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Pumpkin and carrot juice at home for the winter

0
725
Kitchen Eastern European
Calorie content 36.8 kcal
Portions 1.5 l.
Cooking time 50 minutes
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 11.1 gr.
* per 100 gr. product
Pumpkin and carrot juice at home for the winter
Content

Pumpkin is a unique product that contains a large amount of useful vitamins and minerals, and also helps to lose weight and cleanse the body of toxins. With great pleasure I want to share a simple and quick recipe for pumpkin and carrot juice for the winter.

Ingredients

Cooking process

step 1 out of 8
The first step is to prepare all the necessary ingredients for the juice. Wash the carrots thoroughly under cold running water, the remains of soil and dirt, and then peel them using a vegetable peeler. Cut the peeled carrots into medium-sized pieces.
step 2 out of 8
Wash the pumpkin well, dry it, and then peel it with a vegetable peeler or a sharp knife. For juice, choose juicy, young pumpkin of sweet dessert varieties with soft skin. Cut the peeled pumpkin into medium-sized pieces.
step 3 out of 8
Wash the lemon thoroughly under cold running water, and then pour over it with previously prepared boiling water. Pat dry with a clean kitchen towel or paper towels and then cut in half. Using the citrus tool, squeeze out the lemon juice.
step 4 out of 8
Pass the prepared carrots and pumpkin through a juicer. If you don't have a juicer available, you can use a meat grinder, food processor, grater, or blender.
step 5 out of 8
Put the vegetable cake in a saucepan with a thick bottom, and then pour the required amount of cold drinking water, mix thoroughly and put on a low heat, bring to a boil, then carefully remove from heat and drain the liquid through a sieve and squeeze the vegetable cake well.
step 6 out of 8
Pour the resulting liquid back into the pan, add carrot, pumpkin and lemon juice, then add the required amount of granulated sugar and mix thoroughly. Put the saucepan with the contents on low heat and bring to a boil, stirring constantly. Adjust the amount of granulated sugar depending on your own taste preferences and the natural sweetness of the vegetables.
step 7 out of 8
Prepare the jars. Wash them thoroughly in warm water and baking soda and then sterilize in a water bath, microwave, or oven. Carefully remove the saucepan with juice from the heat, and then carefully pour into sterile jars. Pour boiling water over the lids or boil them, and then screw them up or roll them up, using a seaming machine, hot cans of juice.
step 8 out of 8
Gently turn the hot jars of pumpkin and carrot juice upside down and wrap them in a warm blanket or towel. Leave in this position for about 12-18 hours until they cool completely, then turn them over and store them in a cool dark place for long-term storage - in a basement, cellar or closet.

Enjoy a healthy vegetable drink!

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