Combined juices from different fruits, and even more so with a vegetable additive, are an indispensable component of a healthy diet.
And not so scary if it is canned.
If you did everything yourself, especially from the fruits of your harvest, then you will get plenty of benefits from the drink.
Juices of this type are highly recommended to increase the overall tone of the body.
Pumpkin and Apple Juice - General Cooking Principles
• Bright, rich and sweet pumpkin juice can only be obtained from well-ripe, but not overripe pumpkin. The flesh of the vegetable should be dense, bright orange in color. Pumpkin peeled and choose seeds, fibrous pulp is desirable to leave. It does not affect the taste of the drink, and the juice is thicker.
• Apples are washed and be sure to remove from the fruit the middle, in which there are dense partitions with seeds. The choice of variety depends on what kind of sweets they want to get a drink. The main thing is that the flesh is dense, not loose.
• Prepared raw materials are crushed in small pieces and extracted juice. The easiest way to squeeze - distillation of raw materials through a manual or electric juicer or boiling in the juicer. The juice thus extracted is clarified. If they want to get a drink with pulp, use the so-called grandmother's methods for pumpkin juice. The raw material is boiled before being completely softened with water, and then ground through a rare sieve. For juice without pulp, in the absence of special devices, boiled raw materials can simply be squeezed using gauze.
• Pumpkin and apple juice has a pleasant, but specific taste that everyone does not like. Therefore, in its preparation, it is recommended to add other fruits, as well as vegetables with more pronounced flavors. They not only soften the taste, but also enrich the drink with even more vitamins and trace elements.
• If necessary, sweeten the drink, adding refined sugar or honey to taste, break excessive sweetness with citric acid or water. • Pumpkin and apple juice is great for canning for the winter. It is stored for a long time and the nutritional properties of the drink are not lost during preservation if properly prepared.
Freshly squeezed juice from pumpkin and apples with honey enhances immunity
Ingredients:
• 400 gr. pumpkin (pulp);
• small celery root;
• 200 ml of drinking water;
• 30 gr. any honey;
• one large apple.
Cooking Method:
1. Cut the celery root, peeled apples and pumpkin pulp into small cubes or cubes.
2. Add everything to the blender bowl, add honey, pour in water and whisk for a couple of minutes.
3. Pour the drink into glasses and drink immediately.
Clarified juice from pumpkin and apples without pulp through a grater
Ingredients:
• a pound of peeled pumpkin pulp;
• 200 grams of sugar;
• 10 grams of “lemon”;
• a pound of ripe apples.
Cooking Method:
1. Grate pumpkin pulp larger than a rake. Transfer to a saucepan and fill with water so that it is flush with the ground pumpkin. Bring vegetable mass to a boil and boil for five minutes, stirring occasionally.
2. Remove from heat and gently transfer to a sieve, mash. Then add lemon and sugar and mix.
3. Wash the apples, peel them and chop them on a fine grater. Let the fruit puree stand for a while, then squeeze it through cheesecloth. To simplify the process, you can smash sliced apples with a blender and strain the resulting mashed potatoes.
4. Drain the drained apple and pumpkin juice into one container and boil for five minutes with minimal boiling.
The ground juice from pumpkin and apples with oranges for the winter
Ingredients:
• 800 gr. pumpkin pulp;
• 200 gr. Sahara;
• 300 gr. ripe sweet apples;
• three large oranges;
• citric acid, crystalline - 15 gr.
Cooking Method:
1. Cut the peel off the pumpkin and apples. Remove the apples from the core, from the pumpkin, select the seeds, leave the fibrous pulp.
2. Cut into a large saucepan two-centimeter cubes and cover with water so that it is flush with the crushed ingredients. 3. Put the container on strong heat and boil five minutes from the moment of boiling with moderate heating. Cool and rub on a rare metal sieve.
4. Oranges soak for three minutes, dipped in boiling water, squeeze the juice from citrus and strain it through the same sieve into the ground pumpkin-apple mass.
5. Add sugar refined sugar and lemongrass and, having thoroughly mixed, simmer on moderate heat.
6. As soon as it begins to boil, remove from heat, pour into sterile cans and immediately seal the container with sterilized caps.
Pumpkin and apple juice with carrots without a juicer for the winter
Ingredients:
• well ripened pumpkin - 2.2 kg;
• four large carrots;
• 15 gr. “Lemon”;
• a pound of dried apricots;
• 9 liters of filtered water;
• one and a half kilograms of sugar;
• 800 gr. apples sweet varieties.
Cooking Method:
1. Rinse and peel all fruits and vegetables thoroughly. From the pumpkin, select the seeds, leaving the fibrous pulp, and remove the core of the apples.
2. Peeled vegetables and apples cut into larger cubes and put in bulk pan.
3. Dice dried apricots with boiling water, cut into smaller pieces and send to the rest of the ground mass.
4. Fill all three liters of filtered drinking water and put the boil on medium heat. Boil down vegetables and fruits for at least two hours, then cool slightly, mash well with mashed potatoes and mash them in a clean pan.
5. Add the remaining water (6 liters), pour granulated sugar, put citric acid and boil it after boiling on minimal heat for one hour.
6. Pour the finished drink over clean, steamed, cans and roll with boiled cans.
Juice from pumpkin and apples in a juicer
Ingredients:
• 1.5 kg of any juicy apples;
• 2.5 kg of pumpkin;
• 200 gr. refined sugar.
Cooking Method:
1. Clean the pumpkin from seeds, fibers and peel. Cut the flesh into random pieces, but not very finely, and place the pumpkin on the net in the upper pan.
2. From the washed apples a thin layer cut off the peel, cut the hearts, and cut the fruits into small pieces. Transfer the fruit to the pumpkin. 3. Pour hot water into the lower saucepan of the hotpot and place the container on high heat.
4. As soon as the water starts to boil, place a container for juice accumulation on top, the drain hose should be closed, immediately place a container with chopped fruits on it. Cover with a lid and leave on moderate heat for about an hour.
5. After an hour, substitute the pan under the hose and open it. When all the liquid has escaped, lightly tamp down the boiled cake and remove it, and place a new batch of raw material in the container.
6. Add refined sugar to the collected liquid, with a small fire, hold the container until the sugar grains are completely dissolved, do not boil.
7. Pack hot juice in clean glass containers and seal hermetically for long-term storage.
Freshly squeezed juice from pumpkin and apples, as a tonic drink
Ingredients:
• 250 gr. pumpkins;
• 100 gr. carrots;
• one small apple.
Cooking Method:
1. After removing the seeds from the pumpkin and cutting off the peel, be sure to wash the pulp with water and chop it, trying not to chop it.
2. In the same way, chop the peeled apple and carrot.
3. Pass the crushed raw materials through the juicer, slightly dilute with boiled water and drink immediately. Do not leave to store even in the refrigerator.
Pumpkin and apple juice for the winter through a juicer with pasteurization
Ingredients:
• kilogram of fresh pumpkin;
• a pound of apples;
• three spoons of honey.
Cooking Method:
1. Cut the hard and fibrous pulp of seedless pumpkin into slices, the size of a couple of centimeters.
2. Cut the peeled apples into slices and cut the remains of the seed box out of them.
3. From the prepared raw material on the juicer, squeeze out the juice and make it boil, but do not boil it.
4. As soon as the first bubbles begin to float on the surface, set aside from the heat and stir constantly, add honey. Stir until honey is completely dissolved.
5. After that, pour the drink into steamed jars and cover with boiled metal lids.
6. At the bottom of a large wide saucepan, place a terry towel folded in two layers, or place a wooden grate. Place filled cans on the litter and fill them with water on the hanger. 7. Boil water in a saucepan over moderate heat and soak the jars in it for a slight boil for about 30 minutes if they are three-liter. For two-liter containers, a 20-minute pasteurization is sufficient, and one-liter is 12 minutes.
8. Carefully remove the containers with pasteurized juice and roll the lids well with a sealer key.
Pumpkin and apple juice - cooking tricks and helpful tips
• Apple-pumpkin drink, harvested for the winter, turned out too sweet? Do not rush to dilute it with water, add a little lemon before seaming or can it be concentrated. It can be diluted with boiled water immediately before use.
• To give the juice from the pumpkin and apples a pleasant citrus flavor, add lemon or orange zest, chopped in a small grater, during boiling.
• Freshly pressed “fresh” should not be stored, it should be consumed immediately after preparation. When stored even in the refrigerator, its nutritional properties are lost.
• If the juice is supposed to be extracted from the raw, grated fruit, add a little sugar and let it stand. Most of the moisture will stand out on its own.
• For winter harvesting, pour juice only into dry, sterile containers and roll up with boiled lids. After seaming, hold the hot containers to a full cooling under the blanket and be sure to install them at the same time on the neck.
