’s not suitable for everyone.

The second option is fresh juice, immediately after collection, bring it to a temperature of +80 and pour it into sterile jars. The drink should be stored in a cold place, for example, a cellar, for 2 - 3 months, no more.

Preparing birch sap for the winter - recipe with citric acid

The recipe for making the drink is simple and time-tested.

Ingredients (for a 3-liter jar):

fresh juice – 3 l;
mixture of dried fruits – 50 grams;
granulated sugar – 5 tbsp;
citric acid – ½ tsp.

Preparation:

You need to add lemon and granulated sugar to the juice.
Rinse thoroughly and boil the mixture of dried fruits – apples, raisins, rosehips, pears – with boiling water. You can take the usual compote mixture.
Turn on the heat and bring the drink to a boil.
Pour it into sterile jars, roll it up, turn it upside down, wrap it and leave until it cools.

It turns out to be a very tasty birch compote that your little ones will love.

How to make kvass from birch sap

It turns out that you can make excellent kvass from birch sap. Recipe in video clip.

//youtu.be/W5lEPAxV1qM

Preserving birch sap for the winter with raisins and candies

To add sweetness and a pleasant smell to the drink, you can use the most common icicles.

Ingredients:

juice – 1 l;
granulated sugar – 1.5 tbsp;
lollipops with any flavor - 2 pcs;
citric acid - on the tip of a knife;
raisins – 40 grams.

Preparation:

Jars and lids will need to be sterilized.
Pour the juice into a saucepan and add all the ingredients from the recipe.

The raisins must first be washed with water and scalded with boiling water.

Bring the drink to a boil, being sure to remove any foam that appears with a spoon.
Pour the birch drink into jars and roll up.

Store it in a cool cellar.

//youtu.be/LFShFe4VWHc

Good luck with your preparations and look forward to new recipes!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

We can talk endlessly about the benefits of birch sap. With the onset of the first warm days in March, it’s time to start collecting this elite natural drink of central Russia, which is rich in vitamins B6, B12, contains only 2% sugar (low glycemic index, important for those with diabetes), but more than 10 organic acids. Do you know how many recipes based on birch nectar there are? Are you used to drinking it only in its pure form? We invite you to consider our recommended alcoholic and non-alcoholic drinks.

What can be prepared from birch sap

Fresh juice can be stored in the refrigerator for only two days. Due to the fact that the collection of birch nectar is limited in time, it is worth taking care to preserve the required amount, which will be useful for use in other months of the year. For cosmetic purposes, try freezing it in cubes. Based on birch sap, kvass is often prepared, which ferments due to the presence of its own sugar, juices and drinks are diluted, enriched with microelements, moonshine is brewed and wine is made.

Soft Drink Recipes

There are several easy-to-prepare and very healthy drinks made from birch nectar. Our ancestors also quenched their thirst with kvass and were treated with infusions of juice given to them by the white-trunked beauty of the forest. Would you like to try making drinks yourself using birch nectar? We bring to your attention several simple recipes that contain commonly available ingredients.

Kvass

Birch kvass is a very healthy tonic drink, has healing properties and has a beneficial effect on the human body. You should not use plastic dishes; it is better to use glass jars. Prepared kvass can be stored in a cool place for four to six months. Here are the recipes themselves:

Recipe No. 1

Strain 5 liters of juice through cheesecloth, folded in several layers, removing impurities and small debris from the tree.
Add 20-25 raisins.
Pour 200 g of sugar into the liquid.
Leave to ferment for 3-4 days in a cool place.
Strain again through cheesecloth and pour into glass containers.

Recipe No. 2

Strain the nectar (5 l) through cheesecloth.
Dilute 25 grams of yeast in a small amount of liquid and add to the main volume.
Add the juice of 1 lemon, 20-30 grams of honey and 100 grams of sugar.
For a piquant taste, you can add a few raisins or other dried fruits.
Kvass is ready for consumption after 4 days.
Pour the kvass into glass containers and store in a cool place.

With lemon

A great drink for hot summer days, especially if you add a few ice cubes. Recipes for lemonade with birch nectar:

Recipe No. 1

Strain 2.5 liters of juice through cheesecloth.
Wash 2 large or 3 medium lemons and cut into thin slices.
Pour 180-220 grams of sugar into the lemon and let it sit for half an hour until the lemon releases its juice.
Mix with birch nectar and leave for 2 hours, then leave to cool.

Recipe No. 2

Place the strained juice (5 liters) over medium heat and bring to a boil, skimming off any foam that forms.
Add 1 glass of sugar. The quantity is regulated by the love of sweets.
Place 4-6 lemon slices into sterilized 3 liter jars, which must first be doused with boiling water. Try adding a couple of sprigs of mint.
Pour in boiling liquid. Roll up the lid and turn over.
After a day, put it in a dark place with a low temperature.

With rose hips

By adding rose hips to juice, you double the vitamin content of the drink. Having a sweet and sour pleasant taste, it will appeal to many fans of healthy products.

Take 3 liters of strained nectar.
Place on medium heat. When foam forms, remove it.
Wash 15-20 rose hips.
While boiling, add 150-180 grams of sugar, 1 teaspoon of citric acid and rose hips to the liquid.
Boil for about 10 minutes.
While hot, pour into pre-sterilized glass jars, then seal.
The energy vitamin cocktail is ready.

Alcoholic drink recipes

Fermentation occurs due to the decomposition of sugar into carbon dioxide, ethyl alcohol and water. All this happens under the influence of yeast, at a certain temperature and the correct concentration of components. It is better to take a larger container for the mash, twice the volume of the original liquid, so that the product does not “run away” during fermentation.

Strain the juice (10 liters), using several layers of gauze to remove foreign impurities.
Add 3 kg of sugar to a warm liquid heated to 30-40 degrees and stir until completely dissolved.
Mash 200 g baker's yeast until crumbly and add to juice.
To reduce foaming, add 1 tablespoon of sour milk or replace with kefir.
The container with all the ingredients is placed under a water mash or a medical rubber glove is put on (to prevent air from entering from the outside).
Insulate and leave for 9-12 days until the active release of bubbles stops.
External signs that the mash is ripe can be the sedimentation of yeast to the bottom and the liquid becoming transparent.
The taste of ripened mash is bitter-sour, without sweetness.

To get high-quality moonshine from birch sap, you should follow the manipulations of the previous point - prepare mash. Making vodka at home guarantees a good quality alcoholic drink. To add a special taste, some experimenters add currant or cherry leaves to the mash. The resulting ripened mash is distilled in a moonshine still. Based on 10 liters of birch nectar, 3-3.5 liters of moonshine with a strength of 40 degrees comes out.

It is recommended to carry out purification with charcoal or double distillation, which will further increase the strength of the alcoholic drink. It is recommended to dilute the resulting moonshine with water, if necessary, but not with birch sap. This will immediately make the alcoholic drink cloudy, and a jelly-like unpleasant substance may form on the surface.

Wine

Birch nectar wine matures quickly and is ready for drinking in about 2 weeks if stored in a low-temperature room. It’s easy to prepare a drink; even a novice winemaker can handle it, but you shouldn’t deviate from the recipes so as not to ruin all your efforts. Start with a classic recipe and then add your own ingredients to it.

Recipe No. 1 (classic)

Pour the juice (5 liters) into a fireproof container and bring to a boil.
Pour 300 grams of sugar into a glass fermentation container and add two slices of lemon. Pour in 1 liter of table white wine.
Pour the hot juice into the same container.
After cooling the liquid slightly, add half a teaspoon of dry yeast.
After standing for 3 days, the wine is bottled and sent to a dark, cool place.
It is better to store horizontally.

Recipe No. 2 (birch tree)

Pour 5 liters of fresh drink into a glass container or oak barrel.
Add 0.75 liters of fortified wine, such as port, and 0.5 liters of vodka (40 degrees).
Add 1 kg of sugar and 0.5 kg of washed raisins to the contents.
Stir until sugar dissolves.
Close the container tightly and place in a cool place.
After 2 months, the wine drink is ready. It is poured into glass bottles, carefully sealed and stored horizontally in a cool, dark place.

Mead is an ancient alcoholic drink of our ancestors, which is very popular to this day. The recipe for preparing a drink with degrees is not complicated, but requires aging for 4-5 months:

Pour 3 liters of strained juice into an enamel bowl.
Add 500 grams of natural honey to the liquid and boil for 1 hour, skimming off any foam that forms.
Cool slightly to room temperature.
Place 100 grams of rye bread, spread with 20 grams of yeast, in warm syrup.
Leave in a warm place for about 1 hour, the liquid should ferment.
If fermentation does not start, add a little more yeast.
When the future mead begins to ferment, remove the bread and cover the container with a towel.
Mead should ferment in a warm place.
After the fermentation process is complete, pour the mead into glass bottles, seal and leave in a cool, dark place.

How to preserve properly

Unfortunately, it is impossible to preserve the drink without heat treatment. In this case, some of the nutrients are lost, but the shelf life of the product increases. Canned juice should be consumed all year round, and not just fresh in spring. When boiling, you must definitely remove the foam, otherwise it will later turn into a red, unpleasant sediment. Preservation must be stored in a cool, preferably dark place.

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Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Birch sap is a very tasty and healing product. It is characterized by a large number of beneficial properties that are actively used to normalize the functioning of the body. Birch sap is collected in the first month of spring, before the first leaves form on the tree. The process of preparing this healing product lasts only 14 days. How to preserve birch sap at home? Although most doctors recommend drinking the drink in its pure form, it does not lose its unique properties even long after collection.

Ways to prepare birch sap for the winter - recipes

After harvesting, the main question remains about storing the product. In its pure form, birch drink can be stored for no more than a few days. It is possible to preserve all the beneficial properties of birch sap through conservation, freezing, and sterilization. The syrup prepared from this drink is very tasty. Each housewife has her own recipe for storing the product, but there are universal recipes that are worth reading in more detail.

Freeze for future use in the freezer

Birch sap very quickly loses all its healing properties. The action of oxygen and light contributes to the destruction of most mineral compounds. The result is that the product turns into ordinary sweet water. Long-term storage of juice is freezing, which is carried out using a refrigerator, but no more than 2 days. Various preservatives have a destructive effect on the life-giving component of the drink. Therefore, the finished product sold in the store cannot be natural.

Preservation with lemon

Many people use this method of collecting birch sap as canning. Now there are many recipes that make the drink tasty and can be stored for a long time. To preserve the “harvest”, use the following recipes:

Place sugar, juice, lemon in a container. Place everything on the stove until it boils completely and the sugar powder dissolves. Strain the hot drink using gauze to remove various impurities. Pour the juice into jars, which are then placed in hot water (temperature 90 degrees) for 25 minutes.
Fill the pan with birch drink and boil. For a 3-liter jar, prepare the following ingredients: 3 tbsp. spoons of sugar, 4 slices of lemon. Place the listed products in a 3-liter jar. Afterwards, put gauze and pour in boiling birch sap. Roll up the lids, turn the bottle of drink over onto a blanket and insulate it.
Required: birch sap 25 l, sugar - 300 g, 1-2 lemons with zest, raisins - 100 g. Fill a clean container with the strained drink, add washed raisins and lemon. Mix everything thoroughly and pour into jars, which are then closed with lids and left for 5 days at room temperature (18 degrees). Then the containers need to be placed in a cool place.
Pour the freshly harvested crop into bottles, add a teaspoon of sugar, 5 raisins, citric acid, and lemon slices. Seal the containers and wait 4 days, then place them in a cool place (4–10 degrees).

Making syrup

The harvested fruit can make a very tasty concentrate. To do this, you need to heat the drink to a temperature of 60 degrees, and then evaporate 75% of its volume. Next, the rest of the juice needs to be poured into sterile jars and rolled up. Be sure to dilute the resulting concentrate with water before use so that the taste is not so rich.

Sterilization in jars

The sterilization procedure will help preserve all the beneficial properties of the product. It is necessary to bring the drink to a boil, pour into glass containers, cover with lids and roll up. Place the jars in hot water (85 degrees) and keep them for 15 minutes. Afterwards, leave them to cool at a temperature of +18 degrees. The resulting drink has an amazing taste and retains all its beneficial properties.

Preserve the juice for as long as possible without preserving it

The previously presented methods involved long-term storage of the “harvest” collected from birch, and all the beneficial properties remained unchanged. But this product can be used to prepare other drinks, the benefits of which will be no less than those of pure birch sap. Thanks to them, the body is saturated with useful components. Particularly pleasing is the long shelf life.

Morse

Morse is the simplest drink that can be obtained using birch sap. It is very simple to prepare, and the amount of ingredients required is minimal. All you need is any vegetable or fruit juice and birch drink. Mix the resulting ingredients. If desired, everyone can add sugar or honey. This will only improve the taste of the prepared fruit drink.

Kvass with raisins

Kvass made from birch sap is considered very tasty and healthy. Here is the simplest and most popular recipe for preparing the product. Fill a glass jar with birch drink, add raisins, sugar, lemon zest, berries or fruits. After mixing all the ingredients, close the jar tightly and place in a cool, dark place. Prepared kvass can be consumed after a couple of days. You can enjoy the amazing taste of the drink immediately or store it for 2 months.

Drink

Those who want to make a delicious birch-lingonberry drink should use this recipe. Prepare 150 g of lingonberries and squeeze the juice out of them. Place the pomace in a saucepan and add 1 liter of birch drink to it. Place the resulting “compote” in a water bath and heat for 5 minutes. After cooling, combine the resulting liquid with lingonberry juice and add a little honey.

Birch in plastic bottles

To prepare such a drink, you need to stock up on the following ingredients: birch sap - 5 liters, port wine 1 liter, lemon - 2 pieces, sugar - 1.6 kg. Wash the lemons and cut them into pieces along with the zest. Fill the barrel with all the other products, close the lid and put it in the cold. After 2 months, pour the product into plastic bottles and seal them well. The juice is stored in a lying position on a cold surface. The product can be used after 4 weeks.

Is juice preserved for a long time beneficial?

According to medical research, drinking at least one glass of birch drink per day for 3 weeks helps the body cope with problems such as vitamin deficiency, absent-mindedness, depression and fatigue. It is not recommended to take the juice for those people who are allergic to birch pollen. The drink, even in canned form, perfectly retains all its beneficial properties. It is advisable to take the product for people suffering from diseases such as:

impaired metabolism;
disturbances in the functioning of the stomach;
avitaminosis;
diseases of the blood, skin, joints;
angina;
bronchitis;
pneumonia;
stones in the bladder and kidneys;
stomach ulcer;
intestinal diseases;
gallbladder disease;
low acidity level;
scurvy;
headache;
venereal diseases.

Birch sap has excellent cleansing properties, due to which waste and toxins are quickly eliminated from the body, and urinary stones of carbonate and phosphate origin are dissolved. The product increases the body's protective functions, protecting against colds, infections, and allergic diseases. It is still possible to achieve diuretic, anthelmintic, and antitumor effects. The drink is used to wipe the skin for acne, eczema and to moisturize dry skin.

Video

This product contains a large number of microelements, enzymes, calcium salts, magnesium, and iron necessary for the body. To store juice in its natural form, it is allowed to use a refrigerator or icebox at a temperature of 4 degrees for no more than a month. If you want to enjoy the amazing taste of the drink even in winter, it must be pasteurized in glass jars, sealed tightly and stored in a cool place for no more than a year. How to do it correctly, watch this video:

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