How to make pumpkin juice through a juicer for the winter: the best recipes and tips for rolling blanks

The benefits of pumpkin juice everyone knows. But not everyone knows that most of the nutrients it contains can be saved by rolling it into jars. In winter, during colds and flu, it will be simply an irreplaceable assistant in maintaining immunity.

For details on the proportions and how to prepare vitamin drinks with pumpkin and other ingredients, read our article. We have prepared a selection of recipes from which you will learn how to make juice for the winter from pumpkin through a juicer.

The benefits and harms of pumpkin juice

Pumpkin contains a lot of carotene and iron. It contains a large amount of vitamins (C, B6, B2, E), micro- and macroelements. All of them are preserved in pumpkin juice.

This orange drink has a beneficial effect on the work of the whole body, namely:

• strengthens the immune system;
• cleanses the body of toxins and toxins;
• normalizes blood sugar levels;
• increase hemoglobin;
• supports the work of the cardiovascular system;
• has a choleretic effect;
• improves skin condition, relieves acne;
• removes excess fluid from the body;
• has a sedative effect, relieves insomnia;
• improves digestion and promotes weight loss;
• accelerates the wound healing process.

Due to its wide spectrum of action pumpkin juice used in the treatment of many serious diseases. However, in the advanced stages of the disease, it does not replace drug treatment, but only complements it.

Important! As beneficial as the pumpkin drink is, don't self-medicate. Be sure to consult a doctor before using it for medicinal purposes and make sure that you have no contraindications.

How to use

For the prevention of diseases and strengthening the immune system, it is recommended to drink no more than 125 ml of pumpkin drink once a day. This should be done no later than 30 minutes before meals. For medicinal purposes, the dosage is increased up to 3 times a day. In this case, the course of treatment is no more than 10 days.

How to cook

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

Pumpkin nectar is obtained 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.

Preparation and processing of vegetables

Choose ripe fruits without damage or rot, with bright pulp. Lying or sliced ​​pumpkins will not work, only fresh, ideally freshly harvested. Determining whether the pumpkin is ready for processing or not is easy by the tail. If it is dry and breaks off effortlessly, feel free to use the vegetable for preparing drinks for the winter.

Step-by-step instructions for preparing a vegetable for cooking canning are as follows:

1. Select a suitable copy.
2. Wash it thoroughly.
3. Cut the fruit in half. Pull the fibers and seeds out of it.
4. Peel the pumpkin.
5. Cut the pulp into large cubes.

Juicers make the juice preparation process much easier, squeezing it out in minutes.They are subdivided into rotary, centrifugal, screw and twin screw. All of them allow you to get maximum fluid and preserve most of the vitamins. The principle of operation and prices for devices are different, but the result is almost the same.

Making a drink with and without pulp

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

How to roll up for the winter

Pumpkin juice at home canned for the winter both with sterilization and without. Let's look at each of the ways to understand the difference.

With sterilization

The squeezed pumpkin juice is brought to a boil and immediately poured into sterilized jars. Half-liter cans with juice are pasteurized for 10 minutes at a temperature of 90 ºС. Then they roll it up for the winter.

Without sterilization

The prepared pumpkin is passed through a juicer. For 1 liter of drink, take up to 5 tbsp. l. sugar, mix, put on the stove and bring to a boil. After it is boiled for 5-10 minutes, it is poured into sterilized jars and rolled up.

Pumpkin drink recipes for the winter

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

With apple

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

Ingredients:

• pumpkin - 1 kg;
• apples - 1 kg;
• sugar - 0.25 kg;
• zest of 1 lemon.

Preparation:

1. Squeeze the pumpkin and apple juices with a juicer.
2. Mix them in a saucepan, add sugar and lemon zest. Bring to a boil and simmer for 10 minutes.
3. Let the drink cool slightly and roll up in 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:

1. Pass the carrots and pumpkin through a juicer. Add water to the remaining cake, stir and place on the stove. Bring to a boil, reduce heat and simmer for 10 minutes.
2. Cool slightly and strain through a sieve.
3. Add pumpkin, carrot and lemon juice, sugar, bring to a boil and simmer for 10 minutes.
4. 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 it in the winter for colds.

Ingredients:

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

Preparation:

1. Squeeze pumpkin juice.
2. Squeeze it out of the oranges as well and be sure to remove all the seeds.
3. Pour water, pumpkin and orange juices into a saucepan. Add sugar, citric acid and place on the stove.
4. After boiling, simmer the drink for 10 minutes, stirring occasionally.
5. Remove the formed foam from the finished drink and pour it into prepared cans while still hot. Roll up the lids.

With citric acid

It will take no more than half an hour to prepare a drink according to this simple recipe.

Ingredients:

• pumpkin - 3 kg;
• water - 2 l;
• sugar - 0.4 kg;
• citric acid - 2 tsp

Preparation:

1. Cut the pumpkin pulp into medium-sized pieces, cover with water and put on fire. Bring to a boil and simmer for 10 minutes, stirring occasionally.
2. Pass the boiled pumpkin through a juicer.
3. Add sugar and citric acid. Place on the stove and bring to a boil. Remove the foam formed on the surface and cook for 1-2 minutes.
4. Pour the prepared juice into prepared clean jars and screw with sterile lids. Turn containers over and leave to cool completely.

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:

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

With sea buckthorn

To prepare a sweet and sour drink, take slightly unripe sea buckthorn berries and a pumpkin that has lain down a little after harvesting.

Ingredients:

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

Preparation:

1. Pass the pumpkin through a juicer.
2. Fill the berries with water and place on the stove. Cook until the sea buckthorn is soft. Then cool the resulting berry mass and rub it through a sieve.
3. Mix pumpkin and sea buckthorn juices with sugar and citric acid. Place the saucepan with the resulting mixture on the stove and simmer for 5 minutes.
4. Pour the finished drink into sterilized cans and roll up for the winter.

With gooseberry

An unusual combination, but this vitamin mix is ​​worth trying.

Ingredients:

• pumpkin - 0.8 kg;
• gooseberry - 0.8 kg;
• honey - 0.2-0.3 kg.

Preparation:

1. Squeeze pumpkin and gooseberry juices and mix with honey.
2. Pour the drink into half-liter cans and sterilize for 20 minutes.
3. 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:

1. Pass the pumpkin cubes through a juicer.
2. Squeeze out the juice from the cranberries and run it through a cloth to remove the cake.
3. Mix juices, add sugar and place on the stove. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Pour hot juice into sterile jars and roll up for the winter.

Sugarless

The sugar-free drink has a number of undeniable benefits. The juice turns out to be 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:

1. Squeeze pumpkin juice with a juicer.
2. Add water and simmer for 25 minutes.
3. Roll up in jars and sterilize for 20 minutes.
4. Swirl the sugar-free pumpkin juice for the winter.

What to do if pumpkin juice is fermented

When pumpkin juice begins to ferment, it will soon spoil if not taken care of. Therefore, as soon as this is discovered, open the can of the drink.

Boil its contents for 10-15 minutes. After cooling down, drink the juice. Such a drink is no longer suitable for re-preservation, but it can be used to make jelly, jelly, fruit drink or tasty, unusual wine.

Why did white sediment appear

Sometimes a white precipitate can be found at the bottom of a glass jar of juice. This is due to a violation of the storage rules. There are practically no nutrients left in such a drink, so it is better to pour it out.

To prevent this from happening, store the workpieces only in a cool, dark place. In such conditions, the drink will not lose vitamins and will not deteriorate within a year. An ideal place to store preservation for the winter is the cellar. If you store the blanks at room temperature, their shelf life is reduced by 2 times, that is, they should be consumed within six months from the date of preparation.

Why does the juice thicken

Pumpkin juice itself has a viscous, thick structure. The consistency of the finished drink directly depends on the amount of water or other juices in its composition. Therefore, for a thinner drink, add more water or dilute it with orange or apple juice.

Conclusion

Most of the nutrients are retained in pumpkin juice even after heat treatment.In winter, this drink serves as an excellent tool for strengthening the immune system. It is also used for the treatment and prevention of many diseases, baby food, during pregnancy and breastfeeding. Choose any recipe you like and go for it!