How to make pumpkin juice? We prepare pumpkin juice with pulp for the winter. Healing properties and excellent taste are guaranteed

Pumpkin:

Pumpkin will help with atherosclerosis and gout, prostatitis and hypertension, kidney and liver diseases, skin diseases, arthritis and anemia, cough and ARVI, strengthen blood vessels and improve the health of the heart. Pumpkin is necessary for edema - cardiac and kidney. This sunny vegetable regulates metabolism, improves immunity, reduces cholesterol in the blood, fights constipation, eliminates gall bladder problems, and is an excellent diuretic, antiseptic, antifungal, anthelmintic and anti-inflammatory agent.

In addition, pumpkin will help you lose weight and look younger thanks to its antioxidant properties, restore women's and men's health, eliminate insomnia, heal wounds and burns, stop bleeding gums, improve vision, remove waste and toxins, improve the functioning of the stomach and intestines, and remove excess water from the body , will serve as an antidepressant and prevent caries.

The list of diseases for which pumpkin is an excellent healer will take many pages. This is a real magical medicinal complex in an orange peel! In addition, pumpkin has very few contraindications.

Benefits of pumpkin juice:

Pumpkin contains a sufficient amount of various sugars - glucose, fructose, sucrose, nitrogenous substances, phytostyrene, organic acids, fatty oil, a lot of carotene, as well as a large amount of fiber. Organic substances in pumpkin juice are mainly represented by malic acid.

Pumpkin pulp is extremely rich in water and ballast substances, it stimulates digestion.

Pumpkin juice contains sucrose, beneficial pectin substances, potassium, calcium, magnesium salts, iron, copper and cobalt. Thanks to vitamins B1, B2, B5, E and A, pumpkin juice can normalize metabolism, restore the tone and activity of the gastrointestinal tract.

Pumpkin contains carbohydrates, many mineral salts and vitamins, nitrogenous substances, phytostyrene, organic acids, fatty oil, and a lot of carotene.

Pumpkin juice is the best vegetable juice. All vitamins and minerals: copper, iron, magnesium and potassium are present in it in optimal proportions, in an amazing physiological balance, optimal for metabolism.

Pectin substances help improve the body's salt metabolism, and this helps eliminate toxins. Pumpkin juice will help residents of big cities remove toxins from the body, and will also have a calming effect and relieve insomnia.

Since pumpkin is a low-calorie product, its juice is simply necessary for people concerned about the problem of excess weight.

What diseases is pumpkin juice used for?

• gastritis;
• colitis;
• hepatitis;
• chronic constipation;
• diabetes mellitus;
• violations of water-salt metabolism;
• gout;
• kidney disease;
• atherosclerosis;
• hypertension;
• obesity.

Pumpkin juice is also used as an external remedy for burns, eczema, and inflammatory skin lesions.

Recent research by scientists has proven that pumpkin juice helps cope with prostatitis, and is also a preventative against prostate adenoma.

Pumpkin juice improves the functioning of the gastrointestinal tract and promotes bile secretion.

Pumpkin juice is especially useful for kidney and liver diseases. You need to use it half a glass once a day.

Pumpkin helps well with atherosclerosis thanks to pectins - it removes cholesterol from the body, cleansing blood vessels, and also removes toxins and excess fluid.

You can eat raw pumpkin - half a kilogram a day, or drink pumpkin juice - up to three glasses a day

Pumpkin juice saves from edema associated with diseases of the cardiovascular system; it is indicated for any diseases of the heart and blood vessels.

You need to drink from 100 to 200 g of pumpkin juice every day - one tablespoon throughout the day.

Harm of pumpkin juice:

This juice is contraindicated in cases of low acidity, acute gastrointestinal disorders, and a tendency to diarrhea. Pumpkin juice is not recommended for people with low stomach acidity, acute gastrointestinal disorders, or a tendency to diarrhea, as it is a very strong cleanser that can cause irritation in the gastrointestinal tract and exacerbation of the above diseases.

Treatment with pumpkin juice, recipes:

Insomnia

A glass of pumpkin juice is mixed with 2 tablespoons of honey, brought to a boil and kept in a water bath for 20 minutes.

Store the juice for no more than 2 days. Take 2-3 tablespoons 3 times a day 15-20 minutes before meals.

For patients who do not tolerate whole juice well, it is useful to make a drink from it: freshly prepared juice is diluted with cool boiled water in a 1: 1 ratio.

Neurasthenia

Drink ¼ – ½ glass of pumpkin juice with honey at night.

Freshly prepared pumpkin juice is drunk ½ glass 1-2 times a day 10-15 minutes before meals, gradually increasing its amount to 2-3 glasses a day. The course of treatment is 1 ½ – 2 months. If necessary, you can repeat the course after 10–15 days.

Inflammation of the prostate gland

Drink 1 glass per day for 2–3 weeks.

Gallstones, urolithiasis

Obesity

Once a week they have a fasting “pumpkin” day. The only food for this day is pumpkin juice - about 1.5 liters.

Recipes from Tatyana Litvinova’s book “Pumpkin for 100 diseases”

Pumpkin juice at home:

Freshly squeezed juice

Wash the pumpkin, peel off the skin, cut into small pieces and pass through a juicer.

Freshly squeezed pumpkin juice has a pleasant sweetish taste, but due to its specific shades, unfortunately, not everyone likes it. In this case, it is recommended to mix it with other types of juice - vegetable, fruit or berry. For example, you can add carrot, apple or a few drops of lemon juice, add sugar or honey. As a result, the taste is softer and richer.

Pumpkin juice with pulp:

Ingredients:

• Pumpkin - 500 g
• Sugar to taste

Preparation:

Peel the pumpkin and cut into small pieces, approximately the same size.

Pour water over the pumpkin and place over medium heat. Cook until the pumpkin is soft, but do not overcook it.

Carefully place the pumpkin in a blender and grind.

Taste to taste and add sugar, honey or lemon juice if needed.

Pumpkin juice at home for the winter:

Preparing pumpkin juice at home for the winter is not so difficult. Here are some recipes:

Pumpkin juice with pulp:

Ingredients:

• pumpkin - 7 kilograms
• citric acid - one teaspoon
• water - 4 l
• sugar - four kilograms

Cooking method:

Mix water with sugar and place on low heat. Cook until sugar dissolves.

Peel the pumpkin from seeds and peel and grate it on a coarse grater. Place no more than 1 glass of water per kilogram of pumpkin in a saucepan with water. Cook over low heat until soft and rub through a sieve.

Add the prepared sugar syrup and heat to a temperature of 80 degrees. Then pour into sterilized liter jars and sterilize at 80 degrees for 30 minutes.

Juice from pumpkin, apples and rowan

Ingredients

• apple juice - 1 l.
• pumpkin juice - 1.5 l.
• forest rowan berries - 500 g.

Cooking method

Wash apples and pumpkin, pour boiling water over them, squeeze out the juice. Pour a small amount of apple juice over the rowan berries, bring to a boil and simmer for 10 minutes. Rub the mixture through a fine sieve, add the remaining apple and pumpkin juice, heat, boil for 5 minutes, pour into jars and roll up.

Apple and pumpkin juice with rose hips

Ingredients

• 1 liter apple juice
• 500 g rose hips
• 2 liters pumpkin juice

Wash the apples and pumpkin, scald with boiling water, peel, chop and squeeze out the juice. Pour apple juice over the rose hips and simmer over low heat for 30 minutes.

Strain the broth through a thick cloth and mix with raw pumpkin juice. Heat the mixture to a boil, cook for 5 minutes, pour into sterile jars and seal.

Apple and pumpkin juice with orange

Ingredients:

• 2 liters apple juice
• 1 liter pumpkin juice
• 1 orange

Cut the orange (along with the peel) into small slices, remove the seeds, pour in a small amount of apple juice and cook for 10 minutes. Then rub the cooked mass through a sieve, pour in apple and pumpkin juice, bring to a boil and cook for 5 minutes.

Pour into sterile jars and roll up.

Pumpkin juice in weight loss diets:

Pumpkin is a low-calorie product - 25 kilocalories per 100g, so it is ideal for fasting days, treating obesity, and also occupies a significant place in many diets

A high concentration of vitamins helps remove fluid, cleanse the body of toxins, and normalize metabolism.

Pumpkin juice will help you properly organize fasting days. It is advisable to use other fruit and vegetable pomace in parallel. It goes well with carrot, apple or beetroot drinks. You can also add cabbage, celery and spinach juice, which in their pure form can hardly be called pleasant to the taste. The total result is a real low-calorie detox menu. The duration of unloading on juices, with all the obvious advantages, is no more than a day.

There is a more gentle option for cleansing the body. For breakfast, lunch and dinner you are supposed to drink a glass of pumpkin juice, and in addition eat 100 g of cottage cheese, rice with vegetables and meat with potatoes, respectively. You can add a baked apple. Thanks to the satiety of pumpkin juice, the feeling of hunger will bypass you.

Good afternoon.

Do you often drink pumpkin juice? I know that many people are skeptical about drinks made from vegetables, considering them a pretentious invention of radical healthy lifestyle enthusiasts. How can you even drink a vegetable? You know, in many ways I adhere to the same position, but pumpkin juice is a pleasant exception.

It is good on its own and goes well with other vegetables and fruits, complementing and highlighting their taste.

Well, don’t forget that pumpkin contains a bunch of useful vitamins and is very cheap (which is important if you don’t grow it yourself). There are not many vegetables and fruits that combine these two parameters at the same time.

Today I want to show you some excellent recipes for pumpkin juice for long-term storage, so that you have a supply of delicious vitamins until the next harvest.

I tried to select the most delicious combinations of ingredients that are guaranteed to please you.

How to prepare delicious pumpkin juice with pulp for the winter

First, let's prepare the juice without everything. We won't use a juicer.

In general, according to the classic recipe, we will need a sieve to grind the pumpkin, but I suggest not rejecting technological progress and using an immersion blender instead of a sieve.

If you often make winter preparations, then you probably have it.

Ingredients:

• Pumpkin - 1.5 kg (peeled)
• Water - 1.7 l
• Sugar - 100-150 g
• Lemon juice - 3 tbsp.

Preparation:

1. Peel and seed the pumpkin and cut into small cubes. The smaller the cubes, the faster the cooking process will go.

2. Place them in a saucepan, fill with water and place on maximum heat. When the water boils, reduce the heat to medium, cover the pan with a lid and cook for 15-20 minutes until the pumpkin is completely cooked.

Readiness is checked in the same way as with boiled potatoes, we pierce them with a knife and if it freely enters the pulp, then it’s ready.

3. Now let the pumpkin cool a little and beat it with a submersible blender. If you don’t have a blender, grind it through a sieve.

4. At this stage, add and taste sugar. Everyone's tastes are different, you may want a sweeter juice. The consistency is also checked at this stage. If the juice seems too thick, add boiling water.

5. Return the pan to the heat, bring the juice to a boil, then reduce the heat to low and skim off any foam that has formed.

6. Turn off the stove, add lemon juice to the pan, stir and pour the still hot juice into sterilized jars, filling them to the very top. Then we roll up the jars and leave them to cool on a blanket upside down. Store cooled jars in a cool place.

From the specified amount of products you will get 4 cans of juice with a volume of 750 ml.

Recipe for pumpkin juice with apples at home

One of the most successful combinations. The light apple sourness is diluted with a soft pumpkin flavor and the result is simply awesome juice.

Ingredients:

• Peeled pumpkin - 800-1000 g
• Apples - 3 pcs
• Juice of 1 lemon
• Sugar - 100 g

The recipe is designed for cooking in a 3-liter saucepan.

Preparation:

1. Peel the pumpkin and cut into small pieces. Peel the apples, remove the core and cut into slices.

We put everything in a three-liter saucepan (it will fill almost to the top) and fill it with water to the very edge.

2. Place the pan over medium heat, bring to a boil, then cover it with a lid, reduce the heat to low and cook for 15-20 minutes until the pumpkin is fully cooked.

3. Now carefully pour the water into a separate container (we will need it later), and puree the boiled pumpkin and apple with a blender, adding sugar before doing this.

You don’t have to drain the water if you’re lazy, but it will be more difficult to beat the toga.

4. Pour back the previously drained water, put the pan back on the fire and bring the juice to a boil, stirring it occasionally.

When the juice boils, remove the resulting foam, add the juice from 1 squeezed lemon, mix and pour the still hot liquid into pre-sterilized jars.

We roll up the jars and cool them upside down on a blanket. After cooling, store in a cool place.

How to make pumpkin juice with apple juice

Or you can not cook the apples with the pumpkin, but first pass them through a juicer. Then the juice will be lighter and there will be less pulp.

Ingredients:

• Pumpkin – 900 g
• Apples – 2 kg
• Orange – 2 pcs.
• Lemon - 1 pc.
• Sugar - 200 g
• Water – 250 ml

From the specified amount of products you will get 2-2.5 liters of juice.

Preparation:

1. Peel the pumpkin, cut into small pieces, place in a saucepan, add 250 ml of water and cook over medium heat until soft.

2. Wash the lemon and oranges, pour boiling water over them and grate the zest using a grater. Then we cut the fruits and squeeze the juice out of them.

3. Add the squeezed juice and zest to the boiled pumpkin and cook for 5-10 minutes over low heat with the lid closed.

4. Then beat the mixture with a blender until pureed.

5. Let's move on to apples. We pass them through a juicer.

6. And then filter the resulting juice through a double layer of gauze.

7. Pour it into a saucepan with puree, add sugar, stir and bring the mixture to a boil.

8. Then cook the juice for another 5 minutes, and then pour it into pre-sterilized jars.

Close the lids tightly, cool the jars under a blanket and store them in a cool place.

Juice from pumpkin with carrots through a juicer - you'll lick your fingers

But if you have a juicer, then you can make juice much easier, without pre-boiling. Let's look at the example of carrot-pumpkin juice.

Ingredients:

• Pumpkin pulp - 7.5 kg
• Carrots - 2.5 kg
• Sugar - 100 g

From 2.5 kg of peeled vegetables, an average of 1 liter of juice is obtained.

Preparation:

1. Having a juicer greatly simplifies and speeds up the process. We clean the pumpkin and carrots and put them through a juicer separately.

2. Combine carrot and pumpkin juice in a ratio of 3 to 1 (3 parts pumpkin to 1 part carrot), put on fire and bring to a boil over medium heat. When the mixture boils, remove the resulting foam.

Then add sugar, stir and cook for another couple of minutes.

3. The juice is ready. Pour it into pre-sterilized jars, close with metal lids and leave to cool upside down.

Video on how to make pumpkin juice for the winter with orange

And finally, I suggest you watch a short video on how to make pumpkin-orange juice. The video is short but informative, so spend 3 minutes, you won’t regret it.

Here, in general terms, are the main methods for preparing and mixing pumpkin juice. Each of them has its own special taste and aroma, so I recommend trying each of them before deciding which one to stock up in sufficient quantities for the winter.

And that's all for today, thank you for your attention.

Just 300 grams of freshly squeezed pumpkin juice can fill the body with the daily requirement of vitamins A, group B, C and E; as well as replenish the deficiencies of potassium, phosphorus and magnesium. Due to their high nutritional value, such vegetable juices are valued no worse than fruit juices.

Pumpkin juice - rules and methods of preparation

Pumpkin is considered a home healer. Due to the fact that the vegetable has many nutritional components, it has proven itself to be a natural food.

One of the simplest ways to make juice is to use a juicer. This device will allow you to quickly and maximize the juice from the pulp. Since the pumpkin has a dense structure, it is necessary to turn on the equipment at high speed. The vegetable must be peeled before using it.

Instead of a juicer, you can use a blender or meat grinder. After grinding the pulp, it must be strained well through a sieve.

A more troublesome task for squeezing juice is the manual option. With this method, you need to grate the pumpkin, put it in cheesecloth and squeeze it out with your hands. The effectiveness of this method is minimal, but you can use it if you don’t have special equipment.

Pumpkin juice itself has a sweetish, but very specific taste. Therefore, it is recommended to mix it with other juices with a brighter taste. Pumpkin goes well with the juice of orange, carrots, cranberries and berries.

If it is not possible to prepare fresh juice every day, then you can close it for future use in the winter.

How to make pumpkin juice - choosing and preparing a vegetable

• For rich taste and bright color, it is important to choose the right product. Give preference to young fruits with bright orange flesh that are fully ripe. The weight of the fetus should not exceed 7 kg. This pumpkin will contain more carotene and fructose.
• If you prefer a sweetish taste, then choose butternut squash or “Spanish” varieties.
• It is better to use the vegetable immediately after harvesting. Such a product will be whiter and juicier.
• Before using the pumpkin, rinse it thoroughly under running water, then pat dry with paper towels. Cut into pieces and remove seeds thoroughly. Rinse the inside and dry.
• Cut the pulp into small pieces, be sure to peel the skin. In this form, you can put the pumpkin in the juicer.
• If you decide to add other vegetables or fruits, then do this while squeezing the pumpkin, gradually adding them in small portions.

Freshly squeezed juice should be consumed immediately. It cannot be stored for a long time, otherwise it will not only lose its beneficial qualities, but also deteriorate.

How to Make Fresh Pumpkin Juice

You can make the most of the vitamins and elements from pumpkin if you immediately consume freshly squeezed juice. There are several recipes that are not only delicious, but also healthy.

Another vitamin-rich product is cranberries. Combining pumpkin with this berry will allow you to prepare a rich cocktail to boost your immunity. Instead of sugar, you can add honey.

Ingredients:

• pumpkin pulp – 2 kg;
• fresh cranberries – 2 kg;
• honey - to taste.

Cooking recipe:

• Peel the pumpkin pulp and cut into small pieces. Rinse the cranberries under running water and dry. Squeeze juice from foods one at a time. This way you will achieve homogeneity of the mixture. Then add honey and mix well.
• If you don't like honey, then use sugar. Add it directly to the juice; its crystals will quickly dissolve in the liquid.

Advice. To give the finished dish a slight sourness, add a little orange or lemon pulp.

Using this recipe, you can prepare various juices and combine pumpkin with other vegetables or fruits. Determine their ratio at your discretion.

How to make pumpkin juice for the winter

The process of canning pumpkin juice is slightly different from making freshly squeezed product. In this case, it is important to adhere to the juice preparation technology.

The most optimal combination and usefulness of products for juice would be apples. They are also rich in minerals. Choose ripe and green varieties of fruits, as they are richest in vitamins.

Products:

• peeled pumpkin – 1 kg;
• apples – 1 kg;
• granulated sugar – 250 gr;
• lemon – 1 pc.

• Squeeze the juice from the pumpkin and apples, mix it in a large container. Separate the lemon zest and add to the mixture. Place the pan on low heat, bring the juice to a temperature of no more than 90 degrees. At this stage it is important not to let the mixture boil!
• Add sugar, mix the juice well until it is completely dissolved. Leave the mixture on the stove to cook for 5 minutes, then turn off the heat and pour into sterile jars. Roll them up if desired. Store the juice in a cool place.

It’s easy to prepare healthy pumpkin juice at home if you follow the technology and tips in this article. Bon appetit!

And roll up. Then turn the pieces over, cover with something warm and cool. Pumpkin juice should be stored in a cool, dark place.

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

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

Ingredients

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

Preparation

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

Squeeze the juice from the oranges and lemon and strain. Puree the pumpkin in a blender, add citrus juice and sugar and mix. Bring the juice to a boil and, stirring, cook for another 10 minutes.

Ingredients

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

Preparation

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

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

Ingredients

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

Preparation

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

Cook, covered, over medium heat until the ingredients are soft, and then puree them with a blender.

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

Preparing pumpkin juice for the winter

The beneficial properties of natural pumpkin juice are difficult to assess, because its action improves the functioning of many organs and systems. Doctors recommend consuming the juice daily as a dietary supplement. This drink is rich in iron, phosphorus, potassium; vitamins B2, B1, etc.; sucrose, magnesium.

It is not necessary to prepare this healthy drink every day. In order to enrich your body with vitamins and nutrients contained in pumpkin juice at any time of the year, I advise you to put it in jars. There are a huge number of recipes and cooking methods. It is important to choose the right ingredients and their concentration in the drink, as well as adhere to the rules for canning pumpkin juice.

To make the taste interesting and richer, you can use fruits in the cooking process: orange, apple. Such a drink will not only be tasty, but also extremely healthy, rich in vitamins.

Pumpkin juice in winter will help fill the body with strength and health, and also protect against colds.

Video recipe:

To prepare this drink you will need the following ingredients:

• 2 liters of water;
• pumpkin (1 kg);
• 100 g granulated sugar.

Step by step instructions:

1. Grate the peeled pumpkin on a fine grater.
2. Prepare syrup from water and sugar over low heat.
3. The grated vegetable must be diluted with syrup and brought to a boil.
4. The mixture is boiled over low heat for 7 minutes, after which it is placed in a dark, cool place for a while.
5. Mix freshly squeezed orange juice with pumpkin and beat the resulting mixture with a blender.

The prepared drink is best consumed chilled. In order to diversify the taste, you can add various fruits and berries, and when canning, you need to add citric acid to the juice. This substance will help preserve the workpiece for as long as possible.

Juice without pasteurization

The vegetable needs to be washed and peeled, then cut into small pieces and passed through a juicer. Add 5 tablespoons of sugar per 1 liter, then bring to a boil over low heat. The juice is boiled for 5-6 minutes and poured into sterilized jars.

Option with pasteurization

Freshly squeezed juice is brought to a boil and then poured into jars. Next, the drink needs to be pasteurized for 10 minutes.

Pumpkin-apple juice

Pumpkin-apple drink in winter is an excellent way to prevent colds, as well as a way to strengthen the body's defenses and improve immunity. Both pumpkin and apples keep well for a long time, so you can make juice at any time. But those who want to prepare such a drink in advance can use unique recipes.

First cooking method

Required components:

• pumpkin (1 kg);
• apples (1 kg);
• sugar (200g);
• citric acid (10 g).

The pumpkin is cleared of seeds and peel, cut into small pieces and passed through a juicer. The same thing needs to be done with apples. Mix pumpkin and apple juices and add a little citric acid. Bring the prepared mixture to a boil over low heat, stirring constantly. Add sugar at your own discretion.

After this, the product must be poured into sterilized jars and rolled up.

Second cooking method

Components:

• pumpkin – about 150 g;
• 0.5 kilograms of apples
• 1 cup sugar
• citric acid – 10 g;
• water – 50 ml.

Cooking method:

First, the vegetable must be cleaned of seeds and peel, then grated. It is advisable to use a fine grater to obtain a homogeneous mass.

Add water to the resulting mixture and bring to a boil. Boil over low heat for 5 minutes, stirring constantly. After this, the mixture is passed through a sieve. Citric acid and a glass of granulated sugar are added to the resulting juice.

Peeled and chopped apples should be passed through a juicer, and the resulting juice should be added to the pumpkin drink and boiled.

The hot mixture should be poured into sterilized jars and rolled up. Store jars in a warm place until completely cooled.

How to make pumpkin juice without a juicer. Method No. 1

The pumpkin, cleared of seeds and peel, is cut into small pieces, which are placed in a saucepan and filled with water. Bring to a boil over low heat and cook for 5-7 minutes. Then pass the pumpkin through a sieve, add sugar and citric acid, maintaining the proportion of 200 g of sugar, 15 g of citric acid for every 6 liters. Add freshly squeezed orange juice to the mixture and bring to a boil. After this, the drink can be poured into jars and rolled up.

Method number 2

Pour the coarsely grated pumpkin into water and bring to a boil. When the vegetable becomes soft, add lemon juice and pass the mixture through a blender. If it turns out too thick, you can add water. The required ingredient is sugar.

The prepared mixture is brought to a boil, boiled for 10-12 minutes and rolled into jars.

Sterilized pumpkin juice

For preparation you will need the following ingredients:

• pumpkin (7 kilograms);
• sugar syrup (4 l);
• citric acid (1 tsp)

Method of preparation: peeled pumpkin is cut into pieces and baked in the oven. When the vegetable becomes soft, it must be passed through a sieve. Sugar syrup is added to the prepared mixture, heated to 80 degrees, poured into jars and sterilized. Sterilize 0.5 liter jars for 20 minutes, 1 liter for half an hour.

Pumpkin juice with sugar

Freshly squeezed pumpkin juice (1 liter) is heated to 90 degrees, 1 glass of sugar is added, poured into jars and sterilized.

Classic pumpkin juice with cranberries

Ingredients such as honey and cranberries add an interesting and bright taste to ordinary pumpkin juice. In addition, you can add berries to the drink.

Recipe ingredients required:

• cranberries (2 kg);
• pumpkin (2 kg);

Cut the peeled pumpkin into small pieces. Using a juicer, extract juice from vegetables and cranberries. Based on personal preference, add honey or sugar to the drink.

An important point: the drink must be prepared immediately before use.

Recipe “Pumpkin + carrots”

To prepare a pumpkin-carrot drink you will need the following ingredients:

• 2 lemons;
• pumpkin (500 g);
• 2 liters of water;
• carrots (half a kilogram);
• 200 grams of sugar.

Cooking recipe:

Peeled and seeded pumpkin should be grated on a fine grater and carefully squeeze out the juice. The same manipulations must be done with carrots and lemons. At the next stage, you need to mix everything, add sugar and cook over low heat for 5-7 minutes. After this, the drink is filtered through a fine strainer and poured into jars. The concentration of sugar and lemon juice can be changed depending on personal taste preferences.

Pumpkin juice - contraindications

Those who suffer from diseases of the gastrointestinal tract should use this drink with caution. In case of serious gastrointestinal disorders, it is better to completely exclude pumpkin from the diet. Pumpkin is also contraindicated for those who have an individual intolerance or allergy to carotene.

Cookies made from squeezed pumpkin cake

To prepare delicious and extremely healthy pumpkin cookies, you will need the following ingredients:

• 1 glass of cake;
• wheat flour (1.5 tbsp);
• half a glass of bran;
• oil (1 tbsp);
• half a teaspoon of soda, vinegar and salt;
• vanilla sugar;
• nuts, poppy seeds and other ingredients at your personal discretion.

Wheat and bran flour are mixed, butter, cake, spices, vanilla sugar and poppy seeds, raisins are added, and the dough is kneaded. After this, roll out a layer of half a centimeter, cut out cookies using molds and bake for 20 minutes at 180 degrees.