Pumpkin is one of the most healthy vegetables that grow in our gardens.
Basically, they grow quite impressive sizes. After the vegetable is cut, it is not stored for long. Alternatively, you can make juice from it so that nothing is lost.
Pumpkin juice in a juice cooker - basic principles of preparation
Cooking pumpkin juice is not difficult, especially in a juicer. In it, the juice is not only boiled, but also immediately sterilized, which eliminates the long and tedious boiling of cans in water.
Pumpkin juice is of two types - with and without pulp. With the help of a juicer, it is fashionable to cook both of these types. So you need pumpkin and sugar. The amount of the latter is determined by taste, depending on the sweetness of the vegetable. If the pumpkin is very sweet, you can do without sugar at all.
First, prepare a pumpkin. It is washed, peeled and peeled. The pulp is cut into small pieces. Water is poured into the bottom pot of the juice cooker to the mark. The remaining parts of the device are installed on top. Pieces of pumpkin are placed in the upper sieve and the lid of the cooker is closed.
The appliance is put on fire. A large container is prepared where the finished juice will flow.
If you are preparing juice without pulp, then after it stops flowing out of the tube, pour sugar into it. To make juice with pulp, the lid is opened and the softened pumpkin is stirred.
The resulting juice with sugar is put on the stove and heated, but not boiled. As soon as the first bubbles appear, it is poured into sterile bottles or jars. The container is sealed with caps, turn over and left to cool, covered with a blanket.
Recipe 1. Pumpkin juice in a sugarless sugar cooker
Ingredients
pulp of pumpkin.
Cooking method
1. Pour potable water into the lower pot so that its level reaches the upper mark. Put it on fire.
2. Now install the device for collecting juice in the lower pan. Place a sieve in it.
3. Wash the pumpkin, peel and remove the fiber with seeds. Cut the pulp of the vegetable into not too small pieces.
4. Put the chopped pumpkin in a sieve. Cover tightly and leave to simmer over medium heat.
5. Prepare glass bottles or jars. Wash them, sterilize and dry. Substitute the container under the hose and collect juice in it. Immediately tighten with a special wrench or tighten the caps tightly. Turn over, cover with a coverlet and leave to cool for a day.
Recipe 2. Pumpkin juice in a juice cooker with orange
Ingredients
pumpkin - a kilogram;
sugar - 100 g;
lemon juice - 3 ml;
orange.
Cooking method
1. Peel the pumpkin, remove the seeds with fiber. Cut the pulp of the vegetable into medium-sized slices.
2. Pour boiling water over the orange, peel and disassemble into slices. Remove thin skin and white fibers.
3. Place the bottom pan of the pressure cooker on fire, pouring water into it to the mark. Install juice collecting devices on top. Place a sieve in it. Put slices of pumpkin and slices of oranges on it. Close the lid tightly.
4. Prepare a deep container into which the finished juice will drain. It can be an enameled bowl or a pan.
5. When the juice from the tube stops flowing into the pan. Add lemon juice and sugar to it. Put on moderate heat. Cook, stirring, until the first bubbles appear.
6. Pour hot juice into sterile dry bottles and jars. Seal glass containers tightly, turn over and cover with a blanket. Soak the day until it cools completely.
Recipe 3. Pumpkin juice in a juice cooker with apples
Ingredients
granulated sugar;
two and a half kilograms of pumpkin;
one and a half kilograms of apples.
Cooking method
1. Pour water into the lower pot of the cooker so that its level reaches the upper mark.
2. Peel the pumpkin, remove the fibers and seeds. Cut the pulp into small pieces. We spread it in a grid of a juice cooker.
3. I’m washing apples, cut out seed boxes and cut in the same way as a pumpkin. We send apples after the pumpkin.
4. We put a pot of water on the fire. When the water in it boils, install a device for collecting juice. The hose tap must be closed. In the tank we place a grid with pumpkin and apples. We close the juice cooker tightly with a lid and cook the juice for about an hour on moderate heat.
5. Under the hose we substitute the pan and open the tap. Drain the juice. Open the lid, and gently crush apples with pumpkin.
6. Add sugar to the resulting juice and put the pan on the fire. Cook, stirring, until the first signs of boiling appear. Pour hot juice into sterile dry glass containers and immediately roll hermetically.
Recipe 4. Pumpkin juice in a juice cooker with carrots
Ingredients
pumpkin pulp - kilogram;
sugar - 150 g;
citric acid - 10 g;
carrots - half a kilogram;
purified water - liter.
Cooking method
1. Peel the pumpkin and carrot. Wash. Remove pumpkin seeds and fiber from the pumpkin. Cut the vegetables into small slices.
2. Pour purified water into the special compartment of the juice cooker. From above install that part of the device into which juice will collect. Put a sieve and put slices of vegetables in it.
3. Close the lid tightly and set the cooker on fire. Place a deep clean pan under the hose. After approximately forty minutes, open the tap. When all the juice is in the pan, add citric acid and granulated sugar to it.
4. Put a saucepan with juice on the fire. As soon as the first signs of boiling appear, remove the juice from the heat and immediately pour it into dry sterile glass containers. Tightly roll, turn and cool, covering with a coverlet.
Recipe 5. Pumpkin juice in a juicer with gooseberries
Ingredients
800 g of pumpkin pulp;
honey - 300 g;
gooseberry berries - 800 g.
Cooking method
1. Wash the gooseberries, break off the tails and pierce each berry in several places with a needle.
2. Peel the pumpkin, remove seeds and fiber. Cut the pulp of the vegetable into small slices. Put the berries and slices of vegetables in a sieve cooker.
3. Pour water into the lower pan to the upper mark. Install a juice collector on top. Put a sieve with vegetables and berries in it. Close the cooker tightly and put on moderate heat.
4. After forty minutes, place a clean pan under the hose and open the faucet. Open the lid and take berries with vegetables. When the juice stops coming from the hose, add honey to the pan, mix and put on moderate heat.
5. Boil the juice until the first bubbles appear on the surface. Immediately pour into sterile glass bottles and tighten their caps tightly.
Recipe 6. Pumpkin juice from pumpkin with red currant
Ingredients
pumpkin pulp;
Red currant.
Cooking method
1. Put the currants on a sieve and rinse under the tap. Remove the berries from the twigs and put them in a strainer.
2. Cut the washed pumpkin into large slices and remove the seeds with fiber. Then peel. Grind the pulp into small pieces. Send the pumpkin to a strainer.
3. Pour water into the bottom pan to the top mark. Put on fire. When the water boils, install a juice collector. Place a sieve with berries and pumpkin on top. Close the lid tightly. The tap at the hose from which the juice will flow must be closed.
4. After forty minutes, open the lid and slightly knead the contents of the sieve. Place clean, sterile jars under the hose. As soon as they are full, immediately roll them tightly, turn them over and cover them with a warm blanket. Leave for a day to cool completely.
Recipe 7. Pumpkin juice in a juicer with Japanese quince
Ingredients
three kilograms of pumpkin;
a pound of Japanese pumpkin.
Cooking method
1. Peel the pumpkin and Japanese quince. Remove seeds with fiber from the pumpkin. Cut the quinces into four pieces and cut the seed boxes. Cut the flesh of quince and pumpkin into small slices.
2. Pour drinking water into the lower pot to the upper mark. Put it on fire. When the water begins to boil, place a juice collector in the pan. Place a sieve with pieces of fruits and vegetables in it.
3. Close the lid tightly and cook over moderate heat. After about an hour, place a dry, sterile jar under the hose and open the tap. As soon as the can is filled with juice, roll it up tightly, turn it over and cool, covering it with a blanket. Fill the cans until the juice stops flowing from the hose.
Juice pumpkin juice - tips and tricks
To get the juice with the pulp, after about forty minutes, open the lid of the juicer and remember the contents of the sieve with a spoon.
Instead of sugar, you can use honey.
If you brew juice without sugar, you can immediately pour it into sterile jars and roll it up.
Juice with sugar or honey must be warmed up to the first signs of boiling.
For juice, it is better to take sweet nutmeg pumpkin.
