Pumpkin juice with pulp. How to make pumpkin juice

Autumn is the season for harvesting pumpkins. Therefore, it is most of all on the market at this time. Round, flattened, pear-shaped fruits attract the eyes of buyers with their orange color and often impressive size.

Knowledgeable in healthy eating people do not bypass the pumpkin side.

• Pumpkin, like no other vegetable, is rich in minerals, proteins, pectins, fiber. Vitamins were found in it: C, B1, B2, PP, A. Moreover, in some varieties of pumpkin, the content of carotene is higher than in carrots.
• In addition to calcium, iron and potassium, it contains copper, magnesium, cobalt.
• Pumpkin is recommended to be included in the diet for diseases of the kidneys, liver, heart, as well as for violations of the intestines.
• One of the first vegetables included in the children's menu is pumpkin. It does not cause allergic reactions and is well absorbed by the body.

Porridge with pumpkin, manti, casseroles, pancakes, vegetable stew- this is just a small list of dishes that include this orange vegetable.

Many housewives lay pumpkin fruits for storage in order to use them as needed in winter. In addition, the pumpkin is pickled, jam is made from it. But it turns out that pumpkin can be preserved in the form of juice.

Of course, pumpkin juice It has a specific taste and aroma that cannot be confused with any other vegetable. But what amount of vitamins and other useful substances can be obtained by drinking a glass of pumpkin juice! Its taste can be easily adjusted by adding the juice of any berries to it. Then even a sophisticated gourmet will not immediately determine what kind of drink he was served.

But pumpkin juice has one significant drawback. Due to the lack of acid in its composition, it is poorly stored even in the refrigerator. Therefore, they make it in small quantities so that you can drink, as they say, at a time.

But that's not all. High-quality juice can only be obtained from the right pumpkin.

Pumpkin juice: the subtleties of cooking

• Pumpkin must be fully ripe. Only then will it be sweet and juicy.
• The best juice comes from butternut squash or varieties Spanish - because of the large amount of sugar in it.
• To prepare juice, you need to take a pumpkin recently plucked from the whip, since with long storage, even such a hard-core fruit gradually loses its juiciness.
• Berries or fruits to be used in the mix must be ripe, healthy and tasty. Most often, pumpkin juice is made with the addition of lemon or orange, the citrus notes of which significantly enrich the taste of the juice and serve as a kind of preservative. For the same purpose, you can add to juice citric acid.

How to make pumpkin juice

Making pumpkin juice is easy. If you have a juicer or juicer, then its preparation will be reduced significantly.

But don't be discouraged if you don't have these kitchen units. Juice can be prepared using a blender, a meat grinder or a regular grater, which is in the arsenal of almost any housewife.

You will also need a large piece of gauze, a fine-mesh sieve, a colander, a sharp knife, a thick-walled saucepan for pasteurizing or juicing, and sterile jars with tin lids. That, perhaps, is all. It remains only to roll up your sleeves and start making juice.

Method 1

Ingredients:

• pumpkin - how much is available;
• lemon juice - to taste;
• sugar - about 100 g per 1 liter of juice;
• water.

Cooking method

• Wash the pumpkin. Despite the fact that you will cut off the peel, germs from it can get on the pulp. Everything must be sterile. Cut the fruit in half, scrape out the seeds with the fibrous pulp surrounding them. Cut the pumpkin into slices, cut off the peel from them.
• If you use a meat grinder to grind the pumpkin, cut the pulp into pieces so that they can freely pass into the bell. Pass through a meat grinder with large cells.
• If you do not have a special press, fold the gauze in four layers, put the resulting pumpkin mass on it, assemble the fabric in a knot.
• Put the resulting bag in a colander, which is placed on the pan. Place oppression on gauze with pumpkin. Wait until the juice drains into the pan. You can help a little with your hands, squeezing the pouch on both sides. Do not try to increase the pressure, otherwise the pumpkin pulp will clog the gauze, and the juice will stop flowing. You will get the juice of the first extraction.
• Transfer the remaining pulp to a saucepan, add a little water in a ratio of 1:10, where one is the amount of water, heat to a boil, but do not boil. Squeeze out the resulting mass. The resulting juice should not be mixed with the juice of the first extraction. Use it to make jelly. Or you can add sugar with citric acid to taste and drink with pleasure.
• But what to do with the juice of the first extraction? Pour it into a clean enamel pan, add sugar and citric acid to taste. Heat up to 90 ° (the juice should be on the verge of boiling), pasteurize for 5-10 minutes until the sugar is completely dissolved.
• Pour hot into sterile dry jars, preheated in the oven, seal tightly. Turn them upside down, wrap them in a blanket, leave to cool completely.

Method 2

Ingredients:

• peeled pumpkin - 2.5 kg;
• sugar - about 300 g;
• lemon - 0.5 pcs.;
• water - about 0.5–1 l.

Cooking method

• Wash the whole pumpkin, cut it in half, remove the seeds and the fibrous pulp in which they were located. Cut into slices, cut off the peel from them.
• Cut the peeled pumpkin into small pieces, put in a wide pan or basin. Pour in enough water to cover the bottom by 2 cm.
• Put the pan on a slow fire, stirring, cook until the pumpkin is soft. This will take you approximately forty minutes.
• Then transfer the contents of the pan to a bowl, grind with an immersion blender. Or place the pumpkin in a regular blender and puree until smooth.
• Put the sugar, pour in the lemon juice squeezed out of the lemon, stir until the sugar dissolves. If the puree is too thick, add some hot water.
• Prepare a sieve that you place on the pot. Spread pumpkin puree in small portions, use a spoon to rub it through a sieve into a saucepan.
• Bring the container with juice over low heat almost to a boil. The juice should only sway slightly, but not boil. Warm it up for 10-15 minutes.
• Prepare sterile, well-warmed jars with lids. Pour hot juice into them. Seal immediately.
• Turn them upside down, wrap them in a blanket, let them cool completely.

Method 3

Ingredients:

• pumpkin - 1 kg;
• water - 2 l;
• sugar - 0.25 kg;
• lemon juice of one lemon.

Cooking method

• Wash the pumpkin, cut it in half, take out the seeds and the pulp that is in the middle. Cut pumpkin into slices, peel. Grate on a medium grater. Place in an enamel bowl.
• In another saucepan, boil the syrup from water and sugar. Fill them with grated pumpkin. Simmer over low heat for 15-20 minutes, stirring occasionally so that the mixture does not burn.
• Rub it through a sieve. Pour the resulting juice into a saucepan, add the juice of one lemon and, if necessary, dilute hot water to the desired consistency. At a temperature of 90 °, warm the juice for 10-15 minutes.
• Pour hot pumpkin juice into sterile dry jars, seal tightly. Turn the jars upside down, wrap with a blanket. Leave until completely cool.

Note: If you do not have a sieve, grind the pumpkin in a blender. Adjust the density of the juice by adding hot water. Pasteurization is carried out in the same way as described above.

Note to the owner

As you can see, there is nothing complicated in making juice.

Many recipes do not specify a specific amount of sugar. The fact is that it all depends on the sweetness of the pumpkin and the taste preferences of the hostess (and the household, of course). Citric acid is also added to taste. It should feel good in the juice, as it not only improves its taste, but also serves as a preservative.

AT ready-made juice can be thick, almost viscous, and watery. It also depends on the amount of water added to the pumpkin puree.

A prerequisite is the heating of the juice before packaging in jars and hermetic sealing. Only then the juice will withstand storage and will not turn sour.

Of course, the most useful is freshly squeezed pumpkin juice, which can be obtained using a household juicer or food processor. But because of the rather specific taste, not everyone will agree to drink it. This is especially true for small children. In addition, tasty fresh pumpkin may not always be at hand. In order to outsmart the little picky, you can add a little sugar, honey or fruit juice to the drink. As for its availability at any time of the year, this is usually achieved through canning.

How to cook with pulp

The easiest way to create such a drink is to use a juicer. Most of these devices allow you to make juice with or without pulp. It remains only to select the appropriate program (or use the necessary nozzle), peel and cut the pumpkin and pass it through the device.

If a juicer is not at hand, you can try to make juice with a blender. To do this, the pumpkin is cleaned, cut into cubes, poured with water and boiled over low heat until it becomes soft. Then they turn it into a puree with a blender, adjusting the density with boiled water. In both cases, it is important that the vegetable is sweet. Then the juice can be consumed without additives.

How to make pumpkin juice without pulp

This can be done using the appropriate juicer program. In case of its absence, a fine grater will help. With its help, the vegetable is crushed, and then filtered through cheesecloth.

This product is considered very useful, thanks to high content vitamins and minerals, and at the same time dietary. Contraindications to its use are extremely rare. This juice is recommended as complementary foods for babies, starting from six months. Pumpkin is also very useful for those who have problems with the liver and other digestive organs. Therefore, absolutely everyone can use this drink.

How to make pumpkin juice for the winter

Having collected good harvest of these big, bright beauties, or by purchasing a sufficient number from the nearest market, you can send them for storage in the cellar. Pumpkin does not spoil very quickly, so you can make juice using an autumn supply until spring or even summer. If the area does not allow this, you can stock up on the future with the finished product.

The ideal device for obtaining it is a juicer. In this case, before boiling the juice from the pumpkin, it is cut into cubes. Then the vegetable is placed in a special container, adding a little water. The output is ready-made juice, which remains only to be poured into sterile jars and closed. It is better not to add sugar to it, in extreme cases, this can be done immediately before use. If there is no juicer in the house, you can simply squeeze the pumpkin with a juicer or gauze, and then sterilize for 30-40 minutes and close it in jars.

How to make pumpkin juice for kids

In order for children to drink this healthy drink with pleasure, it must be made tasty by adding honey or sugar. Another option is to add the same amount of carrot, apple or orange and mix them. As a rule, more aromatic and sweeter fruits interrupt the unwanted aftertaste. Children drink this mixture with pleasure. If desired, it can also be prepared for the winter by sterilizing.

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Pumpkin juice is healthy and delicious preparation for the winter. An orange drink with a delicate velvety taste will remind you of the warm caressing summer sun, and fills the body with health. Indeed, thanks to its vitamin composition pumpkin juice occupies a leading position among fruit and vegetable juices.

pumpkin juice home cooking is a rich source of vitamin K, iron, ascorbic acid and beta-carotene.

Recipes for making pumpkin juice for the winter

Pumpkin juice is a storehouse of vitamins and minerals. Therefore, such a drink should be on the table in every home. Juice is prepared quite simply and quickly. Consider some of the most popular recipes, in particular, we suggest looking at pumpkin juice for the winter at home with an orange.

Pumpkin juice with orange for the winter - a step by step recipe with a photo

Ingredients:

• large pumpkin - 1 pc. (about 5 kg.);
• oranges - 3 pcs.;
• sugar - 300 g.

Cooking time - 2 hours, of which 30 minutes - preparation of ingredients.

Juice calories: 100 g - 30.67 Kcal.

The yield of juice depends on the size of the pumpkin and the method of mashing (if you rub through a sieve, the juice will be thick, but there will be little of it; when mashing with an immersion blender - at least 3 three-liter jars).

No wonder the pumpkin is called the queen of autumn. You can cook a lot of things from it: juice, puree soup, various pastries, and candied fruits. Let's take a closer look at juice. But it will not be just pumpkin juice, but with the addition of oranges. The bottom line will be that a small sourness will be added to the sweetness of the pumpkin - vitamin C, which is very necessary for the human body. Pumpkin juice with orange for the winter turns out to be very tasty and healthy, it is stored perfectly in the conditions of the apartment: it will stand without problems for a year. The recipe for pumpkin juice with orange for the winter is very simple, even a young housewife can handle it.

How to make pumpkin juice with orange for the winter at home - step by step recipe with photo

First you need to sterilize the jars in any way convenient for you: in the oven, on the stove, in the air grill. Metal lids also need to be sterilized.

The pumpkin needs to be washed running water, peel and cut into cubes.

Put the pieces in a saucepan and pour in water so that it is at the level of the pumpkin. Bring to a boil and boil for 10 minutes.

Then the mass must be rubbed through a metal sieve.

You can, of course, use an immersion blender, then you get a lot more juice, but I prefer thick pumpkin juice.

Bring the mass to a boil and immediately pour into sterilized jars. Roll up the lids.

Pumpkin-orange juice for the winter is ready! It is very tasty and extremely useful! Agree that even a person who has never dealt with harvesting before will be able to prepare pumpkin juice with oranges at home for the winter. In the cold season, it will be so nice to open a can of juice and enjoy every sip. I hope you liked the recipe and now you can easily answer the question of how to make pumpkin juice without a juicer at home for the winter. Prepare this wonderful drink at home, I assure you, you will not be disappointed.

Above is orange-pumpkin juice - a recipe at home for the winter with step by step photos. Below you will find other variations of pumpkin juice.

Pumpkin-carrot juice for the winter through a juicer

Such a wonderful bright orange drink with delicate taste will keep all his vitamins, tk. amenable to minimal heat treatment.

Ingredients:

• pumpkin 1.2 kg
• granulated sugar 100 g
• carrot 800 g

Cooking method:

1. Wash the carrots, remove the skin and cut into small pieces to get more juice. Cut the pumpkin in half, remove the seeds, cut off the rough skin and also cut into small cubes.
2. Pass the vegetables individually through a juicer. The output will be 250 ml of carrot and 300 ml of pumpkin juice.
3. Pour the resulting cake with a liter of water and put on the stove to boil. Strain the resulting broth through cheesecloth.
4. In a saucepan, mix vegetable broth with juice and sugar. Heat the mixture until the first bubbles appear, immediately set aside and pour into sterile jars. Screw on the lids, insulate and soak until completely cooled.

Apple-pumpkin juice for the winter through a juicer and without it

For this recipe, you will need a minimum of ingredients, and the juicer will do all the work.

Ingredients:

• pumpkin 800 g
• sugar 300 g
• apples 1.2 kg

Cooking method:

1. Wash and clean the pumpkin, remove the seeds, cut off the skin. Grate the pulp on a coarse grater. Pour the grated pumpkin with a little water and cook until tender.
2. Then pass the resulting mass through a juicer.
3. Cut apples into fairly large slices, cut seed pod. Run fruit through a juicer.
4. Pour fruit and vegetable juices into a saucepan, add sugar and mix.
5. Put the dishes on the fire, bring to a boil and boil for 7 minutes. Then pour into sterile clean jars.
6. Immerse the jars up to their shoulders in hot water and sterilize for 20 minutes. Roll up jars with lids and cool.
7. You can also make apple-pumpkin juice for the winter without a juicer. To do this, replace the apples with apple juice. For 800 g of pumpkin you will need 300 ml apple juice and 2/3 cup granulated sugar.
8. As in the first case, boil the pumpkin until tender, adding a little water to the pieces of pumpkin.
9. Rub the pulp through a sieve. Mix the resulting puree with apple juice and sugar.
10. Heat the juice on the stove for 7 minutes and roll up.

Pumpkin juice with lemon for the winter

This recipe is useful for those who do not have a juicer in their kitchen arsenal. Our grandmothers used this technology for harvesting pumpkin juice.

Ingredients:

• unpeeled pumpkin 3.5 kg;
• sugar 12 tbsp
• water 1 l
• large lemon 0.5 pcs.
• citric acid 5 g

Cooking method:

1. Peel the pumpkin, cut into slices, cut off the peel and cut the flesh into arbitrary pieces. Put the vegetable in a saucepan, cover with water and cook over medium heat. Stir the contents periodically. The pumpkin will take about 40 minutes to cook.
2. Using an immersion blender or a food processor, purée the pumpkin mixture. Add sugar, citric acid and juice from half a lemon. To remove solids, pass the juice through a fine sieve, using a spoon to help.
3. Put the dishes with juice on the stove and boil at a slow boil for about 5 minutes after the moment of boiling.
4. Pour hot juice into a sterile glass containers, screw on the lids and cool under the covers.

Pumpkin juice with dried apricots for the winter

Highly unusual combination tastes of sweet and sour dried apricots and pumpkin. Add a pleasant sourness to the workpiece with lemon juice.

Ingredients:

• pumpkin pulp 650 g
• dried apricots 100 g
• small carrot 1 pc.
• lemon juice 1 tsp
• sugar 300 g

Cooking method:

1. Cut the prepared vegetables into medium pieces, mix with dried apricots and put it all in a saucepan. Fill the contents with water so that the liquid completely covers it. After boiling, boil the mass for 40 minutes until all the ingredients are soft.
2. immersion blender smash the mass into a puree. Add lemon juice and sugar, stir. Pour in 1 liter of water, boil the juice for 10 minutes and roll it into jars.

Recipe for pumpkin juice with sea buckthorn for the winter without sugar

You can stock up on pumpkin and sea buckthorn juice after the main harvesting season. Sea buckthorn remains on the branches until frost, so it is not necessary to rush to harvest it. Moreover, sagging longer on the branches, the berries accumulate more vitamins.

Ingredients

• pumpkin juice 5 l
• sea ​​buckthorn 1.5 kg
• water 1 tbsp.

Cooking method:

1. Prepare any pumpkin juice convenient way.
2. Rinse the sea buckthorn, sort it out, removing damaged and rotten berries. Put the berries in a saucepan, cover with water and boil over medium heat until soft. Wipe the berry mass through a sieve, periodically cleaning it from the cake.
3. Mix two types of juice in a saucepan and bring the mass to a boil. To save most nutrients, boil the juice for no more than 5 minutes over low heat.
4. Pour boiling juice into sterile jars and roll up with tin lids.

Pumpkin juice with citric acid

Pumpkin juice is a nutritious, delicious and surprisingly healthy drink. This recipe is easy to prepare and requires a minimum of ingredients.

Ingredients:

• pumpkin peeled 2.5 kg
• water 2100 ml
• sugar 1.5 tbsp.
• citric acid 0.5 tsp

Cooking method:

1. Prepare pumpkin as described in previous recipes. Put the pumpkin in a saucepan with a thick bottom, pour half a glass of water, put on a slow fire. Simmer the pumpkin until soft, about 20 minutes. Remove the boiled pumpkin from the stove and puree with a blender.
2. From the remaining sugar, citric acid and water, boil the syrup so that the sugar and acid crystals are completely dissolved. Add pumpkin puree to the syrup simmering over low heat, mix thoroughly. Boil the mass for a quarter of an hour at a slow boil.
3. Pour the prepared hot juice into jars and roll up the lids.

How to make pumpkin juice for the winter?

Pumpkin juice at home can be prepared different ways, use various additives and fillers. You will learn all the subtleties and secrets of preparing this most useful drink from this article.

What is the best pumpkin for juicing?

The quality of the final product depends on the quality and variety of pumpkin. When choosing a pumpkin, please note that not all varieties are suitable for juicing. For juice, the varieties Butternut, Amazon, Vitamin Gray and Candied Fruit are perfect. Moreover, each variety has its own special aftertaste.

As for the quality of vegetables, for juice it is necessary to select fresh vegetables without damage, recently plucked from the garden. The fruits should not be very large (no more than 5 kg), large pumpkins are dry and bitter inside.

Pumpkin must be fully ripe, without damage. In such a fruit, a dry tail easily breaks off. The pulp of a pumpkin suitable for juice should have a rich bright color. How brighter color, the more vitamins are contained in the pulp. It is not recommended to purchase a pumpkin cut into pieces, because. she could be spoiled.

The longer the pumpkin is stored, the more moisture and nutrients it loses. Therefore, the preparation of juice should not be delayed and stocks for the winter should be made in the fall.

How to prepare pumpkin for cooking?

Before proceeding with the preparation of juice, it is necessary to prepare the main ingredient for processing. To do this, wash the pumpkin thoroughly under running water, cut into 2 or 4 parts. Scrape out the fibrous pulp with seeds, cut the pumpkin into slices. And then cut off the tough skin from each piece.

If you plan to make juice with pulp, then the fibrous core can be left by removing only the seeds.

Further preparation of juice occurs in accordance with the selected recipe. Juice can be squeezed from a raw vegetable or pumpkin can be pre-poured for softness. And then puree or rub through a sieve.

How long can pumpkin juice be stored?

Depending on the method of preparation of pumpkin juice, its shelf life differs.

Freshly squeezed juice is consumed within 10 minutes, so it is not advisable to prepare it in large volumes. Even in the refrigerator, pumpkin fresh loses its nutritional value every minute.

If the juice is for winter storage, then it must be consumed within 6-12 months. Pasteurized juice is stored for up to six months, and a sterilized drink can stand in the basement for up to a year.

Can you drink raw pumpkin juice?

Pumpkin juice in its raw form is not only possible to drink, but also necessary. The freshly prepared drink contains the highest percentage beneficial vitamins, trace element and minerals. It is indispensable for seasonal beriberi and is recommended even for children, because. is a hypoallergenic product.

How to make pumpkin juice at home

Modern technologies greatly simplified the life of housewives in the kitchen. Therefore, today you can make pumpkin juice for the winter in various ways. Consider several ways to prepare pumpkin juice for the winter.

Making pumpkin juice in a juicer

To prepare juice in a juicer, prepared pieces of pumpkin are passed through the apparatus. This process is quite easy and fast. To taste, the juice is flavored with sugar, honey or diluted with other fruit, vegetable or berry juices. Freshly squeezed juice should be consumed immediately.

To prepare the squeezed juice for the winter, it is heated over low heat for 3-5 minutes and rolled into sterile glass jars.

Pumpkin pomace can be used to make excellent thick jam or delicious stuffing for the pie.

Pumpkin juice in a juicer

In a juicer, juice is prepared by steam. Water is poured into the lower part to the desired mark. In the upper container with holes, a prepared pumpkin cut into pieces is laid. When the water boils, the steam rises and heats the raw material. Pumpkin juice is gradually released, flows down the spout directly into a sterile container.

If the recipe for pumpkin juice in a pressure cooker for the winter contains additional ingredients, then the juice is collected in a saucepan. Then it is mixed with the necessary additives and reheated on the stove. Then it is packaged in banks.

Pumpkin juice - a recipe through a meat grinder for the winter

If there is neither a juicer nor a juicer, but you do not want to rub the mass manually through a sieve. To prepare juice, you can use a conventional meat grinder. To do this, we cut the prepared pumpkin into small pieces so that they fit into the socket of the meat grinder, and grind.

The resulting mass is squeezed through a double layer of sterile gauze or other well-permeable liquid tissue. After mixing the juice with sugar and citric acid, it is heated at a temperature of 90 degrees for 5-10 minutes. This process is called pasteurization. After such heat treatment almost all useful substances remain in the composition of the product, and its shelf life increases significantly.

The subtleties of making pumpkin juice and the difficulties that may arise

At first glance, there is nothing complicated in making pumpkin juice. But sometimes bad things happen. Further will be discussed about what to do in case of force majeure.

Why does white sediment appear in homemade pumpkin juice?

Juices prepared for the winter glass jars should be kept cool dark rooms. If the storage conditions are violated and the workpiece was stored with access to light, then ascorbic acid begins to break down. In this case, the color of the drink changes and a whitish precipitate appears at the bottom of the jar. Such juice is not suitable for consumption, because. it contains almost no substances useful for the body.

Why is pumpkin juice bitter?

Sometimes canned pumpkin juice is bitter. This means that it was made from large overripe fruits. In addition, some varieties of pumpkin have a bitter taste. Also, bitterness can appear in a pumpkin of any variety if the plant did not receive enough moisture during the period of growth and ripening of the fruit.

Another reason for bitterness is long-term storage of fruits. If juice is made from such a vegetable, it will most likely also be bitter.

Why does pumpkin juice thicken?

Pumpkin juice itself has a viscous, thick texture. Therefore, the consistency of the juice directly depends on the amount of water or syrup added to the pumpkin puree. To make the juice not so thick, you can supplement it with thinner apple or orange juice.

What to do if pumpkin juice fermented?

Pumpkin juice does not contain its own acid, so another acid is usually added to it for storage. But it often happens that the juice begins to deteriorate and ferment. In this case, the jar must be opened and the juice boiled again for 5-10 minutes.

Such a drink is no longer suitable for re-canning. But on its basis, you can cook delicious fruit drinks, jelly, jelly or homemade wine.

Pumpkin juice - benefits and harms

Beneficial features pumpkins are hard to overestimate. It has a beneficial effect on almost all organs and systems. human body. Freshly made pumpkin juice, the main part of which is water, brings the greatest benefit. Surprisingly, this liquid is very close in structure to human blood plasma and lymph.

Fiber and pectin bring invaluable benefits to the body, large quantities contained in pumpkin pulp. These substances have a beneficial effect on digestive system, effectively cleanse the intestines and normalize metabolic processes.

With a small amount of fat, pumpkin is rich in vegetable protein and vitamins A, E, K, B, C, as well as calcium, iron, zinc, potassium and a number of other minerals and trace elements.

Pumpkin juice is often used for the prevention and treatment of many diseases.

Despite all the "pros", pumpkin juice also has "cons".

• First of all, juice should not be consumed by people with individual intolerance to this product.
• Also, you need to carefully use this drink in the presence of stomach diseases.
• You can not drink juice with diarrhea, because. its reception can only aggravate the situation.

What are the benefits of freshly squeezed pumpkin juice?

During heat treatment, any product loses most of its nutrients. The same goes for pumpkin juice. Therefore, fresh pumpkin juice will bring the greatest benefit to the body. It is rightly called healing or living water.

Fresh pumpkin juice has a tonic effect on the body, improves blood circulation. It is also a powerful antioxidant that helps remove salt from the body. heavy metals which prevents the occurrence of cancer.

Can you drink freshly squeezed pumpkin juice every day? If there are no contraindications, then the daily use of pumpkin juice is only welcome. Healthy man can drink 0.5 glass of fresh drink before breakfast.

Pumpkin juice - benefits for women

Pumpkin juice has a very beneficial effect on health and appearance women.

Firstly, fiber cleanses the intestines of toxins and speeds up metabolism. This, in turn, causes a natural decrease in body weight, the skin of the face is refreshed and tightened, acne disappears, fine wrinkles are smoothed out.

Secondly, the immune system is strengthened and nervous system, blood composition improves, puffiness disappears and the heart muscle is strengthened.

What is useful pumpkin juice for men?

Men should pay attention to the positive effects of pumpkin juice on the prostate gland. Regular consumption of this drink has a positive tonic effect on man's health. Supports sexual function and promotes the production of male hormones.

Juice also cleanses the bile ducts, which improves the functioning of the gallbladder. It has a preventive effect on adenoma and prostatitis.

What diseases are pumpkin juice useful for?

Pumpkin juice is an excellent prevention and in an additional way treatment of many diseases. But we must remember that any course of treatment, even healthy juice pumpkin, should be carried out only after consulting a doctor.

Can pumpkin juice with gastritis?

If the disease occurs against the background of increased secretion of gastric juice, then pumpkin juice will help to establish digestion processes, increase bile secretion and normalize the production of hydrochloric acid. With low acidity, juice must be excluded from the diet.

Can pumpkin juice with pancreatitis?

Patients with acute pancreatitis should not drink pumpkin juice, because. it contains many organic acids.

When chronic pancreatitis pumpkin juice is allowed in diet food in small quantities.

Does Pumpkin Juice Help Kidney Stones?

Pumpkin juice is famous for its ability to destroy stones and a strong diuretic effect. Therefore, this makes it an indispensable product for diseases of the kidneys and urinary system. Please note that the intake of juice should be started only after consulting a specialist and a complete medical examination.

In winter, I really want something summery and useful, in order to please myself and not offend the body. Pumpkin dishes prepared since autumn are very useful for immunity. Preparing pumpkin juice for the winter at home is quite simple and easy, and if you dream up a little, then a healthy drink will acquire a more expressive taste and aroma.

To prepare a rich drink, young pumpkins weighing no more than 7 kg are selected. Such a vegetable contains more useful substances - carotene and fructose, so the juice will turn out to be quite sweet.

Prepare pumpkin drink as follows:

• The fruit is peeled and divided into sticks about 3 cm long.
• They are poured into a saucepan, pour water to the surface of the pumpkin pieces.
• Bring to a boil and boil for 5-6 minutes.
• Cool, then rub through a strainer.
• The mass is sent back to the pan, sugar is mixed in (about half a glass for 2 liters of juice), and the fire is turned on.
• When it boils, turn off the gas, and the drink is poured into sterile jars.

To make the juice thicker and more saturated, pulp, freed from seeds, is added to the bars.

How to cook with a juicer?

The drink is prepared quickly and easily with the help of special equipment.

It is done in two ways:

• Without pasteurization

The pumpkin is cleaned, divided into pieces, passed through a juicer. Then mixed with granulated sugar (approximately a glass for 2 liters of liquid) and heated to 90 ° C. Cook without boiling for 5-6 minutes. Then the stove is turned off, and the liquid is poured into jars and sealed.

• With pasteurization

Similarly to the previous method, the juice is squeezed out, brought to a boil and distributed in sterile half-liter jars. Containers with juice are pasteurized for about 10 minutes at 90°C, and then rolled up.

Delicious pumpkin juice with orange

For a pumpkin-citrus drink you will need:

• medium pumpkin;
• a glass of granulated sugar;
• 3 oranges;
• 1-2 tablespoons of citric acid;
• water.

How to cook:

1. Peel pumpkin, cut into pieces, transfer to a saucepan.
2. Pour water up to the top edge of the pieces, put on fire.
3. Boil for 5 minutes, cool.
4. Rub the pumpkin pieces through a strainer.
5. Remove back to saucepan.
6. Mix in sugar and acid.
7. Squeeze juice from citrus fruits, pour into the rest of the ingredients.
8. You don’t need to cook the mass, just wait for it to boil, and then pour it into jars.

Making pumpkin juice by hand

The manual cooking process is as follows:

1. Peel off the pumpkin and remove the seeds.
2. Divide into sticks, grind on a fine grater.
3. Pour in water, bring to a boil and cook until the vegetable is soft. To give a citrus aroma and taste, crushed citrus zest or juice is mixed in.
4. Grind with a blender, stir in sugar (to taste), add water if necessary (if the mixture is thick) and send to the stove.
5. Wait until it boils and then cook for another 10 minutes.
6. Distribute in sterile containers and seal.

Recipe "through a meat grinder"

A meat grinder is also used to prepare the drink.

You will need:

• pumpkin;
• sugar - half a glass per liter of drink;
• citric acid or juice;
• water.

Cooking process:

1. Peel the pumpkin from the peel and seeds, cut into small slices.
2. Scroll through a meat grinder using a large grate.
3. Fold the gauze in 4 layers, put the mass into it, assemble it in a knot and send it to a colander installed on the pan.
4. Putting oppression on top, wait until the juice flows out.
5. Drain the liquid into a clean saucepan, add granulated sugar and citric acid.
6. Bring to a boil, but do not boil. Keep in this state for about 10 minutes until the sugar is completely dissolved.
7. Pour into sterilized jars, seal tightly and cover until completely cool.

From the remaining cake, you can make the juice of the second pressing. To do this, it is poured with water (0.1 l per 1 kg of cake), brought to a boil, squeezed. It is not worth mixing with real juice, but you can make a drink by adding sugar and lemon juice, or jelly.

Apple-pumpkin juice through a juicer and without it

For the preparation of the drink, it is advisable to choose green varieties of apples. The main thing is that they are not overripe. Per kilogram of the main product, they take the same amount of fruit and a glass with a slide of sugar. To give a citrus aroma and an interesting flavor note, add chopped lemon zest (you can grate it on a fine grater).

Cooking process:

1. Peel the pumpkin and cut into pieces, squeeze the juice.
2. Do the same for apple juice.
3. Mix all components in one container, put on gas and bring to 90 ° C.
4. Making sure that the liquid does not boil, keep it on fire for about 5 minutes, then turn off the gas.
5. A little darken the finished drink on a still hot stove, and then pour into jars and roll up.

With added citric acid

To prepare a sterilized drink, you will need the following ingredients:

• peeled and sliced ​​pumpkin - 7 kg;
• sugar - 6 glasses;
• water - 4 l;
• citric acid - a spoon.

How to cook:

1. First, sugar syrup is made from sugar and water.
2. Bake pumpkin slices in the oven until soft, then grind through a sieve.
3. Mix with syrup, heat up to 80 ° C, distribute into sterile jars.
4. Cover with lids and sterilize for 20 (0.5 l cans) or 30 minutes (1 l). Then roll up.

with sea buckthorn

For pumpkin-sea buckthorn drink you will need:

• 2 kg pumpkin, peeled and cut into cubes;
• a pound of washed and peeled sea buckthorn;
• a glass of water and sugar.

How to cook:

1. To make pumpkin juice, grind the vegetable on a grater, pass through a meat grinder or juicer. Only in the first two cases will it be necessary to squeeze the mass through gauze folded in several layers or a nylon stocking.
2. Pour sea buckthorn with water and cook until it softens, then cool.
3. Mash the berries without draining the water, squeeze the juice through several layers of gauze. The result should be about half a liter of liquid.
4. Mix pumpkin and sea buckthorn liquid, stir in sugar.
5. Boil the mass for a third of an hour after boiling.
6. Distribute in jars and sterilize for 5 minutes, then roll up.

The drink prepared in this way is stored for about three years.

Pumpkin juice - benefits and harms

The beneficial properties of the drink are due to the presence in the vegetable of a large amount of vitamins, fiber and other useful substances. One and a half glasses of freshly squeezed juice can satisfy the body's daily need for potassium, magnesium, phosphorus, and some vitamins. Fiber and pectin have a beneficial effect on the gastrointestinal tract, cleansing the intestinal walls from accumulated toxins.

Elixir:

• contributes to the normalization of metabolic processes, accelerates cell renewal, strengthens bone tissue;
• strengthens the immune system;
• improves blood clotting.

In addition, the vegetable is used to combat insomnia and as an antitumor agent.

It should be used with caution in irritable bowel syndrome and low acidity in the stomach.

Vitamins in winter are especially important for the body, it is recommended to get them in sufficient quantities from homemade drinks prepared in autumn by the preservation method. Particularly useful for weak immunity is pumpkin juice, which contains a large number of minerals, trace elements, has a hypoallergenic composition, even small children are allowed. How to make pumpkin juice at home for the winter? It's simple, read and try!

Benefits of Pumpkin Juice

It is very difficult to overestimate the benefits of this natural drink, which not only replenishes energy reserves, but is also effective treatment, prevention of a number of chronic diagnoses. It is allowed to drink it in a concentrated form throughout the day, without worrying about seasonal beriberi, a tendency to allergic reactions. Natural juice has the following benefits:

• contains vitamins B, PP, K, A, E, fluorine, mineral salts, pectin, proteins, fats;
• successfully treats anemia, restores the permissible blood hemoglobin;
• eliminates and prevents the appearance of age-related skin changes;
• cleanses the liver, removes intoxication products;
• strengthens the immune system.

Realizing the value of this drink in winter, there is main question: how to stock up on juice for the future, preserving its benefits for the body as much as possible? The cooking process does not take much time, the main thing is to follow the step-by-step recipe, prepare the ingredients required according to the recipe in advance. it required condition otherwise experiments in the kitchen may be unsuccessful.

homemade pumpkin juice recipe

Home-made drinks taste just as good as store-bought ones, and they also retain their usefulness. To make pumpkin juice, you must proceed in the following sequence:

1. Peel and wash 2 kg pumpkin, cut into portions.
2. Put in a saucepan with a capacity of 4-5 liters, add 500 ml of water to the bottom and cook for 20 minutes.
3. Cool the cooked product, make sure that it has become soft and does not burn to the bottom of the pan.
4. Grind the composition with a fork, getting pumpkin puree of medium density.
5. Pour back into the pan, add 1 liter of water, sugar to taste.
6. Bring the composition to a boil, reduce heat and simmer for 5-7 minutes.
7. Before turning off, add 10 g of citric acid (at your discretion), mix, set aside from heat.
8. Pour hot over glass bottles Close the lid and refrigerate until completely cool.

It is important not only to make pumpkin juice according to the recipe, but also to ensure the sterility of bottles, the tightness of metal caps in order to store this natural product all winter. There are bottles with twist caps, which are easy and simple to close, and in winter it will not be a problem to open, and there are also caps that require the use of a special seamer.

Freshly squeezed pumpkin juice

You can prepare a tasty and healthy drink with the help of a juicer. The answer to the question of how to make delicious pumpkin juice at home is not difficult, the main thing is to fulfill all the conditions of the recipe, not to violate the proportions of the product itself. The cooking process takes 10-15 minutes, but the output is a unique product that is valuable for every organism:

1. Prepare 2 kg of pumpkin, peeled and cut into portions.
2. Grind in juicer.
3. Add a glass of sugar, citric acid at the tip of a knife (honey to taste).
4. Stir, the drink is ready.

You will learn how to prepare a warming drink from the proposed recipes. Check out the rules.

Video: pumpkin juice with orange for the winter

Many housewives choose recipes with pictures or videos to understand all the intricacies of preparing a recipe. If you are interested in knowing how to make juice from a pumpkin, it is recommended that you carefully study the video below. This is a visual hint in order to finally please the whole family with delicious and healthy drink, strengthen immunity and simply diversify the usual diet.