Pumpkin preparations for the winter: TOP 10 golden recipes at home with photos

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 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 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-s alt 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.

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

Dishes from the usual inhabitant of the garden want to be on the menu all year round.

Choose the best variety and prepare the pumpkin

Which variety is best for pumpkin blanks? Answer: anyone! It is important to understand what type of canned food the gardener wants to cook. For jam, 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.

Preparation of fruits

Fully ripe 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 making canned pumpkin you need:

1. Wash pumpkin with hot water. If heavily soiled, 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, dried and eaten.
4. Scrape out the remaining seed chambers with a spoon: they feel like woody fibers in canned food.
5. Use a special knife to remove the peel.
6. Cut out areas of pulp with an uncharacteristic color.
7. Cut the flesh 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 supply a tired body with a complex of minerals and vitamins.

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

Gardeners are interested: 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 harvest will help fill winter cooking with sunlight and he althy vitamins.

Dried

Drying a 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 colors. The easiest way is to dry the fruit outdoors.

How to act:

• 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 insect gauze on top;
• take out to a sunny, ventilated place.

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

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

• cut fruit into 3-4 cm pieces;
• blanch them in s alted or sweetened water for 2 minutes;
• dry on a paper towel;
• spread in a 3 cm layer on a baking sheet or wire rack.

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

Jerky

With this method of cooking, pieces of a sunny vegetable turn out to look like candied fruits. The treat goes well with tea or coffee. Low-calorie sweetness will please gardeners watching the weight. These sweets are especially loved by children.

How to act:

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

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 he althy delicacy. Its sweetish taste will appeal to all households. Pumpkin caviar should be used as an appetizer or garnish for meat dishes.

For cooking you will need:

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

Cooking caviar:

1. First, you should boil the pumpkin in water (2 liters of liquid will be required). The vegetable pieces should become soft.
2. The rest of the vegetable ingredients are peeled, chopped and fried 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 vinegar in portions. Pack immediately into prepared jars. Caviar needs to be sterilized in any way familiar to the gardener for 20-25 minutes.

Ready canned food turn on the lids and cool. You can store the delicacy at room temperature. Shelf life - 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 do you need:

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

How to prepare a snack:

1. Start with the preparation of filling. Pour purified water into a deep saucepan, add s alt, sugar, spices and cook for 5 minutes over low heat.
2. While the marinade is cooking, you should take care of 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 vegetables in a saucepan with boiling marinade and cook for 30 minutes on low heat.
3. Pour vinegar in portions, stir and turn off the heat. Pack contents immediately into clean jars.

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

Dishes can be closed with plastic lids. But then the pumpkin will be usable for 3 months. Keep the snack in the refrigerator.

Marinated with spices without sterilization

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 canning method allows the gardener to use any spices growing on the beds: onion, garlic, dill, horseradish (root and leaves), blackcurrant and cherry leaves, tarragon.

Pickling 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 colorful (for beauty) sweet peppers;
• 0.5 kilograms of onions;
• 0.5 fully ripe tomatoes;
• 100 milliliters of vinegar;
• 1/2 cup sugar;
• 1/4 cup s alt;
• 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 tender.
3. Put s alt, sugar, ground pepper and vinegar into the semi-finished product. Warm up 10 minutes. Remove heat.
4. Immediately pack 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.

Eggplant appetizer

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

To prepare an eggplant snack you will need:

• blue - 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 colorful pepper - 1 kilo;
• s alt - 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 s alt. 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 stems with seeds from peppers, 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.

Children's Lemon Jam

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 solve the problem easily.

What should be on hand:

• red pumpkin - 1 kilo;
• 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. The 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 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) stored in the room.

Apple-pumpkin puree

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

The 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.

Required:

• pumpkin - 2 kilograms;
• granulated sugar - 2 cups;
• purified water - 1 liter;
• vinegar 9% - 2/3 cup;
• s alt - 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 s alt 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 pot 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 placed in clean jars, sterilized for 15 minutes and rolled up. The "tropical" product is stored until the next harvest.

Korean

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

It is important to have a special grater in the kitchen to get long strips: this way the pumpkin marinates better.

What should be on hand:

• yellow or orange pumpkin - 0.5 kilograms;
• vinegar 9% - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• s alt - 1 teaspoon;
• sugar - 2 tablespoons;
• Korean ready mix for 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, s alt, sugar, salad mix, oil and vinegar. Mix thoroughly.

Set aside the bowl for 1-2 hours to extract 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 a container with canned food for sterilization. Then seal and invert onto lids. The finished 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 requires a well-ventilated, dry area.

Recommended