Pumpkin juice with pulp through a juicer for the winter

0
2015
Kitchen Eastern European
Calorie content 63.2 kcal
Portions 3 l.
Cooking time 50 minutes
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 15.7 g
Pumpkin juice with pulp through a juicer for the winter

Pumpkin juice is a healthy drink that contains a large amount of vitamins and minerals. Pumpkin juice can be made at home in several ways. Today I want to share a recipe for pumpkin juice with pulp through a juicer.

Ingredients

Cooking process

step 1 out of 6
For juice, choose juicy and young dessert varieties of pumpkin. Wash the pumpkin thoroughly in cool running water, pat dry with a clean kitchen towel, and then peel it with a vegetable peeler or sharp knife. Cut the peeled pumpkin lengthwise and remove the core and seeds.
step 2 out of 6
Cut the peeled pumpkin into small, medium-sized pieces.
step 3 out of 6
Put the prepared pumpkin in a deep saucepan with a thick bottom and cover with cold drinking water so that it completely covers the pumpkin. Put the saucepan with vegetables over moderate heat and bring to a boil. Then reduce heat and simmer the pumpkin for about 20-25 minutes.
step 4 out of 6
Carefully remove the boiled pumpkin from the water using a slotted spoon, put in a small bowl, and then cool slightly.
step 5 out of 6
Pass the cooled pumpkin through a juicer. Pour the vegetable mass into a saucepan with a thick bottom, add the required amount of granulated sugar and citric acid, mix thoroughly. Then dilute with the required amount of drinking water, put on fire and boil the juice for about 5 minutes. Wash the jars thoroughly in warm water and then sterilize in a water bath or microwave.
step 6 out of 6
Pour the hot pumpkin juice gently into clean jars. Pour boiling water over the lids or boil, and then roll up with a seaming machine. Turn the juice cans upside down and wrap them in a warm blanket. Leave in this form for about 12-15 hours, and then transfer the jars to storage in a cool dark place.

Enjoy a healthy drink!

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