Rolling birch sap with citric acid for 3 liters

Fresh birch sap, as a healthy and tasty natural drink, quickly sours even in the refrigerator, so housewives can preserve it using various methods and with various additives. Many recognize the best preparation of juice with citrus fruits, which give the juice a delicate aroma, taste and beautiful color. It is not difficult to prepare sap, only it takes a lot of time, since usually a large amount of birch sap is processed. The ingredients in the recipe are for 3 liters of juice.

Mint adds a characteristic freshness and pleasant aroma to any drink. This herb goes especially well with birch sap. We also suggest adding a couple of orange circles for extra sourness.

The period for collecting and storing fresh birch sap does not last long. And I really want to extend this fresh spring taste and enjoy it in autumn or winter. And in summer, birch sap is an excellent thirst quencher. The easiest way is to roll up a couple of cans of birch sap and send it to the cellar for storage. At the right time, such a drink will come in handy.

Birch sap with candies is something new. The drink takes on a light taste of barberry candies. However, the severity of this taste directly depends on the amount of added candies. Here are the average proportions, but you can experiment to your own taste.

It doesn't take much trouble to roll up birch sap for the winter. We filter the juice, heat it to a hot state and pour it into sterilized jars.For flavoring, add orange - citrus will perfectly complement the taste of the drink.

Raisins and birch sap are an excellent combination that is used not only in the preparation of kvass, but also in preparations for the winter. We try to choose high-quality, pure raisins, which will “unfold” beautifully in the juice and will not let you down with their appearance.

Barberries are familiar to everyone for their refreshing bright taste. These candies can also be used to preserve birch sap. They will add sweets and make the taste of the drink more pronounced, and even the color of the juice from them will become a little brighter.

An interesting way of harvesting birch sap for the winter is with hibiscus. These bright colorful petals will color the drink in an attractive color and add a delicate specific sourness. Remarkably, we leave the hibiscus flowers themselves in the jar for the winter, without removing them before rolling. They are saturated with juice and taste quite interesting.

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.

It is convenient to roll up birch sap in 3-liter jars: a large volume of juice is placed at once, and it is convenient to measure the proportions. For three liters of juice - a glass of sugar and half a teaspoon of citric acid. Everything is simple and straightforward.

Birch sap quenches thirst well and tastes very good. If you want to prepare it for the winter, you can do it without adding additional ingredients and just use citric acid for insurance and sugar for sweetness.

Birch sap has a mild taste. While it is fresh, it is good in its own form, but when preserving, I want to supplement it with something. Oranges are perfect. Light acidity, delicate sweetness and pronounced citrus aroma.

The collection of birch sap is carried out from the end of March until the first leaves appear on the birches - a very short period. And you can preserve the juice for a long time by canning. It is very simple to prepare compote from birch sap - we give exact proportions and step-by-step photos.