Tasty, juicy and aromatic melon is a frequent treat on the table in the summer. It is healthy and nutritious. To be able to use it in the winter, sweet melon pulp can be pickled or canned in jars.
Selection and preparation of ingredients
Preserving melon will be successful if you choose the right fruits. Suitable for winter seals, pumpkin should have a greenish dense peduncle, be heavy, juicy. The more juice in it, the tastier the snack.
Important! Preservation of well-ripe or overripe, fibrous fruits without sterilization leads to the formation of a liquid mass similar to jam.
You should abandon the preservation of pumpkins that have ripened, have a fibrous structure. First, the squash must be divided into slices, then cut into small pieces and separate the flesh from the peel.
Step-by-step recipes for melon pieces in jars without sterilization at home
There are many recipes on how to preserve melon at home. Surprisingly, from this gourd culture you can cook not only jam and compote, but also interesting dessert dishes, as well as marinating.
Most of these blanks should be sterilized. Below are selected simpler recipes with photos in which sterilization is not needed. The proposed dishes are tasty, aromatic, not differing in taste from sterilized ones. They can be served as a dessert or as a complement to pastries, salads, chicken. Syrup is used for impregnation of cakes of pies, cakes, cooking jelly, fruit drinks, jelly, milkshakes.
A simple recipe for canning without sterilization
2 cans per 1 liter1.5–2 hours
Nutritional value per 100 g:
- Divide the melon pulp into pieces 2 cm thick.
- Boil water.
- Place pulp in boiling water.
- Boil for 3 minutes.
- Pour in the juice of half a lemon.
- Enter granulated sugar.
- Mix.
- Leave to cook for 15 minutes.
- Place the pulp in jars.
- Roll up the covers.
- Turn containers upside down.
- Cover with a blanket or blanket.
- After cooling, put in storage.
Did you know? The most valuable melon variety in the world, Yubari King is cultivated in Japan. The most expensive pumpkin today was sold at auction for 10 thousand dollars.
In pieces
2 cans per 1 l2 hours
lemon acid
2-3 pinch
Nutritional value per 100 g:
- Sterilize containers and lids for preservation.
- Pieces of melon pulp are tightly placed in jars.
- Prepare syrup: place sugar, vanilla in water, boil, add citric acid, remove from heat after dissolution.
- Pour the hot syrup to the pulp.
- Leave on for 10 minutes.
- Drain the liquid.
- Boil again.
- Refill the cans again.
- Roll up the covers.
- Turn containers upside down.
- Cover with a blanket or blanket.
- After cooling, put in storage.
Marinated in honey syrup
2 cans per 1 liter1.5–2 hours
grape or apple vinegar
0.5 tbsp.
Nutritional value per 100 g:
- Place pieces of melon pulp in dry, sterilized jars.
- Prepare the marinade: dissolve honey in water, add salt, mix, put on fire, boil with constant stirring, add vinegar.
- Pour the marinade into the melon.
- Close containers with sterilized lids.
- Place in a place with a cool temperature, where the sun does not penetrate.
Storage methods
A pickled product that has not passed preservation can be stored in a closed container in the refrigerator for 2-3 weeks. Preserved sterilized preparations should be stored in temperature conditions from 0 ° C to + 20 ° C, humidity 75% in the absence of sunlight, away from heating appliances. The maximum shelf life is 2 years.
So, pickling and preserving melon is easy and simple. The main thing is to choose high-quality ingredients, step by step follow the cooking instructions and the proportions suggested in the recipe.Important! Canned product must not be frozen and stored near heat sources in bright sunlight.
