Vegetable juices - an abundance of vitamins. They enrich the diet with trace elements, protect against diseases and strengthen the immune system. Therefore, they deservedly take their place of honor. Today we'll talk about the healthiest pumpkin juice.
Recipe content:
- How to make homemade pumpkin juice - cooking features
- Pumpkin juice in a juicer
- Pumpkin juice with orange
- Pumpkin juice for the winter without pasteurization
- Pumpkin juice for the winter, pasteurized
- Pumpkin juice with pulp
- Pumpkin and apple juice
- Video recipes
Pumpkin juice can be prepared at home without any problems and extra hassle. Moreover, it can be made, both for indispensable use, and harvested for the winter. This section offers some good recipes to add variety to your daily menu. Thus, you will not only enjoy amazing taste, but also increase the amount of vitamins and nutrients.
How to make homemade pumpkin juice - cooking features
There are a huge number of similar recipes for making pumpkin juices. A considerable selection of them is able to surprise with its taste and originality. And prepared juice for the winter is a great way to charge the body with vitamins and nutrients during the cold autumn and winter. And despite the fact that pumpkin is a very affordable vegetable that does not require a lot of effort and knowledge of cooking, there are still certain secrets.
- For the juice to be bright, rich, sweet, you should choose young fruits up to 5-7 kg with dense, bright and orange pulp.
- The pumpkin must be peeled, choose seeds with fibrous pulp, but if desired, the latter can be left. It does not affect the taste, but the juice is thicker.
- To prepare a healthy product at home, you should get a manual or electric juicer. This device will quickly distill the raw materials and separate the juice from the pulp.
- The remaining cake from the electrical appliance is used for fillings in pies, pancakes or milk porridge.
- In the absence of a juicer, the pumpkin pulp is grated or passed through a meat grinder, and then squeezed out with gauze.
- If other vegetables or fruits are involved in the preparation of juice (apple, orange, lemon, carrot), then they are treated in the same way.
- Freshly squeezed "fresh" is not stored, but immediately drunk or canned. During storage, it loses its nutritional properties.
- If the taste or smell of freshly squeezed pumpkin juice is not particularly pleasant, then it is mixed with other juices: vegetable, fruit, berry. The products will soften the taste of the drink and enrich it with vitamins and microelements.
- If necessary, the product is sweetened with refined sugar or honey, and the excess sweetness is broken up with water or citric acid.
- To add freshness to the drink, add a few twigs or mint leaves. They can be folded into a gauze bag to make it easier to remove afterwards.
- It is advisable to preserve the juice for the winter in small containers.
- When using pumpkin saka, you should be especially careful for people with low acidity of the stomach, with upset gastrointestinal tract, diarrhea. Also, and vice versa, whoever suffers from constipation and the gastrointestinal tract does not work correctly, pumpkin juice will be the first assistant.
- Gastroenterologists advise drinking a freshly squeezed drink in the morning 10-15 minutes before meals, but you can take it instead of an afternoon snack and for insomnia 30 minutes before bedtime.
- According to experienced housewives, the best juice is obtained from large-fruited and nutmeg pumpkin.
Pumpkin juice in a juicer
The easiest way to get pumpkin juice for the winter is to put the food through a juicer. This process greatly simplifies the work, while increasing the amount of drink.
- Caloric content per 100 g - 38 kcal.
- Servings - 500 ml
- Cooking time - 20 minutes
Ingredients:
Pumpkin - 1 pc
Step by step cooking:
- Wash the pumpkin, carefully peel the hard surface layer of the peel and remove the seeds. Cut the fruit into portions.
- Pass the prepared slices through a juicer. If there is no such device, then twist the vegetable through a meat grinder, and squeeze the mass manually through sterile gauze.
- Heat the juice to 90 ° C and keep on fire for 5 minutes, then pour into sterilized jars.
- Close the container tightly with lids and store in a cool, dark place.
Note: if desired, the taste of the juice can be enriched with sugar, honey, orange juice and other healthy products.
Pumpkin juice with orange
Pumpkin juice together with orange is obtained with an incredible citrus aroma and taste. And not pumpkin lovers will never guess what this drink is made of.
Ingredients:
- Pumpkin - 1 kg
- Orange - 1 pc.
- Sugar - 100 g
- Citric acid - 0.5 tsp
Step by step cooking:
- Peel the pumpkin, cut into pieces and cover with drinking water so that it completely covers the fruits.
- Boil the pumpkin until soft and beat with a hand blender.
- Wash the orange and squeeze out the juice in a convenient way for you. Add it to the pumpkin mixture.
- Add citric acid, sugar and cook for 10 minutes.
- The finished drink is thick and pulpy. It can be consumed immediately after preparation or chilled in the refrigerator. You can also roll it up hot in sterile jars and keep it in a cool place.
Pumpkin juice for the winter without pasteurization
Pumpkin - no more, no less - the queen of vegetable gardens! But they call her that for a reason, tk. this is a huge miracle, which contains a huge amount of carotene, which accelerates cell renewal, normalizes metabolism, maintains the strength of nails, bones and teeth.
Ingredients:
- Pumpkin - 1 pc.
- Sugar - for 1 liter of juice 5 tablespoons. Sahara
Step by step cooking:
- Peel the pumpkin from the hard cover, remove the seeds and pass through a juicer.
- Add sugar to the juice and put on fire.
- Bring the drink to a temperature of 90? C and boil for 5 minutes.
- Sterilize the jars and pour the drink over them.
- Roll up the juice with lids and store in a cool place.
Pumpkin juice for the winter, pasteurized
In continuation of the previous recipe, preparation of juice for the winter, it will not be superfluous to find out the difference and the technology for preparing pasteurized pumpkin juice.
Ingredients:
Pumpkin - 1 pc
Step by step cooking:
- Peel the pumpkin and squeeze out the juice. Do it in a way convenient for you.
- Pour the juice into a saucepan and bring to a boil.
- After that, immediately pour into pre-sterilized half-liter jars.
- Pasteurize the drink for 10 minutes at a temperature of 90 ° C. To do this, place the jars in a wide basin of water, cover with lids (do not roll up), fill with water 2/3 of the height of the cans and boil.
- After that, immediately roll up the container with clean lids.
Pumpkin juice with pulp
Enriching the body with useful substances is as easy as shelling pears, especially if you have a bright and beautiful pumpkin in stock. Indeed, it is impossible to eat a whole vegetable at one meal, while drinking a glass of juice is quite realistic. In addition to the above benefits of this vegetable, another important criterion for the product is the elimination of excess fluid from the body. That is why the medicinal drink should be drunk by both adults and children.
Ingredients:
- Water - 2 l
- Orange - 2 pcs.
- Pumpkin - 1 kg
- Sugar - 100 g
Step by step cooking:
- Wash the vegetable under running water, peel and grate on a medium or fine grater.
- Pour water into a saucepan, add sugar and boil the syrup like on jam.
- Add chopped pumpkin to the syrup and bring to a boil.
- Reduce heat and cook vegetable mixture for 5-7 minutes. Cool afterwards.
- Wash the orange and use a citrus juicer to separate the juice.
- Combine the pumpkin pulp with pure orange juice.
- Whisk the mixture with an immersion blender until smooth.
- Bring the juice to a boil and pour into pre-pasteurized jars.
- Roll up the container with metal lids, turn it upside down, wrap it up with a warm blanket and leave to cool completely.
- Store canned food in a cool place.
Pumpkin and apple juice
To kill the specific taste and smell of freshly squeezed pumpkin juice, it should be combined with apples. Then all family members will be happy to drink such a drink, while also receiving indisputable benefits for the body.
Ingredients:
- Pumpkin - 1 kg
- Apples - 1 kg
- Sugar - 200 g (adjust the specific amount of sugar depending on the sweetness of the food)
- Citric acid - 10 g
Step by step cooking:
- Washed and peeled pumpkin, cut into large pieces and squeeze out the juice using a juicer.
- Wash the apples, remove the core with the seed box with a special knife and also pass through the juicer.
- Combine apple and pumpkin juice.
- Add sugar and citric acid to the drink.
- Boil the juice after boiling for 7-10 minutes, while stirring so that the mixture does not burn.
- Pour hot pumpkin-apple juice into previously prepared sterilized jars and roll up with clean lids.
- Turn the jars upside down, wrap them in a warm towel and leave to cool.
Video recipes:
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