If desired, you can store the melon harvest in the winter. It is used to make jam, preserves or dried. Has an unusual taste canned melon. Sweet melons, stored for the winter, resemble pineapple slices from metal cans on supermarket shelves.
False berry goes well with herbs, honey, pineapple, and ginger root. You can add vanillin, cinnamon or cloves to the jar. Canning recipes are not complicated.Even an inexperienced housewife can cope with such a preparation as melon for the winter in jars (pineapple).
The main condition for choosing fruits is that they should be dense and sweet in taste. During the preservation process, those that are overripe soften even more and form a viscous structure. Fruits with signs of immaturity are not recommended for such preservation.
First recipe: in syrup
Ingredients:
- 2.5 kg melons;
- sugar - 2 tbsp;
- citric acid - 1 tsp;
- purified water - 1 l.
The syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel the melons, cut into small pieces, place in sterilized jars and fill with hot syrup. Then place them in a bowl of hot water and boil for 10 minutes. After this, it’s time to seal with metal lids.
Second recipe: with ginger
This recipe has a rich taste that will not leave true gourmets indifferent.
Required Products:
- melon weighing 2.5 - 3 kg;
- sugar - 100 g;
- fresh ginger root - 70 - 100 g;
- a pinch of citric acid;
- well water.
Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several cross-sections of each slice, and then separate each piece. Peel the outer skin of the ginger root and cut into small slices. For this portion you will need approximately 5 liter jars.
Place chopped pieces of ginger on the bottom of a sterilized jar and place melon slices on top. Then add granulated sugar, citric acid and pour boiling water. There is no need to fill the jars to the top. It will be enough if the container is filled to the shoulders.Filled jars are placed in a large container or basin with hot water. The bottom must first be covered with fabric. After the water boils, reduce the heat and cover the jars with lids. The workpiece is sterilized for 7–10 minutes. Then the container is removed from the boiling water and rolled up.
Preservation is stored in the basement or in an apartment. This preparation is used as a dessert or for filling.
The canned syrup remaining after opening the can can be used as an ingredient for a milkshake.
Third recipe: sugar
This sweetness will delight household members with its rich taste throughout the winter. Preservation preserves the natural aroma. In addition, pickled melons are suitable for baking.
Ingredients:
- one large melon;
- 2 liters of purified drinking water;
- 4 tbsp. granulated sugar;
- 1 tsp. citric acid.
Peel the melons, cut into small cubes and place in sterilized jars. Prepare the syrup: boil water along with sugar and citric acid for 5 - 7 minutes. During this time, the crystals should completely dissolve.
Afterwards, jars filled with melon are filled with syrup. Then they are placed for further sterilization in a pan with water and covered with lids. After boiling, the jars remain in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling, taken to the basement.
Recipe four: with pineapple
In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used both for adding to meat salads and in desserts. The twist gets its unusual aroma thanks to cloves.
Required ingredients:
- a couple of small melons;
- pineapple - 0.5 - 1 kg;
- table vinegar 9% - 150 ml;
- drinking water - 1.5 liters;
- 500 g granulated sugar.
Pre-prepare containers for canning (wash and sterilize). Cut the peeled melon into cubes. Peel the pineapple, remove the middle part and cut into small slices.
Place 2 clove seeds in jars and add chopped pineapple and melon cubes. Prepare syrup from water, vinegar and sugar. Boiling syrup is poured into the jars, and then the container must be sterilized for 15 minutes in a large saucepan with boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. Store the workpiece in a cool, dry place.
Recipe five: spicy salting
The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and extraordinary taste of the preserve. Gourmets will appreciate the presentation of such a dish at the table.
Required ingredients:
- two medium melons;
- several cloves;
- 500 ml water;
- 250 ml port wine;
- cinnamon (powder) - 1 tbsp. l. (or 1 stick);
- vanilla bean - 1 pc. (or a bag of vanilla powder).
Wash the melon and use a special spoon to cut the pulp into balls. Place cloves, granulated sugar, cinnamon and vanilla stick into a saucepan with water. After boiling, the syrup is boiled until the sugar crystals dissolve.
Then put the chopped balls into the same pan and pour in the wine. Turning off the heat, cover the pan with a lid and allow the melon balls to soak in the original syrup. This process takes 15 minutes.
The balls are removed with a slotted spoon into a separate container, and the syrup is boiled again. The balls are placed in the thickened syrup and kept until it cools completely.
Using a sterile slotted spoon, place the melon mugs into prepared sterile jars and fill with syrup.The next step is sterilization for 30 minutes in boiling water. After this, remove, preserve and put on shelves for storage.
Recipe six: without boiling
This is the fastest method of canning. Despite the fact that without sterilization it takes less time to prepare, this does not affect the shelf life.
Ingredients:
- melon - 0.5 kg;
- 2 liters of clean drinking water;
- lemon - 0.5 pcs.;
- 200 g sugar.
Cut melon cubes into 2 cm pieces, heat the water to boiling and add them there. Boil for 3 minutes and add the juice squeezed from half a lemon to the pan. Then add sugar and cook for about a quarter of an hour. Pour everything into sterile jars and seal with airtight lids. Then turn the jars over and let them cool completely. Now you can take the twist for storage.
