Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Birch sap is a very tasty and healing product. It is characterized by a large number of beneficial properties that are actively used to normalize the functioning of the body. Birch sap is collected in the first month of spring, before the first leaves form on the tree. The process of preparing this healing product lasts only 14 days. How to preserve birch sap at home? Although most doctors recommend drinking the drink in its pure form, it does not lose its unique properties even long after collection.
Ways to prepare birch sap for the winter - recipes
After harvesting, the main question remains about storing the product. In its pure form, birch drink can be stored for no more than a few days. It is possible to preserve all the beneficial properties of birch sap through conservation, freezing, and sterilization. The syrup prepared from this drink is very tasty. Each housewife has her own recipe for storing the product, but there are universal recipes that are worth reading in more detail.
Freeze for future use in the freezer
Birch sap very quickly loses all its healing properties. The action of oxygen and light contributes to the destruction of most mineral compounds. The result is that the product turns into ordinary sweet water. Long-term storage of juice is freezing, which is carried out using a refrigerator, but no more than 2 days. Various preservatives have a destructive effect on the life-giving component of the drink. Therefore, the finished product sold in the store cannot be natural.
Preservation with lemon
Many people use this method of collecting birch sap as canning. Now there are many recipes that make the drink tasty and can be stored for a long time. To preserve the “harvest”, use the following recipes:
- Place sugar, juice, lemon in a container. Place everything on the stove until it boils completely and the sugar powder dissolves. Strain the hot drink using gauze to remove various impurities. Pour the juice into jars, which are then placed in hot water (temperature 90 degrees) for 25 minutes.
- Fill the pan with birch drink and boil. For a 3-liter jar, prepare the following ingredients: 3 tbsp. spoons of sugar, 4 slices of lemon. Place the listed products in a 3-liter jar. Afterwards, put gauze and pour in boiling birch sap. Roll up the lids, turn the bottle of drink over onto a blanket and insulate it.
- Required: birch sap 25 l, sugar - 300 g, 1-2 lemons with zest, raisins - 100 g. Fill a clean container with the strained drink, add washed raisins and lemon. Mix everything thoroughly and pour into jars, which are then closed with lids and left for 5 days at room temperature (18 degrees). Then the containers need to be placed in a cool place.
- Pour the freshly harvested crop into bottles, add a teaspoon of sugar, 5 raisins, citric acid, and lemon slices. Seal the containers and wait 4 days, then place them in a cool place (4–10 degrees).
Making syrup
The harvested fruit can make a very tasty concentrate. To do this, you need to heat the drink to a temperature of 60 degrees, and then evaporate 75% of its volume. Next, the rest of the juice needs to be poured into sterile jars and rolled up. Be sure to dilute the resulting concentrate with water before use so that the taste is not so rich.
Sterilization in jars
The sterilization procedure will help preserve all the beneficial properties of the product. It is necessary to bring the drink to a boil, pour into glass containers, cover with lids and roll up. Place the jars in hot water (85 degrees) and keep them for 15 minutes. Afterwards, leave them to cool at a temperature of +18 degrees. The resulting drink has an amazing taste and retains all its beneficial properties.
Preserve the juice for as long as possible without preserving it
The previously presented methods involved long-term storage of the “harvest” collected from birch, and all the beneficial properties remained unchanged. But this product can be used to prepare other drinks, the benefits of which will be no less than those of pure birch sap. Thanks to them, the body is saturated with useful components. Particularly pleasing is the long shelf life.
Morse
Morse is the simplest drink that can be obtained using birch sap. It is very simple to prepare, and the amount of ingredients required is minimal. All you need is any vegetable or fruit juice and birch drink. Mix the resulting ingredients. If desired, everyone can add sugar or honey. This will only improve the taste of the prepared fruit drink.
Kvass with raisins
Kvass made from birch sap is considered very tasty and healthy. Here is the simplest and most popular recipe for preparing the product. Fill a glass jar with birch drink, add raisins, sugar, lemon zest, berries or fruits. After mixing all the ingredients, close the jar tightly and place in a cool, dark place. Prepared kvass can be consumed after a couple of days. You can enjoy the amazing taste of the drink immediately or store it for 2 months.
Drink
Those who want to make a delicious birch-lingonberry drink should use this recipe. Prepare 150 g of lingonberries and squeeze the juice out of them. Place the pomace in a saucepan and add 1 liter of birch drink to it. Place the resulting “compote” in a water bath and heat for 5 minutes. After cooling, combine the resulting liquid with lingonberry juice and add a little honey.
Birch in plastic bottles
To prepare such a drink, you need to stock up on the following ingredients: birch sap - 5 liters, port wine 1 liter, lemon - 2 pieces, sugar - 1.6 kg. Wash the lemons and cut them into pieces along with the zest. Fill the barrel with all the other products, close the lid and put it in the cold. After 2 months, pour the product into plastic bottles and seal them well. The juice is stored in a lying position on a cold surface. The product can be used after 4 weeks.
Is juice preserved for a long time beneficial?
According to medical research, drinking at least one glass of birch drink per day for 3 weeks helps the body cope with problems such as vitamin deficiency, absent-mindedness, depression and fatigue. It is not recommended to take the juice for those people who are allergic to birch pollen. The drink, even in canned form, perfectly retains all its beneficial properties. It is advisable to take the product for people suffering from diseases such as:
- impaired metabolism;
- disturbances in the functioning of the stomach;
- avitaminosis;
- diseases of the blood, skin, joints;
- angina;
- bronchitis;
- pneumonia;
- stones in the bladder and kidneys;
- stomach ulcer;
- intestinal diseases;
- gallbladder disease;
- low acidity level;
- scurvy;
- headache;
- venereal diseases.
Birch sap has excellent cleansing properties, due to which waste and toxins are quickly eliminated from the body, and urinary stones of carbonate and phosphate origin are dissolved. The product increases the body's protective functions, protecting against colds, infections, and allergic diseases. It is still possible to achieve diuretic, anthelmintic, and antitumor effects. The drink is used to wipe the skin for acne, eczema and to moisturize dry skin.
Video
This product contains a large number of microelements, enzymes, calcium salts, magnesium, and iron necessary for the body. To store juice in its natural form, it is allowed to use a refrigerator or icebox at a temperature of 4 degrees for no more than a month. If you want to enjoy the amazing taste of the drink even in winter, it must be pasteurized in glass jars, sealed tightly and stored in a cool place for no more than a year. How to do it correctly, watch this video:
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Hello, friends! Spring time already pleases us with the warm rays of the sun, the first flowers and, of course, a delicious drink - birch sap. It is a pity that birch sap itself cannot be stored for long. This is why many people wonder how to preserve birch sap for the winter. My family has been using simple and easy recipes for preserving birch sap for five years now. And I will be very happy to share these simple recipes with you. I hope that you will really like this juice, and that the recipes will remain in your treasure chest for a long time.
For those who are interested in how to make kvass from birch sap, please follow along.
What you need to close birch sap for the winter:
Birch sap for the winter with orange:
3 l. birch sap;
1 orange;
5 tbsp. Sahara;
½ tsp. citric acid;
Birch sap for the winter with dried fruits:
Birch sap 3 l.
Dried fruits - 50 g;
5 tbsp. Sahara;
½ tsp. citric acid;
How to roll up birch sap for the winter:
- Pour birch sap into a saucepan, cut the orange into slices.
- Add sugar and citric acid to the juice and mix everything.
- Place on medium heat and bring to a boil.
- Sterilize a three-liter jar and pour the prepared juice into it;
- Roll up the lid and leave to cool at room temperature.
- In a similar way, we close the birch sap with dried fruits.
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Birch sap has many beneficial properties and has a beneficial effect on the body. In addition, it quenches thirst very well. Unfortunately, due to its short shelf life, it is necessary to resort to various methods of processing and preservation in order to preserve it longer.
Conservation
The simplest and most reliable way to preserve birch sap is to roll it into jars. There are many ways, depending on tastes and capabilities. During Soviet times, the most popular method of industrially preserving juice was preserving it in 3-liter jars with sugar and lemon juice. The juice was tart, sweet and sour and quite rich in taste. Today, preservation has become somewhat more complicated with various additives. They began to add medicinal herbs, fresh citrus fruits, etc. to birch sap.
Universal implies the use of exclusively natural ingredients without artificially isolated oxidizing agents. To preserve 3 liters of birch sap you will need 2 tablespoons of sugar and a quarter of a lemon or any citrus fruit along with zest.
The jar is sterilized and sugar and citrus are added to it. Birch sap is brought to a boil, poured into a prepared jar and sealed with a sterilized lid. The rolled juice is turned over onto the lid and wrapped in heat for additional sterilization.
Alternative Preservation Methods
Kvass made from birch sap is very tasty and can be stored for a long time. Birch sap (10 liters) is poured into any available container and a handful of raisins is poured in. For better fermentation and to give a special leaven taste, you can add a few rye crackers. Crackers can be replaced with malt. To improve the taste, lemon zest is again added. The variations in fermentation are quite varied. Some people prefer using yeast for faster results. In any case, the fermentation process continues for at least a week and you can start drinking kvass almost immediately. Ready kvass is stored in a cool place for several months.
Some housewives with freezers have mastered freezing birch sap. But it takes up a lot of space and this storage method is impractical. It is much more preferable to use boiling to increase the concentration and subsequent dilution with water for consumption. To do this, birch sap is evaporated at a temperature of 60°C until the volume is reduced by 75% and poured into jars.
Sources:
- Birch juice
- Birch sap: how to drink, how to store
Traditionally, birch sap is drunk immediately after collection, before it loses its freshness and maximum benefits. It can be stored in the refrigerator or cellar for 2-3 days, during which time it will not spoil. But then it will inevitably sour, ferment and turn into a toxic liquid. However, people, who have known about the healing properties of birch sap since time immemorial, have learned to store it in winter. Many of these recipes are still used today.
You will need
- - birch sap;
- - granulated sugar;
- - raisin;
- - yeast;
- - dried fruits;
- - jars or bottles for storing juice;
- - metal lids and plugs.
Instructions
Fermentation. Take 3 liters of birch sap, 6 tsp. granulated sugar and 10-15 raisins. Pour the juice into a clean 3-liter jar kept over steam for 10 minutes, pour out the sand and add the washed raisins. Mix everything well and cover with a loose lid or balloon. After 2-3 days, a highly carbonated drink with a pleasant taste is formed in the jar, in which all the birch sap remains. This drink can be stored for quite a long time in a cool place in containers with closed lids.
Conservation. Pour birch sap into an enamel pan and heat to 80°C. Do not bring it to a boil under any circumstances. Quickly pour the hot juice into the prepared ones, i.e. bottles or jars pre-steamed over boiling water. Cover the bottles with corks (loosely), the jars with lids and place them in a large saucepan with water heated to 90°C for pasteurization. Keep them in this pan, placed on the stove over the lowest heat, for 20-30 minutes. Then close the bottles tightly with corks, and roll up the jars with metal lids. Store in a dark place.
You can make your work easier by eliminating the pasteurization procedure. To do this, after pouring the heated juice into bottles and jars, immediately close them tightly with corks and metal lids, quickly wrap them in old blankets (fur coats, shawls, scarves) and set aside until they cool naturally, after which they are stored in a dark place.
Yeast kvass. Take 1 liter of birch sap, 15-20 grams of fresh (pressed) yeast or 5-6 grams of dry yeast and 5-10 raisins. Heat the juice in an enamel pan to 30-35oC, then pour it into a jar or bottle, add yeast and raisins. Close with a tight lid and place in a cool, dark place. Kvass will be ready in 2 weeks. In the absence of heat and light, it can be stored for up to 6-8 months.
Kvass. To prepare this kvass, you will need 5 liters of birch sap and 800 grams of dried fruits (if you have less juice, reduce the amount of dried fruits accordingly). Pour the juice into an enamel, glass or ceramic bowl, cover with a towel and leave at room temperature for several days. At the first signs of fermentation (clouding, islands of foam, sour smell, etc.), add thoroughly washed dried fruits, cover again with a towel and place in a cool, dark place. After 2 weeks, strain the finished kvass through a sieve or cheesecloth and pour into jars or bottles, closing with tight lids (corks). This kvass is stored in the refrigerator or in the cellar until the next birch sap collection season.
Syrup. Place an enamel pan with birch sap on low heat and evaporate it until the syrup becomes thick. The final product should have the consistency of fresh honey and a slight lemony tint. It usually contains 60% sugar and lasts almost forever, just like natural honey. It can be added to tea, compotes and jelly, diluted with water and used as a fruit drink.
She also explained in detail how this drink is beneficial. And for all those who are interested in preparing such a wonderful natural gift for the winter, as promised, I am posting preservation recipes.
In fact, there are not so many of them, but there is still plenty to choose from. If you are lazy, then you don’t have to bother at all, but simply freeze the collected liquid in bottles.
But if you still decide to take the storage issue seriously, then choose proven and not very complicated cooking methods.
Natural homemade preparations are always very tasty and healthy, and a drink made from the “tears” of a tree is no exception. Of course, any products that can be preserved lose some of their beneficial properties, but most are preserved.
Let me remind you that freshly collected liquid can be stored in its pure form for no more than a day. So you can’t do without twisting it into jars. And in order to preserve as much as possible all the properties of this drink, I propose the following recipe with a minimum amount of additives.
Ingredients:
- Birch sap - 30 l;
- Rye flour - 150 gr.;
- Sugar - 200 gr..
Cooking method:
1. Add rye flour and sugar to the collected liquid. Mix everything well and leave in a warm place for 5 days.
2. After fermentation, pour the drink into bottles and seal tightly. Store in a room where the temperature is no higher than 10 degrees Celsius.
The shelf life of the product is 3 years. At the same time, this treat retains all the beneficial vitamins and minerals, and the taste differs only in slight sourness.
How to prepare birch sap with lemon and orange?
Recently, canning this drink has been very popular with citrus fruits. There are no special cooking secrets, everything is done as with regular canning, but the addition of lemon and orange adds a special taste.
Ingredients:
- Birch sap - 7 l;
- Sugar - 10 tbsp;
- Citric acid - 0.5 tsp;
- Lemon - 1 circle;
- Orange - 1 circle.
Cooking method:
1. Pour the liquid into a container and place on the stove over medium heat. Add sugar, citric acid, an orange slice and a lemon slice.
You can use mint instead of citrus fruits. To do this you need to add three branches.
2. When the liquid begins to boil, foam will appear. Be sure to remove it and throw it away. Let the drink boil for 10 minutes.
3. Sterilize the jars and pour the strained drink into them. Roll up with metal lids. For further storage, store in a cool place.
Recipe for canning juice with citric acid
The simplest and most popular method is preparation with the addition of citric acid. The main thing is not to overdo it with sugar and acid, because the taste of the drink should be slightly sweet and sour.
Ingredients:
- Freshly collected birch sap - 10 l;
- Citric acid - 1 tsp;
- Sugar - 350 gr..
Cooking method:
1. First of all, the liquid must be cleaned of contaminants. To do this, strain it through a fine sieve. Then pour into a large container and add sugar and citric acid. Mix everything and cook over medium heat.
Birch sap should not be boiled when preserved!!
2. When the liquid heats up, stir it constantly and skim off the foam on top, otherwise the drink will be red in color. As soon as the first bubbles appear, turn off the heat immediately; do not boil!!
3. Now sterilize the jars and strain the hot syrup through gauze folded in 8 layers.
4. Pour the strained drink into sterilized jars.
Making birch sap for the winter without sugar
And as I said at the beginning of the article, this delicacy can simply be frozen. Of course, this is not preservation, but the method preserves vitamins, and if there is a separate freezer, it is stored for a very long time.
In order to freeze a drink, you must first assemble it correctly. Then strain through a fine sieve and pour into clean plastic bottles. Then close tightly and put in the freezer.
When you want to drink living water, simply take the container out of the chamber and defrost it. Pour into glasses and enjoy the taste and benefits.
If you still want to use canned food, then use the following recipe:
- Take a container with a wide bottom and pour fresh juice into it. Place over low heat and simmer until the liquid is reduced by about a third. Then add more birch liquid and repeat the same procedure three times. During the cooking process, do not forget to remove the foam. Pour the finished drink into sterilized jars and close with tin lids. Store in a dark and cool place.
Or you can simply boil the liquid for 10 minutes and roll it into jars.
Video on how to prepare birch kvass with raisins
Another type of storing natural juice is preparing it in the form of kvass. Usually this kvass is made with raisins. It is easy to prepare and tastes very good.
I suggest you familiarize yourself with the following story and study the cooking features in detail.
Or you can roll up the jars as follows:
Ingredients:
- Birch sap - 10 l;
- Honey - 2 tbsp;
- Raisins - 30 pcs.
Cooking method:
Strain the juice into a saucepan and bring to a boil. Then add honey and stir, remove from heat. Next, put some washed raisins in sterilized jars and pour the hot drink over everything. Then roll up the cans.
Canning birch sap with citrus fruits
If desired, you can also add mint or currant leaves.
Ingredients:
- Fresh birch sap - 10 l;
- Sugar - 400 gr.;
- Orange - 2 pcs.;
- Lemon - 1 pc.
Cooking method:
- The juice should be poured into a deep enamel pan. Then add sugar and stir. Turn on medium heat.
- While the liquid is heating, sterilize the jars.
- Cut the orange and lemon into thin circles along with the peel and scald with boiling water, then place them on the bottom of the finished jars. Usually, 2 mugs of lemon and orange are placed on 1 jar.
- As soon as the liquid boils, it must be poured into jars and tightly closed with tin lids.
- Turn them upside down and leave them like that for exactly one day.
- After the jar, return it to its normal state and put it in a cool and dark place.
I certainly advise you to try all the recipes and choose the best and most delicious one to suit your taste. The main thing to remember is that harvested birch sap can be stored for quite a long time if you place it in a dark and cool place. And watch the lids; they should not swell during preservation.
Hi all! Spring is in full swing, although the other day we had a whole mountain of snow that made it difficult to walk. Winter doesn’t want to leave, it doesn’t want to get angry).
Today we’ll talk about a very amazing product, namely birch sap. Do you love this miracle of nature? As a child, I remember even collecting it myself, there were times. We will not talk about how to assemble correctly and what rules you need to know about this in this article. We will learn how to prepare and preserve it for the winter, and we will also learn how to do it so that we don’t have to boil it.
This means we will retain all the vitamins and nutrients in it. It is also used in folk medicine; in general, it is a very nutritious and healing drink; previously in the Soviet Union it was prepared annually and then sold in cans.
Let’s also not forget that another time will soon come, and we will all happily go to the fields and meadows to collect dandelions, make them and use them. This is the unforgettable time of May). Hooray!
Recipe for making birch sap at home
The first option will be canned, for a citrus note you can add fruit such as orange. It is this combination that will give a delicate taste and aroma, as well as a beautiful slightly yellow color.
This combination of products will allow you not only to drink a very tasty drink, but will also help boost the immune system of the human body as a whole, and you will also feel a surge and charge of strength. Worth a try!
This recipe is factory-made, this is exactly how they used to make it and roll it up in large quantities and put it up for sale.
We will need:
- birch sap - 3 l
- citric acid - 0.5 tsp
- granulated sugar - 100 g
- orange - optional
Cooking method:
1. First of all, you need to sterilize the lids; to do this, boil them in boiling water for a couple of minutes. Place the jars in the oven for 5 minutes.
2. Wash the fruits well under running water and be sure to pour boiling water over them.
Interesting! You can use not only oranges, lemons are also suitable, as well as a sprig of currants or mint.
3. Cut the oranges into rings, wow, what beautiful orange ones. Don’t forget that you also need to pour boiling water over the knife and ladle. Remove the seeds.
4. Now at the bottom of a three-liter jar you should place three orange rings, half a teaspoon of citric acid and sugar. If you want and like the juice sweeter, then add sugar in proportions - 200 g, and citric acid - 1 tsp.
5. Place the pan with birch sap on the stove and bring to a boil, then turn on low heat and follow further instructions.
6. Ladle the drink into the jar. Be sure to place the jar on a towel or soft cloth.
7. Pour the liquid almost to the very edge, cover with a lid and roll up with a twist, then turn the jar upside down and make sure that no liquid comes out. Allow the jars to cool and then consume chilled. Bon appetit! Your preparations for winter are ready. You can add more stickers so you don’t forget.
Delicious drink with lemon
Do you want to remember the taste of your childhood? I remember this kind of lemonade used to be sold in glass containers, it was magically delicious. And when there was intense heat, it also quenched thirst well and lifted everyone’s spirits. After all, it refreshes very well and gives energy and strength when the sun is shining.
By the way, children are crazy about this drink, and it’s clear why, it’s natural without any impurities or Eshek.
You need to collect the juice where there is no roadway, and for this it is best to use a clean plastic bottle.
We will need:
- natural birch sap – 1000 ml
- sugar - 3 tbsp
- lemon - 1 pc.
Cooking method:
1. Squeeze the juice out of the lemon, this is easy to do with a juicer, or tap it on the table, and then make a cut and the juice will run like a stream. Mix it with sugar.
3. Now you can roll it into jars, or you can simply enjoy its smell and aroma, drink it as a healing drink.
Recipe with honey and no sugar
This option is more reminiscent of mead, which is probably what it is. It looks unusual and amazingly tasty, try it. And also made from natural products, like a miracle of the world.
Birch lemonade without boiling (sterilization)
Of course, no one will argue with the fact that preservation or partial processing still kills vitamins. There is an option in which you can still preserve all the values that nature has given us.
But, remember that after you have collected fresh juice, you should store it in a cool place for about two days, and then it will simply begin to ferment and you will get kvass.
There is one method that is suitable for winter, this is freezing. But do you need to have a ton of space in your freezer for this, or will you make do with one bag? In this case, you can use not only bags, but also plastic bottles and even cups.
Or another option, the juice, as soon as you have collected it and it is still completely fresh, strain through cheesecloth and bring it to 80 degrees Celsius, and then pour it into sterilized jars with a lid. This beauty should be stored in a cool place, preferably in a cellar, for about 2-3 months.
Birch drink with orange
Let's continue our conversation. And now we prepare a healing drink with orange, and then roll it into jars. Moreover, you can then use it with ice cubes, imagine how it will look, beautiful and charming.
Instead of orange, you can take any dried fruit, and even rose hips.
We will need:
- birch sap - 3 l
- orange - 1 pc.
- sugar - 5 tbsp
- citric acid - 0.5 tsp
Cooking method:
1. Place sugar, orange slices (rinse them well and pour boiling water over them) and plus citric acid into a saucepan with nature's drink.
2. Bring the mixture to a boil and immediately turn off the stove.
Pour this liquid into a sterilized jar. And close with a regular nylon lid, which you also boil first.
Canned birch sap with citric acid for the winter
The most popular option, which was used in the USSR, and it is still quite popular today. Let’s remember the old recipe, in case someone likes it, it’s the simplest and easiest.
We will need:
- birch sap - 3 l
- dried fruits - 50 g
- sugar - 5 tbsp
- citric acid - 0.5 tsp
Cooking method:
1. Add citric acid and granulated sugar to nature’s drink. Next, take dried fruits, which contain dried apples, pears, raisins and rose hips.
Before throwing the berries into the liquid, rinse them in running water and pour boiling water over them.
2. Cook until it boils, and then pour everything into clean jars as usual and cover with lids.
3. It turns out so delicious, this juice goes especially well at a holiday or feast. Happy drinking!
Making kvass from birch sap
In the summer, such kvass goes with a bang! Ordinary kvass, you don’t have time to make bread kvass, let alone something so sweet, even more so. Have you ever conjured such a work of art? If you haven’t already, I suggest you watch this video with me. Moreover, this is my grandfather’s recipe, as the author of this video claims, which means you have to try it anyway.
How to preserve birch sap with raisins and candies?
For me this is an interesting find, I would never have thought of such an idea, but then yesterday I saw in one magazine, but for flavoring you can use ordinary icicles instead of fruit))). Yes, who is good at anything, and I will definitely try to do this this year. I think this is what you need for a varied menu. What do you think?
We will need:
- birch sap - 1 l
- sugar - 1.5 tbsp
- lollipops - 2 pcs.
- citric acid - on the tip of a knife or to taste
- raisins and other dried fruits - 40 g or as desired
Cooking method:
1. Prepare everything you need. Boil the jars and lids.
After this, pour fresh juice into a large bowl and add all the ingredients according to the list.
You can do it without dried fruits, just with candies.
2. Bring to a boil and do not forget, if foam suddenly appears, remove it with a spoon. Pour this compote into jars, roll up under metal lids and let cool. Store in a cellar or cool place.
That's all for me. As always, I wish everyone good health, good health and see you again, friends! Bye everyone! Write, leave comments and always be positive. Have a great and bright day!
