How to prepare a pumpkin for the winter: the best recipes for preserving snacks and desserts, freezing, drying and drying a vegetable

Pumpkin is a versatile product that can be stored in a cool place until spring. If it is difficult to provide such conditions in a city apartment, various harvesting methods will come to the rescue.

In this article, we have prepared the best recipes for preserving an orange vegetable for the winter. You will learn how to make spicy marinated snacks, sweet jam, candied fruit, marshmallow, how to dry and freeze the pulp.

Pumpkin snacks for the winter

If you haven't tried canning pumpkin in a spicy marinade, making a spicy salad or vegetable caviar, be sure to do it. Melon culture goes well with vegetables and fruits. Its pulp is delicious in salty and sweet. Use our step-by-step cooking recipes.

Pumpkin and bell pepper salad for the winter

Ingredients:

• 1 kg pumpkin;
• 1 kg of paprika;
• 500 g carrots;
• 2 large onions;
• 100 ml vinegar 9%;
• 100 ml of vegetable oil;
• 80 g sugar;
• 4 tbsp. l. salt;
• a pinch of cayenne pepper.

Grate the peeled pumpkin and carrots on a coarse grater. Dice the onion and paprika. Combine vegetables in a deep bowl.

Make a marinade with vinegar, butter, sugar, salt, and cayenne pepper. Pour in the vegetable mixture and stir. Leave it to sit for four hours.

Place the salad in 0.5 liter jars and set to sterilize for 30 minutes. Close the lids and store in the basement.

Pumpkin appetizer with asparagus beans

Ingredients:

• 2 kg pumpkin;
• 1 kg of green beans;
• 1 kg of tomatoes;
• 250 ml of oil;
• 200 g sugar;
• 40 g of salt;
• 70 ml vinegar 9%;
• head of garlic;
• dried dill to taste.

Cut the peeled pumpkin pulp into small pieces. Chop the beans at random. Grind the tomatoes in a blender along with the garlic and add sugar, salt, vinegar and oil.

Combine vegetables in a saucepan, add dill and cook over low heat for 40 minutes. Spread the hot mass into jars and roll up. You do not need to sterilize the snack. Store in the basement.

Pumpkin caviar for the winter through a meat grinder

Ingredients:

• 1 kg pumpkin;
• 1 kg of tomatoes;
• 1 kg of apples;
• 1 kg of bell pepper;
• 500 g of onions;
• 270 g sugar;
• 50 g of salt;
• 50 ml vinegar 9%;
• spices to taste.

Finely chop the peeled onion and sauté in vegetable oil. Peel the pumpkin and cut into cubes, chop together with tomatoes, peppers and apples in a meat grinder.

Put the vegetable mass in a saucepan, add onion, sugar, salt and cook for an hour over low heat. Finally add the spices, stir and place in jars. Cover, refrigerate and store in cold storage.

Pickled pumpkin with cinnamon

Ingredients:

• 3 kg pumpkin;
• 1 tsp ground cinnamon;
• 180 g sugar;
• 100 ml vinegar 9%;
• 1 tsp salt;
• 2 liters of water.

Cook the marinade with vinegar, salt, sugar and cinnamon. Cut the peeled pumpkin pulp into cubes and immerse in liquid. Cook vegetables until tender. Arrange the pieces in jars and top with the marinade. Sterilize in a water bath for 10 minutes. Close the lids, store in the cellar.

In korean

Ingredients:

• 500 g pumpkin;
• 1 onion;
• 2 cloves of garlic;
• 500 ml of oil;
• 20 ml vinegar 9%;
• 1 tbsp. l. Sahara;
• 2 tsp salt;
• 1 tsp ground coriander.

Grate the peeled pulp on a special grater. Fry the onions until soft in vegetable oil and add to the pumpkin. Pass the garlic through a press and stir. Pour in vinegar and oil, leave for three hours until it is isolated juice.

Transfer the mixture to jars and pasteurize for 30 minutes. Cover, refrigerate and store in a cool place.

Pumpkin desserts for the winter

Pumpkin makes a very tasty thick jam and jam due to the fact that the pulp contains many pectins (dietary fiber), which provide the desired consistency. Pumpkin puree can be safely given to small children. And sweet aromatic candied fruits and marshmallows will be an excellent alternative to store sweets.

Simple and delicious pumpkin jam with cherry plum and mint

Try this wonderful sweet and sour jam for the winter.

Components:

• 200 g pumpkin;
• 200 g cherry plum;
• 300 g sugar;
• 1 sprig of mint

Peel the pumpkin and cut into small pieces. Remove the seeds from the cherry plum and cut into halves. Put in a saucepan and cover with granulated sugar, add mint. Leave on for 1-2 hours.

Place the container on low heat and cook for 15 minutes. At the end of cooking, remove the mint, pour into small jars and close the lids. Store in a cellar.

Pumpkin candy at home

For a diet treat, use this sugar-free marshmallow recipe.

Ingredients:

• 500 g of walnuts;
• 2 kg of pumpkin pulp;
• 80 g of honey;
• 200 g sugar;
• 3 lemons.

Cut the peeled pumpkin into slices. Remove the zest from the lemons and squeeze the juice. Put the vegetable in a saucepan, pour in lemon juice, add sugar. Cook until soft over medium heat.

At the end of cooking, add honey, use a blender to grind until smooth.

Chop the walnuts into crumbs and mix with the pumpkin puree. Line a baking sheet with oiled and waxed paper. Spread the mass evenly in a layer no more than 2 cm.

Dry in an oven at 50 ° C for 8 hours. Cut the finished pastille into strips 5 cm wide and roll into tubes. Store in glass containers or paper bags in a cool dry place.

Thick pumpkin jam with apples for the winter

Ingredients:

• 1 kg pumpkin;
• 2 kg of sweet and sour apples;
• 3 kg of sugar;
• 300 g of water;
• 10 g citric acid.

Cut the pumpkin and apples into pieces, put in a saucepan and pour in 100 ml of water. Cook until soft. Add sugar, citric acid and beat until smooth with a hand blender. Boil over low heat for 15-20 minutes and pour into jars. Close with lids, store in a cool place.

Homemade candied pumpkin and orange in an electric dryer

Prepare food:

• 1 kg of pumpkin pulp;
• 1 orange;
• 600 g of sugar.

Cut the pumpkin into cubes and place in a saucepan. Stir in granulated sugar and refrigerate.

Remove the zest from the orange, cut into thin strips. Squeeze juice from the pulp and add to the pumpkin. Place the container on low heat and cook after boiling for 5 minutes. Remove from heat, leave to cool for 3 hours. Repeat the process two times.

Allow the pieces to cool completely and place on the racks of the dryer. Set the temperature to 60 ° C and cook for 5-6 hours. Watch the readiness of candied fruits. Increase or shorten the cooking time at your discretion. Sprinkle the finished treat with powdered sugar and dry it outdoors. Store in a glass jar in a cool dry place.

Pumpkin puree for the winter with sugar

Ingredients:

• 1.5 kg pumpkin;
• 600 g sugar;
• 10 g citric acid.

Cut the peeled pumpkin into slices and bake in the oven until soft. Use a blender to puree the pulp. Add sugar and citric acid.

Cook in an iron saucepan over low heat for 15-20 minutes. Pour the mashed potatoes into jars and close the lids. Store in a pantry or cellar.

Homemade juice in a juicer

Peel the pumpkin and cut into slices.Pour clean water into the lower container of the pressure cooker up to the extreme mark. Place on the stove and place a container for collecting juice, and put a sieve on top. Put the vegetable in it, cover and cook over medium heat.

Place clean bottles under the hose to collect the juice. Place a sealed lid on each. Refrigerate and store in a cold place.

Other procurement methods

Drying, drying and freezing pumpkin preserves the full range of vitamins and minerals. You can cook in the oven or electric dryer. It takes a minimum of time and effort to prepare a vegetable for freezing.

Dried pumpkin

For drying late varieties with thick skin are suitable. They cook faster and taste great.

To dry the pumpkin in the oven, cut the flesh into thin slices and boil in boiling water for 2-3 minutes. Throw in a colander, let the water drain and place on a baking sheet.

Preheat the oven to 50 ° C and dry the slices for 4-5 hours. Raise the temperature to 80 ° C and cook for another two hours. Keep the door ajar. Finished slices crumble easily in your hands.

Dried

It is very convenient to dry the pumpkin in an electric dryer and control the process. Peel the vegetable from seeds, cut off the rind. Cut the flesh into thin slices and place on wire racks. Set the maximum temperature (depending on the model).

When you see the slices begin to shrink, lower the temperature to 65 ° C. When pressed properly, slices bend, but do not break.

Frozen

The pumpkin is frozen in pieces and in the form of mashed potatoes. The cleaned raw pulp is cut into small pieces and packed in special freezer bags or plastic containers.

To freeze pumpkin puree, the vegetable is pre-boiled in water or for a couple... Then it is crushed with a blender and placed in plastic cups, dense plastic bags with snaps, buckets, ice molds.

How to store blanks

For each type of pumpkin blanks, there are certain rules:

1. Pickled snacks, mashed potatoes, jam, jam, vegetable salads without pasteurization are stored in a cold room. The twists, which were subjected to additional processing in a water bath, stand all winter in the pantry at room temperature.
2. Candied fruits and marshmallows are put in linen bags, paper bags or glass containers. Ideal for storage in a cool place without sunlight.
3. It is convenient to store dried and dried pumpkin in tin and glass jars or paper bags at a temperature not exceeding 23 ° C and a humidity of 75%.
4. The frozen product does not lose its taste and will retain its freshness for about a year at a temperature of -18 ° C.

Conclusion

Pumpkin is ideal for canning, freezing, drying and drying. All of these methods of harvesting vegetables for the winter preserve vitamins and minerals. Universal taste allows you to combine pumpkin with fruits and vegetables, change the composition at your discretion, create new culinary masterpieces.