Well, this is not such a secret! However, many people have no idea that it is possible not only in the whole form, but using it as necessary. Pumpkin can be canned. Moreover, there are many ways to preserve it and increase taste.

Frankly, we do not practice canning pumpkin. But I have repeatedly tried blanks with friends and acquaintances. It really is very tasty. So, recipes in the studio! But first ...

Of course, first of all, the hostesses procure products that, for some reason, cannot be stored for a long time. For example, fruits with damaged skin when struck or "tail" broken off under the root. It is important to be ripe, otherwise the taste of the billet will be unimportant. There are no other mandatory conditions of choice, in general, and no.

Recipe pros: taste is preserved. You can eat instead of the usual dried fruit, knowing exactly that the product is only good. Eats usually very quickly; especially good to use as a light snack on trips. I know a woman who dries a lot of pumpkins and takes them to the city - her little grandson. So as not to eat chips and candy, and sweet dried pumpkin.

Dried Pumpkin Recipe

1. Well-ripened table-grade pumpkin to clear  from skin and seeds.
2. Slice  in small segments (about half a centimeter thick).
3. To improve the color you can blanch  1-2 minutes in boiling, lightly salted water, then quickly cool in cold water and dry in a sieve.
4. Then put on a baking sheet and send to the ovenwhere the pumpkin will dry at a temperature of +55 ... +60 ° C for 5-7 hours!
5. And then another 2 hours. dry  at a temperature of +70 ... + 80 ° С.

  Finished product keepin closed boxes or other packaging.

Not bad, yes? .. 5-7 hours of cooking ... But it’s delicious. I ate!)) True, it’s not dried in the oven, but c. And the recipe was slightly different there: 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 gradually melts ... A tasty thing. In general, there are many similar recipes, here’s another one:

1. Pumpkin of any dessert variety we cut  cubes 3 by 3 cm.
2. Little keep on air, then in the sun - the pieces will become lethargic.
3. Warm up oven to +60 degrees.
4. Lay out the pieces on a pallet and dry  (with the door open!).
5. We try.
6. When it is ready sprinkle with powdered sugar.
7. Keep  in paper bags.

Food supplement - pumpkin powder!

This is generally something. Unusual recipe I will tell you. What is this powder for? To add to food - to heal and strengthen the body. It is believed that the powder reduces the level of cholesterol, improves the functioning of the intestine (pure fiber), improves the condition in chronic kidney diseases - and this is only a small part of the beneficial properties)). In general, a recipe for those who are especially concerned about their health.

Recipe for pumpkin powder:

1. Wash the pumpkin, to clear  from the skin.
2. Cut  to pieces and remove the seeds.
3. Cook  10-20 min.
4. Grind  through a fine sieve.
5. Dry  at a temperature of +135 ° C just a few minutes.

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

This is closer to the usual recipes. So:

1. My pumpkin, clear  from the skin and remove the seeds.
2. We cut  pulp cubes.
3. Cooking sugar syrup:  1200 g of sugar, vanillin and 1 lemon (3 g of citric acid) per 200 g of water.
4. Pumpkin pour syrup and cook  5 minutes.
5. Then keep the pumpkin in syrup  another 6-8 hours.
6. Again bring to a boil, cook  3-5 minutes.
7. Again insist, this time up to 12 hours.
8. Fold back the sieve dry  and sprinkle with sugar, and better - powdered.

Keep this snack you need in closed glass jars.

You can make mashed potatoes with apples or plums. The recipe consists of several stages:

1. Pumpkin and apples to clear  from peel and seed.
2. Skip them through the meat grinder.
3. Add sugar  at the rate of 4 tablespoons of sugar per 1 kg of pumpkin and 0.5 kg of apples.
4. Cook  on low heat for 2 hours.
5. At the very end of cooking add to mashed potatoes 1 tsp of citric acid  (with the same proportions).
6. Hot spread on banks  and close.

If do   mashed potatoes with, the recipe is slightly different:

1. We take pumpkin and plum in equal proportions, clean and cut.
2. Boil them in a small amount of water until soft.
3. Then we grind through a sieve or we crush the blender.
4. Then mashed potatoes need to bring to a boil and pour into banks.

Pumpkin pickle recipes are very many. For one of them we need 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 the pumpkin.

  Cooking:

1. Peel the pumpkin and cut into cubes, then scald and cool.
2. Put the pumpkin, spices in pre-prepared jars and pour marinade.

  In general, as usual. Who tried? I wonder your opinion. We have a lot of pumpkins, so I think it can do that, for a change? And then all the cucumbers, but cucumbers ...

And I was interested in this marinated pumpkin recipe. For him we need:

• water - 5 l;
•   crushed (here it is, please, again)) - 20 g;
• celery leaves - 25 g;
• dill - 50 g;
• 2-3 bay leaves;
• pod of bitter pepper - 1 pc .;
• vinegar - 200 g;
• salt - 250 g;
• pumpkin - 3-4 pieces large.

  Cooking:

1. Cut the cleaned pumpkin into cubes and blanch for 5 minutes in boiling water, then cool and spread on sterilized jars.
2. Pour the marinade and sterilize in jars at a water temperature of +85 ºС for about half an hour (for a 3-liter jar). Everything.

  Which recipe did you like more?

Delicious appetizer of pumpkin and green beans

My mouth is already drooling ... The following are necessary for this salad 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

Cooking:

1. We cut the beans with chopsticks, the pepper into half rings, and the pumpkin into cubes.
2. Tomatoes and garlic should be minced or, more simply, chopped with a blender.
3. Add sugar, salt, oil and vinegar to the mixture.
4. Put in it all the chopped vegetables and dill and put on the fire. Cook, stirring for 40-50 minutes.
5. Spread out in sterilized jars.

It must be a very tasty thing. What do you need for it? Write down:

• pumpkin, green beans, tomatoes, apples and sweet peppers - all 1 kg;
• onions - 0.5 kg;
• sugar - 0.3 kg;
• salt - 50 g;
• vinegar - 50 g

Cooking:

1. All vegetables are peeled and individually minced, chopped onion.
2. Then take the pelvis, pour oil into it and pass onion for 10 minutes.
3. Add the pumpkin and tomatoes, salt and sugar and bring to a boil.
4. Then lay out there and all the other vegetables. Everything is cooked for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes.
5. Spread on the banks and roll up.

It is from one pumpkin! But with. Ingredients:

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

Cooking:

1. Pumpkin clean and cut, sprinkle with salt and leave for a day.
2. Prepare the marinade: all other ingredients are mixed and heated to dissolve the sugar and salt, cool.
3. The next day, put the pumpkin in jars and pour marinade. Cold!
4. Banks are sterilized for 1 hour in boiling water. And roll up.

Are needed: medium-sized pumpkin, 1 liter of juice and 200 g of sugar.

Cooking:

1. Pumpkin cleaned and cut into cubes, pour boiling juice with sugar. If you wish, you can add a little ginger or cardamom. Maintain the pumpkin in the juice until cool.
2. Then put on the fire and cook for 20 minutes, then lay on sterilized jars and roll.

  For this recipe, you can use any other, the main thing - not too sour.

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

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

Cooking:

1. Cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes - up to 3 cm.
2. Pour boiling syrup and leave overnight.
3. In the morning, boil for 20-30 minutes and again for 2 hours to remove from heat.
4. And finally - cook until ready. How to determine readiness? Pumpkin slices become transparent.
5. At the very end add vanilla (optional). And everything remains to be expanded in banks.

  Must be delicious. I ate, but from a pumpkin something was not possible. By the way, you can add to this jam or. The cooking process is similar.

I was also interested in this recipe:

To make it you need:

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

Cooking:

1. Squeeze the juice from the oranges, and grate the zest.
2. Boil sugar syrup, put pumpkin slices into it and cook until half cooked.
3. Add orange juice, zest, nuts and boil until jam thickens.
4. Spread hot in prepared jars and close.

  I think yummy. I'll try to cook in a small amount, then I will share my impressions. And it is easy that a plus.

By the way, somewhere I even saw a recipe for jam with pumpkin and

Oh, and I have a freak pumpkin this year, so get ready - there will be a lot of different recipes with this red beauty in the lead role. Today we will make a very tasty salad with pumpkin for the winter - a simple, fragrant, tender and juicy vegetable dish. It can be eaten cold as a snack or heated and served as a side dish to meat or poultry. In any case, it will be delicious!

In the finished form, the salad from the pumpkin for the winter turns out to be absolutely not spicy, so for those who like savory snacks, you can add hot peppers (to taste) to the composition. The proportions for the recipe, I picked up in such a way that everything was in moderation. If the pumpkin and tomatoes are sweet, the amount of sugar can be reduced or removed altogether. How much salt to add is also up to you. I would not advise excluding vinegar, since it not only makes the taste of pumpkin salad complete, but also plays the role of a preservative. In general, experiment!

Ingredients:

(1 kg ) (450 grams) (400 grams) (350 grams) (250 grams) (100 milliliters) (50 grams) (40 grams) (20 grams) (1.5 tablespoons) (2 branches) (2 tablespoons ) (0.5 teaspoon)

Cooking steps by step with a photo:

For the preparation of this delicious vegetable salad for the winter, we need products such as: pumpkin, sweet peppers, tomatoes, onions, carrots, tomato paste, apple vinegar, granulated sugar, salt, black ground pepper, fresh garlic, parsley and refined vegetable butter. I will write in detail about all possible ingredient replacements in recipe steps. I give a lot of vegetables in the already prepared, that is, peeled form.

So, the essence of cooking this pumpkin salad for the winter is the consistent roasting and stewing of vegetables. We choose more thick-walled dishes (I have a 4-liter saucepan) and immediately pour 100 milliliters of odorless vegetable oil into it. I use sunflower, but you can take whatever is available. While the oil is heated, clean and chop the onions with feathers. Put it in hot oil and fry, stirring occasionally, about 10-15 minutes. It is not necessary to fry the onion to the crunch - it is enough to let it soften and slightly redden. When you feel the pleasant characteristic aroma of fried onions, it's time to lay the next ingredient.

The second will be a carrot. While the onions were being prepared, we had already managed to peel and chop the juicy carrots. I decided to make it circles, but you can chop it altogether or chop it on a coarse grater. Add the carrots to the onions, mix and continue cooking over medium heat for about 10 minutes. You can cover the lid - it does not matter.

Next on the line is sweet pepper. Here you can use the fruits of any color - at that time I was red and green. We cut the seeds, remove the white internal veins and cut the juicy flesh in random pieces - I have not very long stripes (with a side of about 1 cm and a length of 3-4 cm). Do not forget to stir the vegetables, so as not to burn.

Then go to the tomatoes. If you have dense tomatoes, and the skin is too hard, it is desirable to remove it. To do this, we make a cross-shaped incision on each tomato (from the side of the opposite stem) and place the vegetables in boiling water for a minute. After that, take out the tomatoes and place them in a bowl with ice water - the skin literally slides off itself. I have homemade tomatoes, juicy, with thin skin, so I just coarsely chopped them with a knife and put them in the pan. When the salad is ready, this skin will not be felt. Stew vegetables for another 10 minutes under the lid, stirring a couple of times during this time.

Now add seasoning - in this case it is sugar and salt. I specify their quantity, which we personally like, and you try and adjust the taste according to your preferences. Salt take the usual food (stone), not iodized (in this case, the probability of damage to the workpieces and the appearance of an unpleasant taste). Depending on the pumpkin variety (sweet or not), sugar may not be needed at all, so feel free to experiment.

Stir vegetables and add tomato paste. Perhaps you wondered why pasta in the salad, if you already have tomatoes? The fact is that tomato paste is a concentrate. The product has a rich tomato flavor and beautiful color that will make the salad really tasty. Do not neglect to add it - it is important in this recipe. By the way, how to cook tomato paste at home, I told you last year -. Once again, mix everything thoroughly, cover the pot with the lid and simmer the vegetables on the fire, just below the average for about 10 minutes.

In the meantime, it remains to prepare our main ingredient - the pumpkin. You remember what I said above? The weight of vegetables is specified in purified form. Cut a clean pumpkin into pieces, free it from tough rind (it’s most convenient to cut it with a peeler) and cut that soft part that contains ripe seeds - all this is superfluous. We cut the very dense flesh into rather large cubes - approximately 3x3 cm.

After 10 minutes it is already possible to track the readiness of the pumpkin, since all the other vegetables are ready. It is important not to digest pumpkin slices, which are tender and watery in their essence. At this stage they should become translucent. That is, they must be ready, but not completely. If you digest, pumpkin cubes just fall apart into porridge, and we need them whole. By the way, once again try the salad on salt-sugar and, if necessary, adjust the taste. Add the garlic and fresh parsley, which should be finely chopped with a knife. Garlic, if desired, can be chopped on a grater or skipped through a press. If you do not have fresh garlic, you can use dried - 1.5-2 teaspoons will be enough. Instead of (or together) parsley you can add any fragrant herbs that you personally like - the same dill will suit perfectly. Mix everything and steam the aromatic additives for about 3-4 minutes.

At the end, pour a couple of tablespoons of apple cider vinegar, once again gently mix the salad, cover the pan with a lid and let the vegetables simmer for another minute or two. If it was not exactly apple cider vinegar, take a table - 1.5-2 tablespoons.

Pumpkin salad for the winter, harvested during the ripening season of this vegetable, makes it possible to diversify the table in the cold season not only tasty, but also a wholesome dish. The healing qualities of pumpkins are known for a long time. It is not only easily digested, but also contains a large amount of vitamins, biologically active substances, trace elements.

From the culinary point of view, the indisputable advantage of pumpkin is the softness of taste, which makes it possible to display a full bouquet of spices used.

If you want the pumpkin and vegetables in a preserved salad to keep their density, turn out crispy - add vinegar at the beginning of the preparation. If you like the soft texture of the products in the salad - vinegar should be added at the end of cooking.

Pumpkin goes well with all vegetables. Salads from it not only stimulate the appetite, but also allow you to enjoy the taste and aroma of other ingredients included in the dish.

How to cook pumpkin salad for the winter - 15 varieties

Very tasty and original salad, in which the taste of mushrooms perfectly complements the sweetness of pumpkin.

Ingredients:

• Pumpkin - 1 kg.
• Courgettes - 1 kg.
• Onion - 0.25 kg.
• Carrots - 0.5 kg.
• Tomatoes - 0.5 kg.
• Chanterelle mushrooms - 0.5 kg.
• Green basil - 50 gr.
• Dried parsley and dill - 5 gr.
• Vegetable oil - 130 ml.
• Salt - 20 gr.
• Vinegar 9% - 30 gr.
• Sugar - 35 gr.

Cooking:

Peeled pumpkin cut into large cubes, onions - slices, carrots - thin slices, zucchini flesh - large cubes, tomatoes - slices.

Chanterelles pre-soak in cold water, clean. Then chop finely.

Pour oil into the iron pot and put vegetables, sprinkle with sugar and salt, dried greens. Stew 45 min.

5 min. until ready to pour vinegar and put chopped basil.

Hot salad spread on sterilized jars, cover sterilized lids and wrap the heat upside down.

After cooling to store in a cool place.

Delicious and nourishing salad, which can be used as a snack and as an independent dish, perfectly suitable for those who follow the Dukan diet or keep fasting.

Ingredients:

• Asparagus beans - 1 kg.
• Pumpkin - 2 kg.
• Bulgarian pepper - 0.5 kg.
• Tomatoes - 1 kg.
• Salt - 2 tablespoons
• Garlic - 2 cloves
• Dill - by preference
• Pepper black - by preference
• Sugar - glass
• Vinegar 6% - 100 gr.

Cooking:

Peel the pumpkin, remove the peel. To cut in cubes.

Chop the asparagus beans with chopsticks.

Tomatoes blend with garlic, sugar, salt, vinegar, vegetable oil.

Pepper cut into half rings.

Put vegetables in a tomato mixture and cook over low heat for 45 minutes.

Arrange in sterilized jars and roll up.

The dish turns out tasty and rich in vitamins. Well suited as a side dish for fish and meat.

Ingredients:

• Pumpkin - 0.8 kg.
• Bulgarian pepper - 0.4 kg.
• Onion - 0.3 kg.
• Carrots - 0.2 kg.
• Tomatoes - 0.3 kg.
• Vegetable oil - 100 ml.
• Tomato paste - 50 gr.
• Salt - 1 ½ tablespoons
• Garlic - 20 gr.
• Parsley - 3 branches
• Black pepper - ½ teaspoon
• Apple cider vinegar - 2 tablespoons
• Sugar - 40 gr.

Cooking:

Onion cut into half rings, grate carrots on a large grater, pepper - stripes. Coarsely chopped tomatoes.

Pumpkin pulp cut into cubes.

Push the garlic through the press, chop the parsley.

Pour oil and thicken onions and carrots in thick-walled dishes, add peppers and tomatoes and simmer for 10 minutes.

Add sugar, salt, tomato paste - simmer for 10 minutes. Add pumpkin and simmer for 10 minutes.

Then add the remaining ingredients and allow to boil for 5 minutes.

Spread out on the banks and twist.

This homemade preparation is distinguished by originality of taste and aromas. Can be used as a separate dish during the posts.

Ingredients:

• Pumpkin - 1 kg.
• Water - 0.6 l.
• Honey - tablespoon
• Dark vinegar - 150 ml.
• Olive oil - 200 ml.
• Garlic - 1 head
• Mint - 30 gr.

Cooking:

Peel the pumpkin, remove the peel. Cut into small cubes. Pour with salt and leave for 12 hours.

Pepper cut into small plates.

Cut carrots into small cubes.

Pepper and carrot blanch in boiling water.

Drain the juice, selected pumpkin.

Boil water with vinegar, you can add your favorite spices. Put pumpkin, carrot, pepper and cook in marinade for 5 minutes. Add garlic, chopped mint, honey and press for 5 minutes more.

Drain the marinade from the vegetables, place them in sterilized jars, cover with heated olive oil and cork.

Pumpkin salads with vegetables should be stored in a cool place and consumed no earlier than 2 weeks after cooking - after this time the vegetables are soaked with each other's tastes.

This salad will appeal to those who love spicy dishes.

Ingredients:

• Pumpkin - 0.5 kg.
• Vegetable oil - 4 tablespoons
• Salt - teaspoon
• Garlic - 2 cloves
• Black pepper - pinch
• A mixture of herbs for carrots in Korean - 7 gr.
• Vinegar 6% - 2 tablespoons
• Sugar - Spoon
• Onion - 1 pc.

Cooking:

Finely chop the onion and fry until transparent.

Peel the pumpkin, remove the peel. Grate for Korean carrot. Garlic skip through the press.

Combine all ingredients, mix and refrigerate for four hours.

Arrange the salad in jars and sterilize by boiling for 25 minutes. Roll up

This famous salad is cooked simply and is quite spicy. You can serve as a side dish, and as an independent dish.

Ingredients:

• Pumpkin - 1.5 kg.
• Pepper - 1 kg.
• Carrots - 0.5 kg.
• Onions - 0.5 kg.
• Tomatoes - 1.5 kg.
• Hot pepper - 1 pc.
• Garlic - 1 head
• Vegetable oil - 200 ml.
• Sugar - 100 gr.
• Salt - 45 gr.
• Vinegar 70% - 6 ml.

Cooking:

Pepper cut into medium strips, pumpkin - diced, onion - diced, grate carrots on a coarse grater.

Tomatoes and hot peppers - puree.

Pour tomato puree, butter, salt, sugar into a saucepan, bring to a boil, add carrots and onions - cook for 10 minutes.

Add pumpkin and cook for 10 minutes.

Put pepper, garlic and cook for 20 minutes.

5 min. before the end of the cooking pour vinegar.

Arrange the salad on the banks and roll up.

The dish is sharp and fragrant. It can be served as an ordinary salad and as a snack for strong alcohol.

Ingredients:

• Pumpkin - 0.6 kg.
• Chilli - 1 pc.
• Water - 0.3 l.
• Bulgarian pepper yellow - 0.3 kg.
• Salt - 3 teaspoons
• Sweet Pepper - 10 Peas
• Vinegar 9% - tablespoon
• Vegetable oil - 100 ml.

Cooking:

Peel the pumpkin, remove the peel. Cut into small pieces.

Bulgarian pepper and chilli cut into small strips.

Boil water with vinegar, add sugar, allspice, salt, vegetable oil, vinegar. Boil for 5 minutes. on low heat.

Arrange the pumpkin with peppers in jars, pour the marinade and sterilize by boiling for 25 minutes. Roll up

To prepare this dish, it is preferable to take pumpkins with dense yellow flesh. The dish is not only tasty, but also satisfying. Perfect for those who keep the post.

Ingredients:

• Pumpkin - 0.3 kg.
• Kohlrabi - 0.3 kg.
• Carrots - 200 gr.
• Garlic - 1 head
• Celery - 4 sprigs
• Sweet Pepper - 6 Peas
• Salt - 1 teaspoon
• Sugar - 3 tablespoons
• Vinegar 9% - 3 tablespoons
• Water - 0.5 l.

Cooking:

Grate grated kohlrabi and carrots for carrots in Korean. Cut pumpkin and garlic into thin slices.

Cook the marinade. Boil water, add sugar and salt, pour vinegar, bring to a boil and turn off the heat.

In jars, spread out the vegetables with spices and herbs, rammed and pour hot marinade.

Sterilize 25 min. and roll up.

The dish is original, with pronounced sweet notes of pumpkin and tomato.

Ingredients:

• Pumpkin - 2 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.3 kg.
• Carrots - 0.5 kg.
• Tomatoes - 1 kg
• Vegetable oil - 200 ml.
• Salt - 2 tablespoons
• Garlic - 2 cloves
• Vinegar 9% - 270 gr.
• Sugar - 100 gr.

Cooking:

Peel the pumpkin, remove the peel. Cut into small cubes. Also cut carrots and onions, Bulgarian pepper - in long strips. Push garlic through the press. Tomatoes - Pure.

Pour butter into a cauldron, sauté onion and carrot, add pumpkin and pepper and cook for 10 minutes. Put tomato puree, mix. Stew until tender. A few minutes before the end of the preparation, pour vinegar, put sugar, garlic.

The finished salad is laid out in sterilized jars and rolled.

Salad turns out very nourishing, with a bright aroma of garlic and will appeal to those who like vegetables with a thick consistency.

Ingredients:

• Pumpkin - 0.4 kg.
• Boiled corn grain - 100 gr.
• Celery - a pair of twigs
• Water - 0.5 l.
• Salt - teaspoon
• Red bell pepper - 0.3 kg.
• Onion - 0.3 kg.
• Carrots - 0.2 kg.
• Vegetable oil - 150 ml.
• Vegetable oil - 2 tablespoons
• Garlic - 6 zubkov
• Sweet Pepper - 6 Peas
• Wine Vinegar - 2 tablespoons
• Sugar - 2 tablespoons
• Olives without stones - 150 gr.

Cooking:

Pumpkin, carrots, onions, olives cut into very small cubes, Bulgarian pepper - in small plastinochkami. Finely chop the garlic.

Stir vegetables with corn and arrange in jars, pouring pepper.

Boil water, dissolve salt and sugar in it, pour in oil and vinegar, reheat before boiling and pour marinade over vegetables.

Sterilize 15 min. by boiling. Cover with lids.

This is a spicy salad that can be served as an appetite appetizer.

Ingredients:

• Pumpkin - 2 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.15 kg.
• Carrots - 0.5 kg.
• Tomatoes - 0.5 kg.
• Salt - 15 gr.
• Garlic - head
• Chilli - 1 pc.
• Olive oil - 200 gr.
• Wine vinegar - 40 ml.
• Sugar - 60 gr.

Cooking:

Onion cut into half rings, garlic - plates.

Blanch tomatoes, peel, cut into large slices.

Slice Bulgarian pepper, carrots into circles, chili into rings.

Peeled pumpkin cut into large cubes.

Pour oil into the broiler, put all the ingredients (except vinegar) and cook on moderate heat under the lid for 45 minutes. 5 min. until ready to pour vinegar.

This harvesting uses the main set of vegetables, which usually serve as the basis for a variety of pumpkin salads.

Ingredients:

• Pumpkin - 0.5 kg.
• Bulgarian pepper - 0.15 kg.
• Carrots - 0.15 kg.
• Vegetable oil - 0.25 cup
• Salt - ½ tablespoons
• Garlic - 9 Zubkov
• Vinegar 9% - 2 tablespoons
• Sugar - ¼ cup
• Tomatoes - 0.7 kg.

Cooking:

Peel the pumpkin, remove the peel. Cut into small pieces. Onion cut into half rings, pepper - slices, carrots and garlic - thin slices. Tomatoes blend.

Vegetables with sugar, butter and salt boil for 40 minutes.

Before the end of the preparation, pour in the vinegar.

Salad mix and decompose on sterilized jars. Roll up

Use in the preparation of different types of spices makes this dish spicy and fragrant.

Ingredients:

• Pumpkin - 0.45 kg.
• Bulgarian pepper - 0.3 kg.
• Bitter green pepper - 3 pods
• Salt - 30 gr.
• Garlic - head
• Water - 1 l.
• Bay leaf - 2 pcs.
• Cilantro - 4 sprigs
• Carnation - 6 pcs.
• Cinnamon - 1 stick
• Coriander seeds - teaspoon
• Vinegar 9% - 45 ml.
• Sugar - 35 gr.

Cooking:

Peel the pumpkin, remove the peel. To cut in cubes. Blanch in boiling water for 2 minutes. and immediately shift to cold water.

Chop green hot pepper pods with a fork, cut the sweet peppers into strips. Blanch like a pumpkin.

Garlic cloves cut in half.

Put cilantro, bay leaf, garlic and spices on the bottom of the sterilized jars.

Prepare the brine - boil water and dissolve the sugar and salt in it.

Put vegetables in jars, put cinnamon on top. Pour the vinegar and pour the brine.

In a saucepan, heat the water to 50 ° C and put the jars pasteurized. Bring the water temperature to 85 ° C and warm up for 12 minutes. Then rearrange the cans in cold water.

If you want the vegetables in the salad to turn out crispy, after pasteurizing the canned food, they need to be quickly cooled.

The dish will appeal to those who, in salads, appreciate first of all the taste of vegetables, and not the flavoring notes of spices that are brought in.

Ingredients:

• Pumpkin - 0.5 kg.
• Bulgarian pepper - 150 gr.
• Onion - 150 gr.
• Carrots - 0.15 kg.
• Vegetable oil - ¼ cup
• Salt - ½ tablespoons
• Garlic - 4 cloves
• Vinegar 9% - 2 tablespoons
• Sugar - ¼ cup
• Tomatoes - 0.7 kg.

Cooking:

Peel the pumpkin, remove the peel. Cut into small pieces. Also chop and peppers.

Blend tomatoes, chop carrots, push garlic through a press.

All the ingredients are put in one bowl for cooking and cook on low heat for 45 minutes. after boiling. At the last minute of preparation, pour vinegar.

Ready salad spread on sterilized banks and roll up.

The dish is made with a distinct mild pumpkin flavor.

Ingredients:

• Pumpkin, diced - 2 kg.
• Bulgarian pepper - 2 pcs.
• Vegetable oil - 100 ml.
• Salt - 2 tablespoons
• Garlic, passed through the press - 2 heads
• Parsley - bunch
• Vinegar - 1 tablespoon, diluted in 7 spoons of water.
• Sugar - 10 tablespoons
• Water - ½ l.

Cooking:

Pour vinegar, oil into the pan, dissolve sugar, salt in it, put the garlic, peppers, chopped parsley.

Warm up and add pumpkin. Boil for half an hour.

Ready salad spread on sterilized banks and roll up.

Pumpkin, harvested for the winter, will be a real well of vitamins, which will be very difficult to find in the cold season. If you have time to stock up on various preparations from this sunny vegetable, you can easily maintain the immunity of the whole family until the very spring. The variety of the proposed recipes will help you find your perfect dish for both sweet tooth, and lovers of savory snacks, and connoisseurs of unusual drinks.

Pumpkin for the winter can be made sweet or salty. For the preparation of sweets, along with it, use any other fruits, berries, honey, cinnamon, vanilla, fruit syrups, etc. This makes jams and preserves, juices and compotes, as well as very tasty candied fruits.

As for salty preparations, vegetables, greens, garlic, roots, tomato paste, various fragrant spices and seasonings complement the pumpkin. Together they turn into amazingly delicious salads, caviar, or just pickled snacks.

So that pumpkin blanks do not spoil for a long time, before being stored, they are sterilized in boiling water or hot marinade based on vinegar, vegetable oil, salt and sugar is added to vegetables. Some dishes can be canned immediately after cooking without any additional processing. So, for example, jam or juice can be poured into jars and rolled up with lids hot, and this will be enough for long-term storage.

The whole charm of the pumpkin is that it combines with almost any ingredients, so you can create new recipes every time, experimenting with certain products. In this case, the workpiece will remain very useful, bright and tasty.

Pumpkin caviar is perfect for sandwiches, and in itself will be a tasty and fragrant snack. Carrots will complement not only the taste, but also the bright orange color of the dish. Lemon juice needs to be taken concentrated, preferably freshly squeezed. It will be an excellent preservative for caviar, and the dish can be stored for a long time in a cool place. Instead of rubbing a pumpkin, you can simply cut it into small cubes.

Ingredients:

• 1 kg of pumpkin;
• 3 carrots;
• 1 onion;
• 1 tbsp. l tomato paste;
• 150 grams of fresh greens;
• 1 tbsp. l lemon juice;
• 1 tbsp. l Sahara;
• 200 ml of vegetable oil;
• 3 cloves of garlic;
• Salt pepper.

Cooking method:

1. Pumpkin pulp grate on a medium grater.
2. Peel carrots and onions, chop onions into small cubes, grate carrots.
3. Chop the greens, heat some vegetable oil in a pan.
4. 5 minutes to fry the onion, then pour the carrots to it and fry for another 10 minutes, stirring the vegetables occasionally.
5. Add pumpkin, tomato paste and about 50 ml of vegetable oil to the pan.
6. Mix well the contents of the pan, simmer for 10 minutes.
7. Add chopped herbs, press garlic through a press and mix with the rest of the ingredients.
8. Salt and pepper caviar to taste, continue quenching for another 10 minutes.
9. From the pan to shift the finished dish in a deep saucepan.
10. Add lemon juice, sugar and the remaining vegetable oil, chop the eggs with a blender.
11. Once again, bring the vegetable mass to a boil and arrange in jars.
12. Cover with lids, cool at room temperature.

Interesting from the network

This appetizer will be very piquant and unusual, but will surely please even the most demanding gourmet. A stunning combination of pumpkins, apples and a variety of spices will allow you to achieve a unique taste and aroma. For this recipe, it is recommended to choose a pumpkin of a sweet variety. The ingredients indicate the weight of pumpkin pulp, without seeds or peel.

Ingredients:

• 500 g pumpkin;
• 3 apples;
• 2 tbsp. l apple cider vinegar;
• 1 stick of cinnamon;
• ½ cup of sugar;
• 1 tbsp. l salts;
• 3 buds cloves;
• ½ tsp peppercorns;
• 0.5 liters of water;
• 1 chili pepper.

Cooking method:

1. Pumpkin pulp cut into small cubes, apples - slices.
2. In a saucepan, boil water, dissolve sugar and salt in it.
3. Add to the marinade chili, cloves, pot peppers and cinnamon.
4. Put apples and pumpkin in the same saucepan, cook over medium heat for 20 minutes.
5. Pour vinegar to the rest of the ingredients, stir and remove the saucepan from the heat.
6. Quickly shift the pumpkin with apples in jars and pour the marinade to the top.
7. Roll jars lids, turn upside down, cool.

Pumpkin and sea buckthorn jam is a very useful delicacy that has many medicinal properties. At the same time, it is also very tasty, it has a stunning autumn aroma and bright color, which reminds of warm days. In winter, this jam will quickly disperse to different pastries, or simply as a dessert for tea. Some taste of pumpkin with sea buckthorn is a bit like a pineapple. Jam and without preservation will be stored for a long time in the refrigerator, so that it is not necessary to roll it up.

Ingredients:

• 2 kg of pumpkin;
• 300 g sea buckthorn;
• 1 glass of water;
• 5 glasses of sugar.

Cooking method:

1. Boil water, pour 1 cup of sugar into it and wait for it to dissolve completely.
2. Add the next cup of sugar, so dissolve all the sugar in water.
3. Rinse the sea buckthorn berries and put in the resulting syrup.
4. Cut the pumpkin into cubes and add to the rest of the ingredients immediately after boiling sea buckthorn syrup.
5. Boil the jam until the pumpkin is soft and almost transparent.
6. Put the hot jam in jars and close them with lids (do not roll up).

It's no secret that compotes are an inexhaustible source of vitamins. Many children are not very fond of fresh vegetables, but as a drink with pleasure they eat them. That is why all caring mothers should make at least a couple of compote options for the winter. One of them may well become a compote of pumpkin, which will surely attract young gourmets with its rich color and sweet-sour taste. If you plan to offer a drink to very small children, it is better to exclude a clove.

Ingredients:

• 500 g pumpkin;
• 1 lemon;
• 1 pinch of vanilla;
• 1 cup of sugar;
• 1 l of water;
• 6 buds of carnations.

Cooking method:

1. Cut the pumpkin into cubes, put in a saucepan and cover with sugar.
2. Pour vegetable water and put on medium heat.
3. Squeeze lemon juice directly into the saucepan, stir, cook for 20 minutes.
4. Add to the compote vanilla and cloves, mix again.
5. Boil the drink for another 5-10 minutes until the pumpkin softens.
6. Pour compote together with pieces of pumpkin in jars.
7. Quickly cover the jars with lids, turn them over and allow them to cool completely.

Vegetable salads always delight households, especially when the ingredients for such treats disappear from the stores. Simple winter stocks of pumpkin and bell pepper diversify the boring winter diet, give the whole family a lot of vitamins and will be a great side dish to any meat or fish dish. Peas in the recipe means canned, before adding to the salad it must be washed and dried.

Ingredients:

• 1 kg of pumpkin;
• 1 glass of green peas;
• 3 bell peppers;
• 6 cloves of garlic;
• 50 g of salt;
• 300 g of sugar;
• 200 ml of vinegar;
• 50 ml of vegetable oil;
• 1 l of water;
• Greenery.

Cooking method:

1. Dice pumpkin pulp and bell peppers.
2. Boil water, dissolve sugar and salt in it.
3. Put pumpkin in water. Boil 10 minutes, then add the Bulgarian pepper.
4. Grind the greens and garlic cloves, add them to the vegetables.
5. There, pour the green peas, pour vinegar and vegetable oil.
6. Simmer over low heat for another 10 minutes.
7. Arrange the salad in clean jars and cover them with lids.
8. Allow jars to cool, then place in refrigerator for long term storage.

Cooks have long found that the pumpkin fits perfectly with all citrus fruits, so you can easily make delicious jam out of all these ingredients. It can be spread on toast, add to the baking dish or just eat with spoons. Honey should be added at its discretion, adjusting the sweetness of the dish with it. At the same time need liquid honey. If it is candied, you can melt it in the microwave.

Ingredients:

• 1.5 kg of pumpkin;
• 1 lemon;
• 1 orange;
• 1 glass of water;

Cooking method:

1. Rinse the orange and lemon, cut the citrus slices together with the peel (if necessary, remove the bones).
2. Cut pumpkin into small pieces, grind in a blender to a state of mashed potatoes and pour into a saucepan.
3. Next, chop the lemon and orange slices, add them to the pumpkin.
4. Add water to saucepan, cook for 40 minutes over low heat.
5. Cool the jam, then add honey to taste and mix.

Now you know how to cook a pumpkin for the winter according to the recipe from a photo. Enjoy your meal!

Pumpkin for the winter is a mandatory item in the conservation program for all who care about the health of their families. Recipes for this dish will not cause any difficulties, especially if you have already made at least some preparations before. If this is your first experience of conservation, it is better to read the following tips on how to cook a pumpkin for the winter:

• How to store pumpkin in the winter depends solely on the selected dish. So, for example, it is better to keep jams, salads and jams in the refrigerator and not to cover with lids, but caviar, mashed potatoes or compote should be preserved and sent to the pantry;
• Many people are interested not only in how to preserve pumpkin dishes, but also in how to freeze the vegetable itself, because it is an ingredient for many interesting delicacies and the hostess will definitely come in handy during the cold season. To do this, cut the vegetable into cubes and place them on a flat baking tray. Place the baking sheet in the freezer, after 20 minutes put the pumpkin in a plastic bag and try to let the air out of it. Package store in the freezer;
• Storing pumpkins in the freezer is not limited to cubes - you can thus save pumpkin puree. To do this, the easiest way to use the most common plastic cups. Put mashed potatoes in them, leaving about 3 cm to the edge;
• For jam or jam, sugar can be replaced with honey, so that the dish is less calorie and, moreover, even more fragrant;
• The best spice for pumpkin is cinnamon. It perfectly emphasizes the taste and reveals the flavor of this vegetable.

About the blanks for the winter from the pumpkin ordinary gardener knows very little. Porridge, side dish - that's all the options for the country menu. Some gardeners grow pumpkins of late varieties. Such balls can lie until the New Year without losing marketability. Then seeds begin to germinate inside, and the pumpkin has to be put into compost or fed to animals.

Early varieties and hybrids are sweeter, their flesh is softer and more fragrant. But they are stored for a maximum of 2-3 months. And how you want to pamper your homemade homemade vitamin pumpkin dish in the winter! There are enough recipes for harvesting giant berries for the future. Among them, the most fastidious summer resident will find a suitable taste. The main thing: do not be lazy and spend time on processing the harvest.

The composition and beneficial properties of pumpkin

Pumpkin more than once rescued a person in a hungry time. It is nourishing and tasty. The fruit on 2/3 consists of pulp.

The composition of pumpkin includes:

• acids (pantothenic, folic);
• vitamins (C, PP, K, A, T, E, group B);
• manganese, fluorine, zinc;
• sulfur, chlorine, iodine, phosphorus;
• zinc, iron, sodium, copper;
• calcium, magnesium.

Regular use of pumpkin normalizes digestion, regulates the body's water-salt balance. Fruit juice is a soft diuretic. It acts without undue stress on the kidneys. Pumpkin has a mild laxative effect. Dishes from it are useful for chronic constipation. At the same time there is no dehydration. By the number of proteins and iron pumpkin leads. It surpasses the eggs of chickens and quails.

It is useful to use the berry to keep track of its weight to people: it has very few calories (about 22 kilocalories). Saturation occurs quickly, the body does not store excess fat.

Dishes from the usual gardener want to be on the menu all year round.

Choosing the best variety and preparing pumpkin

What is the best grade for pumpkin blanks? Answer: any! It is important to understand what kind of canned food a gardener wants to make. For the jam, jam or mashed potatoes suitable summer varieties with delicate and juicy flesh. They contain many sugars, easy to boil soft. Billets will be fragrant, with a homogeneous consistency.

Varieties and hybrids with dense, slightly juicy pulp are suitable for drying and drying. Such pumpkin produces wonderful candied fruits. Such fruits are suitable for compotes and preserves: the contents will be whole, it will not fall apart.

Fruit preparation

Fully ripe pumpkins with whole skin are suitable for billets for the future. If the skin is damaged by insects or animals, fruits are not selected for canning. It is important not to injure the fruit at the point of attachment to the liana: in case of violation of the integrity of the coating, pathogenic bacteria and fungal spores penetrate the pulp. This will affect the quality of the blanks.

Before cooking pumpkin canned food is required:

1. Wash the pumpkin with hot water. If it is very dirty, use a brush.
2. Fruits dry or wipe dry with a paper towel.
3. Cut in half and spoon to choose seeds. They should be washed in cold water, dried and eaten.
4. Spoon clean the remains of seed chambers: in canned food they are felt like woody fibers.
5. Using a special knife to remove the peel.
6. Cut sections of pulp with uncharacteristic color.
7. Cut the pulp into pieces in accordance with the requirements of the recipe.

If it is impossible to process the whole fruit in one canning, it is recommended to pack the part in a plastic bag and put it in the refrigerator. So pumpkin should be stored for 1 day.

Recipes delicious preparations for the winter

Winter pumpkin blanks diversify the menu during the cold season. They are incidentally in posts: the dishes are quickly saturated and are not skoromnymi. Golden juices and jams supply the tired body with a complex of minerals and vitamins.

In home cooking, pumpkin side dishes are popular. Their sweetish taste harmonizes perfectly with cereals, chicken and fish.

Gardeners are interested in what can soon be cooked from pumpkin houses. Full lunch! And the prepared semi-finished products will come in handy in this case. The best recipes for processing pumpkin harvest will help to fill the winter cooking dishes with sunlight and healthy vitamins.

Dried

Drying the pumpkin for the winter is quite simple. To produce tasty blanks, you should choose a variety or a hybrid with dense, little juicy flesh of bright orange or yellow colors. The easiest way is to dry the fruit outdoors.

How to proceed:

• cut the prepared pumpkin into pieces 1-1.5 centimeters thick;
• put them in a single layer on a flat surface (suitable pan with low sides);
• cover with a layer of insect gauze;
• bring to a sunny, blown place.

After 2-3 days the product is ready. Pieces should be put away in a canvas bag and stored in a dark, dry place. Qualitatively dried pumpkin keeps freshness up to a year.

It is easy to make a dried billet in an electric dryer or oven. Sequencing:

• cut the fruit into pieces measuring 3-4 centimeters;
• blanch them in salted or sweetened water for 2 minutes;
• dry on paper towel;
• layer 3 centimeters on a baking sheet or wire rack.

In the gas oven, drying is performed with the door half-open with minimal heating. The process lasts 4-5 hours. In the electric (new model), select the "Drying" mode and follow the instructions.

Dried

With this method of cooking pieces of sunny vegetable are similar to candied fruits. Treats suitable for tea or coffee. Low-calorie sweetness will please the gardeners who are watching the weight. These sweets are especially loved by children.

How to act:

• cut pumpkin into slices or slices of a thickness of 3-4 centimeters;
• put in a glass bowl and cover with sugar (the amount of the ingredient is determined by the taste of the gardener);
• keep first 2-3 hours in the heat, then 12 hours in the refrigerator;
• pour the syrup released into the pan and bring to a boil;
• gently put the pumpkin in the saucepan;
• warm up 4-5 minutes (but do not boil);
• remove the pieces and dry on a sieve;
• put in an electric dryer or oven and bring the drying to readiness.

Fully cooked dried pumpkin outside has a crust, inside is soft. It should be stored in a glass with a glass lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar is a delicacy and healthy delicacy. Her sweet taste will appeal to all home. Pumpkin caviar should be used as an appetizer or side dish for meat dishes.

To prepare the dishes will need:

• prepared pumpkin - 2.5 kilograms;
• carrot - 0.8 kilograms;
• white salad onion - 0.5 pounds;
• vegetable little - 1/2 cup;
• tomato paste - 1 cup;
• ground pepper - 1/2 tsp;
• vinegar 9% - 50 milliliters;
• salt - 1.5 tablespoons.

Cooking caviar:

1. First you need to boil the pumpkin in water (it takes 2 liters of liquid). Pieces of vegetable should be soft.
2. The remaining vegetable ingredients to clear, chop and fry in vegetable oil until cooked. You can fry together or separately. The main condition: the components should not burn!
3. Put pumpkin and frying in a bowl and mash with a blender (it is permissible to grind the mixture using a meat grinder).
4. Put all the spices, tomato paste. Cook on slow heat for 40-45 minutes. It is required to stir constantly.
5. Remove from the heat and pour portions of vinegar. Immediately packaged in prepared banks. Caviar must be sterilized by any usual gardener for 20-25 minutes.

Turn the finished canned food over the lids and cool. Store delicacy at room temperature. Shelf life - a year.

The classic marinating recipe

Pumpkin contains little acid. For blanks it is necessary to take into account: there is practically no natural preservative in the product. For the preservation of canned food, it is recommended to add vinegar or its substitutes (red currant juice, barberry infusion).

What products are needed:

• sweet pepper - 0.5 kilograms;
• hot - 2-3 pieces;
• sugar - 1 cup;
• salt - 1/4 cup;
• vinegar - 1 cup;
• purified water - 2 liters;
• garlic - 1 head;
• cloves and peppercorns - to taste.

How to cook a snack:

1. It should start with cooking fill. Pour the purified water into a deep pan, add salt, sugar, spices and cook for 5 minutes over low heat.
2. While the marinade is boiling, you should do vegetables. Cut the pumpkin into the desired size. Pepper clean and chop straws. Remove garlic scales from garlic. All vegetables gently folded in a pan with boiling marinade and with slow heating cook for 30 minutes.
3. Portionly add vinegar, stir and turn off the heat. Immediately pack the contents into clean jars.

The dishes can be covered with plastic lids. But then the pumpkin will be usable for 3 months. Store snack should be in the refrigerator.

Marinated with spices without sterilization

A recipe without sterilization involves self-pasteurization. With such a quick cooking time, little time is spent on direct production. But the process of self-pasteurization lasts up to 2 days: it depends on the volume and number of cans. This method of canning allows the gardener to use any spices growing on the beds: onion, garlic, dill, horseradish (root and leaves), black currant leaves and cherries, tarragon.

Marinating takes place according to any selected recipe. In the end, it is required to pack a semi-finished product in sterile containers, cork with lids, turn them upside down and wrap them carefully. The process of self-pasteurization begins. It lasts until complete cooling of canned food. The finished product is stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This spicy-sweet snack will be a great addition to the winter menu. Adults can use it as a side dish to the main dish.

What you need:

• 1 kilo of bright yellow pumpkin;
• 0.5 kilograms of carrots;
• 1 kilogram of multi-colored (for beauty) sweet pepper;
• 0.5 pounds of onion;
• 0.5 fully ripe tomatoes;
• 100 milliliters of vinegar;
• 1/2 cup of sugar;
• 1/4 cup salt;
• for frying: vegetable refined oil;
• 1/2 teaspoon ground pepper.

How to cook:

1. Put the sliced ​​onions, carrots and peppers into a deep frying pan (or stew-pan). Fry until half ready.
2. Add pumpkin and simmer under cover for 10 minutes. Put chopped tomatoes and simmer until tender.
3. In a semi-finished product put salt, sugar, ground pepper and vinegar. Warm up for 10 minutes. Remove heat.
4. Immediately packaged in sterile jars and cork. Salad with bell pepper and pumpkin can be stored at room temperature.

It is not bad to eat such a yummy even in the midst of the ripening of the harvest: the snack will replenish the vitamin and mineral balance of the gardener.

Eggplant Appetizer

Another variation of spicy-sweet side dish for winter dishes. The blue ones add a spicy bitterness to the dominant sweet taste of pumpkin.

To make an eggplant snack, you will need:

• blue ones - 2 kilograms;
• pumpkin with dense pulp - 2 kilograms;
• juicy red tomatoes - 2 kilograms;
• garlic - 0.2 kilograms;
• any vegetable refined oil - 0.5 liters;
• sweet colorful pepper - 1 kilogram;
• salt - 3 tablespoons;
• sugar - 1/2 cup;
• vinegar 9% - 2/3 cup.

How is the preservation of the mixture:

1. The first thing is to prepare a gas station. Puree the tomatoes with a blender and mix with the chopped garlic. Pour into a basin or boiler and add sugar, oil and salt. Put on minimal heat.
2. While the pot is preparing to boil, you should tackle the base. Cut the pumpkin, remove the skin of the eggplant and cut it too. Remove peppers from seeds from peppers, chop sticks.
3. Pour the prepared vegetables into the boiling dressing. With constant stirring (so as not to burn the mixture), cook for 45 minutes. Portionly add vinegar, stir and heat (without boiling for 5 minutes).

Ready snack packaged in a sterile container, roll up, put on the lid and wrap. After cooling, the mixture is excellent at room temperature.

Lemon Jam for Kids

Everyone knows the benefits of lemon. They are strengthened by the immune system and treat a cold. And how many children willingly eat sour citrus? Pumpkin and lemon jam will easily solve the problem.

What should be at hand:

• red pumpkin - 1 kilogram;
• granulated sugar - 0.8 kilograms;
• lemon - 0.3 kilograms;
• cinnamon - 1 tsp.

How can the delicacy be preserved:

The process is a little different from the classical method of making jam. Peel off the lemon peel, remove the white films and remove the bones. Pumpkin and lemon should be cut into pieces of arbitrary size. Ready ingredients are required to pour into the bowl and cover with sugar on top. After 6-7 hours, the pumpkin and lemon will start up the juice. The pelvis should be set to minimum heat, bring to a boil, boil for 5 minutes and turn off the heat.

Leave the basin for 8 hours to soak the ingredients in syrup. Then put on heat and repeat the operation. The total boiling time is 20-25 minutes. This is enough for full boiling pumpkin. The readiness of the product is determined by the degree of spreading the droplets on the plate: if the puddle is still boiling, it is worth a slide - ready. Jam is stored in sterile jars at room temperature.

Canned Pumpkin with Orange

In this recipe, the gardener has room for creativity. Ingredients (pumpkin and orange) are taken in equal quantities, the weight of sugar varies depending on taste and preferences. From spices are used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients are cut - pumpkin and orange. They are stacked in clean cans in layers. Bookmark must be tight.

Each layer is poured with spices and sugar. Then the content is poured steeped in boiling water over the jar and sterilized for 20-25 minutes. The finished product is rolled and (after cooling) is stored in the room.

Apple and Pumpkin Puree

An excellent pumpkin dessert using sour apple varieties. The ingredients are taken in equal amounts. Sour apple juice acts as a preservative. Pectin gives billet thickness. Sugar is put arbitrarily. Some gardeners replace it with fructose. Peel apples, cut out the middle. Pumpkin cut into arbitrary slices. Ingredients mash with blender. Then add sugar and put on minimal heat. Boil with constant stirring for 25 minutes.

The finished puree has a rich golden hue. It is perfectly stored in sterile jars until the next harvest.

Pumpkin - Estonian Pineapple

A beautiful name hides the recipe for a marinated pumpkin. The pieces are transparent, similar to pineapple pieces from a jar. Canning is not difficult.

It will take:

• pumpkin - 2 kilograms;
• granulated sugar - 2 glasses;
• purified water - 1 liter;
• vinegar 9% - 2/3 cup;
• salt - 2 tablespoons;
• cloves, cinnamon, anise, peppercorns - to taste.

How to cook:

1. First you need to cook pouring. In a deep saucepan is required to pour water and bring to a boil. Then add salt and sugar and boil again.
2. Put the sliced ​​pumpkin into the marinade and cook on slow heating for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable marinade.
3. Put the pot back on the fire, put the spices and cook until the pumpkin is transparent. Portionly pour vinegar and mix. Canned ready.

They should be decomposed into clean jars, sterilized for 15 minutes and rolled up. Stored "tropical" product until the next harvest.

In Korean

Preparing sharp canned pumpkin in Korean is a snap. Marinating takes a little time. Such an appetizer will add variety to the menu of those who like hot food.

It is important to have a special grater in the kitchen to get long stripes: so the pumpkin is better marinated.

What should be at hand:

• yellow or orange pumpkin - 0.5 kilogram;
• vinegar 9% - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• salt - 1 tsp;
• sugar - 2 tablespoons;
• ready mix for salads in Korean - 1 piece;
• ground coriander - 1 tsp.

To prepare the pumpkin should be grated on a special grater and put in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

  Set aside a bowl for 1-2 hours to get the juice. Then spread out in clean jars. Required to monitor the number of pumpkins and fill. Pumpkin should be completely covered with juice. Put the container with canned food for sterilization. Then cork and turn on the caps. Ready pumpkin stored year in the room.

How to store blanks

The method and place of storage of pumpkin blanks are determined by canning. Billets without sterilization or self-paste must be kept in a cold place - cellar or refrigerator. The past heat-treated canned food is excellent in a regular cupboard in the kitchen or pantry. Dried and dried pumpkin requires a well-ventilated dry room.