Pumpkin juice is the leading vegetable drink. The reason for its popularity lies in the huge supply of nutrients, which are not enough to count with fingers, and the original taste. In addition, the perfect combination with honey, fruit 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 been reliably studied for a long time, are 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 it is forbidden to drink it for stomach diseases.

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

How to make pumpkin juice?

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

  1. At home, pumpkin juice will turn out bright, tasty and aromatic only when juicy young fruits with a weight of no more than 7 kg are used. 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.

To prepare pumpkin juice for the winter through a juicer is as easy as shelling pears. Possessing high power, the 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.

Preparation

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

Pumpkin juice in a juicer for the winter


Lovers of comfortable technology can cook pumpkin juice in a juicer. Such a process does not require presence: you need to put the pieces of pumpkin 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.

Preparation

  1. Place the pumpkin pieces in the top sieve compartment and cover.
  2. Pour water into the lower bowl and put the appliance on fire.
  3. Install a clean saucepan and dip the juicer hose into it.
  4. Add sugar to the collected juice, citric acid and pour into jars.

For the winter - an excellent 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, allow it to be used as an effective medicine for colds.

Ingredients:

  • pumpkin pulp - 4 kg;
  • oranges - 500 g;
  • sugar - 800 g;
  • citric acid - 10 g;
  • water - 2, 5 l.

Preparation

  1. Squeeze out the orange juice.
  2. Boil the 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 the pumpkin juice and pulp into jars. Shake the jars before use.

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

Ingredients:

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

Preparation

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

For the winter - the leader among vegetable drinks. It is tasty, healthy, and its absence in stores is a reason for experimenting with self-cooking. During cooking, vegetables are squeezed out 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.

Preparation

  1. Pass the carrots and pumpkin 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 up in sterile jars.

Pumpkin juice with dried apricots for the winter


Pumpkin juice with dried apricots is a classic of homemade preparations. Dried apricots, in terms of the amount of nutrients they contain, are twice as large as fresh apricots, which helps, 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.

Preparation

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

Pumpkin juice and - help for caring parents. Its delicate taste and cheerful orange color will attract the attention of babies, and the whole spectrum 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 wiped and heated.

Ingredients:

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

Preparation

  1. Squeeze the pumpkin pulp through a juicer.
  2. Pour the juice over the peeled apricots and heat.
  3. Rub the mixture 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 be nourished. The recipe for a sour-sweet, aromatic juice will come in handy by the middle of 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.

Preparation

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

Pumpkin juice without sugar for the winter


Sugar-free pumpkin juice has a number of benefits. In addition to nutritional, dietary and vitamin properties, this drink is very convenient to prepare and varied, because it taste properties can always be changed according to personal preferences: add honey, combine with fruit juices, spices, use in preservation and when preparing sauces.

Good and sunny day to you, dear hostesses!

Today we will roll up pumpkin juice for the winter. As always, we have only the most delicious and simple recipes!

Everyone knows that pumpkin juice is not only tasty, but also healthy.

Of course maximum benefit remains in it if consumed fresh, combined with other vegetables.

But, when the harvest is large and we want to make preparations for the winter, we have to use heat treatment.

We have selected recipes for you with the least heat treatment and lower temperatures in order to maximize the beneficial properties of this vegetable during canning.

Pumpkin juice for the winter, lick your fingers

Easy and simple to do at home! A very quick and easy recipe.

Ingredients

  • Pumpkin - 2 kg
  • Water - 2 l
  • Sugar - 150 g
  • Lemon juice - 3 tbsp l

Preparation

We take a ripe pumpkin, peel it, remove the seeds from the core.

We cut into small pieces that are convenient to put into the juicer.

We squeeze out the juice. We will get about a liter of concentrate, which needs to be poured into a saucepan, adding water and sugar to it.

The consistency should be light, liquid.

Bring the contents of the saucepan to a boil and cook for 2-3 minutes.

Pour the finished juice into sterilized jars and seal.

We turn the jars with the lid down, wrap them with a blanket or a terry towel.

Let it cool and put it in the pantry for storage.

Pumpkin and carrot juice for the winter

Reinforce the benefits of pumpkin with carrots! Great recipe, double use. Watch the video tutorial:

Pumpkin juice with pulp at home

Intense taste and easy preparation!

The drink turns out to be thicker than without pulp, with a pronounced pumpkin aroma and taste.

Ingredients

  • Pumpkin - 1.5 kg
  • Water - 1700 ml
  • Sugar - 150 g
  • Lemon juice - 3 tbsp. l

Preparation

Put the peeled and cut pumpkin into pieces in a saucepan and cover with water.

Bring to a boil and simmer until soft.

We check with a knife whether the vegetable is cooked. If the pieces are easily pierced, the pumpkin is cooked.

We interrupt the contents of the pan with an immersion blender.

If you don't have a blender, you can grind the pieces through a sieve.

At this stage, we evaluate the consistency, do you like it or would you like it thinner?

If it's too thick for you, then you can add a little more boiled water.

We introduce lemon juice. Pour the pumpkin drink into sterile jars and roll up.

Turn it over on the lid, wrap it up and leave to cool.

After the contents have cooled, store in a cool dark place.

Delicious and thick juice turns out!

Thick pumpkin juice without additives

A good recipe for thick pumpkin juice.

Pumpkin and apple juice with orange and lemon is delicious

A refreshing vitamin cocktail for winter that will remind you of summer.

Ingredients

  • Pumpkin - 900g
  • Apples - 2100g
  • Orange - 2 pieces
  • Lemon - 1 piece
  • Sugar - 200g
  • Water - 250 ml

At the exit you will receive 2 - 2.5 liters of juice

Preparation

Remove the skin from the pumpkin and cut it into medium cubes. Fill with water and set to simmer on low heat, cook until soft.

While our vegetable is cooking, grate the zest of two oranges and a lemon on a fine grater.

To better remove the zest, you need to pour boiling water over the fruit and dry it with a paper towel and only then rub it.

Put the zest aside and squeeze the juice completely from the same citrus fruits.

Let's prepare the apples. To do this, wash them, cut them into 4 parts and remove the seed capsule.

Squeeze the juice from the apples through a juicer. Strain through two layers of gauze to remove the bulk of the pulp.

We remove it because we already have pumpkin pulp in the juice.

When our pumpkin is cooked and softened, pour orange and lemon juice into a saucepan.

Pour in the citrus zest. And we interrupt all the contents of the saucepan with a submersible blender.

Add apple juice to pumpkin juice, add sugar.

If you have a sweet butternut squash in itself, then you can not take sugar at all in this recipe and close without it.

And only then adjust the taste of the drink by adding honey or sugar just before drinking.

Stir, bring to a boil and simmer for 5 minutes.

Pour the finished drink into sterile jars, seal. Let cool and store in a cool dark place.

Here it turns out so rich, beautiful summer color and very tasty!

Pumpkin juice for the winter five minutes

A method that will allow you to make juice very quickly, without unnecessary fuss, while retaining most of the vitamins.

Ingredients

  • Sugar - 5 tbsp. l for each liter of juice

Preparation

Take a ripe pumpkin, wash it well, cut off the skin.

Cut into small slices and pass through a juicer.

You will get N-th amount of juice. Measure it and add sugar at the rate of 5 tbsp. l for each resulting liter of squeezed juice.

We put the juice on the fire, bring it to a temperature of 90 degrees and cook for 5 minutes.

We pour the finished drink into sterile jars and roll it up.

Let cool by turning on the lid and wrapping. The juice is ready! We put it away for storage to drink on cold autumn days, when vitamins are so needed.

Thanks to oranges, simple pumpkin juice takes on a rich citrus aroma!

Ingredients

  • Pumpkin - 2 kg
  • Oranges - 2 pieces
  • Sugar - 150 g
  • Water - 2.5 l

Preparation

Cut the prepared and peeled pumpkin into cubes and cover with water.

Kill the finished pumpkin with an immersion blender in the same saucepan, without draining the water.

We'll get pumpkin water like this. Sugar must be added to it and stirred so that it dissolves.

Squeeze the juice from the oranges and pour it into a saucepan. Take a few pieces as well orange peel and also toss from into a saucepan.

Bring to a boil and cook for five minutes. Then we immediately pour it into clean, sterile bottles and roll it up.

We turn the bottles over onto the lid, cover them with a towel and leave to cool.

Pumpkin juice with orange aroma and a bright citrus note is ready!

Pumpkin juice without sugar, pasteurized for the winter

An easy recipe without unnecessary ingredients and body movements. Try it!

This recipe is sugar free, allowing you to use a pumpkin drink, adjusting its sweetness as you like with honey or sweeteners or just sugar to taste. Immediately before use.

Ingredients

  • Pumpkin - any amount

Preparation

Peel the pumpkin, pass it through a juicer.

Bring the resulting juice to a boil and immediately distribute it into a sterile container.

Pasteurize in a water bath at a temperature of 90 degrees for 10 minutes.

Pumpkin juice recipes for the winter are a real lifesaver for a good housewife. If the pumpkin juice tastes too intense, you can vary it with additional ingredients. Carrots, lemons, oranges, apples in the form of juices go well with it ..

Pumpkin juice is extremely healthy. Freshly prepared pumpkin juice with pulp contains a lot of fiber, vitamins B, C and K. Its use in winter is especially valuable. You can drink the juice in its pure form without added sugar. Therefore, it is allowed for various diets, including those with limited carbohydrate intake. Pumpkin juice can be introduced into the child's diet closer to the year. In addition, the drink is very beneficial for vegetarian and vegan diets.

The five fastest pumpkin juice recipes for the winter:

Making pumpkin juice with pulp is very simple:

1. Ripe juicy pumpkin, peel, cut into small pieces.

2. Grind in a blender until mushy.

3. The juice is ready! Store in the refrigerator for no more than two days.

Yet tastier drink will become if diluted with carrot or apple juice just before use.

The five most common ingredients found in recipes are:

The subtleties of cooking pumpkin juice for the winter:

If you don't have a juicer or blender on hand, you can grate the pumpkin on a coarse grater and squeeze the juice by hand.

The most delicious juice comes from butternut squash.

To improve storage, you can add a little citric acid, lemon or orange juice to the juice.

When cooking juice, do not boil too much - the liquid should warm up well, but not boil.

2.8333333333333 Rating 2.83 /5 (27 votes)

Pumpkin juice is healthy and tasty preparation for the winter. An orange drink with a delicate velvety taste will remind you of the warm gentle summer sun and fill the body with health. Indeed, due to its vitamin composition, pumpkin juice occupies a leading position among fruit and vegetable juices.

Pumpkin juice homemade is a rich source of vitamin K, iron, ascorbic acid and beta-carotene.

Pumpkin juice recipes for the winter

Pumpkin juice is a storehouse of vitamins and minerals. Therefore, such a drink should be on the table in every home. The juice is prepared quite simply and quickly. Consider some of the most popular recipes, in particular, we suggest looking at pumpkin juice for the winter at home with an orange.

Pumpkin juice with orange for the winter - a step by step recipe with a photo

Ingredients:

  • large pumpkin - 1 pc. (about 5 kg.);
  • oranges - 3 pcs.;
  • sugar - 300 g

Cooking time - 2 hours, of which 30 minutes - preparation of ingredients.

Caloric content of juice: in 100 g - 30.67 Kcal.

The juice yield depends on the size of the pumpkin and the method of making mashed potatoes (if rubbed through a sieve, the juice will be thick, but it will not be enough; when puréing with an immersion blender - at least 3 three liter cans).

It's not for nothing that the pumpkin is called the queen of autumn. You can make a lot of everything from it: juice, and puree soup, and a variety of pastries, and candied fruits. Let's take a closer look at the juice. But it will not be just pumpkin juice, but with the addition of oranges. The bottom line will be that a slight sourness will be added to the sweetness of the pumpkin - vitamin C, which is very necessary for the human body. Pumpkin juice with orange for the winter turns out to be very tasty and healthy, it is stored in an apartment perfectly: it will stand for a year without problems. The recipe for pumpkin juice with orange for the winter is very simple, even a young housewife can handle it.

How to make pumpkin juice with orange for the winter at home - step by step recipe with photo

First, you need to sterilize the cans in any way convenient for you: in the oven, on the stove, in the airfryer. Metal lids also need sterilization.

The pumpkin must be washed under running water, peeled and cut into cubes.

Place the slices in a saucepan and add water so that it is level with the pumpkin. Bring to a boil and simmer for 10 minutes.

Then the mass must be wiped through a metal sieve.

You can, of course, use a submersible blender, then you get a lot more juice, but I prefer thick pumpkin juice.

Bring the mass to a boil and immediately pour into sterilized jars. Roll up the lids.

Pumpkin-orange juice for the winter is ready! It's delicious and insanely healthy! Agree that even a person who has never been involved in harvesting before can prepare pumpkin juice with oranges at home for the winter. In the cold season, it will be so nice to open a can of juice and enjoy every sip. I hope you liked the recipe and now you can easily answer the question of how to make pumpkin juice without a juicer at home for the winter. Prepare this wonderful drink at home, I assure you, you will not be disappointed.

Above is orange pumpkin juice - a recipe at home for the winter with step by step photos... Below you will find other variations of pumpkin juice.

Pumpkin and carrot juice for the winter through a juicer

Such a wonderful bright orange drink with a delicate taste will retain all its vitamins, because lends itself to minimal heat treatment.

Ingredients:

  • pumpkin 1.2 kg
  • granulated sugar 100 g
  • carrots 800 g

Cooking method:

  1. Wash the carrots, peel and cut into small pieces to get more juice. Cut the pumpkin in half, remove the seeds, cut off the rough skin and also cut into small cubes.
  2. Pass the vegetables individually through a juicer. The output will be 250 ml of carrot and 300 ml of pumpkin juice.
  3. Pour the resulting cake with a liter of water and put it on the stove to boil. Strain the resulting broth through cheesecloth.
  4. In a saucepan, combine the vegetable broth with juice and sugar. Heat the mixture until the first bubbles appear, set aside immediately and pour into sterile jars. Tighten with lids, insulate and soak until it cools completely.

Apple-pumpkin juice for the winter through a juicer and without it

For this recipe, you need a minimum of ingredients, and a juicer will do all the work.

Ingredients:

  • pumpkin 800 g
  • sugar 300 g
  • apples 1.2 kg

Cooking method:

  1. Wash and peel the pumpkin, remove the seeds, cut the skin off. Grate the pulp on a coarse grater. Pour a little water over the grated pumpkin and cook until tender.
  2. Then pass the resulting mass through a juicer.
  3. Cut the apples into rather large slices, cut out the seed box. Pass the fruit through a juicer.
  4. Pour fruit and vegetable juices into a saucepan, add sugar and stir.
  5. Put the dishes on fire, bring to a boil and simmer for 7 minutes. Then pour into sterile clean jars.
  6. Dip the jars, up to their hangers, in hot water and sterilize for 20 minutes. Roll up the jars with lids and cool.
  7. You can also make apple and pumpkin juice for the winter without a juicer. To do this, replace apples with apple juice. For 800 g of pumpkin, you need 300 ml of apple juice and 2/3 cup granulated sugar.
  8. As in the first case, boil the pumpkin until tender, adding a little water to the pumpkin pieces.
  9. Wipe the pulp through a sieve. Mix the resulting puree with apple juice and sugar.
  10. Heat the juice on the stove for 7 minutes and roll up.

Pumpkin juice with lemon for the winter

This recipe is useful for those who do not have a juicer in their kitchen arsenal. Our grandmothers also used this technology for harvesting pumpkin juice.

Ingredients:

  • unpeeled pumpkin 3.5 kg;
  • sugar 12 tbsp
  • water 1 l
  • large lemon 0.5 pcs.
  • citric acid 5 g

Cooking method:

  1. Peel the pumpkin, cut into slices, cut the peel and cut the flesh into arbitrary pieces. Place the vegetable in a saucepan, cover with water and simmer over medium heat. Stir the contents occasionally. It will take about 40 minutes to cook the pumpkin.
  2. Use a hand blender or pusher to mash the pumpkin mixture into the puree. Add sugar, citric acid and juice from half a lemon. To remove solids, pass the juice through a fine sieve using a spoon.
  3. Put the dishes with juice on the stove and simmer at a slow boil for about 5 minutes after the moment of boiling.
  4. Pour the hot juice into a sterile glass container, close the lids and cool under a blanket.

Pumpkin juice with dried apricots for the winter

A very unusual combination of sweet-sour dried apricots and pumpkin flavors. Add a pleasant sourness to the blank with lemon juice.

Ingredients:

  • pumpkin pulp 650 g
  • dried apricots 100 g
  • small carrots 1 pc.
  • lemon juice 1 tsp
  • sugar 300 g

Cooking method:

  1. Cut the prepared vegetables into medium pieces, mix with dried apricots and put them all in a saucepan. Fill the contents with water so that the liquid covers it completely. After boiling, boil the mass for 40 minutes until all ingredients are soft.
  2. Using an immersion blender, beat the mixture into the puree. Add lemon juice and sugar, stir. Pour in 1 liter of water, boil the juice for 10 minutes and roll into jars.

The recipe for pumpkin juice with sea buckthorn for the winter without sugar

You can stock up on pumpkin and sea buckthorn juice after the main harvesting season. Sea buckthorn remains on the branches until frost, so it is not necessary to rush to harvest it. Moreover, by hanging longer on the branches, the berries accumulate more vitamins.

Ingredients

  • pumpkin juice 5 l
  • sea ​​buckthorn 1.5 kg
  • water 1 tbsp.

Cooking method:

  1. Prepare pumpkin juice in any convenient way.
  2. Rinse the sea buckthorn, sort it out, removing damaged and rotten berries. Place the berries in a saucepan, pour over some water and simmer over medium heat until soft. Wipe the berry mass through a sieve, periodically cleaning it from the cake.
  3. Combine the two types of juice in a saucepan and bring to a boil. To keep most nutrients, boil the juice for no more than 5 minutes over low heat.
  4. Pour boiling juice into sterile jars and roll up with tin lids.

Pumpkin juice with citric acid

Pumpkin juice is a nutritious, delicious and surprisingly healthy drink. This recipe is easy to prepare and requires a minimum of ingredients.

Ingredients:

  • peeled pumpkin 2.5 kg
  • water 2100 ml
  • sugar 1.5 tbsp.
  • citric acid 0.5 tsp

Cooking method:

  1. Prepare the pumpkin as described in the previous recipes. Place the pumpkin in a heavy-bottomed saucepan, pour half a glass of water over a low heat. Simmer the pumpkin until tender, about 20 minutes. Remove the boiled pumpkin from the stove and puree with a blender.
  2. Boil the syrup from the remaining sugar, citric acid and water so that the sugar crystals and acid are completely dissolved. In a simmering syrup, add pumpkin puree, mix thoroughly. Cook the mass for a quarter of an hour with a slow boil.
  3. Pour the prepared hot juice into jars and roll up the lids.

How to make pumpkin juice for the winter?

You can make pumpkin juice at home different ways, use different additives and fillers. All the subtleties and secrets of preparing this the healthiest drink you will learn from this article.

What is the best pumpkin for juicing?

Quality depends on the quality and variety of pumpkin final product... When choosing a pumpkin, it must be borne in mind that not all varieties are suitable for juicing. For juice, the varieties "Butternut", "Amazonka", "Vitamin gray" and "Sukat" are perfect. Moreover, each variety has its own special aftertaste.

As for the quality of vegetables, for the juice it is necessary to select fresh vegetables without damage, recently plucked from the garden. Fruits should not be very large (no more than 5 kg), large pumpkins are dry inside and bitter.

The pumpkin must be fully ripe, without damage. In such a fruit, the dry tail easily breaks off. The pulp of a pumpkin suitable for juice should have a rich, bright color. The brighter the color, the more vitamins the pulp contains. It is not recommended to purchase pumpkin cut into pieces, because she could be flawed.

The longer the pumpkin is stored, the more moisture and nutrients it loses. Therefore, you should not delay harvesting the juice and make supplies for the winter from the fall.

How to prepare a pumpkin for cooking?

Before you start juicing, you need to prepare the main ingredient for processing. To do this, wash the pumpkin thoroughly under running water, cut into 2 or 4 parts. Scrape the fibrous pulp with seeds, cut the pumpkin into slices. And then cut off the tough skin from each piece.

If you plan to make juice with pulp, then the fibrous core can be left by removing only the seeds.

Further juicing takes place in accordance with the selected recipe. Juice can be squeezed out raw vegetable or pre-simmer the pumpkin for softness. And then puree or rub through a sieve.

How long can pumpkin juice be stored?

Depending on the method of preparation of pumpkin juice, its shelf life differs.

Freshly squeezed juice is consumed within 10 minutes, so it is not advisable to cook it in large quantities. Even in the refrigerator, pumpkin juice loses its nutritional value every minute.

If the juice is intended for winter storage, then it must be consumed within 6-12 months. Pasteurized juice is stored for up to six months, and sterilized drink can stand in the basement for up to a year.

Can you drink raw pumpkin juice?

It is not only possible to drink raw pumpkin juice, but also necessary. The freshly prepared drink contains the highest percentage of useful vitamins, trace element and minerals. It is indispensable for seasonal vitamin deficiencies and is recommended even for children, because is a hypoallergenic product.

Ways to make pumpkin juice at home

Modern technologies greatly simplified the life of housewives in the kitchen. Therefore, today you can make pumpkin juice for the winter in various ways. Let's look at several ways to make pumpkin juice for the winter.

Making pumpkin juice in a juicer

To prepare juice in a juicer, prepared pumpkin pieces are passed through the machine. This process is fairly easy and fast. To taste, the juice is flavored with sugar, honey or diluted with other fruit, vegetable or berry juices. Freshly squeezed juice should be consumed immediately.

To prepare the squeezed juice for the winter, it is heated over low heat for 3-5 minutes and rolled into sterile glass jars.

From pumpkin cake you can make an excellent thick jam or delicious filling for the cake.

Pumpkin juice in a juicer

In a juicer, the juice is prepared using steam. V lower part water is poured to the desired mark. A prepared pumpkin cut into pieces is placed in the upper container with holes. When the water boils, the steam rises and heats the feed. Pumpkin juice is gradually released, flows down the spout directly into a sterile container.

If the recipe for pumpkin juice in a pressure cooker for the winter contains additional ingredients, then the juice is collected in a saucepan. Then it is mixed with the necessary additives and reheated on the stove. Then it is packaged in banks.

Pumpkin juice - a recipe through a meat grinder for the winter

If you don't have a juicer or a juicer, and you don't want to wipe the mass by hand through a sieve. You can use a conventional meat grinder to make juice. To do this, cut the prepared pumpkin into small pieces so that they fit into the mouth of the meat grinder, and grind.

The resulting mass is squeezed through a double layer of sterile gauze or other tissue that is highly permeable to liquid. After mixing the juice with sugar and citric acid, heat it at a temperature of 90 degrees for 5-10 minutes. This process is called pasteurization. After such heat treatment, almost all useful substances remain in the composition of the product, and its shelf life increases significantly.

The subtleties of making pumpkin juice and the difficulties that may arise

At first glance, there is nothing difficult in making pumpkin juice. But sometimes, unpleasant situations happen. Next, we will talk about what to do in case of force majeure.

Why is there white sediment in homemade pumpkin juice?

Juices prepared for the winter in glass jars should be stored in cool, dark rooms. If the storage conditions are violated and the workpiece was stored with access to light, then ascorbic acid begins to break down. In this case, the color of the drink changes and a whitish sediment appears at the bottom of the jar. Such juice is not suitable for consumption, because there are almost no substances useful for the body in it.

Why is pumpkin juice bitter?

Sometimes canned pumpkin juice tastes bitter. This means that it was made from large, overripe fruits. In addition, some pumpkin varieties have a bitter taste. Also, bitterness can appear in any kind of pumpkin if the plant did not receive enough moisture during the period of growth and ripening of the fruit.

Another reason for bitterness is long-term storage of fruits. If you make juice from such a vegetable, it will most likely taste bitter too.

Why does pumpkin juice thicken?

Pumpkin juice itself has a viscous, dense structure. Therefore, the consistency of the juice directly depends on the amount of water or syrup added to the pumpkin puree. To make the juice thinner, you can supplement it with thinner apple or orange juice.

What if the pumpkin juice is fermented?

Pumpkin juice does not contain its own acid, so another acid is usually added to it for storage. But it often happens that the juice begins to deteriorate and ferment. In this case, the jar must be opened, and the juice must be boiled again for 5-10 minutes.

Such a drink is no longer suitable for re-canning. But on its basis, you can prepare delicious fruit drink, jelly, jelly or homemade wine.

Pumpkin juice - benefits and harms

Beneficial features pumpkins are hard to overestimate. It has a beneficial effect on almost all organs and systems. human body... Freshly prepared pumpkin juice, most of which is water, is the most beneficial. Surprisingly, this liquid is very similar in structure to human blood plasma and lymph.

Fiber and pectin bring invaluable benefits to the body, in large quantities contained in the pulp of pumpkin. These substances have a beneficial effect on digestive system, effectively cleanse the intestines and normalize metabolic processes.

With a small amount of fat, pumpkin is rich in vegetable protein and vitamins of groups A, E, K, B, C, as well as calcium, iron, zinc, potassium and a number of other minerals and trace elements.

Pumpkin juice is often used for the prevention and treatment of many diseases.

Despite all the "pluses", pumpkin juice also has "minuses".

  • First of all, the juice should not be consumed by people with individual intolerance to this product.
  • You also need to carefully use this drink in the presence of stomach diseases.
  • Do not drink juice if you have diarrhea. taking it can only aggravate the situation.

Why is fresh pumpkin juice good for you?

When cooked, any product loses most of its nutrients. The same happens with pumpkin juice. That's why the greatest benefit the body will bring fresh pumpkin juice. It is rightfully called healing or living water.

Fresh pumpkin juice has a tonic effect on the body, improves blood circulation. It is also a powerful antioxidant that helps remove heavy metal salts from the body, thereby preventing the onset of cancer.

Can you drink freshly squeezed pumpkin juice every day? If there are no contraindications, then daily use of pumpkin juice is only welcome. A healthy person can drink 0.5 glasses of a fresh drink before breakfast.

Pumpkin juice - benefits for women

Pumpkin juice has a very beneficial effect on health and appearance women.

First, fiber cleanses the intestines from toxins and speeds up metabolism. This, in turn, causes a natural decrease in body weight, the skin of the face is refreshed and tightened, acne disappears, fine wrinkles are smoothed out.

Secondly, the immune system is strengthened and nervous system, the blood composition improves, puffiness disappears and the heart muscle strengthens.

Why is pumpkin juice good for men?

Men should pay attention to the positive effects of pumpkin juice on the prostate gland. Regular consumption of this drink has a positive tonic effect on men's health. Supports sexual function and aids in the production of male hormones.

The juice also clears the bile ducts, which improves the functioning of the gallbladder. It has a preventive effect against adenoma and prostatitis.

What diseases is pumpkin juice useful for?

Pumpkin juice is an excellent prophylaxis and additional treatment for many diseases. But it must be remembered that any course of treatment, even with healthy pumpkin juice, should be carried out only after consulting a doctor.

Can pumpkin juice for gastritis?

If the disease proceeds against the background of increased secretion of gastric juice, then pumpkin juice will help to establish digestion processes, increase bile secretion and normalize production of hydrochloric acid... With low acidity, juice must be excluded from the diet.

Can pumpkin juice be used for pancreatitis?

Patients with acute pancreatitis should not drink pumpkin juice, because it contains many organic acids.

In the case of chronic pancreatitis, pumpkin juice is allowed in the diet in small quantities.

Does pumpkin juice help with kidney stones?

Pumpkin juice is renowned for its ability to break down stones and has a strong diuretic effect. Therefore, this makes it an indispensable product for diseases of the kidneys and urinary system. Please note that you should start taking the juice only after consulting a specialist and a complete medical examination.

If corn is the queen of the fields, then pumpkin is the queen of vegetable gardens. That's it, no more, no less! And it is not for nothing that this is the name of this huge miracle. Pumpkin contains a lot of carotene - almost as much as carrots! - which normalizes metabolism, accelerates cell renewal, maintains the strength of teeth and bones. She is also the leader among vegetables in terms of iron content. Pumpkin contains vitamins C, B6, B2, E, micro- and macroelements. It contains a large number of zinc, which is useful for those who have suffered from Botkin's disease. Pumpkin is also useful as a choleretic and anticancer agent. In addition, pumpkin contains the rarest vitamin T, which contributes to the formation of platelets. Many more good words can be said about the "queen of the garden". And she helps from insomnia, and in the struggle for harmony will become a faithful companion. And most importantly, pumpkin juice has all these qualities, which can be prepared for the winter at home.

It is easiest for owners of juicers and juicers - all the work for them is done by smart assistants. Having nothing against the top models of juicers of world brands, I would like to note that it is still more convenient and safer to use domestically produced equipment for processing the crop - it is reliable, like a tank, and can work continuously enough long time... And you will get almost twice as much juice. But those who have not yet purchased a juicer or juicer should not despair: a little effort, and you will have a healthy, tasty, sunny pumpkin juice ready.

Pumpkin juice without pasteurization. Pass the prepared pumpkin through a juicer. For each liter of juice, add sugar (up to 5 tablespoons) and put on fire. Bring to a temperature of 90 ° C, boil for 5 minutes and pour into sterilized jars. Roll up.

Pasteurized pumpkin juice. Squeeze the pumpkin juice, bring to a boil and immediately pour into sterilized jars. Pasteurize half-liter cans for 10 minutes at a temperature of 90 ° C. Roll up.

Pumpkin juice without a juicer. Peel the pumpkin, cut into 2-4 cm pieces, put in a saucepan and add water to the level of the pumpkin. Remove the seeds from the seed part, and put the pulp to the pieces - it will give thickness to the future juice. Bring to a boil, boil for 5 minutes and rub through a sieve. Return the resulting mass to the pan, add sugar and citric acid (at the rate of 200-300 g of sugar and 15 g of acid per 6 liters of juice), squeeze the juice from 2-3 oranges, stir and put on fire. After boiling, pour into sterilized jars, roll up.

Pumpkin juice without juicer # 2. Grate the pumpkin on a coarse grater and add water to the level of the pumpkin. Put on fire, bring to a boil and boil until softened. Add lemon zest or juice to the mass (to taste). Then grind the whole mass in a blender, add a little water, if very thick, sugar to taste and bring to a boil. Cook for 10 minutes, pour into sterilized jars, roll up.

Ingredients:
1 kg pumpkin
2 liters of water
250 g sugar
1 lemon.

Preparation:
Grate the pumpkin on a coarse grater, put in a saucepan. Prepare sugar syrup from water and sugar, pour over pumpkin and cook, stirring occasionally, over low heat for 15 minutes. Cool, rub through a fine sieve. Put the resulting mass in a saucepan, add lemon, peeled and pitted, bring to a boil, boil for 15 minutes and pour into sterilized jars. Roll up, wrap up.

Ingredients:
7 kg pumpkin,
4 liters of 30% sugar syrup (for 1 liter of water 300 g of sugar),
1 tsp citric acid.

Preparation:
Cut the peeled pumpkin lengthwise into slices, bake in the oven until soft. Wipe through a sieve, add sugar syrup, heat, stirring constantly, to 80 ° C and pour into sterilized jars. Cover the jars with lids, sterilize: half-liter - 20 minutes, liter - 30 minutes. Roll up.

For 1 liter of squeezed pumpkin juice, take 1 glass of sugar. Warm up the juice to a temperature of 90 ° C, pour it into sterilized jars, sterilize half-liter - 20 minutes, liter - 30 minutes. Roll up.

Pumpkin juice with sugar in a different way

Ingredients:
7 kg pumpkin,
4 l of water,
4 kg of sugar
1 tsp citric acid
water for boiling pumpkin.

Preparation:
Peel the pumpkin, cut into cubes, add water at the rate of 1 glass of water per 1 kg of pumpkin and cook over low heat until soft. Rub through a sieve or chop with a blender. Boil sugar syrup, mix with juice, put on fire and heat to 80 ° C. Pour into sterilized liter jars and sterilize at 80 ° C for 30 minutes. Roll up.



Ingredients:
1 kg pumpkin
1 kg of apples
sugar to taste
lemon zest.

Preparation:
Squeeze the juice from pumpkin and apples, mix. Add sugar to taste (depending on the acidity of the apples), lemon zest and put on fire. Bring to a temperature of 90 ° C, hold for 3-4 minutes and pour into sterilized half-liter jars. Pasteurize at 90 ° C for 8-10 minutes, roll up.

Ingredients:
800 g pumpkin
800 g gooseberries
200-300 g of honey.

Preparation:
Squeeze pumpkin and gooseberry juices, mix, add honey and pasteurize in half-liter jars for 20 minutes. Roll up.

Pumpkin juice with nutmeg

Ingredients:
1 kg pumpkin
1.5 l of water,
a pinch of nutmeg
lemon juice, sugar - to taste.

Preparation:
Cut the pumpkin into small cubes, add water and cook until soft. Rub through a sieve or beat with a blender, add sugar, lemon juice, grated nutmeg and put on fire. After boiling, cook for 5 minutes, pour into sterilized jars, roll up.



Ingredients:
3 kg pumpkin,
500 g dried apricots,
3-4 large carrots,
1.5 kg of sugar
15 g citric acid
9 liters of water.

Preparation:
Cut pumpkin, carrots and dried apricots into cubes, put in a saucepan, pour 3 liters of water and cook for 2 hours. Then grind in a blender, put the resulting puree in a saucepan, add 6 liters of water, sugar, citric acid and cook for another hour. Pour hot into sterilized jars, roll up.

For the winter, you can prepare not only pumpkin juice in its pure, so to speak, form, but also use it for canning other products. For example, apples or cucumbers.

Cucumbers in pumpkin-apple juice

Ingredients:
1.5 liters of apple juice,
1 l pumpkin juice,
¼ glasses of salt,
¼ glasses of sugar,
cucumbers.

Preparation:
Soak small, strong cucumbers in a basin with running water for 5 hours, then remove from the water, dry, rinse boiling water and put tightly in jars. For each 3-liter can, approximately 1 - 1.2 liters of brine is consumed. The brine is prepared as follows: mix apple and pumpkin juices, add salt and sugar, put on fire and bring to a boil. Pour boiling brine three times over the cucumbers and roll up.

Cucumbers in pumpkin-apple juice No. 2

Ingredients:
2 kg of cucumbers,
600 g pumpkin juice
700 g apple juice
100 g of cherry leaves,
50 g of salt.

Preparation:
Wash the cucumbers, scald with boiling water and put tightly in a jar, shifting each layer with cherry leaves. Connect pumpkin and apple juices, add salt, boil and pour cucumbers three times. Roll up.

Apples soaked in pumpkin juice

Ingredients:
5 kg of apples,
2 large pumpkins.

Preparation:
Apples are soaked in large pots or casks. The inside of the vessel can be lined with a clean cellophane bag. Plucked apples should be allowed to mature for 7-10 days before urinating. Then the apples are washed thoroughly, the water is allowed to drain and laid in rows, pouring pumpkin juice over each row. The juice is prepared by the boiling method: cut the pumpkin into pieces, put in a saucepan, add water and boil until soft. Then rub the finished pumpkin through a sieve. Cover the apples filled with juice with a clean cloth, put the load on top.

After squeezing out the juice, a lot of cake remains, which is a pity to throw away, because it is also useful! This cake can be dried in the oven and then added to the pancake dough, cook porridge with it, make a casserole, or you can bake delicious cookies.

Ingredients:
1 glass of cake
1.5 cups wheat flour
½ cup bran flour
100 g sugar
1 tbsp vegetable oil,
½ tsp soda,
½ tsp vinegar
½ tsp salt,
1 bag of vanilla sugar
poppy seeds, raisins, nuts - optional.

Preparation:
Mix both types of flour, add cake, oil, salt, soda, sugar, vinegar or lemon juice, knead the dough. Add vanillin and filler (optional). Roll out into a layer ½ cm thick, cut out the cookies and bake at 180 ° C for 20 minutes.

Pumpkin juice is bland, so it is often mixed with other juices to make delicious, healthy cocktails.

Pumpkin juice with cucumber pickle: 100 g pumpkin juice, 30 g cucumber pickle, salt, sugar, black pepper - to taste.

100 g pumpkin juice, 50 g tomato juice, salt, sugar, black pepper - to taste.

Pumpkin juice with cranberries: 200 g pumpkin juice, ½ glass of cranberry juice, sugar, salt - to taste.

Pumpkin juice with lemon: 200 g pumpkin juice, lemon juice, salt, sugar - to taste.

Pumpkin Fruit Mix: juice from 500 g of pumpkin, juice from 2 apples, 500 g of blackberries, sugar - to taste. Stir the squeezed juices, add the blackberries, grated through a sieve, sugar. If it comes out thick, you can dilute a little with clean drinking or soda water.

"Gorlyanka": pumpkin juice, green onions, salt, sugar, ground black pepper - to taste. Squeeze the pumpkin juice, chop the green onion in a blender, mix with the juice, add salt, sugar and pepper to taste. This cocktail is good for throat ailments.

Pumpkin blueberry drink: juice from a kilogram of pumpkin, 2 glasses of milk whey, blueberries, sugar - to taste. Mix ingredients, garnish with berries.

Pumpkin juice and beet kvass drink: squeeze the juice from 500 g of pumpkin, mix with ¾ cup of beet kvass, add herbs, salt and sugar to taste.

Mix pumpkin and carrot juices in a 3: 1 ratio. This juice is useful for those who have decided to lose weight.

Pumpkin juice for the winter is easy and very healthy. Happy blanks!

Larisa Shuftaykina