Watermelon is a juicy berry that helps quench thirst in the sultry summer heat. Lovers of this dessert do not have time to enjoy its taste in a season of one and a half to two months. Fans of this berry came up with the idea of salting it for the winter. Not everyone likes the taste, because it is completely different from a cool, fresh piece of watermelon. Therefore, through trial and error, we came up with the idea of preparing watermelon juice for the winter at home.
Subtleties of cooking
Preserving this berry has some secrets. You should be careful when choosing the watermelon itself, since the result of the work depends on it.Under no circumstances should it be lethargic or immature.
Which watermelon to choose for harvesting:
- size no more than 7 kg;
- with a dry tail;
- with a light spot on the side;
- with a clear pattern;
- without damage;
- having a dull sound when tapped.
The jars must first be sterilized over steam, in the oven or microwave, filling a third of the volume with water. Metal lids must be doused with boiling water.
In fact, this preservation is very capricious, and if you make even one mistake, it could go bad or the jar could explode. Therefore, you should be extremely careful and try to adhere to all recommendations.
Preparing watermelon
The first thing to do with the berries is to rinse them thoroughly with hot and cold water. If dirt remains on it, it will affect the quality of the finished product and its preservation. Then the watermelon should be peeled and green rind (the latter can be used for making candied fruits). Then it is cut into small pieces, taking out all the black and light seeds.
Next, technology comes to the rescue. It is better to use a juicer; in extreme cases, you can use a meat grinder. Then the whole mass must be filtered through a sieve, on which two or three layers of gauze are laid. The remaining cake can be squeezed out to the main raw material.
Cooking methods
There are quite a lot of options for making watermelon juice. It can be pure without additives or with cranberry or apple juice. The difference between the finished product is the purpose of its preparation: for immediate use or for the winter.
A simple recipe for the winter
To prepare a classic recipe, you only need three ingredients:
- 7 kg of medium watermelon pulp;
- 1 cup of sugar;
- 1 teaspoon citric acid.
The juice obtained after filtering through cheesecloth should be placed in a large container and put on fire. As it heats up, foam will appear, which it is advisable to constantly remove. When the liquid boils, you need to reduce the heat and add sugar and citric acid.
Next, stirring with a wooden spatula until the sugar is completely dissolved, bring to a boil and leave in this state for up to 10 minutes. Then remove from heat and pour into clean sterilized jars and close with lids. This amount of ingredients yields approximately 6 liters of juice.
Turn the jars over and leave them like this at room temperature for up to two weeks. If the juice remains in the same form, it is advisable to put it in a dark, cool cellar.
In a blender
A blender makes work in the kitchen easier for many housewives. Therefore, if you have such equipment, you can combine watermelon with other berries and fruits.
In a blender you can make not only juices, but also fruit smoothies and mixes. To do this, add the following ingredients to the blender bowl:
- diced watermelon pulp;
- a little honey or powdered sugar;
- ice or water;
- pulp of other fruits.
This recipe is only suitable for those who are going to drink the juice right away. If you still need to prepare it for the winter, a blender will do an excellent job of chopping watermelon. In this case, you can use either an immersion blender or its bowl.
In a juicer
Housewives who have a juicer among their equipment and want to make watermelon juice at home can be called lucky, because this unit will cope perfectly with this kind of preparation.
The advantage of this technique is that the juice comes out pasteurized, so no additional manipulations are required.It is enough just to place it in sterilized jars for further storage.
To cook in a juicer, you need to pour 3 liters of water into the lower reservoir, and add all the watermelon pulp into the upper one. As for sugar, it's just a matter of taste. In a juicer, the resulting juice is very concentrated, so additional sweetness may not be needed.
Without sterilization
If you want to drink fresh watermelon juice, there are also several options for preparing it. The first and very beautiful form of serving is in the watermelon itself in the form of a small barrel. This is a great option for parties, as you can add juices of other fruits and berries or even alcohol to the liquid. For this method, of course, it is better to choose a large seedless berry.
The bottom on which the watermelon will stand needs to be cut off a little so that the green rind still remains. The top of the barrel should be cut off (the part where the dry tail was), and all the pulp should be pulled out of the watermelon using a regular spoon. It needs to be beaten and strained through a sieve. Then at the bottom of the barrel you should drill a small hole, no more than 1 cm in diameter, and insert a faucet into it (sold in any hardware stores). Pour all the liquid into the barrel and an excellent drink for the party is ready.
Without sterilization, watermelon juice can be stored for only a few days, because due to the contact of the berry with a knife and other materials, various microbes can multiply in the juice.
How to store juice
Watermelon juice is best preserved in dry, well-ventilated, dark and cold areas. The best option is a cellar. If this is not possible, then a closet or any other dark place in the apartment.
You can store it for a long time, but since it is a rather finicky preservation, it is better to use it before winter.
