Carrot-pumpkin juice with orange

Carrot-pumpkin juice with orange

This is a very common recipe. The juice comes out with a rich and pleasant taste.

Ingredients for Carrot-Pumpkin Juice with Orange:

• Pumpkin – 1 kg
• Carrots – 0.5 kg
• Water - 2 l
• Lemon - 1 pc.
• Orange – 2 pcs.
• Sugar - 2 cups.

Nutritional and energy value:

Recipe for Carrot-Pumpkin Juice with Orange:

We prepare all the ingredients.

Cut the pumpkin into small cubes.

Cut the carrots into small cubes.

Pour water over carrots and pumpkin and cook.

Remove the skins from the oranges.

Add the orange skins to the bubbling juice and cook until the carrots become soft.

Cool the juice, remove the orange skins and grind the mixture with a blender.

Place the pan on the fire and add sugar.

Add the juice of 1 lemon.

Add the juice of 2 oranges. Stir, cook until boiling, pour into jars and seal.

We have produced 4 liters of a delicious vitamin cocktail, which will be especially useful in winter.
I will be very happy if you like my recipe!
Bon appetit!

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December 28, 2019 mollaeva2015 #

December 29, 2019 elena easy kitchen # (recipe creator)

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TOP 6 recipes for making pumpkin-carrot juice for the winter

Pumpkin and carrot juice are a natural source of essential substances for the body. Drinking 1 glass of juice daily keeps the body in good shape. Almost everyone thinks that you can enjoy pumpkin-carrot juice only in the summer, but this is easy to do in the winter if you know a suitable recipe for preparations for the cool season. There are many methods for making a magical drink.

• 1 Individualities of making juice from carrots and pumpkin
• 2 Benefits of carrot-pumpkin juice
• 3 Selection and preparation of main ingredients
• 4 Requirements for containers
• 5 Manufacturing methods
  • 5.1 Traditional recipe for the winter
  • 5.2 Without sterilization
  • 5.3 With sugar and lemon
  • 5.4 With orange
  • 5.5 With apples
  • 5.6 With dried apricots
• 6 Rules for storing pumpkin-carrot juice
• 7 Product expiration date

Individualities of making carrot and pumpkin juice

Carrots and pumpkin are the main ingredients. Usually they are mixed in different proportions, but most often it is 1:1. If the pumpkin turns out to be sweet, do not use sugar during cooking.

The pumpkin must be ripe. It is easy to find by external signs. The fruit has a striking color and a matte coating, the stalk dries, and the leaves become faded. Also, if you need to make an effort when cutting, it means the pumpkin is ready for cooking.

The benefits of carrot-pumpkin juice

The combination of these products has a beneficial effect on the body as a whole. The substances in the composition benefit the organs responsible for vision. After constant consumption of pumpkin and carrots, the quality of the blood (the internal environment of the human and animal body) , and food processes return to normal.

Selection and preparation of main ingredients

The type of pumpkin plays an important role; nutmeg is an ideal option. Its ripening occurs later than other varieties, but it has an indescribable taste and smell.

There should be no dents on the fruit; uniform color is encouraged.

It doesn’t matter what type of carrot you use for juice. The ingredients are prepared separately. Pumpkin and root vegetables are peeled, cut into pieces and passed through a juicer. The ingredients are mixed during cooking.

Requirements for containers

Glass jars of any size are suitable for juice. Those in which it will be most convenient for a person to close the drink are selected. The main condition is that the container must be intact.

Manufacturing methods

Juice based on pumpkin and carrots is prepared according to various recipes. It can be in its pure form and obtained by adding other ingredients. The drink is locked, bypassing the sterilization process.

Traditional recipe for the winter

The amount of ingredients is calculated for one serving of juice. The following will be useful:

• pumpkin - 1 kg;
• carrots - 1 kg;
• sugar - 200 g;
• water - 1 l;
• citric acid - 1 tbsp. l.

1. Pumpkin and carrots are peeled and cut into pieces.
2. The products are filled with water and covered with sugar.
3. The ingredients should simmer on the stove for 30 minutes.
4. When the ingredients become soft, they are crushed using a blender or any other convenient method.
5. The remaining water is brought to a boil and added to the mass.
6. Citric acid is added to the ingredients. The quantity may vary depending on the taste a person wants.

In this form, the juice should be boiled on the stove for another 10 minutes. Without turning off the fire, the burning liquid is poured into the jars. The canning mass must be hot.

Without sterilization

Housewives try to avoid the pasteurization step, because after it a small amount of the necessary substances remains. The ingredients are pumpkin, carrots, water and sugar. Manufacturing process:

1. The pumpkin and carrots are crushed, and the juice is squeezed out of the acquired mass.
2. Sugar and water are added to the water.
3. After boiling, the container is kept on fire for 5-10 minutes.

After boiling, the drink is filtered through cheesecloth or until full. The prepared liquid is poured into containers and tightly screwed on with lids.

With sugar and lemon

It is prepared using literally the same method as the traditional one. Instead of citric acid, use the juice of 1 or 2 lemons. After cooking, it is poured into glass jars.

TOP 6 recipes for making pumpkin-carrot juice for the winter

Usually, during the cool period, the human body is weakened and needs to be provoked. A drink made from pumpkin and carrots is perfect for our purpose. A product filled with vitamins restores strength. A catchy color will lift your spirits. There are many recipes for making pumpkin-carrot juice for the winter. Any individual will be able to choose a preparation to their own taste.

Individualities of making carrot and pumpkin juice

Experienced housewives advise following the following rules when creating a drink:

1. Take pumpkin and carrot juice in equal quantities.
2. If the pumpkin puree is sweet, then you don’t need to add sweet sand.
3. Drink only boiled bottled water.
4. Pour enough water to get a drink of a suitable mixture.
5. Snow-white sugar is added to taste.
6. The finished product is immediately poured into containers and certainly pasteurized.

Failure to comply with at least one rule will lead to rapid souring of the workpiece.

The benefits of carrot-pumpkin juice

Pumpkin and carrots are storehouses of essential substances. Both vegetables contain:

1. Beta-carotene is a powerful antioxidant that helps cleanse the body of toxins and heavy metals. The substance restores vision.
2. Ascorbic acid, which helps a person resist colds.
3. Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and microelements that strengthen the nervous system, improve the functioning of the gastrointestinal tract, and normalize metabolism.

The most important thing is that a vitamin drink prevents the occurrence of cancer cells.

Selection and preparation of main ingredients

It is necessary to choose only ripe, fresh vegetables and fruits without damage or rottenness. They are painstakingly washed, peeled, and cut into pieces.

Requirements for containers

It is better to take small glass jars. The finished product is poured into sterilized containers. They are covered with thick plastic lids or rolled up .

Manufacturing methods

A drink with the addition of carrots and pumpkin is prepared quite simply and quickly. But the end result is a tasty and necessary product. There are several manufacturing options, any of which requires a minimum of effort.

Traditional recipe for the winter

Place the pumpkin and carrots in a saucepan with thick walls, add a glass of water and snow-white sugar. Mix everything and cook for half an hour. Crush the mixture with a masher. Add water, citric acid, boil for 5 minutes.

If desired, replace the lemon with any citrus juice, then the juice will become healthier.

Without sterilization

Some housewives prefer to do without pasteurization, this recipe is for them. Grate the pumpkin and carrots through a small grater. Squeeze the juice from the puree into a thick-bottomed pan, add sweet sand, and pour in water. Boil the product and pour into jars. Refrigerate the cooled workpiece.

With sugar and lemon

Grate carrots and pumpkin through a grater with small holes. Squeeze the juice from vegetable puree and lemon into a saucepan and boil for 3-5 minutes. This preparation will simply become a lifesaver for prevention during epidemics of influenza and ARVI.

With orange

Place carrots and pumpkin in a Teflon pan and add water. Peel the oranges and add the zest to the vegetables. Grind the pulp in a meat grinder and add it to the container. Boil its contents until the carrots become soft. Cool the mixture and rub through a strainer. Place the pan on the heat again, add snow-white sugar and bring to a boil.

With apples

To make this drink you need to take fruits and vegetables in a 2:1 ratio.

Squeeze the juice from carrots, apples, pumpkins into a saucepan, add granulated sugar, and boil for 2-3 minutes.

With dried apricots

Place carrots, pumpkin and dried apricots in a saucepan with water and cook until tender. Grind the ingredients with a blender, add sweet sand, citric acid, and water. Bring the mixture to a boil.

The dried fruit will give the finished drink a pleasant taste.

Rules for storing pumpkin-carrot juice

The vitamin drink is stored in the refrigerator or cellar, with air humidity not exceeding 75%, following the rules:

1. Do not expose the jars to direct sunlight.
2. Make sure there is no sudden temperature change.
3. Do not allow the product to freeze.

Opened jars are stored in the refrigerator for no more than 3 days.

Product expiration date

The finished product retains its taste and beneficial characteristics for no more than 2 years.

A pumpkin-carrot drink will give a person energy and help resist colds and viruses. But it should not be used by people with acquired diseases and prone to allergic reactions. It is better for a 100% healthy person to drink half a glass of juice in the morning on an empty stomach.

During flu epidemics - a glass in the morning and evening. After drinking the course for 10-14 days, you need to take a month-long break.

Rich pumpkin-carrot juice for the winter without a juicer

This recipe is attractive first because pumpkin-carrot juice for the winter can be prepared at home without a juicer or juicer. All you need is a blender or food processor to grind the boiled vegetables into a homogeneous puree.

You can select the proportions of pumpkin and carrots at your discretion, but it is usually recommended to take twice as many pumpkins as carrots. We clean the vegetables, cut them into small pieces and, adding a small amount of water, boil them well. Then we grind it with a blender (in the absence of a blender, we use a food processor or rub it through a sieve), add sugar and dilute with water to a suitable mixture. All that remains is to boil the juice for about 5 minutes, add citric acid and pour into jars.

For the cool off-season and winter, you will have the necessary pumpkin and carrot juice, 100% natural, prepared from mature, selected vegetables.

Ingredients:

• pumpkin without rind and center with seeds – 500 g;
• carrots – 250 g;
• snow-white or brown sugar - approximately 300 g (to taste);
• citric acid – 0.5 tsp;
• water – 1.5 liters (or to a suitable mixture).

How to prepare pumpkin-carrot juice for the winter

Cut off the rind from the pumpkin, cut out the core with the fibrous part of the pulp and seeds. Cut the peeled pumpkin into small pieces or thin slices. Peel the carrots and cut into thin slices.

Transfer the pumpkin and carrots to a cauldron or basin or pan with a thick bottom. Pour in enough water to completely cover the vegetables.

Place on medium heat and bring to a boil. If a lot of foam has risen, drive it to the center and carefully collect it with a spoon. Cover the vegetables tightly, reduce the heat to low and leave to simmer for 20-30 minutes, letting the vegetables cook well until soft. The water should evaporate, but not completely, otherwise the vegetables will burn.

Place the boiled vegetables in a blender. Grind until smooth and creamy without any chunks of pulp.

Rinse the cauldron and wash away any remaining foam. Pour pumpkin-carrot puree into it, add sugar (the amount can be adjusted during the cooking process).

Pour in the remaining water, stir, combining water, puree and sugar. Place the cauldron on medium heat.

Cook the juice from pumpkin and carrots for 5 minutes from the moment it boils. It is not necessary to remove the foam; it will subside or dissolve during boiling. Add citric acid for the most intense contrasting taste and prevent juice from fermenting during storage. Cook for another two to three minutes.

Taste, if there is not enough sugar, add. As soon as the juice boils, pour it into steamed jars and screw on the hot lids. We wipe the jars with a damp cloth and hide them in a blanket until the next day.

For storage, we take the jars of juice into a black, cold room (basement, cellar, pantry). The finished pumpkin-carrot juice comes out sweet, but not cloying, with a subtle sourness. If you need to create the most contrasting taste, you can add lime or lemon juice to the finished juice. Successful preparations for you and bon appetit!