How to prepare dried pumpkin for the winter: a description of the various methods and useful recommendations

Of the various storage options for pumpkin, drying is a method in which a large fruit will take up little space without losing its beneficial properties. It is not difficult to dry a pumpkin for food or decoration: it is done both in special devices and in the air.

The finished product is added to various dishes, left for the winter. We will talk about the features of the process further.

Why Dried Pumpkin Is Good

Despite the fact that the vegetable dried up at high temperatures, its chemical composition and properties practically do not change.

Composition and properties

The pulp contains:

• vitamins (A, E, C, PP, K, group B);
• trace elements (boron, vanadium, copper, iron, rubidium, cobalt);
• macronutrients (potassium, silicon, phosphorus, magnesium, calcium).

Pumpkin will help with colds and viral infections, as it contains ascorbic acid (13% of the daily value). Carnitine restores blood clotting, accelerates metabolic processes, and participates in weight loss.

Due to the high content of beta-carotene (62%), the fruit is effective for restoring and protecting eyesight, has immunostimulating, antioxidant properties.

Interesting. The total content of carotenoids in 100 g of pulp is 145% of the daily value.

Fiber tidies up the digestive tract:

• restores microflora;
• removes unnecessary cholesterol, toxins and toxins;
• helps to reduce weight as it saves for a long time.

The calorie content of dried pumpkin is 68 kcal, raw - 21 kcal.

Nutritional value of 100 g of dried product:

• proteins - 3 g;
• carbohydrates - 14 g;
• dietary fiber - 6 g;
• water - 75 g.

Low-calorie only juice and pulp, seeds contain fatty oils.

Benefit and harm

Pumpkin not only saves from vitamin deficiency in winter, but also has a number of others useful properties:

• strengthens memory;
• relieves colitis and enteritis;
• accelerates hair growth, restores its structure;
• makes the skin elastic;
• relieves nervousness, irritability, insomnia;
• improves mood;
• strengthens bones, teeth;
• normalizes the work of the cardiovascular system.

Pumpkin dishes included in the diet of cancer patients, people in a state of depression, patients with tuberculosis and eczema have a positive effect on their overall well-being.

A vegetable is good for all people:

1. Women: improves complexion, forms a beautiful tan, helps to lose weight, strengthens nails, prolongs youth, relieves toxemia during pregnancy.
2. Men: increases working capacity and energy, strengthens the reproductive system.
3. For children: does not cause allergies, improves immunity, normalizes growth and development.

Pumpkin is harmful for people suffering from diabetes, peptic ulcer and gastritis during an exacerbation. Limit its use with low acidity in the stomach.

How to dry properly

A vegetable is dried in different ways: their choice depends on the amount of time, place and availability of household appliances. The preparation of the fruit is the same: it is peeled and seeds removed, the pulp is cut into pieces at least 3 cm thick.

The preparation for the dessert is slightly different:

1. The pieces are laid out on a flat surface, sprinkled with sugar (200 g per 1 kg of pulp).
2. Keep under pressure for 15 hours in a cool place.
3. Drain the juice, sprinkle with sugar again and put in the same place for 12 hours, but without a press.
4. The resulting juice is boiled with 2 tbsp. l. Sahara. The pulp is placed in warm syrup for 15 minutes, then put in a colander.

For the first and second courses, the pumpkin is blanched in salt water to preserve its color.

In the oven

This drying is the simplest:

1. The oven is heated to + 80 ... + 85 ° C.
2. Place the baking sheet with pulp for 30 minutes.
3. Cool the product to room temperature.
4. Return to the oven preheated to + 65… + 70 ° C for 30–40 minutes.
5. Cool again and repeat the second drying step.

Keep the oven door ajar to release moisture.

In an electric dryer

This option longer, takes at least 12 hours.

It is important to change the pallets in places as the pulp dries:

1. The pieces are laid out on a pallet.
2. Placed in a dryer, having previously turned on the maximum temperature.
3. When the pulp decreases, dries slightly, the temperature is lowered to + 65 ° C.
4. The pumpkin is brought to readiness.

On air

Air drying is suitable for sunny areas. Start to it, making sure of a good weather forecast for 10 days ahead:

1. Prepared pulp is placed on pallets with holes.
2. Cover with gauze.
3. Place in a slightly shaded, well-ventilated place for 2 days.
4. Turn over, leave for another 2 days.
5. Placed in a draft under the sun for a week.

In the microwave

Drying in a microwave oven is tedious, since it is important not to be distracted here:

1. The power is set to no more than 600 W.
2. Take out and turn the pulp every 5 minutes.
3. They constantly monitor the process so that the vegetable does not burn.

How to check readiness

The finished dried pumpkin looks like dry shavings or elastic pads. They bend well, do not stick to hands. Some make the product brittle. In this case, pumpkin powder is easy to make.

Recipes

When dried, make chips and candied fruits.

Healthy and tasty chips are prepared like this:

1. Salted slices are baked in the oven until soft.
2. Placed on a drier tray.
3. Keep at a temperature of + 60 ° C until the chips break with a crunch.
4. The cooled product is placed in a hermetically sealed jar.

Candied fruits with orange will strengthen the immune system in the cold season.

Ingredients:

• chopped pumpkin pulp - 1 kg;
• sugar - 1.5 tbsp.;
• orange zest - 1 tsp;
• ginger or cinnamon - a pinch (optional)

Preparation:

1. Sugar syrup with cinnamon or ginger is boiled in a deep bowl, slices of pumpkin and orange zest are dipped there.
2. Boil for 5-7 minutes, leave for 12 hours. Repeat twice.
3. When the pieces have cooled, take them out, let the syrup drain and lay them out on parchment.
4. Bring to readiness in a dryer (6–8 hours) or in a blown oven (2-3 hours).
5. The cooled candied fruits are sprinkled with a mixture of starch and powdered sugar (1: 1).
6. Store in an airtight container.

Terms and conditions of storage

Optimal conditions for dried pumpkin, under which it does not lose its qualities for up to two years:

• air temperature within + 18 ° C;
• humidity - 50% or less;
• paper, glass or plastic container, hermetically sealed, matched to one serving.

The jar is opened as little as possible, the contents are removed quickly, since the pumpkin is hygroscopic and instantly absorbs moisture from the air.

Cooking applications

Dried pumpkin is used to prepare puree soup, jam, jam, it is added to stews, stews, salads, marinades and sauces. The vegetable improves the appearance and taste of casseroles, pancakes, pancakes.

Add pumpkin powder to your baked goods. It is made from slices that have been brittle in a dryer. They are ground in a meat grinder or blender into coarse powder or flour.

Drying for decor

Decorative items are appropriate in the kitchen, fence, decorate fountains and flower beds... To do this, choose the fruits of certain varieties, grown specifically for decoration. These are pumpkins of rich color, original shape or patterned on the surface.

Important! In order for the product to serve for a long time, the workpiece is dried naturally, in the air.

They choose ripe, medium-sized fruits without damage. They are washed with soap, dried, and disinfected with alcohol.

If the pumpkins are dried entirely in air, they are hung in a draft in a dry, dark place for 3-4 months, checked once a week. When the fruit becomes light and rattles, the top is cut off and the contents are removed through it.

For a quick result, the whole vegetable is dried in the oven. Placed on a baking sheet covered with parchment, turn on the blowing mode. Turn over every hour until the fruit turns into a light "rattle".

Tips & Tricks

It is not necessary to consume the vegetable raw or as a juice. People with diseases of the cardiovascular system, kidneys, gastrointestinal tract are useful pumpkin that has undergone heat treatment (in the form of cereals, soups, casseroles).

For those who cannot quit smoking or are sick with tuberculosis, it is advisable to use decoctions from the pulp. Carotene and Vitamin E fight lung diseases by purifying them. Pumpkin is not addictive, allergic. It replaces many vegetables and fruits.

Conclusion

Dried pumpkin, due to its neutral but spicy taste, is suitable for preparing any dish. As an independent dessert, it is baked with honey, added to pies, and given sweet and healthy candied fruits to children instead of sweets.

Vegetables are harvested for future use in a microwave, oven, electric dryer and in the air in order to replenish the lack of vitamins and other nutrients in winter.