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Post by Jenny on Jan 14, 2006 2:05:33 GMT -5
Don't know if I should have posted this here, or in the Kitchen heading, but I'm wondering if anybody knows how to preserve and store birch sap without making syrup? The sap is really high in vitamins and minerals, and it's energizing. Tastes a tiny bit sweet, like water with a pinch of sugar. But, we don't have electricity, so no way to refrigerate or freeze it. Do you think a boiling water bath would work, or would it have to be pressure canned? I've done internet searches and have found that it's a popular health drink in Russia and other places, and that it is canned and exported. But I can't find anything on how to preserve it. I'd sure like to have some on hand for the winter.
Jenny
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Post by frostbite on Jan 25, 2006 19:05:11 GMT -5
Well I can't speak for Birch Sap but I've been making Maple Syrup at my Pennsylvania Cabin for 23 years now. It first started out as a curiosity and has progressed into a small operation. I don't make any money at it, but it is fun and something I look forward to every year. As a matter of fact Maple sap should start running here in about 4 more weeks, once you start to see Snow Holes, you start tapping the trees. What I did learn is that Maple Sap does not have a long shelf life, 3 to 4 days a week at best. I assume the same to be with Birch Sap. I experimented with several methods to preserve the sap and the only one that I found that works for me is Canning or Jarring the Sap. What an old timer told me it is the natural sugars that cause fermenting, just like in canning fruits etc.
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Post by Jenny on Jan 25, 2006 19:12:34 GMT -5
Sounds like the maple sap is similar to birch. The birch only last a few days before it starts tasting a bit "off". I'll try doing a boiling water bath for about 15 minutes for one batch and then see how it works.
Winter is creeping away tooooooo fast! Still too much to do before starting on all the summer things!
Jenny
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Post by salmonberry on Jun 22, 2006 17:55:42 GMT -5
I would pressure can it. It isn't acidic enough for waterbath canning.
Salmonberry
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Post by smwon on Jul 10, 2006 20:36:02 GMT -5
I was thinking the same thing Salmon... I am not sure how long, but I would think about the same as vegetables... maybe?
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