Pumpkin and carrot juice without a juicer for the winter
0
1890
Kitchen
Eastern European
Calorie content
45.6 kcal
Portions
3 l.
Cooking time
80 minutes
Proteins *
0.3 g
Fats *
gr.
Carbohydrates*
11.1 gr.
I highly recommend making delicious and healthy pumpkin and carrot juice for the winter. Vitamin juice will be an excellent alternative to carbonated commercial drinks. This recipe is remarkable in that you do not need a juicer to make vegetable juice.
Ingredients
Cooking process
Wash the carrots thoroughly under running water, using a brush for washing vegetables and fruits, and then peel them with a vegetable peeler. Put the peeled carrots in a saucepan to the pumpkin, and pour the required amount of cold drinking water so that it completely covers the vegetables. Pre-cut large carrots into several parts.
Put the saucepan with the contents on moderate heat and bring to a boil. Then cover, reduce heat, and cook vegetables for about 35-40 minutes. In the process of cooking, add the required amount of granulated sugar and mix thoroughly. Adjust the amount of sugar yourself depending on your own taste preferences and the natural sweetness of the vegetables.
After the time has passed, carefully remove the hot saucepan from the heat. Use a hand blender to grind the cooked vegetables. Add citric acid to the resulting vegetable puree, and boil the juice for about 5-7 minutes. In the meantime, wash the jars thoroughly in warm water and baking soda, then sterilize in a way that is convenient for you.
Gently pour the hot pumpkin and carrot juice into sterile jars. Pour boiling water over the lids or boil them, and then roll them over hot jars of vegetable juice. Then gently turn the juice cans upside down and wrap them in a warm blanket or terry towel. Leave for about a day until it cools completely, and then move the jars for storage in a closet, cellar or basement.
Enjoy your vitamin drink!