What can be made from pumpkin for the winter?

The season of fragrant beautiful pumpkins began. This beautiful fruit is very rich in vitamins and trace elements and many hostesses at this time try to cook out of it as many autumn dishes as possible: cereal, casserole, pies, soups, salads. With proper storage, pumpkins can delight their taste until the summer, but not everyone has the opportunity to provide them with optimal conditions for safety. There is always a way out of this position - to prepare a pumpkin in the form of delicious canned food.

1
Pumpkin selection and preparation

For conservation, any pumpkins are suitable, but it is better to give preference to so-called nutmeg varieties - they have a very fragrant and dense pulp. Pumpkin for billets It is necessary to take only a well-ridden.

Pumpkin Wash well under running water with a brush. Consider her towel.
With the help of a large knife, cut the fruit into two or four parts.
Using the usual large spoon, remove all seeds and fibers that these seeds were attached to the pulp. Seeds can continue to dry and use in any dishes.
With halves or quarters, remove the knife with a knife.
If you do the blanks at once, you have no opportunity, it can be cleaned and cut into the pumpkin pieces can be folded into polyethylene packages and store them a couple of days on the roof of the refrigerator.
You can also immediately cut the fruits on cubes of 1 * 1 cm and put them in the freezer. Packed in hermetic containers they will be stored until the next harvest and you will be able to cook pumpkin porridge from them or make soups.

2
Jam from pumpkins

If you like to cook original jams, then make a few of his pumpkin jars. This billet has a very bright juicy look and incredible taste. Bare:

Pumpkin - 1 kg;
Orange - 1;
Sugar - 1 kg.;
Lemon juice - 1 tbsp. l.

The recipe is pretty simple:

Pumpkin flesh with a small cube and pour sugar. Give her to stand the whole night to appear juice.
Put the pumpkin on the fire and boil in your own juice until soft. Load the pumpkin to the state of the puree using the submersible blender.
Orange together with a crust pass through the meat grinder. Before that, hide it with boiling water and remove the bones.
Put the orange mass in the pumpkin puree and boil about an hour to a strong thickening. In order to wait for the bottom of the pan, they tear it on a very slow fire and constantly interfere.
At the very end, pour fresh lemon juice and a little more approved.
Readiness Check out, plumming a little jam on a cold saucer and spending a finger on it. Well-welded jam will not connect on the saucer, i.e. The place of the finger will remain clean.
Split hot blanks into sterile jars and cover them with covers.

3
Pumpkin juice

Delicious and useful juice, which you can enjoy a whole winter.

Prepared small pieces of pumpkin pour with water and approve everything together under the lid until soft. On 1 kg of water pumpkins, take from 1 to 1.5 glasses.
Soft pumpkin along with a liquid by a blender, and then further overtake through the metallic sieve.
Thick pumpkin puree (1 l) mix with cooked sugar syrup (0.5 l). Syrup do to your taste. If the pumpkin is very sweet, then sugar per liter of water take 1 cup. If the pumpkin is not distinguished by sugar, then the sugar take more.
The resulting mass boil 10 minutes. Add a pinch of citric acid into it or a spoonful of lemon juice.
Hot pumpkin juice pour over clean bottles and close their lids. Keep the juice in a cold place.

4
Pumpkin caviar

This is a delicious winter workpiece, if you have some other other vegetables.

3 kg peeled and sliced \u200b\u200bpumpkin cubes sweep in a small amount of water until soft.
500 g of the replied onion and 300 g of carrots Grind the combine and fry to rosy on four tablespoons of vegetable oil.
Combine vegetables with pumpkin and grind to caviar. Use a meat grinder or blender.
I caviar put in a saucepan. Made it with a tablespoon of salt, a teaspoon of ground pepper and a glass of thick tomato paste.
Caviar caviar on minimal fire 40 minutes.
5 minutes before readiness, pour 50 ml of table vinegar.
Caviar roll into banks and take into a cool place.

5
Ragu from pumpkin

This recipe will be useful to those hostesses who prefer that vegetables in banks were pieces.

6 pieces of very large tomatoes skip through the juicer. Juice Mix with six cloves of garlic - they are pretext. Also in juice, put 3 tablespoons of salt, a greater shine of pepper ground and half of the glass of vegetable oil. Tomato Mass put on fire. Boil 10 minutes.
2 kg of pumpkin flesh, 2 kg eggplant and 6 pieces of Bulgarian peppers. Cut into pieces, size with a small walnut.
Prepared pieces of vegetables Put in tomato sauce and boil all together for 40 minutes.
Pour 80 ml of apple vinegar in stew and cook another 10 minutes.
Run into prepared banks prepared for conservation.

6
Pumpkin in spicy marinade

For marinade you will need:

300 ml of water;
70 ml of vegetable oil;
4 tbsp.l. sugar sand;
1.5 tbsp. large salt;
70 ml of apple vinegar.

Weld the marinade and in very hot, put in it sliced \u200b\u200bwith thin slices:

pumpkin - 500 g;
sweet pepper - 100 g;
onions - 200 g;
garlic - 3-4 teeth.

Season hot harvesting with ground ginger (half teaspoon), a mixture of peppers (teaspoon), dry dill (teaspoon), cinnamon with hammer (on the tip of the knife) and cloves (2 booton).
Blend of vegetables in marinade Leave on a warm kitchen for 6 hours.
After that, take it into the cold for another 6 hours.
Finished workpiece put in banks and store them in the refrigerator.

7
Tsukati from pumpkins

A very tasty billet, which can be used in winter instead of sweets or decorate with it various desserts:

1 kg of pumpkin pulp Cut the same cubes with a size of 1.5 * 1.5 cm.
Pumpkin Put with sugar (500 g) and leave everything together for the night on a warm kitchen.
In the morning, send a pumpkin on the fire to the fluid weighted at night. Boil 5 minutes. At this time, put a pinch of ground nutmeg and on the tip of a knife of citric acid on the tip.
Send pumpkin from the stove and let it cool in the syrup.
Shivovka get the pumpkin from the syrup, and its boost on fire to a dense state.
In hot, but not boiling syrup, again lower the pieces of pumpkin and stand the clock 5-6.
Again, get the pumpkin from the syrup, and boil it again.
Once again, lower the pumpkin in the syrup and once again let it stand in it for several hours.
Remove the pieces of pumpkin from the syrup and spread it on a sheet, shining with parchment.
Leaf Send into the oven for 80 degrees preheated. Dry pieces for 2 hours, mixing them periodically.
After the oven, please dry the candies outdoors, but not in the sun. For the final journey of the Tsukate, you will need about 30-35 hours.
Complete pumpkin candied with sugar powder.