Pumpkin juice at home for the winter - the best recipes for the preparation of a useful beverage

After preserving pumpkin juice at home for the winter, it will be possible to rid yourself of the need to prepare a drink every day and, thus, save time. The bright sun color of the billet will lift the mood on cloudy cold days of the off-season, and the unique composition of the drink will fill the body with the necessary elements.

Pumpkin juice - good and bad how to drink?

Pumpkin juice, the benefits and harms of which are due to the constituent substances, are recommended to be used by dieticians from all corners of the world as often as possible. The abundance of vitamins and various minerals has a significant impact on the body.

1. The use of pumpkin juice helps to strengthen immunity, improve the condition of the skin, hair and nails and the body as a whole.
2. The drink is indicated for regular use in diseases of the heart, blood vessels and liver.
3. A glass of such a drink, drunk at night with honey, will help get rid of insomnia, overcome stress and improve sleep.
4. For the prevention of diseases or as a source for supplementing the body with vitamins, pumpkin juice consumes 0.5 cups on an empty stomach. When used to improve the condition with exacerbation of ailments, the drink is drunk 3 times a day, increasing the amount to 1 cup if desired.
5. Do not recommend eating pumpkin juice for gastrointestinal diseases, accompanied by a decreased acidity, weakened digestion and intestinal disorders.

How to cook pumpkin juice?

You can prepare pumpkin juice for the winter by applying various methods of processing vegetable pulp in practice. You can simply pass it through the juicer, however, in order to obtain the most useful drink in fresh, a little crushed pulp is often added. The amount of sugar can be adjusted to taste, adding at the same time, if desired, citric acid.

Ingredients:

• pumpkin;
• granulated sugar - 3-5 st. spoonfuls per liter of juice.

Preparation

1. And pumpkins squeeze juice in any convenient way.
2. Sweeten the drink to taste, boil after boiling for a couple of minutes, then pour into sterile jars.
3. Seal pumpkin juice at home for the winter boiled lids, wrapped upside down until completely cooled.

Pumpkin Juice with Flesh for Winter - recipes

Preparation of pumpkin juice with pulp is fundamentally different from the production of a trivial fresh. In this case, you do not need a juicer, but will simplify the preparation of a drink immersion blender. Without the use of gadgets you will need to re-rub the fried pumpkin mass through a fine sieve, then again boil and roll.

Ingredients:

• fresh pumpkin;
• purified water;
• Sugar and citric acid - to taste.

Preparation

1. Pumpkin is peeled from stiff skin and seeds.
2. The flesh is cut into 2-4 cm slices and placed in a cooking vessel.
3. Pour the pumpkin mass with water until complete coating and bring to a boil.
4. Boil the vegetable slices until soft, after which they mass the blender.
5. Add sugar and citric acid to taste, boil the drink for a minute.
6. Cooked pumpkin juice at home is capped hot in a sterile container, sealed until cooled.

Pumpkin juice for the winter through a juicer - recipe

It is most convenient to squeeze the pumpkin juice for the winter through a juicer. Squeezes can be used to make delicious compotes, all kinds of casseroles, baking or boil them with water until soft, blend or blend through a sieve, then add to the juice while boiling it.

Ingredients:

• pumpkin - 2-2,2 kg;
• purified water - 2 liters;
• citric acid - 0.5 teaspoonfuls or to taste;
• granulated sugar - 150 g or to taste.

Preparation

1. Squeeze the juice from the prepared pumpkin pulp, passing the slices through the juicer.
2. Dilute fresh water, add sugar and citric acid.
3. Bring the drink to a boil, immediately poured on pre-steamed dry jars, tightly sealed and turned over to the lids to cool.

Pumpkin juice in a juice cooker at home

The following recipe for pumpkin juice for happy owners of juice. Such an aggregate will help to prepare a drink with the pulp and without it, without unnecessary hassle and additional sterilizations. To fill the drink with vegetable pulp after the completion of the flow of juice, stir the softened slices in the upper tier and wait for the mass to move along the tube into the jar.

Ingredients:

• pumpkin - 2-2,2 kg;
• citric acid - to taste;
• granulated sugar - to taste.

Preparation

1. Pour water to the bottom of the device.
2. In the upper tier have a cut small-sized pumpkin flesh.
3. Have a sokovarku on the stove, a container is put under the container to collect the ready-made juice.
4. Sweeten the resulting drink to taste, at will, diluted with water, brought to a boil.
5. Seal the hot pumpkin juice in the juice cooker for the winter in steamed vessels.

Pumpkin juice for the winter in the multivark

The preparation of pumpkin juice can safely be entrusted to a multivariate device. Pumpkin flesh perfectly boils during heat treatment, which almost eliminates burning and other unpleasant moments. If the juice turned out to be thick, it can be diluted to the desired texture, then once again boil and cork.

Ingredients:

• pumpkin - 2.5 kg;
• purified water - 1 l;
• citric acid - 15 g;
• sugar - 0.5 glasses.

Preparation

1. Peeled and sliced ​​medium-sized vegetable pulp is placed in a bowl.
2. Add water, pour in the sugar and prepare the pumpkin juice in the multivark 40 minutes.
3. Grind the resulting mass blender to the maximum uniformity, bring to a boil in the "Varka" mode and pack the drink on sterile containers.

Pumpkin juice with orange

The most harmonious and balanced to taste is pumpkin juice, cooked at home for the winter with orange. Often used only freshly squeezed citrus juice, which gives the final drink a pleasant delicate sourness and an additional subtle refreshing aroma.

Ingredients:

• pumpkin - 2 kg;
• purified water - 2 liters;
• orange juice - 1 l;
• citric acid - to taste;
• granulated sugar - 2 cups.

Preparation

1. A syrup is prepared from water and sugar, into which the prepared cubes of the purified pumpkin are lowered and blanched to softness.
2. Pour the slices into a colander, then punch in a blender and dilute to the desired density with orange juice and syrup from blanching.
3. Add a pinch of citric acid, bring the pumpkin juice with orange to a boil and sealed in a steamed container.

Pumpkin juice with dried apricots for winter

A delicious treat will be cooked for the winter pumpkin juice with dried apricots. The barely perceptible notes of apricot favorably emphasize the taste of the vegetables and transform the characteristics of the drink for the better. The amount of sugar can be adjusted depending on the grade and the initial sweetness of the pumpkin.

Ingredients:

• pumpkin - 2 kg;
• carrots - 2 pieces;
• purified water - 6 liters;
• dried apricots - 200 g;
• citric acid - 10 g;
• granulated sugar - 2-3 glasses.

Preparation

1. Prepare the necessary amount of pumpkin pulp, clean the carrots.
2. Slice vegetables, pour three liters of water, add the washed apricots, cook components for about an hour.
3. Grind the contents of the container with a blender, dilute with water, sweeten to taste, pour citric acid.
4. After 30 minutes, the pumpkin is poured pumpkin juice with dried apricots on sterile containers, sealed.

Pumpkin-apple juice for the winter

To make pumpkin juice at home is possible with the addition of apple, which diversifies the classical taste of the original drink, will give it novelty, additional sourness and a characteristic fruity aroma. In this case, for the preparation of vitamin drink will need a juicer.

Ingredients:

• pumpkin pulp and apples - 1 kg each;
• lemon peel (optional) - to taste;
• granulated sugar - 250 g.

Preparation

1. They pass vegetable and apple cuts through a juicer.
2. The resulting fresh is placed in an enamel container, add sugar and lemon zest, and heat the beverage to a boil.
3. Pour the resulting juice on steamed vessels, seal, wrap up before cooling.

Pumpkin and carrot juice

A real vitamin complex and carotene boom will be harvested carrot-pumpkin juice for the winter according to the following recipe. Drink fully compensates for the lack of balance of vitamins in the winter and will provide an opportunity to enjoy the excellent taste characteristics of a delicious drink.

Ingredients:

• pumpkin - 2 kg;
• carrots - 1 kg;
• purified water - to taste;
• granulated sugar - 400 g.

Preparation

1. Slice the pumpkin pulp and carrots into slices, pour in a saucepan with water until covering.
2. Boil the vegetable mass until the softness of the pieces, pierce the blender to homogeneity.
3. Sdahrivayut puree with sugar, if necessary dilute with water and bring to a boil.
4. Hot juice is closed in a sterile container.

Pumpkin juice with citric acid for the winter

Juice from pumpkin pulp is more pleasant to taste, if you supplement it with another fresh juice, acidify with lemon juice or in this case put citric acid. Prepared in a similar manner, the drink has a higher safety factor and is less demanding of storage conditions.

Ingredients:

• pumpkin - 2 kg;
• citric acid - 0.5 tsp;
• purified water - 2 liters;
• granulated sugar - 300 g.

Preparation

1. Pumpkin is cleaned, cut into slices, poured with water to cover and cook until soft.
2. Break the base with a blender, sweeten, add lemon acid.
3. Dilute the drink with water, boil for one minute.
4. Seal pumpkin juice with citric acid for the winter in sterile cans.

Pumpkin juice without sugar for the winter

Incredibly healthy pumpkin juice with honey. It is preferable to sweeten the drink before consumption, and to prepare for the winter without the addition of sugar. Ideal preservation of the billet will ensure sterilization of vessels with drinking, followed by their hermetic sealing and self-sterilization.

Ingredients:

• pumpkin - 2 kg;
• purified water - 2 liters;
• honey - to taste.

Preparation

1. Pumpkin is cleaned, cut into small slices, allowed to softness with the addition of water.
2. The vegetable base is blended with a blender, diluted with water, poured into cans.
3. Sterilize the vessels for 20 minutes, cork, thoroughly insulated until cooling.

Pumpkin juice with cranberries for the winter

Even more useful and nutritious is the harvested pumpkin juice for the winter , if supplemented with an autumn vegetable when preparing a cranberry drink. The berries not only fill the workpiece with additional vitamins and minerals, but also give it the missing sourness and unusual original flavor.

Ingredients:

• pumpkin - 2 kg;
• cranberries - 1.5 kg;
• purified water - 3 liters;
• granulated sugar - 300-400 g.

Preparation

1. Pumpkin pulp and cranberries are passed through the juicer.
2. Sweeten the drink, add water.
3. If you want to get a thicker drink, add a little cooked to the softness of pumpkin pomok.
4. Seal the juice in a sterile container, wrap the heat until it cools completely.