Zucchini juice for the winter recipes: description and preparation methods, storage rules

Zucchini juice has a good taste and he alth benefits. Its preparation is a simple process that even a novice hostess can do. The drink is well complemented with vegetables, fruits and herbs. Such a cocktail will fit perfectly into the diet menu due to its low calorie content. Next, popular recipes for zucchini juice for the winter will be described.

The nuances of making juice from zucchini

When planning to cook a zucchini delicacy, you should consider a few rules:

• to make the drink tasty and fragrant, it is better to give preference to young zucchini with small grains;
• fruits should be washed well, skinned and tails removed;
• shelf life of zucchini fresh - no more than 24 hours;
• for a variety of tastes, lemon juice, honey, carrots, apples, celery, cucumbers, oranges will be an excellent addition.

Zucchini juice has proven itself well as a cosmetic product. After brewing the drink, you need to pour it into molds for ice, wait for it to cool and put it in the freezer. The resulting ice should be rubbed on the face every morning - this will help get rid of swelling and bags under the eyes.

What is the benefit of this product

Zucchini is rich in important trace elements: phosphorus, magnesium, calcium, iron, copper, potassium. Due to the high concentration of vitamin B and ascorbic acid, the vegetable has excellent antioxidant properties.

The drink has a small calorie content, so it is recommended to drink it for people who have problems with being overweight. Vegetable smoothie prevents obesity by blocking excess cholesterol.

With the regular use of zucchini, the following processes occur in the body:

• normalization of appetite;
• saturation of the body with a vitamin complex;
• normalization of water balance and removal of excess fluid;
• enveloping and protecting the gastric mucosa;
• acceleration of the removal of toxins;
• eliminate puffiness;
• inhibition of age-related changes;
• stabilization of the excretory system;
• improvement of blood composition;
• strengthening the cardiovascular system;
• maintaining reproductive function;
• hemoglobin increase;
• strengthening the vascular walls.

Vegetable prevents internal inflammation, strengthens the immune system, has a positive effect on the organs of vision.

Requirements for the main ingredients

Zucchini should be fresh, medium in size, without spots, signs of rot. The best time to harvest vegetables is in the evening or early morning, as it is at this time that vegetables are saturated with a mass of nutrients.

Old fruits do not have to be peeled, just rinse well with water. Having bought young vegetables, it is better to clean them at the market, as no one guarantees their 100% quality.

Preparation of containers

You can prevent food damage during cooking by using whole glass containers. This is important because if the jar is chipped, then there is a risk of unwanted bacteria and microorganisms entering.

Before canning, the containers are soaked in a soapy-soda solution, thoroughly cleaned of dirt, dust, rinsed several times. Drying jars is best done in natural conditions, it is enough to put them with the base down.

Zucchini juice recipes

Zucchini in composition, taste, aroma are similar to pumpkin and squash. All these products help to cure nervous, cardiovascular diseases, normalize the functioning of the digestive tract and excretory system. Properly prepared zucchini drink can prevent atherosclerosis, hypertension, anemia.

How to make zucchini juice

One 1 liter jar will require the following ingredients:

• 1.5 kg young zucchini;
• 3 vine leaves;
• 1 bunch dried cloves;
• s alt optional.

Cooking technology:

• wash fruits, peel, squeeze juice on a juicer and pour the liquid into an enamel container;
• the pot is put on medium heat, the contents are brought to a boil and cooked for another 10-15 minutes;
• vine leaves are washed, doused with boiling water and laid out in a container;
• clove is added and hot juice is poured. Put a waffle towel in a large metal bowl, pour water, put on the stove;
• place jars in a bowl, boil over low heat and boil for another 7-10 minutes.

Next, the jars need to be rolled up with lids and covered with a warm blanket.

With apples

For a three-liter bottle you need:

• 2 kg zucchini;
• 2 kg apples;
• 2-3g citric acid;
• 500 g of sugar.

How to cook:

• after washing, the skin and seeds are removed from the zucchini;
• apples are washed, cut, stem, core removed;
• juice is squeezed, poured into an iron saucepan and placed on the stove;
• after boiling, sugar, citric acid are poured, boiled until completely dissolved.

At the end of the process, the jars are sterilized, the juice is poured, and the lids are rolled up.

With oranges

Vegetables and citrus fruits can be young or overripe. The rich color of the zucchini will give the same color to the juice, the green vegetable will make the drink pale.

What you need:

• 1.5 kg zucchini;
• 1 orange;
• 100-200 g of sugar.

Cooking steps:

• vegetables rinse, dry, cut off the ends. Cut the fruits into medium slices, grind them in a juicer;
• pour the liquid into a saucepan, put on a medium heat stove;
• rinse the orange, wipe it, remove the zest, squeeze out the juice;
• separate the liquid from the pulp with a sieve;
• add orange juice and zest to the drink, boil, boil for 5 minutes.

Having sterilized the container, pour the juice over it and place the jars in a metal bowl, sterilize the juice, cork, send under the covers for 2 days.

Storage rules

The first few days of seaming should be under a warm blanket. Further, the canned drink should be stored in a dark, cool place without direct rays.

Expiration date

Fresh fresh 24 hours after preparation becomes useless even when stored in the refrigerator. The maximum conservation period is 1-1.5 years.

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