How to store birch sap? Whole or fresh - no way. Berezovitsa is essentially ordinary water. And, it would seem, it should remain unspoiled for a long time. But no. It contains so many substances that after two days, even in the refrigerator, it begins to mold. But what can you do - bacteria and microorganisms also love birch “water”.

But sometimes you want to enjoy birch sap when there is autumn slush outside, summer heat, winter cold... What to do? Usually - save for future use.

Birch sap is stored in three ways:

• deep freezing;
• canning or evaporation;
• preparation of drinks;

It is clear that the taste and amount of nutrients change slightly after processing birch bark. But there is no other way.

How to properly store birch sap in the freezer

A regular freezer is not suitable for long-term storage of birch sap. A prerequisite must be the presence of a quick freezing function. In a simple refrigerator, juice freezes for a long time and this does not have the best effect on its composition.

Birch “water” is poured into small portions, approximately 200-300 ml, and subjected to shock freezing.

Why small? Because defrosted it is also stored for only 2 days. So why drag out the whole block to drink a glass? It is much more convenient to thaw birch sap in portions at a time.

Canning for the winter

Birch sap must be heated to a temperature of about 80-85°C, then poured into glass bottles or jars, and sealed with tin lids. After all procedures, the sealed containers must be pasteurized for an additional 15-20 minutes at 90°C.

Jars with precious contents that have cooled at room temperature can be safely stored in a dark, cool place for 6-8 months.

Another way to store birch sap is evaporation. At a temperature of 60°C, birch sap is heated for a long time, evaporating its volume to 25% of the total. That is, if initially there were 10 liters of liquid, then at the end only 2.5 liters should remain.

The juice will turn out a caramel brown color, but that's normal. It is poured into containers, closed like usual homemade twists and put away in the basement or cellar.

The resulting drink is not consumed whole. It must be diluted with clean water in the proportion of 1 part juice to 3 parts water.

Advice. To be completely safe, the drink is poured into bottles and cans to the very top so that no air remains. For the same reason, the lids are coated with liquid wax or paraffin.

Drinks made from birch “water”

If you don’t want to bother with twists, then making drinks is your choice. Wonderful kvass, balms, and fruit drinks are made from birch sap. There are a great many recipes; below are the simplest, but no less tasty.

Kvass
Add 4 tsp to 2 liters of birch sap at room temperature. no top sugar and a medium handful of raisins. Add grated lemon zest, a few favorite berries, and fruit slices to taste. The mixture is thoroughly mixed, poured into glass bottles, then put into fermentation in a cool, dark place for 7 days.

After a week, the kvass is filtered and drunk. This drink can be stored in the refrigerator for up to 3 months.

By the way, raisins are not washed before storing, otherwise the fermentation process will occur with mold.

Advice. If you add pine needles instead of fruits or berries, the kvass will be not only tasty with a pleasant aroma, but also healthy with a high content of vitamin C.

Balm
Mix 5 liters of birch sap, 1 liter of high-quality red wine (preferably homemade, without preservatives and chemical additives), 1.5 kg of granulated sugar, 2 washed and finely chopped lemons. Cover the resulting mixture with tight lids, but do not roll it up. Put away for two months in a cool place (cellar, underground).

Afterwards they are filtered and allowed to “rest” for another 21 days. You can enjoy it!

Advice. The balm is not consumed as an independent drink. It is added to tea, cocktails, coffee.

Morse
Fruit juice from birch sap is prepared with the addition of any berries that are on hand. They are squeezed out and the liquid is set aside. The remaining pulp is poured with birch grass and placed in an already boiling water bath. Heat for no more than 5 minutes. Remove from heat and allow to cool completely.

Then mix with previously prepared berry juice, cool and drink. If desired, sweeten with sugar or natural honey.

This drink perfectly quenches thirst, gives the body a boost of energy and strength, and replenishes the vitamin and mineral balance.

The resulting elixir can be stored in the refrigerator for up to 3 weeks.

Advice. Birch “water” is harvested early in the spring, when there are no berries in season yet. What's stopping you from taking frozen ones from last summer? There are probably a few bags left in the freezer with last year's supplies.

Valuable utilities

1. In the old days, birch trees were left to ferment without additives. The result was an intoxicating drink with a low alcohol content. It’s unlikely that a modern person will like the taste, but what’s stopping you from trying it?
2. Pure, untreated birch “water” is transparent, reminiscent of spring water. The appearance of air bubbles or whitish foam indicates that the drink has spoiled. This liquid should not be consumed or processed.
3. Freshly extracted birch sap is a very useful drink for diseases of the gastrointestinal tract.
4. After preparation, kvass can be infused with linden flowers, St. John's wort, and chamomile. This will only add more nutrients and the taste will become richer.
5. Only fresh birch sap is suitable for preservation. If it has been standing for 2 days, it can no longer be saved by sterilization. But it is still suitable for making kvass.
6. If, when collected from a tree, the birch tree appears cloudy with a yellow tint, then time has already been lost. We have to wait until next year.

How to store birch sap? In order for it to retain its valuable properties for as long as possible, it is best to store it directly in birch. And extract according to the season and in quantities for personal use. People say there is a time for everything.

Video: how to preserve birch sap

Unfortunately, the birch sap season is short. And we really want this tasty and healthy drink to please us for a long time, and even better – all year round. In this case, canning will come to our aid. Sealing birch sap for the winter is a completely simple process; even young housewives can cope with it. So what do we need? Fresh birch sap, sugar, lemons, oranges and several branches of a currant bush.
We filter the birch sap through cheesecloth and place it on the stove.

Add sugar at the rate of 6 tablespoons per three liters of juice. While the juice is heating up, prepare the jars. They need to be washed thoroughly with soda, and then filled 1/3 with boiling water, covered with a lid for seaming and left for 5-10 minutes.
Wash the lemons and oranges cleanly and cut them into thick slices; put 2-3 slices of each fruit in each jar.

We put currant branches in some jars.
Keep an eye on the juice on the stove; as soon as it starts to boil, turn it off. The water from the jars must be drained and hot juice poured into each one.

Cover with a lid and roll up. In this case, it is better to place the jar of juice on the floor, on a towel, so it is more convenient to roll it up.

Check that the lid does not rotate and is seated tightly. We turn the rolled up jars upside down, cover them with something warm: a jacket, a blanket, and leave them for several hours.

Recipes for birch sap with lemon are not only a tasty drink but also healthy.

What are the benefits of birch sap with added lemon?

Birch sap with lemon has many beneficial properties for both health and beauty. In addition, it has a surprisingly delicate taste. Just 1 glass a day will add strength and have a beneficial effect on the entire body. Treatment with birch drink has been known since past centuries. They treat many ailments:

• vitamin deficiencies;
• liver diseases;
• skin diseases.

Freshly collected juice can be stored in the refrigerator for no more than 3 days. Therefore, people have learned to prepare this drink for future use, using many recipes. Recipes with lemon will help you preserve it well.

Recipes for birch sap with lemon

1. Without adding third-party ingredients: birch sap (3 l), sugar (1 tbsp), lemon (0.5 pcs.), citric acid (0.5 tsp). Pour the liquid into a suitable container, add sliced ​​citrus, mix with citric acid and sugar. Bring the drink to a boil and pour into jars.
2. With the addition of raisins: birch sap (3 l.), lemon (1/3 pcs.), sugar (2 tbsp. l.), raisins (5 pcs.). Strain the freshly collected drink through cheesecloth and pour into a jar. Add sugar and stir until completely dissolved. Add raisins and citrus slices. Close the container tightly and leave in the refrigerator for 3 weeks. Sometimes citric acid is used in recipes for preserving birch sap.
3. With the addition of children's sugar candy: birch sap (3 l.), sugar (3 tbsp.), lemon (1 pc.), lollipop (2 pcs.). Strain the liquid through cheesecloth or a strainer. Add sugar, lemon slices (with peel) and candy to the birch drink. Heat the drink over low heat until all components dissolve. It should not be boiled. When the first bubbles appear, you can pour it into jars. Before use, dishes must be sterilized. The hot drink must be poured through a sieve. The filled container should be immediately covered with a lid. The finished preserve must be turned upside down, wrapped in a blanket and left for a day. After this time, move it to the refrigerator or other cool place with a temperature no higher than +5ºС. The product is stored for a long time due to the acid included in its composition.

Recipes for kvass based on birch sap and lemon

In addition to a fresh drink, you can prepare a low-alcohol one. For lovers of natural kvass, the following recipes are suitable:

1. Necessary products per bottle: birch liquid (10 l.), lemon (4 pcs.), yeast (50 g), honey (30 g), raisins (3 pcs.). Add lemon juice and remaining ingredients to the liquid. Mix well and pour into glass bottles. The prepared mixture must be left in a cool, dark place for 1-2 weeks. The resulting kvass can be stored for a long time.
2. To 1 liter of liquid, heated to +35ºС, add yeast (15 g), a few raisins and lemon zest. Close the jar and leave for a couple of weeks. The result will be carbonated kvass that will keep well until the end of summer.

Birch sap with lemon in cosmetology

Recipes using this juice and lemon are also used in cosmetology. You can use them to prepare lotions, tonics and facial rubs:

1. Bring 1/2 cup of this liquid to a boil, remove from heat, and cool. Add the juice of half a lemon and 1 tsp. honey Mix the resulting composition well. Use to cleanse the face with dry, aging skin.
2. Add 1 tsp to 1/2 cup of drink. honey, 1 tsp. salt, 2 tbsp. l. vodka and juice of half a lemon. Mix everything well and leave to brew for several hours. Use the resulting lotion to cleanse and moisturize your facial skin.
3. Bring the drink (1/2 cup) to a boil, cool, add 1/3 of the lemon to the juice, pour into special ice trays. Use ice cubes to wipe your face in the morning. This will give the skin freshness and radiance.

The same combination of vitamin products is used in hair care. Necessary products: birch sap (2 glasses), lemon (1/2 pcs.), liquid honey (1 tbsp.), fine table salt (1 tsp.), vodka (1 glass). Mix the ingredients. After the salt has completely dissolved, add vodka and mix everything again. Close the resulting mixture well and leave for 10 days in a dark place. The medicinal lotion is applied to the scalp 2 hours before washing.

Hello friends! Spring time already pleases us with the warm rays of the sun, the first flowers and, of course, delicious drink- birch sap. It is a pity that birch sap itself cannot be stored for long. This is why many people wonder how to preserve birch sap for the winter. My family has been using simple and easy recipes preservation of birch sap. And I will be very happy to share these simple recipes with you. I hope that you will really like this juice, and that the recipes will remain in your treasure chest for a long time.

For those who are interested in how to make kvass from birch sap, please follow along.

What you need to close birch sap for the winter:

Birch sap for the winter with orange:

3 l. birch sap;

1 orange;

5 tbsp. Sahara;

½ tsp. citric acid;

Birch sap for the winter with dried fruits:

Birch sap 3 l.

Dried fruits - 50 g;

5 tbsp. Sahara;

½ tsp. citric acid;

How to roll up birch sap for the winter:

1. Pour birch sap into a saucepan, cut the orange into slices.
2. Add sugar and citric acid to the juice and mix everything.
3. Place on medium heat and bring to a boil.
4. Sterilize a three-liter jar and pour the prepared juice into it;
5. Roll up the lid and leave to cool at room temperature.
6. In a similar way, we close the birch sap with dried fruits.

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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 a little sweet, leaves a sour aftertaste and has a pleasant aroma. To preserve the healing drink for a long period, it is preserved. Of course, during preservation, some of the vitamins are destroyed, since the juice is subjected to heat treatment. However, there are many proven recipes that can preserve most of the nutrients.
Fresh birch sap is rich in organic acids, B vitamins and vitamin C, tannins, and phytoncides. It also contains elements such as potassium, calcium, manganese, magnesium, and essential oils. Birch sap has a hematopoietic effect, cleanses the body, and helps in the treatment of cardiovascular diseases. It is taken to cure liver diseases, as well as scurvy and cancer. The juice relieves inflammation of the genitourinary system in combination with drug treatment.
To preserve the maximum amount of vitamins, the juice can be quickly frozen. When quickly frozen, vitamins are not destroyed, and the juice does not lose its beneficial properties. You need to freeze it in small portions, in plastic or glass containers. Repeated 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, treats skin itching and neurodermatitis. For cosmetic purposes, frozen pieces or cubes are used to 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 prevents viral infections. In summer, refreshing and healthy drinks will replace harmful lemonades.

Cooking syrup

If you need to prepare a large amount of juice, you can boil it and prepare a concentrated syrup. It has a general strengthening effect, is very sweet and tastes like maple syrup. It is sweet not because of the sugar used. 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 thermal processing of the juice itself and the container. Of course, most vitamins are destroyed and their beneficial properties are lost. The process is quite long and labor-intensive, but this ancient traditional harvesting method has 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 and cleared 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. Useful advice: To prevent the jar from bursting from the hot juice, you need to pour it in gradually and slowly. Some people put a silver utensil, such as a spoon, in the jar. Don't forget to take it out before sealing the jars.

Freezing

Freezing requires a powerful freezer, since the process must happen quickly. This method is considered the simplest - you need to pour the liquid into clean jars, close the lids and put them in the freezing chamber. Thawed juice must be consumed within 2 days, since after this time it will begin to quickly lose its beneficial properties and deteriorate. When liquid freezes, it increases in volume, so there is no need to pour 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.
Preparing drinks according to recipes. 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 container. It should simmer 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 may burn, so you should stir it regularly. When 1/3 of the liquid has boiled away, add juice 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 device - a saccharometer. The syrup is ready when the device shows 65%. The juice itself will become viscous, thicken and turn brown. The smell of the syrup resembles 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 neck. Then seal tightly with lids and store in a dark place or in the refrigerator. Birch syrup can be used in baking pies and cakes, and preparing sweet porridges. You can use it instead of honey and jam. Often it is simply diluted with water or added to tea. It is necessary to keep in mind that the syrup is concentrated, you should not drink it too often.

Canning and sterilization

In order to preserve the juice, you need to pour it into a saucepan and heat it to 90 degrees. Attention! Juice can only be heated in enamel containers or stainless steel containers. Then add citric acid and sugar based on the total volume of juice. Citric acid should be about 0.8% of the 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 pan of boiling water for 10-15 minutes.

How to prepare birch sap according to recipes

When preparing birch drinks, vitamins, minerals and beneficial elements are practically not wasted. Some ingredients, such as berries and fruits, can be replaced with any dried fruit. Juice preserved using this method can be stored for a long time - up to 8 months. Opened jars should be stored in the refrigerator 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 preparation you will need the following ingredients:

• 3 liters of freshly collected 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 you should also increase the proportions of raisins and sugar.

How to preserve birch sap at home:

1. Pour the juice into the prepared pan. Please note that it must be very fresh, collected only a few hours ago.
2. Rinse the raisins and add to the jar along with sugar. It is better to use raisins made from black grapes.
3. Mix well and bring the liquid to a boil. Do not cook!
4. Remove the foam with a slotted spoon and pour the juice into the container, distributing the raisins evenly. Close the lid tightly. Place in a dark place for 2-3 days. If you add a little grated lemon zest, the drink will have a pleasant smell.
5. Place the jars in a cool, dark place. After 2-3 days you can already drink a healthy drink. It can be refrigerated before serving.

Birch sap: canning at home

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

For birch sap with orange you need:

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

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

Preserving birch sap at home:

1. Wash the orange, cut it and scald it with boiling water. If you use jars of less than 5 liters, then the orange must be cut into small longitudinal pieces. On a 5 liter jar you should put a peeled orange cut in half.
2. Pour the purified birch sap into a saucepan and bring to a boil. A boiling liquid can be identified by a characteristic sharp hissing sound.
3. Add citric acid, sugar and orange to the saucepan with juice, stir. Bring to a boil again.
4. Pour the hot drink into jars and seal with sterilized lids.
5. Wrap the jars in cloth and place them on the lids. Leave for a day or until the liquid has cooled completely in a cool place.
6. 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 the addition of honey. It is better to use linden or flower honey from a new harvest.

You will need the following ingredients:

• Birch sap - 5 l;
• Honey - 1 tbsp. spoon;
• Citric acid - 0.5 teaspoon.

How to prepare birch sap at home:

1. Strain the juice, pour into a saucepan and heat on the stove.
2. When the liquid starts to boil, add honey, citric acid and mix everything. You only need to heat the juice to 80 degrees, so you will need a kitchen thermometer.
3. Pour into jars, cover with lids and pasteurize for 15 minutes at a temperature of 80-90 degrees.
4. Seal the jars tightly and store in a cool, dark place.
5. The drink turns out to be a little sweet, strengthens the immune system and increases the body’s resistance to viral 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 seasonal vitamin deficiency. Sterilize containers and lids in advance.

Ingredients:

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

How to prepare birch sap at home:

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

Storing birch sap at home

There is nothing better than opening a jar of a healing and tasty drink in a cold winter. The most important thing in storage is to prevent the cans from overheating, as the juice can sour and spoil. You should also try to prevent direct sunlight from hitting the glass - it will quickly lose vitamins. The shelf life of birch sap preparations varies and depends on the processing method. In general, the blanks can be stored for about 1 year. Birch sap syrup can also be 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.

1. Ready jars should be kept in a dark, cool room: in the cellar, pantry, or on the mezzanine. The jar needs to be checked for leaks - turn it over onto the lid and leave it until it cools completely.
2. If the jar is sealed hermetically, mold will never grow in it. Some advise storing bottles and cans in a lying position, covering them with a cloth. Opened birch drink must be drunk within several days.
3. Juice is a natural product and you don’t need to drink it too much or often. Quality is important, 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.
4. 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 not recommended.