Pumpkin juice with carrots

Pumpkin-carrot juice is an excellent vitamin preparation for the winter.

Ingredients

• pumpkin 800 g
• carrot 1 ½ kg
• water 2 l
• sugar taste
• lemon acid 1 pinch

Directions

1. 1. Peel the pumpkin and cut it into small pieces. Peel the carrots, and cut them into 2 or 3 pieces.
2. 2. Place the vegetables in a saucepan, cover with water, and place over medium heat. Bring pumpkin and carrots to a boil, then simmer for 50 minutes.
3. 3. Add granulated sugar to the vegetables and mix the contents of the pan.
4. 4. Remove the pot from the heat and puree the vegetables with a blender.
5. 5. Add water to the resulting pumpkin-carrot puree and bring everything to a boil. Adjust the amount of water as you wish.
6. 6. Put citric acid in hot vegetable juice and keep it on fire for another 10 minutes. The juice should boil well.
7. 7. Pour the hot juice into the jars, close them with lids, turn them upside down and wrap them in a blanket. Store cooled juice in a cool and dark place.