Canning melon like pineapple. The best canned melon recipes in jars, like pineapple for the winter, with and without sterilization

05.11.2019

There are few people who do not like fragrant, sweet, delicious melon... And so I want to preserve this taste of autumn for the winter. Jam, preserves, compotes - all this also takes place on the winter table. But real, original taste will save the recipe for preserving melon in a jar without sterilization. This melon crop, oddly enough, is considered a vegetable, as it belongs to the Pumpkin, the genus Cucumber. Like many vegetables, melon is excellent at absorbing odors, allowing you to experiment endlessly.

Cooking features

The preparation of the fruit and jars will not take much time, but it all depends on the volume of the intended workpieces. Melon is prepared for the winter in the same way as watermelon. It is thoroughly washed with a brush, the skin is cut off, the core is peeled and cut into large pieces in the form of cubes of about 4 cm. It will be easy to fill a jar of any size with such cubes.

Fruits should be dense, preferably fragrant varieties.

Since this is not a jam, there is no need to sterilize the fruit in syrup. But the banks still need to be ignited. To do this, put the dry container in the oven for a few minutes, at this time, the seaming lids are boiled in a saucepan with water.

While the jar is sterilized, sweet syrup is boiled. It is prepared from sugar, water and added for canning (preservation) citric acid... Cut melon is placed in prepared jars, poured with syrup and hermetically rolled up with a lid.

The resulting melon blank is cooled by turning the jar upside down and wrapping it in a warm blanket, blanket or old fur coat until the jars are completely cool.

Various cantaloupe recipes

It does not always happen to grow or buy the fruit of sweet aromatic varieties. If it tastes more like grass, don't throw it away. There are many options for preservation with the addition of various ingredients.

Ginger Cooking Recipe

Ginger is a hot spice. Therefore, adding it to the conservation, it is necessary to observe the measure. In the proposed recipe, all ingredients are indicated per liter of the final product.

In order to cook melon with ginger, you will need:

small melon;
ginger root 3-4 cm;
sugar - 100 gr.;
citric acid - a small pinch;
water.

Step by step recipe:

1. Prepare and cut the fruit.
2. Peel the ginger, cut into thin slices. If the plates are wide, divide them in half.
3. At the bottom of the calcined jar, first put the ginger.
4. Fill in the cut pieces.
5. Make syrup from sugar, water and citric acid.
6. Pour the boiling syrup into the jar, leaving 1.5 cm from the edge.
7. Close tightly with a lid.

Harvesting with pineapple

When fragrant melon and a unique one coexist in one jar, exotic pineapple, Is fantastically delicious.

The following ingredients are required:

two small melons;
table vinegar - 150 ml (can be replaced with a pinch of citric acid);
pineapple - it should be 2 times smaller than a melon;
water - 1.5 l;
cloves - 6 pcs.;
sugar - 0.5 kg.

You need to preserve as follows:

1. Prepare the jars, cut the fruit.
2. Cut the pineapple into cubes.
3. Place a clove on the bottom of the jar.
4. Pour melon mixed with pineapple.
5. Boil the syrup from water, sugar and citric acid (or vinegar).
6. Pour the syrup over the contents of the jar.
7. Close the airtight lid, turn over and wrap the container.

Melon recipe with spicy syrup

Spices and port are the basis for the "winter" drink mulled wine. But they can also be used to make a unique syrup to redecorate a fragrant melon. As ingredients you will need:

two small melons;
cloves - 3 pcs.;
sugar - 0.5 kg;
water 0.5 l;
port wine - 230 ml;
cinnamon - 1 stick;
vanilla - 1 pod (vanillin packet).

Step by step recipe:

1. Prepare the fruit and the jar.
2. Prepare a syrup from water and sugar. As soon as the syrup boils, add cinnamon, vanilla, cloves. Let it boil.
3. Remove the boiling syrup from the heat, pour the melon into it.
4. Pour in port, leave for 15 minutes.
5. Take out the melon, put it in another dish.
6. Boil the syrup in half.
7. Place the cut cubes in sterilized jars.
8. Pour over the strained syrup.
9. Close hermetically with a lid, turn over and wrap up to complete cooling.

A fragrant melon culture is being prepared for the winter with many different recipes... Instead of sugar, add honey, add cinnamon in addition, replace pineapples with apples, etc.

Foreword

Pickled melon can rightfully become the hostess of any feast, its amazing taste simply cannot leave you indifferent, especially if it is a frosty winter day outside. How do you get these seams? Let's analyze the most popular recipes.

Benefits and harms - is it worth stocking up on a melon for the winter?

It is considered to be the birthplace of melon in Minor and Central Asia; there are still varieties that came to us from China and even Africa. But today this culture is perfectly grown on the territory of our vast country. Before getting acquainted with the recipes, we will dwell a little on the properties of this pseudo-berry. There are many different varieties, which differ in ripening period, taste, appearance, care features, etc. Despite this, they will all have delicate pulp, amazing taste, amazing aroma and, of course, great benefits for the body.

The melon contains a whole complex of vitamins and microelements (iodine, potassium, calcium, silicon, phosphorus, magnesium, etc.). Most of them are preserved and correct. In addition, it contains folic and ascorbic acids, pectins, fiber. All these elements are simply necessary for the body for its functioning. This product is recommended for the prevention of atherosclerosis and cardiovascular diseases. And its ability to remove fluid is useful for kidney diseases, and the action of the melon is less aggressive than that of the watermelon. It should be noted that it is also used as an anthelmintic, and the juicy pulp will perfectly quench your thirst and bring disproportionate benefits to the body.

Did you know that melon contains the hormone of happiness? So it has the most beneficial effect on the nervous system, so melon should be eaten during pregnancy, because women in such a delicate position simply need to avoid stress. Another reason to use this product during pregnancy and in preparation for it is the high content of folic acid. This fact can be a reason even for the winter.

But just do not overdo it, there should be a measure in everything. If you eat a large amount of this wonderful tender pulp at once, you may have problems with stool, hypervitaminosis, and abdominal pain may occur.

Sterilization of containers - how to keep the seals intact?

Of course, experienced housewives who do seaming every year can scroll through this item, but we will consider all the nuances so that even beginners could cope with the task. So why sterilize jars with lids, and how do you do it? Naturally, we do not want all our labors to be wasted. And if you do not pay due attention to the preparation of containers, then a fungus will appear in the finished seams. Moreover, sterilization is quite easy and does not take much of your time.

To begin with, we examine all containers, lids and elastic bands for defects, we pay special attention to the necks. If they have chips, then such a jar cannot be used. The lids should be with straight edges, and the elastic bands should be suitable in size. Having selected suitable specimens, we thoroughly wash them. In this case, you will need soda, laundry soap, or mustard powder... We rinse under running water until we hear a characteristic creak.

The most popular and reliable sterilization method is steam sterilization. You can put a small amount of water in a saucepan and bring it to a boil. Then put on a special nozzle, if there is none, a basket from a double boiler or a metal colander will do. You can also use a simple kettle, in this case, the can is put on its neck. And we steam for 10 minutes containers 0.5 and 0.75 liters, and for each subsequent volume we add 5 minutes.

You can also boil the entire inventory for 15 minutes. If there is a microwave oven, fill the containers with a small amount of water, place them in the microwave oven and turn it on at a power of 700 W. For such sterilization, three minutes are enough. You can also freely operate steamers, multicooker and baby sterilizers for such purposes.

Melon recipes for the winter

Of course, we all enjoy the tender, juicy and sweet pulp of a melon in summer with pleasure, but don't you want to please yourself with it amazing taste and when there is frost outside the window? To do this, we will now look at some recipes for pickled melon so that everyone can choose the most suitable one.

Method number 1

The melon harvested for the winter by this method is in no way inferior to its competitor salted watermelon and is perfect both as an independent snack, and in addition to meat dishes... So, for the marinade we need the following ingredients: 1 glass 9% apple cider vinegar, a couple of tablespoons of honey, 3 buds of cloves and allspice peas, a pinch of salt and coriander, an incomplete glass of sugar and 300 ml of purified water. We put all the ingredients in a saucepan, put on fire and boil for 5 minutes.

Then turn off and let the marinade brew. While the liquid is cooling, we prepare the main ingredient. In principle, any variety will do, the main thing is that the vegetable is ripe, but not spoiled. Cut off the crust and thoroughly cleanse the middle of the seeds and fibers. Then we cut the melon into small slices and put them in prepared containers. Decant the cooled marinade through a sieve or cheesecloth, and then pour it into jars with melon.

Parchment paper will come in handy, cut out circles or squares from it, cover the neck of the cans and tie. We place the containers in a pot of water, turn on the burner and sterilize the conservation for another hour. It is advisable to put a small towel or a piece of cloth on the bottom of the pan used. That's all, now it remains to seal the conservation, you can use simple screw caps. Turn the finished seam upside down and leave in this position until it cools completely.

Method number 2

In this case, we also need 2 tablespoons of honey, a cinnamon stick, a couple of cloves and the same number of star anise stars, but only 50 g of sugar is enough and we limit ourselves to 100 ml of vinegar, in addition, pinches of salt, allspice and ground paprika will be useful to us. The melon itself consumes 1 kg, and no special requirements are imposed on the variety.

The preparation of the brine begins by placing all the ingredients on the bottom of the pan except for ground paprika, vinegar and the melon itself. Fill the contents with water, put on fire and bring to a boil. As soon as the characteristic bubbles began to appear, add the melon with paprika and let it simmer slowly. Turn off the burner, pour in the vinegar and, after mixing the marinade, leave to cool. When its temperature reaches room temperature, pour it into the jars, distributing the pieces of the fruit evenly.

Then we place the filled containers in a cold oven and turn it on. We sterilize our preservation for 25 minutes at a temperature of 150 ° C, after which we carefully take out hot jars and roll up pickled melon for the winter. Don't forget about the last operation. Turn over all seams, wrap them up with a blanket and leave them there for a day.

Method number 3

The recipe that we will now look at is an improved version of the previous methods. For 500 g of melon, 200 ml of water and 6% vinegar, a few cloves, a piece of cinnamon, 30 g of honey and a pinch of salt are taken. Prepare the marinade from water, honey and spices, add vinegar last. Place the chopped vegetable in prepared jars and fill it with cooled liquid. We close it with plastic lids, put it in a saucepan (put a towel or thick paper on the bottom), pour water so that its level reaches the hanger of the jar. Turn on the fire and let it boil for 40 minutes.

Method number 4

This recipe is easier to follow. You will need a few pieces of cloves, allspice and a little cinnamon, 0.5 kg of sugar, 1.5 liters of purified water and 20 ml of vinegar essence. The melon is prepared in the same way as in the above recipes - it is washed, peeled, seeds, fibers and cut into pieces. Then pour water into a saucepan, bring to a boil, put slices of fragrant pulp there and boil them for several minutes.

After that, take out the melon with a slotted spoon, cool it under running water and spread it on a towel so that each piece is dry. Meanwhile, put the spices in the jars, and add sugar and vinegar to the water where the melon was cooked and boil again, but we are already increasing the time to 10 minutes. Finally, lay the melon slices in jars and fill with hot marinade. It remains only to roll up the containers and wait for winter, or even enjoy an exquisite delicacy until the next harvest.

Melon pickle recipes are not for the lazy

The first method is somewhat different from the previous ones - to cook such a spicy melon, you will have to spend several days. But do not be afraid, a lot of your strength will not go away. So, take one ripe vegetable, clean it and cut it into slices. In this case, you need to stock up on cloves, since each piece must be stuffed with this spice. Place the prepared pulp in a bowl and sprinkle with granulated sugar. Then we prepare the marinade. It is done quite easily - you need to mix 600 ml of vinegar with 400 g of sugar and add a little clove with cinnamon.

Pour the marinade on the melon and let it brew for 48 hours. In this case, the place should be cool, but not the refrigerator. A basement is perfect, and if the summer is not hot, then you can even leave it in the house. After the specified time has elapsed, drain the syrup and boil it for several minutes, after which we lower the melon into the hot liquid. But just be careful not to overcook it. We lay out the finished product in jars, pour the marinade there and roll it up.

In the second version of this recipe, the ingredients are taken the same, but the preparation method is somewhat different. Prepare 3.5 kg of melon and cut into small cubes, approximately 2x2 cm. Stick a clove into each slice and pour vinegar over everything so that it completely covers the pieces of juicy pulp. Let it brew in this form for a day, and then put the container on the stove and wait until it boils. It is best to choose a metal bowl or saucepan as a container.

Cook until the vegetable is slightly softened, but make sure that it does not turn into a puree. Then we pour the vinegar into another container, add sugar and water to it, approximately take them in a ratio of 1: 3: 2, respectively. Once again, let the mixture stand to a boil, then boil a little more until the consistency reaches uniformity. Then we cool the syrup until room temperature, pour it a melon spread out in jars and siphon, wait for the winter and evaluate the delicacy.

How to get the unusual taste of pickled melon?

Method 1. Put the prepared chopped melon in an enamel bowl or saucepan and wait for it to let the juice out. To speed up the process, pour icing sugar and add the chopped white ginger root. The following ratio is maintained: 2 kg of melon, 4 teaspoons of ginger, 1 tablespoon of powder. After that, fill the contents with a 3% vinegar solution (5 liters) and leave for 24 hours.

We pour the liquid into a saucepan, put a few more cloves and boil, then pour the pieces of melon into the hot marinade and wait a second time until it boils. When the resulting dish has cooled to 20 ° C, lay it out over glass jars and diligently roll up. Before sending the seals for long-term storage to wait for the winter, they should still be pasteurized. Liter containers should be kept in hot water(85 ° С) 25 minutes, for three-liter bottles, the time should be increased by another 10 minutes.

Method 2. There is another recipe for making an unusual melon. We need 3 small vegetables, 0.4 kg of sugar and a teaspoon of citric acid. We prepare the pulp in the same way as described above. For syrup in 1 liter of water, mix the sugar and citric acid thoroughly. Just don't be lazy, the mixture should be smooth. Put the melon slices in a prepared three-liter jar and fill them with the prepared syrup. All that remains is to reliably seal the container.

It remains to consider the third recipe, which is fundamentally different from its predecessors. In this case, the melon is not rolled up in jars, but placed in a wooden tub under oppression. The finished product will be saltier, but this very original combination is to the taste of many gourmets. So, only high-quality, well-ripened fruits are selected. No stains are allowed on the surface, and even more so traces of rot. Wash the melons thoroughly, place them in a barrel and transfer them with dry dill, tarragon and black currant leaves. For a brine in 10 liters of water, stir up 1 glass of salt, then boil all this for several minutes. Then we fill the contents of the barrel with the finished essence and leave it under oppression.

Marinate melon with other fruits

The first recipe will appeal to those who like to combine different fruits... So, melon goes well with cherry. The melon culture is prepared, cut and placed in a deep container. Then it is poured with a marinade of 400 ml of water and sugar in the same amount, another 150 ml of vinegar, a cinnamon stick and a little cloves will go there. All components are mixed and boiled. After that, 900 g of melon and 250 g of cherries are placed in the marinade. We make the fire minimal and simmer until fully cooked. Usually about an hour is enough, but the main indicator that the vegetable is ready–its softness and transparency.

Cherries are not the only berry that cantaloupe is paired with, grapes and plums can also be added. To prepare this seaming, first bring the marinade to a light boil in a saucepan. It consists of 1 glass of water, the same amount of sugar and grape vinegar is taken, half a spoonful of salt, a little clove, cinnamon and 10 black peppercorns are added to it. When the mixture has boiled for 2-3 minutes, turn off the stove and let the resulting solution brew for 3 hours. Then we pour the marinade into jars of melons and pasteurize them for 40 minutes. We open the lids, add grapes with plums, it is better to remove the seeds in it, and pasteurize for another 10 minutes. All that's left is to roll up and enjoy some great winter snacks.

Melon - summer, tasty and at the same time useful product... Many housewives make of it for the winter various blanks in the form of preserves, compotes and jams. And we will tell you today how to preserve a melon at home. You can use such a delicacy in different ways: as an original dessert or add it to baked goods, salads and main courses for piquancy.

Canned Melon Recipe

Ingredients:

medium melon - 1 pc .;
white sugar - 55 g;
fresh ginger root - to taste;
citric acid - 0.25 tsp;
filtered water.

Preparation

So, thoroughly rinse the ripe melon and cut it into 2 halves with a sharp knife. Gently take out all the seeds with a tablespoon, rinse it and chop it into thin slices. Carefully cut off the rind and chop the pulp into small pieces. Rinse the ginger root, wipe with a kitchen towel, peel and grind.

Put the ginger on the bottom of clean jars, and then place the prepared melon cubes tightly, cover them with sugar and add a little citric acid. At the very end, fill in boiling water to the very top, cover loosely with lids and set the jars in a saucepan, at the bottom of which we put a cloth or gauze in bed. Fill the dishes warm water, bring it to a boil, reduce the heat and sterilize the cans for 5-10 minutes. After that, roll them up with lids, wrap them up with a blanket and leave to cool, turning them upside down. We use ready-made canned melon for making various desserts or just eat it with hot tea.

Canned Melon Recipe Without Sterilization

Ingredients:

medium melon - 3 pcs.;
- 5 g;
sugar - 415 g;
water.

Preparation

We wash the melon under cold water, wipe dry and cut into 2 halves. Then, using a tablespoon, carefully remove all the seeds and cut off the crust. Rinse the pulp again and blot it with a dry clean towel. Cut the product into small cubes and place in a bowl.

Next, let's cook the syrup: take a saucepan, pour water into it, throw in sugar and a little citric acid. Mix everything thoroughly and put the dishes over medium heat. After boiling, reduce the heat and boil the contents for 5 minutes. Now put the pieces of melon in one liter clean jars and cover with hot sweet syrup. Immediately roll them up with lids and cover them with something warm. Leave the melon canned in syrup in this state until it cools completely, and then move the blank to the cellar or refrigerator.

How to preserve melon for the winter?

Ingredients:

medium melon - 1 pc .;
filtered water - 220 ml;
- 20 ml;
table vinegar 9% - 105 ml;
ground cinnamon - 5 g;
ground dry ginger - 5 g.

Preparation

First, rinse the melon, dry it, peel it and remove the seeds. Cut the resulting pulp into equal small pieces.

Next, pour into the pan boiled water, add ground cinnamon, ginger and honey. Mix everything thoroughly, add vinegar and put the dishes over medium heat. Bring the contents to a boil and, stirring, boil for 5 minutes.

In the meantime, let's prepare the jars: rinse and dry them. Put the prepared melon slices tightly in them, fill them with completely hot marinade, cover with lids and sterilize in a way convenient for you for 10 minutes. Then we roll up the conservation with lids, turn it upside down and wrap the blank in a warm blanket. After cooling down, move the jars to a cool place. After a few days, the delicacy will be completely cooked and can be served. Ready canned melon tastes like pineapple and is perfect as a dessert for tea.

The juicy and soft melon is generally adored by both adults and children. It contains many vitamins (B1, B2, A, PP, C) and microelements, in particular iron, therefore it is recommended to feast on it for those who suffer from liver, kidney, cardiovascular diseases, disorders of the digestive system,. The impressive list of the benefits of this product prompts you to think about whether you can eat it. all year round... If you've told your family, "We are canning melon for the winter," the recipes below will probably come in handy. These blanks have their own characteristics that should be discussed.

How to preserve melon for the winter?

Such a cantaloupe, canned for the winter, is made quite quickly and will delight you even in January with its exquisite taste.

Ingredients:

water - 1 l;
melon - 2.4 kg;
citric acid - 1 tsp;
sugar - 2 cups.

Preparation

V liter jar mix sugar and citric acid. Pour water into the mixture, stir well and pour into a saucepan, then wait for the resulting syrup to boil. Pre-sterilize the jars and place the peeled melon in medium-sized pieces. Pour boiling syrup over the fruit and place the jars in a container with boiling water for 10 minutes for further sterilization, and then roll up.

Melons preserved for the winter without sterilization

If you are wondering what you can make of melons for the winter quickly, this recipe will help solve this problem.

Ingredients:

melon - 500 g;
lemon - 0.5 pcs.;
water - 2 l;
sugar - 1 glass;

Preparation

We wash the melon well and cut it in half. Then peel and remove the seeds. We wash the lemon and cut it in half. Cut the melon pulp into small pieces (size approximately 2x2 cm). We put water in a saucepan on the stove and wait for it to boil, then put melon cubes in it and boil for about 2-3 minutes. After that, add sugar and squeeze the juice from one half of the lemon. We cook the resulting compote for about a quarter of an hour and pour it into washed dry jars. Melon cubes can also be placed there. At the final stage, we roll up the cans.

Apple and melon jam

Such cantaloupe preservation for the winter will surely impress those who like to bake pies with fruit filling... Jam keeps well, it can also be eaten for dessert along with a cup of tea or coffee.

Ingredients:

- 5 g;
apples - 750 g;
melon - 650 g;
sugar - 600 g

Preparation

We rinse the melon well using a brush. Then remove the rough skin and extract the seeds. Chop the remaining pulp into small pieces, which we place in an enamel saucepan, pour half a glass of water and put on a low heat for about a quarter of an hour, not forgetting to stir. After turning off, rub the still hot melon through a fine sieve using a wooden spoon.

We wash the apples and peel them of stalks and seeds. Cut into not too large slices, put in another enamel pan and boil for about 10-15 minutes. When the fruits become soft, grind them in mashed potatoes using a large sieve. Bring the resulting apple mass to a boil again.

Mix both fruit purees in an enameled container and set on low heat. Stirring constantly, gradually add half of the required amount of granulated sugar. Cook the mass for about 25 minutes, then add citric acid and the remaining sugar and leave on fire for another quarter of an hour. Pour the finished jam over pre-sterilized and warm banks and roll it up. Of all the recipes for canning melons for the winter, this one looks the most time consuming, but the result is worth it.

Calorie content: Not specified
Cooking time: Not indicated

Today I suggest you cook unusual dessert for the winter - melon in syrup. As you will see from my recipe from the photo, the process of canning such a blank is very simple - without sterilization. The most important thing is to choose the right melon; in no case should it be green, but it should not be overripe either. The amount of sugar can be reduced if desired, but since we are preparing a dessert, sugar, in my opinion, is in moderation. Of course, it won't be like fresh melon if you've tried canned pineapple, then you will roughly sing the final taste, the melon is vaguely similar to pineapple. You can serve such a melon to the table as an addition to, curd dessert.

- melon - 1 pc.;
- water - 1 liter;
- sugar - 1.5 cups;
- citric acid - 1 tsp

Recipe with photo step by step:

The melon must be cut into several pieces, the seeds must be scraped out. Rinse the melon under cool water.

After that, remove the skin and cut the melon pulp into arbitrary pieces, not very small, and not very large. If you are harvesting a melon for children, you can make curly slicing.

Prepare jars - wash with soda and sterilize in a convenient way. Then fill the jars with pieces of melon. Shake the jars several times so that the melon pieces fit snugly together.

Pour melon with freshly boiled clean filtered water, leave alone for 10 minutes. Then drain the water into a saucepan.

Add sugar and citric acid to the water, at the rate of 1.5 cups of sugar and a teaspoon of acid per liter of water. Boil for a couple of minutes. If you wish, you can add a little vanilla sugar, you can mint, you can cinnamon and an asterisk star anise.

Pour hot sweet syrup back over the steamed melon pieces. Throw in the lids and roll up right there.

Put the jars of melons upside down, wrap them in a blanket and leave for a day. After a while, put it in the cellar or closet for long-term storage.

Enjoy your meal!

And it also turns out very tasty