How to grow a pumpkin? Oh, you have it already grown? It's great!
From vegetables, originally from South America, you can cook a lot of various goodies.
Do you like natural drinks? Pumpkin produces amazing juices and compotes. Do you like sweets? The colorful vegetable is ideal for making jam, honey, marmalade, candied fruits. Do you like salty snacks? Orange pumpkin flawless salads, mashed potatoes and sauces. Intrigued? Then proceed to the creation of culinary works!
Homemade pumpkin blanks: cooking features
1. For making homemade pumpkin blanks, we take honey varieties, as they are sweet, juicy, tender and very fragrant.
2. Avoid the use of immature, overripe, rotted pumpkin, and also exclude the use of vegetables with mold.
3. Wash the pumpkin and wipe it dry with napkins.
4. Cut the vegetable in half and remove the seeds and strings using a regular spoon or spatula for ice cream. Seeds are not discarded. They can fry and season a variety of dishes, freeze and prepare therapeutic mixtures, dried and used for planting.
5. Remove the peel, as it is very tough, and can easily spoil the homework.
6. Grind the pulp and cook goodies according to the recipe.
7. We are not afraid to combine pumpkin with various fruits, vegetables, and spices. She is delicious with apple, orange and lemon. Eggplants, mushrooms, carrots and tomatoes will not spoil its original taste. Extravagance of cinnamon, vanilla, cardamom, ginger, saffron, mint, turmeric, basil, coriander will add to it.
8. We keep homemade pumpkin blanks in a cool place - in the basement. If it is not, it does not matter. Homemade pumpkin blanks are kept immaculately in the pantry or on the balcony.
Jam - sweet homemade pumpkin, apple and lemon
Ingredients:
• 1 kg of pumpkin pulp;
• 1 kg of any apples;
• lemon;
• 1 kg of white granulated sugar.
Cooking
1. Wash a small pumpkin and wipe it with a paper towel or napkins. Cut the vegetable in half and take out the seeds and fiber. With the help of a special device - piller we clean the peel. Cut the pumpkin in small pieces and fold into a stainless container.
2. We wash and dry the apples. Remove the stem, peel and pith. Cut into small cubes and send to the pumpkin.
3. Lemon wash and dry. Cut into thin slices and put in a container with pumpkin-apple mass.
4. Fill the apples, pumpkin, lemon with sugar, cover the pan for 5 hours with gauze, folded in 2 layers. When the pumpkin launches juice, proceed to the preparation of fragrant jam.
5. Put the pan on the tile. Bring the mass to a boil. And then turn off the fire. When the fragrant fruit and vegetable mixture cools down, bring the mass to a boil again. We do this 3-5 times. The readiness of fragrant jam is evidenced by the “glass” appearance and the absence of foam.
6. Fill the pre-sterilized jars with jam, cover with lids and roll with the key.
7. Turn the container upside down, cover with warm clothes and wait for the delicacy to cool. When the fragrant jam is cooled, we send it to our relatives for storage.
8. Sweet homemade preparations from pumpkins, apples, lemons are ready for tasting at any time.
Compote - “vitamin” homemade pumpkin, peach and orange
Ingredients:
• 250 g pumpkin pulp;
• 3 peaches;
• 2 oranges;
• 250 g of white sugar;
• Art. l ginger root, crushed on the grate;
• 10 mint leaves;
• 600 ml of drinking water.
Cooking
1. Wash and dry the small pumpkin. Cut in half and clean the seeds with fibers. Remove the peel by the puller. Cut the vegetable into neat pieces.
2. Peach my and wipe wipes. Break it and remove the bone. Cut the peach into cubes. 3. Wash orange and dry. Carefully remove the peel, but do not throw it away. Pulp cut into cubes.
4. Wash ginger root, wipe with a towel, grind grated. Rinse the mint, dry it, spread it out on a napkin, separate leaves from the twigs.
5. Put the zest, mint and ginger in a bowl and pour boiling water for 5 minutes (350 ml of water is enough).
6. Pour water into a metal container and add sugar (1: 1). Put the pan on the stove and wait for boiling. Then add pumpkin pulp to the syrup and boil for no more than 10 minutes. We enter fragrant tincture of mint, ginger and zest. Then add a peach and an orange. Mix components and try compote. If it is too cloying, dilute with water. “Adjusting” the sweetness of the drink, bring to a boil and remove the container from the stove.
7. Pour invigorating compote into sterilized jars, cover them with lids and roll them up.
8. We turn the container upside down, wrap it well with a warm blanket and wait for it to cool down, after which we place it in a storage space.
9. Homemade pumpkin blanks - drink compotes at any time.
Candied fruits - delicious homemade pumpkin with orange flavor
Ingredients:
• kg of pumpkin;
• orange;
• 2 star studs;
• 2 cinnamon sticks;
• kg of granulated sugar;
• 700 ml of drinking water.
Cooking
1. Wash out the pumpkin, thoroughly wipe. Cut in half and take out the seeds with the veins. Remove the peel and cut the flesh into cubes.
2. Orange washed and dried. Cut it and squeeze the juice.
3. Pour sugar into the container and pour water. Put the saucepan on the stove and bring the syrup to a boil, stirring. When it thickens a little, add pumpkin pulp, wait for boiling, simmer for 6-8 minutes on low heat. Then remove from heat and cool to room temperature.
4. We introduce orange juice, cinnamon, cloves into the pumpkin mass.
5. Put the container on the fire, bring to a boil and cool. This procedure is performed 4-6 times. 6. When the pieces of bright vegetables become translucent, remove the pan from the stove. Turn over the pumpkin mass in a colander to give the opportunity to drain the syrup.
7. Pour baking sheet baking paper and lay out the future candied fruits. We send the form to the oven for 120 minutes (temperature 70 ° C).
8. Take out the baking sheet and very quickly cling to the candied fruit with a knife and lay it on the dish. If you hesitate, tidbits stick tightly to the paper.
9. Homemade pumpkin blanks - candied fruits put in a container for storage.
Caviar - spicy homemade pumpkin blanks
Ingredients:
• kg pumpkin pulp;
• 2 carrots;
• 4 tomatoes;
• onion head;
• 3 garlic cloves;
• a bunch of dill, marjoram, basil sprigs;
• 50 ml of sunflower oil;
• Art. spoon of apple cider vinegar;
• salt.
Cooking
1. Wash the pumpkin and dry it with towels. Remove the seeds, fiber and tail. Peel the vegetable and grind grated.
2. Peel carrots, and onions and garlic - from husks. Wash vegetables and dry. Chop carrots on a grater, finely chop the onion and garlic.
3. Wash the tomatoes and wipe them with napkins. Remove the tail and skin. Skip the vegetable through a meat grinder.
4. Rinse greens and shake. Then shred.
5. Pour the oil into a preheated pan. Fry onions, pumpkins and carrots under a closed lid on low heat for 20 minutes until the vegetables are soft.
6. To the vegetables add tomatoes, garlic, herbs, salt. Mix the ingredients thoroughly. Stew vegetable mass 25 minutes.
7. For 5 minutes before cooking, add apple cider vinegar to the vegetable mixture and mix the spicy mass.
8. Prepare the container: wash, dry and sterilize.
9. Fill the banks with caviar, cork with a lid, turn it upside down and cover with blankets or old jackets.
10. When homemade pumpkin blanks in the form of fragrant, tasty and healthy caviar are cooled, we bring them to storage space.
Salad - spicy homemade pumpkin blanks
Ingredients:
• 2 kilos pumpkin pulp;
• 3 kilos of tight eggplants;
• kilo of bell peppers;
• 2.5 pounds of tomatoes;
• 350 g of garlic;
•? pods of red pepper;
• 350 g of parsley;
• 400 ml of oil (olive or sunflower);
• 200 g of white sugar;
• 90 g of salt;
• 110 ml of table vinegar (6%).
Cooking
1. Wash out the pumpkin and wipe with napkins. Cut in half and extract the seeds with fibers. Remove the peel and cut the flesh into medium sized slices.
2. Eggplant wash and dry. Cut them into rings, put them into a container, sprinkle with salt to remove bitterness. After 20 minutes, wash the eggplant rings and dry them, laying out on a paper towel.
3. Sweet and hot peppers wash and wipe. Remove the grain and tail. Bitter pepper finely chop, and Bulgarian - cut into rings.
4. Peel and dry the garlic. And then pass through the press.
5. Washing my tomatoes, wiping with a towel and chopping with a blender or meat grinder.
6. Rinse the parsley, shake and shred.
7. Put a pot with a thick bottom or a cauldron on the stove. Pour the gruel of tomatoes into a bowl, cover the pan with the lid and bring the tomato puree to a boil. Then add parsley, garlic, sugar, salt, oil, bitter pepper, vinegar. Ingredients mix thoroughly.
8. When the sauce boils, add slices of pumpkin, rings of peppers and eggplant.
9. Bring the vegetable mass to a boil, cover the cauldron with a lid, reduce the heat and leave the fragrant mixture for 60 minutes.
10. While the salad is languishing, sterilize the container by any convenient method.
11. Fill the jars with vegetable stock, cover with lids and roll up.
12. Turn the container upside down, cover with old warm clothes and wait for cooling. Then we take out the homemade pumpkin blanks in the form of a salad with a delicate taste and a pleasant smell in the basement, storeroom or on the balcony.
Pickled vegetables - dietary homemade pumpkin and cabbage
Ingredients: • 3 kilos of cabbage;
• 3 kilos of pumpkin;
• half a cup of mountain ash;
• 200 g of salt;
• Art. spoon of white sugar;
• 3 tsp cumin;
• h. Spoon dried mint;
• ground red pepper (to taste);
• Art. boiling water.
Cooking
1. Wash out and dry the pumpkin. Extract the seeds and fibers with a spoon. Remove the peel and grind the pulp grated.
2. Wash cabbage, wipe dry with a towel and chop.
3. Wash ashberries, put them in a bowl and pour boiling water for 10-15 minutes.
4. In a bowl, mix salt, sugar, cumin, peppermint and pepper.
5. Put the pumpkin and cabbage in layers of enamelled deep container. Each layer is seasoned with rowan and spices. Put the oppression on top and leave the vegetable mass warm for a week.
6. When the fermentation process begins to decline, we transfer the cabbage and pumpkin to the jars and put them in the refrigerator or take them to a cool place.
7. We taste the pickled homemade pumpkin blanks in 3 days.
Homemade pumpkin blanks: some tricks
- For blanks, we use a medium-sized pumpkin.
- Choosing a vegetable with a dense, whole and smooth skin.
- We pay attention to the tail, if it is dry, the pumpkin is ripe.
- If the vegetable is poorly cleaned, put it for a few minutes in the microwave oven or oven.
- To prevent the pumpkin mass from burning, we take a pot with a thick bottom, and better a cauldron.
If you still have a pumpkin - make pumpkin juice, you will not regret!
