Rich pumpkin and carrot juice for the winter without a juicer

Preparations for the winter

This recipe is especially appealing because you can make pumpkin and carrot juice for the winter at home without a juicer or juice cooker. All you need is a blender or food processor to puree the cooked vegetables into a smooth paste.

You can adjust the proportions of pumpkin and carrots to your liking, but it's generally recommended to use twice as much pumpkin as carrots. Peel the vegetables, chop them coarsely, and boil them thoroughly with a small amount of water. Then, puree them in a blender (if you don't have a blender, use a food processor or strain through a sieve). Add sugar and dilute with water to the desired consistency. All that's left to do is simmer the juice for about five minutes, add citric acid, and pour into jars.

For the cold off-season and winter, you will have healthy pumpkin and carrot juice prepared, completely natural, made from ripe, selected vegetables.

Ingredients:

pumpkin without rind and core with seeds – 500 g;
carrots – 250 g;
white or brown sugar – about 300 g (to taste);
citric acid – 0.5 tsp;
water – 1.5 liters (or to the desired consistency).

How to prepare pumpkin and carrot juice for the winter

Peel the pumpkin, remove the core, fibrous pulp, and seeds. Cut the peeled pumpkin into small pieces or thin slices. Peel the carrots and cut into thin slices.

Place the pumpkin and carrots in a cauldron, bowl, or heavy-bottomed saucepan. Add enough water to completely cover the vegetables.

Place over medium heat and bring to a boil. If a lot of foam forms, skim it to the center and carefully skim it off with a spoon. Cover the vegetables tightly, reduce the heat to low, and simmer for 20-30 minutes, allowing the vegetables to cook thoroughly until tender. The water should evaporate, but not completely, otherwise the vegetables will burn.

Place the cooked vegetables in a blender. Blend until smooth and creamy, leaving no pulp.

Rinse the saucepan, removing any remaining foam. Pour in the pumpkin and carrot puree and add sugar (the amount can be adjusted as the juice cooks).

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

Boil the pumpkin and carrot juice for five minutes from the moment it comes to a boil. Skimming off the foam is unnecessary; it will subside or dissolve during the boil. Add citric acid for a richer, contrasting flavor and to prevent the juice from fermenting during storage. Cook for another two to three minutes.

Taste; if there's not enough sugar, add more. Once the juice boils, pour into steamed jars and screw on the hot lids. Wipe the jars with a damp cloth and tuck them in a blanket until the next day.

Store the jars of juice in a cool, dark place (basement, cellar, or pantry). The finished pumpkin-carrot juice is sweet, but not cloying, with a subtle tartness. For a more contrasting flavor, you can add lime or lemon juice. Happy canning and bon appétit!