Our body especially needs a large amount of minerals and vitamins in winter to increase

resistance to all infections, boost immunity. There are many ways to do this, but few people know that the most common pumpkin, or rather its juice, successfully copes with this problem. It would seem that there is nothing special about the vegetable. But it turns out - extremely healthy drink not only for an adult, but also for a child. It is enough to drink 2 glasses of wonderful juice a day and you can cover daily requirement the body in phosphorus, potassium, magnesium, vitamins E, A, C. And at the same time, the figure will not suffer at all. Moreover, pumpkin juice is known for its healing properties. It is used to treat diseases of the stomach and intestines, and insomnia can be overcome. Due to the vitamin K content in it, it relieves low blood clotting. As you can see, the benefits of the drink are beyond doubt. All that remains is to find out how to prepare pumpkin juice.

Healing pumpkin juice

The drink can be drunk freshly squeezed, or you can prepare it for future use. Juice from fresh pumpkin (fresh) is very simple to make. The vegetable must be peeled, the entrails removed, and the pulp cut into pieces. small size. Next, pass the prepared pieces through a juicer or meat grinder.

Squeeze through cheesecloth. And that's it, the process is over. Drink to your health! Better cook in small portions, but every day. And another tip: do not throw away either the pulp or the seeds. The pulp can be used for other dishes or for compresses, and the seeds can be used either as a separate product or for baking.

To prepare with pulp for the winter, special effort you won't be required to. The recipe is very simple. You need to take a small pumpkin (1 kg), granulated sugar(glass), water (up to 2 l) and lemon juice.

To prepare pumpkin juice with pulp for the winter, it is better to take a vegetable with a brighter orange color; it contains more carotene. Peel the pumpkin from rough skin and seeds. Cut the pulp into small pieces (or grate on a grater with large holes). Place everything in a saucepan. Pour clean water, add sugar and cook over low heat. Bring to a boil and continue cooking for 10 minutes (the vegetable should become much softer). While the pumpkin is cooking, squeeze the juice out of the lemon. After the time has passed, the boiled mass should be cooled and thoroughly rubbed through a fine sieve. Next, add the resulting pureed mass. Now the pumpkin juice must be cooled. And you can drink for your health. Using the same recipe, pumpkin juice with pulp is prepared for the winter. To do this, the drink must be brought to a boil again, boiled for 4 minutes and poured into sterilized jars. Seal the container with pumpkin juice and cool.

There are many recipes for preparing pumpkin juice for future use. You can also add vegetables and fruits to it. And then the juice from the pumpkin with pulp, stored for the winter, not only several times its own beneficial features multiplies, but also becomes tastier.

Pumpkin is stored very well, preserving its taste and healing qualities so this one extraordinary juice you can drink it all year round.

It was a real discovery for me how, it turns out, you can make pumpkin juice at home in different ways. The recipe that I want to offer you will be appreciated by those who do not have a juicer on their farm. The simple and ingenious technology is highly economical, because from two and a half kilograms of pulp only one tablespoon of cake remains. And not a full container, as after squeezing in an electric juicer. Intrigued? Yes, I myself was pleasantly surprised. But that is not all! The juice is concentrated. And it becomes exactly the same as the store-bought one if it is diluted by half with water! That is, I ended up getting 4 liters of juice from one medium-sized pumpkin! My husband drank some of it right away, joyfully saying: “Oh, just like from the store!” I managed to put some away for the winter.

The proportions for juice are:

• Pumpkin – 3.5 kg (unpeeled weight),
• Water – 1 liter,
• Sugar – 12 tablespoons
• Lemon juice from 1/2 large lemon
• Citric acid – 5 grams (if the juice is stored for the winter).

Method for preparing pumpkin juice

My pumpkin is of an unknown variety. It is usually called "garden". It has a thick skin, many large seeds and a large clump of fibers. I first cut it in half and scraped out the seeds.

Then I collected everything necessary products for clarity and convenience.

I cut the pumpkin into slices.

I cut off the skin from each slice. It didn't take as long as I expected. About seven minutes.

I cut the pumpkin into rough pieces and put it in a pan. I poured some water. She just covered the bottom.

I put the pan on the stove and cooked the pumpkin until soft, stirring occasionally. My pumpkin was completely cooked in 40 minutes. During this time, it settled by a third and managed to give a lot of juice.

Added sugar. I wrote in the ingredients list how much sugar I added. But in general it would be correct to write “to taste,” because pumpkins can be more or less sweet. Here you need to try. I invited my husband, who is the only one in the family who drinks this juice. And she followed his instructions: “A couple more spoons, one more, two more,” etc. So it ended up being 12.

Then I added citric acid(it is necessary as a preservative and if you do not plan to seal the juice for the winter, then do not add it) and poured in freshly squeezed lemon juice. It squeezes out well if, after cutting it in half, you simply roll a tablespoon inside the half. Just make sure that no seeds get into the juice. It is better to squeeze the juice into a separate cup, and then strain it into a saucepan with pumpkin juice through a sieve.

I mixed everything. My sugar immediately dissolved in the hot juice.

And then an important and necessary point - pumpkin juice must be passed through a fine sieve to remove all solid particles from it.

This is done simply and even pleasantly. Pour the juice in portions into a sieve.

Three tablespoons per sieve. Gradually the juice will turn into liquid puree, then into thick.

And finally, we will only have the pulp left - just one tablespoon from the entire non-small pumpkin.

Place the pan with juice on the stove. Bring to a boil, turn the heat down to low and let simmer for five minutes.

By this time, we should already have sterilized jars prepared. I put them on a wire rack over a boiling pan with their necks down and let them sit for 15 minutes. Boil the lids for 5 minutes.

Pour the juice into jars and roll up or screw on the lids. Turn the jars upside down, let them cool and put them away for storage.

What to do if the pumpkin on your personal plot is an enviable one (or at the market closer to autumn it is sold very cheaply), and pumpkin pie and have you already eaten enough porridge? It’s a shame to throw away the leftovers, but fresh Vegetables don't last long. There are several ways out: freeze, process into puree or roll up in the form of juice.

We'll talk about him. And to convince you to prepare it, let us remember the benefits of pumpkin juice.

The benefits and harms of pumpkin juice

“Pumpkin cleanses the body” is a popular and, what rarely happens to them, true belief. It removes toxins, helps with poisoning and even with contamination by radioactive elements. All thanks to pectin (also found in beets, carrots, citrus fruits, apples). It itself is practically not absorbed, but it absorbs everything harmful.

Pumpkin also contains a scattering of vitamins: A, B, E and rare vitamin K, which is beneficial for the blood, as well as ascorbic acid (vitamin C).

Pectin normalizes digestion, reduces cholesterol levels, and improves intestinal activity. It would seem that, total benefit. But not everyone can drink pumpkin juice, and even healthy people- in quantities that do not go beyond healthy limits. Why?

Partly - precisely because of the effect on the intestines. For constipation, all pumpkin derivatives are your saviors, but for diarrhea and a tendency to it, it is better to abandon them completely. Even from seeds. People sensitive to carotene also need to be careful. If the body responds with an allergy to carrots, it will have the same reaction to pumpkin.

For everyone else whose body tolerates all pumpkin components well, we offer several options on how to prepare pumpkin juice for long-term storage.

Pumpkin juice for the winter through a juicer

General principle: pass the pumpkin through a juicer and pasteurize. Then pour into sterilized jars and roll up. Without additives, such a product can be stored quite well, especially in a cold place, but with sugar and natural preservatives it will last even longer. It will definitely survive until winter.

The jars are sterilized by steam, the lids too, or they are immersed in boiling water for a few seconds.
The juicer usually produces a product with pulp. If you want it thicker, rub what’s left in it through a sieve or puree it in a blender and add it to the juice.
And now directly to the recipes.

With lemon

For 1 kg of pumpkin, take 1 lemon and 250 g (large glass) of sugar. You can take more or less depending on how sweet you like it.

Squeeze the pumpkin and lemon. Most juicers have a citrus attachment.
Mix the resulting juices in a saucepan. Add if desired pumpkin pulp. Add granulated sugar.
Stirring thoroughly, heat over low heat until the sugar dissolves.
Bring the mixture to a boil and immediately remove from heat.
Pour into sterilized jars, roll up, turn upside down and let cool.
Store in a cool place (cellar, balcony or garage is best, just make sure the jars don’t burst in the cold). Open cans Store strictly in the refrigerator!

With orange

There will be less sugar in this version than in the previous one, and more citrus fruits. For 1 kg of pumpkin you will need 3 oranges, 15 g of citric acid and 200 g of sugar (small glass).

Squeeze the pumpkin and oranges.
pumpkin juice mix with sugar and bring to a boil, stirring. Make sure the sugar is completely dissolved.
Add Orange juice and citric acid, mix everything thoroughly again.
Sterilize the jars and pour the mixture. Roll up, turn over and wait to cool.
Put away for storage.

With honey

Honey is an excellent preservative. Once upon a time, fruits and berries were prepared in honey. Vegetables are no worse!

For 1 kg of pumpkin you will need to take 2 tbsp. l. honey If it's too sweet, add citric acid at the tip of a knife.

Extract pumpkin juice.
Heat until the first bubbles appear, that is, almost to a boil.
Remove from heat, add honey and, while still hot, stir until dissolved.
Pour into prepared jars and roll up. Allow the jars to cool upside down.
Place in a cool place.

Pumpkin juice in a juicer for the winter

In a juicer, juice is prepared using steam. A pumpkin, peeled and seeded and cut into small pieces, is placed in the upper container; water is poured into the lower container up to the mark. The juice cooker is put on fire, and the process begins. The water will evaporate, pass through the pumpkin and, along with everything tasty and healthy, flow down the spout or tap directly into the desired container. The liquid will not appear immediately; you will need to let it cook.

You can add sugar to the raw materials directly into the juicer (again, so that it doesn’t spoil longer) and other fruits and vegetables, which we will talk about in the recipe below. And you can immediately place sterilized jars under the tap and roll them up as they are filled.

Or collect the juice in a saucepan to heat again, adding additional ingredients. More on this below too.

With apple

The proportions here will be similar to the method of preparation in a juicer: for 1 kg of pumpkin 250 g of sugar. And also 1 kg of apples.

Peel and seed the pumpkin and apples and cut into slices.
Place in a juicer and cover with granulated sugar.
Fill the lower container with water and put on fire.
Place a sterilized jar under the tap. When it is full, roll it up with a sterilized lid.
Turn the jar over and leave it alone until it cools.
After this, store in a cool place.

With carrots

Carrots, like pumpkins, have a bright color. Carotene is responsible for it both here and there. Both vegetables are very healthy, but they taste different. Carrots are cuter, so for 1 kg of pumpkin we will take 2 carrots so as not to interrupt the typically mild pumpkin flavor. You will need 200 g of sugar.

Squeeze the carrots.
Peel the pumpkin, cut it and put it in a juicer. Cover with granulated sugar.
Fill the container with water and put the juicer on the fire.
Place a saucepan to collect the juice. When it stops going, put the pan on the fire, pour in the carrot juice and bring to a boil. Mix.
Remove from heat, pour into prepared jars and seal.
Turn the jars over and after cooling, remove and store.

Many people will save these recipes. useful material. Bon appetit!

If corn is the queen of the fields, then pumpkin is the queen of the vegetable gardens. That's it, no more, no less! And it’s not for nothing that this huge miracle is called that. Pumpkin contains a lot of carotene - almost as much as carrots! - which normalizes metabolism, accelerates cell renewal, maintains strong teeth and bones. It 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 Botkin's disease. Pumpkin is also useful as a choleretic and antitumor agent. In addition, pumpkin contains the rarest vitamin T, which promotes the formation of platelets. Many more good words one might say about the “queen of the vegetable garden.” And it helps with insomnia, and in the fight for harmony it will become a faithful ally. And most importantly, pumpkin juice also has all these qualities, which can be prepared for the winter at home.

It’s easiest for owners of juicers and juicers - smart people do all the work for them assistants. Having nothing against the top models of juicers from world brands, I would like to note that for harvest processing it is still more convenient and safer to use domestically produced equipment - it is reliable, like a tank, and can work continuously enough for a 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: with a little effort, you will have 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 tbsp) and put on fire. Bring to a temperature of 90ºC, boil for 5 minutes and pour into sterilized jars. Roll up.

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

Pumpkin juice without a juicer. Peel the pumpkin, cut into 2-4 cm pieces, place in a saucepan and add water to the level of the pumpkin. Remove the seeds from the seed part and add the pulp to the pieces - it will add 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 and seal.

Pumpkin juice without juicer No. 2. Grate the pumpkin on a coarse grater and add water to the level of the pumpkin. Place on the fire, bring to a boil and simmer until softened. Add lemon zest or juice (to taste) to the mixture. 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, and roll up.

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

Preparation:
Grate the pumpkin on a coarse grater and place in a saucepan. Prepare sugar syrup from water and sugar, pour over the pumpkin and cook, stirring, for 15 minutes over low heat. Cool, rub through a fine sieve. Place the resulting mass in a saucepan, add peeled and pitted lemon, 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 (300 g of sugar per 1 liter of water),
1 tsp citric acid.

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

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

Another way to make pumpkin juice with sugar

Ingredients:
7 kg pumpkin,
4 liters of water,
4 kg 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 grind with a blender. Boil sugar syrup, mix with juice, put on fire and heat to a temperature of 80ºC. Pour into sterilized liter jars and sterilize at 80ºC for 30 minutes. Roll up.

Ingredients:
1 kg pumpkin,
1 kg 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 90ºC, hold for 3-4 minutes and pour into sterilized half-liter jars. Pasteurize at 90ºС for 8-10 minutes, roll up.

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

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

Pumpkin juice with nutmeg

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

Preparation:
Slice the pumpkin 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, and roll up.

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

Preparation:
Cut the pumpkin, carrots and dried apricots into cubes, put them in a saucepan, add 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 and seal.

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

Cucumbers in pumpkin-apple juice

Ingredients:
1.5 l apple juice,
1 liter of pumpkin juice,
¼ glasses of salt,
¼ cup sugar
cucumbers

Preparation:
Soak small, strong cucumbers in a bowl of running water for 5 hours, then remove from the water, dry, and pour over boiling water and place tightly in jars. For each 3-liter jar, approximately 1 - 1.2 liters of brine are 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 over the cucumbers three times and roll up.

Cucumbers in pumpkin-apple juice No. 2

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

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

Apples soaked in pumpkin juice

Ingredients:
5 kg apples,
2 large pumpkins.

Preparation:
Apples are soaked in large pans or barrels. The inside of the vessel can be lined with a clean cellophane bag. Picked apples should sit for 7-10 days before urinating. Then the apples are thoroughly washed, drained and placed in rows, pouring pumpkin juice over each row. The juice is prepared by boiling: cut the pumpkin into pieces, place in a saucepan, add water and cook until soft. Then ready pumpkin rub through a sieve. Cover the apples covered in juice clean cloth, place the load on top.

After squeezing the juice, quite a lot of pulp remains, which is a shame to throw away, because it is also healthy! This cake can be dried in the oven and then added to pancake dough, cooked porridge with it, prepared a casserole, or baked very tasty 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 packet 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 cookies and bake at 180ºC for 20 minutes.

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

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

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

Pumpkin juice with cranberries: 200 g pumpkin juice, ½ cup 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 pumpkin, juice from 2 apples, 500 g blackberries, sugar - to taste. Mix the squeezed juices, add blackberries and sugar, pureed through a sieve. If it turns out thick, you can dilute it a little with clean drinking or sparkling water.

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

Pumpkin Blueberry Drink: juice from a kilogram of pumpkin, 2 cups of whey, blueberries, sugar - to taste. Mix ingredients and garnish with berries.

Pumpkin juice drink beet kvass: 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 ratio of 3:1. This juice is useful for those who decide to lose weight.

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

Larisa Shuftaykina

Thanks to the carotene and fructose contained in pumpkin, the product helps improve health and improve immune system And emotional condition. Let's consider important features prepare pumpkin juice in order and highlight the most delicious recipes.

Useful properties of pumpkin

The chemical composition of the product is very diverse. Not many people know, but pumpkin is several times higher than carrots in the amount of carotene. The product will also fight back against other vegetables, as it contains a lot of vitamins various groups(C, B2-B6, D, E, PP, etc.). Pumpkin also contains minerals, sucrose, pectin and other enzymes that help internal organs function properly.

Pumpkin has long been used in the treatment of many diseases, both external and internal organs. Concerning traditional medicine, pumpkin is used as a laxative, diuretic and biliary agent.

Experienced doctors advise people with high cholesterol, as well as those who suffer from obesity or atherosclerosis, to drink juice. Pulp of this vegetable normalizes gastrointestinal motility, removes toxins, poisons and other harmful substances.

Pumpkin seeds are rich in vitamin C, resinous components, organic acids and fatty oils. Due to this, the vegetable treats hepatitis, cholecystitis, and cholelithiasis.

Pumpkin oil is added to food, it especially helps people with unstable heart rhythm, low blood pressure and tapeworms. This also includes the benefits of the product in the treatment of gout, kidney failure, and metabolic disorders.

Lovers of newfangled diets cook exotic dishes based on pumpkin, as it has high fat-burning properties and controls blood glucose levels.

Pumpkin juice: a classic of the genre

It is very convenient to preserve the drink “for future use” so as not to dirty the dishes in the future and not bother with preparing it at once. During the spinning process, the vegetable practically does not lose vitamins and macroelements, as a result of which the final product is no less healthy.

• lemon - 4 pcs.
• pumpkin - 2 kg.
• sugar - 2 kg.
• purified drinking water - 2.8-3 l.

1. As a rule, per 1 kg. pumpkins account for 1 kg. granulated sugar, preferably cane sugar. It all depends on personal preference, vary the quantity at your discretion.
2. As for the lemon, you will need to squeeze the juice out of it first. If desired, you can replace the citrus fruit with citric acid at the rate: 1 fruit is equal to 2 teaspoons of acid diluted with filtered water.
3. Wash the pumpkin with a kitchen sponge and baking soda, wipe dry. Cut off the top, remove the fibrous part along with the seeds. Scrape out the slippery component with a tablespoon and remove the peel with a thin-bladed knife.
4. Grind the pulp in a blender or use a grater with a fine section. If desired, you can skip this step by chopping the fruit into small pieces and placing it in enamel pan/basin. Next, you need to sprinkle the chopped vegetable with granulated sugar and wait about half an hour.
5. During the specified period of time, sugar will contribute to the rapid release of juice, this is what needed to be achieved. As soon as the period comes to an end, pour purified water into the mixture and mix thoroughly until the sugar crystals dissolve.
6. Turn the heat to medium or low, it all depends on the size of the pan. Place the mixture on the stove, simmer for a quarter of an hour, then cover with a lid and wait another 10 minutes. Cool the mixture until room temperature, pass through a fine sieve, pour in lemon juice or acid based on this citrus.
7. At this stage, you can pour the prepared pumpkin juice into a jug, then put it in the refrigerator, or proceed with re-pasteurization for further preservation. After the mixture has cooled, place it on low heat, boil for 15 minutes, at which time begin sterilizing the jars.
8. Wash the containers with warm (almost hot) water, treat them with baking soda, and thoroughly remove any residue. Place the jar in a wide saucepan, fill the cavity of the iron bowl with water, which is similar in temperature to glass.
9. Turn the burner to low, place the pan with the jar on the stove, and boil for 15 minutes. After this period, remove the container with a mitten, wipe and dry. Immediately pour the pumpkin juice into still warm containers and roll up.
10. Turn the container with the juice upside down, run your finger over the lid area, make sure that the container does not leak. Wrap the jars in a towel and leave for 12 hours until completely cooled. As soon as this happens, send the pumpkin juice to a dark place.

Important!
If you have a juicer with above-average power, use it to extract the juice from the pumpkin. Next, pass the mixture through a gauze cloth folded in 3-4 layers and discard the cake. Add sugar and lemon juice according to the general cooking concept. As a result, you will get light pumpkin juice with virtually no pulp.

Give vegetable juice Fruit additives, such as dried apricots or seedless raisins, will help add originality. Due to the high sugar content of the latter ingredients, you do not necessarily need to add additional sweetener.

• pumpkin - 3 kg.
• carrots - 5 pcs. medium size
• granulated sugar - 1.4 gr.
• dried apricots - 600 gr.
• citric acid - 20 gr.
• filtered drinking water - 8-10 l.

1. Wash the pumpkin, cut off the top and remove the seeds with a tablespoon. Cut off the peel and chop the fruit into small squares. Peel the carrots and chop them into medium pieces. Cut the dried apricots into 2 equal parts.
2. Place the listed ingredients (carrots, dried apricots, pumpkin) in an enamel pan with thick walls and bottom, pour boiling water over it, and place on the stove. Turn on minimum power and cook for about 2-2.5 hours.
3. When the time is up, turn down the burner and cool the mixture to room temperature. Grind the resulting mass into porridge using a blender or meat grinder, if desired, pass the mixture through a sieve to eliminate the pulp.
4. Add granulated sugar and citric acid to the juice, mix well, wait until the granules dissolve. Pour in another 5.5 liters of purified water and place the mixture on the stove again.
5. Cook for 1-1.5 hours, then cool. Prepare the jars: wash them with baking soda, sterilize them in boiling water, wipe dry. Pour the juice into a container, roll up the lid, turn it over and let cool (about 13 hours).

Give preference to sweet and semi-sweet apples: “Simirenko”, “Golden”, “Anis”, “Grushovka”, “Antonovka”. If it is not possible to prepare juice from the above types, purchase other apples, the main condition is that the fruits should not be overripe.

• apples - 2.4-2.5 kg.
• pumpkin - 2 kg.
• granulated sugar - 650 gr.
• lemon - 2 pcs.

1. Squeeze the juice from the lemons and strain it using a sieve. Grind the zest in a convenient way: grate or use a blender.
2. Wash the pumpkin well, remove the peel and seeds, cut the vegetable into small pieces. Do the same manipulations with apples.
3. Place the pumpkin and apple cubes in the juicer, place the container under the spout of the device, and turn it on to the maximum setting. At the end you will get juice with pulp; if desired, you can strain it or leave it in its original state.
4. Add granulated sugar and lemon zest, put on the stove, boil for half an hour. Pour into sterile jars, seal and cool at room temperature.

Pumpkin lemon juice

No matter how strange it may sound, the mixture of vegetables and citrus fruits is truly magnificent. Thanks to the meaty texture of pumpkin and light lemon juice with pulp, the final product is refreshing, not cloying.

• pumpkin - 2.3 kg.
• granulated cane sugar - 750 gr.
• drinking water - 6 l.
• lemon - 4 pcs.

1. Process the pumpkin: wash, cut off the top, remove the fibrous part with a ladle or tablespoon. Cut off the peel, chop the fruit into small pieces, start preparing the syrup.
2. Pour purified water into a small enamel pan, add granulated sugar, stir until the crystals are completely dissolved. As soon as the granules have melted, remove the mixture from the stove and pour the syrup over the chopped pumpkin, previously placed in a large saucepan.
3. Place the mixture on the fire, cook for 25-40 minutes, then turn off the burner and cool the mixture. Grind the pumpkin in a convenient way; you can rub it through a sieve or use a blender/meat grinder. Now put the resulting porridge back into the pan, turn the heat to low.
4. Wait for the first bubbles to appear, pour in lemon juice, then cook the mixture for another 20 minutes. At this time, begin processing and sterilizing the jars. As soon as the mixture is cooked, pour it into dry containers, seal, and make sure that the lid does not leak.
5. Place the tanks upside down, wrap them with a towel or blanket, wait 14-15 hours. Next, transfer the container to a cool room and begin tasting after 2 weeks.

Pumpkin is rightfully considered a storehouse of vitamins. Based of this product prepare delicious firsts and main courses, salads, juices. Preparing pumpkin juice is not particularly difficult if you spend enough time preparing.

Video: pumpkin juice with oranges for the winter