Watermelons are certainly gorgeous fresh.
In the heat - the most pleasure is to cut off a cold juicy slice from the striped side. But, contrary to numerous skeptics, canned watermelons, in one form or another, are a wonderful, and very popular product.
Fans of taste contrasts appreciate the pickled watermelon pulp for the indescribable, characteristic taste.
Canned watermelons in jars - general principles of preparation
• Ripe watermelons are suitable for preservation, with bright, not loose pulp. Large juicy berry canned in a large glass container with a capacity of 3 liters. You can also preserve watermelons in liter jars. Glass containers can be taken with screw caps or a regular one designed for rolling caps with a hand key.
• Glass containers must be washed with very warm water and soda before use, thoroughly cleaning highly contaminated areas with detergent. Particular attention is paid to the neck, or rather, its rim. The washed containers are dried and sterilized.
• Sterilization can be done in the oven, keeping the cans in it at 150 degrees for at least 10 minutes or over steam until they are completely dry. Metal lids are also washed well with boiling water, and then additionally boiled for 10 minutes, or a little more. After that, they must be dried on a clean towel.
• Watermelon is cut into large slices so that they easily pass into the jar. In most cases, the peel is not cut and no stones are removed, but for harvesting watermelons in liter jars, it is better to remove the peel so that more pulp can fit in small containers.
• Harvested watermelons in jars can be pickled, salted, sweet and sour, even spicy. The taste of ready-made preservation depends on what kind of marinade was used, and what additional spices and spices were used.
• For preservation for a long time, most marinades are prepared with vinegar or citric acid. If the addition of such components to the marinade is not provided, aspirin must be placed in the jar itself before pouring. If canned in 3-liter containers - add three tablets of aspirin (acetylsalicylic acid), when preserving watermelons in liter jars, just put one.
• Hermetically sealed preservation is wrapped tightly in a blanket and kept under it for at least two days or until completely cooled.
Pickled watermelons in liter jars of spices
Ingredients:
• watermelons.
For the preparation of marinade, per 1 liter of water:
• a spoon of refined sugar;
• 30 gr. coarse salt;
• sugar - 25 gr.;
• vinegar food essence - 2 tsp;
• bitter pepper, lavrushka, leaves of fresh horseradish, cinnamon sticks, lovage.
Cooking method:
1. Wash the watermelons thoroughly in warm water. Pay special attention to heavily contaminated areas. To clean the dirt better, take a clean foam sponge.
2. Cut the watermelon pulp into large slices of such a size that they freely pass into the liter jar.
3. Put horseradish on the bottom of the containers processed over the steam, put pieces of pulp on top. Add cinnamon, lovage, parsley and bitter pepper.
4. Measure the required volume of filtered water and set to boil. Dissolve sugar, salt in a hot liquid and bring to a boil.
5. Once the marinade begins to boil intensively, remove from heat. Pour vinegar essence into it immediately and, stirring well, pour into filled jars.
6. Cover the containers with sterile seals and sterilize for at least 20 minutes. Then remove and tightly roll up.
Salted watermelons canned in garlic jars
Ingredients for 9 liters (3 large bottles, 3 liter volumes):
• 10 kg of ripe, medium-sized watermelons.
Per liter of brine:
• one spoon of large table salt;
• two tablespoons of sugar;
• fresh leaves of blackcurrant;
• fresh cherry leaves;
• garlic;
• 40 ml of vinegar;
• lavrushka;
• dill umbrellas.
Cooking method:
1. Rinse the cans well in hot water with soda or soda solution, thoroughly rinse the remaining traces of detergent. Dry the container by placing it down on the wire rack or towel.
2. In warm water under the tap, wash the prepared leaves and dill umbrellas. Then lay on a towel and leave for a while to dry.
3. Put a clean watermelon on a cutting board and cut the edges on both sides to the pulp. Cut in circles and cut each into segments.
4. Without removing peels and seeds, put the watermelon pieces in a large bowl.
5. In each dried jar, on the bottom, put two cherry, three blackcurrant leaves and two dill umbrellas.
6. Fill the jar in three fourth volumes with slices of watermelon pulp, put on top a lavrushka, peppercorns and thin slices of garlic.
7. It is impossible to accurately determine the required amount of brine, a little more than a liter of brine is included in one three-liter container with watermelons. But it is worth noting that its volume may vary depending on the maturity and water content of the berry.
8. Put about five liters of filtered water in a large saucepan and immediately pour in it the required amount of sugar and salt based on the specified calculation.
9. As soon as the brine begins to boil, lower the flame and cook it for at least a minute. Then remove from the stove, enter the vinegar and pour the boiling slices into the jars with boiling liquid so that it reaches the very neck. Cover with boiled lids, sterilize for 20 minutes.
10. At the end of the sterilization, remove the cans and roll with a can opener.
Sweet and sour watermelons in jars with honey and citric acid (without sterilization)
Ingredients for a jar, with a capacity of 3 l:
• one and a half kilograms of watermelon.
For marinade, per liter:
• three tablespoons of any natural honey;
• a teaspoon of shallow kitchen salt;
• 100 gr. honey;
• a spoonful of citric acid.
Cooking method:
1. Cut the watermelon washed with warm water in circles, about 4 centimeters thick. Each such circle is cut into eight slices.
2. Place the pieces in pre-sterilized jars, not reporting 2 cm to the neck, pour boiling water and immediately drain it.
3. Measure the volume of the resulting fluid. Add to it all the necessary components of the marinade, correctly calculating their amount, mix well, until they are completely dissolved and put on medium heat.
4. Pour the boiled slices into the cans with the boiling marinade, right under the neck and immediately roll the containers with boiled lids for seaming.
5. After that, place the preservation with the lids down on the terry towel and wrap it tightly with a warm blanket. After at least two days, unroll and put away to the storage place.
Watermelons in jars without sterilization with aspirin - "Special"
Ingredients:
• small-sized watermelons - 1.5 kg;
• horseradish root - 30 g .;
• aspirin - 3 tablets.
In the marinade, for every liter of drinking water:
• table salt, large, cage - 1 tbsp. l .;
• a large spoon of any honey.
Cooking method:
1. With small, neat “staples”, cut a watermelon. It is not necessary to remove the bones and cut the peel.
2. Rinse the horseradish root well and cut it into rings of a centimeter thickness. Dip them in a glass container pre-prepared for preservation, about 30 grams in each container, and loosen watermelon slices loosely from the top to the shoulders. Add aspirin.
3. In a large pot, measure the required volume of water and put the container on a strong fire. Once it boils, reduce heat, add salt and honey and mix well. Continuing to mix, boil until the added components dissolve. Then boil quickly and pour into jars.
4. Cover with boiled, sterile can openers and roll them with a manual rolling key.
5. Be sure to wrap the blanks turned upside down with a blanket, and soak under them until completely cooled.
Sweet watermelons in liter jars without skin and pits with honey
Ingredients:
• 8 kg of ripe watermelon;
• filtered drinking water - 9 l .;
• 350 gr. light or dark honey;
• sugar - 125 gr.;
• 5 large spoons of salt;
• 300 ml of food vinegar (9%).
Cooking method:
1. Wash the watermelon with warm water and cut it into circles of 5 cm thickness. Then cut off the whole peel, cut into large cubes or cubes and carefully select the seeds.
2. Fill the jars prepared according to the recommendations with pieces of pulp so that they reach only the shoulders and pour boiling water to the very neck.
3. After waiting 10 minutes, drain the broth into the pan, add honey, sugar, salt to it and on medium heat, without ceasing to stir, bring to a boil.
4. Remove almost ready marinade from the fire, put vinegar into it and pour it into jars, trying to pour it to the very neck. Cover with clean boiled lids and roll them tightly.
5. For 2 days, place hot preservation under a warm blanket, turning the cans upside down.
Watermelons in jars with tomatoes and mustard - "Assorted"
Ingredients for three, 3 liter containers:
• ripe red tomatoes - 3 kg;
• ripe watermelon - 3 kg;
• five cloves of garlic;
• mustard powder - 3 tsp;
• table 9% vinegar - 50 ml in one jar.
Per liter of marinade:
• 2 tablespoons of sugar, without a slide;
• 1.5 tbsp. l - coarse salt.
Cooking method:
1. Cut the watermelon into neat slices no bigger than a tomato. Remove all the bones, and if the peel is thick, then cut it off. Rinse and dry the tomatoes.
2. Put the tomatoes in clean, preferably sterile jars, layering them with slices of watermelon. Do not press tightly so as not to deform the watermelon pulp.
3. Pour boiling water and 5 minutes under the very neck. Stand with sterile lids. Then gently drain the liquid, boil it and pour it into the jars again. After five minutes, decant again, measure the volume to accurately calculate the number of components of the marinade and put to a boil.
4. In each three-liter jar, put on top a plate of garlic, about one and a half cloves, and a teaspoon of mustard.
5. Pour sugar and salt into a hot infusion, mix until they are completely dissolved, and as soon as it boils, pour the marinade into jars so that you can add 50 ml of vinegar to each. Pour in the vinegar.
6. Seal the preservation with sterile covers and leave under the covers until completely cooled.
Canned Watermelons in Jars - Cooking Tricks and Useful Tips
• Do not take for preservation overripe fruits with loose, not juicy pulp. The pieces will not hold their shape, and will fall apart at the first pouring boiling water.
• To prepare watermelons in liter jars, be sure to cut the peel from pieces.
• If you preserve in large containers, and the peel is too thick, remove it. Bones are removed as desired.
