How to dry pumpkin at home. Drying pumpkin with sugar

Vegetables

Description

dried pumpkin – oriental sweetness, which eventually became quite popular all over the world. In fact, there is nothing to be surprised here, because the pumpkin delicacy is not just sweet, it tastes simply divine. The recipe for making a dried product at home is very simple, as you can see thanks to the simple one provided below. step by step instructions with photo.

In addition to the fact that pumpkin preparation for the winter is an excellent independent dessert for tea, it can be used to make many sweet dishes as additional ingredient. Taking pumpkin delicacy as a basis, it is possible to prepare an excellent filling for confectionery. Moreover, from dried pumpkin you can make a wonderful birthday cake from which you and your loved ones will be delighted.

The benefits of a dried product are manifested not only in the culinary field, but also in terms of traditional medicine there is a lot to be said about her. Pumpkin in fresh It has many useful microcomponents that are very important for maintaining good health. It has been repeatedly proven that during the drying process the product retains almost all of its original useful properties. This suggests that the pumpkin, even in this form, is considered very valuable. medicinal product, which is recommended to be included in the regular diet.

Let's start cooking pumpkin treats for the winter!

Ingredients

Steps

To make delicious and sweet at home pumpkin preparation for the winter, you need to choose the most ripe and juicy product for this. We wash the selected pumpkin well, after which we cut off the entire peel from it and remove all the insides from the fruit. We cut the cleaned product from unnecessary parts into not very large pieces, which we subsequently send to a suitable saucepan.

We fill the container filled with pumpkin slices with sugar so that the surface of the fruit is completely covered with it.

Now take a lemon and separate the juice from it. Place the squeezed lemon halves in a pot with pumpkin, then cover the pot with a lid and leave it for six hours. During this time, the pumpkin pulp will let own juice so you don't have to add water to it.

After a sufficient amount of juice has formed in the pan, move it to the stove. If you want the pumpkin delicacy to have a share of citrus flavor, then you can leave the lemon out of the pan. If not, then the citrus should be removed before the container is put on fire. Boil pumpkin sweetness over medium heat for two hours.

Half an hour before the completion of the cooking process of pumpkin sweets, you need to remove the lid from the pan and in this state cook the contents. After that, we remove the container with pieces of pumpkin from the stove and cover it with a lid so that there is a small gap, we wait for complete cooling. After the contents of the saucepan have completely cooled down, put the pumpkin slices in a suitable container, and then move it to a cold place for further storage.

Dried pumpkin at home for the winter is ready! For a beautiful and appetizing serving, the delicacy should be put on a saucer and sprinkled on it. walnuts, and add cream next to the pumpkin slice.

Bon Appetit!

Dried pumpkin - remarkably tasty and very useful product. Of all kinds winter preparations it is drying that allows you to save almost the entire vitamin and mineral composition of vegetables. You can dry an orange vegetable at home in conventional oven or a special electric dryer.

In winter, dried pumpkin slices can be eaten as a sweet treat or used for cooking. various dishes. Dried pumpkin can be used to prepare salads, soups, snacks, meat casseroles, fish and vegetables. Dried pumpkin powder is added to homemade cakes to improve its taste and appearance.

dried pumpkin - general principles cooking

All varieties of pumpkins are suitable for drying, but it is better to take autumn ones with a thick skin. They dry faster and are very tasty.

The fruit must be whole, fully ripe, without spots or signs of deterioration. Wash it well, cut it into pieces, clean out the pulp and seeds. Then cut off the peel and chop the flesh. How exactly? It all depends on the particular dish.

The options are:

Thin plates (for chips);

Narrow strips of 5 mm thick (for soups, salads, vegetables and meat dishes);

Small cubes (for sweet candied fruits).

To prepare pumpkin flour, dried plates or strips must be crushed in a mortar or scroll in a meat grinder with a fine grate.

Before drying, pumpkin slices can be treated with two different ways. The first is blanching. Prepared slices are kept in boiling water for two minutes. Blanching will keep the dried pumpkin vibrant in color.

To protect the workpiece from pests and spoilage, pieces of pumpkin can be treated with saline before drying.

For drying pumpkins at home, an electric or gas oven, special drying, convection oven. Drying time and temperature are selected depending on the type of appliance, the thickness of the pieces and even the variety of pumpkin. Average temperatures are from 50° to 85°. Ready dried pumpkin does not stick to fingers, although it retains elasticity.

Dried pumpkin in the oven

To make the dried pumpkin in the oven tasty and beautiful, before laying it in the oven, it must be wrapped in boiling water, that is, blanched. Drying lasts approximately 8 hours, which must be taken into account when planning your day.

Ingredients:

A piece of pumpkin weighing 1.5-2 kilograms;

2 liters of water;

A teaspoon of salt.

Cooking method:

Wash a piece of pumpkin thoroughly and dry it on a paper towel.

With a sharp knife cut the peel, cut out the pulp, remove the seeds.

Cut the pumpkin into equal even strips no more than a centimeter thick.

Prepare a bowl with ice water.

Boil water in a saucepan, season with salt.

Blanch pumpkin slices in boiling water for one to two minutes.

Remove with a slotted spoon and immediately dip in ice water for two minutes.

Place in a colander to drain all the water.

Preheat the oven to a temperature of 55° to 65°.

Lay the pumpkin slices on a baking sheet in a single layer so that they do not touch each other.

Send the sheet to the oven for five hours. Open the door a little so that the evaporating moisture has an outlet.

Raise the temperature in the oven to 80-85 ° and dry the pumpkin for two to three hours.

Allow the dried pumpkin to cool, arrange in linen bags or glass jars and put away for storage.

Pumpkin dried in an electric dryer

The technology for preparing pumpkin slices for drying in a special dryer is the same as for drying in an oven. Better cut pumpkin small cubes- They dry better.

Ingredients:

Pumpkin weighing 2-3 kilograms;

3 liters of water;

Tablespoon of salt.

Cooking method:

Wash the pumpkin, cut into several pieces, remove the fibers and seeds, peel.

Cut each piece first into thin slices, then into small cubes. It is important that they have the same size, but after drying they do not fall into the holes of the grate.

Blanch the pumpkin pieces in salted boiling water as described above. Cool down in cold water, dry.

Arrange the pumpkin slices on the grid so that they do not touch.

Set the average temperature (relative to the power of the device) and dry until cooked. At a temperature of 90 ° with a ventilation mode, drying will take 4-5 hours. At lower temperatures (50-60°) it will take approximately 12 hours.

The finished pumpkin pieces will decrease in size by about half.

Pumpkin dried in an electric dryer in cubes resembles candied fruits, it turns out elastic and very tasty.

Dried pumpkin: sesame chips

Slightly salty thin slices of dried pumpkin are a great substitute potato chips. For such pumpkin chips, dense varieties of pumpkins with unsweetened pulp are suitable. We will cook them in an electric dryer.

Ingredients:

A piece of pumpkin weighing two kilograms;

A tablespoon of spices to taste (paprika, black pepper, cumin, coriander, etc.);

a tablespoon of salt;

a tablespoon of sesame;

Two liters of water.

Cooking method:

Peel the pumpkin and cut into thin slices-medallions no more than three millimeters thick.

Boil water, salt it and throw pumpkin slices into boiling water for a minute.

Immediately plunge the blanched pumpkin into cold water. After a minute, remove and spread on a towel or put in a colander.

Slightly damp, fresh pieces of pumpkin spread on the grate of an electric dryer, season to taste with spices, sprinkle with sesame seeds.

Turn on the device and dry the chips for about six hours at a temperature of 60 °.

Dry for another two hours at a temperature of 80 °.

Ready-made pieces of pumpkin dried in an electric dryer will be approximately 8 hours after the start of drying.

Store pumpkin chips in a glass container with a vacuum lid.

Dried pumpkin powder

Dried pumpkin pulp can turn into a nutritious, tasty and extremely healthy product - pumpkin powder, or flour. There are two ways to get the basis for it. Firstly, pumpkin pulp may remain after harvesting the juice. Secondly, you can simply dry the pumpkin and grind it into powder. It will consist entirely of useful fiber and retain all minerals and vitamins. The number of pumpkins is arbitrary.

Ingredients:

Three kilograms of pumpkin pulp;

3-4 liters of water.

Cooking method:

Cut the pumpkin into pieces, remove the insides and skin.

Cut pumpkin pulp into small pieces, without worrying about beauty.

Throw pumpkin pieces into boiling water and boil for twenty minutes.

Cool the soft boiled pumpkin, then puree with a blender. If there is no blender, you can simply rub the pieces through a regular sieve.

Place on a piece of baking paper pumpkin puree thin layer.

Dry the puree in the oven, heating it to 130 degrees.

After 15-20 minutes, depending on the thickness of the layer, the plate will be dried.

Dried pumpkin in the oven will remain chopped, packaged in paper bags or glass containers.

Lemon-honey candied pumpkin

simple recipe candied pumpkin Definitely useful for families with small children. Instead of store-bought sweets, you can cook dried pumpkin in an electric dryer (with convection) and make it almost indistinguishable from harmful treats. It takes a lot of time to prepare, but the result will please.

Ingredients:

Two kilograms of pumpkin;

Six hundred grams of sugar;

Two medium lemons;

Half a glass of powdered sugar;

Cooking method:

Cut the pumpkin pulp into small cubes with a side of no more than 2 cm.

Cover future candied fruits with sugar and leave overnight.

The pumpkin should release juice. It must be drained into a separate container.

Peel the lemons, remove the pits and grate (can be chopped in a blender). Pour all the resulting mass into pumpkin juice, mix.

Bring lemon pumpkin syrup to a boil over medium heat, then reduce heat to low and simmer for three minutes, stirring constantly.

Strain the syrup, pour it into the pumpkin, put it on the fire.

Simmer until the syrup thickens for about an hour and a half.

Drain the remaining syrup, strain the pieces of pumpkin.

Lay them out on waxed paper.

Dry in an electric dryer, turning on the convection mode, at a temperature of 50 °.

Candied fruits will be ready in 12 hours.

The pumpkin pieces should be completely cool.

Now you can sprinkle them powdered sugar and store in a glass jar.

Snack with dried pumpkin

Dried pumpkin in the oven or electric dryer is great for making light snacks and salads.

Ingredients:

One hundred grams of dried pumpkin (it is better to take thin strips);

One hundred grams of peeled walnuts;

Two cloves of garlic;

A bunch of fresh herbs (to taste: dill, cilantro, parsley);

a tablespoon of wine vinegar;

Salt and pepper to taste;

half a pod hot pepper(optional).

Cooking method:

Pour dried pumpkin slices with a liter of water, salt with a pinch of salt and cook until the pumpkin slices soften.

While the pumpkin is cooking, peel and grate the garlic.

Crush in a mortar walnuts. If there is no mortar, they can be chopped with a knife or rolled with a rolling pin.

Cut greens.

Remove the finished pumpkin with a slotted spoon, condemn, then squeeze.

Mix all the ingredients of the snack, season wine vinegar, salt and pepper.

Dried Pumpkin - Tricks and helpful tips

Pumpkin dried in an electric dryer or oven is best stored at a temperature of 10° to 15° and low humidity (up to 60%). You can fold the slices into breathable canvas bags, but best for long-term storage hermetically sealed containers and glass jars with a vacuum lid are suitable for dried vegetables.

In order for the pumpkins to lie longer, you need to put a dry parchment sheet on the bottom of the containers, and cover the slices with the same sheet.

Very sweet varieties of pumpkin can be dried specifically to give to children instead of chips and candies. Do not add additional sugar during drying to maximize the benefits. You can take these sweet and healthy strips with you to work as a light snack.

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Dried pumpkin is very tasty and healthy. Of all various ways preparations for the winter, namely drying will allow you to save all the vitamins and trace elements of this vegetable. V winter time dried pumpkin pieces can be used as a sweet dessert, as well as for cooking different dishes. All kinds of dishes made from pumpkin will add variety to the diet in the winter.

delicious dried pumpkin in the oven like a mango:

Composition and benefits

Pumpkin is a unique storehouse of vitamins and microelements. She is the leader among other vegetables in terms of the amount of iron contained in it. In addition to iron, the composition includes:

Vitamins C, E, B1, B2, PP;
Macro- and microelements: potassium, calcium, copper, magnesium, cobalt, fluorine, silicon, zinc;
beta carotene;
Cellulose.

Beneficial features:

Improves the functioning of the cardiovascular system;
Strengthens the walls of blood vessels;
Relieves swelling;
Beneficial effect on the liver;
Reduces blood pressure;
Improves digestion;
Positive effect on vision;
Slows down premature aging.

Candied pumpkin:

Fundamental rules

You can dry any kind of pumpkin. But first you need to prepare it:

Wash the pumpkin under running water;
Cut off the skin;
Cut in half and remove seeds;
Vegetables need to be cut big chunks, since in the process of drying it will dry out greatly;
Put the chopped pumpkin in a wide saucepan, cover with sugar (based on 1 kg of pumpkin 200-250 g of granulated sugar), press down with a load and put in a dark, cool place for 15 hours;
After the specified time, drain the pumpkin juice and cover it with sugar again, removing the vegetable in a cool place for another 12 hours;
Add 100-150 grams of sugar to pumpkin juice and boil the syrup;
Bring the syrup to a boil, then put pieces of pumpkin in it, boil for 10-15 minutes at a temperature of 85-90 degrees, then put it in a colander, let the excess liquid drain.

REFERENCE: During preparation, the vegetable can be cut into strips, this is allowed to dry it by hanging it on a nylon thread.

Sun-dried pumpkin: ways

For drying pumpkins, an oven, an electric dryer, an air grill are used, and they are also dried in natural conditions.

On air

To cook air-dried pumpkin, you need:

Put the prepared pieces in a sieve with good ventilation, in a place protected from direct sunlight;
After a few days, be sure to mix the pieces and leave for another two days;
After two days, take them out into the sun, leaving them for two days;
Typically, the air drying process takes 5 to 7 days.

On air:

In the oven

Before drying the pumpkin in the oven, it is blanched to make it tasty and beautiful. The whole process will take about 8 hours.:

Wash the vegetable and dry with a paper towel;
Peel the skin, remove the pulp and seeds;
Cut into strips of the same size (no more than a centimeter);
Bring salted water in a saucepan to a boil;
Cook the strips in boiling water for one to two minutes;
Remove with a slotted spoon and immediately immerse in ice water for two minutes;
Place in a colander to drain excess water.
Preheat the oven to a temperature of 55 to 65 degrees;
Lay the pumpkin strips on a baking sheet, leaving gaps between them;
Put the baking sheet in the oven for five hours. Do not close the oven door tightly, to evaporate the condensate;
After five hours, raise the temperature in the oven to 80-85 degrees, dry the pumpkin for about two to three hours;
Cool pumpkin strips, put in glass jars or canvas bags, put away for storage.

How to dry in the oven:

In an electric dryer

The process of drying in an electric dryer is practically no different from drying in an oven.:

Put the prepared vegetable on a wire rack and set the maximum temperature on the dryer.
When the pumpkin begins to dry out a little, reduce the temperature to 65 degrees and dry until fully cooked.

Candied pumpkin in the dryer: recipe:

Sweet

To get a sweet dried pumpkin, it is blanched not in salt, but in sweet water. Needed in a small saucepan boiled water dissolve two or three tablespoons of granulated sugar and boil for no longer than two minutes. For a sweeter one, dissolve three to four tablespoons of granulated sugar per liter of water and boil pumpkin strips in syrup for about 4-5 minutes, then they can be dried.

Candied Pumpkin: Recipes

sesame chips

Slightly salty thin pumpkin plastics are a great alternative to potato chips. For pumpkin chips, you should choose dense varieties with unsweetened pulp. They are cooked in an electric dryer.

REFERENCE: drying time and temperature regime, different for each model of electric dryers. It is better to read the instructions for the electrical appliance.

Ingredients:

Two kilograms of pumpkin;
A tablespoon of any seasonings (paprika, black pepper, cumin, coriander, etc.);
Salt - a tablespoon;
Sesame - a tablespoon;
Water - two liters.

Cooking method:

Peel the pumpkin and cut into thin plastics no more than three millimeters wide;
Bring the water to a boil, salt and lower the plastics for a minute in boiling water;
After blanching, quickly plunge the pumpkin into ice water;
Then take it out and put it on a towel or in a colander.
Place slightly damp, fresh plastics on the tray of an electric dryer, add seasonings to taste, sprinkle with sesame seeds;
Turn on the dryer and dry the pumpkin for about six hours at a temperature of 60 degrees;
Dried for two hours at a temperature of 80 degrees.

Pumpkin chips are fully cooked in eight hours. Store them in a glass container with an airtight lid.

Pumpkin Chips with Spicy Salsa:

How to store

Dried pumpkin should be stored at a temperature not exceeding 23 degrees, in a room with a humidity of not more than 75%. As a container for storage, choose glass jars with vacuum lids or paper bags. Under all conditions, the pumpkin is stored for a year.

Sun-dried pumpkin can be used as an independent product, and as a filling for various pies. She will become great addition to cereals and soups. Naturally sweet, pumpkin makes a great alternative to candy for young children. The excellent taste of dried pumpkin will remind you of the summer sun even in the most severe winter.

Candied fruits without sugar:

Details

Pumpkin has many beneficial properties and should be included periodically in your diet. Any pumpkin dishes are very tasty and healthy. Today we want to tell you a few more delicious recipes from a pumpkin. Dried pumpkin in the oven will surprise you with its taste, cook it for your family and surprise delicious treat. The recipes we provide are proven, so follow our recommendations carefully and you will get a delicious treat.

Delicious dried pumpkin in the oven

Required Ingredients:

pumpkin - 1 kg;
granulated sugar - 150 g.

Required ingredients for syrup:

granulated sugar - 250 g;
purified water - 320 ml.

Cooking process:

Take a pumpkin, wash it thoroughly and dry it. Then cut and select the seeds. Cut pumpkin into thick strips.

Put the pieces in a bowl and sprinkle with sugar. Leave the vegetable at 20 degrees for 15 hours to make juice.

Then prepare the syrup. Bring the water to a boil, add sugar and bring the water back to a boil. Now transfer the pumpkin with juice to a baking dish and pour hot syrup over it.

Put in the oven, preheated to 85 degrees, and stand the pumpkin for eight minutes. Then drain the syrup and spread the pumpkin on a baking sheet. Place back in the oven at the same temperature for another thirty minutes.

Salted dried pumpkin in the oven

Required Ingredients:

pumpkin - 1 kg;
salt - to taste;
purified water.

Cooking process:

Rinse the pumpkin, peel and cut into large cubes. In a saucepan, bring the water to a boil and add salt to taste, blanch each piece of pumpkin for no more than two minutes, so that the natural color of the product is preserved.

We shift the blanched pumpkin into ice water and wait until it cools down. Next, turn on the oven to 60 degrees and put the pieces on a wire rack or baking sheet. We dry the pumpkin for ten minutes.

Then we raise the temperature to 80 degrees and maintain until fully cooked. Such dried pumpkin can be added to soups, cereals and for filling various pies. Store dried pumpkin in a cool and dry place.

Dried pumpkin with apples in the oven

Required Ingredients:

pumpkin - 1 kg;
apples - 1 kg;
granulated sugar - 400 g.

Cooking process:

Thoroughly wash the pumpkin and apples, remove the skin and select the seeds. Cut into large cubes and put in a deep container. Pour the ingredients with sugar and mix.

Put oppression on top and hold for ten hours to extract juice. Pour the resulting juice into a saucepan, bring to a boil and consume as desired at any time or preserve for the winter in sterilized jars.

Put the pumpkin with apples on a baking sheet and dry in the oven, preheated to 60 degrees. Transfer the dried pumpkin with apples to a glass dish and store in a cool, dry place.

Dried pumpkin with powdered sugar in the oven

Required Ingredients:

pumpkin - 1 kg;
butter - for greasing the baking sheet;
powdered sugar - to taste.

Cooking process:

Rinse the pumpkin well, peel and cut. Remove seeds and cut pumpkin large pieces. We take out a baking sheet and grease butter, lay out the pieces of pumpkin and sprinkle with powdered sugar to your liking. We put the tray in the oven.

Vyalim pumpkin at 70 degrees. We follow the process, if you are satisfied with the resulting product, we take out the dried pumpkin from the oven and cool it. Such a pumpkin can be added to pies or simply eaten at will at any time.

Good appetite.

Sunday, January 11, 2015 00:50 + to quote pad

Well, it's not such a secret! However, many people have no idea that the pumpkin can be stored not only in its entirety, consuming as needed. Pumpkin can be canned. Moreover, there are many ways to save and increase it. taste qualities. To be honest, we do not practice pumpkin canning. But I have repeatedly tried blanks from friends and acquaintances. It's really very tasty. So, recipes in the studio! But first...

Of course, first of all, housewives prepare products that, for some reason, cannot be stored for a long time. For example, fruits with a skin damaged by impact or a “tail” broken off at the root. It is important that the pumpkin is ripe, otherwise the taste of the workpiece will be unimportant. There are no other mandatory selection conditions, in general, and no.

Pros of the recipe: the taste is preserved. You can eat instead of ordinary dried fruits, knowing for sure that there is only one benefit in the product. It is usually eaten very quickly; especially good as a light snack when traveling. I know a woman who dries a lot of pumpkins and takes them to the city - her little grandson. To not eat chips and sweets, but sweet dried pumpkin.

Dried pumpkin recipe… one of:

peel well-ripened table-grade pumpkin from skin and seeds;
cut into small slices (about half a centimeter thick);
to improve the color, you can blanch for 1-2 minutes in boiling, slightly salted water, then quickly cool in cold water and dry in a sieve;
then put on a baking sheet and send to the oven, where the pumpkin will dry at a temperature of +55...+60°C for 5-7 hours!
and then - another 2 hours to dry at a temperature of +70 ... + 80 ° C;
finished product store in closed boxes or other containers.

Not bad, right? .. 5-7 hours of cooking ... But delicious. I ate!)) True, dried not in the oven, but in the Russian oven. And the recipe there was a little different: the pumpkin was first steamed a little, and then dried. It turns out very tasty. The texture is dense, a kind of hard chewing gum ... You chew it, you chew it, it gradually melts ... A tasty thing. In general, there are many similar recipes, here is another one:

we cut the pumpkin of any dessert variety into cubes 3 by 3 cm;
keep a little in the air, then in the sun - the pieces will become lethargic;
preheat the oven to +60 degrees;
lay the pieces on a pallet and dry (with the door open!)
we try;
when ready, sprinkle with powdered sugar;
store in paper bags.

Food supplement - pumpkin powder!

This is generally something. I'll tell you an unusual recipe. What is this powder for? To be added to food - to improve and strengthen the body. It is believed that the powder lowers cholesterol levels, improves bowel function (fiber in pure form), improves the condition chronic diseases kidneys - and this is only a small part useful properties)). In general, a recipe for those who especially care about their health.

Recipe for pumpkin powder:

wash the pumpkin, peel;
cut into pieces and remove the seeds;
cook for 10-20 minutes;
grind through a fine sieve;
dry at +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.

This is closer to the usual recipes. So:

wash the pumpkin, remove the skin and remove the seeds;
cut the pulp into cubes;
we prepare sugar syrup: 1200 g of sugar, vanillin and 1 lemon (3 g of citric acid) per 200 g of water;
pour pumpkin with syrup and cook for 5 minutes;
then we keep the pumpkin in syrup for another 6-8 hours;
bring to a boil again, cook for 3-5 minutes;
insist again, this time until 12 noon;
we throw it on a sieve, dry it and sprinkle it with sugar, or better with powder.

You need to store this yummy in closed glass jars.

You can make a puree with apples or plums. The recipe consists of several steps:

peel pumpkin and apples and seeds;
pass them through a meat grinder;
pour sugar at the rate of 4 tablespoons of sugar per 1 kg of pumpkin and 0.5 kg of apples;
cook on low heat for 2 hours;
at the very end of cooking, add 1 teaspoon of citric acid to the puree (with the same proportions);
hot, spread in jars and close.

If you make mashed potatoes with plums, then the recipe is slightly different. We take a pumpkin and a plum in equal proportions, clean and cut, boil them in a small amount of water until soft, then grind through a sieve or grind with a blender. Then the puree must be brought to a boil and poured into jars.

There are a lot of recipes for pickling pumpkin. One of them requires the following ingredients:

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

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

And I'm also interested in this one marinated pumpkin recipe.

For him you need:

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.

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

Which recipe did you like best?

Delicious appetizer of pumpkin and asparagus beans

I’m already salivating… For this salad, you need the following ingredients:

pumpkin - 2 kg;
black Eyed Peas- 1 kg;
tomatoes - 1 kg;
Bell pepper- 0.5 kg;
vegetable oil- 300 g;
garlic - 150 g;
sugar - 200 g;
salt - 50 g;
dill greens;
vinegar - 100 g.

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

Must be very delicious thing. What does she need? Write down:

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.

Preparation: Peel all the vegetables and pass through a meat grinder separately, chop the onion. Then we take a basin, pour oil into it and sauté the onion for 10 minutes. Add pumpkin and tomatoes, salt and sugar and bring to a boil. 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. We lay out the banks and roll up.

It's from the same pumpkin! But with spices. Ingredients:

pumpkin - 1 pc, medium size;
onions - 2 pcs;
vinegar - 600 g;
water - 300g;
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.

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

Needed: a medium-sized pumpkin, 1 liter of juice and 200 g of sugar.

Preparation: peel the pumpkin and cut 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. 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.

This is the simplest recipe. For jam you need the following ingredients:

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

Preparation: cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes is up to 3 cm. Pour boiling syrup over and leave overnight. In the morning, boil for 20-30 minutes and again remove from heat for 2 hours. And finally - cook until cooked. How to determine readiness? The pumpkin pieces become translucent. 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.

I'm also interested in this recipe:

For its preparation it is necessary:

pumpkin - 1 kg;
water - 1 l;
oranges - 3 pcs;
walnuts - 1 cup.

Preparation: squeeze the juice from oranges, and grate the zest. Boil the sugar syrup, dip the pieces of pumpkin into it and cook until half cooked. Add Orange juice, zest, nuts and cook until the jam thickens. Arrange hot in prepared jars and close. I think it's delicious. I will try to cook in a small amount, then I will share my impressions. And it's easy, which is a plus.

By the way, somewhere I even saw a recipe for jam with pumpkin and physalis. It is cooked in the same way, only 0.5 kg of physalis, 1.5 kg of sugar and 1-2 cloves are taken for 1 kg of pumpkin. And here's the original recipe:

Ingredients:

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

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

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

These are delicious and pretty. simple recipes with which you can prepare a pumpkin for the winter.

Additions from VeraTyukaeva (Vera)

I have a juicer. I put a peeled, cut into pieces pumpkin into it, sprinkle it on top with a spoonful of granulated sugar and forward to the fire for about forty minutes. The juice will stand out and drain. I use it either in the soup right away, or I roll it into small jars, because it turns out immediately sterile. The juice is light yellow transparent.

What was steamed in the juicer, I immediately put it in jars and roll it up. I don't add sugar. In winter, the pumpkin will be very sweet without it.

I have a vegetable dryer . You can dry beets and carrots in it. And I also came up with a pumpkin. But here you can blanch for softness fruits of not any variety. We need dense pumpkins that require long cooking, and I usually grow a Russian woman. Therefore, I only scald with boiling water right in the sink. But I don’t regret boiling water, for 3 kilograms of pumpkin I heat a bucket of water to a boil. While it is all out of the sink, just the pieces will become a little softer. Then immediately into a centrifuge for drying and you can cut.

I cut with thin and long noodles. Dry at 60 degrees. I can’t say the time, I didn’t notice, but no longer than the carrots or beets are dried. In winter it turns out interesting sauce for sweet food. I add it to any jam for pies.

But more like dried pumpkin . Processing is usual: washing, drying, cleaning, cutting into strips of about this size: 5x2.5x2.5 cm.

But then you need to remove the juice from it. To do this, I just oversleep a small amount sugar and leave for almost a day, then sprinkle with sugar again and again for 12-15 hours. Sugar only per kilogram of pumpkin takes about 200-300 grams. I have a bowl of pumpkin in my closet.

Juice can be turned into syrup and rolled into a jar. But the pumpkin itself must now be kept in sugar syrup. The proportion is approximately the following: you need 250 grams of sugar, about 300 milliliters of water per kilogram of pumpkin.

In such a syrup, the pumpkin is heated for no more than 10 minutes, but they are not brought to a boil, I think the temperature I get is eighty degrees.

Then release the syrup, pumpkin through a centrifuge is easy to scroll, so as not to mix in the puree, and into the dryer. First, at the maximum temperature the dryer is capable of, for about half an hour, and then let it dry, slightly lowering the temperature. But it is necessary to linger with a short break so that the slices have time to cool, again for half an hour. And the final process at a temperature of 30 degrees for 5 hours, maybe 6. You need to look at the humidity of the strips.

It cannot be sealed immediately. It is necessary that the pumpkin in the basin stand for a few more days.

The syrup can be used to warm the pumpkin several times, it turns out to be very fragrant. It can also be packaged hermetically in jars.

And one more very simple recipe that I came up with when a friend from Kaluga sent pumpkin flour. The manufacturer from Veliky Novgorod decided not to bother with hulling the seeds and ground not only the seed, but also the shell-peel into flour.
At first it seemed very “indecent” to me, and then I realized that this was exactly what was right, because healing properties has a thin, marsh-colored layer that lines the shell and surrounds the grain itself. Now I dry the seeds, and then grind them into flour in a mill. I just keep it in glass jar under a glass cover.