A simple recipe for preserving birch sap. Simple recipes for canning birch sap at home. Drink preparation method

The liquid secreted from broken birch trunks and branches contains valuable organic acids, vitamins, minerals, enzymes and useful microelements. It strengthens the body, helps fight diseases and improves metabolic processes. There are many ways to preserve it, for example, with lemon and orange.

Birch sap with lemon

Preservation of birch sap with lemon is incredibly popular. At the same time, more is added to the processed product. It turns out a pleasant and tonic drink with sourness and minty aftertaste.

What you need:

• lemon;
• sprigs of mint;
• sugar.

How to roll up:

1. For 7 liters of liquid, you will need 3 sprigs of mint, the juice of half a lemon and 10 tablespoons of sugar.
2. Put the container with the contents on the stove and wait for the bubbles to appear. Reddish foam should be removed with a spoon.
3. Add the rest of the ingredients and simmer over low heat for 10 minutes.
4. Pour into sterilized containers and roll up boiled lids.
5. Cover with something warm, such as a blanket, and put it in a cool place the next day.

Birch sap with orange

Citrus flavor can bring not only lemon, but also orange to the drink. This sunny sweet fruit will give the juice a pleasant aroma, so hurry up to roll up birch nectar with orange and please yourself and your loved ones with a healthy drink.

What you need:

Products are prepared on the basis that for three liters of juice you need 1/4 orange, 1 tsp. citric acid and 150 g of granulated sugar.

How long the finished juice will be stored depends largely on the sterility of the jars, so they must be thoroughly washed, preferably with a special dishwashing detergent.

Next, the banks must undergo heat treatment. One easy option is to heat the jars in the oven. Put them in a cold oven, bring the temperature to 150-180 degrees and hold the jars there for 10-15 minutes.

The dishes are prepared, you can start processing the juice. It must be brought to a boil on the stove. It is clear that you can’t heat all the juice at once, you need to do this in batches, of course, choose a pan with the maximum volume that is in the kitchen.

When pouring juice from a canister into a saucepan, it must be strained, small insects and pieces of bark will remain in the strainer.

While the juice in the saucepan is heating up, prepare the oranges. Wash them, wipe them, pierce them from all sides, for example, with a toothpick (so the oranges will give the juice better and faster), cut off the top and bottom and divide the orange into four parts across.

The juice begins to boil, remove the jars from the oven (they must be hot or warm so as not to crack), put a quarter of an orange in each jar, 1.5 tsp. citric acid and 150 g of sugar.

Pour the juice into jars using a mug or a small ladle, filling them to the edge of the neck.

The lids also need some work. Remove gum from them and boil for 5-7 minutes.

Return the rubber bands to the lids and use the machine to roll up the filled jars.

Repeat the whole procedure until the juice in the canister runs out.

Banks should stand for about a day at room temperature, and then they can be removed in a cool place, until late autumn, birch sap will be perfectly stored.

And if you wish, you can start tasting the juice as soon as it has completely cooled down.

Agree, everything is done simply and on a budget. Don't know how to extract juice yourself? Contact your nearest forestry, as a rule, this is considered their seasonal product.

Hello dear readers. 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. 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, raisins, rose hips, 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 an orange in 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 the ingredients for 10 liters, and your jars, for example, are 2-liter, then put a fifth of the acid and a fifth of the 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.

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 that is 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:

- fresh birch 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.

This is a good antiviral agent that helps 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;

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 slices of lemon;

- 3-4 Barberry candies (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!

Unfortunately, the miraculous, tasty and healthy birch sap is stored for a very short time. It can be kept in the refrigerator in a glass container for no more than 2 days. After that, he just starts to sour. Therefore, care must be taken to preserve and use birch sap as long as possible. The recipes below are suitable for preparing drinks in the summer heat to quench your thirst, and for preserving for the winter at home.

They say that if a person drinks 10 liters of birch sap during the year, then he will have excellent health. Collect birch sap, make drinks from it according to our recipes, drink and be always healthy!

But before you cook, listen to some tips.

1. At the initial stage, the juice must be filtered through several layers of gauze. Still, this is a drink from the forest, you never know what could get into it - a small insect, a birch bud or a piece of decrepit bark.
2. Turn the jars rolled up with juice upside down so that the process of sealing the jar with a lid is better. After that, wrap them in a warm bedspread or blanket, as the cooling process should go very slowly.
3. While the birch sap is heating on the stove, do not waste time, ignite the jars in the oven.
4. If you do not have fresh mint sprigs, you can use dried spice or mint candies.

The result is a very tasty drink.

Exquisite taste combines primordially Russian birch sap and the aroma of an exotic fruit.

Ingredients:

• birch sap - 5 l;
• oranges - 3 pieces;
• granulated sugar - 1 cup;
• citric acid - 20-25 g.

Cooking:

Pour the juice into a large bowl and put on fire.

Wash the orange and cut into slices. Arrange 4-5 orange slices at the bottom of the prepared jars. Banks are best used with a capacity of 1 liter and 1.5 liters.

During this time, the juice on the stove almost came to a boil, a foam appeared on it, remove it, add sugar, mix until the sugar grains are completely dissolved. Now add citric acid.

Pour the resulting birch drink into jars and cork.

Recipe for birch sap with lemon

Such a drink will turn out with sweet and sour notes in taste.

Ingredients:

• birch sap - 6 l;
• medium sized lemon - 2 pieces;
• granulated sugar - 1.5 cups.

Cooking:

Pour the birch sap into a large saucepan and send to the fire.

Wash the lemons, cut into circles and arrange in prepared jars. One lemon is about 3 liters of juice. So see for yourself - if you pour juice into 3-liter jars, then put one chopped lemon in it. In the case of using 1 liter jars, divide the lemon into three equal parts and arrange in three liter jars.

In the meantime, foam should appear on the juice, remove it. Reduce heat to low, add sugar and stir until completely dissolved.

Pour the juice into jars and roll up the lids.

Birch sap with currant cuttings

Birch sap will be even richer in vitamins if you manage to get young bright green currant cuttings. As a result, the drink is slightly sweet, and the taste is very mild.

Ingredients:

• birch sap - 4 l;
• currant cuttings - 12 pieces;
• granulated sugar - ¾ cup;
• citric acid - 20-25 g.

Cooking:

Pour birch sap into a saucepan and heat on the stove.

Wash the currant cuttings thoroughly in cool water. If they are large, then cut them in half.

Just before the juice boils, remove the foam from it, add sugar with citric acid, mix until the components are completely dissolved.

Pour juice and roll up.

Birch sap with mint

The juice prepared according to this recipe is distinguished by its special freshness and aroma of spices.

Ingredients:

• birch sap - 3.5 l;
• granulated sugar - 5 tablespoons;
• citric acid - ¼ teaspoon;
• fresh mint - 2 sprigs.

Cooking:

Bring the juice to a boil in a saucepan on the stove. Collect foam, put sugar with citric acid.

Stir until sugar and citric acid are completely dissolved.

Now add sprigs of mint to the saucepan with the juice, with the heat turned off, let the juice brew for about 10 minutes. If you want a more intense mint flavor, you can add more sprigs.

After 10 minutes, bring the mint cocktail to a boil again, then immediately pour into jars and cork.

birch sap lemonade

In the hot summer time, birch sap lemonade will refresh and quench your thirst, and it tastes very much like a soda from our distant childhood.

Ingredients:

• birch sap - 2 l;
• granulated sugar - 7 tablespoons;
• lemon - 1-2 pieces.

Cooking:

Cut the lemon into slices and sprinkle with sugar. Let it stand for a while until the lemon juice appears.

Pour birch sap into a saucepan, put lemon and sugar in the same place, mix and bring to a boil over medium heat.

As soon as the liquid begins to boil, turn off the fire and let the drink infuse for about 3 hours.

Strain the lemonade and serve over ice cubes.

Birch sap with raisins for the winter

Another option for a drink made from birch sap, which will perfectly quench your thirst in a hot summer. It turns out a very beautiful color, it is very useful for those who are on diets, and also suffer from diseases of the liver and gallbladder.

Ingredients:

• birch sap - 5 l;
• raisins - 100 g;
• dried fruits - 150 g;
• young leaves of lemon balm and mint - to your liking.

Cooking:

Pour birch sap into a saucepan, put on fire and bring to a boil.

As soon as it starts to boil, put mint leaves, dried fruits and raisins into the juice.

Culinary advice. Such a drink turns out to be especially tasty if you use a dried wild pear.

Bring the drink to a boil again, remove the foam and turn off the heat.

Let it brew and cool, then strain and store in a cool place.
Now you know how to prepare birch sap for the winter for the whole family. We hope that you liked our recipes and you will definitely use them.

We invite you to watch a video on preparing a healthy drink

In birch sap - the vital energy of a slender tree. It is saturated with trace elements, vitamins, refreshes and has a healing effect. How to roll up birch sap at home? The answer to this question is in different preservation recipes using lemon, orange and citric acid.

Fragrant, transparent juice is not just a delicious drink with an original taste, but a whole natural first-aid kit in one glass. As part of "birch tears" - phytoncides, organic acids, enzymes and almost all trace elements necessary for the human body.

Attention! To get rid of various diseases and strengthen the body, it is recommended to drink from 8 to 10 liters. birch sap per year.

The peculiarity of the juice is that it is structured and has so many unique properties that it is quite difficult to list everything. Suffice it to say that birch sap has a pronounced antitumor effect and antioxidant properties. In addition, it dissolves stones in the bladder, in the kidneys, and is used in the treatment of ulcers, bronchitis, and tuberculosis. It has an anthelmintic, diuretic effect, strengthens the immune system and saves from beriberi. And even to get rid of wrinkles is used. In fact, this is a unique medicine.

When and where is birch sap harvested?

"Tears of a birch" are collected during the spring snowmelt, until the tree is decorated with young sticky leaves. In April, active sap flow begins at birch trees and they literally “cry”, releasing a clear liquid.

Birch sap is collected in spring

The collection period is short, only 15-20 days, and during this time experienced collectors extract enough juice for drinking and harvesting for future use.

By the way, purchased birch sap in a classic three-liter jar is just a semblance of a fresh healing liquid. If you are lucky and you ended up in Belarus or in central Russia at the right time, then you can use this chance.

The process of extracting the "universal medicine"

Extraction of any value requires knowledge, skills and tools. Only adult birches with a trunk diameter of 20 cm or more are suitable for collecting liquid. In trunks of 20-25 cm, 1 hole is drilled, 25 - 35 cm - two.

For a day, an adult birch can give up to 6 liters. juice, but it is better to collect 2 liters. from every tree.

Attention! It has been scientifically proven that the correct collection of sap does not harm birch groves and forests. On the contrary, during several years of intensive production, sap flow becomes more abundant.

Step-by-step guide to collecting healing fluid:

1. First you need to remove a piece of bark at a height of 40 cm from the ground.
2. Drill a hole up to 5 cm with a drill.
3. Insert a gutter, any tube, a transparent medical dropper or gauze through which drops will flow.
4. Place a collection container on the ground and lower the end of the tube or chute into it. The best conditions for a plentiful "harvest" are sunny weather and time from 12 to 18 pm.
5. As practitioners say, there is no need to spend 24 hours a day at the device. It is enough to check it 1-2 p. in a day.
6. After receiving 2 liters of the "universal medicine", the hole is filled with moss or a stick treated with a natural pesticide.

Harvesting birch sap for the winter with citric acid

Usually, wood drink lovers consume part of the juice immediately after extraction, and leave part for canning. A greater percentage of the unique nutrients contained in "birch tears" can be preserved with proper processing.

Advice. The main thing is to prevent the drink from boiling, otherwise some of the healing properties will be lost.

To start work, you need to prepare glass jars, 5 liters. clear juice, 25 gr. citric acid, 630 gr. Sahara. When these ingredients are added, the juice with a mild taste acquires a bright sweetness and slight sourness.

Canning steps:

1. Pour all the juice into a saucepan, and put on a quiet fire. As soon as foam appears, it must be removed. If bubbles appear, indicating the beginning of a boil, quickly turn off the heat.
2. Put citric acid and sugar in the drink.
3. Before pouring birch sap into sterile jars, it is filtered through a fine sieve or gauze.
4. Roll up jars or bottles with lids, and, after cooling, take them to a cold place. Some advise holding the spins in hot water for about 15 minutes. for additional sterilization.

Birch drink with lemon or orange

Birch sap with a delicate citrus aroma will appeal to even those who do not like clear drinking. Calculating the components of this recipe is very simple:

• the total volume of 3 liter jars should be equal to the number of liters of juice;
• each jar will take 2 tbsp. l. sugar and 1 slice of lemon or orange. What exactly to use depends on your taste. To begin with, you can close several blanks with lemon and part with orange.

Advice. An interesting variation of the recipe was offered by the inhabitants of the village, bordering on a birch forest. Instead of fruits, they put sucking sweets in jars: barberry or duchesse.

Cooking steps:

1. Bring the juice to a hint of a boil.
2. Turn off quickly, pour into prepared containers.
3. Drop the indicated amount of sugar and fruit into each jar.

Preserved birch sap with mint, tangerines and dried fruits

Transparent birch sap for a cook is like a blank sheet of drawing paper for an artist. Canning can be approached creatively, and enhance the taste of the drink with various additives:

1. The collected and filtered juice is brought to a boil and turned off.
2. A sprig of mint, a slice of peeled tangerine, a few slices of lemon are added to the fragrant liquid. Better - without zest, it will give a bitter aftertaste.
3. Then put pre-washed dried fruits. For example, raisins or rose hips.
4. Add citric acid to the pan in a ratio of ½ tsp. for 10 l. juice. Bring to a boil again and pour into prepared containers.

Exquisite drink. Juice plus currant cuttings

Admirers of colorless juice with a smooth, slightly sweet taste and pronounced aroma will like the infusion with currant cuttings. The principles of its preparation are the same as in the previous versions. Only the branches need to be washed in advance and cut so that they fit well in jars. Then spread them in sterile containers, and pour hot strained birch sap. Exquisite drink for the winter is ready!

Kvass infused with wood drink

One of the original recipes for preserving "birch tears" is the preparation of kvass.

To get a fermented drink, you need to heat the birch sap to 30 ° C. Add to the pan with liquid 15-20 gr. yeast and a few raisins. If you like citrus flavor, you can put lemon zest in your drink. The last stage of preparation is fermentation for 2 weeks.

Advice. The lid from birch kvass during fermentation must be periodically removed, releasing the formed gases.

As a result, the juice turns into a delicious carbonated drink with a pronounced taste. You can keep it all summer long.

Recently, healing "birch tears" have practically disappeared from store shelves, and yet they have unique properties that cannot be replaced by anything else. Harvesting a wonderful drink for the future can save you from spring beriberi, help in the fight against ailments. And just to please with an unforgettable mild taste.

Harvesting and conservation of birch sap - video