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Hey. We have grown a pumpkin. The variety is green. And the insides are not yellow. Initially they wanted to make juice. And now I don’t know. Not a pretty juice, not appetizing. Can you paint over it with something, or what else can you do?

[Iris. ka]

All TRICKS !!!

You can paint over it with something

Iris. ka, Irina, but try to paint over with turmeric on a small volume. If you like the color, then you will get tasty / healthy and beautiful pumpkin juice.

Hey. We have grown a pumpkin. The variety is green. And the insides are not yellow. Initially, they wanted to make juice. And now I don’t know. Not a pretty juice, not appetizing. Can you paint over it with something, or what else can you do?

try to make candied fruits from it

[Irina]

Irina, and pumpkin with carrots? I usually make pumpkin-carrot-apples.

I don’t eat pumpkin in any form before December. During this time, it matures and becomes tastier. If there is, of course, where to store it. In a dark dry place.

[iris. ka]

iris. ka, Irina, maybe let her lie down for a couple of months and she will become prettier? I have not come across green varieties, but such ripening is only good for any pumpkin!

it ripens and tastes better.

Agree!

At home, I just can't stand it. For some reason it deteriorates by the new year.



Thank you girls for the advice.

[Vitamin]

At home, I just can't stand it. For some reason it spoils by the new year.

What's your grade? have a pumpkin variety Vitamin, she is very! juicy and the juice from it is just delicious

[iris. ka]

iris. ka, but what pumpkin tastes like, sweet? It may be unattractive, but it tastes good. I would have surpassed her with carrots for juice, and tastier, and healthier, and more beautiful.

[iris. ka]

iris. ka, Ira! I also have paradoxes with pumpkins: last year I gave half of the pumpkins to my sister, it was somewhere in October, so they lay wonderfully at her house until spring. And she put hers in the garage at the dacha, and they could see it was chilly there. I took it in early November. They began to deteriorate en masse and almost immediately. I did not like the freezing of the pumpkin. Candied fruits turned out to be successful. But it's troublesome. They say you can make jam like from a vegetable marrow. Tint the juice is not a problem. The same blackberry, when a small amount is added, immediately colors. Or currants, if frozen. Or the turn. Yes, a lot of things you can think of. In my opinion, the green juice will be cool. They drink greens smoothies!

Girls, pumpkin can be dried, it turns out very interesting

[Buttercup]

Buttercupwhat then is interesting? And where is her dried?

And she tastes not very similar to herself, which reminds mushrooms. And dried in soups and cereals, in very winter they revive food

Nuuuu, I thought, suddenly something else. And in winter we eat fresh pumpkin, practically before the new harvest. The shops are always full of it.

[Sveta]

Sveta, I do not like the taste of pumpkin, so drying is a very good solution for me, and immediately less space is needed

I also do not like the taste of pumpkin, but nutmeg, sold in the form of a guitar, has no taste or even a pumpkin smell at all.
But I dried the melon, so after drying such a pumpkin taste manifested itself, I could not eat ...

I don't know the name of the pumpkin. Mom made a puree out of it. Pumpkin is not sweet at all. It was great that year, but now it's such a surprise.

[Irina]

That year it was excellent, but now it's such a surprise.

Irina, and the seeds are their own or purchased, if their own could get dusty, and the purchased seeds are getting worse and worse lately

Girls boys who make grape jam? I tried it yesterday (without sugar at all), it turns out very sweet, even sugary jam, I don't eat that, I like it with sourness, but my son checked it out. I will add to his porridge instead of sugar.
No, you can, of course, just dry it and there will be raisins, but I take cheap non-kondishen, I crushed very weak berries and berries with seeds and squeezed the juice through a colander, sent the extracts into vinegar, and cooked the rest of the grapes in the juice.

I have grapes like this

Grape jam with balsamic "Black raisins" (Admin)

[Admin]

Admin, great recipe!
Simple grape jam lacks aroma and piquancy, I think a combination with a sour green apple will go well.

And you can also do this for every day.

Express jams in a pan "to your taste" (Admin)

Girls-boys, at the end of the season I decided to cook apple jam, share your creative ideas, pliz.
How do apples and cocoa go together? I remember about cinnamon.

[Crown]

Crown, GalinaHere is the recipe

Fruit (vegetable) puree or jam in the microwave (lappl1)

[Anatolyevna]

Anatolyevna, thanks, only I don't have a microwave
Now I will thoroughly boil apples with skins and centers in a large saucepan with a thick bottom, rub through a colander and then think about what to do with this puree. Sugar, cocoa, spices - what else can you add for piquancy?

[Galina]

Galina, and did you make apple cheese?

[Crown]

Crown, Galina, Well, I'm sorry, I brought a familiar recipe.

[Crown]

Crown, Galina, or cardamom with vanilla for a delicate spicy taste or cinnamon, cloves, star anise, ap.-lim. zest for a strudel flavor, or basil, cinnamon. I know that people are adding condensed milk, they say that it turns out delicious, but I don't do that.
Or you can sprinkle hot peppers, garlic, paprika and smoked paprika and there will be a spreading sauce for pizza))).

[Galina]

Galina, I made apple adjika here that year. Skusnaaaaa ... I'll look for a recipe.



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=498005.0

[grape jelly]

Who makes grape jam?

Cooked grape jelly.

Sooooo sweet. I don't cook anymore.

P.S. I also cooked jam, jam, confiture. Didn't get through.

Thank you all for the suggestions, adjika and cheese are not suitable, I do not have a question of harvest utilization, I bought 4 kg of apples especially for sweet jam. I cooked plenty of useful spicy adjiks and ketchups with apples, as well as sugar-free apricot jams for rolling, now I want to cook a mannequally harmful and sweet jam-jam. :-)

[Galina]

Galina, if you need an ordinary jam, then 300 grams of sugar per kilo of apples. Fill in the cut slices. Leave for a couple of hours. Boil until soft and cooked. Punch with a blender and boil over low heat or mass into the oven and evaporate. You don't need to evaporate. There will be a thin jam.

[ang-kay]

ang-kay, granmercy.

300 grams of sugar per kilo of apples.

Excellent proportion, I thought more sugar would be needed.

Thank you all for the suggestions, adjika and cheese are not suitable, I do not have a question of harvest utilization, I bought 4 kg of apples especially for sweet jam. I cooked plenty of useful spicy adjiks and ketchups with apples, as well as sugar-free apricot jams for rolling, now I want to cook a manenko harmful and sweet jam-jam. :-)

Gal, and today we were just discussing, they made applesauce in slow motion. Have you seen? And the recipe was laid out.

I thought more sugar would be needed.

If evaporated, then sweetly decent)

[Galina]

Galina, make according to the recipe for apple cheese, only without fillers and boil not so long, I cooked jam like that, very tasty.

[Rick]

Rick, no, I haven't seen it, but I don't even have a slow one. ))
I evaporate the vegetable or fruit mass in a wide saucepan with a thick bottom, over very low heat, for a long time and practically without boiling.
ang-kay, yes, yes, I will do so, there is no need to occupy the scarce container with excess liquid.



Silyavka, well, now I will reread the recipe carefully.

Now I will reread the recipe carefully.

This is what is done at the beginning of the cheese, I wrote to you

This is what is done at the beginning of the cheese, I wrote to you

Clearly, but I have a different, in my opinion, simpler and, perhaps, more useful method of processing apples - I do not peel them or chop them finely, I remove only the stick-cutting, cut into two or four parts and set to cook, without water and sugar. With long cooking, most of the nutrients from the skins / cores / seeds pass into the broth, and the apple pulp itself, without using a blender, becomes a delicate puree and is very easily wiped through a colander or a coarse sieve.
Puree without skins turns out to be more tender, but their pectin remains in the apple mass - profit! :-))

seeds go into a decoction

So I would be more careful with them.

seeds go into a decoction

Seeds give bitterness at least. Itself "burned" a couple of years ago, the party had to be thrown out.

So I would be more careful with them.

More details can be?

Seeds give bitterness at least.

I digested so many apples for ketchup, and did not notice any bitterness, on the contrary, it was too sweet (this year, with sour apples, plug).

More details can be?

If I remember correctly, they say there is hydrocyanic acid in the bones. Personally, I generally eat apples with seeds. It tastes good to me. Although it may be harmful.

and the apple pulp itself, without the use of a blender, becomes a delicate puree and is very easy to wipe through a colander or a coarse sieve.
Puree without skins turns out to be more tender, but their pectin remains in the apple mass - profit! :-))

Still depends on apples. I have such a variety that you can boil apples in slices at least 5 hours. I made jam, so I even added water several times. The apples are very juicy though. And the skins are perfectly cut with a blender. Wipe-brrr. It's dreary. If I just need mashed potatoes, then I stupidly peel off the skin.

I boiled apples with skins and middle for a long time, maybe it's the time of digestion? From the same apple tree at almost the same time, the picked apples were dried and squeezed out of juice - no bitterness. Since then, I have not boiled apples and seeds, so I no longer have options as to why it was bitter.

they say there is hydrocyanic acid in the bones

Not in the apple cider. In cherry. And apple cider contains a lot of iodine. For a long time I read somewhere, and my friend's mother, a nurse with a huge work experience, said that three seeds a day from an apple should be eaten. Iodine.

So I'm doing everything right

If I remember correctly, they say there is hydrocyanic acid in the bones.

This is in cherry, but also not everything is so unambiguous, and apple seeds are even treated.

I have such a variety that you can boil apples in slices at least 5 hours.

An excellent variety, it should make an excellent apple slices in syrup jam.

a nurse with great work experience said that three seeds a day from an apple should be eaten. Iodine.

Up to seven pieces.

I have such a variety that at least 5 hours boil apples in pieces

Mom has such apples. And her variety is called "Dessert Petrova". This tree was planted 40 years ago.

excellent jam "apple wedges in syrup"

Yes. If only someone else ate it)

I boiled apples with skins and middle for a long time, maybe it’s the time of digestion?

Hardly, I also cook for a long, long time.