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Pumpkin and carrot juice through a juicer for the winter

0
1961
Kitchen Eastern European
Calorie content 45.6 kcal
Portions 5 l.
Cooking time 70 minutes
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 11.1 gr.
* per 100 gr. product
Pumpkin and carrot juice through a juicer for the winter
Content

Pumpkins grow in large numbers at the dacha, and until recently I did not know what to do with them. To freeze for the winter, you need a large freezer. And so I decided to take a chance and, on the advice of a friend, make pumpkin and carrot juice for the winter. The experiment was successful. Now I want to share this recipe with you.

Ingredients

Cooking process

step 1 out of 10
Wash the carrots thoroughly under cold running water using a brush for washing fruits and vegetables, and then peel them with a vegetable peeler.
step 2 out of 10
Wash the pumpkin well under cool water, pat dry with a dry kitchen towel, and then peel it with a vegetable peeler or sharp knife. For juice, it is best to choose juicy and young dessert varieties of pumpkin. Cut the peeled pumpkin and carefully remove the core with seeds, then cut into medium-sized pieces.
step 3 out of 10
Pass the peeled pumpkin through a juicer. Pour the resulting juice into a metal saucepan with a thick bottom.
step 4 out of 10
Then pass the prepared carrots through the juicer.
step 5 out of 10
Pour the carrot juice into a pot of pumpkin juice. Mix thoroughly.
step 6 out of 10
Put a saucepan with vegetable juice on a low heat and bring to a boil. Then reduce heat and simmer the juice for about 5 minutes, periodically skimming off any foam that has formed using a small sieve.
step 7 out of 10
Then add the required amount of granulated sugar and mix well. Bring to a boil again and simmer for a few more minutes. Adjust the amount of granulated sugar according to your own taste preferences and depending on the natural sweetness of the vegetables. Carefully remove the saucepan from the heat.
step 8 out of 10
While the juice is brewing, prepare the jars. Wash them thoroughly in warm water using baking soda or detergent, and then sterilize in the microwave, water bath, or oven. Gently pour the hot pumpkin and carrot juice into the jars.
step 9 out of 10
Pour the lids with pre-prepared boiling water or boil in a separate container, and then tighten the hot jars of juice with sterile lids.
step 10 out of 10
Turn the jars of vegetable juice upside down and wrap them in a warm blanket or towel. Leave in this position to cool completely for about 12-16 hours, then transfer them to long-term storage in a dark, cool place. Taste any remaining vegetable juice immediately.

Enjoy a flavored drink!

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