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➠ Canned birch sap

Canned birch sap

1606

Kitchen Russian

Calorie content 15.5 kcal

Portions 6 l.

Cooking time 20 minutes.

Proteins * gr.

Fats * gr.

Carbohydrates* 5.3 gr.

Content

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.

Ingredients

Birch sap 6 l. Granulated sugar 2 tbsp. Orange 1 PC. Lemon acid 1 tsp

Cooking process

Wash cans, sterilize in any way you are used to. We do the same with the lids.

Strain the birch sap through a fine sieve or cheesecloth into a saucepan and put it on the stove. We heat the juice to an almost boiling state, but do not boil it.

Wash the orange and scald with boiling water for disinfection. Then we dry the citrus and cut into circles of medium thickness. If you come across bones, we throw them away.

We put slices of sliced orange in the jars. Pour in granulated sugar and citric acid in the specified amount.

Pour hot birch sap into jars with oranges. We immediately tighten the jars with sterilized dry lids using a special key. Turn the container upside down and leave the juice to cool in this position. Store the cooled juice cans in a cool, dark place.

Bon Appetit!