Canned Watermelons
Description
Homemade preserves keep for a long time. Oh, what an appetizer it is!.. Our New Year's and Christmas table is never complete without it. And it's handy too, honestly — sometimes you buy a watermelon and it's not sweet, so I put it straight into preserves. And you don't feel bad about the money you spent! Anyway, I think this recipe for canned watermelon will come in handy for you too. I'll tell you how to prepare them. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Wash the watermelon thoroughly under running water.
- 2
Step 2
Cut it into rings, then into quarters, and then into eighths — so the pieces fit through the jar neck :). You don't have to remove the peel — it's easier to eat that way. Besides, many people especially like the white layer between the peel and the flesh — during canning it turns crisp and flavorful.
- 3
Step 3
Wash the currant leaves, horseradish, and dill thoroughly. Peel the horseradish and cut it into pieces. Peel the garlic cloves and rinse them under running water.
- 4
Step 4
Sterilize the jars.
- 5
Step 5
At the bottom of each jar, layer the spices, herbs, and garlic, then the watermelon pieces. Add 1 tablespoon of salt and 1 teaspoon of sugar to each 3-liter jar (if the watermelon is not sweet at all, you can add more sugar). Pour in 4 tablespoons of vinegar.
- 6
Step 6
Pour boiling water up to the shoulders of the jars, cover with sterile lids, and sterilize for 15 minutes. Seal quickly, turn upside down, and wrap.
- 7
Step 7
After 2 days, check the jars — if everything is fine, put them away for storage. And in winter, enjoy the most delicious canned watermelons! :)