Traditionally, birch sap is drunk immediately after harvest, until it has lost its freshness and maximum benefits. Within 2-3 days, it can be stored in the refrigerator or in the cellar, during which time it will not deteriorate. But then it will inevitably sour, ferment and turn into a poisonous liquid. However, people who have known about the healing properties of birch sap from time immemorial have learned to store it in winter as well. Many of these recipes are still in use today.
It is necessary
- - birch sap;
- - granulated sugar;
- - raisins;
- - yeast;
- - dried fruits;
- - cans or bottles for storing juice;
- - metal covers and plugs.
Instructions
Step 1
Fermentation. Take 3 liters of birch sap, 6 tsp. granulated sugar and 10-15 raisins. Pour the juice into a clean 3-liter jar kept over steam for 10 minutes, pour the sand and add the washed raisins. Mix everything well and close with a loose lid or balloon. After 2-3 days, a highly carbonated drink of pleasant taste is formed in the can, in which all the benefits of birch sap remain. This drink can be stored for quite a long time in a cool place in containers with closed lids.
Step 2
Conservation. Pour birch sap into an enamel pot and heat to 80 ° C. Never bring it to a boil. Pour the hot juice quickly into the prepared, i.e. pre-steamed over boiling water, bottles or jars. Cap the bottles (loosely), jars with lids and place them in a large pot of water heated to 90 ° C for pasteurization. Soak them in this saucepan on the stove over the quietest heat for 20-30 minutes. Then close the bottles tightly with corks, and roll up the cans with metal lids. Store in a dark place.
You can make your job easier by eliminating the pasteurization procedure. To do this, after pouring the heated juice into bottles and jars, immediately close them tightly with corks and metal lids, quickly wrap them in old blankets (fur coats, shawls, scarves) and set aside until they cool naturally, then set them for storage in a dark place.
Step 3
Yeast kvass. Take 1 liter of birch sap, 15-20 grams of fresh (pressed) yeast or 5-6 grams of dry and 5-10 raisins. Heat the juice in an enamel saucepan to 30-35 ° C, then pour it into a jar or bottle, add yeast and raisins. Close with a tight lid and place in a cool, dark place. Kvass will be ready in 2 weeks. In the absence of heat and light, it can be stored for up to 6-8 months.
Step 4
Kvass with dried fruits. To prepare such kvass, you will need 5 liters of birch sap and 800 grams of dried fruits (with less juice, reduce the amount of dried fruits accordingly). Pour the juice into an enamel, glass or ceramic dish, cover with a towel and keep at room temperature for several days. At the first signs of fermentation (cloudiness, foams, sour smell, etc.), add well washed dried fruits, cover again with a towel and place in a dark, cool place. After 2 weeks, strain the finished kvass through a sieve or cheesecloth and pour into jars or bottles, closing with tight lids (corks). In the refrigerator or in the cellar, such kvass is stored until the next harvesting season for birch sap.
Step 5
Syrup. Place an enamel pot of birch sap over a low heat and simmer until a syrup thick. The final product should have the consistency of fresh honey and a light lemon shade. It usually contains 60% sugar and will last almost forever, just like natural honey. It can be added to tea, compotes and jelly, diluted with water and used as fruit drink.
