Pumpkin juice occupies a leading place among vegetable drinks. The reason for its popularity lies in the huge supply of useful substances, which it is not enough to count the fingers, and the original taste. In addition, excellent compatibility with honey, fruits and citrus allows to prepare both traditional and multi-vitamin cocktails.
Pumpkin juice is good and bad, how to drink?
It's good that the pumpkin juice, the benefit and harm of which has long been reliably studied, is accessible to everyone. This drink is the source of a whole group of vitamins, including K, E, C and pectins, useful for the intestines. Juice is a potent cleanser, so people with high acidity and stomach diseases should not drink it.
- Pumpkin juice is an excellent preventive for cardiovascular diseases. It perfectly cleanses the liver, strengthens nails and hair, and helps to cope with insomnia.
- For health and strengthening purposes, it is recommended to drink no more than 125 ml of juice once a day, 30 minutes before meals. In medical - a portion increases to three times a day and is taken within 10 days.
- Pumpkin juice is an excellent cosmetic, helps against acne and rejuvenates the skin of the face.
How to cook pumpkin juice?
Many housewives prepare pumpkin juice at home using a juicer. The juice, squeezed through gauze, will not get any worse. The whole essence of cooking is that the pulp pulp is crushed, squeezed, dressed with honey or sugar and is served to the table. For winter storage, the juice is cooked for 5 minutes and rolled into cans.
- Pumpkin juice at home is bright, delicious and fragrant only when juicy young fruit weighs no more than 7 kg. This pumpkin contains a lot of carotene and natural fructose.
- Pumpkin juice does not have a pronounced flavor, so often it adds honey, orange and lemon juices, nutmeg and even pickle.
- Fresh juice quickly loses useful properties, so it should immediately drink or conserve.
Pumpkin juice for the winter through a juicer
Pumpkin juice for the winter through a juicer is easy to make. Possessing high power, the modern unit will separate the juice from the pulp in a few minutes, increase its quantity and preserve the maximum of vitamins. The housewives will need to place the cleaned pumpkin in the juicer, and squeeze the juice a little boil and roll in a jar.
Ingredients:
- pulp of pumpkin - 4 kg;
- sugar - 100 g;
- lemon juice - 60 ml.
Preparation
- Pumpkin flesh through the juicer.
- Add sugar and put on fire.
- Cook pumpkin juice at a temperature of 90 degrees for 5 minutes, add lemon juice, pour over the cans and roll.
Pumpkin juice in the juice for the winter
Lovers of comfortable technology can weld pumpkin juice in a juice cooker. This process does not require presence: you need to put the pieces of pumpkin in the upper compartment, the bottom - fill with water, put the construction on the stove and do your own thing. Sokovarka cooks and sterilizes at the same time, which helps roll up the drink instantly.
Ingredients:
- pulp of pumpkin - 2 kg;
- water - 1.5 liters;
- sugar - 150 g;
- citric acid - 10 g.
Preparation
- Put the pieces of pumpkin in the upper compartment with the sieve and cover with a lid.
- In the lower bowl, pour water and put the appliance on fire.
- Install a clean pan and dip the juice hose into it.
- In the collected juice, add sugar, citric acid and pour over the jars.
Pumpkin juice with orange
Pumpkin juice with orange for the winter is the perfect solution for those who do not accept the drink in its pure form. With the addition of orange, the juice acquires freshness, delicate tropical flavor, pleasant sweet and sour taste and a variety of vitamins, the tonic properties of which allow it to be used as an effective medicine for colds.
Ingredients:
- pulp of pumpkin - 4 kg;
- oranges - 500 g;
- sugar - 800 g;
- citric acid - 10 g;
- water - 2.5 liters.
Preparation
- Squeeze orange juice.
- Pump the flesh in 1 liter of water for 20 minutes.
- Grind in a blender.
- Transfer to a saucepan, add water, sugar, orange juice, citric acid and cook for 10 minutes.
- Roll the pumpkin juice with the pulp into the jars. Before use, the jars should be shaken.
Apple-pumpkin juice for the winter
Practical and economical housewives prefer pumpkin-apple juice to all other useful preparations. This is an excellent opportunity simply, financially accessible and without much trouble to get a whole set of microelements and vitamins, the balanced composition of which is relevant both in dietary nutrition and the diet of nursing infants.
Ingredients:
- pulp pulp - 500 g;
- apples - 400 g;
- water - 1.5 liters;
- sugar - 250 g;
- citric acid - 10 g.
Preparation
- Pumpkin pulp grind on a grater and cook in 250 ml of water for 25 minutes.
- Wipe through a sieve.
- Apples rub and wring through gauze.
- Mix apple juice with pumpkin, add water, sugar, citric acid and cook for 5 minutes.
- Pour over sterile cans and roll.
Pumpkin and carrot juice
Pumpkin-carrot juice for the winter is the leader among drinks from vegetables. It is tasty, useful, and its absence in stores, is the reason for experiments with self-preparation. During cooking, vegetables are squeezed through the juicer, the squeezes are cooked, the broth is mixed with two kinds of juice, heated and rolled up.
Ingredients:
- Peeled pumpkin - 1, 5 kg;
- carrots - 900 g;
- sugar - 100 g;
- lemon juice - 60 ml;
- water - 900 ml.
Preparation
- Pass the carrots and pumpkin through the juicer.
- Spin water and bring to a boil.
- Strain through a sieve, mix with juices, add sugar, lemon juice and heat.
- Roll in the sterile jars.
Pumpkin juice with dried apricots for winter
Pumpkin juice with dried apricots is a classic of domestic preparations. Dried apricots, by the amount of useful substances in it, twice exceeds the fresh fruits of the apricot, which helps, by adding a handful of dried fruits, to get a tasty and vitamin drink that will restore the intestinal microflora, normalize vision, increase immunity and crack down on viruses.
Ingredients:
- Peeled pumpkin - 2.5 kg;
- dried apricots - 300 g;
- carrots - 2 pieces;
- sugar - 1,5 kg;
- water 7.5 liters;
- citric acid - 10 g.
Preparation
- Pumpkin, dried apricots and carrots cut into cubes, pour 2, 5 liters of water and cook for 3 hours.
- Grind in a blender, pour the remaining water, put sugar and citric acid.
- Cook for an hour, pour into cans and roll.
How to make pumpkin juice with apricots?
Juice from pumpkins and apricots for the winter is an aid to caring parents. Its tender taste and cheerful orange color will attract the attention of the kids, and the whole range of vitamins will please caring parents. In addition, the drink is very simply prepared: the freshly squeezed pumpkin juice is mixed with apricots, heated, the mass is wiped and heated.
Ingredients:
- Peeled pumpkin - 2.5 kg;
- Apricots - 1,5 kg;
- sugar - 100 g.
Preparation
- Press the pulp pulp through the juicer.
- Fill the juice with peeled apricots and heat.
- Wipe the mass through a sieve, add sugar, bring to a boil and pour over the jars.
Juice from sea-buckthorn and pumpkin
Time to make juice from pumpkin with sea-buckthorn for the winter is: the berries have not yet reached their one hundred percent ripeness, and the newly harvested pumpkin should lie down. The recipe for sour-sweet, aromatic juice is useful in the middle of autumn, since just then the sea-buckthorn will be filled with folic acid, oxalic acid, malic acid and many other useful substances.
Ingredients:
- pulp pulp - 3.5 kg;
- berries of sea-buckthorn - 900 g;
- water - 150 ml;
- sugar - 100 g;
- citric acid - 5 g.
Preparation
- Pumpkin squeeze through the juicer.
- Seabuckthorn with water, heat until soft and wipe through a sieve.
- Mix two kinds of juice, add sugar, citric acid and cook for 5 minutes.
- Pour the pumpkin-sea buckthorn juice into the cans and roll.
Pumpkin juice without sugar for the winter
Pumpkin juice without sugar has a number of advantages. In addition to nutritional, dietary and vitamin properties, this drink is very convenient in cooking and varied, because its taste properties can always be changed according to personal preferences: add honey, combine with fruit juices, spices, use in conservation and in sauces preparation.
Ingredients:
- pulp pulp - 3 kg;
- water - 4 liters.
Preparation
- Pour the pumpkin with water and cook for 25 minutes until soft.
- Rub the pulp through a sieve.
- Add the broth and heat for 5 minutes.
- Roll the pumpkin unsweetened juice into jars and sterilize for 20 minutes.