Juices, as a source of vitamins and microelements, are increasingly included in the menu of people who monitor their health and well-being. At the same time, fruit drinks are in the first place, but the average consumer is a little wary of vegetable juices.

However, there is an exception. On the second most popular place after tomato juice, there is a sweetish pumpkin drink with a delicate velvety taste and bright orange color. Due to the availability of pumpkin, this product is well known and loved by many generations of Russians. And pumpkin juice for the winter, with a shortage of fruit, has long been prepared by housewives in cities and villages.

The benefits of pumpkin juice in the winter diet

The reason for the current popularity of the drink is in its excellent taste and the abundance of nutrients that are so necessary in the cold season, when the body is seriously suffering from a lack of "live" vitamins. And here pumpkin juice has no equal, just a glass of this healthy drink will satisfy the body's need for vitamins A and E, magnesium, potassium and phosphorus. Having pampered yourself with delicious juice, you can strengthen the immune system and, thanks to the presence of pectins and dietary fiber, take care of the intestinal health.

Home-made pumpkin juice for the winter is one of the best sources of iron and vitamin K, ascorbic acid and beta-carotene.

In terms of the amount of nutrients and activity, fresh juice squeezed from the raw pulp is in the lead.

But such a product, while retaining all the quality of a vegetable, has a specific aroma, a slightly bland taste, and not everyone likes it. And to save pumpkin juice squeezed from a raw fruit for the winter will not work. Therefore, to enrich the taste of the drink, additional ingredients are added to many pumpkin juice recipes at home, for example, oranges and lemons, sour berries, honey, and even spices. And sterilization of the product helps to stock up on juice for future use.

How to make pumpkin juice for the winter at home?

Appetite is always caused by products that have an attractive appearance, taste and aroma. For pumpkin juice, as in the Harry Potter story, to cause a flurry of delight among gourmets, big and small, it must be bright and sweet. To do this, you should start preparing for making juice by choosing a pumpkin.

According to many housewives, the best juice is obtained from the fruits of large-fruited or butternut pumpkin.

The butternut pumpkin, which is popular today, consists almost entirely of dense, sweet pulp of a bright orange hue. An interesting drink with a light melon flavor is obtained from the fruits of the "Amazon" variety. Drinks from pumpkin "Vitamin gray" and "Candied fruit" have excellent taste and color. And full-bodied large-fruited pumpkins will provide even the largest family with pumpkin juice for the winter.

Since during long-term storage, pumpkin, like other vegetables, loses quite a lot of moisture, which means that its pulp becomes drier and friable, a healthy fruit, recently plucked from the whip, is chosen for juice. This allows you to get the maximum amount of a healthy drink containing carotene, ascorbic acid, minerals and acids.

You can get pumpkin juice for the winter using a juicer; many housewives who have a juicer at their disposal also use this means of mechanization. In both cases, the process is greatly simplified, and the amount of drink is increased.

But do not despair if there are no such devices at hand. Not the worst product can be made by using pumpkin juice recipes at home and the techniques used by mothers and grandmothers.

First of all, you need:

• wash the fruit;
• thoroughly clean the cut pumpkin from seeds;
• trim off the hard surface layer;
• cut the fruit into portions.

All the ingredients indicated in a specific pumpkin juice recipe are also prepared, at home it can be other fruits and fruits, fresh berries, spices, honey, sugar and citric acid.

To store the drink, clean glass jars or bottles are prepared, which are sterilized.

Getting pumpkin juice for the winter through a juicer

Small pieces of pumpkin are passed through a juicer, and in its absence, through a meat grinder. In the second case, the juice of their resulting mass will have to be squeezed out manually using double-folded sterile gauze.

And although you can't leave fresh pumpkin juice for the winter, adding sugar, bee honey, a little orange juice or other ingredients to it to taste, you can amaze family members and guests with an unusual and very healthy drink.

The pumpkin pulp remaining after receiving the juice should not be thrown away! This is an excellent product that preserves a lot of useful properties of a vegetable for filling a pie, delicious puree or jam.

Women will appreciate the pulp as an ingredient in wound healing, soothing vitamin masks and compresses.

In order for the pumpkin juice freshly squeezed at home to please the household in winter, it is heated to 90 ° C, kept on fire for 3-5 minutes, and then poured into prepared dishes. Tightly sealed containers are cooled and stored in a cool, dark place.

Making pumpkin juice for the winter by hand

When there is no juicer or juicer:

• the pumpkin pulp is cut into small cubes;
• the raw material is loaded into a large pan;
• pour the pulp with water so that the cubes are barely covered with liquid;
• boil the pumpkin until tender.

Similarly, you can prepare raw materials if the pumpkin cubes are baked in the oven, making sure that the vegetable pulp does not dry out and burn. In this case, pumpkin juice made for the winter at home becomes even more aromatic.

The steamed pulp is rubbed through a sieve, diluted, if necessary, with boiled water, sugar, citric acid are added and heated again for 10 minutes to eliminate the risk of spoilage during storage and to obtain a thick, pleasant consistency of the drink. For spilling juice, sterilized glass containers with tight lids are used.

Do not forget that many pumpkin varieties in a cool ventilated cellar are perfectly stored until the spring of next year, so a useful delicacy, when needed, can be prepared from the fruit grown in your garden even in January.

Pumpkin juice recipe

To obtain a tasty and healthy juice, in the simplest case, you need a large fruit with orange pulp. Peel and chop the pumpkin. For 5-6 kg of prepared pumpkin pulp take:

• 1.5 kg of granulated sugar;
• 4 liters of water;
• 40 g citric acid.

Cooking is carried out over low heat, making sure that the pumpkin cubes do not stick to the bottom of the pan. When the pumpkin boils, gently remove the foam and continue to cook for another 30 minutes. After that, the pulp is left to steam under the lid, and then the still warm mass is rubbed through a sieve. The future pumpkin juice is returned to the fire again, stirring, sugar and citric acid are added, heated to 90 ° C and boiled for about 7-10 minutes. The finished product can be poured into sterile jars, which are hermetically sealed.

Instead of sugar, honey and crystalline fructose can be added to such pumpkin juice prepared for the winter to taste.

And replace citric acid with lemon or a few oranges. Pumpkin juice is very useful, and dried apricots added to the drink during cooking will make gourmets wonder about the taste and its similarity to southern peaches.

Video about making pumpkin juice

And roll up. Then - turn the blanks over, cover with something warm and cool. Store pumpkin juice in a cool, dark place.

Ingredients

• 2 kg of pumpkin pulp;
• 2 liters of water;
• 160 g sugar;
• ⅔ teaspoon of citric acid.

Preparation

Cut the pumpkin into small pieces and place in a saucepan. Pour in water and cook, covered over medium heat, until the vegetable is tender.

Ingredients

• 1,700 g pumpkin pulp;
• 150 g sugar;
• 2 tablespoons lemon juice
• 2 liters of water.

Preparation

Cut the pumpkin into random pieces and pass through a juicer. The squeezes remaining after this can be used to prepare some dishes or frozen for the winter.

Pour the juice into a saucepan, add sugar, lemon juice and water. While stirring, bring the juice to a boil over medium heat and cook for a few more minutes.

Ingredients

• 2 kg of pumpkin pulp;
• 2 liters of water;
• 2 oranges;
• ½ lemon;
• 300 g of sugar.

Preparation

Cut the pumpkin into slices and place in a saucepan. Add water and cook over medium heat until the pumpkin is very soft.

Juice the oranges and lemons and strain. Purée the pumpkin with a blender, add citrus juice and sugar and stir. Bring the juice to a boil and simmer for another 10 minutes, stirring occasionally.

Ingredients

• 1 kg of apples (peeled weight);
• 1 kg of pumpkin pulp;
• 3 liters of water;
• ½ lemon;
• 300 g of sugar.

Preparation

Peel and seed apples. Cut the pumpkin and apples into slices and place in a saucepan. Cover with water and cook over medium heat until ingredients are soft.

Puree the pumpkin and apples with a blender. Add lemon juice and sugar and stir. Bring the juice to a boil and cook for a few more minutes.

Ingredients

• 1 kg of pumpkin pulp;
• 500 g carrots;
• 2½ liters of water;
• 800 g sugar;
• 1½ teaspoon citric acid.

Preparation

Cut the pumpkin into random pieces and place in a saucepan. Add 300-400 ml water and sugar and mix well.

Cook, covered over medium heat, until ingredients are tender, then puree with a blender.

Pour the remaining water into the puree and mix thoroughly. Add citric acid and bring the juice to a boil. Cook, stirring occasionally, for another 5 minutes.

Pumpkin juice is the leading vegetable drink. The reason for its popularity lies in the huge supply of nutrients, which are not enough to count with fingers, and the original taste. In addition, the perfect combination with honey, fruit and citrus fruits allows you to prepare both traditional and multi-vitamin cocktails.

Pumpkin juice benefits and harms, how to drink?

It is good that pumpkin juice, the benefits and harms of which have been reliably studied for a long time, are available to everyone. This drink is a source of a whole group of vitamins, including K, E, C and pectins, which are good for the intestines. Juice is a potent cleanser, so people with high acidity and stomach diseases are not allowed to drink it.

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

How to make pumpkin juice?

Many housewives prepare pumpkin juice at home using a juicer. The juice squeezed through cheesecloth will turn out no worse. The whole essence of the preparation is that the pumpkin pulp is crushed, wrung out, seasoned with honey or sugar and served to the table. For winter storage, the juice is boiled for 5 minutes and rolled into jars.

1. At home, pumpkin juice will turn out bright, tasty and aromatic only when juicy young fruits weighing no more than 7 kg are used. This pumpkin contains a lot of carotene and natural fructose.
2. Pumpkin juice does not have a pronounced 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 preserved immediately.

To prepare pumpkin juice for the winter through 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 amount and preserve the maximum of vitamins. Housewives will need to place the peeled pumpkin in a juicer, and boil the squeezed juice a little and roll it up 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 comfortable technology can cook pumpkin juice in a juicer. Such a process does not require presence: you need to put the pieces of pumpkin 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 roll up 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 top sieve compartment and cover.
2. Pour water into the lower bowl and put the appliance on fire.
3. Place in a clean saucepan and dip the juicer hose into it.
4. In the collected juice, add sugar, citric acid 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 delicate 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 medicine 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. Transfer to a saucepan, add water, sugar, orange juice, citric acid and cook for 10 minutes.
5. Roll the pumpkin juice and pulp into jars. Shake the cans before use.

Practical and economical housewives prefer all other useful blanks. This is a great opportunity to simply, financially, and without much hassle get a whole set of trace elements and vitamins, the balanced composition of which is relevant both in dietary nutrition and in 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 roll up.

For the winter - the leader among vegetable drinks. It is tasty, healthy, and its absence in stores is a reason for experimenting with self-cooking. During cooking, vegetables are squeezed out through a juicer, the squeezes are boiled, the broth is mixed with two types of juice, heated and rolled up.

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 the squeezes with water and bring to a boil.
3. Strain through a sieve, mix with juices, add sugar, lemon juice and heat.
4. Roll up in sterile jars.

Pumpkin juice with dried apricots for the winter

Pumpkin juice with dried apricots is a classic homemade product. Dried apricots, in terms of the amount of nutrients they contain, are twice as large as fresh apricots, which helps, by adding just a handful of dried fruits, to get a tasty and vitamin 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, pour 2.5 liters of water and cook for 3 hours.
2. Grind in a blender, cover with remaining water, add sugar and citric acid.
3. Simmer for an hour, pour into jars and roll up.

Pumpkin juice and - help for caring parents. Its delicate taste and cheerful orange color will attract the attention of babies, and the whole spectrum 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 mass is wiped 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 the juice over the 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 cook for the winter: the berries have not yet reached their 100% ripeness, and the recently harvested pumpkin should be nourished. The recipe for a sour-sweet, aromatic juice will come in handy by the middle of autumn, because just then the 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 sea buckthorn with water, warm until soft and rub through a sieve.
3. Mix two types of juice, add sugar, citric acid and cook for 5 minutes.
4. Pour the pumpkin-sea buckthorn juice into the jars and roll up.

Pumpkin juice without sugar for the winter

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

If corn is the queen of the fields, then pumpkin is the queen of vegetable gardens. That's it, no more, no less! And it is not for nothing that this is the name of this huge miracle. Pumpkin contains a lot of carotene - almost as much as carrots! - which normalizes metabolism, accelerates cell renewal, maintains the strength of teeth and bones. And she is also the leader among vegetables in terms of iron content. Pumpkin contains vitamins C, B6, B2, E, micro- and macroelements. It contains a large amount of zinc, which is useful for those who have suffered from Botkin's disease. Pumpkin is also useful as a choleretic and anticancer agent. In addition, pumpkin contains the rarest vitamin T, which contributes to the formation of platelets. Many more good words can be said about the "queen of the garden". And she helps from insomnia, and in the struggle for harmony will become a faithful companion. And most importantly, pumpkin juice has all these qualities, which can be prepared for the winter at home.

It is easiest for owners of juicers and juicers - all the work for them is done by smart assistants. Having nothing against the top models of juicers of world brands, I would like to note that it is still more convenient and safer to use domestically produced equipment for processing crops - it is reliable, like a tank, and can work continuously for quite a long time. And you will get almost twice as much juice. But those who have not yet purchased a juicer or juicer should not despair: a little effort, and you will have a healthy, tasty, sunny pumpkin juice ready.

Pumpkin juice without pasteurization. Pass the prepared pumpkin through a juicer. For each liter of juice, add sugar (up to 5 tablespoons) and put on fire. Bring to a temperature of 90 ° C, boil for 5 minutes and pour into sterilized jars. Roll up.

Pasteurized pumpkin juice. Squeeze the pumpkin juice, bring to a boil and immediately pour into sterilized jars. Pasteurize half-liter cans for 10 minutes at a temperature of 90 ° C. Roll up.

Pumpkin juice without juicer.Clean the pumpkin, cut into 2-4 cm pieces, put in a saucepan and pour water to the level of the pumpkin. Remove the seeds from the seed part, and put the pulp to the pieces - it will add thickness to the future juice. Bring to a boil, boil for 5 minutes and rub through a sieve. Return the resulting mass to the pan, add sugar and citric acid (at the rate of 200-300 g of sugar and 15 g of acid per 6 liters of juice), squeeze the juice from 2-3 oranges, stir and put on fire. After boiling, pour into sterilized jars, roll up.

Pumpkin juice without juicer # 2. Grate the pumpkin on a coarse grater and add water to the level of the pumpkin. Put on fire, bring to a boil and boil until softened. Add lemon zest or juice to the mass (to taste). Then grind the whole mass in a blender, add a little water, if very thick, sugar to taste and bring to a boil. Cook for 10 minutes, pour into sterilized jars, roll up.

Ingredients:
1 kg pumpkin
2 liters of water
250 g sugar
1 lemon.

Preparation:
Grate the pumpkin on a coarse grater, put in a saucepan. Prepare sugar syrup from water and sugar, pour over pumpkin and cook, stirring occasionally, over low heat for 15 minutes. Cool, rub through a fine sieve. Put the resulting mass in a saucepan, add lemon, peeled and pitted, bring to a boil, boil for 15 minutes and pour into sterilized jars. Roll up, wrap up.

Ingredients:
7 kg pumpkin,
4 liters of 30% sugar syrup (for 1 liter of water 300 g of sugar),
1 tsp citric acid.

Preparation:
Cut the peeled pumpkin lengthwise into slices, bake in the oven until soft. Rub through a sieve, add sugar syrup, heat, stirring constantly, to 80 ° C and pour into sterilized jars. Cover the jars with lids, sterilize: half-liter - 20 minutes, liter - 30 minutes. Roll up.

Pumpkin juice with sugar. For 1 liter of squeezed pumpkin juice, take 1 glass of sugar. Warm up the juice to a temperature of 90 ° C, pour it into sterilized jars, sterilize half-liter - 20 minutes, liter - 30 minutes. Roll up.

Pumpkin juice with sugar in a different way

Ingredients:
7 kg pumpkin,
4 l of water,
4 kg of sugar
1 tsp citric acid
water for boiling pumpkin.

Preparation:
Peel the pumpkin, cut into cubes, add water at the rate of 1 glass of water per 1 kg of pumpkin and cook over low heat until soft. Rub through a sieve or chop with a blender. Boil sugar syrup, mix with juice, put on fire and heat to 80 ° C. Pour into sterilized liter jars and sterilize at 80 ° C for 30 minutes. Roll up.

Ingredients:
1 kg pumpkin
1 kg of apples
sugar to taste
lemon zest.

Preparation:
Squeeze the juice from pumpkin and apples, mix. Add sugar to taste (depending on the acidity of the apples), lemon zest and put on fire. Bring to a temperature of 90 ° C, hold for 3-4 minutes and pour into sterilized half-liter jars. Pasteurize at 90 ° C for 8-10 minutes, roll up.

Ingredients:
800 g pumpkin
800 g gooseberries
200-300 g of honey.

Preparation:
Squeeze pumpkin and gooseberry juices, mix, add honey and pasteurize in half-liter jars for 20 minutes. Roll up.

Pumpkin juice with nutmeg

Ingredients:
1 kg pumpkin
1.5 l of water,
a pinch of nutmeg
lemon juice, sugar - to taste.

Preparation:
Cut the pumpkin into small cubes, add water and cook until soft. Rub through a sieve or beat with a blender, add sugar, lemon juice, grated nutmeg and put on fire. After boiling, cook for 5 minutes, pour into sterilized jars, roll up.

Ingredients:
3 kg pumpkin,
500 g dried apricots,
3-4 large carrots,
1.5 kg of sugar
15 g citric acid
9 liters of water.

Preparation:
Cut pumpkin, carrots and dried apricots into cubes, put in a saucepan, pour 3 liters of water and cook for 2 hours. Then grind in a blender, put the resulting puree in a saucepan, add 6 liters of water, sugar, citric acid and cook for another hour. Pour hot into sterilized jars, roll up.

For the winter, you can prepare not only pure pumpkin juice, so to speak, but also use it for canning other products. For example, apples or cucumbers.

Cucumbers in pumpkin-apple juice

Ingredients:
1.5 liters of apple juice,
1 l pumpkin juice,
¼ glasses of salt,
¼ glasses of sugar,
cucumbers.

Preparation:
Soak small, strong cucumbers in a basin with running water for 5 hours, then remove from the water, dry, rinse boiling water and put tightly in jars. For each 3-liter can, approximately 1 - 1.2 liters of brine is consumed. The brine is prepared as follows: mix apple and pumpkin juices, add salt and sugar, put on fire and bring to a boil. Pour boiling brine three times over the cucumbers and roll up.

Cucumbers in pumpkin-apple juice No. 2

Ingredients:
2 kg of cucumbers,
600 g pumpkin juice
700 g apple juice
100 g cherry leaves
50 g of salt.

Preparation:
Wash the cucumbers, scald with boiling water and put tightly in a jar, shifting each layer with cherry leaves. Combine pumpkin and apple juices, add salt, boil and pour cucumbers three times. Roll up.

Apples soaked in pumpkin juice

Ingredients:
5 kg of apples,
2 large pumpkins.

Preparation:
Apples are soaked in large pots or casks. The inside of the dish can be lined with a clean cellophane bag. Plucked apples should be allowed to mature for 7-10 days before urinating. Then the apples are washed thoroughly, the water is allowed to drain and laid in rows, pouring pumpkin juice over each row. The juice is prepared by the boiling method: cut the pumpkin into pieces, put in a saucepan, add water and boil until soft. Then rub the finished pumpkin through a sieve. Cover the apples filled with juice with a clean cloth, put the load on top.

After squeezing out the juice, a lot of cake remains, which is a pity to throw away, because it is also useful! This cake can be dried in the oven and then added to the pancake dough, cook porridge with it, make a casserole, or you can bake delicious cookies.

Ingredients:
1 glass of cake
1.5 cups wheat flour
½ cup bran flour
100 g sugar
1 tbsp vegetable oil,
½ tsp soda,
½ tsp vinegar
½ tsp salt,
1 bag of vanilla sugar
poppy seeds, raisins, nuts - optional.

Preparation:
Mix both types of flour, add cake, oil, salt, soda, sugar, vinegar or lemon juice, knead the dough. Add vanillin and filler (optional). Roll out into a layer ½ cm thick, cut out the cookies and bake at 180 ° C for 20 minutes.

Pumpkin juice is a bit bland, so it is often mixed with other juices for delicious, healthy cocktails.

Pumpkin juice with cucumber pickle: 100 g pumpkin juice, 30 g cucumber pickle, salt, sugar, black pepper - to taste.

: 100 g pumpkin juice, 50 g tomato juice, salt, sugar, black pepper - to taste.

Pumpkin juice with cranberries: 200 g pumpkin juice, ½ glass of cranberry juice, sugar, salt - to taste.

Pumpkin juice with lemon: 200 g pumpkin juice, lemon juice, salt, sugar - to taste.

Pumpkin-fruit mix: juice from 500 g of pumpkin, juice from 2 apples, 500 g of blackberries, sugar - to taste. Stir the squeezed juices, add the blackberries, rubbed through a sieve, sugar. If it comes out thick, you can dilute a little with clean drinking or soda water.

"Gorlyanka": pumpkin juice, green onions, salt, sugar, ground black pepper - to taste. Squeeze the pumpkin juice, chop the green onion in a blender, mix with the juice, add salt, sugar and pepper to taste. This cocktail is good for throat ailments.

Pumpkin blueberry drink: juice from a kilogram of pumpkin, 2 glasses of milk whey, blueberries, sugar - to taste. Mix ingredients, garnish with berries.

Pumpkin juice and beet kvass drink: squeeze the juice from 500 g of pumpkin, mix with ¾ cup of beet kvass, add herbs, salt and sugar to taste.

mix pumpkin and carrot juices in a 3: 1 ratio. This juice is useful for those who have decided to lose weight.

Pumpkin juice for the winter is easy and very healthy. Successful blanks!

Larisa Shuftaykina

It was a real discovery for me how, it turns out, you can make pumpkin juice in different ways at home. The recipe that I want to offer you will be appreciated by those who do not have a juicer on the farm. This simple and ingenious technology is highly economical, because only one tablespoon of cake remains from two and a half kilograms of pulp. And not a full container, as after being squeezed in an electric juicer. Intrigued? Yes, I myself was pleasantly surprised. But that's not all! The juice is concentrated. And it becomes one-on-one like a store-bought one if it is diluted with water in half! That is, I ended up with 4 liters of juice from one medium-sized pumpkin! Part of the husband immediately drank, happily saying: "Oh, just like from the store!", Part I managed to roll up for the winter.

The proportions for juice are as follows:

• Pumpkin - 3.5 kg (unpeeled weight),
• Water - 1 liter
• Sugar - 12 tablespoons
• Lemon juice from 1/2 large lemon,
• Citric acid - 5 grams (if the juice is harvested for the winter).

Method for making pumpkin juice

I have a pumpkin of an unknown variety. It is usually called "garden". She has a thick skin, many large seeds and a large ball of fibers. I cut it in half first and scraped out the seeds.

Then I collected all the necessary products for clarity and convenience.

Cut the pumpkin into slices.

I cut off the skin from each wedge. It didn't take as long as I expected. Seven minutes.

I cut the pumpkin into coarse pieces, put it in a saucepan. She poured water. She only closed the bottom.

I put the pot on the stove and cooked the pumpkin until soft, stirring occasionally. My pumpkin was cooked completely in 40 minutes. During this time, she settled by a third and managed to give a lot of juice.

Added sugar. I wrote in the ingredients how much sugar I put. But in general, it would be correct to write - "to taste", because pumpkins are more or less sweet. Here you have to try. I invited my husband, who is the only one in the family who drinks this juice. And I followed his instructions: “A couple more spoons, one more, two more,” etc. And so it happened in the end 12.

Then I added citric acid (it is necessary as a preservative and if you do not plan to cover the juice for the winter, then do not add it) and poured in freshly squeezed lemon juice. It squeezes well if, after cutting it in half, you just rotate a tablespoon inside the halves. Just make sure that no bones get into the juice. Better to squeeze the juice into a separate cup, and then strain into a saucepan with pumpkin juice through a sieve.

Mixed everything up. My sugar was immediately dispersed in the hot juice.

And then an important and necessary point - pumpkin juice must be passed through a fine sieve to remove all solid particles from it.

This is done simply and even pleasantly. Pour juice in portions into a sieve.

Three tablespoons over a sieve. Gradually, the juice will turn into a liquid puree, then into a thick one.

And finally, we will have only cake - just one tablespoon with all the non-small pumpkin.

We put the saucepan with juice on the stove. Bring to a boil, turn the heat to low and let it gurgle for five minutes.

By this time, we should have already prepared sterilized jars. I put them on a wire rack over a boiling pan with the necks down and held for 15 minutes. Boiled the lids for 5 minutes.

Pour the juice into jars and roll up or screw the lids. Turn the cans upside down, let them cool and put them in storage.