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Long-term storage birch sap kvass

3066

Kitchen Russian

Calorie content 14.2 kcal

Portions 5 l.

Cooking time 5 days

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 3.6 gr.

Content

Birch kvass for long-term storage is most often poured into large plastic bottles, but there are also opponents of this storage method. In this recipe, you are invited to prepare kvass in glass jars, tightly corking them with plastic lids. Such kvass retains its properties for several months. We prepare birch kvass without yeast, so it can be given to children.

Ingredients

Birch sap 5 l. Raisin taste Dried apples 1 kg

Cooking process

Rinse dry apples and raisins with water and pat dry with a kitchen towel. Then place these dried fruits in dry, clean 3-liter jars.

Pour birch sap into the jars through a gauze folded in two layers so that no small debris gets into the jars.

Then close the cans with pieces of gauze, securing it around the neck with an elastic band. Place the jars for five days in a warm place and during this time, mix the juice with dried fruits several times with a spoon.

In 5 days the juice will heat up and the fermentation process will take place in it, which makes the juice kvass. After this time, apples and raisins must be removed.

Pour the kvass through cheesecloth into other clean glass jars. Seal them tightly with plastic lids and tie the lids with pieces of paper with rubber bands. You can transfer birch kvass for long-term storage in a cold place.

Happy blanks!