The most delicious pumpkin juice recipes for the winter often include other vegetables and fruits as well.

For example, pumpkin-apple juice has just a magical taste, unusual, very pleasant, you want to drink it and drink it. And on the site you will find the most useful for canning in jars.

How to choose a pumpkin for juicing? It is important that the juice is bright, rich and sweet. This can be achieved by taking young fruits weighing up to 5-7 kg with bright orange pulp. This pumpkin contains more carotene and natural fructose.

What are the best apples to use? Preferably greens are the healthiest varieties. But if there are no such apples, then any ripe, but not overripe apples will do.

How to make pumpkin juice for the winter with apples

Ingredients:

• 1 kg peeled pumpkin
• 1 kg of apples
• 250 g sugar
• zest of one lemon

Cooking pumpkin juice with an apple for the winter:

1. You will need a juicer, with its help squeeze out the main part of the juice easily and with minimal losses. Squeeze out both juices.

Pomace or squeezes of pumpkin and apples can be used in the filling for pumpkin pie (add 2 eggs, sugar and flour) or put in millet (rice) porridge at the end of cooking. It will turn out to be a very healthy and tasty dish.

Order an energy saver and forget about the previous huge light costs

2. Combine juices in a bowl or saucepan, add sugar and lemon zest.

3. Bring the apple-pumpkin juice for the winter to 90 degrees and soak for about 5 minutes, but not more, because when heated, most of the vitamins are destroyed.

4. Leave to sweat on the off stove for another five minutes and roll up in sterilized jars.

Pumpkin juice recipe for the winter without a juicer

If you don't have a juicer, the juice will be slightly less than you would like, and it will be pulpy. But still very tasty and healthy.

Ingredients:

• 500 g peeled pumpkin
• 500 g apples
• 200 g sugar
• 10 g citric acid

How to roll pumpkin juice in the winter with apples:

1. Grate pumpkin, peeled and seeds, on a coarse grater. Place in a saucepan, cover level with water and simmer for 5 minutes until soft.

2. Rub the pumpkin through a sieve, add sugar and citric acid.

3. Wash the apples, peel and seeds, grate on a fine grater and squeeze the juice through cheesecloth. Alternatively, grind in a blender and strain.

4. Mix everything that turns out and cook for 5 minutes at 90 degrees.

5. Pour hot juice into sterilized jars, roll up, turn the lids upside down, wrap up with a blanket and leave to cool completely.

In the fall, when the harvest is harvested, and the question of harvesting arises, you can make a wonderful drink: pumpkin and apple juice for the winter at home. This is a very non-standard solution, since such a composition noticeably differs in taste from the bored traditional compotes, which means it will surprise and delight the family and guests. In addition, apple-pumpkin juice is filled with vitamins, has a number of properties to improve well-being, is beautiful and fragrant!

Cooking process

To prepare juice and apples, you need the following ingredients:

• 1000 g of prepared pumpkin pulp;
• 1200 g sour apples;
• 200-250 g sugar;
• 1/2 lemon zest

First of all, the pumpkin is thoroughly washed, then peeled from the skin, spoiled areas, seeds and internal fibers. Then the finished pulp is cut into pieces and juice is obtained using a juicer.

You can do this without using technology. For this, parts of the pumpkin are steamed so that they become soft, and rubbed through a sieve. There is also an option: grate the pumpkin, cook, and, after boiling, leave it on low heat for about 1 hour, and then beat until smooth with a blender.
Sour apples add spice to the drink and help to increase the shelf life, so it is recommended to use just such varieties. They are washed and peeled from the core and skin. Juice is squeezed out of the resulting pieces using a juicer, or mashed with a blender.
Rub the zest of half a lemon on a fine grater. And after that, pumpkin juice, apple juice, zest and sugar are mixed in one saucepan. If desired, add a little water so that the mass is not too thick. Cover with a lid and after boiling, cook for no more than 5 minutes over low heat, stirring as needed.
The ready-made juice is poured into jars, after sterilizing them in advance, the lids are screwed on and, wrapping the jars in warm material, they are put with the lids down and allowed to cool completely in this position. Only then is the product ready for storage throughout the winter.

The benefits of pumpkin and apples for the human body

Pumpkin not only pleases the eye with a bright and rich red color, but gives a person a lot of benefits. It contributes to the following beneficial effects:

• decrease in acidity in the stomach, relief of symptoms of gastritis and ulcers;
• normalization of digestion, relief and prevention of constipation;
• increased immunity;
• strengthening of blood vessels and normalization of pressure;
• cleansing the liver and kidneys;
• elimination of toxins.

Apples are not inferior in positive action, but only complement and enhance the properties of pumpkin. For example, thanks to them, such changes are possible:

• improving bowel function;
• destruction of harmful bacteria, especially in the oral cavity;
• toning;
• increasing the body's resistance to infectious diseases;
• alignment of the heart rate,
• strengthening the walls of blood vessels, which become stronger and more elastic.

From the above, it becomes obvious that a drink made from such products is a storehouse of benefits and pleasure. Moreover, it is very easy to prepare pumpkin and apple juice for the winter at home!

Possible additions to the apple and pumpkin drink

You can diversify the taste of pumpkin and apple juice, as well as enhance the beneficial effect on the body by adding additional ingredients to its composition. An orange, carrot, beet, tomato, rosehip, lemon, cranberry, or even dill are perfect for this!
Each of these ingredients will add its own shade to the flavor palette, but you should not experiment with a lot of juice, because the result can be very specific, and not for everybody. Therefore, they usually try to add innovations to a small amount of juice for tasting, and of course, before spinning for the winter.
Well, and most importantly, without which any dish can not do, and even more so wonderful juice from pumpkin and apples - this is love! It must be added without restrictions, then such a drink will become even more tasty, useful and will cheer up loved ones in any bad weather! We also recommend trying to bake

Combined juices from different fruits, and even more so with vegetable additives, are an indispensable component of a healthy diet.

And it's not so bad if it's canned.

If you did everything yourself, especially from the fruits of your harvest, then you will get plenty of benefits from the drink.

Pumpkin and apple juice - general principles of preparation

Bright, rich and sweet pumpkin juice can only be obtained from well-ripened, but not overripe, pumpkin. The flesh of the vegetable should be firm, bright orange in color. The pumpkin is peeled and seeds are selected, it is desirable to leave the fibrous pulp. It will not affect the taste of the drink in any way, and the juice is thicker.

The apples are washed and the middle must be removed from the fruit, in which there are dense partitions with seeds. The choice of the variety depends on what kind of sweetness they want to receive the drink. The main thing is that the pulp is dense, not loose.

The prepared raw material is crushed into small pieces and the juice is extracted. The easiest way to squeeze is to distill raw materials through a manual or electric juicer or boil them in a juicer. The juice isolated in this way turns out to be clarified. If they want to get a drink with pulp, they use the so-called grandmother's methods of obtaining pumpkin juice. Raw materials are preliminarily boiled down to complete softening with water, after which they are ground through a rare sieve. To obtain juice without pulp, in the absence of special devices, the boiled raw material can be simply squeezed out using cheesecloth.

Pumpkin and apple juice has a pleasant, but still specific taste, which is not to everyone's liking. Therefore, when preparing it, 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 microelements.

If necessary, the drink is sweetened by adding refined sugar or honey to taste, the excess sweetness is broken 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 during conservation are not lost if it is prepared correctly.

Freshly squeezed pumpkin and apple juice with honey, increasing 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 processed celery root, peeled apples and pumpkin pulp into small cubes or sticks.

2. Put everything in a blender bowl, add honey, pour in water and beat vigorously for a couple of minutes.

3. Pour the drink into glasses and drink immediately.

Clarified pumpkin and apple juice 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 the pumpkin pulp coarser with a grater. Transfer to a saucepan and fill with water until it is flush with the crushed pumpkin. Bring the vegetable mass to a boil and boil for about five minutes, stirring occasionally.

2. Remove from heat and gently transfer to a sieve and grind. Then add the lemon with sugar and stir.

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 interrupt the sliced ​​apples with a blender and strain the resulting puree.

4. Drain the strained apple and pumpkin juice into one container and simmer for five minutes at a minimum boil.

Grated pumpkin and apple juice 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 off the peel from pumpkin and apples. Remove the core from the apples, select the seeds from the pumpkin, leave the fibrous pulp.

2. Cut into a large saucepan with 2 cm cubes and fill with water so that it is level with the crushed ingredients.

3. Put the container on high heat and cook from the moment of boiling for five minutes at moderate heat. Refrigerate and rub on a fine metal sieve.

4. Soak the oranges for three minutes, dipped in boiling water, squeeze the juice from the citrus and strain it through the same sieve into the grated pumpkin-apple mass.

5. Add refined sugar and lemon and, stir thoroughly, put on moderate heat to boil.

6. As soon as it starts to boil, remove from heat, pour into sterile jars and immediately seal hermetically with sterilized lids.

Pumpkin and apple juice with carrots without a juicer for the winter

Ingredients:

Well-ripened pumpkin - 2.2 kg;

Four large carrots;

15 gr. "Lemons";

Half a kilo of dried apricots;

9 liters of filtered water;

One and a half kilograms of sugar;

800 gr. apples of sweet varieties.

Cooking method:

1. Thoroughly rinse and clean all vegetables and fruits. Select seeds from pumpkin, leaving fibrous pulp and core from apples.

2. Cut the peeled vegetables and apples into cubes and place in a large saucepan.

3. Pour dried apricots with boiling water, cut them into smaller pieces and send them to the rest of the chopped mass.

4. Pour everything with three liters of filtered drinking water and cook over medium heat. Boil vegetables and fruits for at least two hours, then cool slightly, mash well with a crush in mashed potatoes and transfer to a clean saucepan.

5. Add the remaining water (6 l), add granulated sugar, add citric acid and boil after boiling over minimum heat for one hour.

6. Pour the finished drink into clean, steamed cans and roll up with boiled can lids.

Pumpkin and apple juice in a juicer

Ingredients:

1.5 kg of any juicy apples;

2.5 kg pumpkin;

200 gr. refined sugar.

Cooking method:

1. Peel the pumpkin from seeds, fibers and skins. Cut the flesh into random pieces, but not very finely, and place the pumpkin on the wire mesh in the top saucepan.

2. Cut off the peel from the washed apples with a thin layer, cut out the cores and cut the fruits into medium-sized pieces. Transfer the fruit to the pumpkin.

3. Pour hot water into the lower saucepan of the juicer and place the container over high heat.

4. As soon as the water boils, place a container on top for accumulating juice, the drain hose must be closed, immediately put a container with chopped fruits on it. Cover and simmer for about an hour.

5. After an hour, place a saucepan under the hose and open it. When all the liquid escapes, lightly tamp the boiled cake and remove, and put a new portion of raw material in the container.

6. Add refined sugar to the collected liquid, keep the container at low heat until the sugar grains are completely dissolved, do not boil.

7. Fill hot juice in clean glass containers and seal tightly for long-term storage.

Freshly squeezed pumpkin and apple juice as a tonic drink

Ingredients:

250 g pumpkins;

100 g carrots;

One small apple.

Cooking method:

1. After you remove the seeds from the pumpkin and cut the peel, be sure to wash the pulp with water and chop, being careful not to grind.

2. Grind the peeled apple and carrot in the same way.

3. Pass the crushed raw materials through a juicer, slightly dilute with boiled water and drink immediately. Do not store even in the refrigerator.

Pumpkin and apple juice for the winter through a juicer with pasteurization

Ingredients:

A kilogram of fresh pumpkin;

A pound of apples;

Three spoons of honey.

Cooking method:

1. Cut the hard and fibrous pitted pumpkin pulp into a couple of centimeters slices.

2. Cut the peeled apples into wedges and cut out the remnants of the seed pod.

3. Squeeze the juice out of the prepared raw materials on a juicer and put it to a boil, but do not boil.

4. As soon as the first bubbles begin to float to the surface, set aside from heat and stir constantly, add honey. Stir until the 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 double folded terrycloth towel or a wooden wire rack. Place the filled jars on the bedding and fill them up to the hangers with water.

7. On moderate heat, boil water in a saucepan and soak the jars in it at a slight boil for about 30 minutes, if they are three liters. For a two-liter container, a 20-minute pasteurization is sufficient, and a liter container - 12 minutes.

8. Carefully remove the containers with pasteurized juice and roll the lids well with a seaming wrench.

Pumpkin and Apple Juice - Cooking Tricks and Tips

Is the apple and pumpkin drink harvested for the winter too sweet? Do not rush to dilute it with water, add a little lemons before rolling, or preserve it in concentrated form. It can be diluted with boiled water just before use.

To add a pleasant citrus aroma to pumpkin and apple juice, add finely grated lemon or orange zest to it during boiling.

Freshly squeezed "fresh" should not be stored, it should be consumed immediately upon preparation. When stored even in the refrigerator, its nutritional properties are lost.

If the juice is supposed to be extracted from raw grated fruit, add a little sugar to it and let it stand. Most of the moisture will be released on its own.

To prepare for the winter, pour juices only into dry, sterile containers and roll them up with boiled lids. After seaming, soak hot containers until they cool completely under a blanket and be sure to install them on the neck.

The sunniest, most beautiful, brightest drink is juice made from pumpkin and apples. A glass of this juice in winter will undoubtedly cheer you up and strengthen your immune system. This juice can be safely given to children - after all, it contains only natural ingredients, there are no preservatives and dyes.

Pumpkin-apple juice for the winter

This healthy orange drink is easy to make. Lemon or peeled orange can be used instead of citric acid. Let's get started! And a step-by-step recipe with a photo will help us.

Ingredients:

peeled pumpkin - 1.8 kg.;
apples - 1.2 kg.;
citric acid - 20 grams;
sugar - about 150 ml.;
water - about 3 liters.

Preparation:

To make juice, be sure to take ripe, whole, not tainted apples and pumpkin. It is better to take a pumpkin with a bright orange pulp, recently plucked. A pumpkin that has been plucked for a long time, the pulp becomes not juicy, friable. Apples are preferable to take sweet and sour varieties of green or yellow.

Cut the pumpkin into slices, remove the rind.

Cut the pumpkin slices into random small pieces so it cooks faster.

Rinse the apples, cut and remove all seed chambers.

Place the sliced ​​pumpkin in a large saucepan or cauldron.

Add apple slices to the cauldron.

Pour water into the cauldron so that it covers the apples. Close the cauldron with a lid and turn on the stove. Boil the pumpkin and apples until the fruit pieces are tender.

Then use a slotted spoon to transfer the soft fruits to another saucepan. Do not pour the broth!

Use a hand blender to blend into the puree.

It turned out to be a very thick pumpkin-applesauce.

Transfer this puree back to the broth that remained in the cauldron. Mix thoroughly and, if necessary, add boiled water to the desired juice density.

Pour citric acid into the juice. And add the required amount of sugar to taste. Boil the juice from the moment of boiling for another 6-7 minutes. Remove the foam that forms when the juice boils.

Rinse bottles or jars with baking soda and sterilize them by any method, for example, in a saucepan of water.

Pour boiling juice into bottles and screw them back on with clean caps.

Place the juice bottles in a blanket or jacket, wrap them up and leave for 24 hours.

A fragrant and healthy juice with pulp from pumpkin and apples is a must in gloomy autumn or cold winter.

Successful blanks!

(function (w, d, n, s, t) (w [n] = w [n] ||; w [n] .push (function () (Ya.Context.AdvManager.render ((blockId: "RA -293904-1 ", renderTo:" yandex_rtb_R-A-293904-1 ", async: true));)); t = d.getElementsByTagName (" script "); s = d.createElement (" script "); s .type = "text / javascript"; s.src = "http://an.yandex.ru/system/context.js"; s.async = true; t.parentNode.insertBefore (s, t);)) (this, this.document, "yandexContextAsyncCallbacks");

Freshly squeezed pumpkin juice has a rather specific taste and smell that not everyone likes, especially children. And, despite the indisputable benefits of pumpkin, such a drink can not always be drunk with pleasure.

How to be? The solution is very simple and suggests itself: mix pumpkin juice with some other juice, for example, pear, quince, rhubarb, orange, etc. Today tochka.net will tell you how to make pumpkin-apple juice.

In winter, when the amount of vitamins entering our body is minimized, pumpkin-apple juice is one of the healthiest drinks. After all, these fruits are well preserved for a long time. But if you have the opportunity and desire to prepare pumpkin-apple juice in advance, then in cold weather it will be enough just to open a can of life-giving drink and not bother with its preparation.

Pumpkin apple juice can be preserved in several ways. You can change the proportions of pumpkin and apples in the juice as you wish.

Pumpkin-apple juice. The first method of conservation

Ingredients:

• 1 kg of peeled pumpkin
• 1 kg of apples
• 200 g sugar
• 10 g citric acid.

Preparation:

Wash the pumpkin, peel and seed. Cut the pulp into large pieces and pass through a juicer.

Wash the apples and remove the seeds. If you like the characteristic apple flavor, then a couple of apples can be left with the seeds. Also put the apples through a juicer.

Combine pumpkin and apple juice, add sugar, citric acid, bring to a boil and boil for 7-10 minutes, stirring so that the mass does not burn. Adjust the amount of sugar depending on the sweetness of the food.

Pour hot pumpkin-apple juice into prepared sterilized jars and roll up. Turn the jars upside down, wrap them in a blanket and leave to cool completely.

Pumpkin-apple juice. The second method of conservation

Ingredients:

• 150 g peeled pumpkin
• 500 g apples
• 200 g sugar
• 10 g citric acid
• 50 ml of water.

Preparation:

Wash the pumpkin, peel and seed. Finely chop the pumpkin pulp or rub on a coarse grater. Place the pumpkin in a saucepan, fill it with water and boil for 5-7 minutes until soft. Then rub the pumpkin through a strainer, add sugar and citric acid.

Wash the apples, remove the seeds and put them through a juicer. Add the resulting apple juice to the pumpkin and boil again for 5 minutes.