Preservation of birch sap with lemon. Canning birch sap: ways

22.11.2019 -

In birch sap Vital energy slender tree. It is saturated with trace elements, vitamins, refreshes and has a healing effect. How to roll up Birch juice 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 body person.

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

The peculiarity of juice is that it is structured and has so many unique properties that it's hard to list them all. Suffice it to say that birch sap has a pronounced antitumor effect and antioxidant properties. In addition, it dissolves stones in bladder, in the kidneys, is used in the treatment of ulcers, bronchitis, 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:

First you need to remove a piece of bark at a height of 40 cm from the ground.
Drill a hole up to 5 cm with a drill.
Insert a gutter, any tube, a transparent medical dropper or gauze through which drops will flow.
Place a collection container on the ground and lower the end of the tube or chute into it. Best conditions for a plentiful "harvest" - sunny weather and time from 12 to 18 pm.
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.
After receiving 2 liters of the "universal medicine", the hole is filled with moss or a stick treated with natural remedy from pests.

Harvesting birch sap for the winter with citric acid

Usually, wood drink lovers consume part of the juice immediately after extraction, and some is left for canning. Higher percentage of unique useful substances 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:

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.
Put citric acid and sugar in the drink.
Before pouring birch sap into sterile jars, it is filtered through a fine sieve or gauze.
Roll up jars or bottles with lids, and, after cooling, take them to a cold place. Some advise to hold spins in hot water approximately 15 min. 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 the birch forest. Instead of fruits, they put sucking sweets in jars: barberry or duchesse.

Cooking steps:

Bring the juice to a hint of a boil.
Turn off quickly, pour into prepared containers.
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:

The collected and filtered juice is brought to a boil and turned off.
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.
Then put pre-washed dried fruits. For example, raisins or rose hips.
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 original recipes preservation of "birch tears" - 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.

AT recent times healing "birch tears" have practically disappeared from store shelves, and yet they have unique properties that cannot be replaced by anything else. blank wonderful drink for the future can save 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

Birch sap for the winter begins to be collected in early March, when active sap flow begins. Fresh birch sap is clear in color and has a consistency similar to water. It tastes slightly sweet, leaves a sour aftertaste and has a pleasant aroma. To save healing drink for a long period, it is subjected to conservation. Of course, during preservation, some of the vitamins are destroyed, since the juice is subjected to heat treatment. However, there are many proven recipes in which you can save most of the nutrients.
Fresh birch sap is rich organic acids, vitamins of group B and vitamin C, tannins, phytoncides. It also contains elements such as potassium, calcium, manganese, magnesium, as well as essential oils. Birch sap has a hematopoietic effect, cleanses the body, helps in the treatment of cardio - vascular diseases. It is taken to cure liver diseases, as well as scurvy and cancer. Juice relieves inflammation genitourinary system in combination with medical treatment.
To preserve the maximum amount of vitamins, the juice can be flash-frozen. With quick freezing, vitamins are not destroyed, and the juice does not lose its beneficial features. You need to freeze it in small portions, in a plastic or glass container. Re-freezing is not recommended. Thawed juice is effective for colds: sore throat, tonsillitis and pneumonia. It has a positive effect on the skin - heals wounds and cuts, heals pruritus and neurodermatitis. AT cosmetic purposes frozen pieces or cubes are used, which refresh and tone the skin.

There are many recipes that can be used to prepare a healthy and tasty drink. The composition includes fruits, berries and honey, sugar, citric acid. Birch sap with orange, lemon or honey has a positive effect on the body, strengthens the immune system and is a prevention viral infections. In summer, refreshing and healthy drinks will replace harmful lemonades.

Syrup brewing

If you need to prepare a large number of juice, then you can boil it and prepare a concentrated syrup. It has a general tonic effect, is very sweet and tastes like maple syrup. It's not sweet because it uses sugar. Birch sap contains natural sugars that do not harm the body, so even diabetics can take it.

Sterilization

The traditional and most common way to preserve juice is to preserve it and roll it into sterilized jars. Harvesting by this method includes the processing of the juice itself and containers by thermal means. Of course, most vitamins are destroyed in this case, and useful properties are lost. The process is quite long and laborious, but this old traditional method blanks have not lost popularity to this day.
You need to prepare for sterilization in advance: first inspect the jars for chips and cracks, wash them thoroughly. The collected birch sap must be filtered, cleaned of leaves, bark and other debris. For convenience, it is better to use bottles and jars with a wide neck. Containers and lids are sterilized in water heated to a temperature of 90 degrees for about 15 minutes. Helpful advice: so that the jar does not burst from hot juice, you need to pour it in gradually and slowly. Some put a silver cutlery, such as a spoon, in the jar. Don't forget to take it out before you seal the jars.

Freezing

Freezing will require a powerful freezer, as the process must occur quickly. This method is considered the easiest - you need to pour the liquid into clean jars, close the lids and put them in the freezer. Thawed juice must be consumed within 2 days, because after this time it will begin to quickly lose its beneficial properties and deteriorate. Freezing, the liquid increases in volume, so you do not need to fill it into the container until it stops. Juice prepared in this way can be stored for an unlimited amount of time. If desired, you can add a few drops of lemon or orange juice to the jars for taste.
Preparation of drinks according to the recipe. The advantage of this method is that you can prepare drinks with or without heat treatment.

Traditional recipes with detailed step-by-step recommendations

To prepare the syrup, you need to boil the juice for a long time in a large, wide metal bowl. It should boil over medium heat for about 3-4 hours. It is better not to cover the pan with a lid, and when boiling, it is necessary to remove the resulting foam. Be careful - thickened syrup can burn, so you should stir it regularly. When 1/3 of the liquid boils away, the juice is added to the pan to the original volume. From 20 liters of juice, 0.5 liters of sweet syrup is obtained. For convenience, the percentage of sugar is measured with a special apparatus - a saccharometer. The syrup is ready when the device shows 65%. The juice itself will become viscous, thicken and turn brown. The syrup smells like sweet caramel. After all the manipulations, the hot thick liquid must be filtered through a sieve and poured into glass bottles or jars with a wide mouth. Then tightly cork with lids and store in a dark room or in the refrigerator. Birch syrup can be used in baking pies and cakes, making sweet cereals. You can use it instead of honey and jam. Often it is simply diluted with water or added to tea. It must be borne in mind - the syrup is concentrated, you should not drink it too often.

Preservation and sterilization

In order to preserve the juice, it is necessary to pour it into a saucepan and heat it to 90 degrees. Attention! Juice can only be heated in enamelware or stainless steel containers. Then add citric acid and sugar based on the total volume of juice. Citric acid should be about 0.8% by volume, and sugar - 10%. When the grains of sugar and acid are completely dissolved, you can roll the juice into jars. They must be sealed with pasteurized metal lids. After canning, the jars need to be pasteurized by placing them in a pot of boiling water for 10-15 minutes.

How to prepare birch sap according to recipes

When preparing birch drinks, vitamins, minerals and useful elements practically do not go to waste. Some ingredients, such as berries and fruits, can be replaced with any dried fruit. Juice preserved by this method is stored for a long time - up to 8 months. Opened jars should be refrigerated and consumed as soon as possible.

Birch sap with raisins

A light and unusual drink with raisins will perfectly quench your thirst on a hot summer day. Pour it into sterile jars or bottles with a wide neck.

For cooking you will need the following ingredients:

3 liters of freshly picked birch sap;
15 pieces of raisins;
200 grams of sugar;
Zest of 1 lemon - optional

If the amount of juice used is more than indicated in the recipe, then the proportions of raisins and sugar should also be increased.

How to store birch sap at home:

Pour the juice into the prepared saucepan. It should be noted that it must be very fresh, collected only a few hours ago.
Rinse the raisins and add to the jar along with the sugar. It is better to use raisins from black grapes.
Mix well and bring the liquid to a boil. Don't cook!
Remove the foam with a slotted spoon and pour the juice into the container, distribute the raisins evenly. Close the lid tightly. Clean in a dark place for 2-3 days. If you add a little grated lemon zest, the drink will have a pleasant smell.
Remove jars in a cool dark place. After 2-3 days, you can already drink a healthy drink. It can be chilled before serving.

Birch sap: preservation at home

Juice prepared according to this recipe perfectly tones and refreshes, relieves fatigue, has a citrus aroma.

For birch sap with orange you need:

Fresh birch sap - 5 l;
Sugar - 250 g;
Citric acid - 0.5 tsp;
Orange - 1 pc.

Important! It is required to sterilize the lids and jars in advance.

Preservation of birch sap at home:

Rinse the orange, cut and scald with boiling water. If jars less than 5 liters are used, then the orange should be cut into longitudinal small pieces. On a jar with a volume of 5 liters, put an orange cut in half in a peel.
Pour the purified birch sap into a saucepan and bring to a boil. Boiling liquid can be identified by a characteristic sharp hiss.
Add citric acid, sugar and orange to a saucepan with juice, mix. Bring to a boil again.
Pour hot drink into jars, cork with sterilized lids.
Wrap jars with cloth, put on lids. Remove for a day or until the liquid has completely cooled in a cool place.
Before serving, you can add mint leaves to the juice.

How to preserve birch sap at home

One of the successful recipes is birch sap with honey. It is better to use lime or flower honey from a new harvest.

You will need the following ingredients:

Birch sap - 5 l;
Honey - 1 tbsp. the spoon;
Citric acid - 0.5 tsp.

How to make birch sap at home:

Strain the juice, pour it into a saucepan and put it on the stove to heat up.
When the liquid begins to boil, add honey, citric acid and mix everything. You only need to heat the juice to 80 degrees, so you'll need a kitchen thermometer.
Pour into jars, cover with lids and pasteurize for 15 minutes at a temperature of 80-90 degrees.
Seal jars tightly and store in a cool, dark place.
The drink turns out to be a little sweet, strengthens the immune system and increases the body's resistance to viral-type diseases.

Birch sap recipes with lemon

The sour drink tastes like lemonade. It will protect the body from viruses and infections, it is recommended to use it during the period of seasonal beriberi. Sterilize containers and lids.

Ingredients:

Birch sap - 5 l;
Lemon - 2 pcs;
Sugar - 1 tbsp. the spoon.

How to prepare birch sap at home:

Lemons cut into small slices.
Mix all the ingredients in a large container and put on fire, bring to a boil.
Pour the liquid into glass jars or bottles, cork with lids and store in a cool cellar or pantry.
The shelf life of a birch drink with lemon is about 8 months.

Storing birch sap at home

There is nothing better than opening a jar of healing and delicious drink. The most important thing in storage is not to let the jars overheat, as the juice can go sour and spoil. You should also try to avoid getting direct sun rays on glass - it will quickly lose vitamins. The shelf life of birch sap blanks is different and depends on the processing method. In general, blanks can be stored for about 1 year. Birch sap syrup is also stored for no more than 1 year, you can keep it in the refrigerator. It is most convenient to write the date and method of canning on each jar.

Ready cans should be kept in a dark, cool room: in the cellar, pantry, on the mezzanine. The jar must be checked for leaks - turn it over onto the lid and leave it like that until it cools completely.
If the jar is hermetically sealed, mold will never start in it. Some advise storing bottles and jars lying down, lined with a cloth. An open birch drink needs to be drunk within a few days.
Juice is a natural product and you do not need to drink it too much and often. Quality matters, not quantity! Birch sap should be taken with caution by people suffering from stomach and intestinal ulcers. And remember that the liquid on store shelves, which is passed off as birch sap, will not benefit the body.
Please note that birch sap begins to lose its beneficial properties 48 hours after collection, even when stored in the refrigerator. After 2 days, it begins to sour and drinking it is highly discouraged.

Those housewives who put preparations for the winter are well aware that this very harvesting season does not begin in summer - it begins when birch sap appears (March-April). It can rightly be called a natural elixir, because it quenches thirst well and contains many useful substances. In addition, birch sap is recommended to be drunk by nursing mothers and given to young children - this drink will not bring harm. Well, in order to be able to enjoy the fresh taste of birch sap in winter, roll it up. Don't know how? Everything is very simple - no more difficult than in the case of some cherry compote. There is a proven recipe - how to prepare birch sap for the winter. Its highlight is a sprig of currant, which is placed in a jar.

Ingredients:

freshly picked birch sap - how much do you have;
sugar - 150-170 g per 3-liter jar;
citric acid - 8-10 g per 3-liter jar;
sprig of currant - 1 small sprig per 3-liter jar.

Harvesting birch sap for the winter

If your getter has brought birch sap home and you decide to stock up on a few jars for the winter, strain it first. There is nothing tricky in this procedure: we took a large container, put gauze on it and carefully pour in the juice. All debris will remain on the gauze. This procedure is mandatory if you want to get a clean drink. Then we fill a large saucepan with birch sap and put it on the stove. In the meantime, we are preparing the container in which we will order the juice. These can be banks of different sizes. I always take 3-liter ones, I think that for juices and compotes, this is the most optimal volume. Wash them and sterilize them. Place the lids in boiling water for a couple of minutes.

After the flasks are prepared, put sugar and citric acid into each. You can put a little more sugar than the indicated amount. Sprigs of currants are poured over with boiling water and also laid out in jars. If you do not want to have juice with the smell of currants, put orange slices, mint, vanillin instead. You can even throw a lollipop into the jar, it will also give the juice a special taste.

When the juice on the fire boils, we do not boil it, but immediately remove it from the stove and pour it into containers. To prevent the jar from bursting from boiling water, firstly, put a metal spoon or fork in it (you will get it when you fill the jar halfway), and secondly, put a dry rag under it. It remains only to roll up the bottles.

We store birch sap along with other seamings in a dark, cool place.

To begin with, I would like to ask everyone to treat birch trees with care and respect, which generously share with us this healthy and life-giving drink, their juice. Collect the juice with all care, make shallow incisions (it is better to drill a hole), and do not forget to close the recess with clay or resin after collecting the juice.

Stock up on everything you need in advance so as not to harm the birch trees, because next time you will want to enjoy the juice! An improperly closed cut of a tree can greatly harm, up to the complete drying of the trunk and the death of a birch.

When to collect birch sap

The time for collecting birch sap is early spring, before the appearance of birch buds. Juice goes especially well after frost, but with the advent of the first rays of the sun. Choose trees that are about 20 cm in diameter. Each birch can produce 2 to 5 liters of sap per day.

Often, from their own laziness and ignorance, the sap collector destroys trees, causing irreparable harm to birch trees or an entire grove! Therefore, before proceeding with the assembly, carefully read the necessary information, think over the inventory, and even better, consult with those who have repeatedly collected birch sap, so that they show and explain everything to you in practice - when to collect birch sap and how. Birch sap for the winter with lemon is the easiest way to harvest.

The best way to preserve juice is to freeze it. But the volume of the freezer is usually not enough to store more than 2-5 liters. You can also prepare birch sap for the winter with lemon or orange, preserving it in glass jars.

Preservation Ingredients:

for 3 liters of juice - 1 glass of sugar (250 g.)
2 slices of lemon or orange for each 3 liters. banks

How to save birch sap for the winter

We sterilize the jars for a couple together with the lids for 10-15 minutes.

In parallel, boil birch sap for 1-2 minutes. We take off the foam. The juice will change color a little.

I put the lemon at the bottom.

Pour sugar into the bottom of each bottle. For a 3-liter bottle - 1 glass of sugar.

Fill everything with juice. We close the lid.

We turn the bottles over, cover with a towel. Leave wrapped in a towel to cool completely.

Then you can transfer the canned birch sap to a cellar or a cool place.

Bon appetit!

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 special tool for dishes.

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.

Save to "Cookbook"