How to make pumpkin juice at home

Thanks to the carotene and fructose contained in pumpkin, the product helps to improve health, improve the immune system and emotional state. Consider the important features of cooking pumpkin juice in order and select the most delicious recipes.

Useful properties of pumpkin

The chemical composition of the product is very diverse. Not many people know, but the pumpkin is several times higher than the carrot in the amount of carotene. The product will also resist other vegetables, because it contains a lot of vitamins of various groups (C, B2 - B6, D, E, PP, etc.). Also in the pumpkin contains minerals, sucrose, pectin and other enzymes that help the internal organs to work in full.

Long since pumpkin is used in the treatment of many diseases of both external and internal organs.As for traditional medicine, pumpkin is used as a laxative, diuretic and biliary agent.

Experienced doctors advise people with high cholesterol, as well as those who are obese or atherosclerosis to drink the juice. The flesh of this vegetable normalizes GI motility, removes slags, poisons and other harmful substances.

Pumpkin seeds are rich in vitamin C, resinous ingredients, organic acids and fatty oils. Due to this, a vegetable treats hepatitis, cholecystitis, gallstone disease.

Pumpkin oil is added to food, especially it helps people with unstable heart rate, low blood pressure and tapeworms. This may also include the use of the product in terms of treating gout, renal failure, metabolic disorders (metabolism).

Lovers of modern diets prepare 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 the future" in order not to soil the dishes and not to bother with cooking at once.In the process of spinning the vegetable practically does not lose vitamins and macronutrients, as a result of which the final product is no less useful.

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

1. As a rule, 1 kg. pumpkins have 1 kg. sugar, preferably cane. It all depends on personal preference, vary the amount at your discretion.
2. As for lemon, you will need to pre-squeeze the juice out of it. If you wish, you can replace citrus fruit with citric acid: 1 fruit equals 2 teaspoons of acid diluted with filtered water.
3. Wash the pumpkin with a kitchen sponge and baking soda, wipe dry. Cut off the apex, remove the fibrous part with the seeds. Scrape the slippery component with a tablespoon, remove the skin with a knife with a thin blade.
4. Grind the pulp in a blender or use a grater with a fine section. Optionally, this stage can be skipped by chopping the fruit into small pieces and placing it in an enamel pan / bowl. Next, you need to sprinkle chopped vegetable sugar and wait about half an hour.
5. For a specified period of time, sugar will contribute to the rapid release of juice, and this was required to achieve.As soon as the time comes to an end, pour the purified water into the composition, mix thoroughly until the sugar crystals dissolve.
6. Turn on the fire at the average or minimum mark, it all depends on the size of the pan. Put the composition on the stove, simmer for a quarter of an hour, then cover with a lid and wait another 10 minutes. Cool the mixture to 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 finished pumpkin juice into a jug, then put it in the fridge, or proceed to re-pasteurization to further preserve. After cooling the mixture, put it on low heat, boil for 15 minutes, at this time begin sterilizing the cans.
8. Wash the containers with warm (almost hot) water, process them with baking soda, remove residues well. Put the jar in a wide saucepan, fill the cavity of an iron bowl with water, which is similar to the temperature of the glass.
9. Turn on the hob at minimum, put the pot with a jar on the stove, boil for 15 minutes. After this period, remove the container with a mitten, wipe and dry.Immediately pour the pumpkin juice into warm containers, roll it up.
10. Turn the jar with the juice down the neck, slide your finger over the lid area, make sure that the container is not leaking. Wrap the jars with a towel, leave for 12 hours until completely cool. As soon as this happens, send pumpkin juice to a dark place.

Important!
If you have a juicer with a power higher than average, squeeze the juice from the pumpkin with it. Next, pass the composition through a gauze fabric folded in 3-4 layers, throw out the cake. Add sugar and lemon juice according to the general cooking concept. As a result, you get a bright pumpkin juice with almost no pulp.

Pumpkin-carrot juice with dried apricots

Fruit supplements, like dried apricots or seedless raisins, will help give originality to vegetable juice. Due to the high sugar content of the last components, you do not have to add an extra 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 liters.

1. Wash the pumpkin, cut the top and remove the seeds with a tablespoon. Cut off the peel, chop the fruit into small squares.Peel the carrot, chop it into medium pieces. Cut dried apricots into 2 equal parts.
2. Put the listed components (carrots, dried apricots, pumpkin) into an enameled pot with thick walls and a bottom, pour boiling water over it, put it on the stove. Turn on the minimum power, boil about 2-2.5 hours.
3. At the end of time, turn down the hotplate, cool the mixture to room temperature. Grind the resulting mass into a porridge with a blender or meat grinder, if desired, pass the composition through a sieve to exclude oil cake.
4. Add sugar and citric acid to the juice, mix well, wait for the granules to dissolve. Pour another 5.5 liters of purified water, put the mixture back on the stove.
5. Boil 1-1.5 hours, then cool. Prepare jars: wash them with baking soda, sterilize in boiling water, wipe dry. Pour the juice into the container, roll up the lid, turn it over and let it cool (about 13 hours).

Pumpkin and apple juice

Give preference to sweet and semi-sweet apples: "Simirenko", "Golden", "Anis", "Grushovka", "Antonovka". If it is not possible to prepare the juice of 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, strain it with a sieve. Grind the rind in a convenient way: rub on a grater 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. Put cubes of pumpkin and apples in the juicer, substitute the container under the spout of the device, turn on the maximum mark. At the exit you get the juice with pulp, if desired, it can be drained or left in the original state.
4. Add sugar and lemon zest to the composition, put it on the stove, boil for half an hour. Pour into sterile jars, seal and cool at room temperature.

Pumpkin-Lemon Juice

Strange as it may sound, but a mixture of vegetables and citruses is truly gorgeous. Thanks to the fleshy consistency of pumpkin and light lemon juice with pulp, the final product turns out to be refreshing, not cloying.

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

1. Process the pumpkin: wash, cut off the top, remove the fibrous portion with a scoop or tablespoon.Cut the peel, chop the fruit into small pieces, proceed to the preparation of the syrup.
2. Pour purified water into a small enameled pan, add granulated sugar, stir until crystals are completely dissolved. As soon as the granules have melted, remove the composition from the stove and pour the chopped pumpkin syrup, previously placed in a large saucepan.
3. Put the composition on the fire, boil for 25-40 minutes, then turn off the burner and cool the mass. Crush the pumpkin in a convenient way; you can wipe it through a sieve or use a blender / meat grinder. Now send the resulting porridge back to the pan, turn on the fire to the minimum mark.
4. Wait until the first bubbles appear, pour in the juice of lemons, then boil the composition for another 20 minutes. At this time, proceed to the processing and sterilization of cans. As soon as the mixture is cooked, pour it into dry containers, seal it, make sure that the lid is not leaking.
5. Put the tanks upside down, wrap them with a towel or blanket, wait 14-15 hours. Next, transfer the container to a cool room, proceed to tasting after 2 weeks.

Pumpkin is considered to be a storehouse of vitamin.On the basis of this product they cook delicious first and second courses, salads, juices. Preparation of pumpkin juice does not present any particular difficulties if you devote a sufficient amount of time to preparation.

Video: pumpkin juice with oranges for the winter