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Birch sap with citric acid in a 3-liter jar for the winter

1510

Kitchen Russian

Calorie content 15.5 kcal

Portions 3 l.

Cooking time 20 minutes.

Proteins * gr.

Fats * gr.

Carbohydrates* 5.3 gr.

Birch sap with citric acid in a 3-liter jar for the winter

Content

Often, when preserving birch sap, citric acid is added - this makes the taste of the juice more pronounced, and ensures the safety of the workpiece. Here is a recipe for birch sap for the winter just using citric acid. For flavor, add a sprig of currants and a little orange.

Ingredients

Birch sap 3 l. Granulated sugar 0.66 Art. Lemon acid 0.5 tsp Orange 0.5 pcs. Black currant leaves 1 PC.

Cooking process

Strain the birch sap through a gauze folded in two or three layers to remove random small debris. Place the strained birch sap in a saucepan.

We put the juice on the stove and bring it to a boil, but do not boil it. Remove the foam with a clean slotted spoon.

Separately boil a liter or two of water in a saucepan. Wash the orange and cut it into mugs. The currant shoot is also mine. Immerse mugs of orange and a sprig of currants in a saucepan with boiling water and immediately remove from the stove. After a couple of minutes, we take out an orange and a twig from the water.

Wash the jar, sterilize it in any usual way. After that, dry the container well. We do the same with the lid. Place orange circles and currant shoots in a jar. Pour in granulated sugar and citric acid.