Canning watermelon for winter
Description
Winter preserve made at home. I’ll explain how to can watermelon for winter. Start by preparing jars for canning—any size works; if you have a lot of watermelon, use three-liter jars. I find it easier to store one-liter jars on small shelves. Wash all jars thoroughly and sterilize them over steam or hold them in a hot oven. Boil the lids for a couple of minutes. Peel the rind or not? As you prefer—it won’t affect the taste if you leave it off. But for a holiday table, it’s nicer with the rind; it looks more festive and summery! The amount of water and watermelon is up to you, depending on how tightly you can pack the jars. For every 600 ml of boiling water, use 1.5 teaspoons of sugar and 0.5 teaspoon of salt. See more details in the recipe.
Instructions
- 1
Step 1
Prepare the ingredients, sterile jars and lids. Let's begin!
- 2
Step 2
Cut the watermelon into pieces. I usually cut them into triangles at least 1.5–2 cm thick, and wide enough for each piece to fit into the jar.
- 3
Step 3
Fill the jars with watermelon pieces; the amount of watermelon depends on how tightly you can pack them.
- 4
Step 4
Place one hot pepper in each jar, a few allspice berries, and one garlic clove (I cut it in half).
- 5
Step 5
Pour boiling water to the very top of the jar. Cover with lids and leave for 20 minutes.
- 6
Step 6
After 20 minutes, drain the liquid from the jars, add salt and sugar, and bring to a boil.
- 7
Step 7
Pour 1.5 tablespoons of vinegar into each jar and fill with boiling brine.
- 8
Step 8
Seal the jars with a jar wrench. Turn them upside down and let them cool. Then you can store them in the pantry or cellar.
- 9
Step 9
Happy preserving!