Pumpkin blanks for the winter. Selected pumpkin recipes

How to extract the maximum benefit from such a healthy vegetable as pumpkin?

Useful use of seeds, pulp, and even pumpkin peels. Recipes using pumpkin. Healing properties and medicinal qualities pumpkins.

So, I cut the pumpkin in half. I separated the seeds and pulp from, in fact, the pumpkin.

Seeds we wash from the pulp, pour it into a dry frying pan, add a little salt and fry, stirring constantly. They can be clicked like ordinary seeds, they are useful, they can be cleaned and added to pumpkin soup-mashed potatoes, it gives zest to the dish, as well as pumpkin seeds in vegetable salads.

pulp you can put it on porridge, pancakes or soup, or you can do it like me =) I spread it on a pug =) A wonderful mask, dries pimples, removes blackheads, if any, nourishes. I keep it for 15 minutes, I wash it off warm water. Then cream. I also store this nutritious pulp in order to do not only nourishing masks, but also contrasting washbasins. I freeze her! I freeze in portions, laying out in a mold for ice.

Now pumpkin. Naturally, we clean it. cleaning cutting and spreading indoor plants into pots. Excellent top dressing for indoor flowers. It rots quickly, don't worry. If it seems long, dig a little and pour water and Baikal-M1 preparation. These are natural bacteria that promote recovery nutritional properties soil.

Pumpkin can be cut into cubes and frozen, and then make soups and cereals.

I did just that: I boiled a pumpkin in a slow cooker, added carrots, basil, celery, parsley. Blended with a blender. A little olive oil And soy sauce instead of salt. I made meatballs separately, especially for my men. They can't live without meat =) To taste, add sour cream or cream to the already prepared soup. And Bon Appetit!

There are many more options for what you can do with pumpkin. Read, please, I share especially for you, my dear!

Pumpkins have been cultivated as far back as three thousand years BC. Bright orange vegetable appreciated as medicine And delicious treat. Today, pumpkin is still a world favorite: in medicinal purposes And culinary experiments use the pulp, juice and seeds of the fruit. Europeans willingly prepare pumpkin soup, casseroles, sauces and even coffee; Indians - tender halva, and in China they will treat you stewed pumpkin with soybeans or pork. So that a healthy red fruit pleases all year round, housewives preserve pumpkin for future use. Great option such preparations for the winter can be candied fruit, jam, jam, caviar, jam and "honey". A perfect side dish and pickled pumpkin can be an appetizer, whose sour-sweet taste fits well into vegetarian and meat menu. Pumpkin blanks - vitamin and nutritious meals. Step by step recipes will help to prepare any option for preserving this beautiful vegetable at home.

Selected pumpkin recipes

The best recipes with photos

The last notes

Homemade pumpkin pastille is not only very tasty and healthy, but also incredibly beautiful. Pieces of bright orange color - great replacement candy. The procedure for preparing this delicacy is quite simple, and even an inexperienced housewife can handle it. We bring to your attention the best selection pumpkin marshmallow recipes. Here you will definitely find your personal version of the preparation of this dessert.

Among all the candied fruits that I prepared this year, candied pumpkin was the most successful. I share my signature recipe.

Pumpkin jam with nuts - original, unexpected, bright and tasty. The process of making such a jam takes time, but the result will surpass all expectations. Try cooking at home!

I advise you to cook pumpkin jam with apples in the fall, when both pumpkins and apples ripen in huge number. It is very quick and easy to cook. And you can eat it with spoons!

Pumpkin rich in carotene inspires us to create various delicious dishes. At my dacha, a giant pumpkin usually grows, but after cutting it, it must be used. I cook spicy pickled pumpkin!

Pumpkin juice is easy to make at home. I will share recipes pumpkin juice for the winter and "quick use" juice that you can immediately enjoy.

Sunny pumpkin jam will delight lovers of this vegetable. Cooking jam is easy, the look and aroma are wonderful, and the taste is delicious. In addition, pumpkin is a storehouse of vitamins and minerals.

Pumpkin jam with dried apricots was always cooked by my aunt. The most interesting thing is that her jam was always different, sometimes it was amber and transparent, sometimes it was some kind of red-haired mess. But it has always been delicious!

Do you want sunshine in winter? Put pumpkin jam with orange for the winter! It will not only improve the mood with its bright yellow color, palatability, but also replenish your diet with vitamins.

From pumpkin, this queen of the garden, you can cook the first, second, and dessert! I also make pumpkin jam. It turns out delicious, rich in taste and color jam. I'll tell you how to cook!

Recipe for pumpkin jam.

Melting in the mouth pieces of pumpkin with bacon - very original dish for an amateur. We look at the recipe for pumpkin in a pan and experiment in the kitchen.

Looking at this sunny jam and tasting it, you will not immediately understand what it is made of. But such a jam is so tasty that it is simply impossible not to fall in love with it from the first spoon.

It's very tasty and useful caviar from a pumpkin for the winter. Such caviar can be used not only as a snack, but also as a sauce for pasta, chicken, cutlets or meat. Universal snack!

Pumpkin is not only very tasty, but also quite healthy vegetable, and if you combine it with a bright sunny orange, then you get an excellent treat that will delight you in the cold winter.

Pickled pumpkin has a pleasant sweet and sour taste. Pairs well with roasted meats. Such a pumpkin can be consumed immediately, or you can roll it into jars and leave it for the winter. Be sure to try!

The best gratitude is to quote the entry;)

An ordinary gardener knows very little about harvesting pumpkins for the winter. Porridge, side dish - that's all the options country menu. Some gardeners grow pumpkins late varieties. Such balls are able to lie until the New Year without loss of marketability. Then seeds begin to sprout inside, and the pumpkin has to be put into compost or fed to animals.

Early varieties and hybrids are sweeter, their flesh is softer and more aromatic. But they are stored for a maximum of 2-3 months. And how do you want to pamper your family in winter vitamin dish from a pumpkin! Exists enough recipes for harvesting giant berries for the future. Among them, the most fastidious summer resident will find the one that suits his taste. The main thing: do not be lazy and spend time processing the crop.

Composition and useful properties of pumpkin

Pumpkin more than once rescued a person in times of famine. She is rich and tasty. The fruit is 2/3 pulp.

Pumpkin contains:

• acids (pantothenic, folic);
• vitamins (C, PP, K, A, T, E, group B);
• manganese, fluorine, zinc;
• sulfur, chlorine, iodine, phosphorus;
• zinc, iron, sodium, copper;
• calcium, magnesium.

Regular consumption of pumpkin normalizes digestion, regulates water-salt balance organism. Fruit juice is a mild diuretic. It works without undue stress on the kidneys. Pumpkin has a mild laxative effect. Dishes from it are useful for chronic constipation. In this case, dehydration of the body does not occur. By the amount of proteins and iron, pumpkin is in the lead. It surpasses the eggs of chickens and quails.

The berry is useful for people who monitor their weight: it has very few calories (about 22 kilocalories). Saturation occurs quickly, the body does not store excess fat.

I want to have dishes from the usual inhabitant of the garden on the menu all year round.

Choosing the best variety and preparing a pumpkin

What variety is best for pumpkin blanks? Answer: anyone! It is important to understand what type of canned food the gardener wants to cook. Suitable for marmalade, jam or puree summer varieties with gentle and juicy pulp. They contain a lot of sugars and are easy to digest. The blanks will be fragrant, with a uniform consistency.

Varieties and hybrids with dense, slightly juicy pulp are suitable for drying and drying. From such a pumpkin, wonderful candied fruits are obtained. Such fruits are suitable for compotes and jams: the contents will be whole, not boiled soft.

Fruit preparation

Fully ripened pumpkins with a whole peel are suitable for harvesting for the future. If the skin is damaged by insects or animals, the fruits are not taken for canning. It is important not to injure the fruit at the point of attachment to the vine: if the integrity of the coating is violated, pathogenic bacteria and fungal spores will penetrate into the pulp. This will affect the quality of the blanks.

Before preparing canned pumpkin, you need:

1. wash the pumpkin hot water. For heavy soiling, use a brush.
2. Dry the fruits or wipe dry with a paper towel.
3. Cut in half and scoop out the seeds with a spoon. They should be washed in cold water, dry and eat.
4. With a spoon, clean out the remnants of the seminal chambers: in canned food they are felt like woody fibers.
5. With help special knife peel off.
6. Cut out areas of pulp with an uncharacteristic color.
7. Cut the pulp into pieces according to the requirements of the recipe.

If unable to process whole fruit for one canning, it is recommended to pack a part in plastic bag and put in the refrigerator. So the pumpkin should be stored for 1 day.

Recipes for delicious preparations for the winter

Winter pumpkin preparations diversify the menu in the cold season. They come in handy in posts: dishes quickly saturate and are not modest. Golden juices and jams provide a tired body with a complex of minerals and vitamins.

In conditions home cooking pumpkin side dishes are popular. Their sweet taste Perfectly harmonizes with cereals, chicken and fish.

Gardeners are interested in: what can be cooked soon from pumpkin at home. Full lunch! And prepared semi-finished products in this case will come in handy. Best Recipes processing pumpkin crops will help fill sunlight And useful vitamins winter food.

Dried

Drying pumpkin for the winter is quite simple. For getting delicious preparations you should choose a variety or hybrid with dense, slightly juicy flesh of bright orange or yellow flowers. Most easy way- dry the fruit in the open air.

How to proceed:

• cut the prepared pumpkin into pieces 1-1.5 centimeters thick;
• put them in one layer on a flat surface (a baking sheet with low sides will do);
• cover with a layer of insect gauze on top;
• take out to a sunny, ventilated place.

After 2-3 days the product is ready. Pieces should be removed in a canvas bag and stored in a dark, dry place. Qualitatively dried pumpkin retains freshness for up to a year.

It's not hard to do dried billet in an electric dryer or oven. Sequencing:

• cut the fruit into pieces 3-4 centimeters in size;
• blanch them in salted or sweetened water for 2 minutes;
• dry on a paper towel;
• Lay in a 3cm layer on a baking sheet or wire rack.

IN gas oven drying is carried out with the door half open at minimum heat. The process lasts 4-5 hours. In the electric (new model), select the "Drying" mode and follow the instructions.

Dried

With this method of preparation, the pieces solar vegetable they look like candied fruits. The treat goes well with tea or coffee. low calorie sweet will please gardeners watching the weight. Children especially love these candies.

How to proceed:

• cut the pumpkin into slices or slices 3-4 centimeters thick;
• put in a glass container and cover with sugar (the amount of the ingredient is determined by the taste of the gardener);
• hold first 2-3 hours in warmth, then 12 hours in the refrigerator;
• pour the released syrup into a saucepan and bring to a boil;
• carefully transfer the pumpkin to a saucepan with syrup;
• warm up for 4-5 minutes (but do not boil);
• take out the pieces and dry on a sieve;
• place in an electric dryer or oven and bring drying to readiness.

Completely finished dried pumpkin has a crust on the outside, soft on the inside. It should be stored in glassware with screwed lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar - a delicacy and healthy treat. Its sweetish taste will appeal to all households. Pumpkin caviar should be used as an appetizer or side dish for meat dishes.

To prepare the dish you will need:

• prepared pumpkin - 2.5 kilograms;
• carrot - 0.8 kilograms;
• salad onion white color- 0.5 kilograms;
• little vegetable - 1/2 cup;
• tomato paste - 1 cup;
• ground pepper- 1/2 teaspoon;
• vinegar 9% - 50 milliliters;
• salt - 1.5 tablespoons.

Caviar preparation:

1. First you should boil the pumpkin in water (2 liters of liquid will be required). The vegetable pieces should be soft.
2. Rest vegetable ingredients clean, cut and fry in vegetable oil until ready. You can fry together or separately. The main condition: the components must not burn!
3. Put the pumpkin and roast in a bowl and puree with a blender (it is permissible to grind the mixture with a meat grinder).
4. Put all the spices tomato paste. Cook on low heat for 40-45 minutes. You need to stir constantly.
5. Remove from heat and pour in the vinegar. Pack immediately into prepared jars. Caviar is required to be sterilized in any way familiar to the gardener for 20-25 minutes.

Turn the finished canned food on the lids and cool. You can store the delicacy at room temperature. Shelf life is one year.

Classic marinating recipe

Pumpkin contains little acid. When harvesting, it should be borne in mind that there is practically no natural preservative in the product. For the preservation of canned food, it is recommended to add vinegar or its substitutes (red currant juice, barberry infusion).

What products are needed:

• sweet pepper - 0.5 kilograms;
• burning - 2-3 pieces;
• sugar - 1 cup;
• salt - 1/4 cup;
• vinegar - 1 cup;
• purified water - 2 liters;
• garlic - 1 head;
• cloves and peppercorns - to taste.

How to prepare a snack:

1. You should start by preparing the filling. Pour purified water into a deep saucepan, add salt, sugar, spices and cook for 5 minutes over low heat.
2. While the marinade is cooking, you should do the vegetables. Cut the pumpkin into pieces of the desired size. Peel the pepper and chop into strips. Remove the covering scales from the garlic. Gently place all the vegetables in a saucepan with boiling marinade and cook for 30 minutes with slow heating.
3. Pour vinegar in portions, stir and turn off the heat. Dispose of contents immediately clean jars.

Dishes can be closed plastic lids. But then the pumpkin will be usable for 3 months. Snacks should be stored in the refrigerator.

Pickled with spices without sterilization

The recipe without sterilization involves self-pasteurization. With such instant cooking little time is spent on direct production. But the self-pasteurization process lasts up to 2 days: it depends on the volume and number of cans. This method canning allows the gardener to use any spices growing on the beds: onion, garlic, dill, horseradish (root and leaves), blackcurrant and cherry leaves, tarragon.

Marinating occurs according to any chosen recipe. At the end, it is required to package the semi-finished product in sterile containers, cork with lids, turn upside down and carefully wrap. The self-pasteurization process begins. It lasts until the canned food is completely cooled. finished product stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This spicy-sweet appetizer will great addition To winter menu. Adults can use it as a side dish for the main course.

What you need:

• 1 kilogram of bright yellow pumpkin;
• 0.5 kilograms of carrots;
• 1 kilogram of multi-colored (for beauty) sweet pepper;
• 0.5 kilograms of onions;
• 0.5 fully ripe tomatoes;
• 100 milliliters of vinegar;
• 1/2 cup sugar;
• 1/4 cup salt;
• for frying: vegetable refined oil;
• 1/2 teaspoon ground pepper.

How to cook:

1. In a deep frying pan (or stewpan) put chopped onions, carrots and peppers. Fry until half cooked.
2. Add pumpkin and simmer covered for 10 minutes. Add chopped tomatoes and simmer until done.
3. Put salt, sugar, ground pepper and vinegar into the semi-finished product. Warm up 10 minutes. Remove heat.
4. Pack immediately in sterile jars and seal. Salad with bell pepper and pumpkin can be stored at room temperature.

It’s good to eat such yummy even in the midst of the ripening of the crop: an appetizer will replenish the vitamin and mineral balance of the gardener.

Appetizer with eggplant

Another variation of the spicy-sweet side dish for winter dishes. The blue ones add a spicy bitterness to the dominant sweet taste of pumpkin.

To prepare an eggplant snack you will need:

• little blue ones - 2 kilograms;
• pumpkin with dense pulp - 2 kilograms;
• juicy red tomatoes - 2 kilograms;
• garlic - 0.2 kilograms;
• any refined vegetable oil - 0.5 liters;
• sweet multi-colored pepper - 1 kilogram;
• salt - 3 tablespoons;
• sugar - 1/2 cup;
• vinegar 9% - 2/3 cup.

How the mixture is preserved:

1. The first step is to prepare the dressing. Puree the tomatoes with a blender and mix with chopped garlic. Pour into a bowl or cauldron and add sugar, butter and salt. Set to minimum heat.
2. While the filling is preparing to boil, you should do the base. Cut the pumpkin, remove the skin from the eggplant and cut it too. Remove seeds from peppers and chop into strips.
3. Pour the prepared vegetables into the boiled dressing. With constant stirring (so that the mixture does not burn), cook for 45 minutes. Pour vinegar in portions, stir and heat (without boiling for 5 minutes).

Pack the finished snack in sterile dishes, roll up, put on lids and wrap. After cooling, the mixture stands perfectly at room temperature.

Jam with lemon for children

Everyone knows the benefits of lemon. They strengthen the immune system and treat colds. And how many children willingly eat sour citrus? Pumpkin and lemon jam will easily solve the problem.

What should be on hand:

• red pumpkin - 1 kilogram;
• granulated sugar - 0.8 kilograms;
• lemon - 0.3 kilograms;
• cinnamon - 1 teaspoon.

How the delicacy is preserved:

The process differs little from classic way making jam. Peel the zest from the lemon, remove the white films and remove the seeds. Pumpkin and lemon should be cut into pieces of arbitrary size. Ready Ingredients it is required to pour into a basin and cover with sugar on top. After 6-7 hours, pumpkin and lemon will release juice. The basin should be put on minimum heat, bring to a boil, boil for 5 minutes and turn off the heat.

Leave the basin for 8 hours to soak the ingredients with syrup. Then put on heat and repeat the operation. Total time boiling - 20-25 minutes. This is enough to completely boil the pumpkin. The readiness of the product is determined by the degree of spreading of the drop on the plate: if there is a puddle - cook more, it is worth a slide - it's ready. Jam is stored in sterile jars at room temperature.

Canned pumpkin with orange

In this recipe, the gardener has room for creativity. Ingredients (pumpkin and orange) are taken in equal amounts, the mass of sugar varies according to taste and preference. From spices are used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients are cut - pumpkin and orange. They are stacked in clean jars in layers. The lining must be tight.

Each layer is sprinkled with spices and granulated sugar. Then the content is poured boiling water on the shoulders of the jar and sterilized for 20-25 minutes. The finished product is rolled up and (after cooling) is stored in the room.

Apple-pumpkin puree

An excellent pumpkin dessert using sour apple varieties. The ingredients are taken in equal quantities. sour juice apples act as a preservative. Pectin gives the workpiece density. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into random slices. Puree the ingredients with a blender. Then add sugar and put on minimum heat. Cook with constant stirring for 25 minutes.

The finished puree has a rich golden hue. It is perfectly stored in sterile jars until the next harvest.

Pumpkin - Estonian pineapple

A beautiful name hides a recipe for an ordinary pickled pumpkin. The pieces are transparent, similar to pieces of pineapple from a jar. Preserving is not difficult.

You will need:

• pumpkin - 2 kilograms;
• granulated sugar - 2 cups;
• purified water - 1 liter;
• vinegar 9% - 2/3 cup;
• salt - 2 tablespoons;
• cloves, cinnamon, anise, peppercorns - to taste.

How to cook:

1. First you need to prepare the filling. Pour water into a deep saucepan and bring to a boil. Then add salt and sugar and boil again.
2. Put the chopped pumpkin into the marinade and cook on low heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable with marinade.
3. Put the pan back on the fire, put the spices and cook until the pumpkin is transparent. Pour vinegar in portions and mix. Canned food is ready.

They should be laid out in clean jars, sterilized for 15 minutes and rolled up. The "tropical" product is stored until the next harvest.

in Korean

Preparing spicy canned pumpkin in Korean is not difficult at all. Marinating takes a little time. Such an appetizer will add variety to the menu of spicy lovers.

It is important to have a special grater in the kitchen to get long stripes: this way the pumpkin will marinate better.

What should be on hand:

• yellow or orange pumpkin - 0.5 kilograms;
• vinegar 9% - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• ready-made mixture for salads in Korean - 1 piece;
• ground coriander - 1 teaspoon.

To prepare the pumpkin, grate it on a special grater and put it in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

Set the bowl aside for 1-2 hours to get the juice. Then put into clean jars. It is required to monitor the amount of pumpkin and filling. Pumpkin should be completely covered with juice. Put the container with canned food for sterilization. Then seal and invert onto lids. Ready pumpkin is stored for a year in the room.

How to store blanks

The method and place of storage of pumpkin blanks are determined by the canning method. Blanks without sterilization or self-pasteurization must be kept in a cold place - a cellar or refrigerator. Those who passed the final heat treatment canned food is great in a regular cabinet in the kitchen or pantry. Dried and cured squash require a well-ventilated, dry area.

As modern practice shows, today pumpkin is very popular and in demand in modern world. And there is a simple explanation for this, which we will talk about a little later.

In the meantime, I would like to note that today, pumpkin is grown in all regions of Russia.

As you know, the popularity of pumpkin lies in the fact that it contains a large number of useful elements, That is positive quality. These include: sugar, the amount of which, as is known in percentage comes up to about 19%.

Moreover, pumpkin contains starch, potassium salts, proteins, phosphorus, etc. In a word, pumpkin has a lot of positive elements that are simply necessary for the human body. But if we talk about pectin substances, it is worth noting that there are several times more of them in a pumpkin than, for example, in beets or apples.

As for the seeds, they have various oils, their number is approximately equal to - 55%. Moreover, one cannot fail to note the factor that excellent preservation is obtained from pumpkin. Also, as modern practice shows, today, pumpkin fruits are widely used in folk medicine.

Consider the first option for pumpkin processing. For this option, all varieties of pumpkin are suitable, without exception. First you need to wash and dry the vegetable, then cut it into several slices, preferably if it is four parts.

After that, it is necessary to cut the peel of the pumpkin and cut out the core, leaving no seeds. Next, you need to start cutting the pumpkin, for this you need to cut it on a plane. Then mix the pumpkin pieces with sugar.

To prepare syrup, you must take 250 grams granulated sugar and mix with 320 grams of water, this amount of syrup is calculated per 1 kg of pumpkin. After preparing this syrup, it must be poured into the cooked pieces of pumpkin, and kept for eight minutes. After that you can merge it.

Pumpkin fruits must be placed in the oven and given time to stand, 30 minutes is enough. After that, repeat the procedure twice, for 35 minutes. In addition, nutritionists recommend a pumpkin diet, as it is easy to digest, and does not contain substances harmful to the body, and an allergic reaction to this product not noticed, so it can be safely given to children.

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