Winter pumpkin juice at home. How to make delicious pumpkin juice with pulp for the winter

Preparing pumpkin juice with dried apricots for the winter is one sheer joy: not only does the drink turn out to be very tasty and pleasant, but the harvesting period also falls on a cool autumn.

This means that for the sake of this preservation, you will not need to “sweep” in the kitchen, as in the summer heat when processing other vegetables and fruits! In addition, by adding a couple of "secret" ingredients, you can get an exquisite drink that will not be ashamed to be served on the festive table. We advise you to prepare pumpkin juice for the winter with the addition of dried apricots and carrots, this recipe is just lick your fingers.

Ingredients:

• Muscat pumpkin (with bright orange sweet pulp) - 1 kg
• dried apricots - 100 g
• carrots - 1 pc. large size
• sugar - 100 g
• fresh lemon juice - 1 tsp
• water - 2-3 tbsp.

How to make pumpkin juice with dried apricots and carrots

You don't need a juicer to make this juice. You will only need to stock up on a large saucepan, a food processor, and jars with screw-top lids that you would like to keep your juice in until colder days. Rinse the pumpkin well under running water, cut in half and remove the seeds with a spoon. Then cut off the thick skin with a knife, and cut the remaining flesh into cubes. Place the pumpkin pieces in a large bowl.

Rinse dried apricots in a bowl of water, check dried fruit for extra ponytails or small pebbles (and this happens!). Transfer the clean dried apricots to the pot with the pumpkin.

Rinse the carrots, remove the skin with a knife or vegetable peeler, then cut the vegetable into small pieces and transfer to other components of the juice. Carrots are added to pumpkin juice for taste balance: without it, the drink will turn out to be too cloying and specific. Although if you didn’t have carrots at all at hand, replace it with the same dried apricots: add another 100 g of dried apricots.

Pour the ingredients in a saucepan with half the prepared water, cover the pot with a lid and place over medium heat. Bring to a boil and cook pumpkin, carrots and dried apricots for 30 minutes.

Then, in portions, transfer the cooked ingredients to a food processor fitted with a blade attachment and process until smooth. Transfer the porridge back to the saucepan.

Add sugar to make the drink more palatable.

Then sprinkle lemon juice, add water (second half) and mix well. Put the pumpkin juice on the fire, bring to a boil and boil for 5 minutes.

Put the jars upside down in a saucepan filled with water, lay the lids side by side. Boil the container for 10 minutes: after that it can be considered ready for capping the juice.

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Juice Recipes

pumpkin juice

3 l

35 minutes

38 kcal

5 /5 (1 )

Wonderful, healing pumpkin juice without any harmful additives and flavorings can be prepared ahead of time for the winter, and then have fun, remembering the orange summer. Next, I will tell you how to cook pumpkin juice, I will reveal the secrets of simple recipes for delicious juice.

Pumpkin juice: useful properties and contraindications

Pumpkin juice contains a huge amount of minerals, trace elements and rare vitamins, including T, D and K. This juice contains potassium, magnesium, calcium and iron. Pectin, which is contained in excess in it, normalizes metabolism and works as an antioxidant. Polysaccharide helps cleanse the body of toxins and harmful substances, improves blood circulation. This orange miracle contains a record amount of carotene - 5 times more than a carrot.

We can confidently say that pumpkin juice has a beneficial effect on the work of all our organs and systems. It has a calming effect and promotes wound healing. In addition, this low-calorie product is a good helper for those who want to get rid of extra pounds.

How to drink pumpkin juice? Fresh pumpkin juice is made using a juicer or grated and squeezed through cheesecloth. Drink freshly squeezed pumpkin juice preferably on an empty stomach, half an hour before breakfast, 100-150 ml at a time. Thus, you get a powerful vitamin charge of vivacity and good health. For a full health effect, as well as weight loss, you need to take the juice three times a day before meals for 20-30 minutes. If you have insomnia, take a glass of juice with a teaspoon of honey. It acts like a pleasant and mild sleeping pill.

• with ulcers and gastritis;
• with diabetes in severe forms;
• with low acidity and disorders of the duodenum.

How to make pumpkin juice at home - recipe

Kitchen appliances and utensils:

• 3-liter saucepan;
• submersible blender (juicer or sieve);
• ladle;

• cans for finished juice;
• iron covers;
• jar wrench.

Main products:

Choice of Ingredients

The best varieties of pumpkin for juice - "Butternut" or "Muscat". This pumpkin is very fragrant, juicy, the flesh is bright orange, due to the high content of beta-carotene. It looks like a large yellow-orange pear and is often found in the market. Also juicy and sweet pulp of pumpkin variety "Kherson". These are flat fruits with a gray skin with light gray stripes and spots. Good for juice will be the pumpkin variety "Altair". It is also juicy and sweet, with yellow flesh. The fruit of such a pumpkin is flat, the peel is gray.

The brighter the flesh, the better - such a pumpkin has more vitamin A. Choose a pumpkin that is not too large (up to 3 kg). A mature pumpkin weighs more than it seems at first glance. Her tail should fall off by itself when the fruit ripens completely. If it is cut, it means that the vegetable was picked while still unripe. There should be no damage to the skin of the pumpkin. It is better to buy a whole pumpkin, because the cut one can be rotten, and the rotten part was simply cut out.

Step by step recipe for pumpkin juice without additives

1. Peel the pumpkin from the peel and seeds and cut into large cubes.
   
   
2. Pour 2 liters of cold water into the pan and send the prepared pumpkin there. Put the pot on the fire and cook for 15 minutes after boiling. Pierce the pumpkin with a knife. If it gently enters the pulp, then the pumpkin is ready.
   
   
3. Pass the finished pumpkin through a juicer or turn it into a puree with a blender or grind through a sieve.
   
   
4. Pour the resulting mass back into the pan, add sugar and citric acid. Stir. If you find the juice too thick, add a little more water.
   
   
5. Put the pot back on the heat and bring to a boil. Remove foam. As soon as the foam stops appearing, then the juice is ready.
   
   
6. Pour hot juice into sterilized jars and roll up with a metal lid. Turn the jar over and place on the lid. Wrap with a kitchen towel overnight. The cooled juice is ready to drink. Store juice jars in a cool place. Drink to your health.
   
   

Pumpkin juice video recipe without additives

This video is a good and simple pumpkin juice recipe.

Pumpkin juice without additives. The best recipe.

This is just an awesome recipe, the juice is very, very tasty.
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Bon appetit!
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Recipe:
Pumpkin - 3 kg (weight of peeled pumpkin)
Sugar - 0.5 kg
Water - 2 liters
Citric acid - 10 gr (2 teaspoons)

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2016-11-18T14:30:39.000Z

Recipe for pumpkin juice with orange for the winter

This juice is prepared very quickly and simply. Lemon and oranges will give it a piquant sourness and a pleasant citrus flavor.

• Cooking time: 50 minutes.
• Servings: 6 liters of juice.

Main products:

• 3 kg of pumpkin;
• 3 oranges;

• 450 grams of sugar;
• 3/4 lemon.

Step by step recipe

1. Just like in the first recipe, the pumpkin must be cut into pieces, poured with water and put on fire. The water should completely cover the pumpkin. Bring to a boil and cook until pumpkin is soft.
   
   
2. Squeeze out the juice of lemon and oranges. Make sure there are no seeds in the juice.
   
   
3. Grind the boiled pumpkin directly in the pan with an immersion blender. You should get smooth juice.
   
   
4. Add orange and lemon juice and sugar to the pan. Stir to dissolve the sugar and taste the juice. If it's not sweet enough, adjust the taste.
   
   
5. Put on fire, bring to a boil and cook after boiling for another 10 minutes, stirring the juice occasionally.
   
   
6. While the juice is boiling, sterilize the jars. This can also be done with a microwave. Pour some water into the bottom of the jar and turn it on at full power for a couple of minutes. Boil the lids in boiling water.
   
   
7. When the juice boils for 10 minutes, remove the foam, if any. Now the juice can be poured into jars. Pour hot juice into a jar, close the lid and roll up with a special key. From this amount of products, you should get 6 liter jars of juice. Turn jars upside down and wrap well.
   
   
8. Leave them to cool completely. When the jars are completely cool, transfer them to the place where you usually store the preservation. And in winter you will have tasty and healthy juice for your family.
   
   

Orange Pumpkin Juice Video Recipe

Here you can watch an interesting video recipe of our juice.

Pumpkin juice with oranges for the winter (no juicer) | Pumpkin Recipes

Canning pumpkin juice for the winter with an orange at home. No juicer!!! Pumpkin preparation.
Pumpkin juice is very tasty and healthy. By canning homemade juice, you provide your family with additional vitamins in winter.
Especially if you have a lot of pumpkins and you do not know what to cook from pumpkin? Be sure to watch my video recipe and you will learn how to make pumpkin juice!
The recipe is very simple, especially since everything is step by step in my recipe. So even a beginner can handle it 🙂 Any questions? Ask in the comments!
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We will need:
Based on 1 kg of pumpkin:
Pumpkin - 1kg
Orange - 1pc
Sugar - 150g
Lemon - 1/4pc
Weigh your pumpkin (already peeled) and increase the amount of food as many times as you have a kilogram of pumpkin.
We clean the pumpkin, cut it into pieces and fill it with water to completely cover it. When our pumpkin is cooked and soft, we grind it with an immersion blender. Next, add orange juice, lemon juice and sugar. Cook for 10 minutes and roll up.
Cook with pleasure!!!
Bon appetit!!!

#pumpkin #juice #blanksfor winter #preservation
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2016-09-20T08:20:34.000Z

Pumpkin juice recipe with dried apricots

Juice is taken before meals as a tasty and curative remedy for the prevention of various diseases. Those who want to lose weight can drink orange juice on fasting days 1-2 times a week. But if you are absolutely healthy and just love pumpkin juice, then you can drink it as a snack, for example, with pastries.

cooking options

Pumpkin juice in the season is very useful to drink fresh, and in the winter to open jars with canned elixir. Of course, the longer you boil the juice, the less useful nutrients will remain in it. You can make the juice thicker or, by diluting it with water, bring it to the consistency that you like. It's a matter of taste.

There are also good juice recipes for the winter, for example, with apples and lemon zest.. For 1 kg of pumpkin, 1 kg of apples is taken. Juices need to be squeezed out with a juicer, mix them, add lemon zest and sugar to taste, bring to a temperature of 90 ° C. Keep on the stove for 5 minutes. Pour hot into sterilized jars and roll up. Pumpkin juice with carrots is prepared in the same way.. The amount of pumpkin and carrots is 1:1. Lemon juice or citric acid will be appropriate here. They also make juice for the winter from pumpkin, gooseberry (1:1) and honey. For 1 kg of pumpkin and 1 kg of gooseberries, you need 400 grams of honey. The principle of preparation is similar: squeeze the juices, mix them, add honey and sterilize in jars for 20 minutes.

Write if you liked the juices according to our recipes. Perhaps you have your own homemade pumpkin juice recipe for the winter. We are waiting for your letters with remarks, comments and new recipes.

Calories: Not specified
Cooking time: Not indicated

The best time for harvesting is autumn, when the pumpkin is fully ripe, gaining taste, sweetness and vitamins. The preparation is very simple: cook the diced pulp until cooked, grind, dilute the puree with water to the desired consistency and roll it up after boiling. Adding dried apricots not only makes the juice even healthier, but also improves the taste, gives a pleasant aroma to the finished juice. Yet, despite the usefulness, not everyone loves pumpkin precisely for its specific taste and smell, so take note of this recipe and prepare delicious and healthy pumpkin juice with dried apricots at home for the winter.

Ingredients:

- peeled pumpkin - 700 gr;
- dried apricots - a handful;
- sugar - 200-250 g;
- water - 2 glasses;
- citric acid - at the tip of a teaspoon.

Recipe with photo step by step:

We cut the pumpkin into medium-sized pieces, clean it from the fibrous pulp with seeds, cut off the crust. Rinse under cold water.

Cut into small pieces, put in a saucepan with a thick bottom or cauldron. It is better to take wide and deep dishes for cooking, in which it will be convenient to grind the pumpkin into a puree.

Pour in a glass of water. Water is needed so that the pumpkin does not burn when heated.

My dried apricots, add to the pumpkin. If it is very dry, dense, then for quick boiling, you can cut it into smaller pieces, add the whole soft one.

We put on a strong fire. After boiling, reduce the heat to low. Under the lid, cook for 30-40 minutes, until the pumpkin and dried apricots are soft. Puree the contents of the saucepan with an immersion blender until the consistency of a thick puree without pieces. The mass should be smooth, homogeneous.

We add water. If you want to make the juice not very thick, pour in another glass of water, but then you will need to increase the amount of sugar.

Add sugar. We put on a small fire, after boiling we try for sweetness - if the pumpkin is not sweet, add as much as you need (to taste).

Cook pumpkin juice for 15 minutes at a low boil. At the end of cooking, add citric acid - it will add a slight sourness and ensure better preservation of the workpiece for the winter.

Banks are steamed, heated in the oven or microwave. Boil the lids in a pot. Pour boiling pumpkin juice into hot jars, screw on the lids. Turn over, cover with a blanket and leave for a day.

After cooling, we transfer the jars of juice to a cool room or put them in the pantry. Good luck with your preparations!
Delicious also turns out

Pumpkin juice occupies a leading position among vegetable drinks. The reason for its popularity lies in the huge supply of useful substances, which are not enough to count with fingers, and the original taste. In addition, excellent compatibility with honey, fruits and citrus fruits allows you to prepare both traditional and multi-vitamin cocktails.

Pumpkin juice benefits and harms, how to drink?

It is good that pumpkin juice, the benefits and harms of which have long been reliably studied, is available to everyone. This drink is a source of a whole group of vitamins, including K, E, C and pectins, which are good for the intestines. Juice is a powerful cleanser, so people with high acidity and stomach diseases should not drink it.

1. Pumpkin juice is an excellent prophylactic for cardiovascular diseases. It perfectly cleanses the liver, strengthens nails and hair, and helps to cope with insomnia.
2. For health and strengthening purposes, it is recommended to drink no more than 125 ml of juice once a day, 30 minutes before meals. In medical - the portion increases up to three times a day and is taken within 10 days.
3. Pumpkin juice is an excellent cosmetic product, it helps with acne and rejuvenates the skin of the face.

How to make pumpkin juice?

Many housewives prepare pumpkin juice at home using a juicer. Juice squeezed through gauze will turn out no worse. The whole essence of the preparation is that the pulp of the pumpkin is crushed, squeezed, seasoned with honey or sugar and served at the table. For winter storage, the juice is boiled for 5 minutes and rolled into jars.

1. Pumpkin juice at home will turn out bright, tasty and fragrant only when using juicy young fruits weighing no more than 7 kg. This pumpkin contains a lot of carotene and natural fructose.
2. Pumpkin juice does not have a pronounced taste, so honey, orange and lemon juices, nutmeg, and even brine are often added to it.
3. Fresh juice quickly loses its beneficial properties, so you need to drink it right away or preserve it.

Pumpkin juice for the winter through a juicer is easy to prepare. Possessing high power, a modern unit will separate the juice from the pulp in a matter of minutes, increase its amount and preserve the maximum of vitamins. Housewives will need to place the peeled pumpkin in a juicer, and boil the squeezed juice a little and roll it up in a jar.

Ingredients:

• pumpkin pulp - 4 kg;
• sugar - 100 g;
• lemon juice - 60 ml.

Cooking

1. Pass pumpkin pulp through a juicer.
2. Add sugar and put on fire.
3. Boil pumpkin juice at a temperature of 90 degrees for 5 minutes, add lemon juice, pour into jars and roll up.

Pumpkin juice in a juicer for the winter

Fans of comfortable technologies can cook pumpkin juice in a juice cooker. Such a process does not require the presence: you need to put the pumpkin pieces in the upper compartment, fill the lower one with water, put the structure on the stove and go about your business. The juicer cooks and sterilizes at the same time, which helps to roll up the drink instantly.

Ingredients:

• pumpkin pulp - 2 kg;
• water - 1.5 l;
• sugar - 150 g;
• citric acid - 10 g.

Cooking

1. Place the pumpkin pieces in the top compartment with a sieve and cover with a lid.
2. Pour water into the lower bowl and put the appliance on fire.
3. Set up a clean saucepan and lower the hose of the juicer into it.
4. In the collected juice, add sugar, citric acid and pour into jars.

For the winter - the perfect solution for those who do not accept the drink in its pure form. With the addition of orange, the juice acquires freshness, a delicate tropical aroma, a pleasant sweet and sour taste and a variety of vitamins, the tonic properties of which make it possible to use it as an effective cure for colds.

Ingredients:

• pumpkin pulp - 4 kg;
• oranges - 500 g;
• sugar - 800 g;
• citric acid - 10 g;
• water - 2.5 l.

Cooking

1. Squeeze out orange juice.
2. Boil pumpkin pulp in 1 liter of water for 20 minutes.
3. Grind in a blender.
4. Transfer to a saucepan, add water, sugar, orange juice, citric acid and cook for 10 minutes.
5. Roll pumpkin juice with pulp into jars. Shake jars before use.

Practical and economical housewives prefer all other useful blanks. This is a great opportunity to simply, financially affordable and without much hassle to get a whole set of trace elements and vitamins, the balanced composition of which is relevant both in dietary nutrition and in the diet of infants.

Ingredients:

• pumpkin pulp - 500 g;
• apples - 400 g;
• water - 1.5 l;
• sugar - 250 g;
• citric acid - 10 g.

Cooking

1. Grate pumpkin pulp and boil in 250 ml of water for 25 minutes.
2. Wipe through a sieve.
3. Grate apples and squeeze through cheesecloth.
4. Mix apple juice with pumpkin, add water, sugar, citric acid and boil for 5 minutes.
5. Pour into sterile jars and roll up.

For the winter - the leader among drinks from vegetables. It is tasty, healthy, and its absence in stores is a reason for experimenting with self-cooking. During cooking, vegetables are squeezed through a juicer, the squeezes are boiled, the broth is mixed with two types of juice, heated and rolled up.

Ingredients:

• peeled pumpkin - 1.5 kg;
• carrots - 900 g;
• sugar - 100 g;
• lemon juice - 60 ml;
• water - 900 ml.

Cooking

1. Run the carrots and pumpkins through a juicer.
2. Pour the squeezes with water and bring to a boil.
3. Strain through a sieve, mix with juices, add sugar, lemon juice and heat.
4. Roll into sterile jars.

Pumpkin juice with dried apricots for the winter

Pumpkin juice with dried apricots is a homemade classic. Dried apricots, in terms of the amount of useful substances contained in it, are twice as large as fresh apricot fruits, which helps, by adding just a handful of dried fruits, to get a tasty and vitamin drink that will restore the intestinal microflora, normalize vision, increase immunity and deal with viruses.

Ingredients:

• peeled pumpkin - 2.5 kg;
• dried apricots - 300 g;
• carrots - 2 pcs.;
• sugar - 1.5 kg;
• water - 7.5 l;
• citric acid - 10 g.

Cooking

1. Cut the pumpkin, dried apricots and carrots into cubes, pour 2.5 liters of water and cook for 3 hours.
2. Grind in a blender, fill with the remaining water, put sugar and citric acid.
3. Boil for an hour, pour into jars and roll up.

Pumpkin juice is also a help to caring parents. Its delicate taste and cheerful orange color will attract the attention of kids, and the whole range of vitamins will delight caring parents. In addition, the drink is very easy to prepare: freshly squeezed pumpkin juice is mixed with apricots, heated, the mass is rubbed and heated.

Ingredients:

• peeled pumpkin - 2.5 kg;
• apricots - 1.5 kg;
• sugar - 100 g.

Cooking

1. Squeeze the pumpkin pulp through a juicer.
2. Pour juice over peeled apricots and heat.
3. Rub the mass through a sieve, add sugar, bring to a boil and pour into jars.

There is time to cook for the winter: the berries have not yet reached their 100% ripeness, and the recently harvested pumpkin should lie flat. The recipe for sour-sweet, fragrant juice will come in handy by mid-autumn, because just then the sea buckthorn will be filled with folic, oxalic, malic acids and many other useful substances.

Ingredients:

• pumpkin pulp - 3.5 kg;
• sea ​​buckthorn berries - 900 g;
• water - 150 ml;
• sugar - 100 g;
• citric acid - 5 g.

Cooking

1. Squeeze the pumpkin through a juicer.
2. Pour sea buckthorn with water, heat until soft and rub through a sieve.
3. Mix two types of juice, add sugar, citric acid and cook for 5 minutes.
4. Pour pumpkin-sea buckthorn juice into jars and roll up.

Pumpkin juice without sugar for the winter

Pumpkin juice without sugar has a number of benefits. In addition to nutritional, dietary and vitamin properties, this drink is very convenient to prepare and varied, because its taste properties can always be changed according to personal preferences: add honey, combine with fruit juices, spices, use in preservation and in the preparation of sauces.

It was a real discovery for me how, it turns out, you can make pumpkin juice at home in different ways. The recipe that I want to offer you will be appreciated by those who do not have a juicer on the farm. A simple and ingenious technology is highly economical, because from two and a half kilograms of pulp there is only one tablespoon of cake. And not a full container, as after squeezing in an electric juicer. Intrigued? Yes, I was pleasantly surprised myself. But that is not all! The juice is concentrated. And it becomes one to one like a purchased one, if it is diluted with water twice! That is, I ended up with 4 liters of juice from one medium-sized pumpkin! My husband immediately drank some of it, joyfully saying: “Oh, just like from the store!”, I managed to roll up some for the winter.

The proportions for juice are as follows:

• Pumpkin - 3.5 kg (unpeeled weight),
• Water - 1 liter,
• Sugar - 12 tablespoons
• Lemon juice from 1/2 large lemon
• Citric acid - 5 grams (if the juice is harvested for the winter).

How to make pumpkin juice

Pumpkin I have an unknown variety. Usually it is called "garden". She has a thick skin, many large seeds and a large lump of fibers. I cut it in half first and scraped out the seeds.

Then I collected all the necessary products for clarity and convenience.

I cut the pumpkin into slices.

I cut off the skin from each slice. It didn't take as long as I thought. Minutes seven.

I cut the pumpkin into coarse pieces, put them in a pan. She poured water. She just closed the bottom.

I put the pan on the stove and boiled the pumpkin until soft, stirring occasionally. My pumpkin was cooked completely in 40 minutes. During this time, she settled by a third and managed to give a lot of juice.

Added sugar. I wrote in the composition of the ingredients how much sugar I put. But in general it would be correct to write - "to taste", because pumpkins are more or less sweet. Here you have to try. I invited my husband, who is the only one in the family who drinks this juice. And I followed his instructions: “A couple more spoons, one more, two more”, etc. And so it turned out in the end 12.

Then I added citric acid (it is necessary as a preservative and if you do not plan to close the juice for the winter, then do not add it) and poured in freshly squeezed lemon juice. It wrings out well if, after cutting it in half, you just turn a tablespoon inside the halves. Just make sure that no bones get into the juice. It is better to squeeze the juice into a separate cup, and then strain into a pan with pumpkin juice through a sieve.

All mixed up. My sugar immediately dispersed in hot juice.

And then an important and necessary point - pumpkin juice must be passed through a fine sieve to remove all solid particles from it.

This is done simply and even pleasantly. Pour the juice into a sieve.

Three tablespoons per sieve. Gradually, the juice will turn into a liquid puree, then into a thick one.

And finally, we will have only cake left - just one tablespoon from the whole non-small pumpkin.

We put a saucepan with juice on the stove. Bring to a boil, reduce heat to low, and simmer for five minutes.

By this time, we should already have sterilized jars prepared. I put them on the grate over a boiling pot with their necks down and held for 15 minutes. Boil the lids for 5 minutes.

Pour the juice into jars and roll up, or screw the lids. Turn the jars upside down, let cool and store.