Pumpkin juice for the winter at home. How to make pumpkin juice

Good and sunny day to you, dear hostesses!

Today we will roll pumpkin juice for the winter. As always, we have only the most delicious and simple recipes!

Everyone knows that pumpkin juice is not only delicious, but also healthy.

Of course, the maximum benefit remains in it if you use it fresh, combining it with other vegetables.

But, when the harvest is large and we want to make preparations for the winter, we have to use heat treatment.

We have selected recipes for you with the least heat treatment and low temperatures in order to preserve the beneficial properties of this vegetable as much as possible during preservation.

Pumpkin juice for the winter you will lick your fingers

Easy and simple to do at home! A very quick and easy recipe.

Ingredients

• Pumpkin - 2 kg
• Water - 2 l
• Sugar - 150 g
• Lemon juice - 3 tbsp. l

Cooking

We take a ripe pumpkin, peel it, remove the seeds from the core.

We cut into small sticks, which are convenient to put in a juicer.

We squeeze the juice. We will get about a liter of concentrate, which must be poured into a saucepan, adding water and sugar to it.

The consistency should be light and liquid.

Bring the contents of the pot to a boil and cook for 2-3 minutes.

The finished juice is poured into sterilized jars and corked.

We turn the jars upside down, wrap them with a blanket or a terry towel.

Let cool and store in pantry.

Pumpkin-carrot juice for the winter

Let's enhance the benefits of pumpkin with carrots! Great recipe, double benefit. Watch the video lesson:

Pumpkin juice with pulp at home

Rich flavor and easy to prepare!

The drink turns out to be thicker than without pulp, with a pronounced pumpkin aroma and taste.

Ingredients

• Pumpkin - 1.5 kg
• Water - 1700 ml
• Sugar - 150 g
• Lemon juice - 3 tbsp. l

Cooking

Put the peeled and cut into pieces pumpkin in a saucepan and fill it with water.

Bring to a boil and cook over low heat until soft.

We check with a knife if the vegetable is cooked. If the pieces pierce easily, the pumpkin is cooked.

We interrupt the contents of the pan with an immersion blender.

If there is no blender, you can grind the pieces through a sieve.

At this stage, we evaluate the consistency, do you like it or would you like it to be thinner?

If it's too thick for you, then you can add a little more boiled water.

We introduce lemon juice. Pour pumpkin drink into sterile jars and roll up.

Turn on the lid, wrap and leave to cool.

After the contents have cooled, store in a dark, cool place.

Delicious and thick juice!

Pumpkin juice thick without additives

A good recipe for thick pumpkin juice.

Pumpkin and apple juice with orange and lemon is very tasty

Refreshing vitamin cocktail for winter, which will remind you of summer.

Ingredients

• Pumpkin - 900g
• Apples - 2100g
• Orange - 2 pcs
• Lemon - 1 pc.
• Sugar - 200g
• Water - 250 ml

At the exit you will get 2 - 2.5 liters of juice

Cooking

Remove the skin from the pumpkin and cut it into medium cubes. Pour in water and set to cook on a slow fire, cook until soft.

While our vegetable is being cooked, grate the zest of two oranges and a lemon on a fine grater.

In order to remove the zest better, you need to pour boiling water over the fruit and dry it with a paper towel, and only then rub it.

Put the zest aside and squeeze the juice from the same citrus fruits completely.

Let's prepare the apples. To do this, wash them, cut them into 4 parts and remove the seed box.

Squeeze juice from apples through a juicer. Strain through two layers of cheesecloth to remove most of the pulp.

We remove it because we already have pumpkin pulp in our juice.

When our pumpkin is cooked and softened, pour the juice of oranges and lemon into the pan.

Add citrus zest. And we interrupt the entire contents of the saucepan with an immersion blender.

Add apple juice to pumpkin juice, add sugar.

If you have butternut squash that is sweet in itself, then you can not take sugar at all in this recipe and close it without it.

And only then adjust the taste of the drink by adding honey or sugar just before drinking.

Stir, bring to a boil and boil for 5 minutes.

The finished drink is poured into sterile jars, corked. Let cool and store in a cool dark place.

Here it turns out so rich, beautiful summer color and very tasty!

Pumpkin juice for the winter five minutes

A method that will allow you to make juice very quickly, without unnecessary fuss, while retaining most of the vitamins.

Ingredients

• Sugar - 5 tbsp. l for each liter of juice

Cooking

Take a ripe pumpkin, wash it well, cut off the skin.

Cut into small pieces and pass through a juicer.

You will get N-th amount of juice. Measure it and add sugar at the rate of 5 tbsp. l for each resulting liter of squeezed juice.

We put the juice on the fire, bring it to a temperature of 90 degrees and cook for 5 minutes.

Pour the finished drink into sterile jars and roll up.

Let cool by turning on the lid and wrapping. Juice is ready! We put it away for storage to drink on cold autumn days, when vitamins are so needed.

Oranges give plain pumpkin juice a rich citrus flavor!

Ingredients

• Pumpkin - 2 kg
• Oranges - 2 pcs
• Sugar - 150 g
• Water - 2.5 l

Cooking

We cut the prepared and peeled pumpkin into cubes and fill it with water.

We will kill the finished pumpkin with a submersible blender in the same pan, without draining the water.

We get this pumpkin water. Add sugar to it and stir to dissolve.

Squeeze the juice from the oranges and pour it into the pan. Take also a few pieces of orange peel and also throw them into the pan.

Bring to a boil and cook for five minutes. Then immediately pour into clean, sterile bottles and roll up.

We turn the bottles on the lid, cover them with a towel, leave to cool.

Pumpkin juice with orange flavor and a bright citrus note is ready!

Pumpkin juice without sugar pasteurized for the winter

An easy recipe without unnecessary ingredients and gestures. Try it!

This recipe is sugar-free, allowing you to use a pumpkin drink, adjusting its sweetness to your liking with honey or sweeteners or just sugar to taste. Immediately before use.

Ingredients

• Pumpkin - random amount

Cooking

We clean the pumpkin from the skin, pass it through a juicer.

The resulting juice is brought to a boil and immediately distributed into a sterile container.

Pasteurize in a water bath at a temperature of 90 degrees for 10 minutes.

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.

People who know a lot about healthy eating do not bypass the pumpkin.

• 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 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 is obtained from nutmeg pumpkin or Spanish variety - due to 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, citric acid can be added to the juice.

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, collect 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 pressing. 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 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 pan. Spread the pumpkin puree in small portions, use a spoon to rub it through a sieve into the pan.
• 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 with 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.

When ready, the 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.

Pumpkin can be used to prepare a variety of dishes. Plus, it's great for juicing. Preparing pumpkin juice for the winter at home is not difficult at all. If desired, you can diversify the taste of this drink by mixing pumpkin juice with juices of other vegetables and fruits. Here are some juice recipes.

Pumpkin juice is an excellent source of vitamins, including ascorbic acid, beta-carotene, vitamin K. In addition, a healthy drink supplies the body with iron, potassium, phosphorus, dietary fiber and pectins.

However, not everyone likes the fresh juice of pumpkin and the specific aroma of this vegetable. Therefore, juice is often prepared with various additives. It can be juices of citrus fruits, apples, carrots, berries. You can add honey, citric acid, vanillin or cinnamon to the juice.

It is convenient to use kitchen utensils to make pumpkin juice. You can make juice in a juicer or using a juicer. If these devices are not at hand, you should not be upset. You can use a conventional meat grinder or blender, or do without the use of appliances altogether, preparing juice in the "grandmother's" way.

To preserve the juice for the winter, it must be sterilized. In some recipes, the juice itself is boiled, after which the boiling liquid is poured into sterilized jars and immediately hermetically sealed. With another method of preparation, the juice is poured into clean jars, and then sterilized in boiling water for 15-20 minutes. After that, the jars are closed with lids.

Interesting facts: Mexico is the birthplace of pumpkin. It was on the territory of this country that pumpkin seeds were found, collected 7000 years ago.

Pumpkin juice in a juicer - a simple recipe

If you are preparing a lot of different juices for the winter, then you should purchase such a useful device as a juicer. It is not difficult to prepare pumpkin juice in a juicer; here is a simple recipe for making natural juice without additives.

You can prepare pumpkin juice with pulp (this option is the most useful) or without it. To make juice with pulp, you will need to wait for the juice to separate, then simply mix the boiled pumpkin with a spoon, and the puree will fall through the sieve into the juice collector.

To prepare natural juice, you need a pumpkin with dense juicy pulp. It is necessary to prepare juice from a pumpkin recently plucked from the garden, as a stale vegetable loses moisture and good juice will not come out of it.

Wash the pumpkin well, peel it off. Then we cut the fruit in half and carefully remove the seeds along with the fibers. Then cut the pumpkin into pieces.

We put the lower saucepan of the juicer on the fire, into which we poured water up to the mark. Install the juicer on top. We put a sieve on the juice collector. Put the prepared pieces of pumpkin in a sieve and cover the juice cooker with a lid. Let the pumpkin steam. The time of brewing juice depends on the variety of pumpkin, or rather, on the degree of density of its pulp. As a rule, it is necessary to steam the pumpkin for about 30 minutes (the time is counted from the moment the water boils).

When preparing natural juice, the liquid collected in the juice collector is immediately poured into pre-sterilized glass containers and hermetically sealed.

Read also: Carrots for the winter - 11 best blanks

If there is a desire to give the juice a more expressive taste, then pour the liquid collected in the juice cooker into a saucepan. Add sugar or honey and citric acid to taste. You can add some vanilla.

We put the pan on the fire and bring to a boil, stirring constantly so that the sugar dissolves. As soon as signs of boiling appear, immediately pour the juice into sterile jars and close them tightly with lids.

Juice through a juicer with lemon

It's just as easy to make juice by running a pumpkin through a juicer. Let's prepare this version of the drink with lemon.

• 1 kg pumpkin;
• 1 medium sized lemon;
• 250 gr. sugar (or to taste)

We clean the pumpkin from seeds and crusts. Cut into small pieces. We skip the pumpkin through the juicer. If desired, pumpkin pulp can be added to the juice, which remains in the juicer mesh.

My lemon, scald it with boiling water. Remove the zest with a sharp knife or grater (it is enough to take 1 teaspoon of zest for the indicated number of fruits). We squeeze juice from lemons (in juicers of almost any brand there is a nozzle for squeezing juice from citrus fruits).

We mix two types of juice in a saucepan, put on fire, add sugar. Stir until completely dissolved. We heat the juice until it boils, but do not boil it to save more vitamin. Pour the drink into sterile jars and immediately close them tightly with lids.

Cooking through a meat grinder with oranges

Pumpkin juice is very tasty when cooked with oranges. We will prepare the juice by passing the pulp of the pumpkin through a meat grinder.

• 4.5 kg of pumpkin pulp (weight without peels and seeds);
• 4 kg of oranges;
• 800-1000 gr. sugar (to taste);
• 2 teaspoons of citric acid (the amount of acid can be changed to taste).

Cut the peeled pumpkin into small pieces, put it in a saucepan. Pour water so that it is at the level of pumpkin pieces, put on fire.

Wash the oranges well with a brush, then pour boiling water over and rinse again with cold water. This treatment will remove the wax coating from the peel. Remove the zest from one orange with a vegetable peeler or grater, finely chop the zest and add it to the pumpkin.

When the pumpkin becomes soft, turn off the heat and let the pan cool. We pass a soft pumpkin through a meat grinder. Then we dilute the puree with a decoction so that a liquid is obtained, similar to the consistency of ordinary juice with pulp.

Squeeze the juice from the oranges, filter it so that the bones do not get into the drink. Add orange juice to pumpkin juice. We put the mixture of juices on the fire, add sugar and citric acid to taste. We continue to warm the juice, stirring until the sugar is completely dissolved.

Bring the juice to a boil and immediately pour it into a pre-prepared and sterilized container. Cover immediately and seal tightly.

Read also: Bell pepper salad for the winter - 8 recipes

Pumpkin juice with apple, prepared by hand

If the house does not have any devices for chopping pumpkin, then you can make juice using a regular sieve. Let's make this juice with apples.

• 2.5 kg of pumpkin;
• 2.5 kg of apples, it is better to take varieties with a sour taste, since the pumpkin is fresh;
• 1.5 kg of sugar;
• 30 gr. citric acid.

We clean the pumpkin from seeds and crusts. Cut into small pieces. We put the pieces of pumpkin in a saucepan, fill with water so that it is at the level of the pumpkin slices. We put on fire and cook at a low boil for about half an hour.

The pumpkin should be quite soft. 10-15 minutes before readiness, add apples to the pan, which were previously cleared of seeds. Turn off the heat and leave to cool on the stove under the lid.

Advice! In all recipes, the amount of sugar and citric acid is indicated approximate, when adding these ingredients, be guided by your taste.

Remove the warm pumpkin and apples with a slotted spoon and rub through a sieve. Pour the broth into the resulting puree, diluting the juice to the desired consistency. Pour the juice into a saucepan, add sugar and citric acid. Bring the juice to a boil, stirring constantly.

As soon as it boils, immediately turn off the fire. And pour the boiling juice into pre-sterilized jars. We immediately cover the jars with boiled lids and close hermetically.

Homemade pumpkin and carrot juice

Very useful juice is obtained from pumpkin with carrots. This drink holds the record for the content of vitamin A. And in order for the vitamin to be better absorbed, it is recommended to serve the juice with a spoonful of whipped cream.

• 1.2 kg of pumpkin;
• 0.8 kg of juicy carrots;
• 200 gr. sugar (or to taste);
• 0.5 lemon.

We clean the carrots from the skin, wash. Cut the roots into small pieces. We cut off the peels of the pumpkin, then cut and carefully remove the seeds and fibers. Cut the peeled pulp into pieces. Moreover, the pumpkin pieces should be about the same size as the carrot pieces.

Making juice with a juicer. We set aside the squeezed juice for now, and put the pomace in a saucepan, pour one liter of water and put it on the stove. Let's boil for one or two minutes. Let the broth cool and thin through a sieve.

We mix the broth with the juices squeezed out early. Add sugar and lemon juice to taste. Then heat the juice again, bringing it to a boil. We pour the prepared drink into sterilized glass containers, immediately cork, the jars must be closed hermetically.

Advice! If there was no lemon at home, then you can make juice with citric acid. It is better to dilute the acid in advance in a small amount of water and pour this mixture into the juice. With this method of introducing acid, the risk of “peroxidizing” the juice is reduced.

Pumpkin-carrot juice with dried apricots

An even more delicious version of pumpkin-carrot juice is obtained if you cook it with dried apricots.

• 1 kg pumpkin;
• 1 large carrot;
• 150 gr. dried apricots;
• 5 gr. citric acid;
• 3 liters of water;
• 1.25 cups of sugar.

Pumpkin:

Pumpkin will help with atherosclerosis and gout, prostatitis and hypertension, kidney and liver diseases, skin diseases, arthritis and anemia, cough and SARS, strengthen blood vessels and heal the heart. Pumpkin is necessary for edema - cardiac and renal. This sunny vegetable regulates metabolism, improves immunity, reduces blood cholesterol, fights constipation, eliminates problems with the gallbladder, is an excellent diuretic, antiseptic, antifungal, antihelminthic and anti-inflammatory agent.

In addition, pumpkin will help you lose weight and rejuvenate due to its antioxidant properties, restore women's and men's health, eliminate insomnia, heal wounds and burns, stop bleeding gums, improve eyesight, remove toxins and toxins, improve the functioning of the stomach and intestines, remove excess water from the body. , will serve as an antidepressant and prevention of caries.

The list of diseases for which pumpkin is an excellent healer will take up many pages. This is a real magical medicinal complex in an orange peel! In addition, pumpkin has very few contraindications.

Benefits of pumpkin juice:

Pumpkin contains a sufficient amount of various sugars - glucose, fructose, sucrose, nitrogenous substances, phytostyrene, organic acids, fatty oil, a lot of carotene, and also a large amount of fiber. Organic substances are presented in pumpkin juice mainly by malic acid.

Pumpkin pulp is extremely rich in water and dietary fiber, it stimulates digestion.

Pumpkin juice contains sucrose, useful pectin substances, salts of potassium, calcium, magnesium, iron, copper and cobalt. Thanks to vitamins B1, B2, B5, E and A, pumpkin juice is able to normalize metabolism, restore tone and activity of the gastrointestinal tract.

Pumpkin contains carbohydrates, many mineral salts and vitamins, nitrogenous substances, phytostyrene, organic acids, fatty oil, and a lot of carotene.

Pumpkin juice is the best vegetable juice. All vitamins and minerals: copper, iron, magnesium and potassium are present in it in optimal proportions, in amazing physiological balance, optimal for metabolism.

Pectins help to improve the body's salt metabolism, and this helps to remove toxins. Pumpkin juice will help residents of megacities to remove toxins from the body, and will also have a calming effect and relieve insomnia.

Since pumpkin is a low-calorie product, its juice is simply necessary for people who are concerned about the problem of excess weight.

What diseases are pumpkin juice used for?

• gastritis;
• colitis;
• hepatitis;
• chronic constipation;
• diabetes;
• violations of water-salt metabolism;
• gout;
• kidney disease;
• atherosclerosis;
• hypertension;
• obesity.

Pumpkin juice is also used as an external remedy for burns, eczema, and inflammatory skin lesions.

Recent studies by scientists have proven that pumpkin juice helps to cope with prostatitis, and is also a prophylactic against prostate adenoma.

Pumpkin juice improves the functioning of the gastrointestinal tract, promotes bile secretion.

Pumpkin juice is especially useful for diseases of the kidneys and liver. You need to apply it half a cup once a day.

Pumpkin helps with atherosclerosis thanks to pectins - it removes cholesterol from the body, cleansing blood vessels, and also removes toxins and excess fluid.

You can eat raw pumpkin - half a kilogram a day, or drink pumpkin juice - up to three glasses a day

Pumpkin juice saves from edema associated with diseases of the cardiovascular system, is indicated for any diseases of the heart and blood vessels.

You need to drink every day from 100 to 200 g of pumpkin juice - one tablespoon during the day.

Harm of pumpkin juice:

This juice is contraindicated in low acidity, acute disorders of the gastrointestinal tract, and a tendency to diarrhea. Pumpkin juice is not recommended for people with low stomach acidity, acute gastrointestinal disorders, a tendency to diarrhea, as it is a very strong cleanser that can cause irritation in the gastrointestinal tract and exacerbate the above diseases.

Treatment with pumpkin juice, recipes:

Insomnia

A glass of pumpkin juice is mixed with 2 tablespoons of honey, brought to a boil and kept in a water bath for 20 minutes.

Store juice no more than 2 days. Take 2-3 tablespoons 3 times a day 15-20 minutes before meals.

For patients who do not tolerate whole juice, it is useful to make a drink out of it: freshly prepared juice is diluted with cool boiled water in a ratio of 1: 1.

Neurasthenia

Drink at night ¼ - ½ cup of pumpkin juice with honey.

Freshly prepared pumpkin juice is drunk ½ cup 1-2 times a day 10-15 minutes before meals, gradually increasing its amount to 2-3 glasses a day. The course of treatment is 1 ½ - 2 months. If necessary, you can repeat the course in 10-15 days.

Inflammation of the prostate

Consume 1 glass a day for 2-3 weeks.

Cholelithiasis, urolithiasis

Obesity

Once a week they arrange a fasting "pumpkin" day. The only food of the day is pumpkin juice - about 1.5 liters.

Recipes from Tatyana Litvinova's book "Pumpkin from 100 Diseases"

Pumpkin juice at home:

Fresh juice

Wash pumpkin, peel, cut into small pieces and pass through a juicer.

Freshly squeezed pumpkin juice has a pleasant sweetish taste, but, unfortunately, not everyone likes it because of its specific shades. In this case, it is recommended to mix it with other types of juice - vegetable, fruit or berry. For example, you can add carrot, apple or a few drops of lemon juice, add sugar or honey. As a result, the taste is softer and richer.

Pumpkin juice with pulp:

Ingredients:

• Pumpkin - 500 g
• Sugar to taste

Cooking:

Peel the pumpkin and cut into small pieces, approximately the same size.

Pour the pumpkin with water and put on medium heat. Cook until the pumpkin is soft, but do not overcook.

Gently place the pumpkin in a blender and grind.

Taste to taste and add sugar, honey or lemon juice if needed.

Pumpkin juice at home for the winter:

Making pumpkin juice at home for the winter is not so difficult. Here are some recipes:

Pumpkin juice with pulp:

Ingredients:

• pumpkin - 7 kilograms
• citric acid - one teaspoon
• water - 4 l
• sugar - four kilograms

Cooking method:

Mix water with sugar and put on low heat. Cook until sugar dissolves.

We clean the pumpkin from seeds and peel and grate it on a coarse grater. Put in a pot of water at the rate of one kilogram of pumpkin no more than 1 cup of water. Cook over low heat until soft and rub through a sieve.

Add the prepared sugar syrup and heat to a temperature of 80 degrees. Then pour into sterilized liter jars and sterilize at a temperature of 80 degrees for 30 minutes.

Juice from pumpkin, apples and rowan

Ingredients

• apple juice - 1 l.
• pumpkin juice - 1.5 l.
• wild rowan berries - 500 g.

Cooking method

Wash apples and pumpkin, pour over with boiling water, squeeze out the juice. Pour rowan berries with a small amount of apple juice, bring to a boil and boil for 10 minutes. Rub the mixture through a fine sieve, add the remaining apple and pumpkin juice, heat, boil for 5 minutes, pour into jars and roll up.

Apple and pumpkin juice with rose hips

Ingredients

• 1 l apple juice
• 500 g rose hips
• 2 liters of pumpkin juice

Wash apples and pumpkin, scald with boiling water, peel, chop and squeeze the juice. Pour rose hips with apple juice and simmer for 30 minutes over low heat.

Strain the broth through a dense cloth and mix with raw pumpkin juice. Heat the mixture to a boil, cook for 5 minutes, pour into sterile jars and seal.

Apple and pumpkin juice with orange

Ingredients:

• 2 liters of apple juice
• 1 liter pumpkin juice
• 1 orange

Orange (with peel) cut into small slices, remove the seeds, pour a small amount of apple juice and cook for 10 minutes. Then wipe the cooked mass through a sieve, pour apple and pumpkin juice, bring to a boil and cook for 5 minutes.

Pour into sterile jars and roll up.

Pumpkin juice in weight loss diets:

Pumpkin is a low-calorie product - 25 kilocalories per 100g, so it is ideal for fasting days, obesity treatment, and also occupies a significant place in many diets.

A large concentration of vitamins helps to remove fluid, cleanse the body of toxins, and normalize metabolism.

Pumpkin juice will help to properly organize fasting days. It is advisable to use other fruit and vegetable pomace in parallel. He will make great friends with carrot, apple or beetroot drinks. You can also add to it the juice of cabbage, celery and spinach, which in their pure form can hardly be called pleasant to taste. In total, you get a real low-calorie detox menu. The duration of unloading on juices with all the obvious advantages is no more than a day.

There is also a more gentle option for cleansing the body. For breakfast, lunch and dinner, it is supposed to drink a glass of pumpkin juice, and in addition to eat 100 g of cottage cheese, rice with vegetables and meat with potatoes, respectively. You can add a baked apple. Thanks to the satiety of pumpkin juice, the feeling of hunger will bypass you.

With the onset of late autumn, the pumpkin harvest begins. This vegetable is always in demand, because many healthy and tasty dishes can be prepared from it. Especially good is pumpkin juice, which contains many useful substances. It has a peculiar taste and aroma, and also has a rich bright color. Many housewives began to prepare pumpkin juice for the winter at home. We offer simple recipes for making pumpkin juice for the winter.

About the benefits of pumpkin juice

Mexico is the birthplace of pumpkin. From there it was brought to North America and only then to European countries. Vegetable pulp and seeds always used by the Mexicans who were well aware of the healing properties of pumpkin. The orange vegetable has long gained fame as a home healer. Especially good pumpkin juice affects the intestines and stomach. It has such an effect due to the high content of fiber and pectins. It perfectly strengthens the immune system and removes all harmful from the body, improves blood composition.

In addition to its strengthening properties, pumpkin also has a beneficial effect on the nervous system. If you drink pumpkin juice at night with 1 tablespoon of honey, you can get rid of insomnia. Few people know, but pumpkin juice can, in addition to benefit, be harmful to health. It should not be used by people suffering from diabetes, with high acidity of the stomach, with ulcers and gastritis. With urolithiasis, it must be drunk with great care, since the juice can provoke the movement of stones.

300 g of freshly squeezed pumpkin juice contains daily norm of the main useful substances:

• vitamins - A, B, C, E;
• potassium;
• magnesium;
• phosphorus.

At home, pumpkin juice is easy and quick to prepare. To do this, use an ordinary juicer or rub the vegetable on a grater and squeeze it through cheesecloth.

Features of making pumpkin juice at home for the winter

Pumpkin is not only a tasty and healthy vegetable, it goes well with many vegetables and fruits. To get a tasty and nutritious product, you need to properly prepare the vegetable for processing. Rich and sweet juice is obtained from the pulp of young pumpkins. Them weight should be between 5 and 7 kg with bright orange flesh. It is believed that such fruits contain the largest amount of natural fructose and carotene.

Selected fruits should be washed well and then cut in half, seeds and fibers removed, peeled pumpkin. For convenience, the vegetable should be cut into small pieces to make it easier to make juice from them.

How much sugar and water to add to the juice will depend on the taste and variety of the vegetable. If it is very sweet, then less sugar can be added. If you want the drink to be more liquid, you can add more water and vice versa.

If desired, pumpkin juice can be prepared in its pure form or with the addition of various vegetables, berries and fruits. This is also due to the fact that pumpkin juice has sweet and specific taste. Shades of berry or fruit juice will help to achieve a more pleasant combination that will appeal to everyone.

If it is prepared without heat treatment, then its shelf life is minimal. All components included in the composition quickly oxidize. It is best to prepare canned pumpkin juice for the winter, the recipes that we offer for harvesting for the winter.

Recipe number 1 - classic

This is the simplest recipe for making pumpkin nectar and for its preparation you will need:

• pumpkin pulp - 1 kg;
• lemon - 1 pc;
• sugar - 250 gr per 2 liters of water.

First you need to bring water to a boil and then pour sugar into it. Everything must be done according to the recipe. While the water is boiling, it is necessary to prepare the pulp of the pumpkin. It must be crushed on a grater or juicer and loaded into boiling syrup.

After this, the whole mass should be cooked over low heat for 15 minutes. When 15 minutes have passed, the contents must be crushed in a blender or use a sieve, food processor and add lemon juice. Now the resulting mass is again put on a small fire, brought to a boil and simmered in a boiling state for another 15 minutes, stirring constantly.

The state of readiness can be seen when the mass becomes thick. After that, the container can be removed from the fire and poured into clean sterilized jars, rolled up with metal lids.

You can add 3 oranges instead of 1 lemon, then the taste of the finished product will turn out to be more fragrant and pleasant. If you use oranges instead of lemon, then you need to add a pinch of citric acid to the drink.

Recipe number 2 - pumpkin juice with an apple

For this recipe, it is necessary to select varieties of green apples, since they are more useful than others. Preferably so that the apples are not overripe. Compound:

• 1 kg pumpkin pulp;
• 250 grams of sugar, but less is possible;
• 1 kg of apples;
• zest of 1 lemon.

To prepare a drink, it is better to use a juicer. With its help, it is necessary to squeeze the juice from the pulp of apples and pumpkins. After that juice from vegetable and fruit put in a saucepan, and add sugar and lemon zest to it, mixing everything well. Now the container can be put on a small fire and bring the juice to a temperature of 90 ° C and at this temperature it should be allowed to warm up for no more than 5 minutes.

After turning off, the pan should remain on the stove so that the juice languishes for several minutes with the lid closed. When hot, the juice must be poured into jars and rolled up with lids.

Recipe number 3 - pumpkin with carrots and dried apricots

Very often, many housewives who make pumpkin drinks for the winter prepare them with the addition of other vegetables and fruits. This recipe uses carrots and dried apricots, they are also famous for their beneficial properties. Compound:

• 3 kg of pumpkin;
• 3-4 large carrots;
• 500 gr dried apricots;
• 1.5 kg of sugar;
• 9 liters of water;
• 15 grams of citric acid.

Prepared vegetables and dried apricots cut into cubes and pour 3 liters of water and cook in a saucepan for 2 hours. After that, grind the poisonous mass with a blender to a puree state and add the rest of the ingredients according to the recipe. In this state, the mass must be cooked for another 1 hour. When hot, the mass is poured into sterilized jars and rolled up for storage for the winter.

Recipe number 4 - pumpkin juice with cranberries

Such a preparation turns out to be very tasty, since the pumpkin has an unusual taste, the cranberry is sour, and the honey is very sweet, all together, as a result, it gives a wonderful and healthy product. Compound:

• pumpkin pulp - 2 kg;
• cranberries - 2 kg;
• honey to taste.

From pumpkin pulp cut into small cubes and squeeze them through a juicer. Wash cranberries and also process with a juicer and then combine two juices in one saucepan. Add honey to the composition and put on a small fire.

This mixture should be simmered for at least 20 minutes. During this time, you need to prepare the jars, wash them and sterilize. As soon as the drink is ready, it must be poured into prepared dishes and rolled up with lids.

Such nectar can be prepared using a slow cooker. The ingredients must be taken according to the recipe and use the "quenching" mode. With any method of preparing nectar, it turns out tasty and healthy.