The best golden recipes for winter preparations from pumpkin at home

The average gardener knows very little about preparing pumpkin for the winter. Porridge, side dish - that’s all the options for the country menu. Some gardeners grow late varieties of pumpkins. Such balls can last until the New Year without loss of marketability. Then the 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 more tender and more aromatic. But they are stored for a maximum of 2-3 months. How would you like to pamper your family with a vitamin-packed pumpkin dish in winter! There are a sufficient number of recipes for preparing giant berries for future use. Among them, the most fastidious summer resident will find one that suits his taste. The main thing is not to be lazy and spend time processing the harvest.

Composition and beneficial properties of pumpkin

Pumpkin has helped people out more than once in times of famine. It is nourishing and tasty. The fruit consists of 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 and regulates the water-salt balance of the body. Fruit juice is a mild diuretic. It works without putting unnecessary strain on the kidneys. Pumpkin has a mild laxative effect. Dishes made from it are useful for chronic constipation. In this case, dehydration of the body does not occur. In terms of protein and iron, pumpkin is the leader. It is superior to chicken and quail eggs.

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

I want to have dishes from the usual inhabitant of the garden on the menu all year round.

Choosing the best variety and preparing the pumpkin

What is the best variety for pumpkin preparations? Answer: anyone! It is important to understand what type of canned food the gardener wants to prepare. Summer varieties with tender and juicy pulp are suitable for jam, jam or puree.They contain a lot of sugars and are easy to boil. The preparations will be aromatic and have a uniform consistency.

Varieties and hybrids with dense, slightly juicy pulp are suitable for drying and drying. This pumpkin makes wonderful candied fruits. Such fruits are suitable for compotes and jam: the contents will be intact and will not boil over.

Fruit preparation

Fully ripened pumpkins with the peel intact are suitable for future use. If the skin is damaged by insects or animals, the fruits are not selected 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 damaged, pathogenic bacteria and fungal spores will penetrate into the pulp. This will affect the quality of the workpieces.

Before preparing canned pumpkin you need:

1. Wash the 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. Use a spoon to scrape out the remaining seed chambers: in canned food they feel like woody fibers.
5. Using a special knife, remove the peel.
6. Cut out areas of pulp with an uncharacteristic color.
7. Cut the pulp into pieces according to recipe requirements.

If it is impossible to process the whole fruit in one canning, it is recommended to pack part of it in a plastic bag and put it in the refrigerator. So pumpkin should be stored for 1 day.

Recipes for delicious winter preparations

Winter pumpkin preparations diversify the menu during the cold season. They come in handy during fasting: the dishes fill you up quickly and are not savory. Golden juices and jams supply a tired body with a complex of minerals and vitamins.

Pumpkin side dishes are popular in home cooking.Their sweetish taste harmonizes perfectly with cereals, chicken and fish.

Gardeners are wondering what they can soon make from pumpkin at home. Full lunch! And prepared semi-finished products will come in handy in this case. The best recipes for processing the pumpkin harvest will help fill your winter cooking dishes with sunshine and healthy vitamins.

Dried

Drying pumpkin for the winter is quite simple. To obtain tasty preparations, you should choose a variety or hybrid with dense, slightly juicy pulp of bright orange or yellow colors. The easiest way is to dry the fruit in the open air.

How to proceed:

• cut the prepared pumpkin into pieces 1-1.5 centimeters thick;
• place them in one layer on a flat surface (a baking sheet with low sides will do);
• cover the top with a layer of insect gauze;
• Place in a sunny, ventilated place.

After 2-3 days the product is ready. The pieces should be placed in a canvas bag and stored in a dark, dry place. High-quality dried pumpkin remains fresh for up to a year.

It is not difficult to make a dried product in an electric dryer or oven. Sequencing:

• cut the fruits into pieces 3-4 centimeters in size;
• blanch them in salted or sweetened water for 2 minutes;
• dry on a paper towel;
• Place in a 3-centimeter layer on a baking sheet or wire rack.

In a gas oven, drying is carried out with the door half-open and at minimum heat. The process lasts 4-5 hours. In an electric one (new model), select the “Drying” mode and follow the instructions.

Dried

With this method of preparation, pieces of sunny vegetables turn out to look like candied fruits. The delicacy goes well with tea or coffee. The low-calorie sweetness will please weight-watching gardeners. Children especially love these sweets.

How to proceed:

• cut the pumpkin into pieces or slices 3-4 centimeters thick;
• place in a glass container and cover with granulated sugar (the amount of the ingredient is determined by the taste of the gardener);
• first keep it warm for 2-3 hours, then 12 hours in the refrigerator;
• pour the separated syrup into a saucepan and bring to a boil;
• Carefully transfer the pumpkin to the saucepan with the syrup;
• heat for 4-5 minutes (but do not boil);
• remove the pieces and dry on a sieve;
• place in an electric dryer or oven and finish drying until ready.

A fully prepared dried pumpkin has a crust on the outside and is soft on the inside. It should be stored in a glass container with a sealed lid. Shelf life - up to six months.

Cooking caviar

Pumpkin caviar is a delicious and healthy delicacy. Its sweetish taste will appeal to everyone at home. Pumpkin caviar should be used as an appetizer or side dish for meat dishes.

To prepare the dish you will need:

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

Preparing caviar:

1. First you should boil the pumpkin in water (2 liters of liquid will be required). The vegetable pieces should become soft.
2. Peel the remaining vegetable ingredients, chop and fry in vegetable oil until cooked. You can fry together or separately. The main condition: the components must not burn!
3. Place the pumpkin and roast in a bowl and puree with a blender (it is acceptable to grind the mixture using a meat grinder).
4. Add all the spices and 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.Immediately pack into prepared jars. The caviar needs to be sterilized in any way familiar to the gardener for 20-25 minutes.

Turn the finished canned food onto lids and cool. The delicacy can be stored at room temperature. Shelf life is one year.

Classic marinating recipe

Pumpkin contains little acid. When preparing, you should take into account: there is practically no natural preservative in the product. To preserve canned food, it is recommended to add vinegar or its substitutes (red currant juice, barberry infusion).

What products are needed:

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

How to prepare a snack:

1. You should start by preparing the filling. Pour purified water into a deep saucepan, add salt, 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. Carefully place all vegetables in a saucepan with boiling marinade and cook on low heat for 30 minutes.
3. Pour vinegar in portions, stir and turn off the heat. Immediately pack the contents into clean jars.

For 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. This product can be stored at room temperature for up to a year.

The dishes can be covered with plastic lids. But then the pumpkin will be usable for 3 months. The snack should be stored in the refrigerator.

Marinated with spices without sterilization

A recipe without sterilization involves self-pasteurization. With such quick preparation, little time is spent on actual production. But the self-pasteurization process lasts up to 2 days: it depends on the volume and number of cans. This method of canning allows the gardener to use any spices growing in the garden beds: onions, garlic, dill, horseradish (root and leaves), blackcurrant and cherry leaves, tarragon.

Marinating occurs according to any chosen recipe. At the end, you need to package the semi-finished product in sterile containers, seal it with lids, turn it upside down and wrap it thoroughly. The self-pasteurization process begins. It lasts until the canned food has cooled completely. The finished product is stored at room temperature for up to 1 year.

Salad with bell pepper and pumpkin

This spicy-sweet snack will be a great addition to the winter menu. Adults can use it as a side dish for the main dish.

What you will need:

• 1 kilogram of bright yellow pumpkin;
• 0.5 kilograms of carrots;
• 1 kilogram of multi-colored (for beauty) sweet peppers;
• 0.5 kilograms of onions;
• 0.5 fully ripened tomatoes;
• 100 milliliters of vinegar;
• 1/2 cup sugar;
• 1/4 cup salt;
• for frying: refined vegetable oil;
• 1/2 teaspoon ground pepper.

How to cook:

1. Place chopped onions, carrots and peppers in a deep frying pan (or saucepan). Fry until half cooked.
2. Add pumpkin and simmer covered for 10 minutes. Add chopped tomatoes and simmer until done.
3. Add salt, sugar, ground pepper and vinegar to the semi-finished product. Warm up for 10 minutes. Turn off the heat.
4. Immediately pack into sterile jars and seal. Bell pepper and pumpkin salad can be stored at room temperature.

It’s also a good idea to eat such a tasty treat at the height of the harvest’s ripening: the snack will replenish the gardener’s vitamin and mineral balance.

Appetizer with eggplant

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

To prepare an eggplant appetizer you will need:

• blue ones - 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 multi-colored pepper – 1 kilogram;
• salt – 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 in a blender and mix with chopped garlic. Pour into a bowl or cauldron and add sugar, butter and salt. Place on low heat.
2. While the filling is getting ready to boil, you should work on the base. Chop the pumpkin, remove the skin from the eggplants and chop them too. Remove the stems and seeds from the peppers and chop into strips.
3. Add prepared vegetables to the boiling 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 containers, roll it up, place it on the lids and wrap it. After cooling, the mixture stands well at room temperature.

Jam with lemon for children

Everyone knows the benefits of lemon. They strengthen the immune system and treat colds. How many children willingly eat sour citrus? Pumpkin and lemon jam will easily solve the problem.

What should be on hand:

• red pumpkin – 1 kilogram;
• granulated sugar - 0.8 kilograms;
• lemon – 0.3 kilograms;
• cinnamon – 1 teaspoon.

How the delicacy is preserved:

The process differs little from the classic method of making jam. Peel the zest from the lemon, remove the white membranes and remove the seeds. Pumpkin and lemon should be cut into pieces of arbitrary size. The finished ingredients need to be poured into a bowl and sprinkled with sugar on top. After 6-7 hours, the pumpkin and lemon will release juice. The basin should be set to 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 in syrup. Then put it on heat and repeat the operation. The total boiling time is 20-25 minutes. This is enough to completely cook 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, if it sits in a heap, it’s ready. The jam is stored in sterile jars at room temperature.

Canned pumpkin with orange

This recipe gives the gardener plenty of room for creativity. The ingredients (pumpkin and orange) are taken in equal quantities, the amount of sugar varies depending on taste and preference. The following spices are used: mint, lemon balm, tarragon, rosemary - all together or separately.

First, the main ingredients are chopped - pumpkin and orange. They are placed 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 up to 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

An excellent pumpkin dessert using sour apples. The ingredients are taken in equal quantities.The sour juice of apples acts as a preservative. Pectin gives the product thickness. Sugar is added randomly. Some gardeners replace it with fructose. Peel the apples, cut out the middle. Cut the pumpkin into arbitrary slices. Puree the ingredients with a blender. Then add sugar and put on low heat. Cook with constant stirring for 25 minutes.

The finished puree has a rich golden hue. It keeps well in sterile jars until the next harvest.

Pumpkin – Estonian pineapple

The beautiful name hides the recipe for ordinary pickled pumpkin. The pieces are transparent, similar to pieces of pineapple from a jar. Canning is not difficult.

You will need:

• pumpkin – 2 kilograms;
• granulated sugar – 2 cups;
• purified water – 1 liter;
• vinegar 9% – 2/3 cup;
• salt – 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 salt and sugar and boil again.
2. Place the chopped pumpkin in the marinade and cook over low heat for 15 minutes. Then remove from heat and leave for 8-10 hours to soak the vegetable in the marinade.
3. Put the pan back on the fire, add the spices and cook until the pumpkin is transparent. Pour vinegar in portions and stir. The 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.

In Korean

Making spicy canned pumpkin in Korean is not difficult at all. Marinating takes a little time. This appetizer will add variety to the menu of spicy food lovers.

It is important to have a special grater in the kitchen to obtain long strips: this way the pumpkin will marinate better.

What should be on hand:

• yellow or orange pumpkin – 0.5 kilograms;
• vinegar 9% - 2 tablespoons;
• vegetable oil – 2 tablespoons;
• salt – 1 teaspoon;
• sugar – 2 tablespoons;
• ready-made mixture for Korean salads – 1 piece;
• ground coriander – 1 teaspoon.

To prepare, grate the pumpkin on a special grater and place it in a glass or porcelain bowl. Then add coriander, salt, sugar, salad mix, oil and vinegar. To stir thoroughly.

Set the bowl aside for 1-2 hours to extract the juice. Then put into clean jars. You need to monitor the amount of pumpkin and filling. The pumpkin should be completely covered with juice. Place containers of canned food for sterilization. Then seal and turn over onto the lids. The finished pumpkin can be stored in the room for a year.

How to store blanks

The method and place of storage of pumpkin preparations are determined by the canning method. Workpieces without sterilization or self-pasteurization must be kept in a cold place - a cellar or refrigerator. Canned goods that have undergone final heat treatment stand perfectly in a regular kitchen cabinet or pantry. Dried and dried pumpkin requires a well-ventilated, dry room.