Traditionally birch sap is drunk directly after collecting until it lost freshness and the maximum advantage. Within 2-3 days it can be stored in the fridge or in a cellar, during this time it won't deteriorate. But then will inevitably sour, will begin to ferment and will turn into poisonous liquid. However the people from time immemorial knowing about health giving qualities of birch sap learned to store it and in the winter. Many of these recipes are used and today.
It is required to you
- - birch sap;
- - granulated sugar;
- - raisin;
- - yeast;
- - dried fruits;
- - banks or bottles for juice storage;
- - metal covers and traffic jams.
Instruction
1. Sbrazhivaniye. Take 3 liters of birch sap, 6 tsps of granulated sugar and 10-15 изюмин. In the clean and sustained over steam within 10 minutes 3-liter can pour in juice, pour out sand and add the washed-out raisin. Properly mix everything and close a leaky cover or a balloon. In 2-3 days in bank strongly carbonated drink of a pleasant flavor in which there was all advantage of birch sap is formed. This drink can be stored long enough in the cool place in tanks with the closed covers.
2. Preservation. Pour in birch sap in the enameled pan and warm up up to 80 OS. You don't bring it to the boil at all. Quickly pour hot juice in prepared, i.e. previously steamed over the boiling water, bottles or banks. Cover bottles with traffic jams (leaky), cover banks with covers and place them in a big pan with the water heated to 90 wasps for pasteurization. Stand them in this pan put on a plate on the most silent fire, 20-30 minutes. Then densely close bottles traffic jams, and roll up banks metal covers. Remove on storage to the dark place. You can facilitate to yourself work, having excluded the procedure of pasteurization. For this purpose after a spill of the warmed-up juice in bottles and banks at once densely close their traffic jams and metal covers, quickly wrap up in old blankets (fur coats, shawls, scarfs) and set aside before natural cooling then define on storage to the dark place.
3. Barmy kvass. Take 1 liter of birch sap, 15-20 grams of the fresh (pressed) yeast or 5-6 grams dry and 5-10 изюмин. Warm up juice in the enameled pan to 30-35os, then pour it in bank or a bottle, add yeast and raisin. Close a dense cover and place in the dark cool place. Kvass will be ready in 2 weeks. In the absence of heat and light it can be stored up to 6-8 months.
4. Kvass with dried fruits. For preparation of such kvass you will need 5 liters of birch sap and 800 grams of dried fruits (at smaller amount of juice reduce respectively and amount of dried fruits). Pour in juice in the enameled, glass or ceramic ware, cover with a towel and sustain at the room temperature several days. At the first signs of fermentation (turbidity, islands of foam, a sourish smell, etc.) add properly the washed-out dried fruits, again cover with a towel and place in the dark cool place. In 2 weeks filter ready kvass through a sieve or a gauze and pour on banks or bottles, having closed dense covers (traffic jams). Or in a cellar such kvass is stored in the fridge till the next season of gathering birch sap.
5. Syrup. Put the enameled pan with birch sap on silent fire and evaporate it to density of syrup. The final product has to have consistence of fresh honey and a subtle lemon shade. Usually it contains 60% of sugar and natural honey is stored almost eternally, as well as. It can be added to tea, compotes and kissels, to part with water and to use as fruit drink.