Pumpkin juice can be prepared at home, and it will be in no way inferior to store-bought. You don't need any special equipment for this, it's actually very simple.
Pumpkin juice can be prepared at home, and it will be in no way inferior to store-bought
You can quickly make pumpkin juice at home, even in the absence of such kitchen utensils like juicer and juicer. V regular saucepan manages to brew the perfect and healthy drink. For its preparation, you will need the minimum products:
- 2 kg pumpkin;
- 200 g of sugar;
- 5 g citric acid.
Preparation includes only a few steps:
- Pumpkin must be washed and peeled, cut into pieces, placed in a saucepan.
- Add half a liter of water there and cook in this composition for 20 minutes.
- After this time, the product must be cooled and rubbed with a fork.
- After that, add another liter of water to the pan and add sugar, then cook for another 7 minutes after boiling.
- A minute before turning off the stove, add citric acid and mix thoroughly.
- Juice must be poured into sterilized jars and rolled up.
After cooling, they need to be put in the basement or refrigerator.
Pumpkin juice without a juicer (video)
Drink with orange
Pumpkin-orange juice is maximally saturated with vitamins. It is simply necessary to make such preparations for the winter, since during the period of cold weather the body experiences a critical shortage useful substances. The taste of this drink is special, it has pleasant sourness and not cloyingly sweet.
Sweetish pumpkin juice With delicate taste – excellent workpiece for the winter. A healthy drink will help you saturate your body with vitamins in the winter cold. Pumpkin is an affordable product. Therefore, take a juicer and prepare pumpkin juice at home for the winter. You can make a drink without a juicer, as you like.
Cooking pumpkin juice at home for the winter - product preparation
There are two ways to make pumpkin juice:
- using a juicer. It will help to quickly separate the juice from the pulp. Squeeze it at the highest speed;
- use of a sieve. This option is quite troublesome and takes a lot of time. You will have to grind the cooked pieces of pumpkin through a sieve.
Choose for juice a young pumpkin weighing from 5 to 7 kg with a bright orange flesh. Cut the skin off the vegetable, remove all the seeds with fibers and cut into pieces. If you use other fruits or vegetables in pumpkin juice, prepare them too. It can be apples, carrots, oranges or lemons. Use fresh pumpkin long storage its flesh will become dry and friable. Be sure to add citric acid to the drink or lemon juice so that it turns out with a pleasant sourness.
Cooking at home for the winter pumpkin juice with pasteurization
Prepare:
- 3 kg of pumpkin;
- 1.5 liters of water;
- juicer;
- sugar to taste;
- 10 g of citric acid.
Place the sliced pumpkin in a bowl. Pour in water and boil for 20 to 30 minutes. Cool the vegetable and process it in a juicer. If there is no such device, use a meat grinder or mixer. On the extreme case rub the pulp through a sieve. You will get a fairly thick puree. Transfer the puree to the pot where the pumpkin was boiled and pour 1 liter boiled water. Add sugar, bring to a boil. As soon as it boils, add citric acid, mix and boil for a minute. Turn off the fire on the stove and pour hot juice in prepared banks. Now you need to pasteurize it for 10 minutes. Then screw the jars with lids and place them in the cellar.
Cooking at home for the winter pumpkin juice without pasteurization
Put the pumpkin cut into pieces in a saucepan. Bring to a boil and cook for 5 minutes. Wipe the boiled vegetable through a sieve or use a juicer. Return the pumpkin mass to the pan, add sugar and citric acid to taste. Instead of acid, you can use the juice of one lemon. For 6 liters of juice, take 15 g of acid and 300 g of sugar. Stir, turn on the fire on the stove. After boiling, boil for 5 minutes and pour the drink into prepared jars. Roll up the lids and store the juice in the basement.
Cooking pumpkin juice for the winter at home with an orange
Prepare:
- 250 g sugar;
- pumpkin of medium size;
- 3 oranges;
- 10 g of citric acid;
- water.
Place the prepared pumpkin in a saucepan, and fill with water so that it reaches the level of the vegetable pieces. Boil after boiling for 3 minutes. Process the cooled vegetable in a juicer or in another way. Place the pumpkin pulp in a saucepan, send sugar and acid there. Pour the juice squeezed from oranges into a pumpkin drink. Boil the juice, immediately turn off the heat, and pour the drink into jars.
Making pumpkin juice is easy. It is stored in the cellar for a long time, and you will stock up for the winter healthy drink. But use it carefully if you have problems with the gastrointestinal tract.
Unpretentious and at the same time so healthy vegetable, like a pumpkin, has earned the honorary title of king of the garden. And this is explained not only by the simplicity of its cultivation, but also by the versatility of use, and the rich vitamin composition.
In terms of taste, pumpkin goes well with most vegetables, so the range of its use in recipes wide enough: from first courses to dessert. At the same time, it can be boiled, fried, baked, made jam, etc. However, pumpkin juice, which contains all the useful components, is considered the most useful option for using pumpkin. At the same time, making pumpkin juice at home is not at all difficult.
pumpkin juice
1 option
Pass the peeled and chopped pumpkin through a juicer, add a spoon and honey to the finished fresh juice. You can also do vitamin cocktail, taking 250 g of pumpkin pulp, 1 large red apple and 100 g of peeled carrots. Pass everything through a juicer and, adding lemon juice and honey, consume within half an hour - it is during this period that all useful substances are stored in the maximum amount.
Option 2
This is the old grandmother's way of making juice from a pumpkin. Just grate the pulp of the pumpkin and, if desired, other vegetables and fruits on a fine grater, and squeeze the juice through several layers of gauze. This method is good when introducing the first complementary foods to babies, when juice is needed. minimal amount.
for the winter
The easiest way, of course, is to make it in a juicer, but if it is not there, then this is not a reason to deny yourself the pleasure of drinking this drink in winter and spring. You just have to work a little harder, nothing is impossible.
There are several other ways to prepare pumpkin juice at home:
1. From the peeled and medium-sized pieces of pumpkin pulp, we obtain juice using a juicer, which we place in a saucepan and bring to a boil. Then add sugar at the rate of 100 g per 1 liter of juice obtained and a third of a teaspoon of citric acid for the same volume. Boil for another 5 minutes and pour into prepared sterile jars, which we cork and, turning over, cover with something warm. Cooled jars can be lowered into the cellar or stored in the pantry.
2. 1 kg of pumpkin pulp must be grated with a grater and pour boiling sugar syrup prepared from 2 liters of water and a glass of sugar. All this is boiled for 15 minutes and cooled. Then they rub the boiled pulp through a very fine sieve and, adding fresh juice from 1 lemon, boil again for 15 minutes, after which the prepared juice is poured into sterile jars and rolled up. But this is the most time-consuming way to make pumpkin juice at home.
Pumpkin juice is very good for preventing colds and infectious diseases and boosting immunity. It is enough just to drink half a glass of such fresh juice a day for children and a glass for adults so that many ailments are bypassed, especially since pumpkin juice at home is not so difficult to prepare, especially with kitchen appliances.
People say that pumpkin is the best home healer. And how much different goodies you can cook from it: first courses, second courses, and, of course, homemade pumpkin juice. Rich and healthy, bright and tasty, and, most importantly, natural, hand-made, homemade pumpkin juice is a wonderful opportunity to combine business with pleasure: enjoy the unique taste and replenish the body with mineral and vitamin substances. Moreover, making homemade pumpkin juice will not be difficult for you. The main thing is to choose the right pumpkin, exactly the one from which homemade pumpkin juice will turn out to be more saturated and sweet.
Pumpkin should be young, weighing up to 6 kg with bright orange flesh. Only in this case it will differ in a large amount of carotene and natural fructose. Butternut squash is our choice. Peel the pumpkin from the skin, cut into small pieces and squeeze the juice at maximum speed. There is no juicer - grate the pulp and squeeze the juice with the help of gauze folded in several layers. Although, I must say, this option is much more troublesome. Ready juice is desirable to use immediately, literally within 10-15 minutes, it should not be stored for too long.
Be prepared for the fact that the pleasant, sweet taste of homemade pumpkin juice may not be to the taste of your household, as it still has some specific shades. But this situation can be easily corrected by diluting homemade pumpkin juice. It goes well with juice from apples, pears, oranges, carrots, celery. Add a few drops of lemon juice and a little sugar or honey - it will only improve taste qualities your juice and make it richer and softer.
You can also stock up on homemade pumpkin juice for future use. This can be done in two ways: with pasteurization and without. The difference is that in the first case, the juice is poured into jars and pasteurized already in them, and in the second case, the juice is boiled for 5-10 minutes, then poured into jars and rolled up. In addition, the pumpkin, cut into pieces, can be frozen, and before cooking, take it out of the freezer, defrost and then prepare the juice in any way you like.
Homemade freshly squeezed pumpkin juice
Ingredients:
1 ripe pumpkin, weighing up to 5 kg.
Cooking:
Peel pumpkin, remove seeds and cut into cubes. Pass them through the juicer and extract the juice at maximum speed. Bright orange pumpkin juice is ready.
If you want to get pumpkin-carrot, pumpkin-cabbage, pumpkin-currant, pumpkin-apple or other juices, add any freshly squeezed juice from these vegetables and fruits to pumpkin juice in a 1: 1 ratio and add honey or sugar to taste.
Pumpkin juice with pulp
Ingredients:
1 liter of water
100 g sugar
500 g pumpkin pomace,
juice of 1 lemon,
a few sprigs of mint.
Cooking:
Add sugar to water and boil. Add cake to the prepared syrup and cook for 15-20 minutes. Then wipe the mass through a strainer. Put the resulting juice with pulp back on the fire, bring to a boil, add lemon juice and mint sprigs. Remove the saucepan from the heat, let the juice stand, then remove the mint and set aside. To keep all the nutrients in the juice, boil the mint cake without adding the juice, cool and only then mix with the juice. To make juice with pulp, use the pomace from the previous batch of juice.
Homemade pumpkin juice with lemon for the winter
Ingredients:
1 kg pumpkin pulp
250 g sugar
2 liters of water
1 lemon.
Cooking:
Grate the pulp of the pumpkin, pour it with boiling sugar syrup, mix and cook over low heat for 15 minutes. Then take the pan off the heat and let it cool. Grind the mass with a blender or rub through a sieve and return to the pan, immediately add the lemon juice, bring the mass to a boil and cook, stirring, for 10 minutes. Pour the juice into sterilized jars and roll up.
Pumpkin-orange juice for the winter
Ingredients:
1 small pumpkin
3 oranges
200 g sugar
10-15 g citric acid,
water.
Cooking:
Pour the pumpkin cut into pieces with water so that it completely covers them, and cook for 5 minutes after boiling. Then cool and rub the pumpkin pieces through a sieve. Put the resulting mass in a saucepan, add freshly squeezed orange juice, citric acid and sugar to it. Bring to a boil and immediately turn off the heat. Pour the juice into sterilized jars and roll up.
Pumpkin juice with carrots and dried apricots for the winter
Ingredients:
3 kg pumpkin,
4 carrots
500 g dried apricots,
1.2 kg of sugar,
3 liters of water
15 g of citric acid.
Cooking:
Cut the pumpkin, carrots and dried apricots into pieces, put all the ingredients in a saucepan, cover with water and cook until soft. Then cool and puree with a blender. Attention: do not pour out the broth. Put the crushed mass in a saucepan, add 1 cup of broth, sugar, citric acid, bring to a boil and boil until the sugar is completely dissolved. Immediately pour the juice into pre-sterilized jars and roll up.
Pumpkin-apple juice for the winter
Ingredients:
1 kg pumpkin,
1 kg of apples
250 g sugar
zest of 1 lemon.
Cooking:
Using a juicer, squeeze the juice from the pumpkin and apples, mix them in a saucepan, add sugar and lemon peel. Bring to a boil and let simmer for 5-10 minutes. Then leave the juice to sweat a little on the stove, pour into sterilized jars and roll up.
Pumpkin juice with gooseberry juice
Ingredients:
800 g pumpkin,
800 g gooseberries,
300 g honey.
Cooking:
Squeeze juice from pumpkin and gooseberries, mix well with honey, pour into jars and sterilize for 20 minutes. Then roll up the jars with pre-boiled lids and leave to cool completely.
Of course, all recipes for pumpkin juice for the winter can be used for everyday use, bypassing sterilization and storing juice for no more than two days in the refrigerator.
Finally, a few warnings. Pumpkin has powerful potential. When introducing homemade pumpkin juice into the diet of young children, do it carefully and gradually, as a large number of keratin can cause an allergic reaction. People suffering from diseases of the gastrointestinal tract should use homemade pumpkin juice with caution.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Wash the pumpkin, cut off the skin from it, remove the seeds, rub the pulp. Put the chopped vegetable mass in a saucepan, add a glass of water, cover with a lid and continue stewing until completely softened. Press out the mass. You will get a cloudy liquid without pulp. Grind the cake through a sieve. Mix liquid with puree. For 7 cups of liquid, 3 cups of puree will go. Bring the mixture to a boil, stir for a couple of minutes, pour into containers, cork.Pumpkin juice for the winter: recipes
Option one.Run pumpkin pulp through a meat grinder. Put the crushed pulp into a juicer, let it boil for about 40 minutes, after it boils. Pour hot juice into prepared containers or bottles, pasteurize for 15 minutes at a temperature of 85 degrees.
Option two.
Grind the prepared pulp, warm up to 90 gr., soak for literally 5 minutes, and then pour into jars, cover with processed lids and set for sterilization for 15 minutes. After successful sterilization, quickly cap them and refrigerate. Transfer to storage in a dark place.
Pumpkin juice for the winter at home.
Chop the pumpkin into slices or rub, squeeze the juice. For this purpose, it is very convenient to use a juicer. Add 100 ml of honey to 1 liter of the resulting liquid. Warm everything together to 80 gr., And then pour into processed containers and pasteurize in a water bath. Pumpkin juice for the winter through a juicer ready!How to make juice from a pumpkin for the winter.
1 kilo tyk. prepare the pulp according to all the rules. Grate it, dilute it with sugar syrup, stir it in, cook over a fairly low heat for about a quarter of an hour. Remove the saucepan, cool the contents. Grind the pumpkin with a sieve, return to the saucepan. Add juice squeezed from one lemon. Bring to a boil, boil for about 10 minutes. As soon as the brewing is completed, pour the drink into steamed jars, roll up.
Try to prepare and.
Pumpkin juice for the winter with orange.
Cut the medium peeled pumpkin into pieces, dilute with water so that it reaches the surface of the vegetable slices. After the start of the boil, cook for 3 minutes. Cool, grind the pumpkin through a sieve, return to the pan again. Add 195 g of sugar and 10 g of citric acid. Squeeze out the liquid part of three oranges, send it here. Bring the liquid to a boil and immediately turn off, pour into jars.
Juice from pumpkin and carrots for the winter.
Cut pumpkin pulp, 4 peeled carrots and 490 g dried apricots. Throw all the ingredients into a saucepan, fill with water. Approximately two hours after the start of boiling. Cool the contents of the pan, leave the broth. Beat pumpkin slices, slices of dried apricots and carrots in a blender, pour into an empty saucepan, pour in a glass of broth. Add here 15 g of "lemon" and 1.25 kg of sugar. Further heat treatment the same as in the recipes described above.
Try these recipes too.
Required products:
2 oranges
- water - a couple of liters
- ? Art. granulated sugar
- kilogram of pumpkin pulp
Cooking:
Wash the vegetable, cut off the peel, rub on a grater. Make syrup from sugar and water. Throw the grated pumpkin pulp, rearrange on the stove, bring to a boil. After Vegetable mix boil, reduce heat, boil for five minutes over medium heat, let cool. Separate the liquid part from the oranges, combine with the pumpkin mass. Whisk with a blender.
Consider and.
Benefits of pumpkin juice
Pumpkin is very popular. This is due to the fact that it contains a large number of useful substances, which are especially needed during the period winter cold. In just a glass of drink, fill the body's need for vitamins A and E. Treating yourself to a delicious pumpkin delicacy will strengthen your immunity and improve bowel performance. The recipe is pretty simple:
Prepare pumpkin fruits, cut into cubes and twist until pureed. Add additional ingredients- granulated sugar, apples, cranberries, oranges, citric acid, etc. Stir, pour into processed bottles or jars, cork after pasteurization.
Pumpkin juice for the winter through juicer.
Pass small pumpkin slices through a juicer. Throw sugar into the drink to taste, Bee Honey, Little orange juice or other desired components. Don't throw away the pumpkin pulp! This is an excellent filling for cake and pie. You can also use the vegetable mass as a face mask. To save for the winter, the drink must be pasteurized, and then poured into prepared containers.
Manual way cooking.
Chop the pumpkin pulp into a small cube, load the raw materials into a large saucepan. Pour the pulp with water so that it is covered with liquid. Cook vegetables until softened. In a similar way, you can cook raw materials in the oven. This will make the drink even tastier and more aromatic. Grind the steamed pulp with a sieve, dilute. Dilute with boiling water if necessary, add granulated sugar, “lemon”, heat again for 10 minutes. This will avoid the risk of spoilage during storage. Use sterilized containers for bottling.
Recipe with citric acid.
Cook on a very low heat, making sure that the vegetable cubes do not stick to the walls of the dish. As soon as the pumpkin boils, carefully remove the foam, continue to cook for another half hour. After that, leave the pulp to steam under the lid. Still warm, wipe the mass through a sieve. Return the liquid mass to the stove, stir, add 1.5 kg of sugar, 35 g of citric acid, heat to a temperature of 90 degrees. Boil the mass for 10 minutes, and then pack it and add crystalline fructose or honey. If desired, citric acid can be replaced with a few oranges or lemons. Very useful combination obtained by adding apples. The combination is just incredible!
Lemon recipe.
Ingredients:
Pumpkin - 1 kg
- granulated sugar - 1 kilogram
- water - one and a half liters
- lemon - 2 pieces
Cooking steps:
Grind the peeled pumpkin to the state of gruel or chop into small slices, put in an enamel bowl or pan. Sprinkle sugar on top, leave for half an hour, stir to start the juice extraction process. Add water, stir to allow sugar to dissolve, and return to heat. Boil vegetables for about ten minutes, remove from heat and cool. Grind the mass through a sieve, pour in the lemon juice. After adding it, boil the total mass and prepare in the usual way for the winter.
The recipe with lemon may be different.
Boil two liters of water, add 0.25 kg of sugar. Thus, you have prepared syrup. Add the grated pumpkin pulp to the boiling syrup. Reduce the heat to a minimum, let the liquid boil for 15 minutes. Puree the resulting mass or rub it through a sieve, pour in the juice from one lemon, put it on fire again. Lemon can be replaced with orange. Instead of one lemon, take 3 oranges and another pinch of citric acid.
Some housewives like to prepare pumpkin juice with cranberries. In their opinion, such a drink turns out to be simply super-healthy. For cooking, you will need the same amount of juice and cranberries and pumpkins. Add honey or sugar to the total mass. clear proportions does not exist here, you need to focus on your own taste. Boil the total mass and pour into processed bottles.
Despite the fact that pumpkin drink is very healthy, it must be consumed with caution. Not everyone can benefit from it. For example, with ulcers of the stomach or intestines, acute forms diabetes, cholecystitis, hyperacidity stomach, such a drink is not recommended to be consumed in large quantities. If you are suffering urolithiasis, then it is better to exclude the drink from the diet altogether. Do not experiment if you suffer from diarrhea. Pumpkin drinks cleanse the body well, so diarrhea can only get worse when consumed.
You must have read all of our recipes. If you are cooking for the first time, try making regular pumpkin juice with pulp. You taste its taste and you will understand whether you like it or not. Be sure to treat your kids to this drink. If everyone is satisfied, you can proceed to cooking options with cranberries, lemon, orange, apples and carrots. It is not necessary to roll the juice into jars. You can store it in bottles in a regular refrigerator. However, in this case, the drink can be stored for a minimum amount of time. There are also advantages of this harvesting method - it allows you to save large quantity vitamins.
