How to make pumpkin juice at home

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

Useful properties of pumpkin

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

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

Experienced doctors recommend drinking juice for people with high cholesterol, as well as those who are obese or atherosclerosis. The pulp of this vegetable normalizes the motility of the digestive tract, removes toxins, poisons and other harmful substances.

Pumpkin seeds are rich in vitamin C, tarry ingredients, organic acids and fatty oils. Due to this, hepatitis, cholecystitis, cholelithiasis are treated with a vegetable.

Pumpkin oil is added to food, especially it helps people with unstable heart rate, low blood pressure and tape worms. This also includes the benefit of the product in terms of treating gout, renal failure, metabolic (metabolic) disorders.

Lovers of newfangled diets prepare exotic dishes based on pumpkin, as it has high fat-burning properties and controls the level of glucose in the blood.

Pumpkin juice: a classic of the genre

It is very convenient to preserve the drink “for future use”, so that in the future it does not stain dishes and does not bother with cooking at once. In the process of spinning, the vegetable practically does not lose vitamins and macroelements, as a result of which the final product is no less useful.

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

1. As a rule, per 1 kg. pumpkins account for 1 kg. granulated sugar, preferably cane. It all depends on personal preferences, vary the amount at your discretion.
2. As for the lemon, you will need to first squeeze the juice out of it. Optionally, you can replace the citrus fruit with citric acid, based on the calculation: 1 fruit is equal to 2 teaspoons of acid diluted with filtered water.
3. Wash the pumpkin with a kitchen sponge and baking soda, wipe it dry. Cut off the top, get the fibrous part along with the seeds. Scrape off the slippery component with a tablespoon, remove the peel with a thin-blade knife.
4. Grind the pulp in a blender or use a grater with a small section. If you wish, you can skip this step by chopping the fruit into small pieces and placing it in an enameled pan / bowl. Next, you need to sprinkle the crushed vegetable with sugar and wait about half an hour.
5. Over the specified period of time, sugar will contribute to the rapid release of juice, and this was required to be achieved. As soon as the period comes to an end, pour purified water to the composition, mix thoroughly until the sugar crystals dissolve.
6. Turn on the fire to the middle or minimum mark, it all depends on the size of the pan. Put the composition on the stove, simmer for a quarter of an hour, then cover and wait another 10 minutes.Cool the mixture to room temperature, pass through a fine sieve, pour in lemon juice or acid based on this citrus.
7. At this stage, you can pour the finished pumpkin juice into a jug, then put it in the refrigerator, or proceed with re-pasteurization to conduct further preservation. After cooling the mixture, put it on a slow fire, boil for 15 minutes, at this time, begin sterilization of the cans.
8. Wash the containers with warm (almost hot) water, treat them with baking soda, and remove the residues well. Put the jar in a wide pan, fill the cavity of the iron bowl with water, which is similar in mode to the temperature of the glass.
9. Turn on the burner to a minimum, put the pan with a jar on the stove, boil for 15 minutes. After this period, remove the container with a mitten, wipe and dry. Immediately pour pumpkin juice into still warm containers, roll up.
10. Turn the container with the juice upside down, slide your finger over the area of ​​the lid, make sure that the container does not leak. Wrap the jars with a towel, leave for 12 hours until completely cooled. As soon as this happens, send the pumpkin juice to a dark place.

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

Pumpkin and carrot juice with dried apricots

Fruit additives, such as dried apricots or seedless raisins, will help to give vegetable juice originality. Due to the high sugar content in the latter components, you do not need to interfere with an additional sweetener.

• pumpkin - 3 kg.
• carrots - 5 pcs. medium size
• granulated sugar - 1.4 g.
• dried apricots - 600 gr.
• citric acid - 20 gr.
• filtered drinking water - 8-10 liters.

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

Pumpkin and apple juice

Give preference to sweet and semi-sweet apples: Simirenko, Golden, Anise, Grushovka, Antonovka. If it is not possible to make juice from the above species, purchase other apples, the main condition is that the fruits should not be overripe.

• apples - 2.4-2.5 kg.
• pumpkin - 2 kg.
• granulated sugar - 650 gr.
• lemon - 2 pcs.

1. Squeeze the juice from the lemons, strain it with a sieve. Grind the zest in a convenient way: rub on a grater or use a blender.
2. Wash the pumpkin well, remove the peel and seeds, cut the vegetable into small pieces. Do the same manipulations with apples.
3. Place the cubes of pumpkin and apples in the juicer, substitute the container under the spout of the appliance, turn on the maximum mark. At the exit, you will get juice with pulp, if desired, it can be filtered or left in its original state.
4. Add sugar and lemon zest to the composition, put on the stove, boil for half an hour. Pour into sterile jars, seal and cool at room temperature.

Pumpkin lemon juice

No matter how strange it may sound, the mixture of vegetables and citrus is truly magnificent. Due to the fleshy consistency of pumpkin and light lemon juice with pulp, the final product is refreshing, not cloying.

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

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

Pumpkin is considered to be a storehouse of vitamin. On the basis of this product, delicious first and second courses, salads, juices are prepared. Cooking pumpkin juice is not particularly difficult if you devote enough time to preparation.

Video: pumpkin juice with oranges for the winter