Preserving birch sap with orange

There are a lot of recipes for storing juice for long-term storage; in fact, they are similar, faster, to preparing compotes for the winter. Living in a region where only the lazy do not collect birch sap in the spring, and trying different recipes on our own, our family settled on one, which we have been using for a couple of years in a row. Birch sap is rolled with orange, sugar and citric acid, and the resulting drink tastes like a very pleasant lemonade with a citrus flavor.

The juice is usually brought from the forest in huge canisters with a volume of more than 20 liters.

It cannot be stored for a long time even at low temperatures, it becomes viscous and sour, so it is in your interests to start collecting birch sap as early as possible.

You need to prepare:

- three-liter jars with a neck for rolling up the lids;
- oranges;
- citric acid;
- sugar;
- steel covers.

How to roll up birch sap for the winter?

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

How long the finished juice will be stored depends almost entirely on the sterility of the jars, so they must be thoroughly washed, preferably with a special dish soap.

Next, the jars must undergo heat treatment. One common option is to heat the jars in the oven. Place them in a cool 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 cannot heat all the juice right away; this must be done in batches; naturally, choose the largest saucepan that you can find in the kitchen.

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

While the juice is heating in the pan, prepare the oranges. Wash them, wipe them, pierce them on all sides, for example, with a toothpick (this way the oranges will release their juice better and faster), cut off the top and bottom and divide the orange crosswise into four parts.

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

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

The lids also need processing. Remove the 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 entire function until the juice in the canister is complete.

The jars should stand at room temperature for about a day, and then they can be put away in a cold space; the birch sap will be perfectly stored until dawn.

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

Agree, everything is done simply and on a budget. Don’t understand how to get juice without the help of others? Contact your local forestry department; this is usually considered their seasonal product.

Creator: Dvornikova Anastasia

April 19, 2018 | 14:04

59 minutes talk about how to prepare jars and 1 minute about juice. How exactly to prepare juice - no matter how annoying it may sound. two lines... Boil it or just bring it to a boil? If you boil it, for how long? Well, not a word about that..

Birch sap with orange and lemon for the winter

Tuesday, April 2, 2019

The usual recipe for collecting birch sap for the winter. We will prepare fragrant, fresh and very tasty homemade juice with the addition of citrus fruits - orange and lemon. Due to their natural acidity, there is no need to use citric acid.

Of course, you can roll up birch sap according to this recipe in jars of any size. I propose the layout of goods for a three-liter jar, but I will use three liter jars. Be sure to carefully prepare the dishes for collecting birch sap: sterilize the jars, and boil the lids or simply pour boiling water over them.

Ingredients:

Making a dish step by step:

To make this delicious homemade drink, we will need the following ingredients: birch sap, sugar, orange and lemon. There can be any quantity of birch sap, but I give a distribution of goods for three liters.

Freshly collected birch sap (3 liters) must be filtered through 2-3 layers of clean gauze to remove possible debris and insects. Pour it into an enamel pan of a suitable size.

Immediately pour in 1 glass (180 grams) of sweet sand. Stir and place on medium heat until it heats up.

Take one orange and one lemon. They must be prepared - thoroughly washed, then put in a deep bowl and pour boiling water over them for 2-3 minutes. During this period of time, the wax that is almost constantly used to treat imported fruit will come off the citrus peel.

Carefully remove the fruits from the hot water and use a clean knife to hang them (we still treated the skin with boiling water) and cut them into circles. Place 2 thick slices of lemon and orange into jars prepared in advance. In total, half a lemon and an orange are enough for this amount of juice (use the rest in other recipes). It is most convenient to use glass jars with a capacity of 3 liters for preparing birch sap, but in this case I will show the example of 3 jars with a capacity of 1 liter. The jars must be sterilized using any method that is convenient for you, not forgetting to sterilize the lids. If you wish, I will tell you how to sterilize jars in the oven. I washed it, put it with the neck up on a wire rack in a cool oven, turned on the gas, set it to 160 degrees and left it there for 30 minutes. In other words, part of the time the oven simply heated up to a suitable temperature (for me it was 20 minutes), after which it sterilized the dishes - another 10 minutes. Then I turn off the oven without opening the door and let it cool until slightly warm.

For now, cover the jars with citrus fruits with prepared lids.

Birch sap with orange for the winter

Birch sap with orange is one of my family’s favorites. But for the winter we cover it a lot and with various additives. I prepared a recipe with a photo of birch sap specifically for clarity. In fact, you can use lemon instead of orange.

Already in the middle of March I begin to terrorize my husband about collecting juice. Those housewives who roll it up know that it’s easy to miss the moment to collect the most valuable natural elixir. The spring sun shone a little brighter, the street became hot - and that’s it, he would be gone. Therefore, in this matter, extra attentiveness will not hurt anyone. But when I have two 30-liter flasks of birchwood in my kitchen, my soul just rejoices.

Just imagine how many things you can create from it! And kvass, and okroshka, and even homemade wine. But we will deal with all this a little later, because the preservation of the freshest birch sap must proceed as quickly as possible, because already on the second day it loses its useful characteristics and begins to sour.

One of the best methods to preserve a natural drink is to put the juice in glass jars. Well, so that it has a light citrus smell, add oranges. Although you can put raspberry or currant branches and dried apples in the bottles for flavor; by the way, they will give color to the drink, and even barberry candies.

So, we kick our own households out of the kitchen. At this point it will become dangerous there, and we are starting the harvesting season again. What a blessing that the idle winter is over!

Ingredients:

sugar - 1 whole 250-gram glass per 3-liter jar;
citric acid - 1 level teaspoon per 3-liter jar;
oranges - 1 small round per 3-liter jar.

Based on how much juice you want to add, take the required amount of sugar, lemons and oranges. For 8 3-liter jars of birch, I needed approximately 1.5 kg of sugar, 2 oranges and here and there 70-75 g of citric acid.

How to seal birch sap with orange in jars

1. First, sterilize the container. This can be created either steamed or in the oven. I was in no particular hurry, so I kept them in the oven for almost an hour at 150 degrees. It’s more convenient, of course, to create this in advance, so as not to be distracted later by washing, drying and preparing the container. If you plan to roll up birch sap in the evening, and during the day someone in your family is at home, put the containers in the oven in the morning and ask them to turn on and then turn off the oven. Just when you get home, the bottles will be sterilized and even have time to cool down.

Birch sap with orange is a simple and delicious recipe!

We decided to prepare birch sap with oranges - you were not mistaken, this is the most delicious recipe for preserving a natural drink, and in order for the sap to be truly tasty and retain its beneficial characteristics, you need to know how to properly preserve and roll it, how to store it, how to create it with additives - lemon, citric acid and the rest.

Birch sap with orange - traditional recipe
Birch sap with orange - recipe, preservation, how to pack for the winter
A few secrets of collecting birch sap

Birch sap with orange - traditional recipe

One of the most delicious, necessary and economical drinks prepared for the winter is birch sap, the benefits and harms of which have been known to man since ancient times. Natural fresh birch sap has a slightly sweetish pleasant taste, which it received due to the huge amount of sugar it contains in its composition - 1.5-2%, but now a huge number of recipes for this drink with different tastes and smells have been invented.

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

Canned birch sap with a citrus flavor (lemon can be used instead of orange - depending on your preference) is valued not only for its unsurpassed taste and smell, but also for its double benefits - vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and other elements needed by the body.

Experienced housewives know how to preserve birch sap, but your household will especially like it if you add orange pieces to its composition.

birch sap with lemon, orange

The ingredients for making a drink such as birch sap with orange for the winter, per 3 liters, are as follows:

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

You see, a minimum of components will be needed, and the output will be a tasty and necessary product, which will be especially vital in cool times, when the body lacks the necessary parts.

Birch sap with orange - recipe, preservation, how to pack for the winter

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

First you need to prepare glass jars or bottles for birch sap with oranges - you can sterilize the containers either in a steam bath or in the oven, setting the temperature to 150 ° C;
Pour the freshly collected, purified and strained birch sap into an enamel pan and put it on high heat, boil (here it is important to know how to correctly collect birch sap);
While the juice reaches a suitable temperature, you can prepare the lids for rolling - they need to be rinsed from dust and put into boiling water for 5-7 minutes, then put on napkins or a towel and dried;
As soon as the juice boils and bubbles intensely, you need to turn it off - if the drink is overcooked, its beneficial characteristics will disappear;
Pour sugar into the prepared jars - 250 g per 3 liters, then the amount of citric acid indicated in the recipe;
Cut the oranges into circles or slices and also lower them to the bottom of an empty jar;
Pour the juice into jars carefully - high temperatures can cause them to crack, and to avoid this, put an iron spoon in the jar or place the jar in a plastic cup with a piece of fabric (the structure of tissues of living organisms is studied by the science of histology) on the day;
Fill the jars up to the neck and roll up with sterilized metal lids;
Wrap the rolled up jars in a blanket and do not touch them until they cool completely, then place them in a cool, black space for wintering. For those who do not understand how to preserve birch sap, it will be stored in a cellar or basement, the temperature of which is perfectly suitable for storage.

For those who like something sour, the orange can be replaced with lemon - in this case the ratio of ingredients will change slightly - for 3 liters of fresh birch sap you need 1 tbsp. a spoonful of sweet sand, half a lemon and half a teaspoon of citric acid.

Pour the juice into an enamel bowl, add sliced lemon and other ingredients, boil, then pour into jars and roll up.

When making birch sap with lemon, some housewives do not heat treat it - strain the fresh sap, pour it into a jar, add 2 tbsp. spoons of sugar and mix well, then put a third of the lemon, cut into slices, and 5 raisins into the juice, close tightly and put in the refrigerator. After 3 weeks, the citrus juice is ready for consumption.

A few secrets of collecting birch sap

To ensure that birch sap with oranges comes out especially tasty and is stored as long as possible, folk craftsmen advise following little tricks when collecting this drink. Collected in different places and at different times, birch sap can have a completely different taste, so it is imperative to take into account the following tips:

It is recommended to collect sap from trees in the morning, it is allowed up to 18 hours, but this should not be done in the evening;
You should choose birch trees with a lush crown - in this case, the sap will flow faster;
The juice collected from a birch tree that stands on a hill relative to other trees will be sweeter;
If the air and ground temperatures rise rapidly due to weather conditions, birch trees from the depths of the forest should be selected for collecting sap, because there the trees awaken later and the sap moves better;
A hole for collecting sap should be created on the north side of the tree - in this case, it will be possible to prepare a larger size.

It should be remembered that birch sap, the storage of which allows you to obtain the necessary vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) all year round, at the very beginning of collection will be especially clean and transparent, but the least sweet. It will acquire sweetness by the end of the harvest period, but will become noticeably cloudier. Do not forget that the period when you can collect juice is approximately 3-4 weeks.