Sunday, January 11, 2015 00:50 + to quote pad

Well, it's not such a secret! However, many people have no idea that the pumpkin can be stored not only in its entirety, consuming as needed. Pumpkin can be canned. Moreover, there are many ways to preserve and increase its taste. To be honest, we do not practice pumpkin canning. But I have repeatedly tried blanks from friends and acquaintances. It's really very tasty. So, recipes in the studio! But first...

Of course, first of all, housewives prepare products that, for some reason, cannot be stored for a long time. For example, fruits with a skin damaged by impact or a “tail” broken off at the root. It is important that the pumpkin is ripe, otherwise the taste of the workpiece will be unimportant. There are no other mandatory selection conditions, in general, and no.

Pros of the recipe: the taste is preserved. You can eat instead of ordinary dried fruits, knowing for sure that there is only one benefit in the product. It is usually eaten very quickly; especially good as a light snack when traveling. I know a woman who dries a lot of pumpkins and takes them to the city - her little grandson. To not eat chips and sweets, but sweet dried pumpkin.

Dried pumpkin recipe… one of:

• peel well-ripened table-grade pumpkin from skin and seeds;
• cut into small slices (about half a centimeter thick);
• to improve the color, you can blanch for 1-2 minutes in boiling, slightly salted water, then quickly cool in cold water and dry in a sieve;
• then put on a baking sheet and send to the oven, where the pumpkin will dry at a temperature of +55...+60°C for 5-7 hours!
• and then - another 2 hours to dry at a temperature of +70 ... + 80 ° C;
• store the finished product in closed boxes or other containers.

Not bad, right? .. 5-7 hours of cooking ... But delicious. I ate!)) True, dried not in the oven, but in the Russian oven. And the recipe there was a little different: the pumpkin was first steamed a little, and then dried. It turns out very tasty. The texture is dense, a kind of hard chewing gum ... You chew it, you chew it, it gradually melts ... A tasty thing. In general, there are many similar recipes, here is another one:

• we cut the pumpkin of any dessert variety into cubes 3 by 3 cm;
• keep a little in the air, then in the sun - the pieces will become lethargic;
• preheat the oven to +60 degrees;
• lay the pieces on a pallet and dry (with the door open!)
• we try;
• when ready, sprinkle with powdered sugar;
• store in paper bags.

Food supplement - pumpkin powder!

This is generally something. I'll tell you an unusual recipe. What is this powder for? To be added to food - to improve and strengthen the body. It is believed that the powder lowers cholesterol, improves bowel function (pure fiber), improves the condition of chronic kidney disease - and this is only a small part of the useful properties)). In general, a recipe for those who especially care about their health.

Recipe for pumpkin powder:

• wash the pumpkin, peel;
• cut into pieces and remove the seeds;
• cook for 10-20 minutes;
• grind through a fine sieve;
• dry at +135°C for only a few minutes.

In general, this product is manufactured industrially, and you can buy it. After drying, a yellowish powder with a pleasant sweetish taste is obtained. If you dilute it in water, it will be the usual pumpkin puree.

This is closer to the usual recipes. So:

• wash the pumpkin, remove the skin and remove the seeds;
• cut the pulp into cubes;
• we prepare sugar syrup: 1200 g of sugar, vanillin and 1 lemon (3 g of citric acid) per 200 g of water;
• pour pumpkin with syrup and cook for 5 minutes;
• then we keep the pumpkin in syrup for another 6-8 hours;
• bring to a boil again, cook for 3-5 minutes;
• insist again, this time until 12 noon;
• we throw it on a sieve, dry it and sprinkle it with sugar, or better with powder.

You need to store this yummy in closed glass jars.

You can make a puree with apples or plums. The recipe consists of several steps:

• peel pumpkin and apples and seeds;
• pass them through a meat grinder;
• pour sugar at the rate of 4 tablespoons of sugar per 1 kg of pumpkin and 0.5 kg of apples;
• cook on low heat for 2 hours;
• at the very end of cooking, add 1 teaspoon of citric acid to the puree (with the same proportions);
• hot, spread in jars and close.

If you make mashed potatoes with plums, then the recipe is slightly different. We take a pumpkin and a plum in equal proportions, clean and cut, boil them in a small amount of water until soft, then grind through a sieve or grind with a blender. Then the puree must be brought to a boil and poured into jars.

There are a lot of recipes for pickling pumpkin. One of them requires the following ingredients:

• water - 1l;
• vinegar 9% - 80 ml;
• salt - 30 g;
• sugar - 20 g;
• bay leaf, black pepper, cinnamon and cloves;
• and, of course, pumpkin.

Peel the pumpkin and cut into cubes, then scald and cool. We put pumpkin, spices in pre-prepared jars and fill with marinade. In general, like ordinary cucumbers. Who tried? Your opinion is interesting. We have a lot of pumpkins, so I think, can I do this, for a change? And then all cucumbers, yes cucumbers ...

And I'm also interested in this one marinated pumpkin recipe.

For him you need:

• water - 5 l;
• chopped (here, please, again)) - 20 g;
• celery leaves - 25 g;
• dill greens - 50 g;
• bay leaf - 2-3 pieces;
• hot pepper pod - 1 pc.;
• vinegar - 200 g;
• salt - 250 g;
• pumpkin - 3-4 large pieces.

Preparation: cut the peeled pumpkin into cubes and blanch for 5 minutes in boiling water, then cool and arrange in sterilized jars. Pour marinade and sterilize in jars at a water temperature of + 85ºС for about half an hour (for a 3-liter jar). Everything.

Which recipe did you like best?

Delicious appetizer of pumpkin and asparagus beans

I’m already salivating… For this salad, you need the following ingredients:

• pumpkin - 2 kg;
• asparagus beans - 1 kg;
• tomatoes - 1 kg;
• sweet pepper - 0.5 kg;
• vegetable oil - 300 g;
• garlic - 150 g;
• sugar - 200 g;
• salt - 50 g;
• dill greens;
• vinegar - 100 g.

Preparation: we cut the beans with sticks, the pepper - in half rings, and the pumpkin - in cubes. Tomatoes and garlic must be passed through a meat grinder or, which is easier, chopped with a blender. Add sugar, salt, oil and vinegar to the mixture. Dip in it all the chopped vegetables, as well as dill and put on fire. Cook, stirring, 40-50 minutes. Pour into sterilized jars.

It must be a very tasty thing. What does she need? Write down:

• pumpkin, asparagus beans, tomatoes, apples and sweet peppers - all 1 kg each;
• onion - 0.5 kg;
• sugar - 0.3 kg;
• salt - 50 g;
• vinegar - 50 g.

Preparation: Peel all the vegetables and pass through a meat grinder separately, chop the onion. Then we take a basin, pour oil into it and sauté the onion for 10 minutes. Add pumpkin and tomatoes, salt and sugar and bring to a boil. Then we put all the other vegetables there. Everything is cooked together for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes. We lay out the banks and roll up.

It's from the same pumpkin! But with spices. Ingredients:

• pumpkin - 1 pc, medium size;
• onions - 2 pcs;
• vinegar - 600 g;
• water - 300g;
• sugar - 100 g;
• salt - 30 g;
• peas of black and allspice - 5 and 3 pcs;
• mustard seeds - 1 tsp;
• bay leaf - 2 pcs;
• cloves - 2 pcs.

Preparation: peel and cut the pumpkin, sprinkle with salt and leave for a day. Prepare the marinade: mix all other ingredients and heat until sugar and salt dissolve, cool. The next day, we put the pumpkin in jars and fill it with marinade. Cold! Sterilize jars for 1 hour in boiling water. And we roll.

Needed: a medium-sized pumpkin, 1 liter of juice and 200 g of sugar.

Preparation: peel the pumpkin and cut into cubes, pour boiling juice with sugar. You can add some ginger or cardamom if you like. Keep the pumpkin in the juice until completely cooled. Then put on fire and cook for 20 minutes, after which we lay it out in sterilized jars and roll it up. For this recipe, you can use some other juice, the main thing is not too sour.

This is the simplest recipe. For jam you need the following ingredients:

• pumpkin - 1 kg;
• sugar - 1 kg;
• water - 400 ml;
• vanillin - to taste, you can do without it.

Preparation: cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes is up to 3 cm. Pour boiling syrup over and leave overnight. In the morning, boil for 20-30 minutes and again remove from heat for 2 hours. And finally - cook until cooked. How to determine readiness? The pumpkin pieces become translucent. At the very end, add vanilla (optional). And that's it, it remains to decompose into banks.

Must be delicious. I ate zucchini jam, but something didn’t happen from pumpkin. By the way, you can add pears or apples to this jam. The cooking process is similar.

I'm also interested in this recipe:

For its preparation it is necessary:

• pumpkin - 1 kg;
• water - 1 l;
• oranges - 3 pcs;
• walnuts - 1 cup.

Preparation: squeeze the juice from oranges, and grate the zest. Boil the sugar syrup, dip the pieces of pumpkin into it and cook until half cooked. Add orange juice, zest, nuts and cook until the jam thickens. Arrange hot in prepared jars and close. I think it's delicious. I will try to cook in a small amount, then I will share my impressions. And it's easy, which is a plus.

By the way, somewhere I even saw a recipe for jam with pumpkin and physalis. It is cooked in the same way, only 0.5 kg of physalis, 1.5 kg of sugar and 1-2 cloves are taken for 1 kg of pumpkin. And here's the original recipe:

Ingredients:

• pumpkin - 1 kg;
• ripe mountain ash - 100-200 g;
• sugar - 0.5-1 kg;
• water - half a glass;
• citric acid - 1 tsp;
• ginger or cinnamon, which you like more - 0.5 tsp

Preparation: Dip the peeled and diced pumpkin into sugar syrup and bring to a boil. Boil for half an hour, then add the rowan and cook for another 15 minutes. Pour into jars, close and wrap =)

It is cooked in the same way as jams, with the only difference that all the ingredients are ground to a puree.

Here are some delicious and fairly simple recipes with which you can prepare a pumpkin for the winter.

Add-ons from (Vera)

I have a juicer. I put a peeled, cut into pieces pumpkin into it, sprinkle it on top with a spoonful of granulated sugar and forward to the fire for about forty minutes. The juice will stand out and drain. I use it either in the soup right away, or I roll it into small jars, because it turns out immediately sterile. The juice is light yellow transparent.

What was steamed in the juicer, I immediately put it in jars and roll it up. I don't add sugar. In winter, the pumpkin will be very sweet without it.

I have a vegetable dryer . You can dry beets and carrots in it. And I also came up with a pumpkin. But here you can blanch for softness fruits of not any variety. We need dense pumpkins that require long cooking, and I usually grow a Russian woman. Therefore, I only scald with boiling water right in the sink. But I don’t regret boiling water, for 3 kilograms of pumpkin I heat a bucket of water to a boil. While it is all out of the sink, just the pieces will become a little softer. Then immediately into a centrifuge for drying and you can cut.

I cut with thin and long noodles. Dry at 60 degrees. I can’t say the time, I didn’t notice, but no longer than the carrots or beets are dried. In winter, it turns out an interesting sauce for sweet dishes. I add it to any jam for pies.

But more like dried pumpkin . Processing is usual: washing, drying, cleaning, cutting into strips of about this size: 5x2.5x2.5 cm.

But then you need to remove the juice from it. To do this, I simply sprinkle with a small amount of sugar and leave for almost a day, then sprinkle with sugar again and again for 12-15 hours. Sugar only per kilogram of pumpkin takes about 200-300 grams. I have a bowl of pumpkin in my closet.

Juice can be turned into syrup and rolled into a jar. But the pumpkin itself must now be kept in sugar syrup. The proportion is approximately the following: you need 250 grams of sugar, about 300 milliliters of water per kilogram of pumpkin.

In such a syrup, the pumpkin is heated for no more than 10 minutes, but they are not brought to a boil, I think the temperature I get is eighty degrees.

Then release the syrup, pumpkin through a centrifuge is easy to scroll, so as not to mix in the puree, and into the dryer. First, at the maximum temperature the dryer is capable of, for about half an hour, and then let it dry, slightly lowering the temperature. But it is necessary to linger with a short break so that the slices have time to cool, again for half an hour. And the final process at a temperature of 30 degrees for 5 hours, maybe 6. You need to look at the humidity of the strips.

It cannot be sealed immediately. It is necessary that the pumpkin in the basin stand for a few more days.

The syrup can be used to warm the pumpkin several times, it turns out to be very fragrant. It can also be packaged hermetically in jars.

And one more very simple recipe that I came up with when a friend from Kaluga sent pumpkin flour. A manufacturer from Veliky Novgorod decided not to bother with hulling the seeds and ground not only the seed, but also the shell-peel into flour.
At first it seemed to me very “indecent”, and then I realized that this was exactly what was right, because a thin, swamp-colored layer that lines the shell and surrounds the grain itself has healing properties. Now I dry the seeds, and then grind them into flour in a mill. I just store it in a glass jar under a glass lid. candied fruits

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First you need to prepare the pumpkin. If yours is large, then cut it into several pieces. You can take several small ones. Wash the pumpkin, pat dry and place on a baking sheet. Send it to bake for an hour in the oven at a temperature of 180 degrees.

When the pumpkin has cooled, remove the skin and seeds from it. Then cut into slices about two centimeters thick. Lay the slices on a dry baking sheet, sprinkle sugar on top of them. Put the baking sheet in the oven and leave the pumpkin overnight, without turning on the fire.

Now put the slices in one deep container that can be heated in the oven. Fill them with syrup from a glass of water and two hundred grams of sugar. Stir so that all the slices are dipped in syrup. Put the mold in the oven for 10 minutes at 100 degrees. After that, drain all the syrup and dry the pumpkin in the oven at a temperature of 100 degrees so that it dries out a little after soaking in the syrup.

Then you need to pour cinnamon on the slices and keep them in the oven for another 6 hours at a minimum temperature (50-80 degrees). This is a lengthy process, but you can only dry a pumpkin in the oven in this way. When you take the slices out of the oven, they need to be laid out on a flat surface so that they do not touch each other. In this state, leave the slices for 3 days so that they reach the correct condition. To speed up the process, the slices can be cut into smaller pieces.

From our article, you will learn about several ways to dry a pumpkin in the oven, while maintaining its benefits and enriching the taste. With this cooking option, fragrant, tender, melt-in-your-mouth slices are obtained much faster than if we decided to dry them in the open air.

We will not dwell on why it is necessary to harvest pumpkin for the winter - its effect on the body is so complex and positive that it can only be compared with the regular intake of multivitamins.

And skillfully prepared candied fruits can replace useless gummies and harmful sweets.

Let's make a delicious vitamin with our own hands for children and adults!

Preparing pumpkin for drying in the oven

Variety selection

In order to dry melon for the winter, medium and late-ripening varieties are suitable. Hard-skinned pumpkins have the tastiest flesh, which is less prone to rotting and will last much longer than forage varieties.

Muscat and table are also suitable - they are easier to clean and cut. It will be easier to cut them into slices, and they are not inferior in taste to their winter "colleagues".

slicing

Wash the pumpkin well, if it is very dirty, use a brush or sponge. Then, with a large sharp knife, divide it into halves, remove the stalk and scrape out the seeds. They can also be dried - they are tasty and healthy even without the addition of salt, spices or sugar.

Cut into smaller pieces and peel, leaving the pulp.

For drying in the oven, it is better to cut slices of about 6 by 2 cm, since the pumpkin contains a lot of moisture, and significantly decreases in size during drying.

How to dry pumpkin slices in the oven step by step

So, in front of us in a deep plate lies a whole mountain of sunny orange slices that need to be kept as bright as after drying. This can be done through blanching. Also, this process allows you to further increase the shelf life of the slices and prevent mold.

Step 1: Blanching

• While the oven is preheating to 70 ° C, pour boiling water into a deep saucepan so that part of the prepared pulp fits there.
• We put on fire and, as soon as the water boils again, put the chopped pumpkin into it.
• We pinpoint exactly two minutes, after the time has elapsed, we catch the slices with a slotted spoon and immediately transfer them to another pan with ice water. This procedure will help to quickly cool the pieces and prevent them from being cooked.

When the whole pumpkin is blanched, move on to the next step.

Step 2. Drying in the oven the first stage

On a large baking sheet or two - it all depends on the amount of pulp, spread baking paper and lay out the slices in one layer. We try to leave a distance between them, otherwise the edges will stick together during drying.

We put full baking sheets on the middle and / or lower level and leave for two to two and a half hours. If the process is in an electric oven with blowing and ventilation, it is not necessary to open the door slightly, but if it is a conventional oven in a gas stove, leave a crack to allow moisture to evaporate, this will speed up drying.

Step 3. Drying in the oven second stage

After two hours, we stir the slices and set the temperature already at 90 ° C. Now we look every 30 minutes. It will take about a couple more hours.

Check readiness; the slices stick, so we hold for another 40 minutes, they are plastic, but not hard - cheers! - can be delivered.

We let the finished dried pumpkin cool in the fresh air, for this we simply leave it at room temperature.

We store the slices in plastic or paper bags, containers with a loose lid. Do not tightly clog them, as this will interfere with ventilation and can cause a musty smell first, and then mold.

This is how an ordinary pumpkin is prepared, but candied fruits are made in a slightly different way.

How to dry candied pumpkin in the oven

slicing

My pumpkin, cut and take out the seeds, as in the previous method, but we cut it in a different way. We need, if possible, the same size cubes 3 by 3 cm.

We will not blanch them, so immediately pour them into a deep pan.

Candied

• Add granulated sugar to the slices at the rate of 200g/kg of pumpkin.
• Stir, press with oppression - another pan filled with water will do - put it on a plate. And we leave the structure for 15 hours. For example, we will do it in the late afternoon of one day and in the morning of the next we can take on another stage.
• We pour the resulting juice into a separate container and save it, pour another portion of sugar, stir and leave again under the same oppression for a slightly shorter time - 12 hours. Made in the evening - ready in the morning!
• We drain the liquid a second time and, while the pumpkin is resting, and the oven is already warming up to 70 ° C, we cook syrup from both portions of the juice in a saucepan, after pouring another 100 g of sugar.
• Immerse the slices in portions into the syrup, keep at a high temperature, but without bringing to a boil for 10-15 minutes (each serving) and fold into a colander.

Now that the candied pumpkins are ready, dry them in the same way as described above. Spread out in an even layer on lined baking sheets at 70°C for 2 hours, and then at 90°C for the same time or a little longer.

But what if we need a pumpkin not for food, but for needlework? Then it needs to be handled differently!

How to dry a pumpkin for crafts in the oven

Depending on the form in which melon is needed - pieces or whole, we will cut it or not, but for now let's get down to preparation.

Choosing pumpkins for crafts

In this case, we will focus not on the taste of the pulp, but on the exterior and size. Since we don’t have to make a carriage out of it - at least in full size, we select the smallest pumpkins. They will dry faster than their larger counterparts, and the likelihood of mold and mildew in them will be minimized.

In addition, there must be a stalk - this will prevent cracking during the drying process.

But from large pumpkins, you can cut slices of peel - they are also used for crafts.

Pre-washing and drying pumpkin

When we have decided on a suitable melon, carefully wash the fruit, and then wipe it. We leave it to dry for half an hour to forty minutes at natural temperature, and then wipe it again with a dry cloth to make sure that there is no moisture left at all.

Drying in the oven

We put the pumpkin in a cold (!) oven, covering the grate with baking paper, and set the temperature to 80 ° C. Every half an hour, after the stove has warmed up, we begin to turn the fruit from one side to the other for a more even distribution of heat.

We keep the pumpkin, depending on its size and density of the peel, from 3 to 6 hours. Ready let cool completely under normal conditions. When tapping, the sound should be sonorous - the resulting emptiness should be felt inside.

But if we need to dry the pumpkin slices, we do it as follows.

How to dry pumpkin slices in the oven

My melon, wipe, and then cut into pieces. We cut off the seeds, and the pulp - if it is thin, leave it on the peel. If the layer is very thick, cut it off 3 cm thick.

Rinse, pat dry with paper towels and place on a baking sheet lined with baking paper. We put in a cold oven, including heating to 75 ° C. We check readiness every hour. We keep the pumpkin for at least 4-5 hours so that the peels dry completely.

We cool the finished slices and use them to make all kinds of crafts and decor elements.

Now you know how to dry a pumpkin in the oven for a variety of purposes. Try to make delicious candied fruits out of it, dry it without sugar or dry it for crafts - the result will please you in any case.

Dried pumpkin is a fragrant dessert that keeps well in the cold until spring. The treat can be prepared with sugar, cinnamon, lemon or orange juice.

Dried pumpkin is cooked in the oven at a temperature of 50-80 ° C.

• Servings: 4
• Preparation time: 15 minutes
• Time for preparing: 8 minutes

Dried pumpkin in the oven

A sweet treat can be served with tea or coffee.

Cooking:

1. Clean the pumpkin from seeds, cut the pulp into slices.
2. Put the blanks on a baking sheet and send them to the oven preheated to 180 ° C for 1 hour.
3. Boil the syrup from water and sugar, pour over the slices.
4. Bake the blanks for 10 minutes at a temperature of 100 ° C. Drain the syrup, put the pieces of pumpkin on parchment. Dry them at the same temperature for another 30 minutes.
5. Sprinkle the pumpkins with cinnamon and dry them in the oven at 50°C for 6 hours.
6. Transfer the blanks to clean paper and leave them at room temperature for 3 days.

Store the treat in the refrigerator in a plastic container.

Sun Dried Pumpkin with Thyme and Garlic Recipe

Fragrant treats go well with salads, hot dishes and side dishes.

Ingredients:

• pumpkin - 1 kg;
• vegetable oil - 200 ml;
• garlic - 3 cloves;
• thyme - 1 tbsp. l.;
• fresh or dried rosemary - 1 tbsp. l.;
• salt and ground pepper - to taste.

How to cook:

1. Cut the pulp of the pumpkin into cubes measuring 2 by 2 cm. Mix the blanks with 30 g of oil, salt, pepper and thyme.
2. Put the blanks on parchment and send them to the oven for 3 hours. Cook the pumpkin at a temperature of 80 ° C.
3. Cut the garlic into slices, mix it with rosemary. Put the food in the bottom of the glass jar. Place pumpkin slices on top of them and pour remaining oil over them.

Store tightly closed jar in the refrigerator.

Sun-dried pumpkin with orange and sugar

This delicacy is sweet and has a pleasant aroma.

Ingredients:

• pumpkin - 1 kg;
• sugar - 1 kg;
• orange - 1 pc.;
• water - 700 ml;
• cinnamon stick - 1 pc.;
• dry cloves - 2 pcs.

Cooking steps:

1. Cut pumpkin flesh into small cubes.
2. Make a syrup of sugar and water, put cinnamon and cloves in it. Pour in the orange juice and add the zest.
3. Put the pumpkin in the syrup, boil it and cook for 5 minutes. Cool the workpiece. Repeat this procedure 2 more times.
4. Put the pumpkin pieces on parchment and dry them in the oven at 50 ° C for 6 hours. The oven door must be ajar.
5. Transfer the blanks to a flat dish and leave them at room temperature for 3 days.

Before serving, the treat can be decorated with powdered sugar.

Sun-dried pumpkin is served as a dessert, added to salads, used for baking.

Pumpkin has been known since ancient times, and every nation has legends associated with it. Perhaps, there are not so many legends about any fruit or vegetable as about a pumpkin. Many peoples consider it a receptacle of the sun and light. Cambodian legend says that several people were saved in a gourd from the coming Flood. And when it was over, they got out of the pumpkin and planted its seeds. But not plants grew from seeds, but new people who repopulated the Earth. Therefore, the Cambodians revere the pumpkin as an ancestor.

The ancient Slavs believed that the gods, with the onset of autumn, hide the sun in a pumpkin. That is why the pumpkin becomes so bright golden in autumn, and the sun appears less and less in the sky. In ancient China, it is also believed that the pumpkin helped to repopulate the Earth. During the Great Flood, a little boy and girl hid in a gourd and escaped. It was they who became the progenitors of the whole new humanity. Therefore, all newborns were bathed in ancient China in a font made from a large gourd. And until now, the Chinese consider the pumpkin a powerful talisman that absorbs evil energy. It is hung over the door as a talisman and rattles are made to scare away evil spirits by placing dry beans in them.

A Nigerian legend tells of a certain ruler who, due to his greed, decided to collect all the smart thoughts in a huge pumpkin and become the wisest and richest man in the world. But when he began to hide the pumpkin so that it would not be stolen, it fell and broke. All wisdom has scattered around the world.

Today it is rather difficult to say where the pumpkin originated. Some scientists believe that the pumpkin comes from China, others suggest that it was first cultivated by the Indians of North America. Many nations have preserved myths and legends associated with pumpkin. Unpretentious beautiful pumpkin, which gives large yields, relished in many countries. It is grown in Russia, Ukraine, Moldova, India, Australia, Canada and Mexico and in a number of other countries, which indicates the popularity of pumpkin.

The benefits of pumpkin

Both fresh and dried pumpkin for the winter are highly valued for their beneficial qualities. Moreover, if the Isidri dryer is used to dry the pumpkin, then all the vitamins contained in the fresh product will be preserved in the dried one. There is a lot of carotene in the pumpkin. The more cold-resistant variety, the more this provitamin. There are vitamins A, B1, B2, B6, C, D, PP, E, as well as a very rare vitamin T, which has a serious effect on metabolic processes in the body. There are pectins, magnesium, potassium, copper, cobalt, calcium in the pumpkin. Science has long confirmed that pumpkin is just a pantry of vitamins and minerals necessary for a person.

There is a lot of phosphorus and copper in the pumpkin. And in terms of iron content, it is the leader among vegetables. These trace elements have a positive effect on hematopoietic processes, so pumpkin should be consumed in diseases of the heart muscle, kidneys, high blood pressure, cholelithiasis and obesity. Potassium strengthens the heart and blood vessels, removes swelling. Pumpkin is useful for patients with colitis and enterocolitis, chronic nephritis. Favorably affects vision, helps to preserve youth. Helps to improve the functioning of the nervous system.

Choosing the “right” pumpkin for drying

The drying process helps to concentrate the natural sugars in the pumpkin, making it sweeter and extending the shelf life. Experts advise choosing a pumpkin for drying only table varieties, with yellow flesh, not very large in size, such fruits have better taste, and fewer fibers. The skin of the pumpkin should be firm, smooth, free of blemishes and visible damage. The tail of the pumpkin should be dry, which is an indicator of ripeness.

How to properly dry a pumpkin in an electric dryer: our practical experience

. For drying, we took twenty kilograms of pumpkin.

Each pumpkin was cut into pieces, and then all the particles were carefully peeled, carefully cleaned of seeds and unnecessary fibers.

The pieces were cut into smaller pieces. After peeling the pumpkin, out of twenty kilograms of the product, 13.5 kilograms of peeled pumpkin remained, which accounted for 68% of the total mass. The share of waste accounted for 6.5 kilograms, that is, 32%.

For each tray of the electric dryer, we carefully and evenly distributed approximately 450 grams of grated pumpkin. All of our grated product fit on 30 trays of the electric dryer.

We turned on the device and set the temperature regime to +55 degrees. She helped us to dry the pumpkin qualitatively. In it, the pumpkin was dried for 24 hours at a set temperature. In the room where the device worked, the temperature was +18 degrees.

After the drying process was completed, we carefully removed the trays and shook the pumpkin shavings from the nets. The result was 1.3 kg of dried product.

We placed dried pumpkin in glass jars under vacuum lids.

Dried pumpkin in the Izidri electric dryer turns out to be much tastier than if it was dried on the street or in the oven, besides, it is much less troublesome.

Many housewives store dried pumpkin in paper bags or cloth bags, plastic containers. We recommend vacuum lids, because when using them, the shelf life is significantly increased, and the dried product will be reliably protected from mold.

Preparation of pumpkin powder

Delicious pumpkin can retain all its beneficial properties in powder form. In this case, the horizons of its culinary application are expanding. And also pumpkin powder is perfectly used in cosmetology for various masks.

Before grinding dried pumpkin into powder, it is recommended to dry it additionally. To do this, pour the dried pumpkin shavings from the cans and carefully distribute it among the trays.

The Ezidri vegetable dryer dried the pumpkin for an additional 4 hours at a temperature of +65 degrees.

We grind the dried chips using an electric meat grinder with a “mill” nozzle and sift through a sieve in order to prevent the formation of lumps and the ingress of unground large particles into the powder.

Screened particles that did not pass through the sieve. we again passed through an electric meat grinder and sifted.

The resulting powder was packed in hermetically sealed bags.

Using pumpkin and pumpkin powder in cooking

Dried pumpkin is used in soups, pumpkin "noodles" can be added as a decoration for salads and desserts. And if you grind pumpkin chips into powder, then it is used as a breading for various meat and cereal products, such as meatballs, zraz, meatballs, semolina cutlets, buckwheat or meat.

Pumpkin powder is a necessary product for the nutrition of people engaged in physical and mental labor. It contains a lot of zinc, choline, amino acids that increase brain activity, improve memory and eliminate overwork and nervous tension. And arginine, calcium and phosphorus affect the frequency of muscle contraction, which contributes to an increase in muscle mass growth. Therefore, athletes should include pumpkin powder in their diet.

It can be added to the dough, to fermented milk products to give a beautiful color and delicate aroma. Pumpkin powder is also used as a thickening flavoring additive for cereals, soups, cocktails, sauces, gravies. Baking with the addition of pumpkin powder is saturated with high-grade vegetable protein and at the same time does not get stale for a long time and does not undergo mold much longer. Due to the versatility of the use of the powder, you can create your own pumpkin recipes. And as a stimulation of fantasy, we present several options for dishes.

Appetizer with pumpkin

Boil dried pumpkin shavings in lightly salted water until soft. Then recline in a colander, cool and squeeze. Chop a little. Squeeze the garlic, crush the walnuts. Mix nuts, pumpkin, garlic, salt, add a little wine vinegar, cilantro and dill, capsicum. It makes a very tasty snack.

Interesting "sea" salad

Boil a little pumpkin chips in salted water so that it becomes a little soft, add dried kelp to it to your taste with a little vegetable oil (about half a teaspoon). You can add dried vegetables. Rub the mass with your hands. The salad is ready. It tastes sweet-salty, fishy, ​​and in appearance such a salad looks like dried squid.

In a preheated pan with broth, simmer the chopped leeks until soft. The broth can be taken vegetable, meat, chicken. Add finely chopped garlic clove, dried pumpkin, thyme, pepper, pour another liter of broth, bring everything to a boil. Cook until the pumpkin is soft. Add a few tablespoons of soy sauce, turn off the heat, let the soup brew, cool and beat with a blender until pureed. This soup is served with crackers or with finely chopped young garlic arrows.

Baked fish

Mackerel or cod is cut into fillets, cut into pieces, placed on the bottom of the pan, sprinkled with dry pumpkin shavings so that it completely covers the fish, then with onion rings, and pour dressing. It consists of a glass of kefir, three eggs and salt. The fish is placed in an oven preheated to 200 degrees for half an hour. Served hot.

Quick Salad

Soak pumpkin dried "noodles" for a few minutes to make it soft, then add grated apple, a spoonful of honey and sprinkle with lemon juice. Here is a salad for a quick hand.

Pumpkin is one of the best and most valuable gifts that the summer sunny period gives us. This is a huge storehouse of the most essential vitamins and minerals for our body. And if you are lucky enough to get a big crop of pumpkins, then you should definitely make preparations for the winter, and drying is an ideal option for high-quality preservation of such a solar product. And in winter, during the period of beriberi and colds, it will be enough just to get a jar of dried pumpkin, or a bag of pumpkin powder, prepare a vitamin dish or just add a sunny touch by sprinkling dessert with bright pumpkin powder.