How to preserve pumpkin at home. The best recipes for pumpkin blanks for the winter

Among all the candied fruits that I prepared this year, candied pumpkin was the most successful. I share my signature recipe.

Pumpkin jam with nuts - original, unexpected, bright and tasty. The process of preparing such a jam takes time, but the result will exceed all expectations. Try cooking at home!

I advise you to cook pumpkin jam with apples in the fall, when both pumpkins and apples ripen in large quantities. It is very quick and easy to cook. And you can eat it with spoons!

Pumpkin, rich in carotene, inspires us to create various delicious dishes. At my dacha, a giant pumpkin usually grows, but after cutting it, it must be used. I'm cooking spicy pickled pumpkin!

Pumpkin juice is easy to make at home. I will share recipes for making pumpkin juice for the winter and "quick use" juice that you can enjoy right away.

Sunny pumpkin jam will delight lovers of this vegetable. Cooking jam is easy, the look and aroma are wonderful, and the taste is delicious. In addition, pumpkin is a storehouse of vitamins and minerals.

Pumpkin jam with dried apricots was always cooked by my aunt. The most interesting thing is that her jam was always different, sometimes it was amber and transparent, sometimes it was some kind of red-haired mess. But it has always been delicious!

Do you want sunshine in winter? Put pumpkin jam with orange for the winter! It will not only improve your mood with its bright yellow color, taste, but also replenish your diet with vitamins.

From pumpkin, this queen of the garden, you can cook the first, second, and dessert! I also make pumpkin jam. It turns out delicious, rich in taste and color jam. I'll tell you how to cook!

Recipe for pumpkin jam.

Pieces of pumpkin with bacon melting in your mouth are a very original dish for everyone. We look at the recipe for pumpkin in a pan and experiment in the kitchen.

Looking at this sunny jam and tasting it, you will not immediately understand what it is made of. But such a jam is so tasty that it is simply impossible not to fall in love with it from the first spoon.

This is a very tasty and healthy pumpkin caviar for the winter. Such caviar can be used not only as a snack, but also as a sauce for pasta, chicken, cutlets or meat. Versatile snack!

Pumpkin is not only very tasty, but also quite a healthy vegetable, and if you combine it with a bright sunny orange, you get a great treat that will delight you in the cold winter.

Pickled pumpkin has a pleasant sweet and sour taste. Pairs well with roasted meats. Such a pumpkin can be consumed immediately, or you can roll it into jars and leave it for the winter. Be sure to try!

The best gratitude is to quote the entry;)

In autumn, when harvesting pumpkins, gardeners most often lay the fruits for storage. Well-ripened pumpkins, without cracks, scratches on the peel and with a carefully preserved petiole, lie without spoiling for three to 20 months. However, the shelf life depends not only on the condition of the fetus, but also on the variety. For example, pumpkins of the Hundred Pound or Gribovskaya Winter varieties may last until next summer, but the most delicious, sweet and fragrant nutmeg will have to be eaten before the middle of winter. And not all pumpkins are removed from the garden in perfect condition. On one - a trace from the beak of a neighbor's chicken, and the other was without a dry tail.

In addition, there is another problem. Having cut the fruit, sometimes weighing a lot of kilograms, it is difficult to use it at a time. The useful properties and nutritional value of a cut pumpkin, even in a refrigerator, are lost in a matter of hours.

In order not to condemn the family to a "pumpkin" diet, but at the same time to save what has been grown, you can make a variety of pumpkin blanks for the winter.

The pulp, rich in carotene and other useful substances, is an excellent basis for savory snacks, semi-finished products, from which you can cook your favorite dishes in the cold season, as well as delicacies for small and large sweet teeth.

How to freeze pumpkin for the winter?

When preparing pumpkin blanks for the winter, housewives try to choose such a recipe and method in which the vegetable retains the maximum benefit and all its features. Until recently, it was impossible to do without heat treatment or the use of preservatives such as citric or acetic acid. Today, nothing interferes in the same way as. squash, freeze the pumpkin for the winter, and after some time use a product that is as healthy and tasty as a fresh fruit.

But what is the best way to freeze pumpkin? There are several equally simple ways, the main thing is to decide in advance what such an original semi-finished product will be used for:

If the family has a small child, or the hostess loves to bake pumpkin pies, it is convenient to use the recipe with a photo where the pumpkin is frozen in the form of mashed potatoes for the winter.
Gourmets who want to treat themselves to diet spaghetti from pumpkin of this variety can freeze such blanched pulp in portioned packages.
The easiest way is to freeze pumpkin for the winter in the form of small cubes, which are added to cereals, used in vegetable side dishes, casseroles and pies.

Before being used as part of preparations for the winter, the pumpkin is thoroughly washed, cut and cleaned of the fibrous core and seeds.

If you have to freeze the pumpkin in cubes, then the prepared pieces up to 3 cm in size are immersed in boiling water for 2-3 minutes.

After that, the raw materials are laid out on a baking sheet, dried and sent to the freezer, trying so that the cubes do not touch each other and do not stick together. The hardened pumpkin is scattered into resealable bags or containers for later storage.

When preparing a semi-finished product for vegetable spaghetti, so that the pulp breaks up into fibers, it is better to bake a pumpkin cut into halves. After that, the cooled fibers are removed, laid out in a thin layer on a pallet and frozen.

If you freeze a pumpkin for the winter in this way, you can not only enjoy a light nutritious side dish, but also make casseroles with spaghetti and fry pumpkin pancakes.

To harvest pumpkins for the winter in the form of frozen mashed potatoes, large pieces of the fruit are placed on a baking sheet with the bark down and sent to the oven. When, after 40 minutes, the pulp softens at a temperature of 180–190 ° C, the pumpkin is taken out and cooled.

The extracted pulp is crushed until the mass becomes homogeneous and airy. Then they are laid out in small packages or forms for freezing.

Pumpkin can also be baked in the form of small, peeled cubes or slices. In this case, it is better to cover the baking sheet with the pulp with a layer of food foil. It will take from 20 minutes to half an hour to cook a baked pumpkin.

Pumpkin intended for baking can be flavored with salt, cinnamon, sugar or other spices and spices to taste.

Frozen cubes are transferred to tightly closed bags or containers that are easy to place in the freezer.

A delicious savory pumpkin snack can be made if the pulp is marinated. For such a pumpkin harvest, a ripe fruit with dense, but not coarse pulp is taken for the winter. The pumpkin is washed, peeled and cut into cubes, convenient for stacking in jars.

Raw materials are blanched for 2-3 minutes, cooled and laid out in clean glass containers. On top of the pieces, the jars are filled with marinade, made on the basis that 1 liter of water goes:

30 grams of sugar;
20 grams of salt;
5-6 cloves and grains of allspice;
a small slice of cinnamon.

A mixture of spices in water is brought to a boil and kept on fire for another 5 minutes, then 100 ml of 9% vinegar is added to the liquid.

If desired, the set of spices can be changed by adding to the marinade, for example, a sprig of rosemary, basil, or ginger root slices.

The pumpkin blank prepared in this way for the winter must be hermetically sealed with lids and sterilized.

Pumpkin caviar with vegetables

Healthy and tasty vegetable caviar from pumpkin and other vegetables is both a great snack and an easy addition to a more satisfying boiled side dish.

For 1 kg of peeled pumpkin pulp, 500 grams of chopped carrots and 150 grams of chopped onions are taken. The pumpkin is boiled for half an hour or baked for about 40 minutes at a temperature of 180 ° C until the pulp softens. At this time, chopped onions and carrots are fried in vegetable oil, adding salt, black pepper, paprika and herbs to taste.

When it becomes rosy, the vegetables are removed from the heat and mixed with pumpkin. To obtain a homogeneous mass, use a blender or food processor. Ready-made pumpkin caviar, harvested for the winter, is laid out in clean small jars, closed and sterilized.

Dried pumpkin - an original snack for vegetable lovers

Drying a pumpkin is not difficult at all, but the whole family, taking into account the tastes and preferences of each household member, will be provided with original chips.

For this delicacy, it is better to take a pumpkin with a dense, uniform pulp, and the fruit may not be very sweet. In this case, you will get excellent salted chips. If the pulp contains a lot of sugars, it is better to make a snack for children and adult sweet lovers:

The fruit is washed and cleaned.
Then, according to the recipe, as in the photo, the pumpkin for winter harvesting is thinly cut into slices no more than 2–3 mm thick.
The resulting plates are blanched for several minutes in boiling water, in which, depending on the tastes of the household, salt or sugar is added.
The slices extracted from boiling water are cooled under a stream of cold water.
The pumpkin is dried and laid out on a pallet.

To make dried pumpkin tastier, before drying, still wet plates are seasoned to taste with spices and spices.

For such harvesting of pumpkins for the winter, it is better to use an electric dryer, in which the slices will have to spend up to 6 hours at a temperature of 55–60 ° C. And then the chips are dried for another two hours, raising the temperature to 70-80 ° C.

pumpkin powder

If the hostess makes pumpkin juice for the winter, a dense dehydrated puree often remains, from which it is easy to prepare a healthy powder containing a large amount of fiber, minerals and vitamins.

The special value of pumpkin powder is that it is easy to store, and when water is added, a full-fledged puree is obtained from it. And besides this, it is an amazing additive for home baking, which, thanks to this, will acquire an original taste and color.

If there is no ready-made puree, it is not difficult to make it. To do this, the pumpkin is washed, cut and cleaned. The pulp, cut into small cubes, is boiled without salt and sugar for 10 to 20 minutes, and then rubbed through a sieve or crushed in a blender. The resulting puree, spread out in a thin layer on parchment paper, is placed on a dryer tray or baking sheet to be sent to the oven.

At a temperature of 135 ° C in the oven, the pumpkin dries in a few minutes, the main thing is to prevent the product from burning and constantly stir up the pulp. The dry mass is crushed and scattered for storage in paper bags or glass jars.

Pumpkin jam is a preparation for the winter, which is one of the most popular and rightfully loved ones. True, because of the insipid taste of pumpkin, you can get a truly delicious product by adding citrus fruits, apples, dried apricots, quince or other fruits to the jam.

For 1.5 kg of pumpkin pulp, peeled from bark and seeds, you will need a couple of lemons or oranges, one apple and sugar syrup. To prepare it, add 2 kg of sugar to 500 ml of water, bring the mixture to a boil and remove from heat.

Pumpkin and fruits are washed, peeled and chopped, and lemon and orange should not be peeled.
The fruits are poured with syrup, put the dishes on the fire and, removing the resulting foam, again bring the pumpkin blank for the winter to a boil.
So that the pieces of vegetables and fruits are saturated with hot syrup, the jam is removed from the heat and left to infuse.
After 3-4 hours, bring it to a boil again, boil for five minutes and again force it to infuse.
During the last cooking on fire, the boiled jam should be 5-10 minutes, after which the product is poured into sterile jars and closed.

If desired, nut kernels can be added to pumpkin jam, which are pre-crushed and boiled for about 40 minutes in sweet water.

Sweet preparation for the winter - pumpkin puree

This puree contains less sugar than jam, so it will be useful for adults and will definitely appeal to children.

For a kilogram of peeled pumpkin pulp, you need to take 500 grams of apricots or peaches. The fruits are washed. Bones are removed from fruits.
Raw materials are crushed in a blender and covered with sugar at the rate of 450 grams per 1.5 kg of fruit.
The future puree is simmered on low heat for up to 2 hours, making sure that the dish does not burn.
A few minutes before readiness, a teaspoon of citric acid is added to the mass, the puree is thoroughly mixed.

A useful pumpkin blank for the winter is laid out in clean sterile jars and hermetically sealed.

Candied pumpkin for the winter

Washed and peeled and peeled, the pumpkin is cut into thin slices or medium-sized cubes. The prepared pulp is poured with sugar syrup, which is prepared at the rate of 200 ml of water per 1.2 kg of sugar, 3 grams of citric acid and a pinch of vanilla.

To get translucent candied fruits saturated with sugar syrup, in the photo, as in the recipe for pumpkin jam, the product is brought to a boil three or four times, left on fire for several minutes, and then they must be allowed to brew. After 5-7 hours, the process is repeated. In this case, the pumpkin will retain its shape and density, but a magnificent honey taste has been acquired. Pumpkin slices harvested for the winter are dried on a sieve and, if desired, rolled in powdered sugar.

Ready-to-eat candied fruits are stored in a cool, dry place. The best container is glass jars covered with parchment.

Pumpkin salad recipe for the winter - video

The pumpkin was grown as early as three thousand years BC. A bright orange vegetable was valued as a medicine and a tasty treat. Today, pumpkin still remains a world favorite: for medicinal purposes and culinary experiments, the pulp, juice and seeds of the fruit are used. Europeans willingly prepare pumpkin soup, casseroles, sauces and even coffee; Indians - tender halva, and in China you will be treated to stewed pumpkin with soybeans or pork. In order for a healthy red fruit to please all year round, the housewives preserve the pumpkin for future use. An excellent option for such preparations for the winter can be candied fruits, jam, jam, caviar, jam and "honey". And pickled pumpkin can be an ideal side dish and snack, whose sour-sweet taste fits well into a vegetarian and meat menu. Pumpkin blanks are vitamin and nutritious dishes. Step-by-step recipes will help you prepare any canning option for this wonderful vegetable at home.

During the preservation of products, a classic set of tomatoes, cucumbers or zucchini is often used. You can diversify your diet with pumpkin blanks for the winter. Surprisingly, very little is known about this melon culture and how to preserve it. But many pumpkin varieties can be stored for up to 20 months and not lose commercial quality. There are also many unusual and tasty recipes for preserving this product.

Pumpkin is quite nutritious and tasty product. This fruit consists almost entirely of solid pulp, and in its composition there are many valuable minerals and vitamins necessary for a person.

In addition to folic acid, pumpkin contains vitamins C, PP, K, A, E and all groups B. It is also worth noting the presence of zinc, manganese, iodine and iron. Introducing gourds into your diet will help with digestive tract problems, as well as improve water balance. Pumpkin juice will remove excess fluid and eliminate swelling. And the supply of protein in this low-calorie product is much larger than in chicken and quail eggs.

Choosing the best variety and preparing a pumpkin

In this case, it is extremely easy to decide on the desired variety, since absolutely everything is suitable for blanks. Another thing is to choose a ripe and tasty pumpkin.

Also, it will not be superfluous to know about some of the nuances:

Preparing jam, marmalade or puree is carried out using summer varieties. Such pumpkins should have tender and extremely juicy pulp. They contain a lot of sugar, so the preservation will come out tasty, homogeneous and fragrant.
For drying, the best option is hybrid varieties with hard and dry pulp, in which there is practically no juice. From such a pumpkin, pretty good candied fruits are obtained.
Pumpkins, similar to representatives of hybrid varieties, are also suitable for preserving compotes and jams. The contents of the blanks will remain intact and will not fall apart during cooking.

The most important condition is a healthy and whole product, which has no signs of spoilage. Only such a preparation will be winning.

After careful selection, the fruits should be properly prepared for spinning. To begin with, the pumpkin needs to be washed, and then wiped dry. Then all the seeds and their chambers are selected from the fruits. With a thin knife, the peel is also removed, and dark areas are cut out.

Recipes for delicious preparations for the winter

Winter preparations are a great opportunity for experiments and unusual dishes. Choosing golden pumpkins, you can diversify your diet with the help of interesting recipes and saturate the body with vitamins that are so needed in winter. The main thing is to know the methods, and what can be quickly cooked.

Cooking garden fruit, in combination with other useful ingredients, is the best way to preserve the product. In the conditions of home preparation, you can cook an appetizer or a full-fledged side dish. Canned vegetables are combined with cereals, meat and fish.

Dried

Drying this incredibly healthy gourd is the best way to preserve all the nutritional and valuable properties that it contains. The recipe for making original pumpkin chips is gaining popularity. For harvesting, a product with dense and not very sweet pulp is suitable.

What you need to do: cut the prepared product into thin slices. Then pumpkin plates should be dipped in boiling water and held for several minutes. Salt or sugar can be added to the liquid. Cool and dry the slices. After you need to place them on an oven leaf, season with spices and leave in a sunny place outside. Cover the product first. Such a preparation remains tasty and fresh all year round.

However, such a blank can be created using an electric dryer, if one is at hand. To begin with, the gourd is cut into thin slices and soaked in salted liquid. After each slice will need to dry dry on a towel. Then the chopped vegetable must be placed in an electrical appliance and the drying mode must be activated at a temperature of 60 degrees. This process will take about 6 hours.

After the time has elapsed, the temperature of the device must be increased to 75 degrees and the pumpkin slices should be dried for another 2 hours.

dried pumpkin

By harvesting garden fruit in a similar way, the result is pieces that look like candied fruit. Such a treat will come in handy during a tea party. It is also worth noting that candied fruits do not contain many calories, so they are great during a diet.

Dried pumpkin cooking scheme: choosing the dessert variety of this fruit, cut it into small slices or cubes. Place in a container and pour the slices with a sweet syrup of refined sugar, water and citric acid. Dry for about an hour in an oven preheated to 60 degrees. Dust with sugar when finished. It should be stored for no more than six months in a glass container. It is also possible to make dried candied fruits from this product if you use an electric dryer.

Cooking caviar

Dishes combined with pumpkin caviar are an extremely nutritious source of nutrients. The preparation comes out a little sweet and very fragrant. You can dilute the aftertaste by adding spices that go well with this vegetable.

What you need to take:

3 kilograms of pumpkin;
2 large carrots;
500 grams of onions;
half a glass of oil;
a glass of tomato paste;
50 milliliters of vinegar;
a large spoonful of salt.

How to cook pumpkin caviar: Boil pieces of chopped pumpkin until soft. The remaining vegetable components must be fried in a pan until golden brown. Then mix the boiled product and fried vegetables in a blender and mash (you can use a meat grinder). Then add the spices and pour in the tomato sauce. Boil the mixture for half an hour, and stir all the time with a wooden appliance. Add vinegar and fill sterile containers.

Classic marinating recipe

This fruit contains practically no acid. This important nuance should be taken into account, and prepare table vinegar or other natural preservatives in advance. Ingredient composition:

2 kilograms of dense pumpkin pulp;
5 large peppers;
1 glass of refined sugar;
40 grams of salt;
lavrushka, cloves;
garlic clove.

How to marinate the product: to begin with, the marinade is prepared: pour the filtered liquid into a deep bowl, salt, throw in refined sugar and other spices. Boil 7 minutes. Then you should prepare the vegetable components: peel and chop. Throw in a boiling marinade and simmer for half an hour. When finished, add vinegar and immediately fill the containers. The delicacy will withstand storage throughout the year.

Pickled with spices without sterilization

Instructions for quick preparation implies self-sterilization of containers. This method helps to significantly reduce the preservation time. You can add any vegetables and herbs from your own garden to the seaming, which will only enhance the taste of the main ingredient.

What you need to do: make a marinade according to any chosen recipe; add a set of spices to the filtered liquid and salt. Boil the mixture. After that, you need to boil all the components together with the brine, and after boiling, immediately add the mixture to the jars. After clogging with lids, the dishes must be turned over and covered with a warm blanket. At this time, pasteurization of the product will occur. Remove for storage only after complete cooling.

Salad with bell pepper and pumpkin

This sweet, but at the same time spicy, delicacy will bring new colors to the usual diet. It often becomes a side dish for meat dishes. It is not recommended to season the preservation with a lot of spices, as they can drown out the natural aroma and taste of fresh vegetables.

Salad Ingredients:

one large pumpkin;
3 large carrots;
4 bulbs;
500 grams of tomatoes;
100 milliliters of vinegar;
half a glass of refined sugar;
50 grams of salt.

Cooking instructions: fry the carrots and onions in a deep frying pan until golden brown. Then throw melons under the lid and simmer for 10 minutes. Add ripe tomatoes to the products and simmer for another 15 minutes. Then you need to throw all the listed seasonings and wait 7 minutes.

Immediately move the finished salad into sterile containers and hide. For a longer shelf life of the product, it is recommended to pre-pasteurize filled containers.
Appetizer with eggplant
Snacks that are prepared with the addition of eggplant always look extremely appetizing, and the taste exceeds expectations. The main product has a sweet sugary aftertaste, and eggplants dilute the workpiece with spicy bitterness.

What needs to be prepared:
2 kilograms of eggplant;
2 kilograms of pumpkin pulp;
6 large tomatoes;
8 garlic cloves;
4 bell peppers;
3 large spoons of salt;
half a glass of vinegar.

How preservation is prepared: first, dressing is made. Chop the tomatoes in a blender and add the grated garlic. Then throw the mixture into a saucepan, add refined sugar, oil and salt. Light a small fire. At this time, you should prepare the main product, peppers and eggplants: rinse and chop. Throw the rest of the vegetables into the tomato mixture and wait 50 minutes. Pour in the vinegar and heat for a couple of minutes. Pack into containers.
Jam with lemons for children
Canning garden crops with the addition of citrus fruits is the best option for preparing the most healthy product. Children will especially like this preparation. Moreover, this dish will be filled with a vitamin reserve, which is extremely useful during the winter.
What you need to take for the recipe:
one large golden fruit;
800 grams of refined sugar;
one lemon;
dessert spoon of cinnamon.

Scheme of cooking: remove the lemon zest, remove the seeds and cut into thin slices. Prepare vegetables in the same way. Place the main components in a deep bowl and sprinkle with the indicated amount of refined sugar. Wait 10 hours until the components release the juice. Boil the sweet mixture, wait 5 minutes. Leave the workpiece for another 6 hours, and boil the mixture again. After half an hour of cooking, hide the workpiece in jars.

Canned pumpkin with orange
An unusual, but extremely interesting combination of products helps to create a real culinary delicacy. It will not be superfluous to add various spices, which will only enhance the aroma and aftertaste of preservation. The amount of sugar depends on personal preference. How to cook the dish: prepare and clean the main products.
Cut the citrus and melon product into equal cubes or slices. Fill sterile containers in layers, alternating each component. Each tier must be sprinkled with refined sugar. Then the containers should be filled with boiling water and wait for the sterilization time. After close and hide.
Apple-pumpkin puree
For this method of preparation, the use of apples with a sour taste is better. All components must be in equal quantities. In this case, apple juice with sourness acts as a natural preservative. For thicker consistency, you can add a bag of pectin. Rafinade can be replaced with fructose, if necessary.

How to make the original puree: clean the main components by removing the skin and seed boxes. Then all the components are cut into cubes or small slices. Place in a blender and prepare a homogeneous mass. You can also make mashed potatoes in a similar way with a meat grinder. Add refined sugar to the mixture and warm the food for 20 minutes. Do not forget to stir the mixture with a wooden appliance. Preserve and hide the workpiece. Storage is possible all year round.
Pumpkin - "Estonian pineapple"
Behind the original and peculiar name of the recipe lies an elementary way of marinating delicious gourds. As a result, appetizing and fragrant cubes come out, which are very similar to canned pineapple.

What is required for cooking:
2 large pumpkins with soft content;
2 cups of refined sugar;
liter of filtered water;
a third of a glass of vinegar;
2 large spoons of salt;
spices.

Manufacturing Instructions: To begin with, a brine is made to preserve the product. In a deep bowl, it is necessary to mix the indicated amount of liquid with refined sugar and salt, and then boil this mixture. Throw the prepared pumpkin slices into the brine and boil for 15 minutes. Leave in a cool place to completely absorb the marinade juice. Boil the fruits again, throw spices and spices. When finished, pour in the specified amount of vinegar and mix thoroughly. Everything is ready to be transferred to sterile containers.

in Korean
To prepare such a delicacy, it does not take too much time and effort. The recipe is extremely simple, so the culinary process will bring only one pleasure. The treat will become the main dish in the family and will delight lovers of savory spicy snacks.
It looks like a Korean carrot.
Ingredients for harvesting:
one medium garden fruit;
2 large spoons of table vinegar;
2 large spoons of oil;
1 dessert spoon of salt;
2 large spoons of refined sugar;
a bag of ready-made Korean salad dressing;
ground coriander.

What you need to do: the melon product will need to be crushed with a grater and transferred to a glass dish. Add all the necessary seasonings and spices to the grated vegetable. Pour in refined oil and table vinegar. After everything is thoroughly mixed. Cover the dishes and leave for a couple of hours. Fill sterile containers with Korean preparation and pour over the separated juice. Such preservation can be stored at room temperature, but the containers must first be pasteurized.
How to save blanks
How and where exactly to store the workpiece directly depends on the method of canning. Pickled pumpkin, which was closed without preliminary heat treatment, must be stored in a cold place: basement, refrigerator or cellar.
Containers that have been sterilized can stand for a long time at room temperature in an ordinary kitchen cabinet. Dried or dried product should be in a ventilated place.

Pumpkin blanks for the winter easily and tasty solve the problem of preserving the pumpkin crop - the queen of our gardens. The best thing about pumpkin is its versatility. If you want something sweet, make pumpkin or candied fruit jam. And if it’s not sweet, then you can cook pumpkin caviar or pumpkin salad for the winter. Or pumpkin juice, you want it in its pure form, but you want it mixed with apples or carrots - both taste and benefits.

A variety of pumpkin blanks for the winter can be done even by a novice cook. In principle, there is nothing complicated, the main thing is to thoroughly wash and sterilize jars and lids, and also choose a delicious, sweet variety of pumpkin. And it is better that the pumpkin has the most saturated, bright orange pulp: it contains the highest amount of carotenoids.

Our site has prepared several recipes for harvesting pumpkins for the winter, which can surprise even the most fastidious eaters. The pumpkin mango recipe alone is worth it!

Pumpkin dessert for the winter "Mango"

Ingredients:
3 kg pumpkin,
2 oranges
1 lemon
10 g citric acid,
600 g sugar.

Cooking:
Cut the peeled pumpkin into cubes or slices. Scald the oranges, remove the peel from two and cut the pulp into cubes, and cut one directly with the skin. Remove only the bones, otherwise it will be bitter. Also scald the lemon and cut into small cubes with the peel. Combine all the ingredients, mix and put in a saucepan, leave for 3-4 hours on the table. During this time, the products will release juice. Arrange in clean jars, trying to separate the pieces of citrus from the pumpkin. Place jars of pumpkin in a wide bowl of hot water so that the water reaches the shoulders of the jars, cover with lids and put on fire. Sterilize from the moment the water boils for 30 minutes. Don't forget to put a towel under the jars! After the time has elapsed, close the jars with lids, turn over and wrap.

Put the pieces of citrus that remain after making this dessert in a clean jar and send it to the refrigerator - this is an excellent addition to tea.

Pumpkin juice without juicer (with citrus)

Ingredients:
4 kg pumpkin,
4 oranges
1 lemon
600 g sugar.

Cooking:
Cut the peeled pumpkin into small pieces. Place in a heavy bottomed saucepan. Fill with clean cold water so that it completely covers the pieces of pumpkin, and put on the stove. Bring to a boil, turn down the heat and simmer until the pumpkin is tender. In the meantime, squeeze the juice from the citrus fruits, remove the seeds, otherwise they will be bitter. Puree the finished pumpkin with an immersion blender, do not drain the water! Add citrus juice and sugar, stir and return to heat. Cook, stirring, from the moment of boiling, for 10 minutes. Sterilize jars and lids. Without removing from the heat, pour the juice into the jars to the top, close the lids and roll up (or twist tightly if these are screw caps). Turn the jars upside down, wrap and let cool.

This is the basic recipe, so to speak. Add apple, carrot or apricot juice instead of citrus fruits, and get new tastes, aromas and benefits. Just be mindful of the acidity level: if the added juices don't have enough acid, add lemon juice or citric acid, or better yet, sterilize the juice jars for 10-15 minutes.

Spicy pumpkin sauce for the winter

Ingredients:
1 kg pumpkin,
500 g apples (preferably sour ones),
3 large onions
100 g sugar (may have to use more)
1 lemon (zest)
1-3 pods of hot pepper,
1 tsp ground coriander,
1 tsp ground allspice,
1 tsp ground ginger,
½ tsp ground cinnamon,
2-3 tbsp vegetable oil,
salt - to taste.

Cooking:
Cut the pumpkin into cubes, peel the apples and seeds and cut into slices. Put pumpkin and apples in a saucepan, add sugar and lemon zest and let stand for a couple of hours. In the meantime, pour the skin and cores of apples with a glass of water, boil for 5-10 minutes and pour the broth to the pumpkin. Fry the onion in hot vegetable oil until translucent and also add it to the pumpkin. Put the pot with the pumpkin on the fire, put the hot pepper, finely chopped, bring to a boil and cook, stirring, over low heat for 30 minutes. Then add spices and salt and taste. You can add sugar if it turned out sour, or squeeze lemon juice if the pumpkin is too sweet. Then puree with a blender, boil for 10 minutes and roll up.

Ingredients:
2 kg pumpkin,
2 kg sugar
2 lemons
400 ml of water.

Cooking:
Peel the lemons with a fine grater. Make syrup from water, lemon juice and sugar. Be sure to remove the seeds from the lemons, otherwise it will be bitter. Stirring constantly, bring the syrup to a boil, it will turn out quite thick. The syrup must be constantly stirred until the mass becomes a pale golden color. Don't digest! Put the peeled pumpkin cut into pieces in a large saucepan and pour over the syrup. Put on fire and boil until the pieces are transparent. Pumpkin should be completely soaked in syrup. Stir so it doesn't burn! After 7-10 minutes of boiling, remove the pan from the heat and leave covered for 6-8 hours to soak. Then put on fire again, bring to a boil and boil for 3-5 minutes. Add the zest, cover and let stand for another 12 hours. Throw the candied fruits on a sieve and let the juice drain completely. Arrange the candied fruits on the trays of the dryer, set the temperature to 50-55 ° C and dry until firm, but not overdried. Before storage, mix a couple of teaspoons of starch and powdered sugar, sprinkle candied fruits and shake so that all candied fruits are covered with such powder. Store in a cool dry place in paper bags or plastic containers.

And since we started with sweets, where are we now without jam? Pumpkin jam can be turned into a real delicacy, and useful!

Ingredients:
1 kg pumpkin,
300-400 g dried apricots,
800 g sugar
1 lemon.

Cooking:
Cut the pumpkin, peeled and core, into even medium-sized cubes, if possible. Put the pieces of pumpkin into a bowl for cooking jam, layering them with sugar, and leave it on the table for a couple of hours so that the pumpkin gives juice. You can leave it overnight, there will be much more juice. Before you start cooking jam, soak dried apricots, after washing it, for 1 hour, then dry. Cut into cubes. Put the dishes with pumpkin on the fire, bring to a boil, add dried apricots and boil over low heat for about 15 minutes. Remove from heat and leave for 3 hours. Then bring back to a boil and cool again. Before the third cooking, prepare sterile jars and lids, boil the jam and arrange in jars. Roll up.

Instead of dried apricots, you can take sea buckthorn, apples, any citrus fruits - it will be delicious!

Pumpkin caviar for the winter

Ingredients:
1 kg pumpkin,
300 g carrots
200 g onion
2 heads of garlic
50 ml vegetable oil,
½ tsp ground black pepper,
salt - to taste.

Cooking:
Grate the peeled pumpkin and carrots on a coarse grater, cut the onion into half rings. Heat the oil in a heavy-bottomed pan, put the onion first, fry until transparent, add the carrots, simmer until soft and add the pumpkin. Simmer all vegetables while stirring. About half an hour after the start of stewing, add the garlic, cut into thin slices, salt, pepper, mix well and simmer until tender. Cool slightly and puree this yummy with an immersion blender or food processor. Put on the fire again, warm for 5 minutes and arrange in sterilized jars. Roll up immediately, wrap up.

If there is no blender or other kitchen helper, rub the caviar mass through a fine sieve, it will turn out a little longer, but no less tasty!

You can add tomatoes to this recipe: about a quarter of the weight of the pumpkin, just remember to remove the skin from them before stewing.

Pumpkin caviar "Assorted"

Ingredients:
1.6 kg pumpkin,
1.2 kg of tomatoes,
250 g onion
250 g carrots
200 g apples
1 celery root
1 head of garlic
1 sweet pepper
1 tbsp salt,
1 tbsp Sahara,
1 tbsp 9% vinegar,
50 ml vegetable oil.

Cooking:
Peel and cut all vegetables into roughly equal pieces. Place them on a baking sheet lined with baking paper and greased with oil. Put in heated to 180 ° C for 30-50 minutes. Toss the vegetables a couple of times on the baking sheet to cook evenly. When all the vegetables are ready, combine them with salt and sugar, add vinegar, mix and puree with a blender or rub through a sieve. Put in a saucepan, put on fire, heat well and put in sterilized jars. Roll up, turn over, wrap up. Store in a cool place.

Pumpkin salad "Lick your fingers!"

Ingredients:
800 g pumpkin,
400 g sweet pepper,
300 g tomatoes,
300 g onion
200 g carrots
1 head of garlic
100 ml vegetable oil,
80 g tomato paste,
45 g salt
40 g sugar
2 tbsp 9% vinegar,
ground black pepper, herbs - to taste.

Cooking:
Cut the peeled vegetables: onion into half rings, grate carrots on a Korean grater, pumpkin into cubes, tomatoes into slices, sweet pepper into strips. Heat the vegetable oil in a frying pan and fry the vegetables one by one - first the onions, then the carrots, then the sweet peppers, then the tomatoes, and lastly the pumpkin. While the vegetables are stewing, prepare a fragrant filling: mix tomato paste, garlic, herbs, salt, sugar and spices with a blender. Pour this magnificence into a bowl with cooked vegetables, mix, boil for 5 minutes, pour in the vinegar and arrange hot in sterile jars. Roll up, wrap up.

Pumpkin for the winter in a slow cooker (preparation for baby food)

Peel the pumpkin, cut into cubes and place in a multicooker bowl. Close the lid and set the "Baking" mode for 30 minutes. When the time is up, check the doneness of the pumpkin and, if necessary, add more time to cook. Then puree with a blender or rub through a sieve, return the puree to the bowl and heat until boiling in the same mode. Arrange the finished puree in small pre-sterilized jars, cover with lids and pasteurize for 10 minutes, then roll up. Store in a dark cool place.

And that's not all pumpkin blanks for the winter! Scroll through the pages of our site, you will find many more interesting things!

Larisa Shuftaykina

Liked the article? Share it

Print article