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Pumpkins for the winter

Pumpkins for the winter

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  • 5 kg. pumpkins
  • the water
  • salt
  • one aspirin for each jar.

Servings: 10

Preparation time: less than 90 minutes


Wash and peel the pumpkin. Then chop into cubes and put in jars with water and salt. Boil the marinade.

Pumpkin in a jar in tomato juice for the winter

Recipe for pumpkin in a jar of tomato juice, for winter, without preservatives. If you have a lot of pumpkins in the garden, it's a shame not to keep them for the winter. They are sweet, tasty, healthy, full of vitamins, so in winter, when you go to the pantry and see the shelves full, it is very good to have pumpkins. In winter we can use these canned pumpkins for soups, stews, pots or other dishes with sauce or as a dessert, if we open the jar of pumpkin compote.

Wash the pumpkins, set them aside to dry with water or wipe them with a kitchen towel.

Remove the stalks and cut the zucchini into slices (rounds) or cubes.

If you use ripe pumpkins, you must peel them and remove the inside of the seeds.

Prepare well-washed and sterilized jars beforehand. See here how to sterilize the jars.

Put the diced pumpkin in jars. Each jar should be about 3/4 full of pumpkin.

Add tomato juice, then top with pumpkin and tomato juice again. In this way it will go well and there will be no air gaps.

In a 1 kilogram jar you can put enough salt and sugar to take it with 3 fingers.

Put the tomato juice uncooked, just as the tomatoes are passed through the machine.

Screw on the lids of the jars and put it in a pan in which you have previously placed a kitchen towel.

Fill with enough water to get close to the edge of the jars and boil in a bain-marie for an hour from the moment they boil.

Let cool in the pot in which they boiled.

These pickled zucchini in tomato juice are used in winter for soups, stews, zacusca, etc.

Give the note for the recipe for Pumpkin in a jar in tomato juice, for the winter

Zucchini pumpkin for the winter

From the multitude of pumpkin recipes, this is one of the most cost-effective, as it is kept all winter and can be eaten especially on fasting days, for breakfast or dinner.

Zucchini are very cheap, easily accessible and very versatile. The recipe can be re-adapted according to preference and possibilities. So, in addition to the given ingredients, you can also add eggplant, mushrooms or other vegetables that you like.

Pumpkin zacusca for winter - recipe

• 4 kg of pumpkin
• 1.5 kg of bell peppers, donuts or kapia
• 1.5 kg of tomatoes
• 1.5 kg of onions
• 1-2 carrots
• 200 ml of oil
• 1 tablespoon of salt
• 2 bay leaves
• 2-3 cloves of garlic
• optional: 1 teaspoon sugar, 2 ginger and 2 coriander seeds, ground

If the pumpkins are from the garden, or are from an organic source, there is no need to peel them. Cut off their heads and wash them well.

Prepare the other vegetables as well. Bake the peppers or donuts and peel them while they are warm. Clean the inside, removing the seedbed. Chop the mincer, like eggplant salad.

Peel a squash, grate it and squeeze the juice. Put the zucchini on the large grater and mix with the salt. Let them sit with salt in a bowl to leave as much water as possible.

Wash the tomatoes and put them on the grater to remove the peel.

Peel an onion and finely chop it. Heat the oil in a large, thick-walled saucepan and add the onion. Stir constantly for 2-3 minutes, until slightly hardened. Pour 1 cup of water and simmer over medium heat for about 10 minutes.

Then add the grated carrot and bring to a boil. Add a little warm water when you notice that the liquid drops.

When the onion has softened, add the well-drained grated zucchini. Now add the baked peppers, finely chopped.

Put the lid on and let everything boil for 10 minutes. Then add the tomatoes, salt, pepper, bay leaf and other spices.

Bring to the boil until the liquid drops, stirring often. When you notice that the oil has risen to the top, the zacusca is ready. Add sugar if you want the zacusca to be sweeter and not too sour.

Add the crushed garlic and mix well. Turn off the heat and let the zacusca sit with the lid on for another quarter of an hour.

Transfer the zacusca to the jars, screw the lids well and sterilize them for 30 minutes. Allow the jars to cool in the water in which they were boiled, or wrapped in thick blankets, somewhere in a corner of the room.

Source: Lust, Zacuscă de Zovlecei:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pumpkin zacusca (for winter)!

An ideal zacusca recipe! It has beautiful color, rich taste, pleasant texture and special aroma!

-1.5 kg of zucchini or zucchini

-2 tablespoons tomato paste

-100 ml of refined sunflower oil

-a grated tablespoon of salt (or to taste)

-½ teaspoon ground black pepper

From these ingredients you will get 3 jars of 500 ml of zacusca.

1. Peel a squash, grate it and squeeze the juice. Cut them into random pieces.

2. Put them in a large strainer and mix them with a little salt. Let them release their juice for 15-20 minutes.

3. Peel the tomatoes and remove the stalks. Cut them into pieces.

4.Cut the cleaned carrots into random pieces.

5. Pass the zucchini, carrots and tomatoes through the meat grinder, mounting the sieve with large holes. Put them in separate dishes.

6. Finely chop the onion. Heat it for 1 minute in a small amount of oil.

7. Add the chopped carrot. Mix and fry everything for 4-5 minutes.

8. Add the chopped tomatoes, tomato paste, sugar and ground black pepper. Cook the frying pan for about 10 minutes, stirring frequently: this way it gets a more intense shade.

9. Pour a little oil into a large saucepan with a thick bottom. Add the chopped zucchini to it and cook for 20 minutes, over low heat, under the lid, stirring regularly.

10.Add the frying to the pumpkin. Stir.

11. Cook the zacusca for 15-20 minutes, until it is ready, over low heat, under the lid, stirring occasionally. If you want, you can pass it a little with the blender, so that it has a finer texture.

12. Add salt to taste, garlic passed through the garlic press and vinegar in the zacusca. Stir and continue to cook until all the liquid in it has evaporated.

13.Transfer hot zacusca into sterilized jars.

14. Immediately cover them with sterilized lids, closing them tightly.

15.Turn the cans with the lids down. Wrap them in a warm blanket and let them cool completely.


In the open field, my grape bushes are planted in boxes with sides 25-30 cm high and 60-70 cm wide, made of slate or planks. On such beds, it is convenient to cover the plants for the winter (after the autumn pruning) with plate shields, without using any filler to scare the mice. A coat of snow fits well on these shields and we always have enough snow. All shrubs grow in rows with an interval of one and a half to two meters (I leave two meters between rows).

All in all, I have more than 30 growing grape bushes and there is no room for new ones.

But still I want to have even more varieties with large and early fruits. Therefore, in the future I intend to graft beginners on already growing shrubs. This operation alone is more complicated than grafting stone and stone fruit crops. Three years ago, I planted Nero on the Cosmonaut variety, which has a weak immune defense against disease, although the berries are quite tasty.

I planted it in the spring in the cut head of a bush under the soil surface, using the method of division and using two cuttings. Only one took root. It is now a fairly large and strong bush.

By the way, I grafted the Aleshenkin variety with a simple black-and-white copulation, ie last year's cuttings in last year's filming. Then three out of five cuttings took root. And one of my well-known winemaker tested kidney grafting in the summer, using the replacement method: when a bud is removed with a flat cut in the film of the current season, and a bud of a different variety is inserted and fixed in its place with a strap. The survival rate was high, but these buds, due to the short hot season in our area, did not ripen well and, consequently, only a few of them overwintered.

Pumpkin zacusca (for winter)!

Very tasty and fragrant! Try to prepare at least 2-3 jars. We are sure that after this you will want to preserve more!

-1500 g of pumpkin (4 medium zucchini)

-300 g of carrots (4 medium carrots)

-450 g of sweet peppers (4-5 large peppers)

-450 g of tomatoes (3 large tomatoes)

-200 g of onion (3 medium onions)

-2 teaspoons of salt once

-½ teaspoon of lemon salt

- ground black pepper - to taste

-6-7 tablespoons of refined sunflower oil.

From these ingredients you will get 2 jars of 500 ml of zacusca and a little more zacusca to taste.

1.Put the sweet peppers on a tray and place them in the preheated oven at 250 ° C‌. Bake for 7-10 minutes. After that, transfer them to a saucepan and cover with a lid. Let them steam a little, so that they peel easily. Then peel them, stalks and seeds. Cut them into cubes.

2. Cover the tomatoes with hot water and let them simmer for a few minutes. Then peel them with a small knife. Remove the stalks and cut them into cubes.

3. Peel the zucchini and, if necessary, the seeds. Cut them into cubes.

4.Cut the carrot into cubes, and the onion - in half crescent.

6. Fry the zucchini in a small amount of oil, over medium heat, until they are semi-prepared (for about 5 minutes). Stir frequently to prevent browning or burning. Transfer the fried zucchini to a saucepan with a thick bottom, in which you will later cook the zacusca.

7. Fry the carrot in a small amount of oil for 5 minutes, until it starts to soften. Stir frequently. Transfer it to the pan.

8. Fry the onion in a little oil until it becomes semi-transparent, stirring periodically. Transfer to a saucepan.

9. Fry the sweet peppers and garlic in a little oil for a minute.

10. Fry the tomatoes without oil. After some of the juice released by them evaporates, transfer them to the pan, where the other vegetables are.

11. Put the pan with the vegetables on the fire. Add salt and sugar. Stir and wait until everything starts to boil.

12.Then dissolve the lemon salt in a tablespoon of juice taken from the pan. Add it to the vegetables and mix again.

13. Cover the pan with a lid and cook the vegetables for 60 minutes on low heat, stirring periodically, so that they do not stick to the bottom of the pan.

14. In 60 minutes, remove the lid from the pan and increase the heat. Stirring constantly, wait until the juice released from the vegetables evaporates, to obtain a dense zacusca.

15. Pass the prepared vegetables with the blender for 3 minutes.

16. Taste the zacusca obtained. If necessary, add more salt and / or sugar to it.

17. Put the zacusca on a moderate heat and, stirring constantly, cook it for another 3 minutes.

18.Transfer the zacusca into sterilized jars. Cover them immediately with sterilized lids, sealing them tightly.

19. Turn the jars with the lids down and wrap them in a warm blanket until they cool completely.

Pumpkin and rice stew for the winter

Everyone who wants to eat more naturally should make the most of summer fruits and vegetables and preserve them for the winter.

This way they will no longer have to buy tasteless eggplants or tomatoes at an exorbitant price.

Pumpkin and rice stew for winter recipe: Timolina & # 8211

There are all kinds of recipes for vegetables, stew, zacusca, jam, compotes that we can prepare for winter. Virtually any vegetable can be preserved in some way.

It is the best solution to avoid buying vegetables "off season" (out of season) and to eat as healthy as possible.

This one pumpkin stew and rice can be a good can for winter.

Zucchini are cheap. They are found throughout the summer without any problems. It would be a shame not to make them a more durable food, to have them in the cold season.

You can change the recipe according to your taste, budget or vegetables. For example, you can add tomatoes, eggplant, green bean pods, mushrooms, olives, etc.

The most appetizing pumpkin zacusca for the winter. It is so fine that it is eaten in an instant.

You've probably come across pumpkin zacusca recipes before. But from what I tried this is the most delicious and I recommend it to everyone. You only need a few ingredients and a little time. I am sure that this zacusca will be number one in the coming winter for your family. It can be eaten not only on bread, but also with a steak.


& # 8211 150 g of vinegar (6% for those who prefer less sour and 9% for those who prefer more sour)

& # 8211 0.5 l of tomato paste (at the end of boiling)

& # 8211 400 g of mayonnaise (at the end of boiling)


1. All the ingredients are passed through the mincer or you can cut them into cubes.

2. Then add the other ingredients besides the tomato paste and mayonnaise.

3. Put the whole composition in a saucepan and cook for 1-1.5 hours. Then blend the composition if you prefer the creamier zacusca. You will get such a consistency depending on the blender.

4. After grinding, put the pan back on the heat and add the mayonnaise and tomato paste. Add mayonnaise to taste. Continue to cook the composition for 40-60 minutes.

Careful! Take the lid off the pan very carefully, because when it boils it can "shoot". While the zacusca is boiling, sterilize the jars. Wash them well and then put them in the oven at maximum temperature. Leave the jars in the oven until the last drop of water disappears from them.

5. Spread the zacusca in the hot jars. Seal the jars and wrap them tightly in blankets. You don't have to turn them upside down.

Another pumpkin zacusca recipe just like in stores

Today I opened the last jar of zacusca, but I made 54 and I did not refrain from publishing this recipe. It is easier to prepare, but the taste is just as good.


& # 8211 0.5 teaspoons ground hot peppers


1. Peel a squash, grate it and slice it. Put them in a saucepan and pour water over them. Boil until soft.

2. While the pumpkins are boiling, peel and chop the onion and fry it in oil.

3. Drain the water from the pumpkin, add the onion and blend the mixture until smooth. If you do not have a blender, crush them manually.

4. Then add all the other ingredients and bring to a boil.

5. Stir as often as possible so that the composition does not stick to the bottom of the pan. The cooking time is about 2 hours. When the whole composition is homogeneous and has a white-pink color, then it is ready.

6. Distribute the hot composition in sterilized jars and close them.

The price of natural gas could increase by 20% from July 1

Romanian gas consumers can currently sign contracts with much lower prices than those announced on July 1 by certain suppliers, said the vice president of the National Energy Regulatory Authority, Zoltan Nagy.

He states that the population can find advantageous offers on the price comparator on the ANRE website.

The statement comes in the context in which in our country an increase in gas prices is expected from July 1, and one of the major suppliers announces increases of even 25%.

Zoltan Nagy: Now, gas prices in both Europe and Romania are very, very high, and this increase started in April. If at the beginning of April, maybe in March, contracts could be concluded for the winter of 2021-2022 at prices around 90 lei, currently under 130 it is impossible the price is somewhere between 130 and 140 lei, and price offers that are given it should also include purchases for the coming winter. So this increase in gas prices should come as no surprise to anyone.

The "Intelligent Energy" Association estimates that from July 1, gas will increase by 20%, and electricity by 10%, Radio Romania Actualitati reports.

Marinated zucchini in a jar & # 8211 Can be stored for a long time

Do you have too many pumpkins and don't know what to do with them? I offer you two options: canned zucchini for winter or a special recipe with zucchini.

Zucchini is a highly cultivated plant, native to America, which comes in many varieties. For over 10,000 years of widespread growth, the genus Curcubita has changed into several species. The pumpkins we eat are those of the species Curcubita Pepo or Cucubita Moschata, the rest of the species being populated with decorative or ornamental varieties.

It is planted in spring and harvested from summer to autumn. The harvest can be rich if you plant about 5 seeds of 5 types of edible pumpkins. Because they don't last long fresh and because we want them and when everything is white outside, in autumn we prepare canned pumpkins for winter. Before preserving them, try the freshly prepared pumpkin juice! Really delicious!