Pumpkin-apple juice through a juicer for the winter

For harvesting the juice, it is best to choose nutmeg pumpkin varieties, their taste is sweeter, and the fruits are more juicy. We wash the pumpkin under running water, then peel and remove the seeds. Cut the pumpkin into small pieces so that it fits easily into the opening of the juicer.

We pass the pumpkin through a juicer. We get a beautiful sunny juice with pulp.

We select apples of hard sweet varieties, ripe and juicy. We wash them under running water, put them on a kitchen towel and let them dry from the water for 10-15 minutes. If you have purchased apples, it is best to peel them off with a vegetable cutter. If the apples are homemade, cut them in half, remove the stem and seeds. Cut the apples into 4-6 pieces and pass them through a juicer.

As a result, we get pumpkin-apple juice in a 1: 1 ratio. If you want apple juice to dominate, increase the number of apples. Mix both types of juice in an enamel saucepan, add sugar, stir with a wooden spoon every 5-7 minutes for an hour to dissolve all the sugar.

We wash bottles or cans for preparing juice with baking soda, rinse with running water and put the neck down in a cold oven on the grill. We sterilize bottles at a temperature of 110-120 degrees for 7-10 minutes. We take out the finished bottles from the oven and let them cool completely. Pour the finished juice into jars and tighten it tightly with boiled lids. Since we prepared the juice without heat treatment, it must be stored in the refrigerator. Due to the high concentration of juice and a large amount of sugar, the juice is perfectly stored for a long time, and after opening the bottle, the juice will last for a long time, since it must be diluted with water before use.