Dried pumpkin in an electric dryer

[Dried pumpkin]

Dried pumpkin

Option 1.
Fruits of all varieties are suitable.
The pumpkin is washed, dried, cut into pieces, the peel and seeds are cut off.
Cut into strips 45-55 x 25-25 mm.
Sprinkle with granulated sugar at the rate of 300 grams of sugar per 1 kg of pumpkin, keep at a temperature of 18-20 * C until the juice is released.
Drain the juice.
Prepare syrup at the rate of 250 gr. sugar and 320 ml. water for 1 kg. strained pumpkin.
Pour the syrup, keep the pumpkin at a temperature of 85 * C for 8 minutes, then hold it under the lid until it cools completely.
Drain the syrup.
Transfer to pallets and dry to a moisture content of 22-23%

The cooking principle is about the same as for marrow.
Option 2.
pumpkin - 1 kg
orange - 1 pc.
water - 1 glass
sugar - 800 gr.
Sprinkle the pumpkin with a small amount of sugar, wait until it gives juice, which must be drained.
Pour over the orange with boiling water, cut into small pieces together with the peel, cover with boiling water and cook for 10 minutes.
Pour the sugar over the orange broth, along with the orange slices, and bring on the fire until the sugar is completely dissolved. Pour the prepared pumpkin with boiling syrup, cool.
Put the cooled mass on low heat and cook until the pumpkin is ready, the pumpkin pieces should be transparent, with a syrup as thick as honey.
Remove the boiled pumpkin pieces from the syrup, transfer them to trays and dry.
Roll the finished pumpkin in powdered sugar.

Choose options and cook for health!

The amount of sugar, the principle of cooking, select for yourself, your taste!

Dried pumpkin (Pinky)

[Dried pumpkin]

Dried pumpkin

Option 1.
Fruits of all varieties are suitable.
The pumpkin is washed, dried, cut into pieces, the peel and seeds are cut off.
Cut into strips 45-55 x 25-25 mm.
Sprinkle with granulated sugar at the rate of 300 grams of sugar per 1 kg of pumpkin, keep at a temperature of 18-20 * C until the juice is released.
Drain the juice.
Prepare syrup at the rate of 250 gr. sugar and 320 ml. water for 1 kg. decanted pumpkin.
Pour the syrup, keep the pumpkin at a temperature of 85 * C for 8 minutes, then hold it under the lid until it cools completely.
Drain the syrup.
Transfer to pallets and dry to a moisture content of 22-23%

Tell me if I answer wrongly here, Admin
Made a pumpkin according to Option 1.



I cooked a Zepter in a saucepan, so the chopped pumpkin warmed up more, but I liked it! The flavor of dried pumpkin prepared according to this recipe resembles that of dried melon
From 1kg of raw pumpkin it turned out 295g (plus taken for "sampling-tasting").
Thank you, Admin, for this recipe, for the dryer! How glad I am that I can now make such a delicious!

God, what beautiful candied fruits turned out! Super nice!

So much for a simple pumpkin

[Admin]

So much for a simple pumpkin

Thank you, Admin! I am delighted with the praise!
And my pumpkin is not simple: interception, delicious and delicate orange bright pulp, sweet! We have been growing it in the country for many years. The husband said to dry the pumpkin!
And the candy is not needed - these pumpkin strips are delicious!

You need to believe your husband!

You need to believe your husband!

🔗

[Dried pumpkin]

Dried pumpkin

Option 1.

Sprinkle with granulated sugar at the rate of 300 grams of sugar per 1 kg of pumpkin, keep at a temperature of 18-20 * C until the juice is released.
Drain the juice.
Prepare syrup at the rate of 250 gr. sugar and 320 ml. water for 1 kg. strained pumpkin.

Admin, please tell me, did I understand correctly that the drained juice is no longer used and the syrup is not prepared on it?

[Admin]

Admin, please tell me, did I understand correctly that the drained juice is no longer used and the syrup is not prepared on it?

The drained juice is sweet, in fact a syrup - it can be used somewhere, blended with other juices, it's a matter of taste

[Admin]

Admin, thanks for the answer. I was just thinking, why not make a syrup for boiling with this drained juice?

Thank you, there is a dryer, I will also make a pumpkin.

Tanya, I've been cooking candied pumpkin fruits 3 times (now they are drying in the dryer) and I constantly thank you for the recipe. I combined options 1 and 2, added something from myself and happily feed my family with the resulting sweets. This year a lot of pumpkins were ugly in the country. Porridge in a slow cooker, baking in the microwave, pancakes ... but the pumpkin does not end there. And then your recipes came to the rescue. Immediately boiled 3 kg of pumpkin in syrup for the last time. Tomorrow the son will begin to "finish" these sweets.
Thank you.

[csv]

csv, good health to you and your children! Imagine in different versions, it will always be delicious!

And if you just dry it, without drying, sugar and cooking? Will there be a translation of the product?

And if you just dry, without drying, sugar and cooking? Will there be a translation of the product?

There will be a dry, tasteless product. Sweet dried pumpkin tastes better, you can eat it so easily. It can be added to sauces, when stewing meat, and so on. This is what came out of dried turnips, kohlrabi, daikon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143692.0 , you will never guess that these are vegetables with a specific fresh taste

Girls, tell me, what thickness is better to make the pieces? 0.5 cm is normal?

Girls, tell me, what thickness is better to make the pieces? 0.5 cm is normal?

Yes, good

[Admin]

Admin
Thanks for the dried pumpkin recipe. I did a little for the test, all the dried pumpkin was eaten in the evening. Today I’ll be dying again.
The technology of the process has been preserved, but still has slightly changed the recipe.
Ginger, cut into slices, was added to the syrup. I used lemon juice and lemon zest removed from the fruit with ribbons. That is, I cleaned it off with an ordinary vegetable peeler. And I also added a few star anise stars.
I had a pumpkin of the "nutmeg" variety, it does not boil to transparency, it only brought it to softness.

It looks like candied fruit AND the color is beautiful, you wouldn't even think that this simple pumpkin is GREAT!
And they ate it in one evening. This is an indicator that it is delicious!

I also want to add that some of the pieces were thick and should have been dried, but I did not. So these pieces of "high humidity" to my taste reminded me of Turkish delight.

[Admin]

Admin

I had a pumpkin of the "nutmeg" variety, it does not boil to transparency, it only brought it to softness.

Please tell me how thick the slices were originally, the photo shows that they are plump

Please tell me how thick the slices were originally, the photo shows that they are plump

I cut the pumpkin into slices, trying to make them 5 mm thick, some pieces were 8 mm each.
Thick and underdried chunks do well after sprinkling with powdered sugar.
I still won't be able to send this delicacy for storage. It will live for two days at most.

Thank you so much! Went for a pumpkin

And I liked the pumpkin, boiled in syrup with cardamom boxes. The pumpkin in its raw form was grass-grass, and my grandchildren secretly drag the dried and candied fruits out of the closet from me.

good day! I love pumpkin just as a vegetable (I look at it - and my soul is immediately orange), therefore I collect all pumpkin recipes. So I got to the jerky. though my drying is very simple, without modes and degrees - one word - wind blower. Until the heating was turned on, I turn it on instead of the heater, and at the same time dry all kinds of things ... now the question is essentially - the peeled pumpkin lay for a long time in the refrigerator. So I decided to cut it and wither it. So far I have sprinkled it with sugar, but I feel that she will not give the juice soon.How long should the pumpkin lie and how much juice should it give? How can you determine that it's time to boil it down?

now the question is essentially - the peeled pumpkin lay for a long time in the refrigerator. So I decided to cut it and wither it. So far I have sprinkled it with sugar, but I feel that she will not give the juice soon. How long should the pumpkin lie and how much juice should it give? How can you determine that it's time to boil it down?

In that case, I would add some water to cover the pumpkin, and the pumpkin could be boiled until soft, as the recipe says.

thanks Admin for the answer. I didn't add water. I decided to do so, dry)))). Already boiling, the pumpkin really began not to become transparent, but fibers began to appear and it becomes so caramelized ... Tell me, where can you use the syrup? I don't have a lot of it, I decided to try 1/3 servings, but it's still a pity. In addition to the zest and lemon juice (there was no orange), I also put a seasoning for mulled wine in the syrup - there was cinnamon, cloves, cardamom, anise and ginger. Now tell me what to do with such beauty? Just do not offer to make mulled wine myself))))) - I have a 4-month-old baby on GV

You can soak baked goods with syrup, pour over cottage cheese, pancakes - and wherever watering and impregnation is needed

[Tanyush, Yaroslava]

Tanyush, Yaroslava I can put in five kopecks too. I dried pumpkin long before I got acquainted with the site. So I want to say my comments. Pumpkins are also different. Some are fibrous, they are more chewy, others are juicy, and naturally have a different taste.

You can soak baked goods with syrup, pour over cottage cheese, pancakes - and wherever watering and impregnation is needed

But the syrup after them is already a moot point. Boil it will be saturated (if there are a lot of spices), and leave it liquid - it will be of little use

But the syrup after them is already a moot point. We will boil it will be saturated (if there are a lot of spices), but we will leave it liquid - it will be of little use

Natasha, well, I did not specify, this is already to your taste and you can cook different options, including blends with other fruits and berries available. And the application will be different. I sometimes have such syrups in my refrigerator, I use them for baking, for pancakes or even when stewing meat.

I have another question. How much should you dry the pumpkin in the dryer? I have been drying for 1.5 hours, and it does not change.

This time is very short! Dry further until it is like candied fruit.

clear .. I will dry. write at least approximately how much you dried. I understand that all pumpkins are different, etc., well, at least roughly ...

I can't say how long it takes, I am guided by the appearance of the fruit.
Here is the definition of the readiness of dried dried fruits https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146173.0 and I showed you the photo.
Fruits can dry overnight, or maybe longer or less - I can't tell you exactly the time, only by touch, touch it with your fingers

[Admin]

Here I am!!!!! Candied fruits turned out (as it seems to me) - so thanks Admin for everything - for the recipe and for advice and answers! I will post the photo later, since the fotik does not work, I took the photo on my mobile phone, so now I need to transfer the photos from the card to the computer. All the same, the photo does not convey that orange color of candied fruit! I made from 300 grams, got 120 grams (plus a few pieces that went for tasting during the cooking and drying process). I made it from pumpkin with yellow flesh and green soft peel, the flesh is quite fibrous, and even lay in the refrigerator, so the pumpkin was not very juicy initially, there was almost no juice. I cooked it in syrup for a long time, because I was distracted by the children, but the pumpkin did not boil, but rather boiled down. I don’t know if this is good or bad, but thanks to this I dried it at all - about 6.3 hours in the evening, before bed, and then 2.5-3 hours in the morning, when we got up. I didn’t time the exact time, but something like that .... The candied fruits came out soft, the crust was slightly harder on top, inside it was just like a gummy !!! Mmm !!!! I'm not a fan of candied fruits in general, and my daughter is also more on meat, but we eat these, and my hand itself reaches for the addition. I ought to hide a piece for my mom and husband when she comes home for the weekend. So that, Admin, once again great and another from us MERSY !!!!!!!

[Admin]

The candied fruit came out soft, the crust is a little harder on top, inside it is just like a gummy !!! Mmm !!!! I'm not a fan of candied fruits in general, and my daughter is also more on meat, but we eat these, and my hand itself reaches for the addition. I ought to hide a piece for my mom and husband when she comes home for the weekend. So that, Admin, once again great and another from us MERSY !!!!!!!

Congratulations on the victory! Thanks for the kind words!
There are a lot of pumpkins in winter, like zucchini, so we make candied fruits along the beaten path and treat everyone to everyone! Especially such gummies are good for a Christmas tree, instead of sweets, cut out figurines from a pumpkin

Admin, you read my mind !!!! I just wanted to write that dried pumpkin holds its shape well, so you can cut out all sorts of figures with the kids - and make and eat more interesting!

In some topic, they have already shown how they made figurines from dried fruits - leaf through the recipes, look

And I liked the pumpkin, boiled in syrup with cardamom boxes. The pumpkin in its raw form was grass-grass, and my grandchildren secretly drag the dried and candied fruits out of the closet from me.

Why with boxes? Usually the seeds are removed from the pods and ground in a mortar. Or is it a special design? And what is the amount per 1 kg of raw pumpkin? Overdoing it with spices is also not good.

I did not need a pronounced taste, since the boys are still small. Therefore, she simply opened the boxes of cardamom, took out the seeds and, together with the "houses", threw them into the syrup. But how many I don’t remember, and I didn’t focus on this, but quite a bit.

I did not need a pronounced taste, since the boys are still small. Therefore, she simply opened the boxes of cardamom, took out the seeds and, together with the "houses", threw them into the syrup. But how many I don’t remember, and I didn’t focus on this, but quite a bit.

I was already making the second portion of dried pumpkin. This time I cut them into slices on Berner's "WAFEL". True, due to the fact that the slices are thin, the candied fruits came out drier, but I and my family liked these even more. Almost like candy. Here is a photo of the first serving, regular slices.


and here is all that remains of the second portion, Berner's

Yaroslava, looks very nice, and the taste is appropriate!

[Admin]

Admin, Tanyusha! I'm with a report.

I cooked in 2 ways with an orange. Honestly, I simplified the process a little. At night I covered the chopped pumpkin with sugar. In the morning there was a lot of juice, separated the juice, threw an orange cut into pieces (one is not enough, there was a lot of pumpkin), added citric acid to preserve the color. I boiled the pumpkin in this syrup for about ten minutes, I did not reach transparency, I was afraid that it would boil down. And then to the dryer!

In the process of drying, they became transparent, which I have associations with caviar from a good quality roach.
Delicious of course! But this is only who is struggling with the harvest, but to buy, bring, dry, I don’t know! The output is small and eaten quickly.

Nadia, beauty! And delicious, I'm sure. Please tell us about how long the pumpkin was dried in the dryer - as always, I have a schedule. There are oranges, and pumpkins ... this year I am one of those who are struggling with the harvest of entoy vegetables!

[Nadia]

But this is only who is struggling with the harvest, but to buy, bring, dry, I don’t know! The output is small and eaten quickly.

That's why I don’t wither zucchini, because while you’re carrying something from the balcony, you don’t reach the table, it’s eaten clean on the way.

Nadia, very beautiful slices turned out!

[paramed1]

paramed1, Veronica! Yesterday at 12 I put it to dry, at 12 at night I turned it off, I was afraid that it would dry out. And today from 10 to 14 o'clock. But I didn’t cut with a burner, I don’t have them, after the injury I was forbidden to use it, so I cut it by hand.
Dried in drying along with apples, apples dry faster.
I threw Antonovka into the remaining pumpkin syrup with orange, so that it would not darken while I put it in the dryer.
The syrup is delicious, vitamin!
And the pumpkin is like this, I don't even know what kind

And there is another 18 kg !!!! The husband weighed.I can't lift it!

[Jouravl]

Jouravl, Nadia, what beautiful candied fruits turned out!
So I’ll finish off the tomatoes and cucumbers (yes, we still have cucumbers, summer is back) and take up the pumpkin. I will cook candied fruits from it, so that I don't stay until next summer, otherwise the Pearl has been lying since last year.

Nadia, thanks. And the pumpkin looks like a bush orange and a Russian woman. I photographed mine in parts of the harvest and laid it out in the Arbor, there are about half of two photos of the total. So I do everything I know.

[marika33]

marika33, Marina thanks!
paramed1Thank you Veronica! Girls, good luck with drying!
And I completely switch to apples!

Nadia, it's the opposite for me! I'm trying from apples to pumpkin ...