Pumpkin juice is rich in microelements and vitamins, so it is useful for both children and adults to drink in winter. This drink will not only strengthen the immune system, but will also help in the fight against various chronic diseases. Therefore, you can forget about vitamin deficiency.

To improve its taste, it is prepared with the addition of various ingredients. We will look at popular recipes for preparing food for the winter. This drink can be stored for a long time, so roll up several cans at once.

Pumpkin juice is also useful for overweight people and older women, as it improves the condition of the skin, hair and has excellent cleansing effects, removing toxins from the body.

So, let's get acquainted with the technology for preparing this miraculous drink in various versions.

This is a very popular and simple preparation. The juice has a rich and pleasant taste. Therefore, the first recipe will be without adding other vegetables and fruits.

Ingredients:

  • 1 kg pumpkin;
  • 1.5 liters of water;
  • Sugar and lemon juice to taste.

Preparation

Cut the pumpkin pulp into small pieces and rinse under running water. Then we put them in a saucepan, pour in clean water and cook until soft.

When the vegetable is cooked, it must be crushed using a blender until a homogeneous mass is formed. Then add lemon juice and sugar. Bring to a boil again and remove from the stove.

Pour the hot drink into sterile glass jars and screw on the lids.

The workpiece must cool down before storing it in a cool place. Bon appetit!

Pumpkin juice with orange and lemon for the winter

Pumpkin can be stored for a long time, so you can make a drink from it not only in the fall, but also in the winter. The first quick cooking recipe. Any housewife can handle this process, even those who have never made such a preparation.

Ingredients:

  • 5 kg pumpkin;
  • 2 oranges;
  • 2 lemons;
  • 10 g citric acid;
  • 3 cups white sugar.

Preparation

Be sure to wash the vegetables. Then we cut it into several large pieces, remove all the insides and seeds. Then we cut off the peel and cut the pulp into small cubes. It is recommended to wash the slices with cold water.

Place the pieces in a saucepan and fill completely with clean water. Place the container on the stove and cook until the vegetable becomes soft. Then turn the mixture into a puree.

Pour boiling water over oranges and lemons and dry. After this, peel and pass through a meat grinder. Add fruit pulp, zest and granulated sugar to the puree. Cook over medium heat.

When the sugar crystals are completely dissolved in the mixture, add water in a ratio of 3:1. Bring the liquid to a boil.

The resulting drink is poured into jars, which must first be sterilized. Seal with metal lids and place upside down in a warm place.

Pumpkin juice for the winter - a finger-licking recipe

Despite the fact that all the methods for preparing the drink are quite simple, the juice is not only healthy, but also very tasty. Let's consider one of these methods.

Ingredients:

  • 700 g pumpkin;
  • 1 liter of water;
  • 1 tbsp lemon juice;
  • 2 tbsp sugar.

Preparation

Cut the fruit pulp into medium pieces, place them in a saucepan and fill with cold water. After boiling, cook for a quarter of an hour with the lid closed.

After cooling, add the required amount of sugar and lemon juice. If you want to give the drink an original taste, you can use cinnamon and nutmeg.

Grind all ingredients using an immersion blender.

Pour the resulting mixture into sterile jars and roll up the lids.

From the specified amount of ingredients, we got 1.5 liters of a healthy drink.

How to make pumpkin juice with apples without sugar

If you want to make a natural product without any additives or granulated sugar, then use this recipe. Step-by-step instructions are shown in the following video:

You need to spend a little time to enjoy a vitamin drink with a pleasant taste in cold weather. If desired, you can add spices to achieve the original aroma.

How to make carrot-pumpkin juice for the winter using a juicer

Pumpkin is known for its beneficial properties, but if you make a drink from it and add carrots, then this product will have no equal. But if you have problems with the gastrointestinal tract, this juice is contraindicated.

Ingredients:

  • 2.5 kg carrots;
  • 7.5 kg pumpkin;
  • 100 g granulated sugar.

Preparation

First, let's prepare the vegetables. Peel and cut into convenient pieces.

Alternately put the pumpkin and then the carrots through the juicer.

From the specified amount of products we will get 1 liter of carrot juice and 3 liters of pumpkin drink. Mix them together.

Place the pan on the stove and bring the liquid to a boil. Be sure to skim off the foam, then add granulated sugar. Stir and cook for about 3 minutes.

We pour the resulting drink into jars that we have previously sterilized. All you have to do is screw on the lids, turn the workpiece over and leave it until it cools completely.

Try this recipe and you won't regret it. The drink will appeal to all family members. Jars should be stored in a cool place.

How to make pumpkin juice with pulp for the winter at home

If you drink 300 g of the drink prepared according to this recipe every day, you will forget about seasonal viral diseases. Prepare several jars so that you don’t experience a vitamin deficiency during the winter.

Ingredients:

  • 1.5 kg of peeled pumpkin;
  • 3 tbsp lemon juice;
  • 1700 ml water;
  • 100 g sugar.

Preparation

We cut the fruit, remove all the insides, and also cut off the peel. Cut the pulp into pieces of arbitrary shape.

Fill the pumpkin with water at room temperature, place it on the burner and after boiling, cook with the lid closed over medium heat until the vegetable is completely cooked.

When the pumpkin becomes soft, grind it using a blender. If you don’t have this kitchen tool, you can grind it through a sieve.

Place the pan back on the heat and bring the puree mixture to a boil. If you think the consistency is too thick, then pour in boiled water. After boiling, remove the foam, add sugar and remove from the stove.

Now pour in the specified amount of lemon juice and pour into sterile jars.

Screw the lids on and leave at room temperature until completely cooled.

To prepare a short-term storage drink, instead of sugar it is better to add 4 tsp of natural honey, which dissolves not in hot, but in warm liquid, otherwise it will lose its beneficial properties.

Pumpkin juice with dried apricots through a juicer at home

To simplify the process of preparing drinks, you should buy kitchen appliances such as a juicer. With its help, you can make a delicious drink without much effort.

Ingredients:

  • Pumpkin pulp;
  • Dried apricots.

Preparation:

  1. We fill the lower compartment with water to the upper mark and send it to the stove;
  2. We place a device on top into which the drink will be collected and install a sieve;
  3. Place the chopped pumpkin pulp and dried apricots into a sieve and cover with a lid. Steam over medium heat.
  4. We immediately place the jars under the hose from which the juice will flow.

We must sterilize containers in the oven, microwave, steam or other convenient way.

  1. Close the jars immediately and put them in a warm place until they cool.

This juice should be stored in the cellar, or best of all in the refrigerator. This will increase the shelf life of the healthy drink.

How to make pumpkin juice for the winter without a juicer

To prepare a tasty and healthy drink, you do not need to have special kitchen devices. There is a simple cooking method, which we will now look at.

Ingredients:

  • 1 kg pumpkin;
  • ¼ lemon;
  • 1 orange;
  • 150 g sugar.

Preparation

Cut the fruit and remove the peel. Cut into slices of any shape.

Fill the pieces with water and put them on the stove to cook until fully cooked.

Meanwhile, squeeze the juice from the lemon and orange. Try not to get any bones into the liquid.

In about half an hour the vegetable will be ready. Grind the pieces with an immersion blender and pour in the citrus juice. Then add sugar and taste it. After boiling, cook for another 10 minutes.

All that remains is to pour the drink into sterilized jars and roll it up using a special key.

Wrap the workpiece upside down and leave to cool.

Jars should be stored in a cool place. The juice will not spoil throughout the winter period.

Pumpkin juice with citric acid in jars for the winter

There is another simple recipe for making a healthy drink for the winter. We will need no more than half an hour to make the workpiece and leave it to cool.

Ingredients:

  • 3 kg peeled pumpkin;
  • 2 liters of water;
  • 2 tsp citric acid;
  • 400 g sugar.

Preparation

Cut the pumpkin pulp into medium pieces, fill with cold water and place on the stove. After boiling, cook for 10 minutes.

Grind the boiled pieces through a juicer. You can also use a blender or grind through a sieve.

Add citric acid and granulated sugar to the liquid. Place the pan on the burner. After boiling, remove the foam and cook for about one minute.

Pour the juice into sterile jars, screw on the boiled lids and turn over.

If you are looking after your health, be sure to make this drink, which will strengthen your immune system during the winter.

Pumpkin juice with sea buckthorn: the best recipe

Thanks to this preparation method, you can prepare juice, the usefulness of which cannot be underestimated. In addition, it turns out tasty, so children will like it. Watch the following video for step-by-step instructions:

It is better to store jars in the refrigerator. And if there is no space, then put it in the pantry or cellar.

This juice should not be drunk if you have low stomach acidity. And for gastrointestinal diseases, this drink should be completely excluded from your diet. In some cases, an allergic reaction is possible.

If you and your family members have no contraindications, then be sure to roll up a few jars for the winter.

Pumpkin juice occupies a leading place among vegetable drinks. The reason for its popularity lies in the huge supply of useful substances, which you won’t have enough fingers to count, and the original taste. In addition, its excellent compatibility with honey, fruits and citrus fruits allows you to prepare both traditional and multi-vitamin cocktails.

Pumpkin juice benefits and harms, how to drink?

It’s good that pumpkin juice, the benefits and harms of which have long been reliably studied, is available to everyone. This drink is a source of a whole group of vitamins, including K, E, C and pectins, which are beneficial for the intestines. The juice is a strong cleanser, so people with high acidity and stomach problems should not drink it.

  1. Pumpkin juice is an excellent preventive measure for cardiovascular diseases. It perfectly cleanses the liver, strengthens nails and hair, and helps cope with insomnia.
  2. For health and strengthening purposes, it is recommended to drink no more than 125 ml of juice once a day, 30 minutes before meals. For medicinal purposes, the portion is increased to three times a day and taken for 10 days.
  3. Pumpkin juice is an excellent cosmetic product, helps against acne and rejuvenates the skin.

How to make pumpkin juice?

Many housewives prepare pumpkin juice at home using a juicer. Juice squeezed through cheesecloth will turn out just as good. The whole essence of the preparation is that the pumpkin pulp is crushed, squeezed, seasoned with honey or sugar and served. For winter storage, the juice is boiled for 5 minutes and rolled into jars.

  1. Pumpkin juice at home will turn out bright, tasty and aromatic only if you use juicy young fruits weighing no more than 7 kg. This pumpkin contains a lot of carotene and natural fructose.
  2. Pumpkin juice does not have a distinct taste, so honey, orange and lemon juices, nutmeg and even brine are often added to it.
  3. Fresh juice quickly loses its beneficial properties, so it should be drunk or canned immediately.

Preparing pumpkin juice for the winter using a juicer is as easy as shelling pears. Possessing high power, the modern unit will separate the juice from the pulp in a matter of minutes, increase its quantity and retain a maximum of vitamins. Housewives will need to place the peeled pumpkin in a juicer, and boil the squeezed juice a little and roll it in a jar.

Ingredients:

  • pumpkin pulp - 4 kg;
  • sugar - 100 g;
  • lemon juice - 60 ml.

Preparation

  1. Pass the pumpkin pulp through a juicer.
  2. Add sugar and put on fire.
  3. Boil pumpkin juice at 90 degrees for 5 minutes, add lemon juice, pour into jars and roll up.

Pumpkin juice in a juicer for the winter


Lovers of convenient technology can cook pumpkin juice in a juicer. This process does not require presence: you need to put the pumpkin pieces in the upper compartment, fill the lower one with water, put the structure on the stove and go about your business. The juicer cooks and sterilizes at the same time, which helps to prepare the drink instantly.

Ingredients:

  • pumpkin pulp - 2 kg;
  • water - 1.5 l;
  • sugar - 150 g;
  • citric acid - 10 g.

Preparation

  1. Place the pumpkin pieces in the upper compartment with a sieve and cover with a lid.
  2. Pour water into the lower bowl and place the device on the fire.
  3. Place a clean saucepan and lower the juicer hose into it.
  4. Add sugar, citric acid to the collected juice and pour into jars.

For the winter - an excellent solution for those who do not accept the drink in its pure form. With the addition of orange, the juice acquires freshness, a subtle tropical aroma, a pleasant sweet and sour taste and a variety of vitamins, the tonic properties of which allow it to be used as an effective cure for colds.

Ingredients:

  • pumpkin pulp - 4 kg;
  • oranges - 500 g;
  • sugar - 800 g;
  • citric acid - 10 g;
  • water - 2.5 l.

Preparation

  1. Squeeze out the orange juice.
  2. Boil the pumpkin pulp in 1 liter of water for 20 minutes.
  3. Grind in a blender.
  4. Place in a saucepan, add water, sugar, orange juice, citric acid and cook for 10 minutes.
  5. Roll the pumpkin juice and pulp into jars. The jars must be shaken before use.

Practical and economical housewives prefer all other useful preparations. This is a great opportunity to simply, affordably and without much hassle get a whole range of microelements and vitamins, the balanced composition of which is relevant both in dietary nutrition and for the diet of infants.

Ingredients:

  • pumpkin pulp - 500 g;
  • apples - 400 g;
  • water - 1.5 l;
  • sugar - 250 g;
  • citric acid - 10 g.

Preparation

  1. Grind the pumpkin pulp and boil in 250 ml of water for 25 minutes.
  2. Rub through a sieve.
  3. Grate the apples and squeeze through cheesecloth.
  4. Mix apple juice with pumpkin juice, add water, sugar, citric acid and boil for 5 minutes.
  5. Pour into sterile jars and seal.

For the winter - the leader among drinks made from vegetables. It is tasty, healthy, and its absence in stores is a reason to experiment with cooking yourself. During cooking, the vegetables are squeezed through a juicer, the juices are boiled, the broth is mixed with two types of juice, heated and rolled.

Ingredients:

  • peeled pumpkin - 1.5 kg;
  • carrots - 900 g;
  • sugar - 100 g;
  • lemon juice - 60 ml;
  • water - 900 ml.

Preparation

  1. Pass the carrots and pumpkin through a juicer.
  2. Pour water over the squeezes and bring to a boil.
  3. Strain through a sieve, mix with juices, add sugar, lemon juice and heat.
  4. Roll into sterile jars.

Pumpkin juice with dried apricots for the winter


Pumpkin juice with dried apricots is a homemade classic. Dried apricots, in terms of the amount of useful substances they contain, are twice as large as fresh apricot fruits, which helps, by adding just a handful of dried fruits, to get a tasty and vitamin-rich drink that will restore the intestinal microflora, normalize vision, increase immunity and deal with viruses.

Ingredients:

  • peeled pumpkin - 2.5 kg;
  • dried apricots - 300 g;
  • carrots - 2 pcs.;
  • sugar - 1.5 kg;
  • water - 7.5 l;
  • citric acid - 10 g.

Preparation

  1. Cut pumpkin, dried apricots and carrots into cubes, add 2.5 liters of water and cook for 3 hours.
  2. Grind in a blender, add the remaining water, add sugar and citric acid.
  3. Cook for an hour, pour into jars and seal.

Pumpkin juice is a help to caring parents. Its delicate taste and cheerful orange color will attract the attention of children, and the entire range of vitamins will delight caring parents. In addition, the drink is very easy to prepare: freshly squeezed pumpkin juice is mixed with apricots, heated, the mixture is pureed and heated.

Ingredients:

  • peeled pumpkin - 2.5 kg;
  • apricots - 1.5 kg;
  • sugar - 100 g.

Preparation

  1. Squeeze the pumpkin pulp through a juicer.
  2. Pour juice over peeled apricots and heat.
  3. Rub the mixture through a sieve, add sugar, bring to a boil and pour into jars.

There is time to prepare for the winter: the berries have not yet reached their 100% ripeness, and the recently harvested pumpkin needs to rest. The recipe for sweet and sour, aromatic juice will come in handy by mid-autumn, since it is then that sea buckthorn will be filled with folic, oxalic, malic acids and many other useful substances.

Ingredients:

  • pumpkin pulp - 3.5 kg;
  • sea ​​buckthorn berries - 900 g;
  • water - 150 ml;
  • sugar - 100 g;
  • citric acid - 5 g.

Preparation

  1. Squeeze the pumpkin through a juicer.
  2. Pour water over the sea buckthorn, heat until soft and rub through a sieve.
  3. Mix two types of juice, add sugar, citric acid and cook for 5 minutes.
  4. Pour pumpkin-sea buckthorn juice into jars and roll up.

Pumpkin juice without sugar for the winter


Sugar-free pumpkin juice has a number of benefits. In addition to its nutritional, dietary and vitamin properties, this drink is very convenient to prepare and diverse, because its taste properties can always be changed according to personal preferences: add honey, combine with fruit juices, spices, use in canning and making sauces.

If you still don’t like pumpkin, then you simply don’t know how to cook it! It’s an amazing thing - once you try this orange beauty, you start to like everything about it: the taste and the smell. And in order to instill in your family a love for this incredibly healthy vegetable and berry, prepare pumpkin juice for your children at home from a very early age. Believe me, you will not get anything other than a ton of all sorts of vitamins and microelements. Although, no, you will get a lot of pleasure and taste satisfaction.

Pumpkin juice is prepared at home in several ways. The first, simplest one is to squeeze the juice through a juicer. It is better to use juicers that leave the driest pulp. But even if you have an imported juicer, do not throw away the pumpkin pulp, as it contains a lot of fiber. You can make delicious cookies from it or dry it and grind it into flour. It can be added little by little to porridges or baked goods that do not require strict adherence to the recipe (for example, Lenten brine cookies - you can cram whatever your heart desires into it!)

If you don’t have a juicer, cut the pumpkin pulp into pieces and boil in a small amount of water until soft, then puree with a blender. Depending on the desired thickness, add boiled water. When you cook the pumpkin, pour in a little water, bring to a boil and reduce the heat to such an extent that the water above the pumpkin pieces trembles slightly and does not boil. A slow cooker can be the best assistant for poaching pumpkin for juice. The “Quenching” or “Simmering” mode is just what you need!

Pumpkin juice itself does not have a distinct taste, so it is recommended to mix it with other juices with bright taste and aromatic qualities. The very first thing that comes to mind is orange juice. By the way, this is an excellent option for “deceiving” picky children: just combine pumpkin and orange juices in the proportion where the taste of pumpkin is almost not felt, and - voila! - children drink a healthy drink! You can mix other citrus fruits with pumpkin juice - lemon juice, grapefruit juice, lime juice.

Apple juice also goes well with pumpkin juice. Only apples should be sour. Or add a little lemon juice or citric acid to the mixture of these juices. Carrots can also make a great duo with pumpkin. For those who are slimming and those who lead a healthy lifestyle, a pumpkin-carrot cocktail will become an inexhaustible source of carotene. You can add steamed dried apricots, chopped with a blender, to this cocktail.

There is another recipe for a mixture of pumpkin juice with honey and cranberries. Pumpkins and cranberries should be taken in equal quantities, honey - to taste. You can add sea buckthorn juice, peach or apricot juice to freshly squeezed pumpkin juice. In general, pumpkin allows your culinary imagination to unfold!

But before you make pumpkin juice at home, you need to know which varieties of pumpkin are suitable for this. The pumpkin pulp should be rich orange in color, sweet in taste and, of course, juicy. Those who have become disillusioned with pumpkins have most likely tried regular pumpkins intended for agricultural use. Don't go wrong with your seed selection if you're an avid gardener but haven't planted a pumpkin yet. Choose butternut squash varieties that are small in size and guaranteed to taste great. There are also large-fruited sweet pumpkins, for example, the “Children’s” variety. Dessert pumpkins have non-fibrous pulp and a pleasant aroma. If you choose a pumpkin in a store or at the market, remember that the pumpkin ripens in August-September. An unripe pumpkin is a complete disappointment...

You can save pumpkin juice at home for the winter. This is especially important for residents of urban high-rises who do not have the opportunity to store their pumpkin harvest until spring. Yes, you can put 5-10 pumpkin heads under the bed, but where to put the rest? There is only one answer - in juice and in jars!

The idea that the process of cooking and sterilization kills all the vitamins in products is, let’s say, slightly incorrect. Vitamin C, which everyone is shaking over, is generally very unstable and is destroyed already at a temperature of 40-42 ° C, that is, if you want to stock up on this vitamin, you will have to eat everything raw. And we eat - all summer and autumn! All other useful substances are not destroyed when heated, and if they are destroyed, then only slightly. And some - for example, carotene, which the heroine of our story is so rich in - becomes much more digestible. So get your jars and lids ready and let's go!

You can prepare pumpkin juice in its pure form, so that later, in winter, you can blend it with freshly squeezed citrus juices. To do this, you only need a juicer or blender. If you have a juicer, extract the juice, bring to a boil on the stove, skimming off the foam, and pour into sterilized jars. It is advisable to add sugar and lemon juice or acid so that you can store your preparations in an apartment. Of course, the storage place should be as cool and dark as possible.

If you don’t have a juicer, cut the prepared pumpkin into pieces and boil in a small amount of water until soft, and then puree with a blender. Dilute with boiled water to the desired consistency, boil and pour into sterilized jars. You can prepare pumpkin puree, which you will dilute in winter to the desired thickness. Just as in the first case, you need to add sugar and lemon juice to the pumpkin mixture.

If conditions permit and you have quite a lot of containers for canning, you can prepare any mixture of pumpkin juice with other juices. The algorithm of actions is the same: extract the juice in any way, mix in the required proportion with another juice, add sugar and citric acid or juice (if necessary), bring to a boil, pour into jars or bottles.

When stored in jars, juice may separate. There's nothing wrong with this, just shake the contents of the jar before opening it. Homemade pumpkin juice contains a lot of pulp, which is what settles to the bottom of the jar.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The juicer usually produces a product with pulp. If you want it thicker, rub what’s left in it through a sieve or puree it in a blender and add it to the juice.

And now directly to the recipes.

Mix the resulting juices in a saucepan. Add pumpkin pulp if desired. Add granulated sugar.

Stirring thoroughly, heat over low heat until the sugar dissolves.

Bring the mixture to a boil and immediately remove from heat.

Pour into sterilized jars, roll up, turn upside down and let cool.

Store in a cool place (cellar, balcony or garage is best, just make sure the jars don’t burst in the cold). Store open jars strictly in the refrigerator!

Mix pumpkin juice with sugar and bring to a boil, stirring. Make sure the sugar is completely dissolved.

Add orange juice and citric acid, mix everything thoroughly again.

Sterilize the jars and pour the mixture. Roll up, turn over and wait to cool.

Put away for storage.

Heat until the first bubbles appear, that is, almost to a boil.

Remove from heat, add honey and, while still hot, stir until dissolved.

Pour into prepared jars and roll up. Allow the jars to cool upside down.

Place in a cool place.

Place in a juicer and cover with granulated sugar.

Fill the lower container with water and put on fire.

Place a sterilized jar under the tap. When it is full, roll it up with a sterilized lid.

Turn the jar over and leave it alone until it cools.

After this, store in a cool place.

Peel the pumpkin, cut it and put it in a juicer. Cover with granulated sugar.

Fill the container with water and put the juicer on the fire.

Place a saucepan to collect the juice. When it stops going, put the pan on the fire, pour in the carrot juice and bring to a boil. Mix.

Remove from heat, pour into prepared jars and seal.

Turn the jars over and after cooling, remove and store.

Pumpkin juice for the winter through a juicer, in a juicer - Popular about health


What should you do if the pumpkin in your garden plot is an envy-producing one (or at the market closer to autumn it is sold very cheaply), and you are already full of pumpkin pie and porridge? Throw away the remaining stings

Pumpkin juice for the winter through a juicer

Ingredients

Lemon juice – 2 tbsp.

  • 43 kcal
  • 20 minutes.

Cooking process

It’s not for nothing that the pumpkin is called the queen of the vegetable garden, oh, not for nothing! So many delicious, aromatic and beautiful dishes can be prepared from pumpkin! And add it to porridge, and to meat, and to vegetable stew, and to desserts. A universal product and quite affordable, which is important. And how useful! It contains beta-carotene, vitamins, potassium, magnesium, and iron. And the calorie content of pumpkin is only 22 kcal per 100 g. In general, pumpkin is a welcome guest on the table! Pumpkin is well stored in a dry, ventilated basement or underground, but you can also prepare it for the winter.

Today I want to invite you to prepare pumpkin juice for the winter using a juicer. Pumpkin pulp is quite dense, and it is quite difficult to squeeze juice out of it without a juicer. But if you have this wonderful assistant - a juicer, then making juice will not be difficult.

So, to prepare pumpkin juice through a juicer for the winter, we will need: the beautiful pumpkin itself, sugar or honey and lemon juice.

Wash the pumpkin, cut it in half, remove the seeds with a spoon. Peel the skin and cut the pumpkin into small cubes. The net weight of peeled pumpkin is 1.7 kg.

Let's pass the pumpkin pieces through a juicer.

Don’t throw away the squeezes - you can make a wonderful compote from them or use them for baking or casseroles. If you do not plan to use the squeezes right away, you can freeze them in a bag.

Today I prepared half a portion, 900 g of pumpkin yielded 550 ml of juice.

Pour the juice into a saucepan, add 1 liter of water, add the juice of half a lemon (about 2 tbsp) and sugar. If you use honey, add little by little, adjusting the taste, about 2-3 tbsp.

Bring the juice to almost a boil on the stove and pour into pre-sterilized jars. Screw tightly and leave until cool. Pumpkin juice for the winter through a juicer is ready! Color, taste, aroma - all this will delight you and your family when you treat yourself to this wonderful drink in winter!

Pumpkin juice for the winter through a juicer


A proven recipe for making pumpkin juice for the winter using a juicer, step by step with photos.

Pumpkin juice for the winter at home

In winter, you really want something summery and healthy to please yourself and not offend your body. Pumpkin dishes prepared in the fall are very beneficial for the immune system. Preparing pumpkin juice for the winter at home is quite simple and easy, and if you get a little creative, the healthy drink will acquire a more expressive taste and aroma.

Pumpkin juice for the winter at home - a simple recipe

To prepare a rich drink, select young pumpkins weighing no more than 7 kg. This vegetable contains more useful substances - carotene and fructose, so the juice will be quite sweet.

Prepare pumpkin drink as follows:

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

To make the juice thicker and richer, add pulp, freed from seeds, to the cubes.

How to cook using a juicer?

The drink is prepared quickly and easily using special equipment.

It is done in two ways:

  • No pasteurization

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

Similar to the previous method, squeeze out the juice, bring to a boil and distribute into sterile half-liter jars. Containers with juice are pasteurized for about 10 minutes at 90°C and then rolled up.

Delicious pumpkin juice with orange

For the pumpkin-citrus drink you will need:

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

How to cook:

  1. Peel the pumpkin, cut into pieces and place in a saucepan.
  2. Pour water to the top edge of the pieces, put on fire.
  3. Boil for 5 minutes, cool.
  4. Grind the pumpkin pieces through a strainer.
  5. Place back into the pan.
  6. Stir in sugar and acid.
  7. Squeeze the citrus juice and add to the rest of the ingredients.
  8. There is no need to cook the mixture, just wait until it boils and then pour it into jars.

Making pumpkin juice manually

The manual cooking process is as follows:

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

Recipe “through a meat grinder”

A meat grinder is also used to prepare the drink.

You will need:

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

Cooking process:

  1. Peel and seed the pumpkin and cut into small slices.
  2. Grind through a meat grinder using a large wire rack.
  3. Fold the gauze into 4 layers, put the mass in it, gather it in a knot and place it in a colander placed on the pan.
  4. Place pressure on top and wait for the juice to flow out.
  5. Pour the liquid into a clean pan, add granulated sugar and citric acid.
  6. Bring to a boil, but do not boil. Keep in this state for about 10 minutes until the sugar is completely dissolved.
  7. Pour into sterilized jars, seal tightly and cover until completely cool.

From the remaining pulp you can make second-press juice. To do this, fill it with water (0.1 liter per 1 kg of cake), bring to a boil, and squeeze. You shouldn’t mix it with real juice, but you can make a drink by adding sugar and lemon juice, or jelly.

Apple-pumpkin juice through a juicer and without it

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

Cooking process:

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

With added citric acid

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

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

How to cook:

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

With sea buckthorn

For the pumpkin-sea buckthorn drink you will need:

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

How to cook:

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

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

Pumpkin juice - benefits and harms

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

  • helps normalize metabolic processes, accelerates cell renewal, strengthens bone tissue;
  • strengthens the immune system;
  • improves blood clotting.

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

Use with caution if you have irritable bowel syndrome and low acidity in the stomach.

Pumpkin juice for the winter at home


In winter, you really want something summery and healthy to please yourself and not offend your body. Pumpkin dishes prepared in the fall are very beneficial for the immune system. Preparing pumpkin juice for the winter at home is quite simple and easy, and if you get a little creative, the healthy drink will become more

How to make pumpkin juice in a juicer?

  • pumpkin
  • juicer
  • cranberry

Pumpkin juice is very beneficial for human immunity. It is replete with beneficial substances that help in healing and promoting health. Pumpkin also contains a very rare vitamin K. This vitamin helps the body with blood clotting. Another important and useful function is the prevention and treatment of the gastrointestinal tract. After all, the “yellow giant” is so rich in pectin and fiber. In addition, it is good for the eyes. Even to this day in Mexico, the birthplace of pumpkin, the seeds and its juice are considered medicinal. Of course, to be honest, the pure juice of this yellow vegetable is not entirely pleasant, but all its beneficial qualities are overshadowed by such a trifle.

So how do you make pumpkin juice? There are a couple of methods for this. One is “grandmother’s”, the other is more modern. Let's start with the first one. To do this, of course, you will have to purchase the largest, most beautiful and fragrant “yellow giant”. It needs to be washed properly. Like any vegetables and fruits, it is better to wash them with soap, preferably laundry soap. Next, you need to cut it and clean out all the tripe with seeds. Now cut the pumpkin into small pieces, peeling it off. All this should be put in pans and filled with a small amount of water. Place on low heat. You will have to wait about forty-five minutes. Afterwards, you must immediately squeeze out the juice. That's basically it. Not the fastest, but an effective, time-tested method.

Now you should find out how to make pumpkin juice in a juicer. This method is even simpler than the previous one. You should also buy a pumpkin. Wash her. Open it. Get rid of the insides. Cut into small peeled pieces. And, with the help of a juicer, extract this healthy nectar. True, there is one small trick. If such juice is left as it is, it will spoil very quickly. To avoid this, you should cook it a little. That's it. Can be drunk chilled.

It was already mentioned above about the unpleasant taste of such a drink; at least most people don’t really like it. But since it is very useful, you can resort to another trick. So how do you make pumpkin juice that tastes good? The answer is simple. You should mix other vegetables and fruits with this drink. For example, a wonderful recipe with cranberries. Everything is very simple. You need to squeeze the pumpkin juice in a juicer, then mix it with the squeezed cranberry juice. Add honey. If there is no honey, you can get by with sugar. Cool the drink and drink. The main thing to remember is that uncooked pumpkin juice does not last long, so it should be consumed almost immediately. Here cranberry is taken as an example only. In fact, you can use the juice whatever your heart desires. And fruit, and berries, and vegetables. Any on a whim.

How to make pumpkin juice for the winter? Yes, it’s also very simple. Without much effort, you can provide your whole family with first-class vitamins for the winter and forget about illnesses. It can be stored for a long time, both in the refrigerator and in pickle jars. First you need to cut the pumpkin pulp and grate it. At this time, sugar syrup was being prepared. And pour the boiling syrup over the pumpkin. Place on low heat and stir for twenty minutes. Afterwards, the resulting mixture needs to be cooled. Next, use a blender to completely grind the pumpkin. To all this you should also add freshly squeezed lemon juice. Again, put everything on the fire and wait until it boils. After which, stirring, it all cooks for another ten minutes. The resulting juice can only be poured into sterilized jars and safely rolled up.

Also, similar winter juices can be made in combination not only with lemon, but also with oranges, apples, carrots and dried apricots. True, not everyone should abuse pumpkin juice. Those people who are susceptible to illnesses such as diarrhea, low stomach acidity, irritable bowel syndrome and other disorders in the gastrointestinal tract may experience complications. It is better for them not to eat pumpkin for now. At least until the body returns to normal. There are also people who are allergic to carotene or have any intolerance to the product that the “yellow giant” contains. If a person tries pumpkin for the first time in his life, let it be just a little bit. And in the future, if the body is satisfied, then you can rely on this product.

So we sorted out the question of how to make pumpkin juice. There is nothing more than natural. It is clear that with a juicer things will go faster. And it’s clear that pumpkin juice is best mixed with one more thing. Still, what a healthy vegetable the Mexicans provided. There are so many positive properties for the body and, in particular, for digestion that it’s amazing. It’s a pity, of course, that pumpkin juice is not very popular in Russia. And many are deprived of the opportunity to try it anywhere. But perhaps someone decided to take care of their health and started with pumpkin.

How to make pumpkin juice in a juicer?


How to make pumpkin juice in a juicer? pumpkin juicer cranberry honey Pumpkin juice is very useful for human immunity. It is replete with useful substances,

Thanks to the carotene and fructose contained in pumpkin, the product helps improve health, improve the immune system and emotional state. Let's look at the important features of preparing 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 higher than carrots in the amount of carotene. The product will also fight back against other vegetables, since it contains a lot of vitamins of various groups (C, B2-B6, D, E, PP, etc.). Pumpkin also contains minerals, sucrose, pectin and other enzymes that help internal organs function properly.

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 advise people with high cholesterol, as well as those who suffer from obesity or atherosclerosis, to drink juice. The pulp of this vegetable normalizes gastrointestinal motility, removes toxins, poisons and other harmful substances.

Pumpkin seeds are rich in vitamin C, resinous components, organic acids and fatty oils. Due to this, the vegetable treats hepatitis, cholecystitis, and cholelithiasis.

Pumpkin oil added to food especially helps people with unstable heart rhythm, low blood pressure and tapeworms. This also includes the benefits of the product in the treatment of gout, kidney failure, and metabolic disorders.

Fans of newfangled diets prepare exotic dishes based on pumpkin, since it has high fat-burning properties and controls blood glucose levels.

Pumpkin juice: a classic of the genre

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

  • lemon - 4 pcs.
  • pumpkin - 2 kg.
  • sugar - 2 kg.
  • purified drinking water - 2.8-3 l.
  1. As a rule, per 1 kg. pumpkins account for 1 kg. granulated sugar, preferably cane sugar. It all depends on personal preference, vary the quantity at your discretion.
  2. As for the lemon, you will need to squeeze the juice out of it first. If desired, you can replace the citrus fruit with citric acid at the rate: 1 fruit is equal to 2 teaspoons of acid diluted with filtered water.
  3. Wash the pumpkin with a kitchen sponge and baking soda, and wipe dry. Cut off the top, remove the fibrous part along with the seeds. Scrape out the slippery component with a tablespoon and remove the peel with a thin-bladed knife.
  4. Grind the pulp in a blender or use a grater with a fine section. If desired, you can skip this stage by chopping the fruit into small pieces and placing it in an enamel pan/basin. Next, you need to sprinkle the chopped vegetable with granulated sugar and wait about half an hour.
  5. During the specified period of time, sugar will contribute to the rapid release of juice, this is what needed to be achieved. As soon as the period comes to an end, pour purified water into the mixture and mix thoroughly until the sugar crystals dissolve.
  6. Turn the heat to medium or low, it all depends on the size of the pan. Place the mixture on the stove, simmer for a quarter of an hour, then cover with a lid and wait another 10 minutes. Cool the mixture to room temperature, pass through a fine sieve, pour in lemon juice or acid based on this citrus.
  7. At this stage, you can pour the prepared pumpkin juice into a jug, then put it in the refrigerator, or proceed with re-pasteurization for further preservation. After the mixture has cooled, place it on low heat, boil for 15 minutes, at which time begin sterilizing the jars.
  8. Wash the containers with warm (almost hot) water, treat them with baking soda, and thoroughly remove any residue. Place the jar in a wide saucepan, fill the cavity of the iron bowl with water, which is similar in temperature to glass.
  9. Turn the burner to low, place the pan with the jar on the stove, and boil for 15 minutes. After this period, remove the container with a mitten, wipe and dry. Immediately pour the pumpkin juice into still warm containers and roll up.
  10. Turn the container with the juice upside down, run your finger over the lid area, make sure that the container does not leak. Wrap the jars in a towel and 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 above-average power, use it to extract the juice from the pumpkin. Next, pass the mixture through a gauze cloth folded in 3-4 layers and discard the cake. Add sugar and lemon juice according to the general cooking concept. As a result, you will get light pumpkin juice with virtually no pulp.

Fruit additives, such as dried apricots or seedless raisins, will help add originality to vegetable juice. Due to the high sugar content of the latter ingredients, you do not necessarily need to add additional sweetener.

  • pumpkin - 3 kg.
  • carrots - 5 pcs. medium size
  • granulated sugar - 1.4 gr.
  • dried apricots - 600 gr.
  • citric acid - 20 gr.
  • filtered drinking water - 8-10 l.
  1. Wash the pumpkin, cut off the top and remove the seeds with a tablespoon. Cut off the peel and chop the fruit into small squares. Peel the carrots and chop them into medium pieces. Cut the dried apricots into 2 equal parts.
  2. Place the listed ingredients (carrots, dried apricots, pumpkin) in an enamel pan with thick walls and bottom, pour boiling water over it, and place on the stove. Turn on minimum power and cook for about 2-2.5 hours.
  3. When the time is up, turn down the burner and cool the mixture to room temperature. Grind the resulting mass into porridge using a blender or meat grinder, if desired, pass the mixture through a sieve to eliminate the pulp.
  4. Add granulated sugar and citric acid to the juice, mix well, wait until the granules dissolve. Pour in another 5.5 liters of purified water and place the mixture on the stove again.
  5. Cook for 1-1.5 hours, then cool. Prepare the jars: wash them with baking soda, sterilize them in boiling water, and wipe them dry. Pour the juice into a container, roll up the lid, turn it over and let cool (about 13 hours).

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

  • apples - 2.4-2.5 kg.
  • pumpkin - 2 kg.
  • granulated sugar - 650 gr.
  • lemon - 2 pcs.
  1. Squeeze the juice from the lemons and strain it using a sieve. Grind the zest in a convenient way: grate 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 pumpkin and apple cubes in the juicer, place the container under the spout of the device, and turn it on to the maximum setting. At the end you will get juice with pulp; if desired, you can strain it or leave it in its original state.
  4. Add granulated sugar and lemon zest to the mixture, place on the stove and 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 fruits is truly magnificent. Thanks to the meaty texture of the pumpkin and the light lemon juice and pulp, the final product is refreshing, not cloying.

  • pumpkin - 2.3 kg.
  • granulated 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 ladle or tablespoon. Cut off the peel, chop the fruit into small pieces, and start preparing the syrup.
  2. Pour purified water into a small enamel pan, add granulated sugar, stir until the crystals are completely dissolved. As soon as the granules have melted, remove the mixture from the stove and pour the syrup over the chopped pumpkin, previously placed in a large saucepan.
  3. Place the mixture on the fire, cook for 25-40 minutes, then turn off the burner and cool the mixture. Grind the pumpkin in a convenient way; you can rub it through a sieve or use a blender/meat grinder. Now put the resulting porridge back into the pan, turn the heat to low.
  4. Wait for the first bubbles to appear, pour in lemon juice, then cook the mixture for another 20 minutes. At this time, begin processing and sterilizing the jars. As soon as the mixture is cooked, pour it into dry containers, seal, and make sure that the lid does not leak.
  5. Place the tanks upside down, wrap them with a towel or blanket, wait 14-15 hours. Next, transfer the container to a cool room and begin tasting after 2 weeks.

Pumpkin is rightfully considered a storehouse of vitamins. Delicious first and second courses, salads, and juices are prepared using this product. Preparing pumpkin juice is not particularly difficult if you spend enough time preparing.

Video: pumpkin juice with oranges for the winter