Pumpkin juice for the winter

You can prepare pumpkin juice at home for the winter immediately after harvesting or later, when you have more free time. Although pumpkin can be stored for a long time, the finished juice takes up much less space than large fruits. Even after heat treatment, pumpkin retains most of its beneficial properties. You can improve the quality of the drink by adding juice from various fruits and berries.
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How to make healthy pumpkin juice

To get delicious pumpkin juice, you must strictly follow the technology for making it at home. It is important not only to choose the right pumpkin fruits for juice, but also to take into account all the nuances and subtleties of their processing.

What can happen and what can be avoided when preparing pumpkin juice:

To prevent pumpkin juice from becoming bitter, you do not need to use overripe large fruits. There are also varieties of pumpkin that are simply unsuitable for use for juice. The pumpkin will taste bitter if there was too little moisture during its growth. During long-term storage, bitterness also appears in the fruits.
Pumpkin juice itself has a thick texture. To obtain a thinner juice, water is added during cooking. The finished drink is diluted with apple or orange juice.
The natural composition of the juice does not contain any preservatives or acids. When preparing for the winter, you need to add citric acid or natural lemon juice. Lack of acid can lead to fermentation.
To preserve the juice until the next pumpkin harvest, you need to store the sealed jars of juice in a cool, dry place.

To prepare juice, use a juicer, juicer, meat grinder, or prepare it using a simple manual method. Pumpkin pieces are boiled or baked in the oven with the addition of water.

How to cook

Not all orange fruits are suitable for making juices. The most suitable varieties are Vitamin (gray), Muscat, Amazon, Candied fruit.

Pumpkin nectar is tasty and aromatic only from juicy young fruits weighing no more than 7 kg (optimally 4–5 kg). This pumpkin contains a lot of carotene and fructose. Larger fruits will taste bitter and produce less useful nectar.

Vegetable preparation and processing

Choose ripe fruits without damage or rot, with bright flesh. Stored or chopped pumpkins will not work, only fresh ones, ideally just picked. It is easy to determine whether a pumpkin is ready for processing or not by looking at its tail. If it is dry and breaks off without effort, feel free to use the vegetable to prepare drinks for the winter.

Step-by-step instructions for preparing vegetables for canning are as follows:

Select a suitable copy.
Wash it thoroughly.
Cut the fruit in half. Pull out the fibers with seeds.
Peel the pumpkin.
Cut the pulp into large cubes.

Juicers make the process of making juice much easier, squeezing it out in a matter of minutes. They are divided into rotary, centrifugal, screw and twin screw. All of them allow you to get maximum fluid and retain most of the vitamins. The operating principles and prices of the devices are different, but the result is almost the same.

Preparing a drink with and without pulp

After the liquid is separated from the pumpkin, the pulp remains. To obtain juice with pulp, part of this pressed mass is added to the drink. Afterwards it is subjected to heat treatment and rolled up for the winter.

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Apple and pumpkin juice at home for the winter

Among the huge number of recipes for making juice for the winter, a recipe with the simultaneous use of apples and pumpkin has a special place. This is not just a tasty juice, it is a divinely tasty and healthy juice for both children and the elderly.

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Ingredients for making juice:

any type of pumpkin – 4 kg;
medium lemon;
2 kg of ripe juicy apples;
a glass of sugar;
0.5 liters of water.

Cooking steps:

Wash the fruits thoroughly and dry. Peel and remove seeds.

Cut the pumpkin and apples into medium-sized pieces.
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Place the prepared ingredients in a deep bowl or saucepan. Add water, put on fire and boil.
Cook for 10 minutes until the pumpkin and apples become soft. Drain the water and pass the boiled fruits through a juicer.

Heat treatment is not necessary. Immediately pass fresh ingredients through a juicer. Boiled pieces of apples and pumpkin can simply be pureed with a blender until a homogeneous puree is obtained.
Place the lemon in the microwave for 2-3 minutes and then squeeze the juice out of it.
Pour sugar into the apple-pumpkin puree and add lemon juice. Add boiled water. Mix everything well and bring to a boil. Boil for 3 minutes.
Pour hot juice into clean, dry jars and immediately seal with sterilized lids.

Store the workpiece in the basement or pantry.

Pumpkin-apple juice

Pumpkin-apple drink in winter is an excellent remedy for the prevention of colds, as well as a way to strengthen the body's defenses and improve immunity. Both pumpkin and apples keep well for a long time, so you can make juice at any time. But those who want to prepare such a drink in advance can use unique recipes.

First cooking method

Required components:

pumpkin (1 kg);
apples (1 kg);
sugar (200g);
citric acid (10 g).

Recipe:

The pumpkin is cleared of seeds and peel, cut into small pieces and passed through a juicer. The same thing needs to be done with apples. Mix pumpkin and apple juices and add a little citric acid. Bring the prepared mixture to a boil over low heat, stirring constantly. Add sugar at your own discretion.

After this, the product must be poured into sterilized jars and rolled up.

Second cooking method

Components:

pumpkin – about 150 g;
0.5 kilograms of apples
1 cup of sugar
citric acid – 10 g;
water – 50 ml.

Cooking method:

First, the vegetable must be cleaned of seeds and peel, then grated. It is advisable to use a fine grater to obtain a homogeneous mass.

Add water to the resulting mixture and bring to a boil. Boil over low heat for 5 minutes, stirring constantly. After this, the mixture is passed through a sieve. Citric acid and a glass of granulated sugar are added to the resulting juice.

Peeled and chopped apples should be passed through a juicer, and the resulting juice should be added to the pumpkin drink and boiled.

The hot mixture should be poured into sterilized jars and rolled up. Store jars in a warm place until completely cooled.

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Pumpkin juice in a slow cooker

To prepare pumpkin juice, use a modern kitchen gadget - a multicooker. The drink will definitely turn out tasty and healthy. The only downside is that it only makes a small amount of juice at a time.

Calorie content of 100 g of pumpkin juice from a multicooker is 31 kcal.

For 2.5 kg of prepared pumpkin pulp you will need one lemon, a glass of sugar, 20 g of citric acid and 2 liters of purified water.

Method of preparing the drink:

Wash the sweet pumpkin thoroughly and dry with a paper towel. First, cut into several large pieces for easy removal of the thick peel and seeds.
To add to the slow cooker, cut large pieces of pumpkin into smaller cubes. Pour water into the bowl with the cubes.
Select the “Extinguishing” mode and set the timer to 40 minutes. Close the lid and press the “Start” button.
After turning off the unit, use a blender to beat the boiled pumpkin well.
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Squeeze the juice from the lemon and add it to the puree. Add sugar and citric acid. Mix everything well. If the juice is too thick, you can add more boiled water.
Start the multicooker again so that the juice boils and cooks for a couple of minutes.
Pour hot juice into jars. After cooling completely, move the jars of juice to the pantry or cellar.

Sterilized pumpkin juice

For preparation you will need the following ingredients:

pumpkin (7 kilograms);
sugar syrup (4 l);
citric acid (1 tsp)

Method of preparation: peeled pumpkin is cut into pieces and baked in the oven. When the vegetable becomes soft, it must be passed through a sieve. Sugar syrup is added to the prepared mixture, heated to 80 degrees, poured into jars and sterilized. Sterilize 0.5 liter jars for 20 minutes, 1 liter for half an hour.

Pumpkin and gooseberry juice for the winter

A juicer is used to make juice for this recipe. The amount of pumpkin and gooseberries is taken in a 1:1 ratio.

For 1 kg of pumpkin you need to take a glass (200 ml) of natural honey.

Cooking steps:

Prepare the pumpkin before adding it to the juicer.
Use a juicer to extract pumpkin juice.
Sort and wash the gooseberries. Place on a towel to dry the berries.
Pass the berries through a juicer.
Pour both juices into a deep container and add honey. Mix thoroughly until the honey is completely dissolved.
The juice must be pasteurized so that it can be sent for long-term storage. To do this, pour the juice with honey into clean, sterile jars.
Place a wire rack on the bottom of a large saucepan or place a towel folded in several layers. Next, install the jars of juice, having previously covered them with lids.
Pour water into the pan so that the necks of the jars remain above the surface of the water.
Place the pan on the fire and begin the pasteurization process. After boiling, keep the jars of juice for 25 minutes.
Roll up hot jars immediately.

Pumpkin juice for the winter with lemon

Juicing this recipe doesn't require much effort, and you'll end up with delicious pumpkin juice for the winter. Ready pumpkin juice can be stored for a long time in sterilized jars or in the refrigerator.

Ingredients:

1 kilogram of pumpkin pulp;
2 liters of water;
250 grams of sugar;
1 lemon.

Recipe:

Grate the peeled pumpkin and pour boiling sugar syrup over it. Mix all the contents and continue to cook over low heat for twenty minutes. Then remove the pan from the heat and cool all the contents.

Grind the boiled pumpkin using a sieve or using a blender and put it back into the pan. Add the juice of one lemon, bring the entire contents to a boil, and simmer all the time, stirring, for ten minutes.

At the end of cooking, pour the finished juice into pre-sterilized jars.

To prepare juice according to this recipe, you need to select suitable containers. An enamel pan is most suitable for making juice. It is better not to cook pumpkin juice with lemon in an enamel pan.

Pumpkin juice with orange recipe

There is nothing complicated about the recipe for making orange and pumpkin juice. Pumpkin itself does not have a special taste, but adding a little citrus fruit to it, you will get a juice that tastes simply extraordinary.

Ingredients for making juice:

peeled pumpkin – 5 kg;
two medium-sized oranges;
thin-skinned lemons – 2 pcs.;
600 g sugar;
citric acid – 10 g.

Juicing process:

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Cut the pre-washed pumpkin into several large pieces so that it is convenient to select the seeds and cut off the peel. Cut the peeled pieces into small slices.
Transfer the pumpkin to a deep container and fill with settled water. Cook over medium heat until the pumpkin pieces are soft. Blend with a blender until pureed.
Pour boiling water over lemons and oranges. Remove the peel from the fruits and grind them with a meat grinder.
Add sugar, zest and chopped citrus pulp to the pumpkin puree. Pour in water in the amount of 1/3 of the puree. Cook until sugar is completely dissolved.
Wash the jars well and sterilize them in the oven or microwave.
Pour the hot juice into jars and roll up the lids. Wrap in a warm blanket and leave until completely cooled.

Pumpkin drink recipes for the winter

Pumpkin juice does not have a strong taste, so honey, nutmeg, juices of various berries, fruits and vegetables are added to it. We have prepared a selection of the best healthy drink recipes for the winter.

With apple

Pumpkin goes great with apple. You can see this for yourself by preparing the drink according to the following recipe.

Ingredients:

pumpkin – 1 kg;
apples – 1 kg;
sugar – 0.25 kg;
zest of 1 lemon.

Preparation:

Extract pumpkin and apple juices using a juicer.
Mix them in a saucepan, add sugar and lemon zest. Bring to a boil and simmer for 10 minutes.
Let the drink cool slightly and roll it into prepared, clean jars for the winter.

With carrots

Pumpkin juice with carrot juice is the most popular combination.

Ingredients:

pumpkin – 1.5 kg;
carrots – 1 kg;
sugar – 0.1 kg;
lemon juice – 60 ml;
water – 1 l.

Preparation:

Pass the carrots and pumpkin through a juicer. Add water to the remaining cake, mix and place on the stove. Bring to a boil, reduce heat and simmer for 10 minutes.
Cool slightly and strain through a sieve.
Add pumpkin, carrot and lemon juice, sugar, bring to a boil and simmer for 10 minutes over low heat.
Roll the hot drink into sterile jars.

With orange

Pumpkin drink with oranges has a pleasant sweet and sour taste and has a tonic effect. It is good to drink in winter for colds.

Ingredients:

pumpkin – 4 kg;
orange – 0.5 kg;
sugar – 0.8 kg;
water – 2.5 l;
citric acid – 10 g.

Preparation:

Squeeze the pumpkin juice.
Squeeze it out of the oranges and be sure to remove all the seeds.
Pour water, pumpkin and orange juices into a saucepan. Add sugar, citric acid and place on the stove.
After boiling, simmer the drink over low heat for 10 minutes, stirring occasionally.
Remove any foam from the finished drink and pour it into prepared jars while still hot. Roll up the lids.

With citric acid

This simple recipe will take no more than half an hour to prepare.

Ingredients:

pumpkin – 3 kg;
water – 2 l;
sugar – 0.4 kg;
citric acid – 2 tsp.

Preparation:

Cut the pumpkin pulp into medium-sized pieces, add water and put on fire. Bring to a boil and simmer for 10 minutes over low heat, stirring occasionally.
Pass the boiled pumpkin through a juicer.
Add sugar and citric acid. Place on the stove and bring to a boil. Skim off any foam that forms on the surface and cook for 1-2 minutes.
Pour the finished juice into prepared clean jars and secure with sterile lids. Turn the containers over and leave until completely cool.

With dried apricots

In this recipe, in addition to the already familiar ingredient - carrots, another orange product is used - dried apricots.

Ingredients:

pumpkin – 2.5 kg;
dried apricots – 0.3 kg;
carrots – 0.3 g;
sugar – 1.5 kg;
water – 7.5 l;
citric acid – 10 g.

Preparation:

Cut the prepared ingredients (washed and dried) into cubes and pass through a juicer.
Mix fruit and vegetable nectars and put on fire. Bring to a boil and simmer over low heat for about 15 minutes.
Add water, sugar and citric acid. Bring the mixture to a boil again and simmer over low heat for 1 hour, stirring occasionally.
Pour the hot drink into prepared jars and close the lids.

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With sea buckthorn

To prepare a sweet and sour drink, take slightly unripe sea buckthorn berries and a pumpkin that has been sitting a little after picking.

Ingredients:

pumpkin – 3.5 kg;
sea buckthorn – 1 kg;
sugar – 100 g;
water 150 – ml;
citric acid – 5 g.

Preparation:

Pass the pumpkin through a juicer.
Fill the berries with water and place on the stove. Cook until the sea buckthorn becomes soft. Then cool the resulting berry mass and rub it through a sieve.
Mix pumpkin and sea buckthorn juices with sugar and citric acid. Place the pan with the mixture on the stove and simmer over low heat for 5 minutes.
Pour the finished drink into sterilized jars and store for the winter.

With gooseberries

An unusual combination, but it’s worth trying this vitamin mix.

Ingredients:

pumpkin – 0.8 kg;
gooseberries – 0.8 kg;
honey – 0.2–0.3 kg.

Preparation:

Squeeze the juices from pumpkin and gooseberries and mix them with honey.
Pour the drink into half-liter jars and sterilize for 20 minutes.
Roll up with metal lids.

With cranberries

Pumpkin-cranberry drink is a real “vitamin bomb”. Ideal for winter.

Ingredients:

pumpkin – 2 kg;
cranberries – 2 kg;
sugar to taste.

Preparation:

Pass the pumpkin cubes through a juicer.
Squeeze the juice from the cranberries and pass it through a cloth to remove the pulp.
Mix the juices, add sugar and place on the stove. Bring to a boil, then reduce heat and simmer for 10 minutes.
Pour the hot juice into sterile jars and seal for the winter.

Sugarless

A sugar-free drink has a number of undeniable advantages. The juice is not only nutritious, but also dietary. If desired, its taste can be varied with honey or nutmeg.

Ingredients:

pumpkin – 3 kg;
water – 4 l.

Preparation:

Extract pumpkin juice using a juicer.
Add water and simmer the drink over low heat for 25 minutes.
Roll into jars and sterilize for 20 minutes.
Roll up sugar-free pumpkin juice for the winter.

Carrot and pumpkin juice at home for the winter through a juicer

By combining the beneficial properties of carrots and pumpkin into one, you will get a unique drink with medicinal properties.

Carrot-pumpkin juice should not be consumed if the gastrointestinal tract is disrupted.

Wash and peel carrots (2.5 kg). Peel sweet varieties of pumpkin from peel and seeds and cut into pieces (7.5 kg).

Using a juicer, process the pumpkin first and then the carrots. The result will be a liter of carrot juice and 3 liters of pumpkin juice.

Pour both drinks into one pan and boil. When boiling, remove the foam. Add 100 g of sugar and mix well. Boil the juice for 3 minutes.

Pour the prepared juice hot into sterilized jars. Roll up and wrap in a warm blanket. After a day, put the workpiece in the pantry for storage.

How to make pumpkin juice with pulp

Aromatic, thick pumpkin juice is prepared without using a juicer. Almost any type of pumpkin is suitable for making this drink. The amount of sugar depends on the sweetness of the pulp and personal preference.

For 5 kg of pumpkin pulp you need to add 10 g of citric acid.

Juicing steps:

Wash the fruit well and dry with a paper towel.

Cut into large pieces and remove seeds.

Cut the pumpkin into strips to make it easier to cut off the skin.
Cut the completely peeled pumpkin into cubes and place in a saucepan.

For 5 kg of prepared pumpkin you will need a 10 liter container.
Add enough purified water to cover the pumpkin pieces.

This will create a thick juice, with a consistency more like a puree. To obtain a thinner drink, add more water.
Set the pan over medium heat and bring to a boil. Juice preparation time – 10 minutes. If the pumpkin pulp is too dense, it will take longer to soften it.
Using an immersion blender, thoroughly blend all the pieces of cooked pumpkin until pureed.
Now is the time to add sugar and citric acid to give the drink the desired sweetness. For approximately 7.5 liters of finished juice, add 350 g of sugar and 10 g of citric acid.
Once again, place the pan with the juice on the fire and boil. To prevent the juice from burning, you need to stir it.
Pour the aromatic juice into pre-prepared sterile jars and roll up.

In winter, thick juice should be diluted with any other juice of liquid consistency before drinking.

How to make pumpkin juice without a juicer. Method No. 1

The pumpkin, cleared of seeds and peel, is cut into small pieces, which are placed in a saucepan and filled with water. Bring to a boil over low heat and cook for 5-7 minutes. Then pass the pumpkin through a sieve, add sugar and citric acid, maintaining the proportion of 200 g of sugar, 15 g of citric acid for every 6 liters. Add freshly squeezed orange juice to the mixture and bring to a boil. After this, the drink can be poured into jars and rolled up.

Preparing pumpkin juice in a juicer at home for the winter with dried apricots

Using a juicer, preparing juice for the winter is easy and simple. The drink always turns out tasty and healthy. You only need two ingredients - dried apricots and pumpkin. The quantity is taken arbitrarily according to personal preference. There is no need to add sugar at all.

Cooking process:

Pour clean water into the lower compartment of the juicer up to the upper mark. Place the container on the fire.
Install a device for collecting the drink and place a sieve.
Place the pre-peeled and chopped pumpkin along with dried apricots on a sieve. Close the lid tightly. Steam the fruits over medium heat.
Place the sterilized jar under the hose to collect the finished juice.
Remove the full jar and offer it to a friend. Roll up the hot juice immediately. Leave until completely cool and store in a cellar or pantry.

The shelf life of this delicious drink will increase if you keep the jars in the refrigerator.

Tandem of sea buckthorn and pumpkin juices

When the time comes for sea buckthorn to ripen, you can prepare a fortified drink from sea buckthorn berries and pumpkin pulp.

Ingredients for the drink:

ripe sea buckthorn berries – 1.5 kg;
pumpkin juice – 5 l;
clean water – 250 ml.

To prepare pumpkin juice, use any method available to you. You can simply boil the pumpkin with a little water and puree it in a blender. Good pumpkin juice is obtained by using a juicer.

To obtain sea buckthorn juice, the berries must first be sorted, washed and dried. Pour into a deep saucepan and add water to cover the fruit. Boil the contents until the berries become soft.

Grind the boiled mass through a metal sieve. Mix both juices in one container. Pour in a glass of water and boil again.

Pour hot juice into jars. Roll up and store.

We have presented only a small part of the ways to prepare pumpkin juice for the winter. Preparing pumpkin juice at home for the winter will be a real help on cold winter days. A healthy drink will help improve the health of all family members, because it retains the vitamins and microelements necessary for the body.

Pumpkin juice for the winter with apples

What are the best apples to use for making pumpkin juice? Of course, it is better to use green apples, since they are healthier compared to other varieties. If you don't have green apples, you can use other varieties of apples.

Ingredients:

1 kilogram of pumpkin;
1 kilogram of apples;
250 grams of sugar;
zest of one lemon.

Recipe:

Remove seeds, excess fibers and thick skin from the pumpkin. Grind the pumpkin using a medium grater and mix with sugar, mix all the contents. Leave the pumpkin like this for ten minutes so that it can release its juice.

Then squeeze the crushed pumpkin using gauze until juice is obtained. You don’t have to throw away the remaining pumpkin pulp, but use it to make delicious baked goods.

Peel the prepared apples from seeds and skin, cut into small pieces, sprinkle with lemon juice to prevent them from darkening. Using a blender, puree the apples. Add pumpkin juice to the chopped apples and add a little lemon juice. The apple and pumpkin juice is completely ready, enjoy your meal.