TOP 3 step-by-step recipes for making zucchini juice for the winter
Zucchini juice tastes good and is healthy. Its preparation is a simple process that even a novice housewife can do. The drink is well complemented with vegetables, fruits and herbs. This cocktail will perfectly fit into the diet menu due to its low calorie content. The following will describe popular recipes for juice from zucchini for the winter.
The nuances of making zucchini juice
When going to cook a zucchini delicacy, you should consider several rules:
- to make the drink tasty and aromatic, it is better to give preference to young zucchini with small grains;
- the fruits should be well washed, skinned and tails removed;
- shelf life of marrow juice - no more than 24 hours;
- for a variety of taste, lemon juice, honey, carrots, apples, celery, cucumbers, oranges will be an excellent addition.
Zucchini juice has proven itself well as a cosmetic product. Having cooked the drink, you need to pour it into ice molds, wait for it to cool and put it in the freezer. The resulting pieces of ice should be rubbed every morning on the face - this will help get rid of puffiness and bags under the eyes.
What is the use of such a product
Zucchini is rich in important trace elements: phosphorus, magnesium, calcium, iron, copper, potassium. Due to the high concentration of vitamin B and ascorbic acid, the vegetable has excellent antioxidant properties.
The calorie content of the drink is small, therefore it is recommended to drink it for people with overweight problems. A vegetable shake prevents obesity by blocking excess cholesterol.
With regular use of zucchini in the body, the following processes occur:
- normalization of appetite;
- saturation of the body with a vitamin complex;
- normalization of water balance and removal of excess fluid;
- enveloping and protecting the gastric mucosa;
- acceleration of the elimination of toxins;
- elimination of puffiness;
- inhibition of age-related changes;
- stabilization of the work of the organs of the excretory system;
- improved blood composition;
- strengthening the cardiovascular system;
- maintaining reproductive function;
- increased hemoglobin;
- strengthening of the vascular walls.
The vegetable prevents internal inflammatory processes, strengthens the immune system, and has a positive effect on the organs of vision.
Requirements for the main ingredients
Zucchini should be fresh, medium in size, without spots, signs of rot.The best time to pick vegetables is in the evening or earlier in the morning, since it is at this time that vegetables are saturated with a lot of nutrients.
Old fruits do not need to be peeled; rinse well with water. It is better to buy young vegetables at the market, it is better to peel them, since no one guarantees their one hundred percent quality.
Container preparation
You can prevent food damage during cooking by using whole glass containers. This is important because if there are chips in the jar, there is a risk of unwanted bacteria and microorganisms entering.
Before canning, containers are soaked in a soap and soda solution, thoroughly cleaned of dirt, dust, and rinsed several times. Drying cans is best done naturally; it is enough to place them with the base down.
Zucchini juice recipes
Zucchini in composition, taste, aroma are similar to pumpkin and squash. All these products help to heal nervous, cardiovascular diseases, normalize the functioning of the digestive tract and excretory system. A properly prepared zucchini drink can prevent atherosclerosis, hypertension, anemia.
How to make zucchini juice
One can of 1 liter will require the following ingredients:
- 1.5 kg of young zucchini;
- 3 grape leaves;
- 1 bunch of dried cloves;
- salt if desired.
Cooking technology:
- wash the fruits, peel, squeeze the juice on a juicer and pour the liquid into an enamel container;
- the pan is placed on medium heat, the contents are brought to a boil and cook for another 10-15 minutes;
- grape leaves are washed, doused with boiling water and laid out in a container;
- cloves are added and hot juice is poured. Put a waffle towel in a large metal basin, pour water, put on the stove;
- place the jars in a basin, boil over low heat and boil for another 7-10 minutes.
Next, the cans need to be rolled up with lids and covered with a warm blanket.
With apples
For a three-liter bottle you need:
- 2 kg of zucchini;
- 2 kg of apples;
- 2-3 g of citric acid;
- 500 g of sugar.
How to cook:
- after washing, the skin and seeds are removed from the zucchini;
- apples are washed, cut, the stalk and core are removed;
- juice is squeezed out, poured into an iron saucepan and placed on the stove;
- after boiling, sugar, citric acid are poured, cooked until completely dissolved.
At the end of the process, the jars are sterilized, the juice is poured, and the lids are rolled up.
With oranges
Vegetables and citrus fruits can be young or overripe. The rich color of the zucchini will give the juice the same color, the green vegetable will make the drink pale.
What is necessary:
- 1.5 kg of zucchini;
- 1 orange;
- 100-200 g of sugar.
Cooking steps:
- Rinse vegetables, dry, cut off the ends. Cut the fruits into medium slices, chop them in a juicer;
- pour the liquid into a saucepan, put on a medium-heat stove;
- rinse the orange, wipe it, remove the zest, squeeze out the juice;
- separate the liquid from the pulp with a sieve;
- add orange juice and zest to the drink, boil, boil for 5 minutes.
After sterilizing the container, pour the juice over it and place the cans in a metal bowl, sterilize the juice, cork it, send it under the blanket for 2 days.
Storage rules
The first few days of seaming should be under a warm blanket. Further, the canned drink should be stored in a dark, cool place without direct rays.
Shelf life
Fresh fresh juice after 24 hours after preparation becomes useless even when stored in the refrigerator. The maximum storage period is 1-1.5 years.
