Dried carrots or candied carrots at home: in the oven and in the air

Prepared by: Vladimir Bratikov

03/22/2018 Cooking time: 12 hours 0 minutes

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Candied fruits are a famous oriental sweet. And it won’t be difficult for you to prepare such a delicacy in your kitchen. Candied carrots are tasty, simple and inexpensive. You will definitely like it!

Candied carrots: 3 best recipes for making candied carrots at home

Homemade candied fruits are not at all difficult, but they do take a lot of time to prepare.
This dish can be made from almost any fruit, berries and vegetables. The result will always be great. If you decide on this experiment, then a selection of the best recipes for making homemade candied fruits will be more useful than ever for you.

And in order not to worry that you won’t succeed, practice on carrots.

Ingredients:

carrots – 1 kilogram;
granulated sugar – 1 kilogram;
water – 500 milliliters;
orange - 1 piece;
cinnamon – 1 stick;
cloves – 3 – 4 pieces;
powdered sugar - for sprinkling.

Preparation:

Fresh young carrots are peeled and cut into cubes or rings 4-5 millimeters thick. Then a syrup is made from sugar and water. Orange juice, peel cut into large pieces, a cinnamon stick and cloves are added to the boiling liquid. The amount of cloves can be adjusted according to your own taste preferences.

Add carrots to the aromatic syrup and cook them for 5 minutes over medium heat. After this, turn off the stove and allow the vegetables to cool at room temperature. This will take 8–10 hours.

After the carrot slices have cooled completely, they are put back on the stove, boiled and cooled again. In total, this procedure must be repeated 3 times.

After all the manipulations, the carrot pieces are placed in a colander and allowed to drain around the vegetable for 2 - 3 hours. The dried carrots are placed on baking sheets, which are previously covered with parchment.

Dry the candied fruits in the oven for 35–40 minutes at a temperature of 50 degrees and convection mode.

If your oven does not have this function, you can open the cabinet door slightly for better air circulation.

Ready candied fruits are sprinkled with powdered sugar and served.

You can watch the details of preparing candied fruits according to this recipe in the video from Elena Koneva

Candied carrots with citric acid and vanillin

Ingredients:

carrots – 500 grams;
granulated sugar – 500 grams;
vanilla sugar – 1 packet;
citric acid – 0.5 teaspoon;

Preparation:

Peeled carrots are chopped into cubes, sticks or wheels. Pour boiling water over it and cook over medium heat for 7 - 8 minutes. After this, the slices are placed in a colander.

Granulated sugar, a bag of vanilla sugar, citric acid and 150 milliliters of the broth in which the carrots were boiled are poured into the pan. Place the container on low heat and bring to a boil. Dip carrot slices into boiling liquid and cook for about 35 minutes until translucent.

The finished candied fruits are dried in a colander for 3 hours and then placed on baking sheets to dry. At room temperature, the pieces will dry in 5 to 7 days.

Using an oven, set the temperature to 50 - 60 degrees and leave the door ajar.

In an electric dryer for vegetables and fruits, candied fruits are dried until ready at 60 - 70 degrees for 3 - 4 hours.

Watch the video recipe from Claudia Korneva - Candied carrots

Candied frozen carrots without cooking

Ingredients:

carrots – 3 kilograms;
granulated sugar – 1 kilogram;
zest of 1 lemon – 1 packet;
citric acid – 2.5 teaspoons;
salt - a pinch.

Preparation:

The carrots are washed, peeled and cut into cubes or cubes. The slices are placed in a bag and placed in the freezer for 24 hours. You can keep carrots in the freezer for a longer time.

Take out the well-frozen carrots and place them in a deep bowl. Add a pinch of salt, ½ teaspoon of citric acid, mix everything and let it defrost at room temperature for 12 - 24 hours. During this time, the cuttings are mixed 2–3 more times.

Drain the resulting liquid from completely defrosted carrots, add sugar, 2 teaspoons of citric acid and grated zest of one lemon. The mass is stirred and allowed to brew for 2 – 3 days at room temperature.

At the final stage, the carrot slices are allowed to drain thoroughly on a sieve, and then sent to dry. You can dry such candied fruits naturally, in the oven or in a vegetable and fruit dryer.

How to store candied fruits

Store candied fruits at room temperature in jars with a tightly closed lid. In this form they retain elasticity for a long time. The shelf life of the finished sweet directly depends on the degree of drying and ranges, on average, from 6 months to 1 year.

Source: https://suseky.com/tsukaty-iz-morkovi/

How to store candied fruits

Candied fruits are always tasty and healthy. They can replace sweets or add them to porridge for children. In addition, you can make them yourself, and then we will be absolutely sure of the quality. Candied fruits are prepared from many fruits, berries, and even vegetables. Today we will learn how to make candied carrots at home.

RECIPE. Candied carrots.

The ingredients needed for candied fruits are the simplest, and finding them will not be a problem. This will probably be the cheapest delicacy. We will need:

Carrots, 0.5 kg.

Sugar, 0.25 kg.

Water, 1 tbsp.

Citric acid, 3g.

How to make candied carrots with your own hands?

Take carrots, wash them thoroughly and peel them. Then cut it into small cubes, about 1 by 1 centimeter.

Pour water into a saucepan and add sugar to it. Place on the fire and bring to a boil. As soon as the mixture begins to boil, reduce the heat and cook until it thickens a little.

Add chopped carrots to the syrup. Continue cooking over medium heat until the carrots release their juice. This may take about 10-20 minutes.

Set the pan aside for a few hours and let the carrots cool. When it has cooled completely, put it back on the fire and cook for 15-20 minutes. This cooling-heating procedure needs to be done only 3 times. When cooking for the last time, add citric acid. After the last boil, transfer the candied fruits to a colander and wait for the juice to drain.

The next step is drying; to do this, lay out the candied fruits in one layer on parchment and wait.

And lastly, sprinkle the candied fruits with powdered sugar.

Making homemade treats is much easier than you might think. Today I want to tell you about one delicious and healthy dessert that can completely replace candy. Not chocolate, but still. These are candied fruits.

Candied fruits are fruits (berries, fruits, vegetables) boiled in sugar syrup. When prepared at home, they are much healthier and tastier than those sold in supermarkets. Manufacturers add food coloring to add brightness. This does not affect the taste, but it will not improve our health either. Nutritionists advise not to overuse such delicacies due to their high sugar content, but the benefits of these sweets are obvious. Candied fruits contain a lot of fiber and vitamins that are necessary for good digestion.

If you dare and prepare this deliciousness, then this recipe will live in your home cookbook for a long time. So let's prepare a small test batch.

How to cook dried carrots in the oven and in air? Or candied carrots at home

Dried carrots are a very healthy and tasty dish, which can also be prepared for future use in the winter. During the cold season, the human body urgently needs vitamins, especially those found in vegetables. Many vegetables can be prepared for the winter in various ways and methods.

IMPORTANT: The method takes place at a low temperature, which helps preserve proteins in the vegetable.

Carrots are a vegetable rich in vitamins and minerals and have a pleasant taste. The root crop is prepared fresh for the winter, as well as using various drying methods. Drying is a type of drying and dehydration of carrots, as a result of which the vegetable retains all its beneficial substances for a long time.

The dried root vegetable has a pleasant aroma and taste, soft and elastic consistency.

Carrots prepared using drying have the following useful features:

The root vegetable contains a large amount of vitamins: groups B, A, C, PP;
Carrots are rich in organic acids and minerals: magnesium, calcium, phosphorus, iron, chlorine, iodine, potassium.
Amino acids have a beneficial effect on the nervous system, as well as the heart and blood vessels;
Beta-carotene improves the functioning of the respiratory system;
Dietary fiber normalizes the functioning of the gastrointestinal tract;
The low calorie content of dried vegetables helps maintain your figure.

Regular consumption of dried root vegetables:

Helps restore vision;
Reduces the amount of cholesterol in the blood;
Strengthens the walls of blood vessels;
Stimulates blood circulation in brain cells;
Reduces high blood pressure;
Suppresses the development and growth of tumors and cancer cells;
Reduces the risk of atherosclerosis;
Provides prevention of the occurrence of stones in the gallbladder;
Slows down skin aging;
Removes toxins and waste from the body;
Strengthens the immune system;
It has a beneficial effect on the liver and promotes the renewal of its cells.

REFERENCE: Dried carrots contain a much higher amount of antioxidants compared to raw root vegetables.

Before harvesting carrots for the winter, you must first properly prepare the vegetable.

Medium-sized root vegetables must first be washed and peeled. Then rinse again in warm water and dry with a kitchen towel.

For drying, carrots are cut into circles approximately 2.5 centimeters thick or into pieces no more than 5 centimeters long.

The chopped root vegetable is sprinkled with granulated sugar: for 1 kilogram of carrots you need to take about 150 grams of sugar. Pieces of carrots in sugar should be pressed down with a heavy weight and left for 12 hours in a cool place (no more than 18 degrees).

At the end of the above time, juice is released from the carrots and drained. Pieces of root vegetables are again covered with sugar and left for another half a day at the same air temperature under pressure.

Then the carrot juice is drained again, and the vegetable pieces are poured with hot syrup (for 350 grams of boiled water - 250 grams of granulated sugar).

IMPORTANT: Carrots should be kept in hot syrup for no more than 15 minutes.

It should be noted that there are two ways to prepare dried carrots: in the oven and at room temperature. In the oven, dried carrots are prepared as follows:

Remove the carrots from the hot syrup and pat thoroughly to remove moisture;
Place the root vegetable pieces on a baking sheet and place in the oven preheated to 85°C;
After 25 minutes, remove the vegetable, cool and place the baking sheet back in the oven for 40 minutes. The drying temperature will be 70 °C;
Remove the pan from the oven, cool and place the carrots back in the oven for 40 minutes at 70°C.

Candied carrots:

The second recipe for preparing dried carrots:

Remove the vegetable from the syrup and place in a colander;
Place the carrot pieces on a baking sheet and place for two days in a dark place with a good ventilation system;
After two days, turn the vegetable pieces over and leave for at least a week.

Ready dried carrots should be firm and elastic to the touch.

Recipes

Delicious dried root vegetables can be prepared for the winter using such popular recipes.

Dried carrots with beet tops

For preparation you will need the following ingredients:

Sugar – 350 grams;
Water – 350 milliliters;
700 grams of carrots, cut into circles;
300 grams of beet stalks.

Mix carrot slices and beet stalks in a deep bowl, sprinkle with granulated sugar. Place the container in a dark place, the temperature in which should be no more than 6 degrees. After three days, drain the juice and prepare the syrup.

Mix 350 grams of sugar with the same amount of boiling water and pour over the carrots and beet stalks for 15 minutes. Drain the liquid and dry the carrots. For further drying, use the above two methods: in the oven or in a dark room.

How to dry carrots outdoors:

Carrots with vanilla

To prepare a tasty and healthy product, you need to take the following products:

A kilogram of chopped carrots;
A teaspoon of citric acid; 1 gram of vanillin;
A glass of sugar.

Mix pieces of root vegetables with sugar, vanilla and citric acid, place in a deep container under pressure for 12 hours. After the specified time, the root vegetable should release juice. Remove the pressure and put the container with carrots on the fire, bring to a boil, remove and cool.

After the dried carrots are ready, they need to be placed in a hermetically sealed container.

Place the carrot pieces on a baking sheet and carry out further steps to obtain a dried vegetable.

Storage

The root crop can be stored from a year to a year and a half in a dark place at a temperature of no more than 18 degrees.

Dried carrots can be used as an additive to baked goods, compotes, fruit drinks and teas, and can also be consumed as an independent treat. The vegetable prepared in this way contains a huge amount of useful substances and vitamins.

Source: https://web-selo.ru/vyalenaya-morkov-v-domashnih-usloviyah-v-duhovke-i-na-vozduhe.html

Adding orange zest

In addition to the classic recipe, you can make candied carrots at home with orange zest. Ingredients required for dessert:

carrots - 1 kg;
sugar - 500 g is enough;
one orange (zest and a little juice);
citric acid - 5 g;
vanillin and cardamom - according to taste preferences.

The washed carrots are chopped into small pieces. Pour the vegetables into an enamel pan with boiling water, cook for a few minutes, remove, and cool. Half of the resulting broth is mixed with granulated sugar and the required amount of citric acid. When the syrup boils, add vegetables, grated zest and a small amount of orange juice, and, if preferred, a little vanilla and cardamom.

Boil candied carrots in syrup for about 20 minutes. When the vegetables become transparent, drain the liquid. Dry the candied fruits in the oven. The finished treat is sprinkled with a small amount of powdered sugar.

Dried carrots in the oven - How to dry carrots in an electric dryer

When there is a need to prepare a large number of vegetables for a long time, you can also use a method such as drying.

In terms of taste and quality characteristics, dried carrots differ from frozen and pickled ones, which opens up wide prospects for culinary experiments.

If you decide to dry this vegetable, follow these simple recommendations. Then your product will retain its benefits, aroma and bright color for a long time.

Why dry carrots?

In the case of, for example, tomatoes and bell peppers, such a question does not arise. After all, some vegetables are available only in summer and early autumn. In winter, the taste and quality of store-bought peppers and tomatoes are inferior to summer ones, but the price, as a rule, is prohibitively high. But onions, beets and carrots do not disappear from the shelves all year round. Why do you need dried carrots?

The benefits of this vegetable are known even to children. It is rich in beta-carotene and valuable microelements. All useful components are perfectly preserved when dried.

In addition, dried carrots take up very little space compared to frozen or stored in the cellar.

No special conditions are required; containers with dried vegetables can be stored in an ordinary kitchen cabinet or pantry in a city apartment. And anyone who has tried dried carrots knows: it gives dishes a special taste.

Tourists also respect this method. The package with the preparation lasts a long time, it weighs little, and it takes up very little space in the backpack.

The good old way

This root vegetable contains a lot of moisture, but also gives it away quite easily.

If you cut this vegetable into pieces or grate it on a coarse grater, and then spread it in a thin layer and leave it in a draft for a couple of weeks, you will get excellent dried carrots.

Just stir the scattering from time to time, separate the pieces so that they do not stick together. A window sill on which the sun shines is perfect for this task.

Oven cooking technology

There are other drying methods. The oven will help speed up the process. Wash the root vegetables, pour boiling water over them and blanch for about 15 minutes. Cool by placing under running cold water.

Cut the carrots the way you like best. Line a baking sheet with parchment and arrange the pieces in one layer. This vegetable should be dried in the oven at a temperature of 70°C. The process will take about 5 hours.

Carrots dried in the oven are very fragrant and retain their color.

How to dry in the microwave

Preparation for the process is carried out in the same way as in the case of the oven. Line a flat dish with a paper napkin and arrange pieces of vegetables. Cover the top with another napkin.

Place a glass of water in the microwave. You need to dry carrots at medium power. Set the timer for 3 minutes, then stir the pieces.

Continue drying by placing the carrots in the microwave for 30 seconds, stirring each time.

Dryer for vegetables

In order for dried carrots to be tasty and well stored, they must lose enough moisture. If you plan to use an electric dryer for this purpose, strictly follow the manufacturer's recommendations. In the case of a dryer, you need to study not recipes, but the instructions from your equipment. Different models require different settings, temperatures and timing.

Storing dried carrots

Dried carrots for the winter should be stored in dry conditions. Premises with high humidity are under no circumstances suitable for this purpose. Otherwise, the carrots will “pull” moisture, resulting in mold and an unpleasant odor. These vegetables should not be eaten.

For storage, you can use ordinary glass jars. Place the carrot pieces tightly, pour a teaspoon of soda on top (per three-liter jar), shake the container so that everything is distributed evenly. Cover with a clean, dry lid and store in a cupboard.

Soda will prevent the workpiece from becoming wet, protect against pests and preserve the taste. There is no need to wash it off. During cooking, baking soda will help the dried carrots to boil. From a large container, you can pour small portions of dried carrots into a spice jar to keep on hand. It is advisable to put it in a closet after use.

If you plan to take dried carrots with you on a trip, use zipper bags. They will protect the vegetable from moisture.

Vegetable mixes

You can store other vegetables along with carrots. For example, dried carrots, onions, beets and garlic can be perfectly preserved in one container, filling each other with aromas and tastes. Such blanks are very convenient. The main rule is that you need to dry vegetables separately from each other, and you can mix them only when they are completely dry.

You can prepare the following mixtures with carrots:

“Green borscht”: carrots, onions, sorrel, dill.
“Borsch”: beets, carrots, onions, bell peppers, tomatoes.
“Mushroom soup”: onions, champignons, carrots, greens.
“Stew”: rotunda, carrots, green peas, broccoli.

Make different mixes that can be used in winter to prepare your culinary masterpieces. A mixture of dried herbs, carrots and onions can be called a truly universal seasoning, the range of applications of which is unusually wide.

Use in cooking

Dried carrots do not require any preliminary preparation before adding to the prepared dish. For example, it is advisable to pour boiling water over dried mushrooms for several hours. Carrots can be added to dishes no later than 15 minutes before the end of cooking. If the pieces are very small (up to 3 mm), the heat treatment time can be reduced even to ten minutes.

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Dried carrots for the winter. How to dry it in the oven, preserving all the vitamins, recipe with photos

Carrots are a universal root vegetable that contains a large amount of vitamins necessary for our body. Therefore, it is not surprising that carrots are the main vegetable added to many dishes. When preparing various items for use in the winter, you should definitely stock up on this product. Every cook should have this essential spice!

Your Izuminka will tell you today how to dry carrots in the oven. Above store-bought vegetable seasonings, dried carrots proudly lead at number one.

It will not only give dishes an incomparable aroma and taste, but throughout the year you will be able to receive useful vitamins and substances of natural origin. In addition, this method of preparing carrots for the winter will help out those who do not have a cellar.

To the above, it must be added that dried carrots in the oven are worth their weight in gold for the diet. Because it is enriched with carotene, which, once in our body, is converted into vitamin A. And children and women of any age especially need it.

The healing properties of the root vegetable also strengthen the retina of the eye. Therefore, people with vision diseases need to eat raw carrots as often as possible, drink juice from them, or dried carrots.

Methods for drying carrots

One of the easiest ways to prepare carrots for the winter is drying or drying. There are several ways to dry carrots:

In the oven.
On air.
In an electric dryer.

First way. Today we will dry carrots in the oven. This is the most affordable method, since almost every home has an oven.

This method can be used when it is not possible to preserve the harvested crop at home (in the absence of a cellar, balcony, or space in the refrigerator).

When dried, the product will not take up much space and will be perfectly preserved in a hermetically sealed container placed in a dry place.

Second way. Another way to prepare carrots is to air dry them. To do this, a tray with chopped or grated carrots is placed in an open, dry area. The air-sun rays will warm it and the vegetable will be ready within a few days. But now, when summer is far behind, this method cannot be used.

Third way. Drying vegetables in special electrical appliances: a special dryer (it is installed above a gas stove), or you can use an electric dryer. Then the pieces also need to be turned over periodically so that they do not burn.

Ingredients

Carrots - any quantity

Important: for drying it is better to use early young varieties of medium-sized carrots. It is desirable that the core of the vegetable is not rough and large. This vegetable has a sweetish taste and beneficial microelements.

Preparation

1. Wash the carrots and dry them with a paper towel. If there are tops and a green neck, then they need to be cut off.

2. Peel the vegetable, wash and dry again. If there are damages on the root crop, these also need to be eliminated.

3. Using a food processor or grater, grate the carrots. It can also be cut into strips, cubes, strips, slices, rings... It depends on where you plan to use it later and what dish you put it in. The main thing is that all the pieces of the root vegetable are the same size; this is an important point, since the moisture must evaporate evenly.

4. Place carrot shavings in a thin layer on a baking sheet.

5. Place the baking sheet in the oven heated to 80°C for approximately 2 hours. During drying, the vegetable must be stirred several times. The finished dried carrots will shrink significantly and will look very dry in appearance.

Let the finished product cool completely. As you probably noticed, the carrots have significantly decreased in volume, which allows them to be stored in the future, taking up little space in the kitchen cabinet.

How to store dried carrots

Dried carrots, after they have completely cooled, should be stored. To do this, you can fold it:

in a glass jar,
plastic tank,
gauze bag,
plastic or paper bag.

Whatever packaging you choose, it must be hermetically sealed with a lid if it is a jar, or tied with string if it is a bag. It is important to observe storage conditions: dried carrots must be kept in a dry and dark place. Shelf life - until the next harvest.

Where can you use dried carrots?

So, you dried the carrots for the winter and immediately made your work in the kitchen easier; now you won’t have to wash, peel, or cut the carrots every time you prepare a particular dish.

You have a completely ready-to-eat natural semi-finished product! The humble root vegetable, when dried, can always be used in all classic dishes.

Once in a soup, stew or roast, carrots straighten out and take on their original appearance, giving the dish a characteristic taste and aroma. In first courses, dried carrots will be an excellent addition to: borscht, cabbage soup, rassolnik, meat broth, etc.

Dried carrots can be added to main courses, such as pilaf, goulash, stewed vegetables, dishes with beans and mushrooms, etc. Having prepared a dish from a dry preparation, no one will guess that you used dried carrots for it.

In addition, dried carrots are consumed in the form of dietary chips. Its calorie content is significantly lower than sweet dried fruits, but the taste is quite pleasant. Therefore, you can add it to breakfast cereals and muesli, thereby enriching your daily diet with a healthy, natural and tasty supplement.

But that's not all! If you grind dried carrots in a coffee grinder or grind them into flour in a blender, you can sprinkle them on salads, adding not only beneficial substances to the body, but also a new taste. In powder form, carrots can be added to various baking recipes and desserts, making them more dietary.

You can also brew dried carrots and drink them as tea; if you haven’t had one before, try it! To do this, add the same amount of dried carrots (ratio 1:1) to the usual brew of black tea. Its taste and aroma will warm you on a cold day and support you during loss of strength, malaise and colds.

I suggest watching a video on how to prepare candied carrots.

Source: https://twilight-saga.ru/raznoe/morkov-sushenaya-v-duxovke-kak-sushit-morkov-v-elektrosushilke-poshagovyj-master-klass-s-foto-zagotovki-na-zimu-kulinariya. html

Preparing pumpkins for the winter at home: tips and recipes

Well, these are not such secrets! However, many have no idea that pumpkin can be stored not only in its whole form, but consumed as needed. Pumpkin can be canned. Moreover, there are many ways to preserve its beneficial properties and increase its taste. Preparing pumpkin I admit honestly, we do not practice canning pumpkin.

But I have repeatedly tried preparations from friends and acquaintances. It's really very tasty. So, recipes to the studio! But first... Of course, first of all, housewives harvest fruits that, for some reason, cannot be stored for a long time. For example, with damaged skin or a “tail” broken off at the root. It is important that the pumpkin is ripe, otherwise the taste of the preparation will be unimportant.

In general, there are no other mandatory conditions for selection. What kind of pumpkins can be canned? Pros of the recipe : the taste is preserved. You can eat it instead of regular dried fruits, knowing for sure that the product contains only one benefit. It is usually eaten very quickly; It is especially good to use as a light snack while traveling.

I know a woman who dries a lot of pumpkins and takes them to the city for her little grandson. So that he doesn’t eat chips and candy, but sweet dried pumpkin. Dried or cured pumpkin

Remove the skin and seeds from a well-ripened table pumpkin
Cut into small slices (about half a centimeter thick).
To improve color, you can blanch for 1-2 minutes in boiling, lightly salted water, then quickly cool in cold water and dry in a sieve.
Then put it on a baking sheet and put it in the oven , where the pumpkin will dry at a temperature of +55...
+60°C for 5-7 hours!
dry for another 2 hours at a temperature of +70...+80°C.

Store the finished product in closed boxes or other containers. Dried pumpkin

Not bad, right?.. 5-7 hours of preparation... But tasty. I ate it!)) True, dried not in the oven, but in a Russian oven.

And the recipe there was slightly different: the pumpkin was first steamed a little and then dried. It turns out very tasty. The texture is dense, a kind of hard chewing gum... You chew it, chew it, it gradually melts... A tasty thing. In general, there are many similar recipes, here’s another one:

Cut pumpkin of any dessert variety cubes 3 by 3 cm.
We leave it in the air for a while , then in the sun - the pieces will become limp.
Preheat the oven to 60°C.
Place the pieces on a tray and dry (with the door open!).
Let's try.
When ready, sprinkle with powdered sugar.
Store in paper bags.

Dried pumpkin This is actually something. An unusual recipe, let me tell you. What is this powder for? To add to food - to heal and strengthen the body. It is believed that it lowers cholesterol levels, improves intestinal function (fiber in its pure form), improves chronic kidney disease - and this is only a small part of the beneficial properties. In general, a recipe for those who are especially concerned about their health.

Wash the pumpkin and remove the skin.
Cut into pieces and remove seeds.
Cook for 10-20 minutes.
Grind through a fine sieve.
Dry at +135°C for just a few minutes.

In general, this product is manufactured industrially and can be purchased. After drying, a yellowish powder with a pleasant sweetish taste is obtained. If you dilute it in water, it will be regular pumpkin puree. This is closer to the usual recipes. So:

Wash the pumpkin, peel and remove the seeds.
Cut the pulp into cubes.
Prepare sugar syrup: 1200 g sugar, vanillin and 1 lemon (3 g citric acid) per 200 g water.
Pour the syrup over the pumpkin and cook for 5 minutes.
Then we keep the pumpkin in the syrup for another 6-8 hours.
Bring to a boil again, cook for 3-5 minutes.
We insist again , this time until 12 o’clock.
Place on a sieve, dry and sprinkle with granulated sugar, or better yet, with powder.

Candied pumpkin You need to store this delicacy in closed glass jars. You can make puree with apples or plums. The recipe consists of several steps:

Peel and seed the pumpkin and apples.
Pass them through a meat grinder.
Add sugar at the rate of 4 tbsp. spoons of sugar per 1 kg of pumpkin and 0.5 kg of apples.
Cook over low heat for 2 hours.
At the very end of cooking, add 1 teaspoon of citric acid (at the same proportions).
When hot, pour into jars and close.

Pumpkin puree

If you make puree with plums , then the recipe is slightly different:

Take pumpkin and plum in equal proportions, peel and chop.
Boil in a small amount of water until soft.
Grind through a sieve or grind with a blender.
Then the puree needs to be brought to a boil and poured into jars.

There are a lot of recipes for pickling pumpkin. Here's one of them.

Pumpkin
Water – 1l
Vinegar 9% – 80 ml
Salt - 30 g
Sugar - 20 g
Bay leaf, black pepper, cinnamon and cloves

Peel the pumpkin and cut into cubes, then scald and cool.
Place pumpkin, spices in prepared jars and pour marinade over them.

In general, like ordinary cucumbers. Who tried it? I'm interested in your opinion. We have a lot of pumpkins, so I thought maybe I could do this for a change? Otherwise it’s all cucumbers and cucumbers... Pickled pumpkin

In this video, Alena, a regular contributor to our channel, will show you another way to prepare delicious pickled pumpkin.

And I was also interested in this recipe for pickled pumpkin .

Water - 5 l
Chopped horseradish (here it is again, please)) - 20 g
Celery leaves - 25 g
Dill greens - 50 g
Bay leaf - 2-3 pcs.
Hot pepper pod - 1 pc.
Vinegar - 200 g
Salt - 250 g
Pumpkin - 3-4 large pieces

Cut the peeled pumpkin into cubes and blanch in boiling water for 5 minutes, then cool and place in sterilized jars.
Pour in the marinade and sterilize in jars at a water temperature of +85ºС for about half an hour (for a 3-liter jar). All.

Which recipe did you like best? My mouth is already watering...

Pumpkin – 2 kg
Green beans – 1 kg
Tomatoes – 1 kg
Sweet pepper - 0.5 kg
Vegetable oil - 300 ml
Garlic – 150 g
Sugar - 200 g
Salt - 50 g
Dill greens
Vinegar - 100 ml

Pumpkin snack

Cut the beans into sticks, the pepper into half rings, and the pumpkin into cubes.
Tomatoes and garlic need to be minced or, more simply, chopped in a blender.
Add sugar, salt, oil and vinegar to the mixture.
Dip all the chopped vegetables, as well as dill, into it and put on fire. Cook, stirring, for 40-50 minutes.
Place into sterilized jars.

It must be quite a tasty thing. What does she need? Write it down.

Pumpkin, green beans, tomatoes, apples and sweet peppers - all 1 kg each
Onion - 0.5 kg
Sugar - 0.3 kg
Salt - 50 g
Vinegar - 50 ml

Caviar from vegetables and pumpkin

Peel all vegetables and separately pass through a meat grinder, chop the onion.
Then take a basin, pour oil into it and sauté the onions for 10 minutes.
Add pumpkin and tomatoes, salt and sugar and bring to a boil.
Then put all the other vegetables there. Cook everything together for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes.
Place into jars and roll up.

Exactly from one pumpkin! But with seasonings.

Pumpkin - 1 piece, medium size
Onion - 2 pcs.
Vinegar - 600 ml
Water – 300 ml
Sugar - 100 g
Salt - 30 g
Black and allspice peas - 5 and 3 pcs.
Mustard seeds - 1 teaspoon
Bay leaf - 2 pcs.
Cloves - 2 pcs.

Pumpkin salad

Peel the pumpkin, cut into pieces, sprinkle with salt and leave for a day.
Prepare the marinade: mix all other ingredients and heat until sugar and salt dissolve, cool.
The next day, put the pumpkin in jars and pour the marinade over it. Cold!
Sterilize jars for 1 hour in boiling water. And roll up.

Needed : medium-sized pumpkin, 1 liter of juice and 200 g of sugar. Pumpkin in apple juice

Peel and cut the pumpkin into cubes, pour boiling juice and sugar over it. If desired, you can add a little ginger or cardamom. Let the pumpkin soak in the juice until it cools completely.
Then put it on the fire and cook for 20 minutes, after which we put it in sterilized jars and roll it up.

For this recipe, you can use some other juice, the main thing is not too sour. This is the simplest recipe.

Pumpkin – 1 kg
Sugar – 1 kg
Water – 400 ml
Vanillin - to taste, you can do without it at all

Pumpkin jam

Cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes is up to 3 cm.
Pour boiling syrup over and leave overnight.
In the morning, cook for 20-30 minutes and remove from heat again for 2 hours.
And finally, cook until done. How to determine readiness? The pumpkin pieces become transparent.
At the very end, add vanillin (optional). And all that remains is to put it into jars.

It must be delicious. I ate zucchini jam, but I didn’t get anything from pumpkin. By the way, you can add pears or apples to this jam. The cooking process is similar. I was also interested in this recipe.

Pumpkin – 1 kg
Water - 1 l
Oranges - 3 pcs.
Walnuts - 1 cup

Pumpkin and orange jam

Squeeze the juice from the oranges and grate the zest.
Boil sugar syrup, dip pumpkin pieces into it and cook until half cooked.
Add orange juice, zest, nuts and cook until the jam thickens.
Place while hot into prepared jars and close.

I think it's delicious. I’ll try to cook it in a small amount, then I’ll share my impressions. And it’s not difficult, which is a plus.

By the way, somewhere I even saw a recipe for jam with pumpkin and physalis. It is cooked in the same way, only for 1 kg of pumpkin you take 0.5 kg of physalis, 1.5 kg of sugar and 1-2 cloves. And here is another original recipe.

Pumpkin – 1 kg
Ripe rowan - 100-200 g
Sugar - 0.5-1 kg
Water – 100 ml
Citric acid - 1 teaspoon
Ginger or cinnamon, whichever you prefer - 0.5 teaspoon

Pumpkin and rowan jam

The article is posted in the sections: pumpkin dishes, canning, pickling, drying, jam, winter salads, articles, recipes , pumpkin preparations, winter preparations, vegetable caviar

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Source: https://7dach.ru/recepty/Tatyana-sadovodniza/sekretnye-sekrety-zagotovki-tykvy-na-zimu-7204.html

Dried carrots for the winter. How to dry it in the oven, preserving all the vitamins, recipe with photos

Your Izuminka will tell you today how to dry carrots in the oven. Above store-bought vegetable seasonings, dried carrots proudly lead at number one.

Tips for making candied carrots

In order for the dish to turn out even tastier than planned, it is worth considering some important points during preparation:

When cutting carrots, you should not make the pieces very small, since during cooking they decrease by 2-3 times;
In order for children to appreciate the treat, you can cut carrots into various geometric shapes or even letters and numbers. It all depends on your skills and imagination;
The following additives will help add a unique aroma and unusual taste: cardamom, vanillin, lemon or orange zest;
Such a treat does not require special storage conditions and it is enough to keep the air not too humid and at room temperature.

This delicacy, like candied pumpkin, will be an excellent replacement for candy from the store. It will especially delight children with its bright color and sweet taste. A carrot dish is an alternative for people who prefer vegetarianism but cannot give up sweets. Candied carrots are suitable as a separate dish for tea and snacks, or as a component for pies, cakes or as an additive to porridge.