A method for making pumpkin juice at home. Pumpkin juice - the best recipes for making the drink at home

How to make pumpkin juice? Autumn is the time to think about this issue. The fine days are coming to an end, the harvest time has come, and the mischievous Halloween will not let you forget about the red-haired beauty pumpkin.

Set aside for a while herbal teas And thick cocoa with cinnamon – pumpkin fresh is also ideal for cozy autumn evenings. And how many juicy orange recipes have been invented - with apples and carrots, oranges and rose hips, dried fruits and spices... All for the kitchen!

What are the benefits of fresh pumpkin?

Remember such an enterprising Spaniard - Christopher Columbus? It is to him that we owe the appearance of a pumpkin on our table. She grew up in the hottest corners of America, and in the 16th century she came to the Russian expanses and instantly became everyone’s favorite.

The red fruit is a collection of vitamins and minerals: ascorbic acid, B vitamins for beauty and vigor, and carotene. And also iron, zinc, potassium, a lot of magnesium and phosphorus. A very unusual component in pumpkin is a rare vitamin T, which activates fat metabolism and protects slim figure, nourishes muscles, calms nerves and helps you stay calm and collected in any situation.

A fresh drink from “American” retains all the beneficial properties of a fresh product:

• Normalizes digestion and relieves constipation;
• and stimulates the removal of harmful substances from our body;
• Has a diuretic effect, cleanses and heals the kidneys;
• Increases immunity (especially if you add);
• Prevents prostate diseases in men and improves sperm quality;
• Supports eye health (essential for office workers!);
• Enhances blood clotting and heals bleeding (especially gums).

How to drink correctly?

How to make pumpkin juice at home? Knowing the nuances of preparing a solar drink is very important, but you also need to remember how to drink it correctly.

1. If you are just starting autumn juice therapy, start gradually. At first, drink 50 ml per day and carefully increase the dose. The optimal volume is 300 ml per day.
2. All vegetable drinks should be diluted in a ratio of 1:2 or 1:1 (apple nectar, rosehip decoction, boiled water are suitable). Exception - cabbage, benefits cabbage juice appears only in undiluted form.
3. Be sure to drink red-yellow-orange smoothies (carrots, pumpkin, peppers) with a spoonful of butter or cream - fat-soluble carotene will not be absorbed otherwise.
4. Preparing vegetable nectars in advance is strictly prohibited - all of them must be drunk fresh. The exception is, which must be kept in the refrigerator for several hours to ripen.
5. If possible, do not strain – thick smoothies with pulp are much healthier. But if you really want an orange transparent sap, put the pulp to work (you can make masks for problem skin).

Cooking with a juicer

Everyone knows the benefits of freshly squeezed juices, but to fully appreciate them, you need special equipment. If you're one of the lucky ones who has a juicer at home, making liquid pumpkin snack couldn't be easier.

• To make regular orange nectar, you only need a young pumpkin. Remove the peel, clean the seeds and chop into small pieces. Pass the pulp through a juicer and you're done! You can add honey, sugar to the glass or dilute it to taste.
• The perfect fall cocktail is made by mixing pumpkin pulp and cranberries. We take the products in equal proportions, squeeze them in a food processor and mix. All additives are at your discretion.
• You can also store jars of nectar for the winter using a juicer. This is how the main autumn products – pumpkin and sea buckthorn – are prepared. We pass the red pulp and berries through the processor separately, and mix the resulting liquid in a ratio of 5:1. Bring to a boil, keep on fire for 5 minutes, then remove and immediately roll up. Sugar can be added during the cooking process if desired.

Cooking without a juicer

Don't have a juicer? It doesn’t matter – you still can’t hide from the delicious orange nectars and preparations. Many recipes are designed to make smoothies without a juicer.

• The simplest and very popular option is a thick drink with lemon. You will need 500 grams of young peeled pumpkin, 100 grams of sugar (half a glass) and one lemon.

First we do sugar syrup– boil sweet sand in a liter of water. Add the red pulp, grated on a fine grater, and wait until it boils. When cool, add lemon nectar. Finished product beat with a whisk or blender and put in the refrigerator. Store for no more than a day!

• How to make a vitamin smoothie with orange for the winter? The answer is simple - cook it too. We peel and pit a medium pumpkin, squeeze out the nectar from 3 oranges (a hand plastic squeezer will do), measure out a glass of sugar and 10 grams of citric acid.

Cutting the orange fruit small pieces and add water to cover slightly. When it boils, cook for 5-7 minutes, remove and rub through a sieve (when it cools down!). Then add sugar and acid, fresh orange juice, bring to a boil again and pour into jars.

Cooking with vegetables

Bright tomatoes, a spoonful of beets in a full glass - what else is needed to highlight the taste and enhance the benefits of pumpkin dessert?

• Very useful and very aromatic drink For the winter, carrots, tomatoes and pumpkins will work if you add... a little dill.

For three liters of fresh vegetable juice (all components in equal proportions) you need 2-3 dill umbrellas. Boil the liquid for 5 minutes together with dill, then pour into jars and roll up.

• How to make pumpkin juice that is quite unusual? Let's add aromatic greens: for 1.3 liters of pumpkin base - 2 kg of tomatoes, 20 grams of parsley, 5 cherry and 10 currant leaves. For piquancy, you can add a little salt.

Pour pumpkin juice over the washed tomatoes and bring to a boil. Rub through a sieve, add salt, add finely chopped parsley, cherries and currants. Back on the fire, boil for 5 minutes - and immediately into the jars.

Cooking with apples

Apple and pumpkin are an ideal tandem for an autumn-winter cocktail: you can prepare it fresh or store it in the cellar for future use.

• For a fresh drink you will need red pulp and apples in equal proportions, a little sweet sand and lemon zest optional. Squeeze out the liquid, mix, add lemon and sugar to taste - and enjoy.
• Preparing pumpkin and apple juice for the winter is a little more complicated. Cut 700 kg of peeled pumpkin into pieces and steam a little. Then we rub through a sieve, add 300 ml of fresh apple juice (it is better to take sour green apples from a fresh harvest) and half a glass of sugar. Heat for 5 minutes on the stove and roll into jars.
• Another vitamin cocktail for a vitamin-deficient winter, you can prepare it from apples, pumpkins and fresh rose hips. Pour 500 grams of berries with apple nectar, boil over low heat for half an hour. Strain through a thick cheesecloth, mix with the orange drink, heat again and keep on the stove for 5 minutes. And immediately - in jars.

Cooking with spices and dried fruits

According to the most different recipes you can prepare pumpkin juice - its benefits and harms are valuable in themselves. But it’s even healthier when combined with dried fruits and spices.

• Ginger and nutmeg go well with the noble pumpkin flavor. Prepare spicy winter cocktail It's very easy with them.

Cut a kilogram of pulp into small pieces, add water and cook until it becomes soft. Then grind with a blender, add lemon nectar (2-3 tablespoons), sugar to taste and half a spoon of nutmeg (you can half and half with ginger) and wait for it to boil. Drink it cool (don't forget a spoonful of cream in the glass!).

• A cocktail with carrots and dried apricots for the winter is a classic pumpkin recipes. You will need a medium orange fruit, 4 carrots, 500 grams of dried apricots, 1-2 cups of granulated sugar, 3 liters of water, 15 grams of citric acid.

Chop fruits and vegetables into small pieces, cook for 1.5-2 hours. Then pour the broth into a separate container - let it sit - and beat with a blender. Add a glass of broth, sugar, acid and cook until the sweet sand dissolves.

How to make pumpkin juice – with a variety of recipes, there is no shortage of ideas. Freshly squeezed for an afternoon snack or canned for winter table, pure or with additives... Little advice– drink fragrant fresh juice either at lunch for good digestion and healthy kidneys, or 20 minutes before going to bed. And if you suffer from insomnia or are tormented by stress, add a spoonful of honey to your evening glass - a sound and pleasant sleep is guaranteed.

The article for the site was prepared by Nadezhda Zhukova.

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pumpkin juice- this is useful and delicious preparation for the winter. An orange drink with a delicate velvety taste will remind you of the warm, gentle summer sun and fills the body with health. After all, thanks to his vitamin composition pumpkin juice occupies a leading position among fruit and vegetable juices.

pumpkin juice homemade 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. The juice is prepared quite simply and quickly. Let's look at a few of the most popular recipes, in particular, we suggest looking at pumpkin juice for the winter at home with orange.

Pumpkin juice with orange for the winter - step-by-step recipe with photos

Ingredients:

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

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

Calorie content of juice: 100 g - 30.67 Kcal.

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

It’s not for nothing that pumpkin is called the queen of autumn. You can make a lot of things from it: juice, puree soup, a variety of pastries, and candied fruits. Let's take a closer look at juice. But it won’t be just pumpkin juice, but with the addition of oranges. The bottom line is that the sweetness of the pumpkin will be complemented by a slight sourness - 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 an apartment: it will last for a year without any problems. The recipe for pumpkin juice with orange for the winter is very simple, even a young housewife can handle it.

How to prepare 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 a convection oven. Metal lids also need to be sterilized.

The pumpkin must be washed under running water, peeled and cut into cubes.

Place the pieces in a saucepan and add water until it is level with the pumpkin. Bring to a boil and simmer for 10 minutes.

Then the mass must be rubbed through a metal sieve.

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

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

Pumpkin-orange juice is ready for the winter! It is very tasty and incredibly healthy! Agree that even a person who has never prepared anything before can prepare pumpkin juice with oranges at home for the winter. During 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 and carrot juice for the winter through a juicer

Such a wonderful bright orange drink with delicate taste will retain all its vitamins, because amenable to minimal heat treatment.

Ingredients:

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

Cooking method:

1. Wash the carrots, peel and chop in 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. Separately, pass the vegetables 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 it on the stove to boil. Strain the resulting broth through cheesecloth.
4. Mix in a saucepan 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 leave until completely cool.

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

This recipe requires a minimum of ingredients, and a juicer will do all the work.

Ingredients:

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

Cooking method:

1. Wash and peel the pumpkin, remove the seeds, cut off the peel. Grate the pulp onto coarse grater. Pour a little water over the grated pumpkin and cook until tender.
2. Then pass the resulting mass through a juicer.
3. Cut the apples into fairly large slices, cut out the seed pod. Pass the fruit through a juicer.
4. Pour fruit and vegetable juices into the pan, add sugar and stir.
5. Place the pot on the fire, bring to a boil and simmer for 7 minutes. Then pour into sterile, clean jars.
6. Immerse the jars up to their hangers in hot water and sterilize for 20 minutes. Cover the jars with lids and cool.
7. You can also cook apple-pumpkin juice for the winter without a juicer. To do this, replace 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 pumpkin pieces.
9. Rub the pulp through a sieve. Mix the resulting puree with apple juice and sugar.
10. Warm the juice on the stove for 7 minutes and roll up.

Pumpkin juice with lemon for the winter

This recipe will be useful for those who do not have a juicer in their kitchen arsenal. Our grandmothers used this technology for preparing 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 pulp into arbitrary pieces. Place the vegetable in a saucepan, add water and cook over medium heat. Stir the contents periodically. It will take about 40 minutes to cook the pumpkin.
2. Using an immersion blender or masher, puree the pumpkin mixture. Add sugar citric acid and juice from half a lemon. To remove solids, pass the juice through a fine-mesh sieve, using a spoon to help.
3. Place the container with the juice on the stove and cook at a low simmer for about 5 minutes after the boiling point.
4. Pour the hot juice into sterile glass containers, screw on the lids and cool under a blanket.

Pumpkin juice with dried apricots for the winter

A very unusual combination of flavors of sweet and sour dried apricots and pumpkin. Add a pleasant sourness to the preparation lemon juice.

Ingredients:

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

Cooking method:

1. Cut the prepared vegetables into medium pieces, mix with dried apricots and place it all in a saucepan. Fill the contents with water until the liquid completely covers it. After boiling, simmer the mixture for 40 minutes until all ingredients are soft.
2. Using an immersion blender, puree the mixture. Add lemon juice and sugar, stir. Pour in 1 liter of water, boil the juice for 10 minutes and roll 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 there is no need to rush to harvest it. Moreover, after hanging 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 pumpkin juice in any convenient way.
2. Wash the sea buckthorn and sort it, removing damaged and rotten berries. Place the berries in a saucepan, add water and simmer over medium heat until soft. Rub the berry mass through a sieve, periodically clearing it of cake.
3. Mix two types of juice in a saucepan and bring the mixture to a boil. To retain most of the nutrients, simmer the juice for no more than 5 minutes over low heat.
4. Pour the boiling juice into sterile jars and seal with tin lids.

Pumpkin juice with citric acid

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

Ingredients:

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

Cooking method:

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

How to make pumpkin juice for the winter?

You can make pumpkin juice at home different ways, use various additives and fillers. You will learn all the subtleties and secrets of preparing this healthy drink from this article.

Which pumpkin is best to choose for making juice?

The quality of the final product depends on the quality and variety of pumpkin. When choosing a pumpkin, you must take into account that not all varieties are suitable for making juice. The varieties “Butternut”, “Amazonka”, “Vitamin Gray” and “Candied Fruit” are perfect for juice. 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 picked from the garden. The fruits should not be very large (no more than 5 kg), large pumpkins are dry and bitter inside.

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

The longer a pumpkin is stored, the more moisture and nutrients it loses. Therefore, you should not delay the preparation of juice and start stocking up for the winter in the fall.

How to prepare pumpkin for cooking?

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

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

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

How long can pumpkin juice be stored?

Depending on the method of preparing 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 juice loses its nutritional value every minute.

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

Can you drink raw pumpkin juice?

You can not only drink pumpkin juice raw, but you should. The freshly prepared drink contains the highest percentage useful vitamins, microelements and minerals. It is indispensable for seasonal vitamin deficiencies and is recommended even for children, because is a hypoallergenic product.

Methods for making pumpkin juice at home

Modern technologies significantly simplified the life of housewives in the kitchen. Therefore, today you can make pumpkin juice for the winter in various ways. Let's look at several ways to prepare pumpkin juice for the winter.

Preparing pumpkin juice in a juicer

To prepare juice in a juicer, prepared pumpkin pieces are passed through the machine. 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 squeezed juice for the winter, it is heated over low heat for 3-5 minutes and rolled into sterile glass jars.

You can make an excellent thick jam from pumpkin pulp or delicious filling for the pie.

Pumpkin juice in a juicer

In a juicer, juice is prepared under the influence of steam. Water is poured into the lower part to the desired level. Prepared pumpkin cut into pieces is placed in the upper container with holes. When the water boils, steam rises and heats the raw material. Pumpkin juice is gradually released and 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. After which it is packaged in jars.

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

If you don’t have a juicer or a juice cooker, and you don’t want to rub the mass by hand through a sieve. To prepare juice, you can use a regular meat grinder. To do this, 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 fabric that allows liquid to pass through well. Mix the juice with sugar and citric acid and heat it at 90 degrees for 5-10 minutes. This process is called pasteurization. After this heat treatment almost all useful substances remain in the product, and its shelf life increases significantly.

Subtleties of preparing pumpkin juice and difficulties that may arise

At first glance, there is nothing complicated in preparing pumpkin juice. But sometimes, unpleasant situations happen. Next we will talk about what to do in the event of force majeure.

Why does white sediment appear in homemade pumpkin juice?

Juices stored for the winter in glass jars should be stored in cool, dark areas. If storage conditions are violated and the workpiece is stored in the presence of light, then ascorbic acid begins to degrade. At the same time, the color of the drink changes and a whitish sediment appears at the bottom of the jar. This juice is not suitable for consumption, because... it contains almost no substances useful to the body.

Why is pumpkin juice bitter?

Sometimes canned pumpkin juice tastes 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 any type of pumpkin if the plant did not receive enough moisture during the period of growth and ripening of the fruit.

Another reason for bitterness - long-term storage fruits If you make juice from such a vegetable, it will most likely also taste 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 less thick, you can supplement it with thinner apple or orange juice.

What to do if pumpkin juice has 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.

This drink is no longer suitable for re-canning. But you can use it to make 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 of the human body. The greatest benefit comes from freshly prepared pumpkin juice, the main part of which is water. Surprisingly, this liquid is very close in structure to human blood plasma and lymph.

Fiber and pectin, contained in large quantities in pumpkin pulp, bring invaluable benefits to the body. 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 to prevent and treat many diseases.

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

• First of all, the juice should not be consumed by people with individual intolerance of this product.
• You should also use this drink carefully if you have stomach diseases.
• You should not drink juice if you have diarrhea, because... taking it can only make the situation worse.

What are the benefits of freshly squeezed pumpkin juice?

When cooked, any product loses most of its nutrients. The same thing happens with pumpkin juice. That's why greatest benefit fresh pumpkin juice will benefit the body. It is rightly called healing or living water.

Fresh pumpkin juice has a general strengthening effect on the body and improves blood circulation. It is also a powerful antioxidant that helps remove heavy metal salts from the body, thereby preventing the occurrence of cancer.

Is it possible to drink freshly squeezed pumpkin juice every day? If there are no contraindications, then daily consumption of pumpkin juice is welcome. A healthy person can drink 0.5 glasses 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 loss of body weight, the skin of the face is refreshed and tightened, acne disappears, and fine wrinkles are smoothed out.

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

What are the benefits of pumpkin juice for men?

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

The juice also cleanses the bile ducts, which improves the functioning of the gallbladder. Has a preventive effect against adenoma and prostatitis.

What diseases is pumpkin juice good for?

Pumpkin juice is an excellent prevention and additional way to treat many diseases. But we must remember that any course of treatment, even healthy juice pumpkins should only be done after consulting a doctor.

Is it possible to drink pumpkin juice for gastritis?

If the disease occurs against the background of increased secretion of gastric juice, then pumpkin juice will help improve digestion, increase the secretion of bile and normalize the production of hydrochloric acid. If the acidity is low, juice should be excluded from the diet.

Is it possible to drink pumpkin juice for pancreatitis?

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

In case of chronic pancreatitis, pumpkin juice is allowed in dietary nutrition in small quantities.

Does pumpkin juice help with kidney stones?

Pumpkin juice is famous for its ability to break down stones and its strong diuretic effect. Therefore, this makes it an indispensable product for diseases of the kidneys and urinary system. Please note that you should start taking juice only after consulting a specialist and a full medical examination.

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

Experts in healthy eating people don't shy away from pumpkin.

• Pumpkin, like no other vegetable, is rich in minerals, proteins, pectins, and fiber. Vitamins were found in it: C, B1, B2, PP, A. Moreover, in some varieties of pumpkin the carotene content is higher than in carrots.
• In addition to calcium, iron and potassium, it contains copper, magnesium, and cobalt.
• Pumpkin is recommended to be included in the diet for diseases of the kidneys, liver, heart, as well as for intestinal dysfunction.
• One of the first vegetables included in children's menu, is a 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 store pumpkin fruits in order to use them as needed in winter. In addition, pumpkin is pickled and 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 you can get by drinking a glass of pumpkin juice! Its taste can be easily adjusted by adding the juice of any berries. 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 it, as they say, at one time.

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

Pumpkin juice: preparation details

• The pumpkin must be completely ripe. Only then will it be sweet and juicy.
• The best juice is obtained from butternut squash or the Spanish variety - due to the large amount of sugar in it.
• To prepare the juice, you need to take a pumpkin that has recently been picked from the vine, since even such a hard-barked fruit gradually loses its juiciness during long-term storage.
• Berries or fruits that will 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 citric acid to the juice.

How to make pumpkin juice

Making pumpkin juice is not difficult at all. 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. The juice can be prepared using a blender, a meat grinder or a regular grater, which almost any housewife has in her arsenal.

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 cooking juice, and sterile jars with tin lids. That's probably all. All that's left to do is roll up your sleeves and start making juice.

Method 1

Ingredients:

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

Cooking method

• Wash the pumpkin. Despite the fact that you cut off the rind, microbes from it can get onto the pulp. And everything must be sterile. Cut the fruit in half and scoop out the seeds and the surrounding fibrous pulp. Cut the pumpkin into slices and remove the skin.
• If you use a meat grinder to grind the pumpkin, cut the flesh into pieces so that they fit freely into the socket. Pass through a large mesh meat grinder.
• If you do not have a special press, fold the gauze into four layers, place the resulting pumpkin mass on it, and gather the fabric in a knot.
• Place the resulting bag in a colander, which is placed on the pan. Place the oppression on the cheesecloth with the pumpkin. Wait until the juice drains into the pan. You can help a little with your hands, squeezing the bag on both sides. Do not try to increase the pressure, otherwise the pumpkin pulp will clog the cheesecloth and the juice will stop flowing. You will get first-press juice.
• Transfer the remaining pulp into 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 first-press juice. Use it to make jelly. Or you can add sugar and citric acid to taste and drink with pleasure.
• What to do with first-press juice? Drain it clean enamel pan, add sugar and citric acid to taste. Heat to 90° (the juice should be on the verge of boiling), pasteurize for 5-10 minutes until the sugar is completely dissolved.
• When hot, pour into sterile dry jars, preheated in the oven, and seal tightly. Turn them upside down, wrap them in a blanket, and leave until completely cool.

Method 2

Ingredients:

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

Cooking method

• Wash the whole pumpkin, cut in half, remove the seeds and fibrous pulp in which they were located. Cut into slices, remove the peel from them.
• Cut the peeled pumpkin into small pieces and place in a wide saucepan or basin. Pour in enough water to cover the bottom by 2 cm.
• Place the pan over low heat, stirring occasionally, and cook until the pumpkin is soft. This will take you about forty minutes.
• Then transfer the contents of the pan into a bowl and blend with an immersion blender. Or place the pumpkin in a regular blender and puree until smooth.
• Put sugar, pour in lemon juice squeezed from lemon, stir until sugar dissolves. If the puree is thick, add a little hot water.
• Prepare a sieve and place it over the pan. Add pumpkin puree in small portions and use a spoon to press it through a sieve into the pan.
• Bring the container with juice to almost a boil over low heat. The juice should only ripple slightly, but not bubble. Warm it up for 10–15 minutes.
• Prepare sterile, well-heated jars with lids. While hot, pour the juice into them. Seal immediately.
• Turn them upside down, cover them with a blanket, and 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, remove the seeds and the pulp that is in the middle. Cut the pumpkin into slices and peel. Grate on a medium grater. Place in an enamel pan.
• In another saucepan, cook syrup from water and sugar. Pour it over the grated pumpkin. Cook over low heat for 15–20 minutes, stirring 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°, heat the juice for 10–15 minutes.
• While hot, pour pumpkin juice into sterile dry jars and seal tightly. Turn the jars upside down and cover with a blanket. Leave until completely cool.

Note: If you don't have a strainer, puree the pumpkin in a blender. Adjust the thickness of the juice by adding hot water. Carry out pasteurization in the same way as described above.

Note to the hostess

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 housewife (and household members, of course). Citric acid is also added to taste. It should taste good in the juice, as it not only improves its taste, but also serves as a preservative.

When finished, the juice can be thick, almost viscous, and watery. It also depends on the amount of water added to the pumpkin puree.

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

Step-by-step preparation:

1. Wash the pumpkin, thoroughly peel the hard surface layer of the peel and remove the seeds. Cut the fruit into portions.
2. Pass the prepared slices through a juicer. If you don’t have such a device, then grind the vegetable through a meat grinder and squeeze the mass by hand through sterile gauze.
3. Heat the juice to 90 °C and keep on fire for 5 minutes, then pour into sterilized jars.
4. Screw the lids on the container tightly and store in a cool, dark place.

Pumpkin juice combined with orange produces an incredible citrus aroma and taste. But non-pumpkin lovers will never guess what this drink is made from.

Ingredients:

• Pumpkin - 1 kg
• Orange - 1 pc.
• Sugar - 100 g
• Citric acid - 0.5 tsp.

1. Peel the pumpkin, cut into pieces and pour drinking water so that it completely covers the fruit.
2. Boil the pumpkin until soft and puree with an immersion blender.
3. Wash the orange and squeeze out the juice in a convenient way for you. Add it to the pumpkin mixture.
4. Add citric acid and sugar and cook for 10 minutes.
5. The finished drink is thick and pulpy. You can eat it immediately after preparation or cool it in the refrigerator. You can also roll it hot into sterile jars and keep it in a cool place.

Ingredients:

• Pumpkin - 1 pc.
• Sugar - for 1 liter of juice 5 tbsp. Sahara

1. Peel the pumpkin from the hard cover, remove the seeds and pass through a juicer.
2. Add sugar to the juice and put on fire.
3. Bring the drink to a temperature of 90? C and boil for 5 minutes.
4. Sterilize the jars and pour the drink into them.
5. Cover the juice with lids and store in a cool place.

Ingredients:

• Pumpkin - 1 pc.

1. Peel the pumpkin and squeeze out the juice. Do it in a way that is convenient for you.
2. Pour the juice into a saucepan and bring to a boil.
3. Then immediately pour into pre-sterilized half-liter jars.
4. Pasteurize the drink for 10 minutes at a temperature of 90? C. To do this, place the jars in a wide bowl of water, cover with lids (do not roll them up), fill with water to 2/3 of the height of the jars and boil.
5. Afterwards, immediately roll up the containers with clean lids.

Ingredients:

• Water - 2 l
• Orange - 2 pcs.
• Pumpkin - 1 kg
• Sugar - 100 g

1. Wash the vegetable under running water, peel and grate on a medium or fine grater.
2. Pour water into a saucepan, add sugar and cook the syrup as if you were making jam.
3. Add chopped pumpkin to the syrup and bring to a boil.
4. Reduce heat and simmer vegetable mixture 5-7 minutes. Cool afterwards.
5. Wash the orange and use a citrus juicer to extract the juice.
6. Combine pumpkin pulp with pure orange juice.
7. Beat the mixture with an immersion blender until smooth.
8. Bring the juice to a boil and pour into pre-pasteurized jars.
9. Roll up the containers with metal lids, turn them over, wrap them in a warm blanket and leave until they cool completely.
10. Store canned food in a cool place.

Ingredients:

• Pumpkin - 1 kg
• Apples - 1 kg
• Sugar - 200 g (adjust the specific amount of sugar depending on the sweetness of the products)
• Citric acid - 10 g

1. Wash and peel and seed the pumpkin, cut into large pieces and squeeze out the juice using a juicer.
2. Wash the apples, remove the core with the seed box with a special knife and also pass through the juicer.
3. Combine apple and pumpkin juice.
4. Add sugar and citric acid to the drink.
5. Boil the juice after boiling for 7-10 minutes, while stirring so that the mixture does not burn.
6. Pour the hot pumpkin-apple juice into pre-prepared sterilized jars and seal with clean lids.
7. Turn the jars upside down, wrap them in a warm towel and leave until cool.

Is it worth preparing homemade pumpkin juice for the winter if you can buy it in stores at any time of the year? Of course! Reason one: homemade juice healthier, because you will make it from freshly harvested vegetables and fruits, maybe even lovingly grown in your garden or summer cottage, and not from concentrates of dubious quality. The second reason is also related to health: you are unlikely to add homemade drink artificial colors, flavors and preservatives, while in the store it is difficult to find a product without these additives. The third reason is the ability to choose the composition of the drink to your liking. And for this we have collected 5 of the best recipes in this material. And finally, homemade pumpkin juice will be much cheaper: by closing a few jars for the winter, you will save your family budget and be able to spend the saved money on something more necessary. Have we convinced you? Then quickly read the tips for preparing delicious and healthy drink from pumpkin for the winter at home for the winter, choose a recipe and start canning!

Culinary secrets

According to established tradition, we preface our selection of the best recipes with tips that will allow you to prepare truly tasty and useful product at home and not regret the time spent.

• Try to juice your pumpkin immediately after harvesting. Of course, it won’t spoil for a long time, it will even last until winter, but every day it will become drier and drier, so after a while you won’t be able to squeeze a lot of juice out of it, no matter how you look at it. Even a juicer cannot help you out in this situation.
• If your home is equipped with a cellar, where the temperature is cool throughout the year, choose the classic recipe for pumpkin juice, according to which it is prepared without boiling. After all, the less vegetables and fruits are exposed to high temperatures, the more nutrients they retain. In the absence of a cold room for storing winter supplies, it is better to give preference to recipes that require boiling the product before twisting. These canned foods stand well at room temperature.
• If you want homemade preparations to be stored well, close them in clean and sterilized jars.
• For improvement taste qualities pumpkin juice, you can add sugar, citric acid, various fruits and berries.

Pumpkin juice will help support your immune system. It will be useful for people recovering from a long illness, since its constituent elements have anti-inflammatory and regenerating properties. This drink will also help strengthen your eyesight.

Classic pumpkin juice recipe

What do you need:

• pumpkin - any amount;
• granulated sugar – 100 g per 1 liter of drink.

How to cook:

1. Divide the pumpkin pulp into pieces and pass it through a juicer or meat grinder. Strain the resulting liquid through double-folded gauze.
2. Pour the juice into a saucepan. Pour sugar into it. Heat to 90 degrees over low heat and keep on the stove, avoiding boiling, for about 5 minutes.

All that remains is to pour the drink into sterilized jars. It is best to leave it to cool in a steam bath. In other words, just wrap the jars after turning them over. Please note that made by classic recipe pumpkin juice is capricious and will refuse to stand at room temperature for a long time. If you intend to drink it in winter, put it in the cellar or refrigerator.

Pumpkin juice with pulp

What do you need:

• pumpkin pulp – 1.5 kg;
• water – 1 l;
• sugar – 0.4 kg;
• citric acid – 10 g.

How to cook:

1. Cut the pulp into cubes, add water and cook for half an hour.
2. Rub through a sieve and pour back into the pan.
3. Add sugar and lemon, bring to a boil and cook for 5 minutes.
4. Pour into jars (they must be sterilized in advance), close tightly and leave to cool in a steam bath.

This juice is not afraid of high temperatures; at least in winter it can stand for several months even in a heated, but not too hot, room. If you live in a city apartment, you will like this option.

Pumpkin-orange juice

What do you need:

• pumpkin pulp - any quantity:
• oranges – 1 pc. for 1 liter of juice;
• sugar – 50 g per 1 liter of juice;
• citric acid – 3 g per 1 kg of juice.

How to cook:

1. Grind the pumpkin and squeeze the juice out of the pulp.
2. Mix with sugar and lemon, boil for 10 minutes.
3. Squeeze the juice out of the orange and mix with the pumpkin juice.
4. After a minute, remove the container with juice from the heat and pour the drink into the prepared container.

All that remains is to tighten the jars and store them in a dark place. If your children do not have a particularly warm attitude towards pumpkin, offer them a drink brewed according to the given recipe in winter. Believe me, they will radically change their attitude towards him.

Pumpkin-apple juice

What do you need:

• pumpkin – 2 kg;
• apples – 2 kg;
• sugar – 0.5 kg;
• lemon zest - from one fruit.

How to cook:

1. Extract juice from apples and pumpkins using any method available to you.
2. Boil it with sugar and zest for 5 minutes.
3. Pour into jars and roll up.
4. Turn over and wrap the container with juice. You can remove it to a place of permanent storage after 24 hours.

It is better to keep apple and pumpkin juice in a cool room, although these canned foods can also withstand room temperature.

Unusual pumpkin juice for the winter

What do you need:

• pumpkin – 1 part;
• gooseberries – 1 part;
• honey - a glass for 1 liter of juice.

How to cook:

1. Squeeze the juice from the pumpkin and gooseberries.
2. Reheat.
3. Mix with honey.
4. Hold at 90 degrees, without boiling, for 10 minutes. During this time the honey should completely dissolve.
5. Pour the drink into small jars. Once cooled, put it in the refrigerator.

The juice according to this recipe comes out concentrated - dilute it with water before serving.

Pumpkin juice prepared at home for the winter is very different from store-bought juice, and for the better. It is not capricious: it will calmly last until spring, unless, of course, you drink it first.