Preparing birch sap for the winter - seaming recipes. How to collect birch sap, how to preserve birch sap

The simplest and most reliable method to extend the shelf life is to wrap it in jars. Many recipes have been developed, depending on taste preferences and capabilities.

In the Soviet Union, a more popular method of industrial canning of birch sap was storing it in 3-liter jars with granulated sugar and citric acid.

Product came out:

• slightly tart;
• sweet and sour;
• quite saturated.

Nowadays, canning methods have become more complex; various additives have been added during preparation. The drink began to include medicinal herbal teas, fresh fruits citrus fruits, for example.

The universal recipe involves the use of exclusively natural ingredients, without artificially released oxidizing agents.

Classic recipe

To preserve 3 liters of drink, you will need 2 spoons granulated sugar and 1/4 lemon or any citrus fruit along with the zest.

Glass containers must be sterilized, and granulated sugar and citrus fruits must be added to them.

Bring the drink to a boil, pour into a container and screw on a sterilized lid.

Be sure to turn the jar over, put it on the lid and wrap it in a blanket for additional sterilization, wait until it cools down and put it away for storage.

Below will be presented detailed recipes birch sap in jars.

Birch sap with citric acid

Preparing juice at home is a fairly simple process.

The product goes well with citric acid. This ingredient gives it a sour taste.

In order to preserve birch sap, you will need:

• 5 liters of birch sap;
• 630 g granulated sugar;
• no more than 25 grams of citric acid.

Preparation:

1. The juice should be poured into a deep saucepan and boiled.
2. During cooking, orange or yellow foam may appear on the surface. It should be removed. If this is not done, the foam will ruin appearance prepared drink and will negatively affect the taste.
3. You cannot boil the juice, as this will destroy all the healing elements present in the composition.
4. Add citric acid and sugar to the drink.
5. These ingredients must be completely dissolved.
6. Spill ready drink necessary in already sterilized glass containers. You can place a piece of gauze over the neck of the jar and pour birch sap.
7. This will make it possible to filter the product and remove the smallest pieces of debris from it.
8. Filled jars should be sealed with lids.
9. Containers with the finished drink must be turned over and wrapped in a blanket.
10. In this position they should cool down, then you can remove them.

Birch sap with lemon

You can prepare birch sap without citric acid: replace it with citrus fruits.

Lemon will provide an opportunity to add noble acid to the finished product.

In order to preserve juice, you need to prepare:

• 3 liters of birch sap;
• small lemon;
• 3/4 cup granulated sugar.

Preparation:

1. Birch nectar should be poured into a saucepan and boiled.
2. While the liquid is heating on the stove, you can sterilize the jars in which the product will wait its turn for consumption.
3. Do not boil; as soon as it boils, turn off the gas. You need to heat it up, remove the foam, and then add the rest of the ingredients.
4. The granulated sugar in the container should melt well.
5. At the end of cooking, the mixture must be strained using a piece of gauze and poured into jars.
6. The containers need to be sealed, placed on lids, carefully wrapped and left to cool, then stored.

Birch sap with orange

In order to diversify the taste, you can preserve it with orange additive.

IN winter time such a product will be saturated with healing elements.

The nectar should be poured into a deep saucepan and placed on the stove. While the drink is heating, the jars should be sterilized.

They need to be thoroughly washed and sterilized with steam or baked in the oven.

For cooking you will need:

• 5 liters of birch nectar;
• 25 g citric acid;
• 4 small oranges;
• sugar to taste.

Preparation:

1. Citrus fruits must be washed and then cut into rings. There is no need to remove the skin.
2. Several pieces of citrus should be sent to the jars. When the nectar is well heated, foam forms on its surface.
3. It should be removed.
4. You need to add sugar to taste. When the granulated sugar has completely melted, you can add citric acid.
5. Pour the finished juice into prepared containers, having previously filtered it. We close the jars, put them on the lids and in a blanket.

Birch sap with black currant branches

Currants make it possible to add originality to the nectar good taste.

If you want, you can put branches of this plant with buds that have not yet opened.

Birch sap should be poured into a pan and heated until foam appears.

Boiling, as already noted, is impossible. The foam must be completely removed.

For cooking you will need:

• 3 liters of nectar;
• 5 spoons of granulated sugar;
• half a spoon of citric acid;
• currant branches.

Add granulated sugar to the heated product and citric acid. Place branches in sterilized jars. They must be washed and doused with boiling water. Filter the drink, pour into containers, twist, wrap and cool.

Birch sap with mint leaves

This original and refreshing drink will appeal to many. Spinning birch nectar with mint is done very quickly.

Birch nectar must be poured into a saucepan and left to warm up.

While the juice is heating up, you need to sterilize the jars in which it will be stored all winter period. Containers should be made of glass or polyurethane.

They need to be washed and sterilized.

The same should be done with the lids. It is necessary to promptly remove the foam from the surface of the heated nectar and add sugar and citric acid to it.

For cooking you will need:

• 7 liters of birch sap;
• 10 spoons of sugar;
• 70 grams of dried mint leaves;
• half a spoon of citric acid.

When the ingredients melt, add mint leaves to the mixture. How much mint you put depends on your own taste.

The more mint in the drink, the more flavorful it will be. A saucepan with finished product must be removed from the stove.

The juice should sit for 10 minutes. Then it must be brought to a boil again and filtered.

Pour into sterilized jars and close with lids, wrap, and store.

Original recipe with caramel

Preserving a caramel-flavored product is very simple. The drink should be brought to a boil, but not allowed to boil.

For cooking you need to take:

• 3 liters of birch sap;
• 3/4 cup sugar;
• 3-4 caramels, you can use mint, barberry or pear;
• 2/3 spoon of citric acid.

Preparation:

1. Then add granulated sugar, citric acid and caramel. After this, the birch sap should infuse for 10 minutes.
2. At the end of cooking, it is necessary to bring it to a boil again, filter and pour into containers that have been washed and sterilized in advance.
3. The product must be sealed tightly.
4. The jars need to be placed on the lids, wrapped and left until they cool completely.

Birch sap with added rose hips

The taste of the product depends on the additives.

The recipe can include not only citrus fruits, but also rose hips, raisins and other dried fruits.

To prepare you will need:

• birch sap 3 l;
• a handful of fruits;
• 3/4 cup sugar.

The cooking process is the same. First of all, you need to prepare the jars, and then the product itself. Add granulated sugar and rose hips to the nectar.

Bring the resulting composition to a boil and, after filtering, pour into sterile containers. Twisted cans must be turned upside down and wrapped.

It should be noted that the product, which contains rose hips, is excellent remedy prevention of colds!

The drink can reduce the risk of developing pathologies of the heart and blood vessels.

Now you know how to preserve birch sap at home.

Bon appetit!!!

This healthy drink V fresh Available to us only once a year.

In the spring, with the first rays of the sun, sap flow begins in the trunks of birch trees.

It's important not to miss this moment if you want to get drunk on it elixir of life, full of vitamins, and also preserve birch sap for the winter.

But it will take up a lot of space in your freezer, because it is usually collected in at least 1.5-liter bottles.

Therefore, the best option was and remains the preparation of birch sap in jars by canning.

How to prepare birch sap for the winter recipes

A simple recipe for birch sap for the winter is to pour it into enamel pan, heat to a temperature of 80-90 degrees and close in jars. The container must be washed clean in advance, preferably with soda, and sterilized.

Cover the rolled jars with a blanket and leave until completely cool. You will get canned natural birch sap, without any additives. It is best stored in a cool place.

How to seal birch sap with sugar - bring the sap to a boil, add 2 tbsp. spoons of sugar per liter and citric acid on the tip of a knife.

Pour into sterilized jars and sterilize for 10 minutes. Roll up the boiled lids.

How to properly close birch sap to get rich and delicious drink, as in the store - for 3 liters, take half a glass of sugar and 1 teaspoon of citric acid.

Boil for 5 minutes, pour into sterilized jars and seal. Can be stored indoors at room temperature.

What’s delicious to serve with birch sap?

Recipes can be quite unexpected. For example, canning birch sap with orange and lemon.

Ingredients:

• granulated sugar - 2 tbsp. spoons per liter of juice
• citric acid - on the tip of a knife
• 2-3 mugs of orange and lemon for 3 people liter jar

How to roll up birch sap with orange:

1. Cut lemon and orange into thin slices, place in a saucepan, add acid and sugar, pour in juice.

2. Bring everything to a boil and pour into sterilized jars.

3. Quickly roll up the lids, cool, turn upside down and store.

Or how to preserve birch sap with candy. For example, barberry, duchess, mint.

For 3 liters of juice you will need:

• 2-3 candies of the same type
• 0.75 cups sugar
• 0.25 tsp citric acid

Boil birch sap with all the ingredients and roll it into glass jars.

Preparing birch sap with dried fruits for the winter will also be tasty.

For a 3-liter jar of juice, take a handful of dried fruits and 0.75 cups of sugar.

Soak dried fruits in water and rinse well. Boil in juice for 5-10 minutes, and then roll into jars.

Recipe for kvass from birch sap for the winter

This is a way to make delicious birch sap without sterilization and rolling for winter storage.

Kvass is prepared through fermentation in bottles, in which 2 tbsp are added to the juice per 1 liter. spoons of sugar and a small handful of raisins.

The juice ferments rather slowly, because birch drink persists almost until mid-summer.

According to the second method you need fresh juice strain through cheesecloth, pour into sterilized glass bottles, close the lids tightly and refrigerate.

Make sure that mold does not appear, otherwise the juice will lose its usefulness.

After 1-2 days, the juice will become noticeably cloudy and ferment. Fermentation lasts no more than two weeks.

As a result, you will succeed natural drink, which tastes very much like kvass.

It should be placed in a cold place and stored for no more than a year.

You can also make kvass from prepared birch sap in winter.

To do this, add a little yeast (50 g per 10 liters of juice), sugar and raisins.

Place in a warm place, as soon as the juice begins to hiss and foam, pour into jars or plastic bottles and refrigerate.

Preparation of birch sap. Preparation

Harvesting usually occurs in late April – early May. It is better to collect from trees with thick trunks. To do this, you need to make a small hole in the birch, insert a tube into it, and the sweetish flavored juice it will drain into the prepared container.

Before harvesting birch sap, it must be thoroughly cleaned of contaminants. To do this, you need to strain it through a fine sieve. Then add all the ingredients: - sugar and citric acid, mix everything and put it on the fire. (There should not be a lot of sugar, the drink should be slightly sweet and have a barely noticeable sour taste, so don't overdo it with the ingredients.

Do not add a lot of sugar and citric acid - the taste should be slightly sweet and sour. When preserving, birch sap cannot be boiled!

Birch sap cannot be boiled!!! During heating, it is necessary to constantly stir and skim off the dirty foam that will certainly appear with a slotted spoon.

Otherwise, the drink will end up with a reddish sediment.

No need to bring to a boil(otherwise everyone will be lost beneficial properties), as soon as the first bubbles appear, turn off the fire. Before pouring into sterilized jars, you need to strain again through gauze folded 8 times.

Roll up the jars, turn them upside down and leave them in that position for a day. Then turn the jars over and store in a cool place. At the end of summer - beginning of autumn, there is a good opportunity to cook a rich and aromatic compote from grapes and preserve it for the winter.

Preparing birch sap will not take you much time. As a result, you will get a pleasant, healthy drink.

Bon appetit!

Birch sap drink

If the workpiece makes it possible long-term storage this drink, then fresh birch drink can be stored for no more than two days.

But if you add lime and a little sugar to it, its storage period will increase by another two days.

To prepare such a tasty and healthy drink you need ten minutes and four ingredients.

Ingredients for making a drink from birch sap:

Preparation:

Strain the birch sap through doubled gauze. It is difficult to achieve perfect cleanliness during collection. Small particles of bark and grass often get into the container, although this is not dangerous, it is aesthetically unattractive. Add crystal sugar and stir it with a spoon until completely dissolved.

Wash currant branches in cold water, wait until they dry. Throw them into the jar. Place them so that they are completely covered with liquid.

Divide the washed lime into four parts. You need to wash it very well, because before transportation it can be treated with special chemicals. Squeeze lime juice into a jar. Send the skins there too. Stir all the ingredients with a large spoon, let it brew for twenty minutes and pour it into a glass to enjoy the wonderful taste and aroma of the drink.

The above components complement each other perfectly.

It is not advisable to replace lime with regular lemon, because in this case the strong aroma and taste of lemon will overwhelm delicate notes currants

Delicious birch sap - not everyone knows how to preserve it, this drink is not only extremely tasty, but also healthy, and in order to enjoy the taste not only in spring, but also in winter, it is not a bad idea to learn the basic recipes - with lemon, orange and other citrus fruits, with dried fruits, with mint, kiwi, how to pasteurize the drink, store it at home and much more...

Birch sap - how to can and store the drink

Many people love and appreciate such a natural drink as birch sap, how to preserve and store it long time Not every housewife knows. As a rule, the juice is preserved for the winter by adding natural flavors such as citrus fruits, honey, berries, candy and other products.

Birch sap, the benefits and harms of which have been known for a long time, does not have to be combined with flavoring additives, – you can save it for quite a long time in kind using the following methods:

Preparation of syrup from birch sap - this method is good if there is a need to prepare a large batch of the drink. Concentrated syrup from birch sap turns out to be very sweet and thick, but you should know that it does not contain granulated sugar, but only natural sugar, such syrup is indicated for use in diabetes mellitus;

Sterilization- perhaps the most popular method of storing birch sap, which involves rolling the drink in glass containers under metal lids. The juice is first thoroughly purified, then heat treatment, after which it is poured into prepared and also sterilized jars;

Freezing juice- the simplest method of long-term storage, and also the fastest - the strained juice is poured into clean containers (it is important not to pour over the edges, the juice expands when freezing and takes up more volume), closed with lids and put in the freezer. After defrosting, the drink should be consumed within 2 days - then it will simply lose useful qualities and will spoil.

Birch sap, how to preserve it according to traditional recipes for the winter, read below, will definitely please you in the cold season.

How to preserve birch sap for the winter - popular recipes

The traditional method of preparing canned birch sap involves heat treatment - for this it needs to be brought to a temperature of 90 ° C, but not boiled, using an enamel-coated pan. Add 10% sugar of the total volume of the drink and a little citric acid to the heated juice - no more than 0.8%, then pour it into sterile jars and close iron lids.

Besides this traditional recipe There are several other recipes with various additives, giving the drink original taste and aroma, to name a few.

Birch sap with orange is the most common drink recipe, and to prepare it you will need:

• 1 liter raw juice
• 2 tbsp. spoons of granulated sugar
• Citric acid on the tip of a teaspoon
• 1 orange (can be replaced with lemon to taste).

Citrus is cut into neat slices and placed in a pan with an enamel coating, sugar and citric acid are poured on top, then juice is added to the container, brought to a boiling point, but not boiled, poured into pre-prepared sterile jars and is hermetically sealed.

Ready birch sap with lemon or orange must be kept covered for a day.

Birch sap with dried fruits is no less popular, for it we use:

• 3 liters of juice
• 3⁄4 cups sugar;
• 1⁄2 cup dried fruits.

Pour the juice into the pan, add sugar, pre-washed and drained dried fruits (you can take assorted ones, or you can choose one variety - apples, rose hips or apricots), boil everything and immediately remove from the heat. Pour hot juice along with dried fruits into pre-treated sterile jars, roll up the lids and wrap well until completely cooled.

Recipes for birch sap with mint have also been known for a long time - the drink is not only tasty and aromatic, but also has a calming effect. To prepare it you need the following products:

• Juice – 7 l
• Dry mint – 3 bushes
• Granulated sugar – 10 tbsp. spoons
• 1⁄2 tsp. citric acid.

The step-by-step process of preparing this drink looks like this:

1. Pour the strained juice into a large saucepan and place on the stove;
2. When heated, a red foam will appear on the surface of the juice; it must be removed to avoid sediment in the jar of juice;
3. Bring the juice to a boil, add the remaining ingredients;
4. Boil the juice for at least 7-10 minutes;
5. Strain the boiled juice and pour into sterile jars or other glass containers, roll up tightly;
6. Wrap until completely cool, then put in a dark place.

These are not all, but the most popular, tasty and available recipes birch sap for the winter.

Each good housewife has its own secrets in the kitchen - this also applies to canning birch sap, so before you start harvesting, you should familiarize yourself with some time-tested tips and tricks.

You should know how to properly collect birch sap so as not to damage the tree - the choice should be on a high branch, cutting which will not cause serious harm to the tree, unlike cutting through the trunk.

How to preserve birch sap at home for as long as possible - be sure to heat treat the drink, pour it only into sterilized jars and seal it tightly. This way the juice will last for a long time and will not lose its beneficial properties during this time.

If the juice in the jars begins to become cloudy, do not worry - the fermentation process that began in the containers will turn the drink into a carbonated one, which is no less tasty.

As you can see, birch sap, which you now know how to preserve and store, is one of the healthiest drinks, containing many components beneficial to humans and practically not inferior to orange juice.

Birch sap is a tasty, healthy drink. It contains many vitamins, organic acids, essential oils and microelements. All listed components are required to the human body. Fresh product does not last long. However, if you wish, you can preserve it for the winter. How to properly prepare birch sap at home?

Classic recipe

Home canning of birch sap is simple process. The drink goes well with citric acid. This component gives the product a sweet and sour taste. To prepare you will need:

1. 5 liters of birch sap.
2. 630 g sugar.
3. No more than 25 g of citric acid.

Fresh birch sap cannot be stored for a long time

Birch sap must be poured into a deep container and brought to a boil.

During the cooking process, an orange or yellowish foam may form on top. It needs to be removed. Otherwise, the foam will spoil the appearance of the finished product and affect the taste.

Attention! You cannot boil the juice, as this will deprive it useful substances.

Citric acid and granulated sugar should be added to the drink. These components must completely dissolve. The finished product should be poured into already sterilized jars. You can put gauze over the neck of the container and pour in the drink. This will filter the product and remove small particles of debris from it.

Filled containers must be sealed tightly. Jars of birch sap should be turned over and carefully wrapped. They should stand in this position for a while until they cool down.

Healing product with lemon

You can preserve birch sap without citric acid: replace it fresh fruit. Lemon will add a little sourness to the finished drink. To prepare you will need:

1. 3 liters of birch nectar.
2. Medium sized lemon.
3. 3/4 cup sugar.

Extraction of birch sap

Birch sap should be poured into a fireproof container and brought to a boil. While the liquid is heating up, you can sterilize the jars in which the nectar will be stored. The product cannot be boiled. Therefore, you need to heat it, remove the foam, and then add the remaining ingredients. The sugar should dissolve well in the pan. Finally, the composition must be filtered using gauze and poured into containers. The jars should be hermetically sealed, turned over, carefully wrapped and left for a while.

Recipe with orange

For variety, you can preserve the drink with orange. In winter, such a drink will give the body many useful substances. For preparation you need:

1. 5 liters of birch nectar.
2. 25 g citric acid.
3. 3 medium sized oranges.
4. Granulated sugar.

The liquid must be poured into a deep container and placed on fire. While the drink is heating up, it’s worth preparing the jars. They need to be washed well and sterilized by steaming or calcining in the oven. Wash the oranges and then cut them into rings. There is no need to remove the peel. You need to put a few pieces of orange in the container.

When the birch sap heats up enough, foam will appear on its surface. It needs to be removed. Add granulated sugar to taste. When the component is completely dissolved, you need to add citric acid.

The finished nectar needs to be poured into jars, having first filtered it. The containers should be hermetically sealed, turned over and wrapped.

A currant sprig will add a subtle aroma to the juice

Recipe with blackcurrant branches

Currants give the drink an unusually pleasant taste. If desired, you can put branches of this plant with buds that have not yet opened.

For preparation you need:

1. 3 liters of birch sap.
2. 5 tbsp. l. Sahara.
3. 1/2 tsp. citric acid.
4. Currant cuttings.

The nectar must be poured into the pan and heated until foam forms. You cannot boil the drink. The foam should be completely removed. Add sugar and citric acid to the heated liquid. Place a sprig of black currant into prepared glass containers. They should first be washed and doused with boiling water. Filter the composition, pour into jars, roll up, wrap and cool.

Recipe with mint

The spicy and refreshing drink will appeal to many. Preparing birch sap with mint takes a little time. For preparation you need:

1. 7 liters of birch sap.
2. 10 tbsp. l. granulated sugar.
3. From 50 to 70 g of dried mint.
4. 1/2 tsp. citric acid.

Birch sap should be poured into a saucepan and placed on fire. While the drink is heating, prepare containers in which it will be stored throughout the winter. Jars can be used glass or polyurethane. They need to be washed and sterilized. The same should be done with lids.

It is necessary to remove the foam from the surface of the hot liquid and pour granulated sugar and citric acid into it. When the ingredients dissolve, add a bunch of mint to the drink. Its quantity depends on personal preference. The more mint in a product, the more aromatic it becomes.

The container with the finished product must be removed from the heat. The drink should steep for 10 minutes. Then it needs to be brought to a boil again and strained. Pour into prepared containers and seal tightly.

Adding caramel will make the juice more attractive to children

Extraordinary drink with caramel

This is another one original recipe preparing birch sap. Preserving a drink with caramel is very simple. To prepare you will need:

1. 3 liters of birch sap.
2. 3/4 tbsp. granulated sugar.
3. A few caramels. You can use mint, barberry or pear.
4. 2/3 tsp. citric acid.

The juice should be brought to a boil, but not boiled. Pour sugar, citric acid into the drink and add candy. After this, the birch sap should stand for a while. Finally, the drink should be brought to a boil, filtered and poured into jars that have been previously washed and sterilized.
The product must be rolled up hermetically. The jars must be turned upside down, wrapped and left in this position until they cool completely.

Recipe with rose hips

The taste of the drink depends on the additional components of the recipe. You can add not only fruits to birch sap, but also rose hips, raisins and other dried fruits. For 3 liters fresh product required:

1. 1 handful of rose hips.
2. 3/4 tbsp. granulated sugar.

The cooking process is similar to previous recipes. First you need to prepare the containers, and then the product itself. Add sugar and rose hips to the juice. Bring the resulting mixture to a boil and, after filtering, pour into jars. Rolled containers must be turned upside down and wrapped.

It is worth noting that the product, which contains rose hips, is a good prophylactic agent. The drink can reduce the risk of developing cardiovascular diseases.

Juice with barberry

Birch sap goes well with many fruits and berries. Barberry in in this case is no exception. It makes the product no less fragrant. For preparation you need:

1. 3 liters of birch sap.
2. 100 g barberry berries.
3. 1 tbsp. granulated sugar.

Barberry adds nutrients to juice

First you need to prepare the containers: wash and sterilize. In this case, it is better to use jars with a volume of 3 liters. Pour a glass of granulated sugar and 100 g of berries into each container. Birch sap must be poured into a saucepan and brought to a boil, but do not boil. After this, filter the product. It is best to use gauze.

Pour the hot liquid into jars and seal tightly. Dissolve sugar already in a rolled up container. To do this, you can shake it a little or roll it on the floor.

In this way you can preserve birch sap in combination with various fruits and berries. For this you can use kiwi, apples and sour pears, black currants, cherries. Each drink has its own unique taste and aroma.

Birch sap is unique product, the use of which has a positive effect on work immune system. It contains tannins, which give antiseptic properties to the product. Glucose and fructose contained in nectar improve brain function. For this reason, experts recommend using it for those who experience severe mental stress. It is worth noting that the composition does not cause allergic reactions, and has virtually no contraindications.

Preservation of birch sap: video

How to close birch sap: photo