27.04.2015 5 542 0 ElishevaAdmin

Preserves, jams, marmalade / Pickles, marinades, salads, sauteed / Candied fruits, drying and freezing

You can often see how the owners feed chunks of pumpkin to a cow or a piglet, while they themselves, at best, husk pumpkin seeds. Forgotten, you can see how many wonderful dishes you can cook from it. After all, this is an exceptional product for many reasons: it is perfectly absorbed; normalizes digestion and rejuvenates blood vessels, contains many useful substances; present in all kinds of diets due to its low calorie content; prepares very quickly. It is good to give it to children, it is convenient to prepare for the winter.

The simplest is to bake, grind and freeze. In winter, a pumpkin from such a blank can be put into porridge, squeezed out juice or used as a filling. And you can prepare immediately in the form of a puree.

We remind you that in order to place the blanks, the jars are pre-washed, sterilized and dried. Lids also boil.

When preparing the pumpkin for processing, we clean it, remove all the insides, and cut the pulp into cubes or strips.

Pumpkin puree with apples

Ingredients

Pumpkin, 1 kg

Apples, ½ kg

Sugar, 4 tbsp

Citric acid, 1 tsp.

Peel apples and pumpkin, grind in a meat grinder. Cook with sugar slowly for 2 hours. Add citric acid at the end. We seal in hot jars.

Pumpkin puree with plums
Ingredients

Pumpkin, ½ kg

Plums, ½ kg.

1. We clean the pumpkin, cut the pulp into pieces. Cut the plums in half, discard the pits.

2. Cook plums with pumpkin, chop. Boil the puree and roll up.

Pickled pumpkin is a great appetizer and goes well with meat dishes.

Pickled pumpkin №1
Ingredients

Water, 1 l

Salt, 30 g

Sugar, 20 g

Vinegar 9%, 80 ml

Spices (black pepper, bay leaf, you can put cinnamon and cloves)

Water, 1 l

We prepare the pumpkin, as usual, scald the cubes from it and cool. We put it in jars, sprinkling with spices, pour the marinade in a boiling state. We subject jars to sterilization: liter - for 20 minutes, half-liter - for 15.

Pickled pumpkin №2
Ingredients

Salt, 30 g

Sugar, ½ kg

Vinegar 6%, 1 l

Cinnamon and cloves

We make cubes from the pumpkin, immerse them in a boiling marinade and slowly boil until soft. We roll up, spreading out on the banks.

Pickled pumpkin №3

Ingredients

Pumpkin, 3-4 large berries

Salt, 250 g

Horseradish chopped, 20 g

Celery in leaves, 25 g

Parsley, 25 g

Dill, 25 g

Hot pepper, 1 pod

Bay leaf, 2-3 leaves

Vinegar 80%, 200 g

Cut the pumpkin into cubes, blanch (5 minutes) and cool. We lay out in jars, pour the marinade into them. We pasteurize the jars at 85ºС (3-liter 35 minutes, liter 25) and roll up.

Pickled pumpkin №4
Ingredients

medium sized pumpkin

Cinnamon, 1 stick

Allspice, 1 pea

Black pepper, 1 peas,

Carnation, 1 bud

Vinegar 6%, 700 g

Water, 700 g

Dip the pieces of pumpkin pulp into boiling water and keep it there for 10-15 minutes. Take out and cool. We cook the marinade and also cool. Pour the pumpkin cubes laid out in jars with a cold marinade. Do not roll up, store in the cold.

Pickled spicy pumpkin
Ingredients

Pumpkin, 4 kg

Garlic, 100 g

Parsley-greens, 200 g

Hot red pepper, 300 g

Vegetable oil, 150 g

Salt, 50 g

Sugar, 350 g

Vinegar 9%, 200 ml

Water, 1 l

From the pulp of the pumpkin, as usual, we make cubes, chop the remaining components finely. We put everything in a saucepan, pour the marinade (hot), pour in the oil. Cook for 30 minutes, stirring occasionally.

Throwing it on a sieve, we decante the marinade separately. Having spread the vegetables in jars, boil the marinade again and pour the jars. Roll up.

Now let's deal with winter salads and pumpkin snacks, of which there are a great many. Here are some of the most successful ones.

Pumpkin Appetizer with Asparagus Beans
Ingredients

Pumpkin, 2 kg

Asparagus beans, 1 kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Garlic, 150 g

Salt, 50 g

Sugar, 200 g

Vegetable oil, 300 g

Vinegar 6%, 100 g

dill greens

We cut traditional cubes from the pumpkin, cut the beans with sticks, and sweet pepper - in half rings. Grind tomatoes with garlic with a blender, add vinegar, salt with butter and sugar. In the resulting mass, we immerse the chopped vegetables along with chopped dill. We heat slowly, slowly cook for 40-50 minutes, stir from time to time. Lay out hot and roll up the jars.

Pumpkin caviar with vegetables
Ingredients

Pumpkin, 1 kg

Tomatoes, 1 kg

Sweet pepper, 1 kg

Apples, 1 kg

Asparagus beans, 1 kg

Onion, ½ kg

Salt, 50 g

Sugar, 300 g

Vinegar 9%, 50 g

We prepare vegetables for processing, grind them separately with a blender or with a meat grinder. We simply chop the onion and pass it in oil for 10 minutes in a basin. Add sugar and salt, tomatoes and pumpkin to the onion. Bring the mixture to a boil, add the remaining vegetables to it and slowly cook for 1 hour, stirring occasionally. Add spices and cook for 10 minutes. We place on the banks, roll up and wrap the banks.

A spicy snack for the winter. Pumpkin "Sharp"
Ingredients

Pumpkin, 1.3 kg

2 onions

Salt, 2 tbsp

Sugar, 5 tbsp

Grated horseradish, 3 tbsp

Mustard seeds, 2 tsp

Vinegar 6%, 500 ml

Dill seeds

1. Having received pumpkin cubes, salt them and leave them overnight.

2. In the morning we make a marinade - pour half a liter of water into a saucepan, vinegar with sugar and boil it all. Blanch the salted pumpkin in it for 5 minutes. We strain the liquid and put it on fire again.

3. Cool the pumpkin, place it in jars. In each jar we put horseradish, onion rings, dill and mustard seeds. Pour the boiled marinade over and leave overnight again.

4. In the morning, drain the marinade from the jars, boil and pour again. Close with nylon lids, store in the cold.

pumpkin with grapefruit
Ingredients

Pumpkin, ½ kg

Grapefruit, 2 fruits

Zest of one lemon

Sugar, 750 g

Ground ginger, 1 tsp

Vinegar 6%, 1 tbsp

1. From the pulp of the pumpkin we make cubes or strips. Cut the lemon zest into thin strips, mix it with sugar, ginger, vinegar, bring to a boil.

2. We immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heat and leave it overnight.

3. In the morning we resume heating, boil for 3 minutes and let cool. Meanwhile, we extract the pulp from grapefruits, discarding the seeds and films. Add the grapefruit pulp to the pumpkin, store the resulting composition in the refrigerator.

Pumpkin in apple juice
Ingredients

Pumpkin medium

Sugar, 200 g

Apple juice, 1 l

Pour pumpkin pulp cubes with juice and sugar in a boiling state, if desired, you can add spices - ginger or cardamom. Let's cool down. Return to the fire again, cook for 20 minutes and roll up in jars.

Salad "Snack" from pumpkin for the winter
Ingredients

Pumpkin, 2 kg

Carrots, ½ kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Onion, 300 g

Garlic, 2 heads

Salt, 2 tbsp without top

Sugar, 100 g

Vegetable oil, 200 g

Vinegar 70%, 2 tbsp

Black pepper

coriander seeds

We cut carrots and pumpkin into cubes, cut strips from pepper, and cubes from onions. Grind the tomatoes. Saute onions and carrots in oil. Add pepper and pumpkin to them, simmer for a few minutes, then pour over ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add spices with garlic at the end, cook for 5 minutes and distribute in jars. Roll up.

Pumpkin salad. Recipe for the winter
Ingredients:

Pumpkin, 1 medium

Onion, 2 pcs

Salt, 30 g

Sugar, 100 g,

Vinegar 9%, 600 g

Water, 300 g

Peppercorns, black, 5 pcs

Peppercorns, allspice, 3 pcs

Bay leaf, 2 leaves

Mustard seeds, 1 tsp

Carnation, 2 buds

1. Salt the pumpkin cubes and leave it like that for a day.

2. Prepare the marinade from the rest of the ingredients, cool it.

3. In the morning, put the pumpkin in jars and pour cold marinade over it.

4. We continue sterilization of jars for 1 hour. Roll up.

You can make many different desserts from pumpkin. Here is an excellent jam.

Pumpkin jam
Ingredients

Pumpkin, 1 kg

Sugar, 1 kg

Water, 400 ml

Vanillin

1. From the pumpkin we make cubes with a side of 1.5 to 3 cm. Blanch them and cool.

2. Cook sugar syrup, pour it, boiling, pumpkin cubes and leave overnight.

3. In the morning, cook for 20-30 minutes, remove to cool for 2 hours.

4. We cook until the pieces are transparent, at the end we put vanillin.

5. We roll up in banks.

Pumpkin jam with apples
Ingredients

Pumpkin, ½ kg

Antonovka apples, ½ kg

Lemon, 1 piece

Pears, 2 pcs

Sugar, 1.2 kg

Water, 1 tbsp

Vanillin, pinch

1. Pour pumpkin cubes with sugar and leave overnight.

2. In the morning we cut pears and apples, add them together with water to the pumpkin and set to heat.

3. Cook jam in 4 runs. In the middle of the process, add a lemon, scalded and cut very finely (discard the seeds).

4. At the last cooking, at the end of it, add vanillin. The jam must be chunky. different color The syrup must be clear.

5. We lay out the jam hot, roll up the jars.

Pumpkin and physalis jam
Ingredients

Pumpkin, 1 kg

Physalis, ½ kg

Sugar, 1.5 kg

Carnation, 1-2 buds

We cut the pumpkin into cubes, the physalis into quarters. We put them together, sprinkle with sugar and do not touch for 6-8 hours. We cook in 3 calls, the breaks between successive brews should be maintained for 6-8 hours. During the last cooking, put the cloves. Roll up.

Pumpkin jam with dried apricots
Ingredients

Pumpkin, 1 kg

Dried apricots, 200 g

Sugar, 1 kg

Mix pumpkin cubes with pieces of dried apricots, sprinkle with sugar and leave overnight. The next morning, cook the jam to the end, but do not roll it up, but store it in the cold.

Pumpkin jam with rowan
Ingredients

Pumpkin, 1 kg

Rowan, 100-200 g

Sugar, ½ - 1 kg

Citric acid, 1 tsp

Cinnamon or ginger, ½ tsp

Water, ½ tbsp

Dip the pumpkin cubes into the syrup, cook for 30 minutes after the moment of boiling. We put mountain ash to the pumpkin, cook for 15 minutes and roll it into jars. Wrap up.

Pumpkin and orange jam
Ingredients

Pumpkin, 1 kg

Oranges large, 3 pcs

Walnuts, 1 tbsp

Water, 1 l

From oranges, first remove the zest, then squeeze the juice, fry the nuts. Cook pumpkin cubes in syrup until half cooked, put nuts and zest, add juice. Cook until thickening starts. We roll up, spreading the jam in jars.

Pumpkin marmalade
Ingredients

Pumpkin, 3 kg

Lemons, 2 pcs

Sugar, 1.5 kg

Cinnamon, 1 tsp

Carnation, 5-6 buds

Water, 2 l

1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind in mashed potatoes, pour sugar in a basin and cook. Stir the brew with a spatula, wait for the mass to begin to separate from the walls.

2. Put the zest from the lemons and all the juice squeezed out of them to the pumpkin puree, cook for another 15 minutes.

3. We lay out the puree in jars and leave them open until cool.

4. We cover each jar with a piece of parchment, tie it and store it in a cold place.

Candied fruits and something similar to dried apricots can be made from pumpkin - dried pumpkin. Consider these 2 recipes.

candied pumpkin

In this case, a layer of pulp is used, adjacent to a hard crust, to a depth of 1 cm inside, no more.

1. Cut pumpkin into cubes, prepare syrup based on sugar and water in a ratio of 1:1.

2. Cook pumpkin cubes in syrup until the syrup begins to stretch.

3. Express the syrup, dry the remaining pieces on parchment. Candied fruits are stored in a paper bag in a dry place. You can put them in tightly tied jars.

"Dried apricots", or sun-dried pumpkin

In this case, we choose a pumpkin from dessert varieties. We cut cubes of 3x3 cm from its pulp. First we dry them simply in the air, then we shift them under the sun's rays. We complete the drying stage in the oven, with the door open and a temperature of 50-60ºС. We store in packages. Serving on the table, you can sprinkle "dried apricots" with powdered sugar.

An ordinary gardener knows very little about harvesting pumpkins for the winter. Porridge, side dish - that's all the options for the country menu. Some gardeners grow pumpkins of late varieties. Such balls are able to lie until the New Year without loss of marketability. Then seeds begin to sprout inside, and the pumpkin has to be put into compost or fed to animals.

Early varieties and hybrids are sweeter, their flesh is softer and more aromatic. But they are stored for a maximum of 2-3 months. And how you want to pamper your home with a pumpkin vitamin dish in winter! There are a sufficient number of recipes for harvesting giant berries for the future. Among them, the most fastidious summer resident will find the one that suits his taste. The main thing: do not be lazy and spend time processing the crop.

Composition and useful properties of pumpkin

Pumpkin more than once rescued a person in times of famine. She is rich and tasty. The fruit is 2/3 pulp.

Pumpkin contains:

• acids (pantothenic, folic);
• vitamins (C, PP, K, A, T, E, group B);
• manganese, fluorine, zinc;
• sulfur, chlorine, iodine, phosphorus;
• zinc, iron, sodium, copper;
• calcium, magnesium.

Regular consumption of pumpkin normalizes digestion, regulates the water-salt balance of the body. Fruit juice is a mild diuretic. It works without undue stress on the kidneys. Pumpkin has a mild laxative effect. Dishes from it are useful for chronic constipation. In this case, dehydration of the body does not occur. By the amount of proteins and iron, pumpkin is in the lead. It surpasses the eggs of chickens and quails.

The berry is useful for people who monitor their weight: it has very few calories (about 22 kilocalories). Saturation occurs quickly, the body does not store excess fat.

I want to have dishes from the usual inhabitant of the garden on the menu all year round.

Choosing the best variety and preparing a pumpkin

What variety is best for pumpkin blanks? Answer: anyone! It is important to understand what type of canned food the gardener wants to cook. For marmalade, jam or puree, summer varieties with tender and juicy pulp are suitable. They contain a lot of sugars and are easy to digest. The blanks will be fragrant, with a uniform consistency.

Varieties and hybrids with dense, slightly juicy pulp are suitable for drying and drying. From such a pumpkin, wonderful candied fruits are obtained. Such fruits are suitable for compotes and jams: the contents will be whole, not boiled soft.

Fruit preparation

Fully ripened pumpkins with a whole peel are suitable for harvesting for the future. If the skin is damaged by insects or animals, the fruits are not taken for canning. It is important not to injure the fruit at the point of attachment to the vine: if the integrity of the coating is violated, pathogenic bacteria and fungal spores will penetrate into the pulp. This will affect the quality of the blanks.

Before preparing canned pumpkin, you need:

1. Wash pumpkin with hot water. For heavy soiling, use a brush.
2. Dry the fruits or wipe dry with a paper towel.
3. Cut in half and scoop out the seeds with a spoon. They should be washed in cold water, dry and eat.
4. With a spoon, clean out the remnants of the seminal chambers: in canned food they are felt like woody fibers.
5. Using a special knife, remove the peel.
6. Cut out areas of pulp with an uncharacteristic color.
7. Cut the pulp into pieces according to the requirements of the recipe.

If it is impossible to process the whole fruit in one canning, it is recommended to pack a part of it in a plastic bag and put it in the refrigerator. So the pumpkin should be stored for 1 day.

Recipes for delicious preparations for the winter

Winter pumpkin preparations diversify the menu in the cold season. They come in handy in posts: dishes quickly saturate and are not modest. Golden juices and jams provide a tired body with a complex of minerals and vitamins.

Pumpkin side dishes are popular in home cooking. Their sweetish taste is in perfect harmony with cereals, chicken and fish.

Gardeners are interested in: what can be cooked soon from pumpkin at home. Full lunch! And prepared semi-finished products in this case will come in handy. The best recipes for processing pumpkin crops will help fill winter cooking with sunlight and healthy vitamins.

Dried

Drying pumpkin for the winter is quite simple. To obtain tasty preparations, you should choose a variety or hybrid with dense, slightly juicy flesh of bright orange or yellow flowers. The easiest way is to dry the fruit in the open air.

How to proceed:

• cut the prepared pumpkin into pieces 1-1.5 centimeters thick;
• put them in one layer on a flat surface (a baking sheet with low sides will do);
• cover with a layer of insect gauze on top;
• take out to a sunny, ventilated place.

After 2-3 days the product is ready. Pieces should be removed in a canvas bag and stored in a dark, dry place. Qualitatively dried pumpkin retains freshness for up to a year.

It is easy to make a dried billet in an electric dryer or oven. Sequencing:

• cut the fruit into pieces 3-4 centimeters in size;
• blanch them in salted or sweetened water for 2 minutes;
• dry on a paper towel;
• Lay in a 3cm layer on a baking sheet or wire rack.

IN gas oven drying is carried out with the door half open at minimum heat. The process lasts 4-5 hours. In the electric (new model), select the "Drying" mode and follow the instructions.

Dried

With this method of preparation, pieces of a sunny vegetable are obtained similar to candied fruit. The treat goes well with tea or coffee. Low-calorie sweetness will please gardeners watching the weight. Children especially love these candies.

How to proceed:

• cut the pumpkin into slices or slices 3-4 centimeters thick;
• put in a glass container and cover with sugar (the amount of the ingredient is determined by the taste of the gardener);
• hold first 2-3 hours in warmth, then 12 hours in the refrigerator;
• pour the released syrup into a saucepan and bring to a boil;
• carefully transfer the pumpkin to a saucepan with syrup;
• warm up for 4-5 minutes (but do not boil);
• take out the pieces and dry on a sieve;
• place in an electric dryer or oven and bring drying to readiness.

A fully cooked dried pumpkin has a crust on the outside, soft on the inside. It should be stored in a glass container with a ground-in lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar is a delicious and healthy delicacy. Its sweetish taste will appeal to all households. Pumpkin caviar should be used as an appetizer or side dish for meat dishes.

To prepare the dish you will need:

• prepared pumpkin - 2.5 kilograms;
• carrot - 0.8 kilograms;
• salad onion white color- 0.5 kilograms;
• little vegetable - 1/2 cup;
• tomato paste - 1 cup;
• ground pepper - 1/2 teaspoon;
• vinegar 9% - 50 milliliters;
• salt - 1.5 tablespoons.

Caviar preparation:

1. First you should boil the pumpkin in water (2 liters of liquid will be required). The vegetable pieces should be soft.
2. Peel the rest of the vegetable ingredients, chop and fry in vegetable oil until tender. You can fry together or separately. The main condition: the components must not burn!
3. Put the pumpkin and roast in a bowl and puree with a blender (it is permissible to grind the mixture with a meat grinder).
4. Put all the spices, tomato paste. Cook on low heat for 40-45 minutes. You need to stir constantly.
5. Remove from heat and pour in the vinegar. Pack immediately into prepared jars. Caviar is required to be sterilized in any way familiar to the gardener for 20-25 minutes.

Turn the finished canned food on the lids and cool. You can store the delicacy at room temperature. Shelf life is one year.

Classic marinating recipe

Pumpkin contains little acid. When harvesting, it should be borne in mind that there is practically no natural preservative in the product. For the preservation of canned food, it is recommended to add vinegar or its substitutes (red currant juice, barberry infusion).

What products are needed:

• sweet pepper - 0.5 kilograms;
• burning - 2-3 pieces;
• sugar - 1 cup;
• salt - 1/4 cup;
• vinegar - 1 cup;
• purified water - 2 liters;
• garlic - 1 head;
• cloves and peppercorns - to taste.

How to prepare a snack:

1. You should start by preparing the filling. Pour purified water into a deep saucepan, add salt, sugar, spices and cook for 5 minutes over low heat.
2. While the marinade is cooking, you should do the vegetables. Cut the pumpkin into pieces of the desired size. Peel the pepper and chop into strips. Remove the covering scales from the garlic. Gently place all the vegetables in a saucepan with boiling marinade and cook for 30 minutes with slow heating.
3. Pour vinegar in portions, stir and turn off the heat. Pack contents immediately into clean jars.

The dishes can be closed with plastic lids. But then the pumpkin will be usable for 3 months. Snacks should be stored in the refrigerator.

Pickled with spices without sterilization

The recipe without sterilization involves self-pasteurization. With such instant cooking little time is spent on direct production. But the self-pasteurization process lasts up to 2 days: it depends on the volume and number of cans. This method canning allows the gardener to use any spices growing on the beds: onion, garlic, dill, horseradish (root and leaves), blackcurrant and cherry leaves, tarragon.

Marinating occurs according to any chosen recipe. At the end, it is required to package the semi-finished product in sterile containers, cork with lids, turn upside down and carefully wrap. The self-pasteurization process begins. It lasts until the canned food is completely cooled. The finished product is stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This spicy-sweet appetizer is the perfect addition to your winter menu. Adults can use it as a side dish for the main course.

What you need:

• 1 kilogram of bright yellow pumpkin;
• 0.5 kilograms of carrots;
• 1 kilogram of multi-colored (for beauty) sweet pepper;
• 0.5 kilograms of onions;
• 0.5 fully ripe tomatoes;
• 100 milliliters of vinegar;
• 1/2 cup sugar;
• 1/4 cup salt;
• for frying: refined vegetable oil;
• 1/2 teaspoon ground pepper.

How to cook:

1. In a deep frying pan (or stewpan) put chopped onions, carrots and peppers. Fry until half cooked.
2. Add pumpkin and simmer covered for 10 minutes. Add chopped tomatoes and simmer until done.
3. Put salt, sugar, ground pepper and vinegar into the semi-finished product. Warm up 10 minutes. Remove heat.
4. Pack immediately in sterile jars and seal. Salad with bell pepper and pumpkin can be stored at room temperature.

It’s good to eat such yummy even at the height of the harvest: the appetizer will replenish the vitamin and mineral balance of the gardener.

Appetizer with eggplant

Another variation of a spicy-sweet side dish for winter dishes. The blue ones add a spicy bitterness to the dominant sweet taste of pumpkin.

To prepare an eggplant snack you will need:

• little blue ones - 2 kilograms;
• pumpkin with dense pulp - 2 kilograms;
• juicy red tomatoes - 2 kilograms;
• garlic - 0.2 kilograms;
• any refined vegetable oil - 0.5 liters;
• sweet multi-colored pepper - 1 kilogram;
• salt - 3 tablespoons;
• sugar - 1/2 cup;
• vinegar 9% - 2/3 cup.

How the mixture is preserved:

1. The first step is to prepare the dressing. Puree the tomatoes with a blender and mix with chopped garlic. Pour into a bowl or cauldron and add sugar, butter and salt. Set to minimum heat.
2. While the filling is preparing to boil, you should do the base. Cut the pumpkin, remove the skin from the eggplant and cut it too. Remove seeds from peppers and chop into strips.
3. Pour the prepared vegetables into the boiled dressing. With constant stirring (so that the mixture does not burn), cook for 45 minutes. Pour vinegar in portions, stir and heat (without boiling for 5 minutes).

Pack the finished snack in sterile dishes, roll up, put on lids and wrap. After cooling, the mixture stands perfectly at room temperature.

Jam with lemon for children

Everyone knows the benefits of lemon. They strengthen the immune system and treat colds. And how many children willingly eat sour citrus? Pumpkin and lemon jam will easily solve the problem.

What should be on hand:

• red pumpkin - 1 kilogram;
• granulated sugar - 0.8 kilograms;
• lemon - 0.3 kilograms;
• cinnamon - 1 teaspoon.

How the delicacy is preserved:

The process differs little from the classic way of making jam. Peel the zest from the lemon, remove the white films and remove the seeds. Pumpkin and lemon should be cut into pieces of arbitrary size. Ready ingredients need to be poured into a basin and covered with sugar on top. After 6-7 hours, pumpkin and lemon will release juice. The basin should be put on minimum heat, bring to a boil, boil for 5 minutes and turn off the heat.

Leave the basin for 8 hours to soak the ingredients with syrup. Then put on heat and repeat the operation. The total boiling time is 20-25 minutes. This is enough to completely boil the pumpkin. The readiness of the product is determined by the degree of spreading of the drop on the plate: if there is a puddle - cook more, it is worth a slide - it's ready. Jam is stored in sterile jars at room temperature.

Canned pumpkin with orange

In this recipe, the gardener has room for creativity. Ingredients (pumpkin and orange) are taken in equal amounts, the mass of sugar varies depending on taste and preferences. From spices are used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients are cut - pumpkin and orange. They are stacked in clean jars in layers. The lining must be tight.

Each layer is sprinkled with spices and granulated sugar. Then the contents are poured with boiling water over the shoulders of the jar and sterilized for 20-25 minutes. The finished product is rolled up and (after cooling) is stored in the room.

Apple-pumpkin puree

An excellent pumpkin dessert using sour apple varieties. The ingredients are taken in equal quantities. The sour apple juice acts as a preservative. Pectin gives the workpiece density. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into random slices. Puree the ingredients with a blender. Then add sugar and put on minimum heat. Cook with constant stirring for 25 minutes.

The finished puree has a rich golden hue. It is perfectly stored in sterile jars until the next harvest.

Pumpkin - Estonian pineapple

A beautiful name hides a recipe for an ordinary pickled pumpkin. The pieces are transparent, similar to pieces of pineapple from a jar. Preserving is not difficult.

You will need:

• pumpkin - 2 kilograms;
• granulated sugar - 2 cups;
• purified water - 1 liter;
• vinegar 9% - 2/3 cup;
• salt - 2 tablespoons;
• cloves, cinnamon, anise, peppercorns - to taste.

How to cook:

1. First you need to prepare the filling. Pour water into a deep saucepan and bring to a boil. Then add salt and sugar and boil again.
2. Put the chopped pumpkin into the marinade and cook on low heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable with marinade.
3. Put the pan back on the fire, put the spices and cook until the pumpkin is transparent. Pour vinegar in portions and mix. Canned food is ready.

They should be laid out in clean jars, sterilized for 15 minutes and rolled up. The "tropical" product is stored until the next harvest.

in Korean

Preparing spicy canned pumpkin in Korean is not difficult at all. Marinating takes a little time. Such an appetizer will add variety to the menu of spicy lovers.

It is important to have a special grater in the kitchen to get long stripes: this way the pumpkin will marinate better.

What should be on hand:

• yellow or orange pumpkin - 0.5 kilograms;
• vinegar 9% - 2 tablespoons;
• vegetable oil- 2 tablespoons;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• ready-made mixture for salads in Korean - 1 piece;
• ground coriander - 1 teaspoon.

To prepare the pumpkin, grate it on a special grater and put it in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

Set the bowl aside for 1-2 hours to get the juice. Then put into clean jars. It is required to monitor the amount of pumpkin and filling. Pumpkin should be completely covered with juice. Put the container with canned food for sterilization. Then seal and invert onto lids. Ready pumpkin is stored for a year in the room.

How to store blanks

The method and place of storage of pumpkin blanks are determined by the canning method. Blanks without sterilization or self-pasteurization must be kept in a cold place - a cellar or refrigerator. The final heat-treated canned food is great in a regular cabinet in the kitchen or pantry. Dried and cured squash require a well-ventilated, dry area.

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Recipe for pumpkin jam.

Pieces of pumpkin with bacon melting in your mouth are a very original dish for everyone. We look at the recipe for pumpkin in a pan and experiment in the kitchen.

Looking at this sunny jam and tasting it, you will not immediately understand what it is made of. But such a jam is so tasty that it is simply impossible not to fall in love with it from the first spoon.

This is a very tasty and healthy pumpkin caviar for the winter. Such caviar can be used not only as a snack, but also as a sauce for pasta, chicken, cutlets or meat. Versatile snack!

Pumpkin is not only very tasty, but also quite a healthy vegetable, and if you combine it with a bright sunny orange, you get a great treat that will delight you in the cold winter.

Pickled pumpkin has a pleasant sweet and sour taste. Pairs well with roasted meats. Such a pumpkin can be consumed immediately, or you can roll it into jars and leave it for the winter. Be sure to try!

The best gratitude is to quote the entry;)

Now there is probably no such person who does not know that pumpkin is a very tasty and healthy vegetable. And in the hands of a good cook, the pumpkin turns into… no, not into a carriage, but into a real delicacy. Therefore, today I have prepared for you the most best recipes pumpkin blanks for the winter.

If you prepare at least some of them, then a tasty and satisfying winter is guaranteed to you. Because pumpkin harvested for future use is not only minerals and vitamins that our body needs in the autumn-winter and spring periods. But also a variety of pumpkin dishes with fruits and vegetables.

Check out these recipes, you might be interested in them:

Let's see what the best preparations for the winter can be made from everyone's favorite pumpkin.

How to make pumpkin puree

I think, for you, my dear hostesses, the question should not arise, how to make pumpkin puree? The recipe is so simple that even a child can handle it. Moreover, we will cook mashed potatoes with cranberries, and it is very suitable for baby food. It will also serve as a wonderful filling for pies. However, you will figure it out...

Pumpkin Puree Recipes Quick and Delicious:

• pumpkin - 1.5 - 1.7 kg.,
• water - 1 l.,
• brown sugar - 300 g.,
• cranberries - 300 g.,
• cloves - 3-5 pcs.

How to make pumpkin puree:

Wash the pumpkin well, remove the skin, seeds, cut into small cubes. Boil water with sugar. Pour pumpkin cubes into boiling syrup and stir to cook.

Squeeze juice from clean, washed cranberries. You can use a juicer, rub through a sieve, or through a gauze cloth. Add this juice to the saucepan where the pumpkin is boiled. The complete cooking process of mashed potatoes takes a total of 30 minutes.

5 minutes before the end of cooking, add cloves in pumpkin puree, boil. Throw the finished pumpkin on a sieve, let the excess water drain. Then immediately wipe through a sieve, or you can wipe it in a blender.

Put hot puree into clean, prepared jars, sterilize half-liter jars for 15 minutes, liter jars for 25 minutes, from the moment of boiling. Then roll up, turn over, wrap, cool in this position. Store in a cool place.

orange gourd

Orange pumpkin is the recipe that everyone will be delighted with. Yes Yes! And even those who cannot stand the word "pumpkin", not to mention the taste and smell! I advise you to try and see for yourself ...

Pumpkin orange recipe:

• pumpkin - 1 kg.,
• sugar - 1 tbsp.,
• citric acid - 1 tsp,
• orange - 1 pc.

Pumpkin compote with orange:

Peel the pumpkin from the peel and seeds, cut into cubes (2x2 or 3x3), put in a saucepan (in which we will cook), add sugar, citric acid and an orange cut into cubes along with the peel.

Mix everything gently and leave until the pumpkin and orange are completely covered with juice. Then put on the stove and cook for 10 minutes from the moment of boiling. Turn off, immediately pour hot into clean, sterilized jars. Roll up, turn over, wrap, cool. Store in a cool place.

My hint: If for some reason you don't want to use citric acid (or don't have it), you can use 1 lemon.

Pumpkin compote like pineapple

Pumpkin compote, like pineapple - this name is given for a reason, here the taste of pumpkin is somewhat reminiscent of the exotic taste of pineapple. Try it, very tasty! Children love, asking for “homemade pineapple”, you can use it in salads (instead of purchased pineapples), eat on your own ... Yes, there is a use for such yummy, you can be sure!

Pineapple pumpkin recipe:

• pumpkin

For pouring on 1 kg of pumpkin:

• water - 0.5 l.,
• sugar - 400 gr.,
• citric acid - 1 tsp,
• cinnamon - a little, vinegar 6% - 1/3 tbsp.

Pumpkin compote for the winter like pineapple:

Peel the pumpkin from the peel and seeds, cut into cubes.

Prepare filling for pumpkin compote, and for now without sugar. Add citric acid, vinegar, cinnamon to the water, pour pumpkin cubes and leave for a day.

Then pour the filling from the pumpkin into a separate pan, add sugar. Heat to dissolve sugar, add pumpkin, bring to a boil, boil for 4 minutes and pour hot compote into clean, sterilized jars. Roll up, turn over, wrap, cool in this position and store in a cool place.

Marinated pumpkin for the winter

Pickled pumpkin for the winter (regardless of preservation) retains its beneficial features. Whoever constantly eats pumpkin (in any form), it becomes stronger nervous system improves memory and digestion, normalizes sleep. And you can eat pickled pumpkin with meat, vegetable salads, use it as a side dish and as a main dish.

Marinated pumpkin recipe:

• pumpkin - 2 kg.,
• hot red pepper - 150 gr.,
• garlic - 50 gr.,
• parsley greens - 100 gr.,
• vegetable oil - 4 tbsp. l.

For marinade:

• water - 0.5 l.,
• sugar - 1.5 tbsp.,
• salt - 2 tbsp. l.,
• table vinegar 9% - 100 gr.

How to pickle pumpkin for the winter:

Peel the pumpkin from the peel and seeds, cut into cubes, put in an enamel pan. Also add chopped (or you can not cut the pepper) hot pepper, garlic and parsley to the pumpkin.

In the meantime, bring the marinade to a boil and pour over the pumpkin. Bring to a boil, pour in vegetable oil, reduce heat to low and cook, stirring for 30 minutes.

Prepare jars and lids, rinse, sterilize. Pour hot pickled pumpkin into jars, roll up, turn over, wrap, cool, store in a cool place.

How to make pumpkin honey

Do all of you know how to make pumpkin "honey"? Meanwhile, pumpkin "honey" is very useful for our body, as it contains various microelements and many vitamins. Such a “sweet medicine” is a must-have in your purse. Especially if you grow pumpkins in your area.

Pumpkin Honey Recipe:

• pumpkin - 1 kg.,
• sugar - 200 gr.,
• cinnamon - 2-3 gr.,
• cloves - 5-6 pcs.

Pumpkin honey recipe:

Peel the pumpkin from the peel and seeds, grate on a coarse grater into an enamel pan, add sugar, mix and leave for several hours to separate the juice.

Then, drain the juice, and put the pumpkin to boil. As it boils, reduce the fire and boil over low heat, stirring until the state of liquid sour cream. But before that, when the pumpkin becomes soft, put cinnamon and cloves in it.

Pour pumpkin "honey" into prepared clean, sterilized jars, roll up, wrap, cool and put away for storage. Here, everything is as always, but the remaining juice from the pumpkin can be used to make desserts, compotes and jelly.

Pumpkin compote for the winter

Pumpkin compote for the winter, it is best to cook from a bright orange pumpkin and “honey”, by the way, too. This is the so-called dessert variety of pumpkin, it is sweeter. And, you know that those who constantly eat pumpkin dishes, their complexion becomes better. So we cook pumpkin dishes, and as varied as possible ...

Recipe for pumpkin compote:

• pumpkin pulp - 1 kg.,
• sugar - 700 gr.,
• water - 1.5 l.,
• vinegar 9% - 1 tsp,
• vanilla sugar - to taste.

How to cook pumpkin compote:

Cut the peeled pumpkin into cubes, put in a saucepan, cover with sugar, pour in hot water, stir.

Then bring to a boil, pour in the vinegar and cook for 20 minutes over medium heat. At the very end of cooking, add vanilla sugar.

Pour hot compote into sterilized jars, roll up, turn over, wrap, cool in this position. Then put away in a cool place.

Recipe for pumpkin caviar for the winter

We are all with you (someone to a greater extent, and someone to a lesser extent) are accustomed to zucchini caviar, right? And, not everyone knows that there is a recipe for pumpkin caviar for the winter. And vegetable caviar from pumpkin, by the way, is no worse in taste than squash caviar. So, there is an alternative to zucchini, and very tasty!

Pumpkin caviar for the winter is a simple recipe:

• pumpkin (pulp) - 0.5 kg.,
• tomatoes - 300 gr.,
• onion - 300 gr.,
• carrots - 300 gr.,
• garlic - 3 cloves, salt,
• vegetable oil - 3 tbsp. l.,
• ground black pepper - to taste,
• apple cider vinegar - 1 tbsp. l.,
• chopped herbs (basil or marjoram) - 1 tbsp. l.

How to cook pumpkin caviar:

Wash and clean vegetables. Grate carrots, pumpkin, finely chop the onion, scroll the tomatoes through a meat grinder (or chop in a blender).

Pour vegetable oil into a frying pan, lightly fry onion, add pumpkin, carrots, cover with a lid, fry under the lid until the vegetables are soft for 20 minutes.

Then add tomatoes, salt, pepper, garlic (through a press), herbs and simmer for another 20 minutes, stirring so that the caviar does not burn. At the very end of the stew, pour in the vinegar, mix.

Arrange hot caviar in sterilized jars, turn upside down, wrap, cool in this position, store in a cool place.

pickled pumpkin

The pickled pumpkin in this recipe will be spicy, so don't think I'm repeating myself. And I'm starting to write the same recipes for you, not at all ... Don't worry, everything is under control! Simply, having tried such a pickled pumpkin recipe, but spicy in taste, you will appreciate it as well.

Pickled pumpkin cooking recipe is something:

• pumpkin - 3 kg.,
• water - 1 l.,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• cinnamon - 2-3 gr.,
• cloves - 5 pcs.,
• black peppercorns - 5-6 pcs.,
• bay leaf - 2 pcs.,
• vinegar 9% - 5 tbsp. l.,
• hot pepper (in pods) - optional.

How to pickle pumpkin:

Peel the pumpkin, remove the seeds, cut the flesh into small cubes. Boil the marinade from water, salt, sugar, spices and vinegar.

Throw the pumpkin into the boiling marinade for a minute and a half. Put a colander on a clean saucepan, drain the pumpkin with the marinade.

Arrange the slightly cooled pumpkin in clean, sterilized jars, pour this marinade over and sterilize half-liter - 15 minutes, liter - 20 minutes. Then roll up, turn over, wrap, cool, store in a cool place.

Pumpkin in apple juice

If you have your own apples, that's great! You can make a very tasty and healthy preparation for the winter, pumpkin in apple juice. But even if you don’t have your own apples, you can still make such a pumpkin with purchased juice. The only thing is that you will need to put less sugar, because it is already there.

Apple juice with pumpkin for the winter recipe:

• pumpkin - 2-2, 5 kg.,
• apple juice - 1 l.,
• sugar (your own juice) - 200 gr.,
• sugar (purchased juice) - 100 gr.,
• cardamom, ginger - 10 gr.

How to cook pumpkin in apple juice:

Peel the pumpkin, cut into cubes, put in an enamel pan. Pour boiling juice with diluted sugar and ginger and cardamom added to it.

Cover with a lid and let cool completely. Then put on the stove, bring to a boil and cook at a moderate boil for 20 minutes.

Pour hot compote into sterilized jars, roll up, turn over, cool in this position, store in a cool place.

Salad with pumpkin for the winter

Well, my dear hostesses, I just can’t get around the recipe delicious salad with pumpkin for the winter. This vegetable appetizer, in terms of its taste, is in no way inferior to our usual, traditional salads. I mean those salads that you constantly prepare for the winter.

Pumpkin salad recipe for the winter:

• pumpkin - 2 kg.,
• tomatoes - 1 kg.,
• sweet pepper - 500 gr.,
• onion - 300 gr.,
• garlic - 2 heads,
• vegetable oil - 1 tbsp.,
• sugar - 100 gr.,
• salt - 2 tbsp. l.,
• vinegar essence - 2 tbsp. l.,
• black peppercorns - 10 pcs.,
• coriander seeds - 10 pcs.,
• hot pepper (for those who like it hotter) - to taste.

Delicious pumpkin salad for the winter:

Wash and clean vegetables. Onion cut into half rings, lightly fry in hot vegetable oil.

Cut the pumpkin, carrot into thin slices, about 3-4 cm, pepper into strips, about the same length, add everything to the onion. Mix the vegetables and simmer over low heat for 5-7 minutes.

Then add the tomatoes, mashed through a meat grinder or in a blender, salt, sugar, spices (pepper, coriander), hot pepper, for lovers of spicy, mix and simmer over low heat for half an hour, stirring occasionally.

Five to seven minutes before the end of cooking, add garlic, passed through a press, vinegar. You will lick your fingers for a hot pumpkin salad for the winter in prepared sterilized jars. Roll up, turn over, wrap, cool in this position, put in a cool place for storage.

Here is such a delicious selection of homemade pumpkin preparations for the winter, I have prepared for you today. I hope everyone will find for themselves at least one recipe that they want to cook for their relatives. Either just try it, or prepare for the winter. Bon appetit!

Pumpkin is valued medicine and delicious treats. IN medicinal purposes and cooking use the pulp, juice and seeds of the fruit. The perfect snack is canned pumpkin for the winter. Variants of such blanks can be candied fruit, jam, jam, "caviar", jam.

Pumpkin blanks - vitamin, nutritious dishes. For canning, it is better to choose varieties with small fruits.

"Like a Pineapple"

The taste of this dish is original, bright, similar to pineapple. Perfect as a dessert, which will be appreciated by all household members.

Required products:

• pumpkin - 1 pc.;
• granulated sugar - ½ cup;
• lemon - 3-4 slices;
• water - 500 ml;
• 0.5 tsp ground ginger and cinnamon;
• citric acid - ½ tsp

Regarding cooking:

1. Prepare a sweet ripe pumpkin. Cut off the peel, remove the pulp with seeds.
2. Cut the vegetable into medium cubes or bars.
3. Make sweet syrup from water and sugar. Bring to a boil, add spices, lemon and acid.
4. Remove the marinade from the stove.
5. Put the vegetable cubes in the marinade, leave to marinate for 4-6 hours.
6. Boil the pumpkin in the marinade for 7 minutes.
7. Preserve the finished dish, put it away for storage.

Estonian

The recipe is very popular in Estonia. The appetizer has a spicy, unusual taste.

Ingredients:

• pumpkin - 1 kg;
• sugar - 1.5 cups;
• apple cider vinegar - 5 tbsp. l.;
• cloves - 8 sticks;
• allspice - 6 peas;
• cinnamon - 1 stick;
• water - half a liter;
• ginger - a pinch;
• nutmeg - a pinch.

Step by step preparation:

1. Cut pumpkin into cubes or in small pieces, previously cleared of inedible parts.
2. Prepare syrup: dissolve sugar in water, pour in vinegar.
3. Fold the pieces of vegetable into the marinade, leave overnight.
4. Add spices to the pot and cook for about 10 minutes after boiling.
5. Take out the spices, arrange the vegetable slices in jars.

From unusual combination products make a delicious and fragrant snack. For conservation, summer pumpkin varieties are harvested.

Products:

• pumpkin pulp - 1 kg;
• large orange - 1 pc.;
• water - 1 l;
• vinegar (30%) - 150 ml;
• sugar - 200 g;
• cloves - 4-5 pcs.;
• cinnamon stick - 1 pc.

Cooking:

1. Cut the pulp of the fruit into cubes.
2. Squeeze juice from citrus.
3. Pour water into a container, add sugar, spices, Orange juice and vinegar.
4. Bring to a boil, add pumpkin.
5. Cook for 10 minutes while stirring.
6. Arrange in jars, remove the twist for winter storage.

Video "Marinated pumpkin with honey"

From this video you will learn the recipe for a delicious pickled pumpkin with honey.

candied pumpkin

Candied pumpkins are reminiscent of golden marmalades that will scatter quickly and cheerfully from the everyday table.

For cooking you will need:

• 400 g raw pumpkin;
• 1 cup of sugar;
• half a lemon;
• cinnamon stick;
• ½ cup of water;
• 2 tbsp. l. powdered sugar.

Observe the following sequence of actions:

1. Remove the peel from the orange vegetable, select the seeds, cut into 2 by 2 cm cubes.
2. Place pumpkin slices in a saucepan, cover with sugar, add lemon juice and zest.
3. Put the prepared mass in the refrigerator overnight.
4. Put the pan on the stove, add water, boil the contents three times for 5 minutes.
5. Put the fruit cubes on a sieve to drain the syrup.
6. Preheat the oven, set the temperature to 35-40 °C. Put the pieces on foil, place on a baking sheet, dry for 4 hours.
7. Sprinkle candied fruits with powder and serve.

salty snacks

In addition to sweet preparations, pumpkin is very tasty in the form of homemade snack salads.

with eggplant

Initial products for harvesting:

• 2 kg of pumpkin pulp;
• 3 kg eggplant;
• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 300 g of garlic;
• half a liter of vegetable oil;
• 6 art. l. granulated sugar;
• 100 g of salt;
• 120 ml of vinegar (6%);
• a whisper of ground hot red pepper;
• greens - to taste.

Cooking steps:

1. Cut the flesh of the plant into slices.
2. Rinse the pepper, remove the seeds, cut into pieces.
3. Rinse the eggplant, chop into slices.
4. Scroll tomatoes and garlic through a meat grinder.
5. Add oil, herbs, sugar, spices, salt,
6. Boil the tomato sauce, pour the prepared vegetables into it.
7. Simmer for 1 hour on low heat.
8. Place the mass in the prepared container, close with sterilized lids.
9. A day later, the preparation for the winter is ready.

pickled pumpkin

Salting spicy pickled pumpkin is very simple.

Ingredients:

• pumpkin - 1 pc.;
• salt - 50 g;
• hot pepper - 1 pc.;
• water - 1.5 l.

How to cook:

1. Rinse the vegetable, cut it, select the seeds, remove the skin.
2. Cut the pulp into cubes. Blanch in boiling water for 5 minutes.
3. Transfer the cubes to a bowl with large rims.
4. Prepare a brine from water, ground red pepper, salt.
5. Pour the brine over the pumpkin pieces. Put oppression and leave for a couple of days to sour at room temperature.
6. Store the workpiece in a cool place.

You can cook many tasty, healthy and original dishes from pumpkin: soups, casseroles, cereals, pancakes, desserts, sauces. Very tasty is the pumpkin pickled "in Korean". The vegetable should be cut into thin noodles using a Korean carrot grater. The peculiarity of the dish is that it takes only 4 hours to marinate in the refrigerator.

What goes with pumpkin:

• vegetables, mushrooms;
• meat, poultry;
• fresh and dried fruits.

It goes well with rice and millet - from this combination you can cook delicious milk porridge by adding pieces of roasted nuts, apples, dried apricots.

A pickled vegetable is the best side dish for meat.