Pumpkin puree for the winter at home. Natural pumpkin puree for baby

Pumpkin is a very popular vegetable in cooking. Delicate sweetish pulp is used to make soups, pastries and various desserts. It is convenient to use pumpkin in all these dishes in the form of a puree. We will talk about how to make pumpkin puree today in our article.

For the preparation of pumpkin puree, any variety of pumpkin can be used, with the exception of decorative ones, of course. For sweet desserts, it is more appropriate to use a nutmeg vegetable. Butternut squash flesh is bright orange and very sweet.

Selection rules:

• First and foremost: the pumpkin must be ripe. The indicator of ripeness is mature, thick seeds.
• Preference should be given to medium-sized specimens weighing up to 4 kilograms.
• Particular attention should be paid to the tail. It must be dry.
• In stores and markets, you should buy a whole vegetable, and not a cut part of it.
• The peel of the pumpkin should be whole and preferably even. Perhaps the presence of a natural wax coating.

How to cook squash for puree

In the oven

The skin of the vegetable is washed under running water and wiped with a cloth. Cut the pumpkin in half with a sharp knife and remove the seeds. This can be done with a tablespoon or just with your hands. The seeds should not be thrown away. They are washed from fibers, dried and eaten.

You can bake the pumpkin immediately in halves or divide each part into several more parts. The skin does not need to be cut.

So that the baking sheet after the pumpkin does not have to be washed for a long time, it is lined with foil or parchment for baking.

Vegetables are placed in an oven preheated to 180 degrees and baked for 40-50 minutes. Many housewives recommend baking a pumpkin covered with foil. In this case, the pumpkin will definitely not be fried, and the amount of vitamins will remain at the maximum level.

Readiness is checked with a knife or fork, piercing pieces with them.

The finished pumpkin is taken out of the oven, and the pulp is separated from the peel using any cutlery or manually.

The AllrecipesRU channel in its video will tell you in detail how to make delicious pumpkin puree in the oven

On the stove

This method is much more labor-intensive than the previous one, since the hard peel will have to be removed from the pumpkin before cooking. The pumpkin, peeled from seeds, is cut, for convenience, into smaller slices, each of which is further peeled from the skin.

A completely peeled vegetable is crushed into small cubes or thin plates, poured with water, and stewed for 15-20 minutes until completely softened.

Watch the video from the Life Mom channel - Pumpkin puree on the stove

pumpkin puree recipes

Natural pumpkin puree for baby

For kids, mashed potatoes are prepared without the addition of various spices and sugar. In extreme cases, puree can be salted with a few grains of salt or sweetened with fructose.

The pumpkin boiled until soft is pureed with a blender. Since children under one year old prefer more liquid food, the puree should also be liquid. You can dilute the mass with boiled water or breast milk. This puree cannot be stored. But a natural product, without additives, can stand under the lid in the main compartment of the refrigerator for 2-3 days.

Pumpkin puree can be stored for a longer time in the freezer. To do this, the cooled mass is laid out in small containers and sent to the chamber for storage. Freezer containers can be silicone molds for cupcakes, airtight freezer bags and disposable plastic cups.

Pumpkin puree with juice for the winter

• pumpkin - 3.5 kilograms;
• granulated sugar - 1 kilogram;
• homemade or purchased pomegranate juice - 200 milliliters.

The peeled and chopped pumpkin is placed in a container of a suitable size, sugar is added and the juice is poured. Boil the pumpkin in sweet syrup for about half an hour until soft, and then pierce with a blender. The crushed sweet mass is again put on fire and boiled over low heat for 10 minutes. When hot, the puree is laid out in jars and twisted with sterile lids.

Puree with citric acid

• pumpkin - 2 kilograms;
• granulated sugar - 500 grams;
• citric acid powder - 1 teaspoon.

The pumpkin is baked in the oven, and then crushed with a blender. Add the rest of the ingredients and heat on the stove for 10 minutes. Hot puree is laid out in sterile containers and twisted for the winter.

Pumpkin and cranberry puree

• pumpkin - 2 kilograms;
• fresh or frozen cranberries - 250 grams;
• water - 900 milliliters;
• sugar - 300 grams grams;
• cloves - 1 bud (optional).

Syrup is prepared from water and sugar, and the pumpkin is boiled in it until cooked. If the cranberries were frozen, then they must first be thawed. Juice is squeezed out of the berries, which is also added to boiled pumpkin. All ingredients are pureed, and then boiled for 15 to 20 minutes.

The channel "Visiting Elena" presents to your attention a recipe for pumpkin-apple puree

Healthy and tasty homemade puree for babies is a source of joy and pride for any mother. In addition, it is a source of such minerals and minerals necessary for the development of the child. Today you will learn proven recipes for fruit and vegetable purees that your baby will definitely like.

Applesauce for the winter

One of the most popular and healthy treats that you can prepare for the winter for babies is applesauce. His recipe is quite simple and does not require great culinary skills. He will fall in love not only with children, but also with adults as a filling for pies.

Ingredients

• fresh ripe apples - 3-4 kg;
• brown sugar - 100 g;
• water - up to 1 liter;
• some lemon juice.

Apples are better to use local varieties, grown at home, with a green skin color, as they are less likely to cause allergic reactions.

Step by step recipe

Pumpkin puree for the winter

For babies, it is considered one of the most delicious and healthy complementary foods. In addition, it is very bright and attracts children with its appearance, making them want to try this orange miracle.

And the pumpkin puree recipe for the winter is pretty quick and easy to make. It is best to use a slow cooker to maximize the beneficial properties of this wonderful vegetable.

Ingredients

• 1 ripe medium-sized pumpkin;
• 1 glass of water.

Salt and sugar can be omitted, they can be used immediately before serving.

Important!As a container for homemade puree, you can use jars from store-bought puree, mustard or sauces, you just need to thoroughly wash them with baking soda and sterilize them first.

Step by step recipe

1. Wash the pumpkin, peel, remove the inside with seeds and all damaged areas, cut the flesh into small cubes.
2. Put the pumpkin in the steamer for vegetables and fruits in the slow cooker.
3. Pour water into the multicooker bowl and set the “steam” mode for 15 minutes.
4. After readiness, knead well or beat with a blender until smooth and decompose into pre-sterilized containers.
5. Put the jars in a pot of water, covering them 3/4 of the height, cover with lids and sterilize for 10 minutes.
6. Roll up, turn the jars over and leave them under a warm blanket until they cool completely.

One of the first vegetable purees that babies try is squash puree. It is hypoallergenic, has a mild taste and is very useful for babies, it is good to use it not only in the warm season, but also to prepare for the winter. This is especially important if the introduction of complementary foods occurs during the cold season.

Ingredients

• 1.5 kg of small thin-skinned young zucchini;
• 0.5-1 glass of water.

Step by step recipe

1. Wash zucchini, peel, remove seeds and cut into small pieces.
2. Place the pieces in a colander, lower into boiling water and cook for about 10 minutes.
3. Get a colander, wait until the water drains, knead well or beat with a blender until smooth.
4. Cook for another 3-5 minutes, arrange in pre-sterilized containers, cover with lids and sterilize for 10 minutes.
5. Roll up and turn the jars, leave them under a warm blanket until they cool completely.

Instead of cooking the zucchini in a colander, you can simmer it for 10 minutes in a saucepan with a little water. Then the puree will be lighter.

Carrot puree contains a lot of elements useful for babies, but, like other brightly colored fruits and vegetables, it can give an allergic reaction. You should not start introducing complementary foods with this puree, however, this is a very important and necessary product, and below is its recipe for the winter.

Ingredients

• 1.5 kg of fresh ripe root crops;
• 1 glass of water.

Step by step recipe

• You should not give the baby raw vegetables and fruits, for him it is too heavy a product that can cause gastrointestinal upset. Wait until the baby is a little older.

• Follow the rules for introducing complementary foods - any new product should be started with half a teaspoon. If an allergic or other negative reaction does not appear, then the amount of the product can be slightly increased at the next feeding.

• Do not eat any one vegetable or fruit all the time, try to take breaks or alternate.

• The water where the vegetables were boiled can be used to make children's soups and mashed potatoes.

• Older kids can start combining different vegetables and fruits, making multi-component purees, eating them with cereals or meat.

These wonderful recipes for baby puree, prepared for the winter from pumpkin, apples and other vegetables and fruits, will definitely come in handy for mothers of babies as complementary foods for their babies.

Did you know?Studies have shown that certain food colorings commonly used in the production of baby food can be the cause of the development in children. Most often, these are dyes of red and yellow colors.

Do not doubt your abilities, this simple conservation is available to everyone. And cooked purees will diversify your diet and delight your kids with new colors and tastes!

We analyzed blanks with different ingredients, but in terms of versatility, simplicity and benefits, few can compare with pumpkin puree, which many people stock up in the autumn season for the whole year ahead. Everyone knows about the benefits of pumpkin, its medicinal properties, especially mothers of small children love it, because for babies it is vegetable purees that often become the first complementary foods after mother's milk. Yes, and schoolchildren will be happy to eat both tasty and sweet jam, and a pie with pumpkin filling. The main thing is to cook deliciously and keep the maximum amount of all the nutrients in the vegetable.

Making pumpkin puree

ABOUT making pumpkin puree they don’t think about it so often, because it seems that this vegetable is always available, it can be preserved for a long time at a cool cellar temperature, and cut into pieces in the refrigerator or freezer, it can generally lie all winter. But the thing is that the average family does not have enough space in the refrigerator to store pumpkin gold reserves there, and canning in jars is a great way to preserve your entire crop, moreover, already in a convenient form of mashed potatoes.

Of course, you can do it, especially if, in addition to sugar, you also add pieces of various fruits to it, which are mashed all together. But not everything needs a sweet mass. For example, such a savory semi-finished product is perfect for creating a gourmet pumpkin puree soup, just add boiled potatoes, a little leek and garlic - salt and pepper to taste and the perfect dinner will be ready in minutes. But with cooking until cooked frozen pieces, you would have to tinker first, this is not such a fast process. Another area of ​​application is pumpkin-based sauces. In this case, it is also “diluted” with additional ingredients, such as caramelized onions or plums, brought to taste and served, say, with duck breast.

There are two main ways to prepare this irreplaceable dish and they differ only in the preparation of the main ingredient. In the first version, the vegetable is cut into pieces and boiled in water (with sugar, acid and other preservatives), and in the second, it is first baked, freed from the peel, and only then sugar (or not added) is added to the slurry resulting from the blender operation and boiled on fire. In fact, there is still a difference in how exactly to prepare the pumpkin, because when cooking it absorbs a lot of water, and no matter how you thicken and then evaporate the puree after that, it will not be as thick as when baking. However, for many dishes, it is the more liquid consistency that suits the best.

So, the basic recipe that is suitable for universal puree sounds like this. Wash the vegetable and cut it into small cubes without peeling. The baking time is determined by the softness of the pieces, when they take the desired consistency, remove them from the oven. For the pieces shown in the photo, the baking time was about 40 minutes. Soft cubes will be easy for you to separate with a dessert spoon from the peel. You need to immerse the entire volume prepared in a blender and beat until smooth. Then you need to pour all this into a saucepan, add sugar (half of the entire original pumpkin, but, in general, to taste) and a little citric acid. If you want to make the blank neutral, do not add either one or the other, just carefully sterilize the jars, including with the contents.

You can diversify this recipe and bake the vegetable not in pieces, but in halves, as in the variant, the cooking photo of which is above. This will reduce the preparation time even further.

Pumpkin puree: cooking recipes

Very often interest in pumpkin puree recipes it is shown by mothers whose children are in the first years of life. For this category of both cooks and eaters, it is worth being especially careful in cooking and preserving only if you do not have the opportunity to freeze a fresh product in a quality manner. However, you can make a compromise and close part one by one (that is, chopped cubes), part differently (cooked mashed potatoes in jars), and another part - by the third (ready mashed potatoes, packaged in bags and frozen), and then decide which one will suit your baby.

Pumpkin puree for babies pediatricians call it a very successful option for complementary foods, after the first acquaintance with zucchini, apple and broccoli, already from half a year, children can learn for themselves a new taste of a healthy vegetable. At a later age, you will be able to mix purees, as well as when preparing apple, carrot, plum and pumpkin puree. Cooking it is very simple using a double boiler, on which the pieces are laid out, then they are cleaned and interrupted with a blender.

After that, you are free to choose your own way of harvesting this useful product. Note that in the freezer, in containers with a sealed lid or bags with a special clip, such semi-finished products can be stored for up to several months, just before spring and the new season of vitamins.

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The season of the beautiful pumpkin has begun, so I hope that my today's recipe for many hostesses will come in handy. Pumpkin puree for the winter, for example, can be prepared in many ways, and I will tell you the two most convenient ones - freezing and preservation. As a result, you will always have natural pumpkin puree at hand, without extraneous additives that the modern food industry is so guilty of.

You can take whatever quantity of fresh pumpkin you like - as much as you have, harvest as much. I will only show the process of its preparation. I use a small pumpkin weighing 3 kilograms in my recipe. In finished form, about 1.5 kilograms of excellent homemade puree is obtained - thick, rich, tender and homogeneous. Such a puree can be added to cereals, homemade cakes, desserts, to prepare puree soups or desserts on its basis.

Pumpkin puree for the winter - recipe with photo

The season of the beautiful pumpkin has begun, so I hope that my today's recipe for many hostesses will come in handy.

Delicate pumpkin puree - the best preparations for the winter

Making pumpkin puree is almost effortless and will seem simple even to the most inexperienced housewife. After all, what could be easier than baking a pumpkin and smashing it well with a blender? However, there are so many variations of this puree that you can get confused - especially if you encounter them for the first time. The article will talk about popular recipes for pumpkin blanks for children and adults and reveal a couple of secrets that will help you process the fruits correctly.

Did you know…

Why is pumpkin so good as a blank? It's simple: it's chock-full of nutrients. The pulp of the fruit has a high content of beta-carotene and vitamin A, as well as potassium and iron, is very low in calories, but contains a lot of healthy fiber. By the way, pumpkin seeds are also very useful and have a vitamin value, so when cooking they can not be thrown away, but dried and also processed. But if you are preparing pumpkin puree for the winter for children, then you should refrain from such an idea - the baby's body may react badly to the seeds.

In addition to ordinary pumpkins, there are also “sugar” or “baby pumpkins”. These small fruits have firmer, sweeter flesh, are considered less fibrous, and have a brighter flavor. Puree is perfect.

Pumpkin for puree can be boiled, stewed and baked - it depends on personal preferences. But still, baking is considered the best heat treatment. The fact is that with prolonged exposure to heat, pumpkin (like any other vegetable or fruit) loses a significant part of its nutrients. And the oven, in comparison with a frying pan and a saucepan, is the lesser of two evils: pumpkin puree for the winter will become much healthier, and if you sprinkle a little olive oil on the slices before baking, it will taste better.

If the pumpkin is caught with large and hard veins, then do not try to peel it immediately - it is better to send it to the oven along with the peel. After baking, the pulp will easily separate, the main thing is not to get too close to the “body”.

The best for children

If you want to make pumpkin puree that kids will enjoy, then there are a number of rules:

1. Before harvesting large portions, be sure to do an allergy test. It is enough to break a small piece of pumpkin and let the child try it along with the mixture.
2. Pumpkin is categorically contraindicated for those babies who suffer from diseases of the stomach and intestines.
3. Earlier is not better: the acceptable age for pumpkin introduction is 6-8 months.
4. Jars must be sterilized as carefully as possible.

The recipe for pumpkin puree for babies is quite simple: all you need is sugar pumpkin and water.

The pumpkin is completely cleaned of seeds and cut into small slices, and then sent to the oven for 40-50 minutes at a temperature of 180-200 degrees.

To prevent the slices from “shrinking” and drying out, pour some water into a saucepan or pie dish. Then the fruit will remain soft, although the surface will be a little astringent, and the puree with such a pumpkin will be tender.

It is recommended to wipe the baby puree, not beat it - so you will be sure that all the streaks and lumps are removed.

Variations are possible

Everyone prepares pumpkin puree in their own way: a recipe with condensed milk is sweet, or with the addition of tender zucchini - almost caviar. Whether it eventually becomes a preservative is a matter of taste. In some cases, puree can even be deep-frozen. You should not be afraid: most experienced housewives agree that “wateriness” after defrosting can be avoided.

If we talk about those versions of puree that are classified as desserts, then pumpkin and apple puree is in the greatest demand. For the winter, such a recipe is suitable for those who adhere to proper nutrition - this is, without exaggeration, the best low-calorie sweetness, and the combination of flavors is almost perfect.

In some cases, they act as usual, the process is similar to making jam: apples with pumpkin are broken, and then simmered over low heat with the addition of a small amount of sugar (3-5 spoons are required for 2 kg of fresh fruits). This puree cannot be called a pantry of vitamins and, moreover, dietary, but if you take a chance, you will get a culinary hit.

There is a healthier way - pumpkin puree without sugar, but with the addition of cinnamon. Fruits are baked (note that the apple takes much less time to cook!), And then whipped with a blender with the addition of cinnamon to taste. By the way, this puree is also suitable for babies, but you need to be extremely careful with cinnamon.

If it seems to you that the puree is too thick, feel free to dilute it with water, but do not forget to beat it well again.

And now we make a 180-degree turn and look at pumpkin puree for the winter, the recipe for which is simple, but you can use the blank as a side dish for almost any second course.

It requires only three ingredients - water, some salt and a pumpkin torpedo. The pumpkin is divided in half and, as usual, baked, but with a little oil. Then it is separated from the peel, beaten with salt and, if necessary, water is added - always warm!

And if you want to taste pumpkin soup in a cold winter, you won't have to run to the market: you will open a jar (or take a container out of the freezer) and taste the flavors of summer.

Pumpkin puree for the winter - recipes for baby puree, with condensed milk, video

How to leave the maximum benefit in the vitamin product itself, why baking always gives odds to cooking, and cinnamon to sugar, and how harmless pumpkin puree can harm babies.

Pumpkin puree for the winter

Cooking time: Not indicated

- 250 grams of granulated sugar,

- 1 pinch of citric acid.

My pumpkin, cut off the entire peel, remove the inner seeds and all soft fibers. Then I cut the peeled pumpkin into medium pieces.

I bake in the oven until soft. It takes about 40-50 minutes. Thus, the pumpkin will have the least amount of moisture, so the puree will be as dry and without excess moisture as possible. When the pumpkin is boiled, a lot of water is absorbed into it, which means that the puree will consist of water, and this is not so tasty, or rather it has a diluted taste.

I shift the baked, cooled pumpkin into the blender bowl.

Blend with an immersion blender until pureed.

I pour sugar, citric acid. Now I put the puree on medium heat for 15 minutes. Thanks to sugar, puree is ideal in the pantry, sugar is the best preservative for fruits. And citric acid will give the workpiece a pleasant sourness, which is so necessary for the pumpkin.

Then I transfer the hot pumpkin puree into prepared sterile and clean jars, fill to the top. Rolled jars of pumpkin puree are perfectly preserved throughout the winter and spring, and on occasion you can enjoy a wonderful natural product. It is also easy to prepare pumpkin-plum puree for the winter, a healthy and tasty product for baby food. Bon Appetite!

Pumpkin puree for the winter at home

If you prepare pumpkin puree for the winter at home, then all the long winter you will have the opportunity to enjoy the aroma of this tasty and healthy berry, and the proposed recipe will help you with this.

Secret secrets of harvesting pumpkins for the winter

What pumpkins can be canned?

Dried or dried pumpkin

dried pumpkin recipe

1. Well-ripened table squash clear from skins and seeds.
2. Slice small slices (about half a centimeter thick).
3. To improve the color, blanch 1-2 minutes in boiling, lightly salted water, then quickly cool in cold water and dry in a sieve.
4. Then place on a baking sheet and send to the oven where the pumpkin will be dried at a temperature of +55. +60°C for 5-7 hours!
5. And then another 2 hours dry at a temperature of +70. +80 °С.

finished product keep in closed boxes or other containers.

dried pumpkin

1. Pumpkin of any dessert variety we cut cubes 3 by 3 cm.
2. A little keep it in the air, then in the sun - the pieces will become sluggish.
3. Warming up oven up to +60 degrees.
4. Arrange the pieces on a pallet and dry(with the door open!).
5. We try.
6. When it's ready sprinkle with powdered sugar.
7. We store in paper bags.

Food supplement - pumpkin powder!

Recipe for pumpkin powder:

1. wash pumpkin, clear from the skin.
2. cut into pieces and remove the seeds.
3. cook 10-20 min.
4. grind through a fine sieve.
5. Dry at a temperature of +135 °C for only a few minutes.

In general, this product is manufactured industrially, and you can buy it. After drying, a yellowish powder with a pleasant sweetish taste is obtained. If you dilute it in water, it will be the usual pumpkin puree.

candied pumpkin

1. My pumpkin clean up from the skin and remove the seeds.
2. We cut pulp cubes.
3. Cooking sugar syrup: 1200 g sugar, vanillin and 1 lemon (3 g citric acid) per 200 g water.
4. Pour pumpkin with syrup cook 5 minutes.
5. Then keep pumpkin in syrup another 6-8 hours.
6. Bring it to a boil again cook 3-5 minutes.
7. Again insist, this time until 12 noon.
8. Throw it on a sieve dry and sprinkle with sugar, or better - with powder.

You need to store this yummy in closed glass jars.

Pumpkin puree

1. Pumpkin and apples clear from the peel and seeds.
2. Skip them through a grinder.
3. Pour sugar at the rate of 4 tablespoons of sugar per 1 kg of pumpkin and 0.5 kg of apples.
4. cook on low heat for 2 hours.
5. At the very end of cooking, add to the puree 1 teaspoon citric acid(with the same proportions).
6. hot split into banks and close.

1. We take a pumpkin and a plum in equal proportions, clean and cut.
2. Boil them in a small amount of water until soft.
3. Then we grind through a sieve or grind with a blender.
4. Then the puree must be brought to a boil and poured into jars.

pickled pumpkin

• water - 1l;
• vinegar 9% - 80 ml;
• salt - 30 g;
• sugar - 20 g;
• bay leaf, black pepper, cinnamon and cloves;
• and, of course, pumpkin.

1. Peel the pumpkin and cut into cubes, then scald and cool.
2. We put pumpkin, spices in pre-prepared jars and fill with marinade.

In general, like ordinary cucumbers. Who tried? Your opinion is interesting. We have a lot of pumpkins, so I think, can I do this, for a change? And then all cucumbers, yes cucumbers ...

• water - 5 l;
• chopped horseradish (here, please, again)) - 20 g;
• celery leaves - 25 g;
• dill greens - 50 g;
• bay leaf - 2-3 pieces;
• hot pepper pod - 1 pc.;
• vinegar - 200 g;
• salt - 250 g;
• pumpkin - 3-4 large pieces.

1. Cut the peeled pumpkin into cubes and blanch for 5 minutes in boiling water, then cool and arrange in sterilized jars.
2. Pour marinade and sterilize in jars at a water temperature of +85 ºС for about half an hour (for a 3-liter jar). All.

Which recipe did you like best?

Delicious appetizer of pumpkin and asparagus beans

• pumpkin - 2 kg;
• asparagus beans - 1 kg;
• tomatoes - 1 kg;
• sweet pepper - 0.5 kg;
• vegetable oil - 300 g;
• garlic - 150 g;
• sugar - 200 g;
• salt - 50 g;
• dill greens;
• vinegar - 100 g.

1. We cut the beans into sticks, pepper into half rings, and pumpkin into cubes.
2. Tomatoes and garlic must be passed through a meat grinder or, easier, chopped with a blender.
3. Add sugar, salt, oil and vinegar to the mixture.
4. Dip in it all the chopped vegetables, as well as dill and put on fire. Cook, stirring, 40-50 minutes.
5. Pour into sterilized jars.

Caviar from vegetables and pumpkin

• pumpkin, asparagus beans, tomatoes, apples and sweet peppers - all 1 kg each;
• onion - 0.5 kg;
• sugar - 0.3 kg;
• salt - 50 g;
• vinegar - 50 g.

1. Peel all the vegetables and separately pass through a meat grinder, chop the onion.
2. Then we take a basin, pour oil into it and sauté the onion for 10 minutes.
3. Add pumpkin and tomatoes, salt and sugar and bring to a boil.
4. Then we put all the other vegetables there. Everything is cooked together for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes.
5. We lay out the banks and roll up.

pumpkin salad

• pumpkin - 1 piece, medium size;
• onions - 2 pcs;
• vinegar - 600 g;
• water - 300 g;
• sugar - 100 g;
• salt - 30 g;
• peas of black and allspice - 5 and 3 pcs;
• mustard seeds - 1 tsp;
• bay leaf - 2 pcs;
• cloves - 2 pcs.

1. We clean and cut the pumpkin, sprinkle with salt and leave for a day.
2. Prepare the marinade: mix all other ingredients and heat until sugar and salt dissolve, cool.
3. The next day, we put the pumpkin in jars and fill it with marinade. Cold!
4. Sterilize jars for 1 hour in boiling water. And we roll.

Pumpkin in apple juice

1. We clean the pumpkin and cut it into cubes, pour boiling juice with sugar. You can add some ginger or cardamom if you like. Keep the pumpkin in the juice until completely cooled.
2. Then put on fire and cook for 20 minutes, after which we lay it out in sterilized jars and roll it up.

For this recipe, you can use some other juice, the main thing is not too sour.

Pumpkin jam

• pumpkin - 1 kg;
• sugar - 1 kg;
• water - 400 ml;
• vanillin - to taste, you can do without it.

1. Cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes is up to 3 cm.
2. Pour boiling syrup over and leave overnight.
3. In the morning, boil for 20-30 minutes and again remove from heat for 2 hours.
4. And finally - cook until tender. How to determine readiness? The pumpkin pieces become translucent.
5. At the very end, add vanilla (optional). And that's it, it remains to decompose into banks.

Must be delicious. I ate zucchini jam, but something didn’t happen from pumpkin. By the way, you can add pears or apples to this jam. The cooking process is similar.

Pumpkin and orange jam

1. Squeeze the juice from the oranges and grate the zest.
2. Boil the sugar syrup, dip the pieces of pumpkin into it and cook until half cooked.
3. Add orange juice, zest, nuts and cook until the jam thickens.
4. Arrange hot in prepared jars and close.

I think delicious. I will try to cook in a small amount, then I will share my impressions. And it's easy, which is a plus.

Pumpkin and rowan jam

• pumpkin - 1 kg;
• ripe mountain ash - 100-200 g;
• sugar - 0.5-1 kg;
• water - half a glass;
• citric acid - 1 tsp;
• ginger or cinnamon, which you like more - 0.5 tsp

1. Dip the peeled and diced pumpkin into the sugar syrup and bring to a boil.
2. Boil for half an hour, then add the rowan and cook for another 15 minutes.
3. Pour into jars, close and wrap =)

Pumpkin marmalade it is cooked in the same way as jams, with the only difference that all the ingredients are ground to a puree.

Harvesting pumpkins for the winter at home: tips and recipes

Well, it's not such a secret! However, many people have no idea that you can not store a pumpkin.

It will not be difficult to feed a child with homemade vegetable purees in the summer. But what to do if it's winter outside? Of course, you can stock up on vegetables for the winter using a freezer, or you can do it a little differently - cook pumpkin puree for the winter.

Pumpkin puree at home for the winter

Ingredients:

• pumpkin - 1 pc.

Cooking

Cut pumpkin in half, remove seeds. Place the pumpkin halves cut side down on a baking sheet and prick with a fork. Preheat the oven to 180 degrees and bake the pumpkin for about 1 hour. After that, carefully remove it, cool it, remove all the pulp with a spoon and beat it in a blender until puree. Next, we lay it out in plastic containers, close it tightly with lids and put it away for storage in the freezer. We use this puree for making soups or cereals.

Winter pumpkin puree recipe for kids

Ingredients:

• pumpkin - 1 pc.;
• sugar - 1 tbsp.;
• filtered water - 1 l;
• cranberries 200 g;
• cloves - a pinch.

Cooking

We clean the pumpkin from seeds and cut into small slices. In an enameled bowl, mix water with granulated sugar and spread the pumpkin pieces. Put on the stove and bring to a boil. Squeeze the juice from the cranberries and pour it over the pumpkin. Cook for another 20 minutes, and 5 minutes before the readiness we throw in a few cloves. Next, carefully drain the water, and grind the contents in a blender. While the vegetable puree is cooling, prepare jars, lids and dry them in a hot oven. After that, we lay out the mashed potatoes in jars and cork.

Apple and pumpkin puree for the winter

Ingredients:

• apples - 1 kg;
• peeled pumpkin - 1 kg;
• sugar - 300 g.

Cooking

So, we process the pumpkin and carefully cut off the fibrous part. Cut into slices, cut off the skin and chop the flesh into small pieces. Peel the apples, remove the core and cut into cubes. We shift everything into a saucepan and, falling asleep with sugar, leave for a while, stirring occasionally. When a lot of juice stands out from the products, boil the apple-pumpkin mixture over low heat until soft, and then beat with a hand blender until smooth. Bring the mass to a boil again and pour the pumpkin puree into sterilized small jars. We cover them with lids, rearrange them in a large pot of hot water, at the bottom of which a towel is laid out, and sterilize for 10-15 minutes. Then tightly twist the lids and put them in the cellar.

How to cook pumpkin puree for the winter with cranberries?

Ingredients:

• pumpkin - 1 pc.;
• brown sugar - 300 g;
• filtered water - 1 l;
• cranberries - 300 g.

Cooking

We take a small pumpkin, cut it in half and carefully take out all the seeds. Then we cut it into pieces, put it in a saucepan with water, add sugar and cook over low heat until it softens. Squeeze out all the juice from the cranberries and pour it into the pan with the pumpkin. Then remove the dishes from the stove and beat the contents with a blender until puree. We lay it out in a clean one and roll it up with lids.

Pumpkin puree with condensed milk for the winter

Ingredients:

Cooking

So, we process the pumpkin, cut it into cubes, put it in a saucepan, pour a little water and simmer over low heat. Then add sugar, mix and bring to a boil. Add condensed milk, taste and boil the mass for another 5 minutes, and then beat the contents with a blender until smooth. After we lay out the puree in jars and close the lids.