How to prepare pumpkin for the winter: the best recipes for preserving snacks and desserts, freezing, drying and drying vegetables

Pumpkin is a versatile product that can be stored until spring in a cool place. If it is difficult to provide such conditions in a city apartment, various harvesting methods will come to the rescue.

In this article, we have prepared the best recipes for preserving orange vegetables for the winter. You will learn how to make spicy marinated snacks, sweets jam, candied fruits, marshmallows, how to dry and freeze the pulp.

Pumpkin snacks for the winter

If you haven’t tried canning pumpkin in a spicy marinade, preparing a spicy salad or vegetable caviar, be sure to do so. Melon culture goes well with both vegetables and fruits. Its flesh is delicious in salty and sweet form. Use our recipes with step-by-step instructions.

Winter salad with pumpkin and bell pepper

Ingredients:

• 1 kg pumpkin;
• 1 kg paprika;
• 500 g carrots;
• 2 large onions;
• 100 ml vinegar 9%;
• 100 ml vegetable oil;
• 80 g sugar;
• 4 tbsp. l. salt;
• a pinch of cayenne pepper.

Grate the peeled pumpkin and carrots on a coarse grater. Cut the onion and paprika into cubes. Mix vegetables in a deep bowl.

Prepare the marinade with vinegar, oil, sugar, salt and cayenne pepper. Pour in the vegetable mixture and stir. Leave to sit for four hours.

Place the salad in 0.5 liter jars and sterilize for 30 minutes. Cover with lids and store in the basement.

Pumpkin appetizer with green beans

Ingredients:

• 2 kg pumpkin;
• 1 kg green beans;
• 1 kg of tomatoes;
• 250 ml oil;
• 200 g sugar;
• 40 g salt;
• 70 ml vinegar 9%;
• head of garlic;
• dried dill to taste.

Cut the peeled pumpkin pulp into small pieces. Cut the beans as desired. Grind the tomatoes in a blender along with the garlic and add sugar, salt, vinegar and oil.

Mix the vegetables in a saucepan, add the dill and cook over low heat for 40 minutes. Distribute the hot mixture into jars and roll up. There is no need to sterilize the snack. Store in the basement.

Pumpkin caviar for the winter through a meat grinder

Ingredients:

• 1 kg pumpkin;
• 1 kg of tomatoes;
• 1 kg apples;
• 1 kg bell pepper;
• 500 g onions;
• 270 g sugar;
• 50 g salt;
• 50 ml vinegar 9%;
• spices to taste.

Finely chop the peeled onion and sauté in vegetable oil. Peel the pumpkin and cut into cubes, grind together with tomatoes, peppers and apples in a meat grinder.

Place the vegetable mixture in a saucepan, add onion, sugar, salt and cook for an hour over low heat. At the end, add spices, mix and place in jars. Cover with lids, cool and store in a cool place.

Pickled pumpkin with cinnamon

Ingredients:

• 3 kg pumpkin;
• 1 tsp. ground cinnamon;
• 180 g sugar;
• 100 ml vinegar 9%;
• 1 tsp. salt;
• 2 liters of water.

Cook the marinade with vinegar, salt, sugar and cinnamon. Cut the peeled pumpkin pulp into cubes and immerse in the liquid. Cook the vegetables until done. Place the pieces in jars and fill with marinade. Sterilize in a water bath for 10 minutes. Close the lids and store in the cellar.

In Korean

Ingredients:

• 500 g pumpkin;
• 1 onion;
• 2 cloves of garlic;
• 500 ml oil;
• 20 ml vinegar 9%;
• 1 tbsp. l. Sahara;
• 2 tsp. salt;
• 1 tsp. ground coriander.

Grate the peeled pulp on a special grater.Fry the onion in vegetable oil until soft and add to the pumpkin. Pass the garlic through a press and stir. Pour in vinegar and oil, leave for three hours until released juice.

Transfer the mixture into jars and pasteurize for 30 minutes. Close with lids, cool and store in a cool place.

Pumpkin desserts for the winter

Pumpkin makes very tasty thick jam and jam due to the fact that the pulp contains a lot of pectin (dietary fiber), which provides the desired consistency. Pumpkin puree can be given to young children without fear. And sweet, aromatic candied fruits and marshmallows will be an excellent alternative to store-bought sweets.

Simple and delicious pumpkin jam with cherry plum and mint

Try making this wonderful sweet and sour jam for the winter.

Components:

• 200 g pumpkin;
• 200 g cherry plum;
• 300 g sugar;
• 1 sprig of mint.

Peel the pumpkin and cut into small pieces. Remove the seeds from the cherry plum and cut into halves. Place in a saucepan and cover with granulated sugar, add mint. Leave for 1-2 hours.

Place the container on low heat and cook for 15 minutes. At the end of cooking, remove the mint, pour into small jars and close with lids. Store in the cellar.

Pumpkin marshmallow at home

If you want to get a dietary treat, prepare marshmallows according to this recipe without sugar.

Ingredients:

• 500 g walnuts;
• 2 kg pumpkin pulp;
• 80 g honey;
• 200 g sugar;
• 3 lemons.

Cut the peeled pumpkin into slices. Remove the zest from the lemons and squeeze out the juice. Place the vegetable in a saucepan, pour in lemon juice, and add sugar. Cook until soft over medium heat.

At the end of cooking, add honey and blend with a blender until smooth.

Chop walnuts into crumbs and mix with pumpkin puree. Line a baking sheet with oiled wax paper. Spread the mixture evenly in a layer of no more than 2 cm.

Dry in the oven at 50°C for 8 hours. Cut the finished marshmallow into strips 5 cm wide and roll into tubes. Store in glass containers or paper bags in a cool, dry place.

Thick pumpkin jam with apples for the winter

Ingredients:

• 1 kg pumpkin;
• 2 kg of sweet and sour apples;
• 3 kg sugar;
• 300 g water;
• 10 g citric acid.

Cut the pumpkin and apples into pieces, place in a saucepan and pour in 100 ml of water. Cook until soft. Add sugar, citric acid and beat until smooth with an immersion blender. Boil over low heat for 15-20 minutes and pour into jars. Close with lids and store in a cool place.

Homemade candied pumpkin and orange in an electric dryer

Prepare foods:

• 1 kg pumpkin pulp;
• 1 orange;
• 600 g sugar.

Cut the pumpkin into cubes and place in a saucepan. Mix with granulated sugar and put in the refrigerator.

Remove the zest from the orange and cut into thin strips. Squeeze the juice from the pulp and add to the pumpkin. Place the container on low heat and cook after boiling for 5 minutes. Remove from heat and leave to cool for 3 hours. Repeat the process twice.

Cool the pieces completely and place on drying racks. Set the temperature to 60°C and cook for 5-6 hours. Monitor the readiness of the candied fruits. Increase or shorten the cooking time as you wish. Sprinkle the finished delicacy with powdered sugar and dry it in the open air. Store in a glass jar in a cool, dry place.

Winter pumpkin puree with sugar

Ingredients:

• 1.5 kg pumpkin;
• 600 g sugar;
• 10 g citric acid.

Cut the peeled pumpkin into slices and bake in the oven until soft. Using a blender, turn the pulp into puree. Add sugar and citric acid.

Cook in an iron pan over low heat for 15-20 minutes. Pour the puree into jars and close the lids. Store in a pantry or cellar.

Homemade juice in a juicer

Peel the pumpkin and cut into pieces. Pour clean water into the bottom container of the pressure cooker up to the full line. Place on the stove and place a container to collect the juice, and place a sieve on top. Place the vegetable in it, cover with a lid and cook over medium heat.

Place clean bottles under the hose to collect juice. Seal each with an airtight lid. Cool and store in a cool place.

Other harvesting methods

Drying, drying and freezing pumpkin preserves the full range of vitamins and minerals. You can cook in the oven or electric dryer. Preparing vegetables for freezing will require a minimum of time and effort.

Dried pumpkin

For drying Late varieties with thick skin are suitable. They cook faster and have excellent taste.

To dry the pumpkin in the oven, cut the flesh into thin slices and boil in boiling water for 2-3 minutes. Drain in a colander, let the water drain and place on a baking sheet.

Preheat the oven to 50°C and dry the slices for 4-5 hours. Increase the temperature to 80°C and cook for another two hours. Keep the door ajar. The finished slices crumble easily in your hands.

Dried

It is very convenient to dry pumpkin in an electric dryer and control the process. Remove seeds from the vegetable and cut off the peel. Cut the pulp into thin slices and place on grates. Set the maximum temperature (this depends on the model).

When you see the slices starting to shrink, lower the temperature to 65°C. Properly prepared slices bend when pressed, but do not break.

Frozen

Pumpkin is frozen in pieces and in the form of puree. The peeled raw pulp is cut into small pieces and packaged in special freezer bags or plastic containers.

To freeze pumpkin puree, first boil the vegetable in water or for a couple. Then they are crushed using a blender and placed in plastic glasses, thick plastic bags with snaps, buckets, and ice trays.

How to store blanks

There are certain rules for each type of pumpkin preparation:

1. Pickled snacks, puree, jam, jam, vegetable salads without pasteurization are stored in a cold room. The twists, which were subjected to additional processing in a water bath, remain in the pantry at room temperature all winter.
2. Candied fruits and marshmallows are placed in linen bags, paper bags or glass containers. It is ideal to use a cool place for storage out of direct sunlight.
3. It is convenient to store dried and dried pumpkin in tin and glass jars or paper bags at a temperature not exceeding 23°C and a humidity of 75%.
4. The frozen product does not lose its taste and will remain fresh for about a year at a temperature of -18°C.

Conclusion

Pumpkin is ideal for canning, freezing, drying and drying. All these methods of preparing vegetables for the winter preserve vitamins and minerals. Its universal taste allows you to combine pumpkin with fruits and vegetables, change the composition at your discretion, and create new culinary masterpieces.