How to properly dry pumpkin at home: proven methods. Dried pumpkin or candied pumpkin: a recipe for cooking at home How to dry pumpkin in a dryer recipes

Pumpkin is one of the most popular vegetables in dietary and baby food. In a dark, cool room, the fruits can be stored until spring. But a cut pumpkin cannot be preserved for a long time. In addition, the grown fruits often reach enormous sizes, and the family is not able to eat such an amount of pumpkin within a maximum of two weeks. That is why it is recommended to dry this vegetable. We’ll tell you how to do it correctly in our article.

Dried pumpkin: calorie content and nutritional value

Pumpkin, like most other dried vegetables and fruits, retains the same set of nutrients that it contained fresh. The dried vegetable contains all the important vitamins and minerals necessary for the normal functioning of the body, dietary fiber, which has a beneficial effect on metabolic processes and helps eliminate waste and toxins.

Dried pumpkin gives strength during physical activity, has a positive effect on all organs of the digestive system, and strengthens memory. Moreover, the semi-finished product obtained as a result of drying does not require additional heat treatment. Dried pumpkin contains 1.8 g of protein (2% of the daily value) and 8.4 g of carbohydrates per 100 g of vegetable. Calorie content depends on the type of fruit and is approximately 41 kcal per 100 grams. Thanks to this, pumpkin can be included in various diets, used in the preparation of low-calorie dietary soups, cereals, etc.

Three ways to dry pumpkin

There are three main ways to dry pumpkin at home:

Drying pumpkins outdoors is the best option, but indoors in the kitchen is also suitable.
Dried pumpkin and fruit - with this method of processing the fruit, the required temperature is maintained, allowing you to preserve the maximum of nutrients.
Drying pumpkin in the oven - can be used as an alternative to an electric dryer. If the technology is followed, it also produces tasty and healthy dried vegetables and fruits.

In addition, dried pumpkin can be prepared with sugar or unsweetened, while maintaining the natural taste of the product. We will tell you more about how to dry pumpkin in different ways below.

How to air dry pumpkin

Our grandmothers used this method when they prepared apple, apricot and other dried fruits for the winter. According to this recipe, chopped pumpkin pieces are laid out in one layer on a baking sheet, or better yet, a sieve that will provide good ventilation. After this, the preparation with pieces of vegetables must be taken out into the open air (to the courtyard of the house or to the balcony) and the baking sheet should be placed so that the rays of the sun fall on it. If the weather is good, dried pumpkin will be ready in 2-3 days.

You can also dry the pumpkin in the kitchen. To do this, it is cut into thin slices and hung with a sewing needle on a nylon thread. In this case, the pumpkin will dry under a hood or over a window for about a week.

The dried one proposed above has a number of disadvantages. Firstly, it is difficult to maintain the necessary sterility conditions, since flies will still land on vegetables. Secondly, autumn weather is not always favorable for drying.

How to dry pumpkin in an electric dryer?

The easiest and most convenient way to dry the pumpkin is in a special electric dryer. And although vegetables are dried in it for 12 to 24 hours, this happens without direct human intervention. Just fill the trays with chopped pieces and turn on the device. After 12-20 hours, the dried pumpkin in the dryer will be ready. The temperature in the device is maintained at 55 degrees throughout the entire time.

It is necessary to cut the vegetable for drying into small pieces no more than 3 cm thick. The time the pumpkin spends in the dryer will depend on the size of the cut. Before drying, the pieces can be boiled for 5 minutes in sweet water (100 g of sugar per 1 liter of water). Thanks to this, pumpkin dried in an electric dryer will have a richer taste and brighter color.

Store the finished pumpkin in a glass jar, covered with a cloth and tied with a rubber band. You can also use a special bag made of natural fabric for storage.

Drying pumpkin in the oven

Drying pumpkin in the oven is much faster than in the air, but not as convenient as in an electric dryer. And yet, it is this method of obtaining drying that is used most often by housewives.

Before putting the baking sheet with the pumpkin in the oven, it is recommended to blanch the vegetable cut into pieces by first immersing it in boiling water for 2 minutes and then in cold water. This will help maintain the bright orange color of the pumpkin. The water can be made sweet or slightly salty.

After the water has drained from the pumpkin pieces, thrown into a colander, they must be laid out in one layer on a baking sheet and placed in the oven for 5 hours, where they will dry at a temperature of 60 degrees. After 2 hours, increase the temperature to 80 degrees and continue drying the vegetable for another 2 hours. Then turn off the oven and leave the baking sheet in it until it cools completely.

Dried pumpkin in the oven turns out slightly soft inside. It can be added to sweet pastries, milk porridges, or eaten instead of sweets with tea.

Dried sweet pumpkin

The whole advantage of this recipe is that you can get not only sweet pumpkin, which can easily replace candy, but also bright and aromatic pumpkin syrup. It is recommended to dry the orange vegetable according to this recipe in the following order:

Place pumpkin pieces (1 kg) about 3 cm thick in a saucepan, add a glass of sugar, cover with a flat plate and put pressure on top, for example a three-liter jar of water. Place the pan in the refrigerator overnight.
After the specified time, pour the juice into a separate jar and save it for syrup. Cover the pumpkin pieces with sugar again and put the pan in the refrigerator for another 10 hours.
After the time has passed, remove the pumpkin, pour the reserved juice into the pan and boil it, adding sugar to taste. Boil the juice for 10 minutes, then add pumpkin pieces to it and continue cooking for another 10 minutes, without allowing the syrup to boil.
Place the pumpkin in a colander or sieve, after which the juice can be preserved.
When all the excess liquid has drained from the pumpkin, the pieces can be dried using any of the methods suggested above.

Candied pumpkin in an electric dryer

In an electric dryer you can prepare healthy vegetables that are in no way inferior in taste to natural “sweets” made from pineapple, bananas and other fruits. At the same time, in order to improve the taste of candied fruits, it is recommended to additionally use spices (cinnamon, cloves, ginger). Dried pumpkin also goes well with citrus fruits (lemons, oranges).

To prepare candied fruits according to this recipe you will need 0.5 kg of pumpkin, a glass of sugar and the peel of 1 orange. First, the vegetable must be cut into pieces, then sprinkled with sugar and left in this form for several hours so that the pumpkin releases its juice. After a while, you need to add the diced peels to it and put the pan on the fire. Boil the pumpkin for 5 minutes, then remove the pan from the stove and leave the mixture to steep for 6 hours. After the specified time, boil the pumpkin again for 5 minutes, and then let it brew again for 3 hours.

Then place the vegetable pieces on trays previously covered with parchment and leave in an electric dryer for 6 hours. After the specified time, the candied fruits will be ready.

Pumpkin chips

You can make thin dry pumpkin sheets either in the oven or in an electric dryer, but it is preferable to use the second drying option. You need to start the process of processing vegetables with baking. To do this, the pumpkin is cut into several large pieces, the seeds are removed from it, and the vegetable itself is sent directly with the peel to the oven, heated to 170 degrees. Baking time depends on the size of the chopped pieces and is 20-40 minutes.

After the vegetable is ready, it must be cooled and with a spoon, remove all the pulp right down to the peel. One pumpkin weighing 2 kg yields about 2 cups of pulp. You need to spread it on the tray of the electric dryer in a thin layer, about a glass per baking sheet. The pumpkin will dry for 16 hours at a temperature of 55 degrees. The result is thin orange sheets. Dried pumpkin in the dryer turns out to be quite fragile, so it easily breaks into pieces. This produces chips that store well in a glass jar.

Pumpkin powder

The resulting leaves from drying the pulp can be used in preparing dishes directly in this form, or they can be used to make pumpkin powder. To do this, chips dried according to the previous recipe must be crushed in a coffee grinder or electric meat grinder with a special attachment. If the grinding is too coarse, the powder must be sifted through a fine sieve and then crushed again.

Dried pumpkin, the recipe for which involves drying pieces rather than pulp, can also be used to make pumpkin powder. Only you will need to first hold it in an electric dryer for 4 hours so that the pieces become hard inside. It is almost impossible to turn a soft pumpkin into powder.

What dishes can you prepare from dried pumpkin?

Dried pumpkin in the form of unsweetened pieces is most often used to make pureed soups. To do this, it is boiled in salted water, where it increases in volume several times. After this, other vegetables are added to the soup, and at the very end of cooking, it is pureed using a blender. Sweet candied fruits are usually added to baked goods along with other dried fruits.

Dried winter pumpkin has found even greater use in the form of pumpkin powder. It is used in the preparation of absolutely any dishes. To do this, the powder is first soaked in water (1 cup of water per ¼ cup of powder), and then added directly to the dish. You can use the powder directly in dry form, using it as a breading for meat and fish, or adding it to flour, making it brighter and the dough tastier.

Dark chocolate with candied fruits and dried apricots

This is a great way to make an ordinary one more useful. To do this, its taste is enriched with candied pumpkin, dried apricots, raisins and dried seeds.

For preparing candied fruits, a recipe for dried pumpkin (sweet) will be relevant. Dried apricots and raisins (50 g each) must be soaked for several minutes in warm water and then dried on a paper towel. Dry the pumpkin seeds in the oven at 160 degrees for 30 minutes, stirring constantly so as not to burn. On a sheet of parchment, draw a square with sides of 20 cm to indicate the boundaries of the future chocolate bar.

Then you need to melt the chocolate (200 g) in a water bath. Pour it onto parchment, sprinkle candied fruits, dried apricots and raisins on top, as well as pumpkin seeds, peeled or not. Cool the chocolate for 2 hours. Then cut into pieces and store in the refrigerator.

Healthy banana and pumpkin candies

To prepare such sweets, you will also need pumpkin pulp (0.5 kg), baked in the oven. Then add sugar to taste and puree using a blender. The resulting puree is spooned onto a marshmallow tray in an electric dryer (about 6 tablespoons), distributed evenly in a thin layer and dried for 12 hours. During this time, the sheets will not become dry, as when preparing chips. They will be soft and pliable. They are rolled into a tube, which is then cut into portions.

Homemade dried pumpkin candies are moderately sweet and very healthy. They can be given to children starting from the age of one.

Dried pumpkin pkhali: Georgian cuisine

Pkhali (mkhali) is a dish of Georgian cuisine that can be prepared from any vegetables, meat, fish or offal, but the dressing is always the same. Dried pumpkin is always used for pumpkin pkhali. It is boiled in salted water, then drained in a colander and allowed to drain off excess liquid. After this, the pumpkin is cut into small pieces.

The dressing is always prepared from the same ingredients. To do this, use walnuts (2 cups), cilantro, celery and dill, utskho-suneli (1 teaspoon), garlic (3 cloves), vinegar (3 tablespoons). Next, the pumpkin is mixed with the dressing and allowed to brew for about an hour. During this time, the pumpkin absorbs all the liquid from the sauce and may become too dry. If necessary, you can add a little water to the snack.

And why was Cinderella so upset when her carriage turned into a pumpkin? Well, what a sweetness in that pompous carriage - a piece of wood, the only joy is that it is gilded! That's what pumpkin is: unpretentious, productive, tasty, healthy, nutritious! One drawback - the berry is too big, just as big as a carriage!

So we, like hardworking Cinderellas, on the threshold of winter, have to urgently creatively process the failed carriage into compote, jam, marmalade, freeze it or pickle it. But when it turns out that all the jars, bottles, cellar pantries and other freezers have already run out, and the pumpkin is still gone, the only option left is to dry it! And the fastest and most effective way to dry pumpkin is, of course, in an electric dryer.

TO How to dry pumpkin in an electric dryer

To begin with, you need to open the pumpkin, at least just halve it, then it will be easier. For this purpose, it is advisable to choose not the sharpest, but the most durable knife, because the rind of a good autumn pumpkin is no softer than a carriage door made of bog oak. We may have to fiddle with a thick knife longer, but we’ll save our fingers!

Finally, the pumpkin is opened, and inside there is a bonus - seeds. Do not throw them away under any circumstances, they are incredibly beneficial for health in general, and especially for men! Sort through, rinse, dry (do not fry!) - and click with benefit and pleasure!

And we will continue dissection. The most convenient sequence of operations is as follows: after the pumpkin has been divided into two parts along the meridian, we cut off both “polar half-caps” to the thickness of the pulp. Next, we cut the resulting two semicircles and one half-cylinder into convenient slices 2-3 cm wide, from which it is quite easy to cut off the crust without risking being left without fingers.

Well, after that, you can safely take a sharp knife with a wide blade and carefully cut the pumpkin flesh into a medium cube (a centimeter or slightly smaller). It is recommended to blanch some fruits and vegetables before drying or at least scald them, but this is not about pumpkin; it will dry perfectly without any additional tricks.

Place the pumpkin cubes evenly, in one layer and not too closely, on the trays of the electric dryer, turn it on to the maximum temperature - and begin to wait.

You will have to wait a long time, at least 12 hours, or even more, it all depends on the type of pumpkin and its degree of ripeness.

Alas, no matter what super-sophisticated electric dryer we have, simply “set it and forget it” like a homing missile will not work: from time to time the trays will have to be swapped, the pumpkin cubes must be mixed so that they do not stick together, but dry evenly. It is extremely undesirable to leave the dryer running unattended at night; just in case of fire, it is safer to turn it off, so that in the morning we can start our miracle unit again and continue the dehydration process further, until the bitter end.

Well, the cherished hour has finally come, the hard, heavy pumpkin cubes have turned into elastic, light pads, which we must immediately seal tightly before they absorb moisture from the surrounding air.

It is best to use plastic containers with screw caps or special “self-sealing” bags, from which we will pour a little into the “operational jar” as needed.

Dried pumpkin is ready! Glory to us, hardworking (and modest) Cinderellas! Now, before the new harvest of carriages, sorry – pumpkins, we will be able at any moment, without fear that something somewhere has defrosted, or gone sour, or has become moldy, or has gone rotten in some other way, – to get a handful or two of dry and light pumpkin shavings and cook from them whatever your darling desires: even soup, even pie, even compote!

And if we add a little imagination to the dried pumpkin, a little dried fruit, a spoonful of honey and nut butter, a pinch of spices, then in just half an hour we can easily prepare an incredibly tasty, tender, healthy, aromatic and absolutely dietary dessert, like Cinderella at her first ball I never tried it.

This is all because she used her carriage incorrectly! 😉

As you can see, drying pumpkin for the winter is easy and simple. Tasty and easy preparations for all of us!

Kira Stoletova

Dried pumpkin is a popular product. By preparing vegetables in this way, you can preserve the maximum of its nutrients and vitamins. The calorie content of the product is 28 kcal per 100 g. Pumpkin is recommended even for small children; it is rich in vitamins A, D, E, C, PP, K and T. This product contains more protein than eggs and 4 times more carotene than carrots.

Preparing pumpkin for drying

During the cold season, dried fruits are used in cooking or simply eaten as sweets. This drying is prepared for the winter, it can be used in creating various salads, casseroles, soups, it can be added to fish and stewed vegetables, and the powder from it gives dishes a refined aroma and bright color. You can make wonderful dried pumpkin, marshmallows, candied fruits or pumpkin chips.

Using dried pumpkin has maximum benefit and minimum harm. In order for the dried fruits to be of high quality and tasty, you need to choose late varieties of this vegetable, which have a very hard peel.

Their pulp contains much less juice, and drying them is faster and more convenient. The fruit must be fully ripe and free from damage and signs of rot. Next, proceed according to the established scheme:

wash the pumpkin thoroughly;
divide it into parts (preferably the same way as a watermelon), while cutting, make sure that the pumpkin is not damaged inside;
remove the seeds and the soft fibers to which they are attached;
Carefully peel the pumpkin;
cut the peeled pieces for subsequent drying: the methods for this can be very varied, it all depends on the purpose of use - if you want to make pumpkin chips, it is best to cut the vegetable into thin slices; for further addition to soups, salads and other dishes, you need to cut it into strips 4-6 mm thick; to create candied fruits, cut the pumpkin into small cubes (about 2 by 2 cm); to prepare the powder, the dried pieces must be crushed in a blender or crushed in a special mortar;
Blanch the cut pieces for 2 minutes. in boiling water - this method will preserve the bright orange color of the dried vegetable;
To prevent the pumpkin from spoiling and attracting insects, before drying, its pieces should be soaked in salt water (1 teaspoon of salt per 1 liter of water) for 3-5 minutes, and then rinsed under running water;
dry the processed pieces.

Drying methods

The vegetable has a dense structure, and its pulp is quite hard, so you need to be careful not to overdry the pumpkin (this causes it to lose its beneficial properties and can cause harm to the body). It is also important to completely dry the fruit (if this is not done, it will quickly deteriorate).

How long to dry the fruits depends on their size and how they will be processed. The variety also matters - juicier ones require longer cooking time. The drying temperature ranges from 65 to 85 °, but no more, otherwise the beneficial qualities of the product are lost.

Properly dried pumpkin should be elastic and stick to your fingers.

There are 3 ways to dry vegetables at home.

In an electric dryer

The surfaces for processing pumpkin in an electric dryer do not need to be covered. It is important to consider that with loss of moisture, the slices will shrink and may fly through the mesh, so they must be of the appropriate size and should not touch.

Set the temperature to medium (depending on the power of the dryer, about 85-90 °) and dry for about 5 hours until done. If the temperature is around 60°, the process will last up to 10-12 hours (depending on the size of the pieces and the variety).

In the oven

You can also use an electric oven. The process is long: it will take approximately 6-8 hours. Before putting the slices in the oven, you need to thoroughly dry them with a paper towel and cover the baking sheet with parchment. The slices should not touch each other, then they will dry evenly.

Place the baking sheet in an oven already preheated to 50°, do not close the door completely so as not to impede the removal of moisture. Next, you need to dry the fruits at a temperature of about 60 ° for 5 hours. After this, you need to raise it to 80 ° and continue to dry the slices for another 3 hours.

Dry pumpkin needs to be cooled and placed in glass jars.

On air

If you want your pumpkin to get a little dry, this option is perfect. Preparation is carried out in the same way. Already cut slices should be washed in salted water and then in running water, laid out on a flat surface (wide tray) covered with gauze or parchment so that they do not touch.

Then place it outside, preferably not in direct sunlight, but in the shade. You need to choose a place where pets will not have access. You can cover the tray with gauze to prevent insects from landing on the pumpkin.

At night, when the air temperature drops, you need to bring the vegetable pieces into a dry room. The slices need to be turned over every day. Drying pumpkin this way takes a long time: it takes up to 5-7 days (depending on the weather).

It is better not to prepare candied fruits this way, because... they are thicker than chips and slices and may not dry out. When cutting vegetables for drying, make medium-thick slices. This way you will get a tasty product.

Drying whole pumpkin

In addition to the fact that this vegetable can be used as food, it can be used for decoration: it is used to create various vases, candlesticks, etc. Whole pumpkins serve as decorations for Halloween. With the correct drying technology, ornamental vegetables can be stored for several years; their peel becomes so hard that it is difficult to damage it.

If a pumpkin has a lot of seeds, it has very little pulp - these are the specimens you need. Only decorative varieties (Alice, Red Velvet, etc.) are suitable for drying; they are harder, smaller, have large protuberances and are darker in color. The vegetable must not be damaged by mold or rot.

The main condition when choosing is that the vegetable must retain its stalk (it must be whole). Since it will be dried entirely, when it is removed, a hole will appear from which juice will flow out, and the whole process will be ruined. In addition, the stalk must be fully ripe.

You need to wash the pumpkin with low-hot water and not under strong pressure and wipe it dry - best with paper towels or a soft cloth so as not to damage the surface. After this, the pumpkin is placed on parchment, a baking sheet and placed in the oven for 6-8 hours (depending on size) at a temperature of 60-70 °.

Periodically, the vegetable needs to be turned over so that it does not burn and dries evenly.

You can air dry the whole pumpkin. The vegetable is placed in the shade so that it is not exposed to direct sunlight; the temperature should not be lower than 18 °C. Air humidity should not exceed 40%. Periodically, the vegetable needs to be turned over and inspected, because... the process will take about 3 months to dry the fruit to the desired consistency.

In a similar way, but much faster, you can dry the pumpkin in an electric dryer.

Storage rules

In order for dried pumpkin to be stored for a long time and not lose vitamins and microelements, you must strictly observe the storage conditions:

the room should be dark, with an air temperature of 12-15 °C (basement or pantry);
the humidity in the room should not exceed 60% - if it is more than the permissible norm, then the pumpkin gains excess moisture and spoils, in which case it can be dried;
It is best to store such drying in glass jars with vacuum lids or in bags made of thick fabric;
if jars are used for storage, a piece of parchment should be placed on their bottom and the vessels should be covered with it;
Dried pumpkin doesn't last very long; it needs to be eaten over the winter, earlier than dried pumpkin.

Dried pumpkin for the winter. Pumpkin powder

Pumpkin chips 🤗 are something

Candied pumpkin The most delicious recipe candied pumpkin natural candy

Under the right conditions, dried pumpkins can be stored until the beginning of spring, all their beneficial qualities remain unchanged. If you prepare the product in the dryer, you will be able to enjoy its incredible taste for a long time, enriching your body with useful microelements and pumpkin vitamins.

Sunday, January 11, 2015 00:50 + to quote book

Well, these are not such secrets! However, many have no idea that pumpkin can be stored not only in its whole form, but consumed as needed. Pumpkin can be canned. Moreover, there are many ways to preserve and increase its taste. To be honest, we do not practice canning pumpkin. But I have repeatedly tried preparations from friends and acquaintances. It's really very tasty. So, recipes to the studio! But first...

Of course, first of all, housewives prepare products that, for some reason, cannot be stored for a long time. For example, fruits with skin damaged by impact or a “tail” broken off at the root. It is important that the pumpkin is ripe, otherwise the taste of the preparation will be unimportant. In general, there are no other mandatory conditions for selection.

Pros of the recipe: the taste is preserved. You can eat it instead of regular dried fruits, knowing for sure that the product contains only one benefit. It is usually eaten very quickly; It is especially good to use as a light snack while traveling. I know a woman who dries a lot of pumpkins and takes them to the city for her little grandson. So that he doesn’t eat chips and candy, but sweet dried pumpkin.

Dried pumpkin recipe... one of:

Remove skin and seeds from well-ripened table pumpkin;
cut into small slices (about half a centimeter thick);
to improve color, you can blanch for 1-2 minutes in boiling, lightly salted water, then quickly cool in cold water and dry in a sieve;
then put it on a baking sheet and put it in the oven, where the pumpkin will dry at a temperature of +55...+60°C for 5-7 hours!
and then dry for another 2 hours at a temperature of +70...+80°C;
Store the finished product in closed boxes or other containers.

Not bad, right?.. 5-7 hours of preparation... But tasty. I ate it!)) True, dried not in the oven, but in a Russian oven. And the recipe there was slightly different: the pumpkin was first steamed a little and then dried. It turns out very tasty. The texture is dense, a kind of hard chewing gum... You chew it, chew it, it gradually melts... A tasty thing. In general, there are many similar recipes, here’s another one:

cut pumpkin of any dessert variety into cubes 3 by 3 cm;
keep it in the air a little, then in the sun - the pieces will become limp;
preheat the oven to +60 degrees;
Place the pieces on a tray and dry (with the door open!)
try;
when ready, sprinkle with powdered sugar;
store in paper bags.

Nutritional supplement - pumpkin powder!

This is actually something. I'll tell you an unusual recipe. What is this powder for? To add to food - to heal and strengthen the body. It is believed that the powder lowers cholesterol levels, improves intestinal function (fiber in its pure form), improves the condition of chronic kidney diseases - and this is only a small part of the beneficial properties)). In general, a recipe for those who are especially concerned about their health.

Recipe for making pumpkin powder:

wash the pumpkin, remove the skin;
cut into pieces and remove seeds;
cook for 10-20 minutes;
grind through a fine sieve;
dry at +135°C for just a few minutes.

In general, this product is manufactured industrially and can be purchased. After drying, a yellowish powder with a pleasant sweetish taste is obtained. If you dilute it in water, it will be regular pumpkin puree.

This is closer to the usual recipes. So:

wash the pumpkin, remove the skin and remove the seeds;
cut the pulp into cubes;
prepare sugar syrup: 1200 g sugar, vanillin and 1 lemon (3 g citric acid) per 200 g water;
pour the pumpkin with syrup and cook for 5 minutes;
then keep the pumpkin in syrup for another 6-8 hours;
bring to a boil again, cook for 3-5 minutes;
insist again, this time until 12 o’clock;
Place on a sieve, dry and sprinkle with granulated sugar, or better yet, with powder.

This delicacy should be stored in closed glass jars.

You can make puree with apples or plums. The recipe consists of several steps:

Peel and seed pumpkins and apples;
pass them through a meat grinder;
add sugar at the rate of 4 tablespoons of sugar per 1 kg of pumpkin and 0.5 kg of apples;
cook over low heat for 2 hours;
at the very end of cooking, add 1 teaspoon of citric acid to the puree (at the same proportions);
When hot, place into jars and close.

If you make puree with plums, the recipe is slightly different. We take pumpkin and plum in equal proportions, peel and cut them, boil them in a small amount of water until soft, then grind them through a sieve or grind them in a blender. Then the puree needs to be brought to a boil and poured into jars.

There are a lot of recipes for pickling pumpkin. One of them requires the following ingredients:

water - 1l;
vinegar 9% - 80 ml;
salt - 30 g;
sugar - 20 g;
bay leaf, black pepper, cinnamon and cloves;
and, of course, pumpkin.

Peel the pumpkin and cut into cubes, then scald and cool. Place pumpkin, spices in prepared jars and fill with marinade. In general, like ordinary cucumbers. Who tried it? I'm interested in your opinion. We have a lot of pumpkins, so I thought maybe I could do this for a change? Otherwise it’s all cucumbers and cucumbers...

And I was also interested in this one pickled pumpkin recipe.

It requires:

water - 5 l;
crushed (here you go again)) - 20 g;
celery leaves - 25 g;
dill greens - 50 g;
bay leaf - 2-3 pieces;
hot pepper pod - 1 pc.;
vinegar - 200 g;
salt - 250 g;
pumpkin - 3-4 large pieces.

Preparation: cut the peeled pumpkin into cubes and blanch in boiling water for 5 minutes, then cool and place in sterilized jars. Pour in the marinade and sterilize in jars at a water temperature of +85ºС for about half an hour (for a 3-liter jar). All.

Which recipe did you like best?

Delicious appetizer of pumpkin and green beans

My mouth is already watering... This salad requires the following ingredients:

pumpkin - 2 kg;
green beans - 1 kg;
tomatoes - 1 kg;
sweet pepper - 0.5 kg;
vegetable oil - 300 g;
garlic - 150 g;
sugar - 200 g;
salt - 50 g;
dill greens;
vinegar - 100 g.

Preparation: cut the beans into sticks, the pepper into half rings, and the pumpkin into cubes. Tomatoes and garlic need to be passed through a meat grinder or, which is easier, chopped with a blender. Add sugar, salt, oil and vinegar to the mixture. Dip all the chopped vegetables, as well as dill, into it and put on fire. Cook, stirring, for 40-50 minutes. Place into sterilized jars.

It must be quite a tasty thing. What does she need? Write down:

pumpkin, green beans, tomatoes, apples and sweet peppers - all 1 kg;
onion - 0.5 kg;
sugar - 0.3 kg;
salt - 50 g;
vinegar - 50 g.

Preparation: peel all vegetables and pass them through a meat grinder separately, chop the onion. Then take a basin, pour oil into it and sauté the onion for 10 minutes. Add pumpkin and tomatoes, salt and sugar and bring to a boil. Then put all the other vegetables there. Cook everything together for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes. Place in jars and seal.

Exactly from one pumpkin! But with seasonings. Ingredients:

pumpkin - 1 piece, medium size;
onion - 2 pcs;
vinegar - 600 g;
water - 300g;
sugar - 100 g;
salt - 30 g;
black and allspice peas - 5 and 3 pcs;
mustard seeds - 1 tsp;
bay leaf - 2 pcs;
cloves - 2 pcs.

Preparation: Peel and cut the pumpkin, sprinkle with salt and leave for a day. Prepare the marinade: mix all other ingredients and heat until sugar and salt dissolve, cool. The next day, put the pumpkin in jars and fill it with marinade. Cold! Sterilize jars for 1 hour in boiling water. And we roll up.

You need: medium-sized pumpkin, 1 liter of juice and 200 g of sugar.

Preparation: peel and cut the pumpkin into cubes, pour boiling juice and sugar over it. If desired, you can add a little ginger or cardamom. Let the pumpkin soak in the juice until it cools completely. Then put it on the fire and cook for 20 minutes, after which we put it in sterilized jars and roll it up. For this recipe, you can use some other juice, the main thing is not too sour.

This is the simplest recipe. For jam you need the following ingredients:

pumpkin - 1 kg;
sugar - 1 kg;
water - 400 ml;
vanillin - to taste, you can do without it at all.

Preparation: Cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes is up to 3 cm. Pour boiling syrup and leave overnight. In the morning, cook for 20-30 minutes and remove from heat again for 2 hours. And finally, cook until done. How to determine readiness? The pumpkin pieces become transparent. At the very end, add vanillin (optional). And all that remains is to put it into jars.

It must be delicious. I ate zucchini jam, but I didn’t get anything from pumpkin. By the way, you can add pears or apples to this jam. The cooking process is similar.

I was also interested in this recipe:

To prepare it you need:

pumpkin - 1 kg;
water - 1 l;
oranges - 3 pcs;
walnuts - 1 cup.

Preparation: Squeeze the juice from the oranges and grate the zest. Boil sugar syrup, dip pumpkin pieces into it and cook until half cooked. Add orange juice, zest, nuts and cook until the jam thickens. Place while hot into prepared jars and close. I think it's delicious. I’ll try to cook it in a small amount, then I’ll share my impressions. And it’s not difficult, which is a plus.

By the way, somewhere I even saw a recipe for jam with pumpkin and physalis. It is cooked in the same way, only for 1 kg of pumpkin you take 0.5 kg of physalis, 1.5 kg of sugar and 1-2 cloves. Here's another original recipe:

Ingredients:

pumpkin - 1 kg;
ripe rowan - 100-200 g;
sugar - 0.5-1 kg;
water - half a glass;
citric acid - 1 tsp;
ginger or cinnamon, whichever you prefer - 0.5 tsp.

Preparation: Place peeled and diced pumpkin in sugar syrup and bring to a boil. Cook for half an hour, then add rowan and cook for another 15 minutes. Pour into jars, close and wrap =)

It is cooked in the same way as jam, the only difference being that all the ingredients are crushed to a puree.

These are the delicious and fairly simple recipes with which you can prepare pumpkin for the winter.

Additions from (Vera)

I have a juicer. I put peeled, cut into pieces pumpkin in it, sprinkle granulated sugar on top with a spoon and put it on the fire for about forty minutes. The juice will separate and drain. I either use it straight into soup or roll it into small jars, so it’s immediately sterile. The juice is light yellow transparent.

I immediately put what was steamed in the juicer into jars and roll it up. I don't add sugar. In winter, pumpkin will be very sweet even without it.

I have a vegetable dehydrator . You can dry both beets and carrots in it. And I also came up with a pumpkin. But not just any variety of fruit can be blanched for softness. You need dense pumpkins that require a long cooking time, but I usually grow Russian pumpkins. That’s why I just scald it with boiling water right in the sink. But I don’t regret boiling water; I heat a bucket of water for 3 kilograms of pumpkin until it boils. By the time it all comes out of the wash, the pieces will become a little softer. Then immediately into the centrifuge for drying and you can cut.

I cut it into thin and long noodles. I dry it at 60 degrees. I can’t tell you the time, I didn’t notice, but no longer than it takes carrots or beets to dry. In winter it makes an interesting sauce for sweet dishes. I add it to any jam for pies.

But I like it better dried pumpkin . The processing is usual: washing, drying, peeling, cutting into strips of approximately this size: 5x2.5x2.5 cm.

But then you need to remove the juice from it. To do this, I simply sprinkle it with a small amount of sugar and leave it for almost a day, then sprinkle it with sugar again and again for 12-15 hours. Only about 200-300 grams of sugar are needed per kilogram of pumpkin. I have pumpkin dishes in my pantry.

The juice can be turned into syrup and rolled into a jar. But the pumpkin itself must now be soaked in sugar syrup. The proportion is approximately this: you need 250 grams of sugar, about 300 milliliters of water per kilogram of pumpkin.

The pumpkin is heated in this syrup for no more than 10 minutes, but not brought to a boil; I think the temperature is about eighty degrees.

Then remove the syrup, easily spin the pumpkin through a centrifuge so as not to mix it into the puree, and into the dryer. First, at the maximum temperature the dryer is capable of, for about half an hour, and then dry it, lowering the temperature slightly. But you need to dry it with a short break so that the slices have time to cool, again for half an hour. And the final process at a temperature of 30 degrees takes 5, maybe 6 hours. You need to look at the moisture content of the strips.

It cannot be sealed immediately. It is necessary for the pumpkin to stand in the basin for a few more days.

The syrup can be used to warm the pumpkin several times, it turns out very fragrant. It can also be sealed in jars.

And another very simple recipe that I came up with when a friend from Kaluga sent me pumpkin flour. A manufacturer from Veliky Novgorod decided not to bother with shelling the seeds and ground not only the seed, but also the shell into flour.
At first this seemed very “indecent” to me, but then I realized that this is exactly what is correct, because the thin, swamp-colored layer that lines the shell and surrounds the grain itself has healing properties. Now I dry the seeds, and then grind them into flour in a mill. I simply store it in a glass jar under a glass lid.candied fruits

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