Pumpkin juice with apples - recipe for the winter

14.11.2018 Winter blanks

The simplest pumpkin juice with apples is actually made from three ingredients - with the addition of lemon juice. Therefore, even taking up the preparation for the winter of such a seemingly basic drink, you need to understand the theory! How best to squeeze juice from pumpkin and apple at home, how to keep this aromatic mixture until winter, at what stage to add lemon juice - we will talk about this now.

Ingredients:

apples - 2 kg;
pumpkin - 2 kg;
lemon - ½ pcs.

How to prepare pumpkin juice with apples for the winter

In addition to the products themselves, you will need an electric juicer, a saucepan for cooking juice, glass jars with screwed lids, as well as a watering can or a mug with a “nose” for accurately pouring the drink into cans.

What apples to choose for the preparation of this juice? Varieties with green or yellow skin are best suited. Of course, the fruits should be juicy and not sluggish. It can be a grade “Snow Calvil”, as in our recipe.

Regarding pumpkin, this vegetable should be round (oblong pumpkins are better for making mashed soups and other non-sweet dishes), and its flesh should be bright and droplet when cut.

Collect the juicer from the parts, be sure to substitute a container under its “spout” to collect future juice. Rinse the apples well and send a few of them whole to the fruit compartment. If you have a small juicer, not intended for processing whole apples, cut each fruit into four parts and fill the compartment with these quarters. After you turn on the appliance, you will see that the cake — seeds, peel, apple core plates — enters the large compartment for collecting garbage, and the finished juice flows from the “spout” into the substituted mug or pan.

Pour apple juice into the pan and prepare the second ingredient of the drink - pumpkin. To do this, rinse the vegetable, cut the skin with a knife, and cut the flesh into large cubes.

Pass the pumpkin slices through the juicer.

Move the resulting juice into a pan to apple juice. Stir with a spoon.

Squeeze the juice from half a lemon (you can do it manually, or you can use a citrus press) and add it to the apple-pumpkin mixture. In this recipe, lemon juice will serve as a preservative, because you are harvesting juice for the winter and are interested in its long storage.

Put the juice in a saucepan on a small fire, bring to a boil and boil for 5 minutes. When boiling with a slotted spoon, carefully remove the foam that has risen above the juice. In parallel, sterilize the jars and lids: boil them in a pan with water for 10 minutes.