How to preserve birch sap with citric acid. Homemade birch sap: canned in jars with lemon. How to preserve birch sap for the winter. With black currant

kerescan - Apr 16th, 2015

Natural homemade birch sap is, of course, juice in jars with lemon, for sourness in taste, and with a little sugar, for preservation.

A photo. Birch sap

How to preserve birch sap for the winter.

To make birch sap at home by preserving it in jars, you need to mix 10 liters of birch sap with 10 tablespoons of sugar and the juice of one lemon. Boil and, filtering through a thin cloth or sieve, pour over, cover and roll up. Turn the jars over and leave to cool. Then take them out to a cold storage area.

To enhance the taste and aroma of birch sap, you can add leaves of mint, lemon balm, thyme and other aromatic herbs to it. You can add juices of other berries to birch sap. For example, raspberries, strawberries, cherries, lingonberries.

A photo. Birch juice

Canned birch sap in cans, of course, does not have the same as freshly harvested, but still useful for the body and can be used as a refreshing drink.

It's so easy to roll up homemade birch juice with lemon in jars, and the recipe for how to preserve birch juice for the winter can now settle in your preservation book.

Well, this is a photo for a "snack": Birch sap in a jar, with pulp. 😉

If it went well, then you will have several tens of liters of this wonderful natural drink at your disposal. Of course, it's a real pleasure. In addition, it is very, it contains many vitamins, trace elements and other substances. But fresh birch sap, unfortunately, is stored for a very short time. In the refrigerator - only 2 days. Therefore, very often it is impossible to use it only fresh. The best way to preserve birch sap is to harvest it by canning. In addition, syrup is prepared from it according to old recipes that have come to us from time immemorial.

Canning birch sap at home - recipes

Easy seaming method

Rolling up birch sap is not difficult, especially for those familiar with the basics of home canning and some hands-on experience. The easiest way is to pour the raw materials into an enamel pan, heat to a temperature of 80-90 degrees and seal them in jars. The container, of course, must be prepared in advance, i.e. cleanly washed and sterilized. Rolled up cans of birch sap are covered with a thick cloth and left until they cool completely. This is how natural canned birch sap is obtained, without additives. It is better to store it in a cool place.

Rich Flavoring Birch Sap Recipe

For those who want a richer flavor, similar to the one sold in the store, a slightly different recipe is suitable. For a 3-liter can of juice, you will need 0.5 cups of sugar and 1 tsp. citric acid. Birch sap with the listed ingredients is boiled and then rolled into sterilized jars. The resulting product is easily stored in an apartment.

Syrup recipe

Another way to preserve birch sap is to boil syrup from it. This option is not very common in our latitudes; Americans prepare it most often, along with maple. The syrup is prepared by evaporation. To do this, you need a dish with a wide flat bottom - a saucepan or basin. Birch sap is poured there and boiled over low heat. When the volume of the liquid is reduced by three times, fresh juice is added. This procedure must be repeated 2-3 times. In the process, the foam is necessarily removed and removed. Important: no sugar is added! The finished syrup is filtered through double gauze and bottled. It is stored in a cool place for one year.

Unusual recipes for harvesting birch sap

1. A delicious refreshing drink from birch sap is obtained with the addition of citrus fruits during canning. For this, for each liter of fresh raw materials, 2 tbsp is taken. l. sugar and on the tip of a knife - citric acid. A well-washed lemon or orange is cut into thin rings. Birch sap is boiled along with sliced \u200b\u200bcitrus fruits and then poured into jars and sealed.
2. You can also diversify the workpieces with dried fruits. You can also use dry rose hips. For a 3-liter jar of birch sap, you need a handful of dried fruits and ¾ a glass of sugar. All together is boiled for 5-10 minutes and then rolled into prepared containers.
3. Another extraordinary version of a drink made from birch sap is obtained by adding regular candies to it. For example, barberry, duchess, mint. For 3 liters of juice, you need a couple of sweets (preferably one type), ¾ glass of sugar, a little citric acid. Further, the technology does not differ from the standard one. Birch sap with all the ingredients is boiled and then sealed in glass jars or bottles.

How long is birch sap stored?

At home, birch sap drinks are stored for about a year. However, this also applies to all other homemade blanks. And next spring the juice is canned again.

We decided to prepare birch sap with oranges - you were not mistaken, this is a delicious recipe for preserving a natural drink, and in order for the juice to turn out to be really tasty and retain its beneficial properties, you need to know how to properly preserve and roll it, how to store it, how to make it with additives - lemon, citric acid and others ...

Birch juice with orange - a classic recipe

One of the most delicious, healthy and budget drinks prepared for the winter, which has been known to man for a long time. Natural fresh birch sap has a slightly sweetish pleasant taste, which it received due to the content of a large amount of sugar - 1.5-2%, but today many recipes for this drink with various tastes and aromas have been invented.

One of the most popular recipes for making a drink is birch sap with oranges.

Canned birch sap with citrus flavor (lemon can be used instead of orange - as you like) is appreciated not only for its unsurpassed taste and aroma, but also for its double benefit - vitamins and other elements necessary for the body.

Experienced housewives know, but your household will especially like it if you add orange slices to its composition.

Ingredients for the preparation of a drink such as birch sap with orange for the winter, based on 3 liters, you will need the following:

• Sugar - 250 g (glass)
• Citric acid - 1 tsp not a slide
• Oranges - 1 medium fruit.

As you can see, a minimum of components is required, and the output is a tasty and healthy product that will be especially relevant in cold weather, when the body is deficient in useful elements.

Birch juice with orange - recipe, conservation, how to roll up for the winter

Canned birch sap, the recipe for which you will read below, is prepared in a certain sequence:

1. The first step is to prepare glass jars or bottles for birch sap with oranges - you can sterilize containers both in a steam bath and in an oven, setting the temperature to 150 ° C;
2. Pour the freshly collected, peeled and strained birch sap into an enamel pan and put on high heat, boil (here it is important to know how to collect birch sap correctly);
3. While the juice is at the right temperature, you can prepare the lids for rolling up - they must be rinsed from dust and sent to boiling water for 5-7 minutes, then put on napkins or a towel and dried;
4. As soon as the juice boils and actively boils, it must be turned off - if the drink is digested, its beneficial properties will disappear;
5. Pour sugar into prepared jars - 250 g per 3 liters, then the rate of citric acid indicated in the recipe;
6. Cut oranges into circles or slices and also lower them to the bottom of an empty jar;
7. Pour the juice into the jars carefully - they can crack from the high temperature, and to avoid this, put a metal spoon in the jar or put the jar in a plastic cup with a piece of cloth at the bottom;
8. Pour cans up to the neck and roll up with sterilized metal lids;
9. Wrap the rolled up jars with a blanket and do not touch until they cool completely, then place them in a cold dark place for wintering. For those who do not know how to store birch sap, it will ideally be stored in a cellar or basement, which is ideal for storage.

For lovers of acidic orange can be replaced with lemon - in this case, the ratio of ingredients will change slightly, - 1 tbsp is needed for 3 liters of fresh birch sap. a spoonful of granulated sugar, half a lemon and half a teaspoon of citric acid.

Pour the juice into an enamel bowl, add lemon sliced \u200b\u200binto circles and the rest of the ingredients, boil, then pour into jars and roll up.

Some housewives, during the preparation of birch juice with lemon, do not subject it to heat treatment - strain fresh juice, pour it into a jar, add 2 tbsp. tablespoons of sugar and mix well, then put in the juice a third of the lemon, cut into slices, and 5 raisins, close tightly and put in the refrigerator. After 3 weeks, the citrus juice is ready to drink.

A few secrets of collecting birch sap

To make birch sap with oranges especially tasty and stored as long as possible, folk craftsmen recommend observing little tricks while collecting this drink. Collected in different places and at different times, birch sap can have completely different tastes, so you should definitely consider the following tips:

It should be remembered that birch sap, the storage of which allows you to obtain the necessary vitamins all year round, at the very beginning of the collection will be especially pure and transparent, but less sweet. It will acquire sweetness by the end of the collection period, but it will noticeably grow cloudy. Do not forget that the period when you can collect the juice is short - about 3-4 weeks.

Pleasant déjà vu

Since childhood, everyone is familiar with birch sap, which is a colorless, slightly cloudy water with a pleasant sweet taste. Every spring, from mid-March to the end of April, it is actively collected. To do this, it is enough to make a notch on the tree and insert a gutter there, through which the juice will drain into a previously prepared dish. Then you need to leave all this for a day, and the very next day you can enjoy a wonderful natural drink.

But, unfortunately, it is not stored for a long time - at least two days at room temperature, and up to three or four days you can extend its life in a cool place. Let's find out how to preserve birch sap and maintain its taste for at least several months.

Canning at home

To preserve birch sap at home without much hassle, you need to prepare the following ingredients: 1.5-2 liters of birch drink, 0.25 kg of sugar, about 6-8 g of citric acid.

Next, we select the necessary dishes for pasteurization. We filter the collected juice through cheesecloth to clean it from litter. Then add the above ingredients to it and set it to simmer over low heat. While the drink is brewing, try to stir it as often as possible and do not forget to skim off the foam that forms during the brewing process. If this is not done on time, an unpleasant reddish-yellow may form in the finished product.

sediment. Now a clearer picture is emerging of how to preserve birch sap at home.

In the meantime, care must be taken that the drink does not go through a boiling phase. As soon as the first bubbles begin to appear, immediately remove it from the heat.

Then the birch sap must be cleaned even more thoroughly. To do this, once again we run it through a sieve and cheesecloth folded in several layers. This is practically the whole answer to the question of how to preserve birch sap. Then it remains only to pour it into and close with lids. After all the dishes are filled with juice, we turn the cans upside down and leave them in this position for a day. After this time, we turn them over to their original position and put them in a cool place for better storage of the drink.

Let's now figure out whether canned birch sap made by hand is really useful.

To begin with, a fresh, just harvested drink will undoubtedly be useful to everyone. Even in the recent past, they even treated patients with tuberculosis. Birch sap is also indicated for people with allergies and skin diseases. The drink is also effective in the fight against adolescent acne on the face. But, unfortunately, he loses all these healing properties in a few hours.

Although we now know how to preserve birch sap, it is clear from the above that after processing, nothing useful remains in this drink. But he can not bring any harm either. When consumed, you simply enjoy its very pleasant taste. And if you add some fruits and berries (grapes, apples, pears, etc.) to this juice during the canning process, it will turn out even tastier. Such a wonderful compote is not a shame to serve on the table. And believe me, no one will refuse the supplement.

Irina Kamshilina

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

Content

You can talk endlessly about the benefits of birch sap. With the onset of the first warm days in March, it is 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, which is important for those with diabetes), but more than 10 organic acids. Do you know how many birch nectar-based recipes there are? Are you used to drinking it only in pure form? We suggest considering the alcoholic and non-alcoholic drinks recommended by us.

What can be made from birch sap

Fresh juice is 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 of preserving the right amount, which will be useful for use in other months of the year. For cosmetic purposes, try freezing it in cubes. On the basis of birch sap, kvass is often prepared, which ferments due to the presence of its own sugar, juices and drinks are diluted, enriching with microelements, moonshine is brewed and wine is made.

Soft Drink Recipes

There are several easy to prepare and very healthy drinks based on birch nectar. Our ancestors also quenched their thirst with kvass, were treated with infusions on juice, which the forest white-trunk beauty gave them. Would you like to try making drinks yourself using birch nectar? We bring to your attention a few simple recipes where there are generally available ingredients.

Kvass

Birch kvass is a very useful tonic drink, has healing properties and has a beneficial effect on the human body. Do not use plastic dishes, but rather use glass jars. Cooked kvass in a cool place can be stored for four to six months. Here are the recipes themselves:

Recipe # 1

• Strain through cheesecloth folded in several layers, 5 liters of juice, removing impurities and trapped 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 number 2

• Strain the nectar (5 l) through cheesecloth.
• Dissolve 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, it is possible to add several pieces of raisins or other dried fruits.
• Kvass is ready for use in 4 days.
• Pour 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 to it. Birch Nectar Lemonade Recipes:

Recipe # 1

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

Recipe number 2

• We put the strained juice (5 liters) on medium heat and bring to a boil, removing the resulting foam.
• Add 1 glass of sugar. The amount is regulated by the love of sweets.
• Put 4-6 slices of lemon in sterilized 3 liter jars, which are pre-rinsed with boiling water. Try adding a couple of mint sprigs.
• Pour boiling liquid over. Roll up the lid and turn over.
• After a day, put 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 admirers of healthy products.

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

Alcoholic drinks 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 large dish for the wash, 2 times the volume of the original liquid, so that the product does not "run away" during fermentation.

• Strain the juice (10 liters) by applying gauze in several layers, remove impurities.
• In a warm liquid heated to 30-40 degrees, add 3 kg of sugar and stir until completely dissolved.
• Mash baker's yeast 200 g until crumbs and send 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 may be the yeast settling to the bottom, the liquid acquiring transparency.
• The taste qualities of the ripened mash are bitter-sour, without sweetness.

To get high-quality moonshine from birch sap, you should do the manipulations of the previous point - prepare the mash. Home-made vodka guarantees a good quality alcoholic beverage. To give a special taste, some experimenting lovers add currant or cherry leaves to the mash. The resulting ripened mash is distilled on a moonshine still. On the basis of 10 liters of birch nectar, 3-3.5 liters of moonshine with a strength of 40 degrees is produced.

It is recommended to clean it with charcoal or double distillation, which will further increase the strength of the alcoholic beverage. The obtained moonshine is recommended to be diluted with water, if necessary, but not with birch sap. The alcoholic drink will immediately become cloudy from this, and a jelly-like unpleasant substance may form on the surface.

Wine

Wine on birch nectar ripens quickly, ready to drink after about 2 weeks if stored in a low temperature room. It is easy to prepare a drink, a novice winemaker can cope with this, but you should not deviate from the recipes so as not to nullify all efforts. Start with a classic recipe and then add your own ingredients to it.

Recipe number 1 (classic)

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

Recipe number 2 (birch)

• 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 put in a cold 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 making a drink with degrees is not complicated, but it takes 4-5 months to mature:

• Pour 3 liters of strained juice into an enamel bowl.
• Add 500 grams of natural honey to the liquid and boil for 1 hour, removing the resulting foam.
• Cool slightly to room temperature.
• Put 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 some 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 end of the fermentation process, 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, not just fresh in spring. When boiling, it is imperative to remove the foam, otherwise it will then turn into a red unpleasant sediment. Preservation must be kept in a cool, preferably dark place.