Pumpkin-carrot juice for the winter from a juicer

4 servings

90 minutes

Pumpkin-carrot juice is a true gem of homemade preservation, capturing the sunny brightness of autumn vegetables. Pumpkin adds a gentle sweetness with a hint of nuttiness, while carrot brings richness and freshness. Historically, such juices were prepared in rural homes across Europe as a source of vitamins for winter. Thanks to careful thermal processing, the juice retains its beneficial properties, and its rich flavor is perfect for drinking alone or mixing with apple or orange juice. Enjoying it chilled or slightly warmed allows one to savor the warmth of summer even on the coldest days.

Energy value per serving

• Calories: 59
• Proteins: 2.6g
• Fats: 0.4g
• Carbohydrates: 14.8g

Ingredients

• Pumpkin: 500 g
• Carrot: 300 g

Cooking steps

1. Prepare the necessary ingredients.

2. Wash and sterilize the jars thoroughly in a convenient way.

3. Peel the pumpkin from the skin and seeds, wash it well, and cut it into pieces to juice with a juicer.

   Required ingredients:

   • Pumpkin: 500 g

4. Peel the carrot, wash it well, and cut it into pieces to juice with a juicer.

   Required ingredients:

   • Carrot: 300 g

5. Follow the juicer instructions to extract juice from pumpkin and carrot.

   Required ingredients:

   • Pumpkin: 500 g
   • Carrot: 300 g

6. Put the container with juice on the fire.

   Required ingredients:

   • Pumpkin: 500 g
   • Carrot: 300 g

7. Bring the juice to a boil and simmer for 30 minutes over medium heat.

   Required ingredients:

   • Pumpkin: 500 g
   • Carrot: 300 g

8. Pour the hot juice into the previously prepared jars.

   Required ingredients:

   • Pumpkin: 500 g
   • Carrot: 300 g

9. Seal the juice with metal caps.

10. Turn the jars upside down to ensure the lids are securely sealed. Cool at room temperature. Store in a cool place.