Homemade birch sap for the winter

Mon, April 1, 2019

How to roll up birch sap at home? Very simple, friends! The main thing is to use the freshest product and use a proven recipe. Now we will roll up birch sap in jars (3 liters) with citric acid (lemon). It will turn out even better than store bought!

When to collect birch sap? Typically, the time for juice movement occurs at the end of March - beginning of April. But almost everything depends on weather conditions and latitude. It’s important: wait for the start of a steady thaw and finish harvesting when the first buds appear.

Savory, fresh, pleasantly sweet with a slight sourness, homemade birch sap is an excellent thirst reliever. Such a drink will be absolutely unacceptable in the summer heat! If desired, you can vary the juice (add, for example, oranges and lemons), but we will deal with this in the subsequent recipe for preparing birch sap.

Ingredients:

Making a dish step by step:

To make this delicious homemade drink, we will need the following ingredients: birch sap, sugar and citric acid. There can be any quantity of birch sap, but I give the distribution of goods for one three-liter jar.

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.

Add 1 teaspoon (without a slide, in other words, under a knife) of citric acid

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

It is necessary to take care in advance of preparing dishes for preserving birch sap for the winter. It is most convenient to use glass jars with a capacity of 3 liters. 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 warmed up to the appropriate 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.

Stirring occasionally, bring the birch sap with sugar and lemon almost to a boil. Carefully remove the foam that appears on top when heating with a clean spoon.

Immediately pour the almost bubbling juice into the prepared dishes.

Close the jar of juice using a seaming key. If you have three-liter jars with screw-shaped lids, close them as such.

Turn the jar upside down. We wrap ourselves in something warm - a blanket or blanket. We leave the jar of homemade birch sap in this position for about a day, during which it will cool down one hundred percent. After this, store in a dry and dry place until needed.

Savory, fresh, pleasantly sweet with a slight sourness, homemade birch sap is an excellent thirst reliever. Such a drink would be considered unacceptable in the summer heat. Cook for your health and bon appetit, friends!

Birch sap recipes for the winter

Unfortunately, the miraculous, tasty and necessary birch sap does not last long.

It can be kept in the refrigerator in a glass container for no more than 2 days. After this, it will simply begin to sour. Therefore, you need to take care to preserve and use birch sap for as long as possible. The recipes given below are suitable for making drinks in the summer heat to quench your thirst, and for preserving them for the winter at home. They say that if a person drinks 10 liters within a year. birch sap, he will have excellent health. Collect birch sap, prepare drinks from it according to our recipes, drink and be constantly healthy!

But before you cook, listen to some advice.

At the initial step, the juice should certainly be filtered through several layers of gauze. After all, this is a drink from the forest, there’s not a lot that could have gotten into it - a small booger, a birch bud, or a piece of old bark.
Turn the jars filled with juice upside down to better seal the jar with the lid. After this, wrap them in a warm blanket or blanket, because the cooling process should proceed very slowly.
While the birch sap is heating on the stove, don’t waste your time, heat the jars in the oven.
If you don’t have fresh mint sprigs, you can use dried spice or Mint candies.

Birch sap with orange (photo above)

The resulting drink is very tasty.

The unique taste combines eternal Russian birch sap and the smell of exotic fruit.

birch sap – 5 l;
oranges – 3 pieces;
sweet sand - 1 glass;
citric acid – 20-25 g.

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

Wash the orange and cut into slices. Place 4-5 orange slices on the bottom of the prepared jars. Ideally, use 1 liter and 1.5 liter jars.

During this period of time, the juice on the stove almost reached a boil, foam appeared on it, remove it, add sugar, stir until the sweet grains are completely dissolved. Now add citric acid.

Pour the purchased birch drink into jars and seal.

Recipe for birch sap with lemon

This drink will have sweet and sour notes in its taste.

birch sap – 6 l;
medium-sized lemon – 2 pieces;
sweet sand - 1.5 cups.

Pour birch sap into a large saucepan and place on fire.

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

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

Pour the juice into the jars and roll up the lids.

Birch sap with currant cuttings

Birch sap will be even more rich in vitamins if you can get young bright green currant cuttings. The drink ends up being slightly sweet and the taste is very mild.

birch sap – 4 l;
currant cuttings - 12 pieces;
sweet sand - ¾ cup;
citric acid – 20-25 g.

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

Rinse the currant cuttings well in cold water. If they are huge, then cut them in half.

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

Pour the juice and roll it up.

Birch sap with mint

The juice prepared according to this recipe is particularly fresh and has a spicy aroma.

birch sap – 3.5 l;
sweet sand - 5 tablespoons;
citric acid – ¼ teaspoon;
fresh mint - 2 sprigs.

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

Stir until the sugar and citric acid are one hundred percent dissolved.

Now add mint sprigs to the pan with the juice, with the heat 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 back to a boil, then immediately pour into jars and seal.

Birch sap lemonade

In the hot summer, lemonade made from birch sap will refresh and relieve thirst, and its taste is very reminiscent of the lemonade from our distant youth.

birch sap – 2 l;
sweet sand - 7 tablespoons;
lemon – 1-2 pieces.

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

Pour birch sap into a saucepan, add lemon and sugar there, stir and bring to a boil over medium heat.

When the liquid begins to boil, turn off the heat and let the drink steep for about 3 hours.

Strain the lemonade and serve with ice cubes in the glass.

Birch sap with raisins for the winter

Another option for a drink made from birch sap, which will perfectly relieve thirst during the hot summer. It comes out in a very beautiful color, is very useful for those who are on diets, and also suffer from liver and gall bladder diseases.

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

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

When it starts to boil, add mint leaves, dried fruits and raisins to the juice.

Culinary advice. This drink is especially tasty if you use dried wild pear.

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

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

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

All your recipes will be on this page.

Birch sap: 7 recipes for preserving birch sap at home

Spring has already arrived, and it is time to collect birch sap. It can be collected for future use and successfully stored for a whole year.

The most exciting thing is that birch sap can be preserved without sterilization, i.e. without boiling. Therefore, the drink will one hundred percent retain all the beneficial substances and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) .

Very soon May will come, and the fields will be covered with yellowish caps of sunny dandelions. You can use them to make amazingly delicious jam, and also make kvass and homemade wine.

Making birch sap at home - a traditional recipe

I offer you a traditional recipe for canning birch sap with the addition of orange. It was in this form that the drink was sold earlier, prepared on an industrial scale.

The juice comes out with a pleasant yellow color and a delicate orange taste.

Ingredients (for a 3-liter jar):

birch sap – 3 l;
citric acid – ½ tsp;
sweet juice – 100 g;
oranges.

Jars and lids must be thoroughly sterilized. Heat the glass in the oven for 10 - 15 minutes, and boil the lids.
Wash the oranges thoroughly and scald them with boiling water.

In addition to oranges, you can use lemons.

Cut the fruit into thin rings. The knife also needs to be scalded with boiling water beforehand.
Place 3 orange rings, lemon, and sweet sand into a jar.

If you prefer drinks with the sweetest taste, then the sugar level must be increased to 200 grams, and lemons - to a full teaspoon.

Place the pan with birch sap poured into it and bring to a boil.
Pour the drink into jars and close with the prepared lids. Turn them upside down, wrap them up and let them cool one hundred percent.

Birch sap with lemon

Another recipe for preparing birch sap, only in this case we will use the freshest lemon.

fresh birch sap – 1 l;
sweet sand - 3 tbsp;
lemon.

You need to squeeze all the juice out of the lemon. This can be created using a juicer.

To empty the fruit one hundred percent, roll it on the table in advance.

Mix it with the norm of sweet sand.
Pour the juice into a saucepan and add the sugar-lemon mixture. Bring the drink to a boil.
Pour it into pre-sterilized jars and seal with steel lids.

Canned birch sap with honey (no sugar)

An unusual recipe for making a drink, but probably very tasty!

Preparation of birch sap without sterilization (without boiling)

Sterilization allows you to preserve the drink for a very long time, but actually completely destroys all vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . To keep the juice in its original form, you can freeze it and store it in the freezer. But this storage method requires a large freezer, so it’s not suitable for many people.

2nd option - fresh juice, immediately after collection, bring to a temperature of +80 and pour into sterile jars. The drink must be stored in a cool place, for example, a cellar, for 2 to 3 months, no more.

Preparing birch sap for the winter - recipe with citric acid

The recipe for making the drink is simple and time-tested.

Ingredients (for a 3-liter jar):

fresh juice – 3 l;
mixture of dried fruits – 50 g;
sweet sand – 5 tbsp;
citric acid – ½ tsp.

You need to add lemon and sweet sand to the juice.
Thoroughly wash and boil the mixture of dried fruits – apples, raisins, rose hips, pear – with boiling water. You can take an ordinary compote mixture.
Turn on the heat and bring the drink to a boil.
Pour it into sterile jars, roll it up, turn it upside down, wrap it and leave it until it cools.

The result is a very tasty birch compote that the little ones will love.

How to create kvass from birch sap

It turns out that you can create good kvass from birch sap. Recipe in video clip.

Preserving birch sap for the winter with raisins and candies

To give the drink a sweetness and pleasant smell, you can use the most ordinary icicles.

juice – 1 l;
sweet sand – 1.5 tbsp;
lollipops with any flavor - 2 pcs;
citric acid - on the tip of a knife;
raisins – 40 gr.

Jars and lids will need to be sterilized.
Pour the juice into a saucepan and add all the ingredients from the recipe.

The raisins must first be washed with water and scalded with boiling water.

Birch sap - home preservation recipes

Hello everyone, hello!! In the last post, I talked about when and how to collect birch sap, and also carefully explained the benefits of this drink. And for all those who are interested in preparing such a wonderful natural gift for the winter, as promised, I am posting preservation recipes.

In fact, there are not such a huge number of them, but there is still plenty to choose from. If you are lazy, then you don’t have to bother at all, but simply freeze the collected liquid in bottles.

But if you still decide to take the storage issue seriously, then choose proven and not very complicated cooking methods.

Preserving birch sap at home

Natural homemade preparations are always very tasty and healthy, and a drink made from the “tears” of a tree is no exception. Naturally, any products that can be preserved lose some of their useful characteristics, but most of them are preserved.

Let me remind you that the freshly collected liquid is stored in its pure form for no more than a day. So you can’t do without twisting it into jars. And in order to preserve all the characteristics of this drink, I propose the following recipe with the least amount of additives.

Ingredients:

Birch sap - 30 l;
Rye flour - 150 gr.;
Sugar - 200 gr..

Manufacturing method:

1. Add rye flour and sugar to the collected liquid. Mix everything well and leave in a warm place for 5 days.

2. After fermentation, pour the drink into bottles and seal tightly. Store in a room where the temperature is no higher than 10 degrees Celsius.

The shelf life of the product is 3 years. At the same time, this treat retains all the beneficial vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals, and the taste differs only in slight sourness.

How to prepare birch sap with lemon and orange?

In recent times, canning this drink is very popular with citrus fruits. There are no special manufacturing secrets, everything is done as with ordinary canning, but the addition of lemon and orange imparts a special taste.

Recipe for canning juice with citric acid

The most common and very popular method is preparation with the addition of citric acid. The main thing is not to overdo it with sugar and acid, because the taste of the drink should be slightly sweet and sour.

Ingredients:

Freshly collected birch sap - 10 l;
Citric acid - 1 tsp;
Sugar - 350 gr..

Manufacturing method:

1. First of all, the liquid must be cleaned of contaminants. To do this, strain it through a fine sieve. Then pour into a large container and add sugar and citric acid. Stir everything and cook over medium heat.

It is forbidden to boil birch sap during preservation!!

2. When the liquid warms up, stir it constantly and skim off the foam on top, otherwise the drink will be reddish in color. As soon as the first bubbles appear, turn off the heat immediately, boiling is not allowed!!

3. Now sterilize the jars, and strain the hot syrup through gauze folded in 8 layers.

4. Pour the strained drink into sterilized jars.

5. Next, roll up the jars and turn them upside down. In this position, they must be abandoned for a day. Then turn it over and store it in a cool place.

Making birch sap for the winter without sugar

And as I said at the beginning of the article, this delicacy can simply be frozen. Naturally, this is not preservation, but the method preserves vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and if there is a separate freezer, it is stored for a very long time.

In order to freeze a drink, you must first assemble it correctly. Then strain through a fine sieve and pour into unstained plastic bottles. Then close tightly and put in the freezer.

When you want to drink fresh water, simply take the container out of the chamber and defrost it. Pour into glasses and enjoy the taste and usefulness.

If you still want to use preservation, then use the following recipe:

Take a container with a wide bottom and pour the freshest juice into it. Place over low heat and simmer until the water is reduced by about a third. Then add more birch water and repeat the same function three times. During the cooking process, do not forget to remove the foam. Pour the finished drink into sterilized jars and close with tin lids. Store in a dark and cool place.

Or you can simply boil the liquid for 10 minutes and roll it into jars.

Video on how to prepare birch kvass with raisins

Another type of storing natural juice is preparing it in the form of kvass. Usually this kvass is made with raisins. It is easy to prepare and tastes very good.

I suggest you familiarize yourself with the following story and carefully study the individual production.

Or you can roll up the jars as follows:

Ingredients:

Birch sap - 10 l;
Honey - 2 tbsp;
Raisins - 30 pcs.

Manufacturing method:

The juice must be strained into a saucepan and brought to a boil. Then add honey and stir, remove from heat. Next, put lightly washed raisins into sterilized jars and pour the hot drink over everything. Then roll up the cans.

Canning birch sap with citrus fruits

Finally, I would like to share another recipe with the addition of lemon and orange. Also an amazing and very tasty option. The taste comes out similar to lemonade.

If desired, you can also add mint or currant leaves.

Ingredients:

Fresh birch sap - 10 l;
Sugar - 400 gr.;
Orange - 2 pcs.;
Lemon - 1 pc.

Manufacturing method:

The juice must be poured into a deep enamel pan. Then add sugar and stir. Turn on medium heat.
While the liquid is heating, sterilize the jars.
Cut the orange and lemon into thin circles together with the peel and scald with boiling water, then place them on the bottom of the finished jars. Usually, 2 mugs of lemon and orange are placed on 1 jar.
As soon as the liquid boils, it needs to be poured into jars and tightly closed with tin lids.
Turn them upside down and leave them like that for exactly one day.
Afterwards, return the jars to their normal state and put them in a cool, dark space.

Naturally, I advise you to try all the recipes and choose the best and most delicious one for your own taste. The main thing to remember is that harvested birch sap can be stored for quite a long time if you place it in a black and cold space. And watch the lids; they shouldn’t swell during preservation.