Pumpkin Puree for Winter

Pumpkin Puree for Winter

Pumpkin is among the most useful and least expensive vegetables. Despite the fact that it lies quite well, keeping the appearance and organoleptic qualities within 1, 5-2 months, zealous hostesses prepare it for the winter in the form of various canned goods. One of the most popular blanks is pumpkin puree. It can be used as a filling for pies, cooking other desserts, to use as an independent delicacy. If canned foods are closed without sugar or with a small amount of it, pumpkin puree can be used for cooking soups and side dishes. Some use it even for feeding small children.

Cooking Features

The technology of pumpkin puree preparation is simple: the pumpkin is cleaned of seeds and rind, subjected to heat treatment for softening, crushed to the desired consistency, boiled, laid out on sterilized jars and rolled. The individual nuances of the process of canning pumpkin puree for the winter may depend on the specific recipe, but in general the principles will be common.

  • To make mashed potatoes, select ripe, but not overripe vegetables, preferably nutmeg. Their flesh is more tender, tasty and fragrant. A large and overgrown pumpkin can also be used for making mashed potatoes, but it will be less smooth, it is undesirable to use it for feeding infants.
  • Adding sugar, juice and pulp of other fruits, citric acid or sour fruit, berry juice, liqueur allows pumpkin puree to be made more tasty and flavorful, but narrows the scope of its possible use. Sweet mashed potatoes can not be put in the soup, give a small child.
  • Adding sugar and citric acid to pumpkin puree not only improves its taste, but also makes it more resistant to adverse storage conditions. Such preparations can be safely kept in a cool room and even at room temperature. Puree made without sugar and salt can only be stored in the refrigerator or freezer. A child can be given it only in the first two days after preparation, if it is in the refrigerator. In the freezer, mashed potatoes can be stored for up to 6 months, from which children can cook cream soups, add the product to cereals.
  • Banks for pumpkin puree must be thoroughly washed and sterilized, then it will not spoil for a long time. The lids are also sterilized by boiling. Canned food can be closed only with metal lids to ensure tightness.
  • Having rolled up the cans, turn them over and wrap them up. Cooling down in a steam bath, the blanks are subject to additional preservation, so they stand better.

The recipe for making pumpkin-free mashed potatoes without sugar is simple: it is cleaned, placed in a baking dish, sent to an oven heated to 180 degrees for 30-40 minutes, then crushed with a blender and ground through a sieve. Last manipulation is necessary if the product will be used for feeding children. After it is necessary to decompose the mashed potatoes in containers and freeze. It is convenient to freeze it in containers of small volume. Other options for making mashed pumpkin for the winter are a bit more complicated. To obtain the expected result, you should follow the recommendations accompanying a specific recipe.

Pumpkin Puree with Sugar

The composition (1, 5 l):

  • pumpkin (peeled) - 1, 5 kg;
  • citric acid - 3-4 g;
  • sugar - 0, 6-0, 7 kg.

Method of preparation:

  • Wash, cut pumpkin, remove the pulp with seeds. The remaining part of the pumpkin cut into slices about 1 cm thick. Lay the pieces on a baking sheet, cover with foil.
  • Place the baking tray in the oven preheated to 180 degrees, bake the pumpkin for 30-40 minutes, until it becomes completely soft.
  • Allow the pumpkin to cool slightly. Scrape the flesh from the skin with a spoon, fold into the bowl of the blender and smash to a state of mashed potatoes.
  • Pumpkin puree mixed with sugar and citric acid. Place in a baking dish and send to the oven for another 15-20 minutes.
  • Wash and sterilize the jars, boil suitable lids.
  • Spread the mashed potatoes over the prepared jars, seal them cork tightly.
  • Turn the jars upside down, cover with a blanket and leave to cool.

Pumpkin puree cooked according to this recipe, by its consistency and taste, resembles a sparse jam, served as a dessert or addition to it. Store these canned foods allowed at room temperature.

Pumpkin puree with juice, without citric acid

The composition (1, 25-1, 75 l):

  • pumpkin (peeled) - 2 kg;
  • sugar - 0, 2 kg;
  • pomegranate juice (or other sour) - 0, 25 l.

Method of preparation:

  • Peel pumpkin seeds and peel. Pulp cut into small cubes. Pour the juice and simmer on low heat until soft.
  • Grind pumpkin with a blender, mix with sugar.
  • Place the billet on the stove and boil over low heat to the desired consistency. During cooking, pumpkin puree should be stirred to prevent it from burning.
  • Spread the mashed potatoes in pre-sterilized jars, roll up.
  • Leave to cool upside down under a blanket.

Mashed potatoes prepared according to this recipe have a harmonious taste, it is pleasant to eat it even with spoons. Store the product preferably in a cool room, although at room temperature it is well worth it.

Pumpkin Puree with Plums

Composition (2 liters):

  • peeled pumpkin - 1, 8 kg;
  • peeled plums - 0, 6 kg;
  • water - 0, 3 l;
  • sugar - 0, 25-0, 3 kg.

Method of preparation:

  • Pumpkin, cleared of seeds and peel, cut into small cubes.
  • Place the vegetable in a saucepan.
  • Wash plums, dry them, clean the stones, put them to the drain.
  • Add water.
  • Put the stewpan on slow fire. Simmer the plums with the pumpkin until they are very soft.
  • Crush products with a dip blender.
  • Mix mashed potatoes with sugar, boil, stirring, for 15 minutes.
  • Spread mashed potatoes in prepared jars. Cork them, turn them over, cover them with a blanket. Leave to cool in this form.

The workpiece is well worth it at room temperature. The sour taste of the plum helps to balance the taste of the pumpkin, thanks to which the puree made according to the recipe provided has pleasant organoleptic qualities.

Pumpkin Puree with Apples

The composition (1, 25-1, 75 l):

  • pumpkin (peeled) - 1 kg;
  • apples (peeled) - 0, 5 kg;
  • sugar - 0.5 kg;
  • Cinnamon (optional) - to taste.

Method of preparation:

  • Peel pumpkin and apples. Remove seeds from them.
  • Cut the food into small pieces and grind to a state of mashed potatoes using a meat grinder.
  • Add sugar, mix.
  • Puree on the stove. Bring to a boil over low heat. Boil, stirring and removing the foam, to the desired thickness. It is important that the heat treatment time of the products is at least 15 minutes. 5 minutes before the end of cooking add cinnamon.
  • Spread the mashed potatoes over the prepared jars, close them tightly.

After the canned food has cooled, you can put it in storage in the pantry or any other place where you are used to storing such blanks.

Pumpkin puree for the winter can be prepared without any additives, but if it is supplemented with sugar, fruit or citric acid, it will become more tasty and can be stored at room temperature.

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