Canned pumpkin for the winter - a recipe for a simple and tasty pumpkin preparation.
Canned pumpkin is prepared in late autumn. It is during this period that its fruits fully ripen and the flesh becomes bright orange and as sweet as possible. And the latter has a great influence on the final taste of the workpiece. Therefore, nutmeg pumpkins are ideal for preservation.
How to preserve pumpkin for the winter.
The fruits need to be divided into parts and the seeds scooped out with a large spoon. If there are fibers inside, then the pumpkin will also have to be thoroughly cleaned of them.
Then, use a sharp knife to peel off the top skin so that only the aromatic, juicy pulp remains.
We cut it into the same size, not large cubes. Their size can be in the range of 1-3 cm.
The resulting pumpkin pieces must be boiled for one or two minutes, and then very quickly transferred to cold water.
After cooling, place the cubes in small jars, interspersing them with cloves (3 buds), black pepper (3 peas), cinnamon (a 1 cm long piece), and bay leaf (1 piece). This amount of spices is calculated for a half liter jar. If you pickle the pumpkin in large jars, increase the spices proportionally. Also, add one tablespoon of 9% vinegar to each container.
Fill jars filled with pumpkin to the top with boiling brine. We prepare the brine from 2 teaspoons of sugar, 3 teaspoons of salt, dissolved in 1 liter of water.
All that remains is to sterilize the jars in boiling water. This procedure will take 30 minutes for these jars.
Screw on the lids.
This canned pumpkin is a good winter snack. It goes well and complements canned cucumbers and tomatoes. The color scheme of this vegetable set will be a bright decoration for any table.
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