Since ancient times, people have been harvesting birch sap on their own. A healthy drink contains many substances necessary for the body. It is important to know not only how to collect, but also how to harvest it, so as not to lose taste and benefits. Contents of the article How birch sap is collected What can be prepared from birch sap Recipe for canned kvass Original drinks Other harvesting options How it goes ...

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Harvesting birch sap is an activity that you can devote more than one weekend to. On warm spring days there is no more right decision than to go with the whole family to nature to eat meat from a fire, and at the same time collect a couple of tens of liters of birch sap in the nearest birch forest.

The entire preparatory process will require minimal financial investments and physical strength from you, but as a result, you will be able to stock up on a huge amount of “birch nectar”, which will not only refresh you in the hot summer and quench your thirst, but also do it for the benefit of your immunity.

My father's advice on collecting and harvesting birch sap for the winter:

• Before you start harvesting birch sap, you need to find out all the subtleties of how to get this product. There are several ways to do this. Possible without extra hassle buy fresh birch sap in the market from those grandparents who tried to collect it, or use the second option and go to the grove for birch sap on your own.
• Today I will tell you about how my father collects birch sap, and from which side to approach this process. From improvised means, you will need a hand drill and a drill of 6-10 millimeters and an aluminum tube or a corner of the appropriate diameter. Birch trees are best suited for collecting sap, the trunk of which is at least 30 centimeters in diameter.
• A hole in the tree trunk is drilled about 2-3 centimeters deep and at such a level from the ground that it is exactly the height of your container (jars, bottles, etc.). We insert an aluminum tube or corner-groove at an angle into the drilled hole.
• The ideal time to collect birch sap is between 12:00 and 18:00. After the juice has been collected, DO NOT FORGET to close the drilled hole. My father, as he says, “plugs” the holes in the trunk with branches picked up from the ground that fit in diameter.
• Instead of aluminum tubes and a drill, you can prepare birch sap using an ordinary nail (again, according to my father - “ordinary weaving”) and insert a plastic tube through which you and I drink refreshments. It remains only to direct the end of the tube into the bottle and secure the latter near the tree trunk with a rope, adhesive tape or a wooden log or branch that has turned up.

Preparation of kvass from birch sap with raisins

When it comes to harvesting birch sap, birch kvass immediately comes to mind for most people. It is with the preparation of this drink that I propose to start the list with a recipe for harvesting birch sap for the winter.

Ingredients:

• 2 liters of birch sap
• 5-6 pieces of dried apples
• 1 dried pear
• 8-10 raisins
• 2 tbsp barley

Cooking method:

1. The first step is to prepare a container in which we will store birch kvass. Ideal for these purposes plastic bottle from under any drink with a volume of two liters. Required amount We wash the bottles and let them dry completely.
2. Now let's take a look at the barley. To begin with, you need to sort it out from the garbage, then transfer it to a dry hot frying pan and fry until black.
3. After the barley is ready, you need to do the raisins. Simply rinse and dry thoroughly.
4. We wash the dried fruits and grind them to such a size that the pieces pass freely through the neck of a plastic bottle.
5. Birch juice strain and pour into a deep container. We throw barley, fruits and raisins into it.
6. We leave birch sap in a warm place for 2-3 hours.
7. After a while, pour the birch sap into a bottle, without adding about 3-4 centimeters to the brim.
8. We carefully and tightly twist the neck of the bottle with a lid and leave the bottle in the pantry or a dark place for 4 days.
9. After four days, we transfer birch kvass to the cellar ( cool place) and leave it for 2-3 weeks.
10. It is very easy to check the readiness of kvass - if the bottle with a drink is dense and you cannot push it with your finger, then the kvass is ready.

Preparation of canned birch sap with lemon

The second most popular way of harvesting birch sap for the winter is its canning. This process is no different from canning any other food, but it has its own subtleties, which I will describe in detail below.

Ingredients:

• 3 liters of birch sap
• 3 slices of lemon
• 2 tbsp Sahara

Cooking method:

1. Cooking any conservation begins with the preparation of containers. First of all glass 3 liter bank rinse thoroughly and then sterilize.
2. After the canning container is ready, it's time to start juicing. To begin with, we filter birch sap from possible debris and pour it into a saucepan.
3. We put the container with the juice on the fire and bring it to a temperature of 90 degrees. The temperature is measured with a cooking thermometer.
4. We wash the fresh lemon and cut it into circles.
5. Throw lemon slices into the juice and add sugar. Bring the juice to a boil and let it simmer for 4 minutes.
6. Pour the prepared juice into sterile jars and tightly roll them up with lids.
7. We cover the jars with birch sap with a blanket and let them cool completely.

Harvesting birch sap with oranges for the winter

Another one from alternative ways preparations of birch sap, which stands out from the rest with a flavoring "orange" note. If you have any questions while reading the recipe, feel free to ask them in the comments.

Ingredients:

• 3 liters of birch sap
• 3-4 slices of orange
• 1 tbsp Sahara
• ¼ tsp citric acid

Cooking method:

1. If you like canned orange-flavoured juice, then, perhaps, we will begin the preparation by washing this citrus. After the fruit is washed, cut it into slices.
2. Then we filter the birch sap and pour it into a metal saucepan. We send a container with juice to the fire and bring it to a temperature of 90 degrees.
3. We throw orange slices into the heated birch sap and bring it to a boil.
4. Immediately after boiling, pour sugar with citric acid into the pan and immediately turn off the heat.
5. Pouring ready juice on sterile jars, roll up the lids. Let the jars of birch sap cool to room temperature under the blanket

Now you know how birch sap is harvested. Bon appetit!

Harvesting birch sap is a simple, exciting and entertaining activity. Starting from a trip to birch grove and ending with rolling the prepared juice into sterile jars. The whole procurement process from beginning to end will be within the power of anyone to go through, the main thing is to have desire and patience. Finally, I want to give a few tips so that the harvesting of birch sap goes without problems and in a good mood:

• Birch sap is best taken from birch trees with a diameter of at least 30 centimeters, and the collection process itself is carried out between 12:00 and 18:00 hours;
• Juice can be harvested in different ways, starting from its canning, and pumping it with the preparation of birch kvass;
• I strongly recommend adding to it in the process of brewing juice citrus fruit such as lemon, lime or orange;
• Glass containers are best suited for preserving juice, but for kvass, as well as collecting juice in the forest, it is better to take ordinary plastic bottles.

You can talk endlessly about the benefits of birch sap. With the onset of the first warm days in March, it's time to start collecting this elite natural drink middle lane Russia, which is rich in vitamins B6, B12, contains only 2% sugar (low glycemic index important for diabetics), but more than 10 organic acids. Do you know how many birch nectar recipes exist? You are used to drinking it only in pure form? We offer to consider our recommended alcoholic and non-alcoholic drinks.

What can be prepared from birch sap

Fresh juice will keep in the refrigerator for only two days. Due to the fact that the collection of birch nectar is limited in time, it is worth taking care to conserve right amount, which is useful for use in other months of the year. For cosmetic purposes, try freezing it in cubes. On the basis of birch sap, kvass is often prepared, which ferments due to the presence own sugar, dilute juices and drinks, enriching with trace elements, brew moonshine and make wine.

Soft Drink Recipes

There are several easy-to-prepare and very healthy drinks made from birch nectar. Even our ancestors quenched their thirst with kvass, they were treated with infusions on the juice that the forest white-trunked beauty gave them. Would you like to try making drinks yourself using birch nectar? We bring to your attention several simple recipes where commonly available ingredients are present.

kvass

birch kvass- a very useful tonic drink, has healing properties and has a beneficial effect on the human body. Shouldn't be used plastic utensils Better take glass jars. Cooked kvass in a cool place can be stored for four to six months. Here are the recipes themselves:

Recipe #1

• Strain through cheesecloth, folded in several layers, 5 liters of juice, removing impurities and small debris from the tree.
• Add 20-25 pieces of raisins.
• Pour 200 g of sugar into the liquid.
• Leave to ferment for 3-4 days in a cool place.
• Strain again through cheesecloth and pour into glass containers.

Recipe number 2

• Strain nectar (5 l) through cheesecloth.
• IN a small amount liquid dilute 25 grams of yeast and add to the main volume.
• Add the juice of 1 lemon, 20-30 grams of honey and 100 grams of sugar.
• For a piquancy of taste, it is possible to add a few pieces of raisins or other dried fruits.
• Kvass is ready for consumption in 4 days.
• Pour kvass into glass containers and store in a cool place.

With lemon

Great drink for hot summer days, especially if you add a few ice cubes to it. Lemonade recipes with birch nectar:

Recipe #1

• Strain 2.5 liters of juice through cheesecloth.
• Wash 2 large or 3 medium lemons, cut into thin slices.
• Pour lemon with 180-220 grams of sugar, let it brew for half an hour until the lemon juices.
• Mix with birch nectar and leave for 2 hours, then put on cooling.

Recipe number 2

• Strained juice (5 liters) put on medium fire and bring to a boil, removing the resulting foam.
• Add 1 glass of sugar. The amount is regulated by love for sweets.
• In sterilized 3 l jars put 4-6 circles of lemon, which are pre-dipped in boiling water. Try adding a couple sprigs of mint.
• Pour in boiling liquid. Roll up the lid and turn over.
• After a day, put in a dark place with a low temperature.

With rosehip

By adding rose hips to juice, you double vitamin composition drink. Having sweet and sour pleasant taste, many fans will like it useful products.

• Take 3 liters of filtered nectar.
• Put on medium fire. When foam forms, remove it.
• Rinse 15-20 rose hips.
• While boiling, add 150-180 grams of sugar, 1 partial teaspoon of citric acid and rose hips to the liquid.
• Boil for about 10 minutes.
• Pour hot into pre-sterilized glass jars, then roll up.
• Energy vitamin cocktail ready.

Recipes for alcoholic drinks

Fermentation occurs due to the decomposition of sugar into carbon dioxide, ethyl alcohol and water. All this happens under the influence of yeast, at a certain temperature and the correct concentration of components. It is better to take dishes for mash that are larger than the volume of the original liquid by 2 times, so that the product does not “run away” during fermentation.

• Strain the juice (10 liters), applying gauze in several layers, remove impurities.
• In a warm liquid heated to 30-40 degrees, add 3 kg of sugar and stir until completely dissolved.
• baker's yeast Mash 200 g until crumbs and send to juice.
• To reduce foaming, add 1 tablespoon sour milk or replace with kefir.
• The container with all the ingredients is placed under a water congestion or a medical rubber glove is put on (to prevent air from entering from the outside).
• Insulate and leave for 9-12 days until it stops active selection bubbles.
• External signs that the mash is ripe, the yeast can settle to the bottom, the liquid becomes transparent.
• Taste qualities ripe mash - bitter-sour, without sweetness.

To obtain quality moonshine from birch sap, you should do the manipulations of the previous paragraph - prepare the mash. Homemade vodka guarantees an alcoholic drink good quality. To give a special taste, some lovers of experiments add currant or cherry leaves to the mash. The resulting ripe mash is distilled for moonshine still. Based on 10 liters of birch nectar, 3-3.5 liters of moonshine with a strength of 40 degrees comes out.

Cleaning is recommended charcoal or double distillation, which will further increase the strength of the alcoholic beverage. The resulting moonshine is recommended, if necessary, to be diluted with water, but not with birch sap. An alcoholic drink will immediately become cloudy from this, and a jelly-like unpleasant substance may form on the surface.

Wine

Wine on birch nectar matures quickly, ready to drink in about 2 weeks if stored in a room with a low temperature. Preparing a drink is easy, even a novice winemaker can handle it, but you should not deviate from recipes so as not to nullify all efforts. Start with classic recipe and then add your own ingredients to it.

Recipe #1 (classic)

• Pour juice (5 liters) into a refractory container and bring to a boil.
• Pour 300 grams of sugar into a glass container for fermentation, put two slices of lemon. Pour 1 liter of table white wine.
• Pour into the same container hot juice.
• After cooling the liquid a little, add half a teaspoon of dry yeast.
• After standing for 3 days, the wine is sealed in bottles and sent to a dark, cool place.
• Store horizontally.

Recipe number 2 (birch)

• Pour 5 liters of fresh drink into a glass container or oak barrel.
• Add 0.75 liters of fortified wine, such as port, and 0.5 liters of vodka (40 degrees).
• Add 1 kg of sugar and 0.5 kg of washed raisins to the contents.
• Stir until sugar dissolves.
• Close the container tightly and put in a cold place.
• 2 months later wine drink ready. It is poured into glass bottles, carefully corked and stored horizontally in a cool dark place.

Mead - vintage alcoholic drink of our ancestors, which is very popular to this day. The recipe for making a drink with degrees is not complicated, but it requires aging for 4-5 months:

• Pour 3 liters of strained juice into an enamel bowl.
• Add to liquid 500 grams natural honey and boil for 1 hour, removing the resulting foam.
• Cool slightly to room temperature.
• Put 100 grams in warm syrup rye bread, spread with 20 grams of yeast.
• Leave in a warm place for about 1 hour, the liquid should ferment.
• If fermentation does not start, add a little more yeast.
• When the future mead begins to ferment, remove the bread and cover the container with a towel.
• The mead should ferment in a warm place.
• After the end of the fermentation process, pour the mead into glass bottles, cork and insist in a dark, cool place.

How to preserve

Unfortunately, without heat treatment it is impossible to preserve the drink. At the same time, part of the useful substances is lost, but the shelf life of the product increases. canned juice worth consuming all year round and not only fresh in the spring. When boiling, it is imperative to remove the foam, otherwise it will then turn into a red unpleasant sediment. Preservation must be stored in a cool, preferably dark place.

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 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 in organic acids, B vitamins 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. At quick freezing vitamins are not destroyed, and the juice does not lose its beneficial features. Need to freeze it in small portions, in 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, treats skin itching and neurodermatitis. IN 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 positive action 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. He possesses restorative effect 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 the juice is to preserve it and roll it into sterilized jars. Harvesting by this method includes the processing of the juice itself and containers thermally. 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 silver in a jar cutlery, for example, a spoon. Don't forget to take it out before you seal the jars.

Freezing

Freezing requires a powerful freezer because the process must be fast. 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 wide-mouth jars. 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 enamelware or in 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 almost never 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

Lightweight and unusual drink with raisins perfectly quench your thirst with 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:

1. Pour the juice into the prepared saucepan. It should be noted that it must be very fresh, collected only a few hours ago.
2. Rinse the raisins and add to the jar along with the sugar. It is better to use raisins from black grapes.
3. Mix well and bring the liquid to a boil. Don't cook!
4. 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 peel, the drink will have a pleasant smell.
5. Remove jars in a cool dark place. Drinkable after 2-3 days healthy drink. It can be chilled before serving.

Birch sap: conservation 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:

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

How to preserve birch sap at home

One of good recipes- birch sap with honey. It is better to use lime or flower honey new crop.

You will need the following ingredients:

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

How to make birch sap at home:

1. Strain the juice, pour it into a saucepan and put it on the stove to heat up.
2. 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.
3. Pour into jars, cover with lids and pasteurize for 15 minutes at a temperature of 80-90 degrees.
4. Seal 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-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. spoon.

How to prepare birch sap at home:

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

Storing birch sap at home

There is nothing better than to open cold winter jar with 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.

1. Ready banks 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.
2. If the jar is hermetically sealed, mold will never start in it. Some advise storing bottles and jars lying down, lined with a cloth. Open birch drink required to drink within a few days.
3. Juice is natural natural product and do not 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.
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 discouraged.

If you are wondering when to collect birch sap and how to roll it up for the winter, this issue of the Notebook is for you!

Birch sap recipe for the winter

The sunset "marathon" for me begins with birch sap. At the end of March, when there is still snow in some places, from the warm spring sun it spreads with life-giving nectar over the “body” of the tree. In my area, in absolutely different places, you can see birch trees with containers filled with juice. Moreover, there are people who specially plant these trees in their plots. You know, practical and convenient. Firstly, from 3 birch trees you can instruct a whole company of juice, and secondly, you don’t need to think about how to get permission to collect it in the forest. Go ahead and prepare. And then who is what much. I roll homemade birch sap into jars, some put whole flasks of kvass based on birch sap, I know people who drink it in this period huge quantities. Benefits are considered to be Fresh Juice birch cleanses the body well. I will not go into near-medical reasoning, I will say one thing: the drink is delicious both fresh and processed. In summer, it quenches thirst well on a hot day. For this reason, by the autumn I have little left - there is no juice, but empty cans stand in a row for new seamings.

Especially for readers Notebook tell and show:

how to roll birch sap with citric acid

For one 3-liter jar, it does not make sense to take a smaller volume, you need an incomplete glass of sugar, 1 teaspoon of lemon without a slide and a slice of orange.