The best golden recipes for winter pumpkin blanks at home

An ordinary gardener knows very little about pumpkin preparations for the winter. Porridge, side dish - these are all the options for the country menu. Some gardeners grow late pumpkins. Such balls are able to lie until the New Year without losing marketability. Then seeds begin to sprout inside, and the pumpkin has to be composted 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 homemade vitamin pumpkin dish in winter! There are a sufficient number of recipes for harvesting giant berries for future use. Among them, the most fastidious summer resident will find a suitable one to his taste. The main thing is not to be lazy and spend time processing the crop.

Composition and useful properties of pumpkin

The pumpkin has helped people out more than once in a time of famine. It is satisfying and tasty. The fruit is 2/3 of the pulp.

The 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 body's water-salt balance. Fruit juice is a mild diuretic. It works without undue stress on the kidneys. Pumpkin has a mild laxative effect. Dishes made from it are useful for chronic constipation. At the same time, there is no dehydration of the body. By the amount of proteins and iron, pumpkin is in the lead. It is superior to eggs of chickens and quails.

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

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

Choosing the best variety and preparing the pumpkin

What is the best variety for pumpkin blanks? Answer: any! It is important to understand what type of canned food the gardener wants to cook. For jam, jam or mashed potatoes, 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.

For drying and curing, varieties and hybrids with dense, slightly juicy pulp are suitable. Such a pumpkin makes wonderful candied fruits. Such fruits are also suitable for compotes and jams: the contents will be whole, will not boil over.

Fruit preparation

Fully ripe pumpkins with a whole peel are suitable for harvesting for future use. If the skin is damaged by insects or animals, the fruits are not selected for canning.It is important not to injure the fruit at the point of attachment to the liana: 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 the pumpkin with hot water. Use a brush for stubborn dirt.
2. Dry or wipe dry with a paper towel.
3. Cut in half and pick out the seeds with a spoon. They should be washed in cold water, dried and consumed.
4. Use a spoon to clean out the remnants of the seed chambers: in canned food, they feel like woody fibers.
5. Remove the peel using a special knife.
6. Cut out areas of flesh with 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 some 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 will diversify the menu in the cold season. They come in handy in fasting: the dishes quickly saturate and are not slow. Golden juices and jams supply a tired body with a complex of minerals and vitamins.

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

Gardeners are interested in what they can soon cook from pumpkin at home. Complete 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 dishes with sunlight and healthy vitamins.

Dried

Drying pumpkin for the winter is easy enough. To get tasty blanks, you should choose a variety or hybrid with a dense, slightly juicy pulp of bright orange or yellow colors. The easiest way is to dry the fruit outdoors.

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.

The product is ready in 2-3 days. Pieces should be put into a canvas bag and stored in a dark, dry place. A well-dried pumpkin keeps freshness for up to a year.

It is not difficult to make a dried workpiece in an electric dryer or oven. Sequencing:

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

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

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Dried

With this method of cooking, pieces of a sunny vegetable look like candied fruits. The treat goes well with tea or coffee. Low-calorie sweetness will delight weight-watchers gardeners. Such sweets are especially loved by children.

How to proceed:

• cut pumpkin into pieces or slices 3-4 centimeters thick;
• fold into a glass container and cover with granulated sugar (the amount of the ingredient is determined by the taste of the gardener);
• keep first 2-3 hours in a warm place, then 12 hours in the refrigerator;
• drain the released syrup into a saucepan and bring to a boil;
• gently 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 the drying to readiness.

Fully finished dried pumpkin has a crust on the outside, soft 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 everyone at home. Pumpkin caviar should be used as an appetizer or as a side dish for meat dishes.

To prepare the dish you will need:

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

Caviar preparation:

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

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

The classic pickle recipe

Pumpkin is low in acid. When preparing, take into account: 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, infusion of barberry).

What products are needed:

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

How to prepare a snack:

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

For planned long-term storage, it is recommended to sterilize the jars, roll up the containers with tin lids, turn over and leave to cool. Such a workpiece is stored at room temperature for up to a year.

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

Marinated with spices without sterilization

The recipe without sterilization involves self-pasteurization. With such a quick preparation, 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 of canning allows the gardener to use any spices growing on the beds: onions, garlic, dill, horseradish (root and leaves), black currant and cherry leaves, tarragon.

Marinating takes place according to any selected recipe. At the end, it is required to pack the semi-finished product into sterile containers, seal with lids, turn upside down and wrap it up thoroughly. The self-pasteurization process begins. It lasts until the canned food has cooled completely. The finished product can be stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This hot and sweet appetizer will be a great addition to the winter menu. Adults can use it as a side dish for a main dish.

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 of ground pepper.

How to cook:

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

It is also good to eat such yummy at the height of the ripening of the crop: the snack will replenish the vitamin and mineral balance of the gardener.

Eggplant appetizer

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

To prepare an eggplant snack you will need:

• 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.

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How the mixture is preserved:

1. The first step is to prepare the dressing. Purée the tomatoes with a blender and mix with chopped garlic. Pour into a bowl or pot and add sugar, oil and salt. Set to minimum heat.
2. While the fill is preparing to boil, you should tackle the base. Cut the pumpkin, remove the skin from the eggplant and cut it too. Remove stalks with seeds from peppers, chop into strips.
3. Pour 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 up. After cooling down, the mixture stands perfectly at room temperature.

Lemon Jam for Kids

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 at 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 method of making jam. Peel the zest from the lemon, remove the white films and remove the seeds. Cut the pumpkin and lemon into random sized pieces. The finished ingredients need to be poured into a basin and covered with sugar on top. After 6-7 hours, the pumpkin and lemon will juice. The basin should be put on minimum heat, brought to a boil, boiled for 5 minutes and the heat should be turned off.

Leave the basin for 8 hours to soak the ingredients with syrup. Then put on heating and repeat the operation. The total boil 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, if it stands in a slide - it's done. The jam is stored in sterile jars at room temperature.

Canned Pumpkin with Orange

In this recipe, the gardener has room for creativity. The ingredients (pumpkin and orange) are taken in equal amounts, the weight of the sugar varies according to taste and preference. From spices used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients - pumpkin and orange - are cut. They are stacked in layers in clean jars. The bookmark should 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 and pumpkin puree

An excellent pumpkin dessert using sour apples. The ingredients are taken in equal amounts. Sour apple juice acts as a preservative. Pectin gives thickness to the workpiece. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into arbitrary 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 keeps well in sterile jars until the next harvest.

Pumpkin - Estonian pineapple

The beautiful name hides the recipe for a common pickled pumpkin. The pieces are transparent, similar to pineapple pieces 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 fill. Pour water into a deep saucepan and bring to a boil. Then add salt and sugar and boil again.
2. Put chopped pumpkin in the marinade and cook on slow heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable with marinade.
3. Put the saucepan on the fire again, add the spices and cook until the pumpkin is transparent. Pour vinegar in portions and mix. The canned food is ready.

They should be placed 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. This appetizer will add variety to the menu of spicy food 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 at 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 Korean salads - 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.

How to store blanks

The method and place of storage of pumpkin blanks are determined by the canning method. Workpieces without sterilization or self-pasteurization must be kept in a cool place - a cellar or refrigerator. Canned food that has undergone final heat treatment is great in an ordinary cabinet in the kitchen or pantry. Dried and dried pumpkin requires a well-ventilated dry place.