Pumpkin - one of the most useful vegetables that grow in our gardens.
Basically they grow quite impressive size. After the vegetable is cut, it is stored for a long time. Alternatively, you can make juice from it so that nothing is lost.
Pumpkin juice in the juice cooker - the basic principles of cooking
Cooking pumpkin juice is not difficult, especially in the juice pot. In it, the juice is not just brewed, but 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 juice cooker it is fashionable to cook both of these kinds. 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.
To start prepare the pumpkin. It is washed, cleaned from the peel and seeds. The flesh is cut into small pieces. In the lower pan of the juice cooker, water is poured to the mark. From above establish other parts of the device. Pieces of pumpkin are placed in the upper sieve and close the lid of the juice cooker.
The device is put on fire. Prepare a large capacity, where the finished juice will flow.
If you are preparing the juice without pulp, then after it stops flowing from the tube, add sugar in it. To get the 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 cans. The container is sealed with lids, turned over and left to cool, covered with a veil.
Recipe 1. Pumpkin juice in a sugar-free juicer
Ingredients
pumpkin pulp.
Cooking method
1. Pour drinking water into the lower pan so that it reaches the top mark. Put it on fire. 2. Now install a juice collecting device in the lower pan. Place a strainer in it.
3. Wash the pumpkin, peel and remove the fiber with seeds. Vegetable flesh cut not too small pieces.
4. Put the sliced pumpkin in a sieve. Cover tightly with a lid and leave to steam over medium heat.
5. Prepare glass bottles or jars. Wash them, sterilize and dry. Substitute the container under the hose and collect the juice in it. At once hermetically roll up with a special key or tightly screw the caps on. Turn, cover with a veil and leave to cool for a day.
Recipe 2. Pumpkin juice in an orange juicer
Ingredients
pumpkin - a kilogram;
sugar - 100 g;
lemon juice - 3 ml;
orange.
Method of preparation
1. Peel the pumpkin, remove the seeds with fibers. Pulp vegetable cut into slices of medium size.
2. Pour boiling water over the orange, peel and disassemble into slices. Remove thin skin and white fibers.
3. Put the pressure cooker pan on the fire, pouring water into it to the mark. From above install devices for collecting juice. Place a strainer in it. Put slices of pumpkin and oranges on it. Close the lid tightly.
4. Prepare a deep container into which the finished juice will flow. This may be an enamel bowl or pan.
5. When the juice from the tube ceases to flow into the pan. Add lemon juice and sugar to it. Put on a moderate fire. Boil, stirring, until the first bubbles appear.
6. Pour hot juice into sterile dry bottles and cans. Seal the glass container tightly, turn it over and cover with a blanket. Soak for 24 hours until cool.
Recipe 3. Pumpkin Juice in Apple Juicer
Ingredients
granulated sugar;
two and a half kilograms of pumpkin;
One and a half kilograms of apples. Method of preparation
1. Pour water into the lower pan of the hotpot so that its level reaches the upper mark.
2. We clean the pumpkin from the peel, remove the fibers and seeds. Cut the flesh into small pieces. We spread it in the grid of the juice cooker.
3. My apples, cut the seed boxes and cut in the same way as the pumpkin. Apples are sent after the pumpkin.
4. Put the pan with water on the fire. When the water boils in it, set the device to collect the juice. The hose tap must be closed. In the tank put the grid with pumpkin and apples. Tightly close the lid and cook the juice for about an hour on a moderate fire.
5. Under the hose substitute the pan and open the faucet. Drain the juice. Open the lid, and gently crush the apples with pumpkin.
6. Add sugar to the resulting juice and set the pan on the fire. Cook, stirring, until the first signs of boiling. Hot juice is poured into sterile dry glass containers and immediately rolled up hermetically.
Recipe 4. Pumpkin juice in a carrot cooker
Ingredients
pumpkin pulp - kilogram;
sugar - 150 g;
citric acid - 10 g;
carrot - half a kilo;
Purified water - liter.
Method of preparation
1. Peel pumpkin and carrot. Wash. In pumpkin, remove seeds and fiber. Vegetables cut into small slices.
2. Fill the special compartment of the juice cooker with purified water. From above install that part of the device in which juice will gather. Put a sieve and put the pieces of vegetables in it.
3. Close the lid tightly and send the juice cooker to a fire. Place a deep, clean pan under the hose. After about forty minutes, open the tap. When all the juice is in the pan, add citric acid and granulated sugar.
4. Put the pot with the 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. Hermetically roll, turn and cool, covering with a veil.
Recipe 5. Pumpkin juice in a gooseberry juice cooker
Ingredients
800 g pumpkin pulp;
honey - 300 g;
gooseberry berries - 800 g
Method of preparation
1. Wash the gooseberries, tear off the tails and pierce each berry in several places with a needle.
2. Peel the pumpkin, remove seeds and fibers. Pulp vegetable cut into small slices. Put berries and vegetable slices in a juice cooker.
3. In the lower pan pour water to the top mark. Top to install a device for collecting juice. In him put a sieve with vegetables and berries. Tightly close the pot with a lid and set on moderate heat.
4. After forty minutes, put a clean pan under the hose and open the faucet. Open the lid and crush the berries with vegetables. When the juice stops flowing 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 screw caps tight.
Recipe 6. Pumpkin juice from pumpkin with red currants
Ingredients
pumpkin pulp;
Red currant.
Method of preparation
1. Put the currants on a sieve and rinse under the tap. Remove the berries from the twigs and place them in the juice maker sieve.
2. Cut the washed pumpkin into chunks and remove the seeds with fibers. Then peel the peel. Chop the pulp into small pieces. Send the pumpkin to the strainer.
3. Pour the water into the lower pan to the top mark. Put on the fire. When water boils, install a juice picker. Top with a sieve with berries and pumpkin. 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 rub the sieve. Place clean sterile jars under the hose. As soon as they are filled, immediately hermetically roll them up, turn them over and cover them with a warm blanket. Leave for a day until cool.
Recipe 7. Juice from pumpkin in juice pot with Japanese quince
Ingredients
three kilograms of pumpkin;
Half a kilo of Japanese pumpkin.
Method of preparation
1. Peel the pumpkin and Japanese quince. Remove pumpkin seeds with fibers. Quince cut into four parts and cut the seed boxes. Cut quince and pumpkin flesh into small slices.
2. Pour drinking water into the lower pan to the upper mark. Put it on fire. When the water starts to boil, install a juice collecting device in the pan. Place a sieve with pieces of fruit and vegetables into it.
3. Cover tightly with a lid and cook over moderate heat. After about an hour, place a dry sterile jar under the hose and open the faucet. As soon as the jar is filled with juice, roll it up tightly, turn it over and cool it, covering it with a sheet. Fill the jars until the juice stops flowing from the hose.
Pumpkin juice in the juice cooker - tips and tricks
To get the juice with 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 cook the juice without sugar, you can immediately pour it into sterile jars and roll it up.
Juice with sugar or honey must be heated to the first sign of boiling.
For juice it is better to take a sweet nutmeg.
