How to grow a pumpkin? Oh, have you grown up already? It's great!
From a vegetable, originally from South America, you can cook a lot of various goodies.
Do you like natural drinks? From pumpkin stunning juices and compotes are obtained. Love sweets? Colorful vegetable is ideal for making jam, honey, marmalade, candied fruit. Like salty snacks? From orange pumpkin flawless salads, mashed potatoes and sauces. Are you intrigued? Then let's start creating culinary works!
Homemade pumpkin blanks: cooking features
1. For the preparation of homemade pumpkin blanks, we take honey varieties, since they are sweet, juicy, delicate and very fragrant.
2. Avoid the use of unripe, ripe, rotten pumpkins, and also exclude the use of a vegetable with mold.
3. Wash the pumpkin and wipe dry with a napkin.
4. Cut the vegetable in half and remove the seeds and strings using a regular spoon or ice cream spatula. Seeds do not throw away. They can be fried and seasoned with a variety of dishes, frozen and prepared with medical mixtures, dried and used for planting.
5. Remove the peel, as it is very tough, and can easily spoil a homemade workpiece.
6. Grind the pulp and cook goodies according to the recipe.
7. We are not afraid to combine pumpkin with a variety of fruits, vegetables, spices. She is delicious in company with apple, orange and lemon. Eggplant, mushrooms, carrots and tomatoes will not spoil its original taste. Cinnamon, vanilla, cardamom, ginger, saffron, mint, turmeric, basil, coriander will give it extravagance.
8. We store homemade pumpkin preparations in a cool place - in the basement. If he is not there, it does not matter. Homemade pumpkin preparations are stored impeccably in the pantry or on the balcony.
Jam - a sweet homemade preparation of pumpkin, apples 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 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 - a pilot, we clean the peel. Cut the pumpkin into small pieces and put in a stainless container.
2. Wash and dry the apples. Remove the stalk, peel and core. Cut into small cubes and send to the pumpkin.
3. Wash and dry the lemon. Cut into thin slices and put in a container with pumpkin and apple mass.
4. Pour apples, pumpkin, lemon with sugar, cover the pan for 5 hours with gauze, folded in 2 layers. When the pumpkin pours juice, we proceed to the preparation of fragrant jam.
5. Put the pot 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. So do 3-5 times. The readiness of aromatic jam is evidenced by the "glass" appearance and the absence of foam.
6. Fill the jars with pre-sterilized jam, cover with lids and roll up with a key.
7. Turn the container upside down, cover it with warm things and wait for the treats to cool. When the fragrant jam cools, we send it to our relatives for storage.
8. Sweet homemade pumpkin, apple, lemons ready to taste at any time.
Compote - a "vitamin" homemade preparation of pumpkin, peach and orange
Ingredients:
• 250 g of pumpkin pulp;
• 3 peaches;
• 2 oranges;
• 250 g of white sugar;
• Art. l ginger root chopped on a grater;
• 10 leaves of mint;
• 600 ml of drinking water.
Cooking
1. Wash and dry a small pumpkin. We cut in half and clean the seeds with fibers. We remove the peel with a pilot. Cut the vegetable into neat pieces.
2. Peach my and wipe with napkins. Break it and remove the stone. Cut the peach into cubes.
3. Wash and dry the orange. Carefully remove the peel, but do not discard. Cut the flesh into cubes.
4. Wash the ginger root, wipe with a towel, grind on a grater. We rinse the mint, dry it, spread it out on a napkin, and separate the leaves from the branches.
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 granulated sugar (1: 1). We put the pan on the stove and wait for it to boil. Then add the pulp of pumpkin to the syrup and boil for no more than 10 minutes. We introduce fragrant tincture of mint, ginger and zest. Then add peach and orange. We mix the components and try the compote. If it is too sugary, dilute with water. After “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 up.
8. Turn the container upside down, wrap it well with a warm blanket and wait for cooling, after which we take it to a storage place.
9. Homemade pumpkin blanks - drink compotes at any time.
Candied fruits - a delicious homemade pumpkin preparation with an orange flavor
Ingredients:
• kg of pumpkin;
• orange;
• 2 clove stars;
• 2 sticks of cinnamon;
• kg of granulated sugar;
• 700 ml of drinking water.
Cooking
1. Wash the pumpkin, thoroughly wipe. Cut in half and take out the seeds with veins. Remove the peel and cut the pulp into cubes.
2. Wash and dry the orange. Cut it and squeeze the juice.
3. Pour sugar into the container and pour water. We put the pan on the stove and bring the syrup to a boil, stirring occasionally. When it thickens a little, add the pulp of the pumpkin, wait for it to boil, simmer for 6-8 minutes on low heat. Then remove from the stove and cool to room temperature.
4. Introduce orange juice, cinnamon, cloves into the pumpkin mass.
5. Put the container on fire, bring to a boil and cool. This procedure is performed 4-6 times.
6. When the slices of bright vegetable become translucent, remove the pan from the stove. We overturn the pumpkin mass in a colander to allow the syrup to drain.
7. Cover the baking sheet with baking paper and lay out the candied fruit. We send the form to the oven for 120 minutes (temperature 70 ° C).
8. We take out the baking sheet and very quickly hook the candied fruit with a knife and put it on the dish. If you hesitate, tidbits will firmly stick to the paper.
9. Homemade pumpkin blanks - put candied fruit in a storage container.
Caviar - spicy homemade pumpkin
Ingredients:
• kg of pumpkin pulp;
• 2 carrots;
• 4 tomatoes;
• onion head;
• 3 cloves of garlic;
• along a bunch of branches of dill, marjoram, basil;
• 50 ml of sunflower oil;
• Art. a spoon of apple cider vinegar;
• salt.
Cooking
1. Wash the pumpkin and dry it with towels. We remove seeds, fibers and a tail. We peel the vegetable and grind it on a grater.
2. Peel carrots, and onions and garlic - from the husk. Wash and dry vegetables. Grind carrots, onion and garlic finely chop.
3. Wash tomatoes and wipe them with napkins. Remove the tail and peel. We pass the vegetable through a meat grinder.
4. Rinse the greens and shake. Then shred.
5. Pour oil into a preheated pan. Fry onion, pumpkin and carrots under a closed lid over low heat for 20 minutes until the vegetables are soft.
6. Add vegetables, tomatoes, garlic, herbs, salt to vegetables. Mix the ingredients thoroughly. Stew the vegetable mass for 25 minutes.
7. 5 minutes before cooking, we introduce apple cider vinegar into the vegetable mixture and mix the spiced mass.
8. We prepare containers: wash, dry and sterilize.
9. Fill the cans with caviar, clog the lid, turn upside down and cover with blankets or old jackets.
10. When the homemade pumpkin blanks in the form of fragrant, tasty and healthy caviar have cooled, we take it to a place for storage.
Salad - spicy homemade pumpkin
Ingredients:
• 2 kilos of pulp of pumpkin;
• 3 kilograms of tight eggplant;
• a kilo of bell peppers;
• 2.5 kilos of tomatoes;
• 350 g of garlic;
•? red pepper pod;
• 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 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. Wash and dry eggplant. Cut into rings, put in a container, sprinkle with salt to remove the bitterness. After 20 minutes, wash the eggplant rings and dry them by spreading them on a paper towel.
3. Wash and wipe sweet and hot peppers. We extract the grain and tail. Finely chop the hot pepper, and the Bulgarian - cut into rings.
4. Peel and dry the garlic. And then we pass through the press.
5. Wash the tomatoes, wipe with a towel and grind with a blender or meat grinder.
6. Rinse the parsley, shake and chop.
7. We put a pot with a thick bottom or a cauldron on a stove. Pour the pulp from the tomatoes into the container, cover the pan with a lid and bring the tomato puree to a boil. Then add parsley, garlic, sugar, salt, oil, hot peppers, vinegar. Mix the ingredients thoroughly.
8. When the sauce boils, add the slices of pumpkin, peppers and eggplant rings.
9. Bring the vegetable mass to a boil, cover the cauldron with a lid, reduce the heat and leave the aromatic mixture for 60 minutes.
10. While the salad is languishing, we sterilize the container by any convenient method.
11. Fill the jars with vegetable mass, cover with lids and roll up.
12. Turn the container upside down, cover with old warm things and wait for cooling. Then we take homemade pumpkin blanks in the form of a salad with a delicate taste and a pleasant smell in the basement, pantry or on the balcony.
Pickled vegetables - homemade pumpkin and cabbage diet homemade
Ingredients:
• 3 pounds of cabbage;
• 3 kilos of pumpkin;
• half a glass of mountain ash;
• 200 g of salt;
• Art. a spoonful of white sugar;
• 3 tsp caraway seeds;
• teaspoon dried mint;
• ground red pepper (to taste);
• Art. boiling water.
Cooking
1. Wash and dry the pumpkin. We extract seeds and fiber with a spoon. Remove the peel and grind the pulp on a grater.
2. Wash the cabbage, wipe dry with a towel and shred.
3. Wash the mountain ash, put in a bowl and pour boiling water for 10-15 minutes.
4. In the bowl, mix salt, sugar, caraway seeds, mint and pepper.
5. Lay the pumpkin and cabbage in layers in an enameled deep container. Season each layer with mountain ash and spices. We put oppression on top and leave the vegetable mass warm for a week.
6. When the fermentation process goes into decline, we transfer cabbage with pumpkin into jars and put in the refrigerator or take out in a cool place.
7. Fermented homemade pumpkin blanks are tasted after 3 days.
Homemade Pumpkin Stuffs: Some Tricks
- We use medium-sized pumpkin for the blanks.
- Choose a vegetable with a dense, whole and smooth peel.
- Pay attention to the tail, if it is dry, ripe pumpkin.
- If the vegetable does not peel well, put it in the microwave or oven for several minutes.
- So that when cooking the pumpkin mass does not burn, we take a pan with a thick bottom, and better - a cauldron.
If you still have pumpkin - make pumpkin juice, you won’t regret it!
