Many people love watermelons and this is not surprising. After all, they are quite juicy and have good taste. Interest in this berry is not lost even in winter, so some housewives prepare canned watermelons to decorate their table even in winter.
Not everyone knows what can be made from watermelon conservation. There are many different ways to prepare a watermelon blank, and they all differ from each other. However, it is recommended that you read only the most popular recipes in order to understand how to marinate watermelons.
Recipes: watermelons in a jar for the winter and cooking rules
Options and recipes for how to pickle watermelons and pickle watermelons will help you find your favorite recipe for the winter and spin a delicious crispy appetizer or roll up a sweet watermelon dessert at home in cans of any size: liter jars, two-liter and three-liter. In order for the watermelons to fit well into the neck of the jar, they just need to be cut into pieces.
The recipe for a watermelon in a jar can be divided into two components - separately in one jar marinate the watermelon pulp, in the other for a test, preserve the crusts, but it is safer to take the crusts from your homemade watermelon. Banks of unpeeled watermelons often explode from purchased berries. As you know, the crusts of early store-bought watermelons have the highest nitrate content, and such crusts are not suitable for pickling. Recipes for watermelons in a jar are often used for canning purchased fruits, but harvesting is done in the fall, when fruits with a low nitrate content appear on the shelves - late varieties of watermelons.
Pickled watermelon peels and salted watermelons are crispy and the most delicious in pieces with a crust, but for safety reasons, it is better to put a peeled watermelon in a jar for harvesting for the winter.
What kind of watermelons are pickled? You can marinate watermelons with red pulp and pink ones. For a watermelon to crunch, it must be a little unripe. At the preparatory stage, the seeds from the watermelon must be removed, so the canned food will last longer and the blanks will stand in the jars all winter, as fresh. Overripe watermelons are best used to prepare sweet preservation for the winter.
Rules for the selection of capacity and preparation of ingredients
The 3 liter jar must be intact. Make sure there are no scratches, cracks or chips. Check the same after sterilization. It is best to wash the container with a soda solution. If using detergent, rinse the can several times.
How to properly prepare a watermelon:
- Wash under cold running water. Wipe with a towel.
- Cut in half.
- Cut the halves into oblong pieces, cut out the grains.
- If the recipe requires it, cut off the crusts.
- Cut the pulp into pieces that will easily pass through the neck of the jar.
If you harvest the crusts, pre-wash and blanch for 10 minutes.
Sweet filling: how to cook deliciously and reliably
The sweet filling for watermelons in taste and composition resembles sweet sugar syrup or a spicy marinade, not much different from the marinade in sweet tomatoes for the winter. The watermelon marinade includes spices, sugar or honey. The traditional marinade recipe for a striped, sweet berry like watermelon contains sweet and savory ingredients:
- crystalline sugar - plain white or brown;
- honey - preferably liquid and homemade;
- medium-sized sea salt or rock salt;
- table vinegar or diluted 70% acetic acid up to 9%, 6% and 3% vinegar;
- citric acid (also called lemon) is used as a preservative;
- aspirin (acetylsalicylic acid tablets) as a preservative for preparing vegetables;
- currant leaves;
- mint leaves, cherry leaves;
- cloves and cinnamon;
- fresh vegetables: garlic, celery;
- mustard seeds, mustard powder;
- fresh herbs and dried;
- dried apples and fresh fruits;
- allspice and black peas;
- Bay leaf.
A delicious snack from a can in winter will fill the house with a fresh aroma, a canned watermelon will remind you of the warm summer and surprise guests at the festive table with watermelon pieces with a piquant taste.
Watermelon for New Years? This is exactly how it will be. Sweet watermelons for the winter in jars, recipes with a photo in front of you, watermelon is prepared without skin and with skin. The workpiece is stored without sterilization in a cool place, in the refrigerator. Sterilized cans can be stored at room temperature on the bottom shelf of a kitchen cabinet throughout the winter.
Sweet watermelon for the winter: a recipe in its own juice
Watermelons for the winter in jars, recipes with photos step by step for a 3 liter jar, have various cooking options. Let's start to master sweet preparations, and here is the first step-by-step instruction with a sweet composition.
The taste of harvested watermelon in its own juice can range from sugary sweet to sweet and sour. The result will depend on the sugar content of the original product, its weight and the amount of sugar taken, citric acid in relation to berry juice.
3 liter jar
45 mins
50 kcal per 100 g
Ingredients for preserving watermelon in a 3 liter jar:
- watermelon - 3 kg;
- watermelon juice;
- sugar to taste;
- citric acid - 1 dessert spoon.
How to prepare watermelons for the winter in sweet jars without sterilization:
- Wash the watermelon thoroughly and dry it with a paper towel.
- Cut the fruit into two rugs.
- We cut each part into medium-sized triangles.
- In a clean glass jar, sterilized at home, tightly place the watermelon slices without seeds.
- Add lemon.
- In a separate bowl, mix watermelon juice with sugar. Bring the juice to a boil.
- Pour the sweet filling into the jar and roll it up with a metal lid.
We put the jar with the neck down, wrap it with a towel and leave it until the jars with the blanks have cooled.
Watermelon in syrup for the winter without sterilization
Delicious and aromatic watermelon is obtained, cooked in syrup. Watermelons, cooked from the pulp in a sweet syrup, resemble a thick jam. Red jam is boiled in summer, autumn and eaten fresh, or closed in jars for the winter.
Ingredients for preparing watermelon in sweet sugar syrup: watermelon pulp - 500 g; granulated sugar - 500 g; fresh lemon - half; purified water - 20 ml.
How to close watermelons for the winter in jars are sweet and tasty. Peel the ripe pulp and cut into large cubes. We transfer to a wide saucepan, pour water. While stirring, let it boil over low heat. Cook for 5 minutes, remove from heat and cool. Add lemon juice and sugar to the cooled watermelon mass.
Stir and leave to brew for 3 hours. On the second run, cook again for 5 minutes. We lay out the hot watermelon blank to the top in sterilized jars. Roll up sterilized lids and let the jars cool upside down. Then we put it out for storage in a cool place.
Watermelon jam with apples: a recipe
Apple-watermelon jam turns out to be aromatic and with an unusual taste. The blank will add variety to the winter menu. A multicooker jam recipe will speed up the cooking process and save time.
Various varieties are suitable for cooking: large and small Ranetka apples, sweet and sour or sweet summer, autumn fruits. Take any winter apples - which one has.The combination of apples and watermelon is sure to please the sweets.
Ingredients for making apple-watermelon jam: fresh apples - 1 kg; watermelon juice - 1 glass; sugar - 1 kg.
Recipe. We prepare the fruits. We cut apples with plastics as for drying, or chop the fruit into slices, removing the middle. Prepare watermelon juice from the pulp. Put apples, juice and sugar in a multicooker saucepan. Open the valve and close the lid.
Cooking in the Baking mode for 20 minutes. After cooking, close the multicooker valve, leave the jam for 12 hours. Bring to a boil in a Baking Pastry. We fill clean, sterilized jars with thick jam and roll up the lids.
Watermelon compote for the winter in 3 liter jars
A watermelon drink made according to such a simple recipe has a refreshing taste. Homemade preparation - watermelon compote for the winter - in the winter season will pleasantly quench your thirst and, with its bright, juicy color, the sweet drink will remind you of hot summer days.
We offer an assorted compote recipe. The mix of watermelon and melon in the recipe turns out to be very rich and mega-refreshing. The proportions of melon in this recipe can be replaced with watermelon and a classic watermelon drink can be brewed.
Ingredients for making watermelon compote: watermelon pulp - 500 g; melon (pulp) - 500 g; granulated sugar - 1 kg; citric acid - 6 g; water - 5 liters.
How to cook compote. Peel the watermelon and melon from the peel and seeds, cut into pieces of the same size. Boil water, add sugar and boil for 5 minutes. Dip pieces of melon and watermelon into the syrup, cook them for a quarter of an hour.
Pour in citric acid, cook for another 2 minutes. Take out the watermelon and melon pulp with a slotted spoon, put it in the jars, fill it with sugar syrup. We roll up the cans and leave to cool upside down. We take out for long-term storage.
Watermelon honey: delicious
Watermelon honey (or a healthy delicacy is also called nardek) is boiled watermelon juice without pulp. Real watermelon honey is prepared without sugar. To do this, the squeezed juice is filtered several times during the preparation process and the clarified liquid is boiled down to honey consistency. You can thicken the nardek by adding sugar to watermelon juice.
Ingredients for making honey: watermelon - 3 kg; sugar - 0.5 kg; mint.
How to make watermelon honey. Cut the red pulp into pieces and squeeze the juice out of it in a blender or juicer. We filter the liquid through a fine sieve. Add sugar and fresh mint leaves to a saucepan with juice. We boil the mixture for 4 hours on the stove, stirring so that it does not burn to the bottom of the dish.
When the excess moisture evaporates and the mass acquires a thick honey consistency, it means that the honey is ready. Pour the watermelon blank into clean jars, covering with nylon lids. We store the nardek in a cool place.
How to prepare canned sweet watermelons in jars for the winter, which recipe to choose, decide for yourself, but we advise you to make winter preparations in several versions.
Pickled watermelons in jars for the winter are delicious
You can deliciously pickle watermelons in jars, sweet and savory. The recipe for pickled berries for the winter is easy to prepare. We will cook pickled watermelons with crusts and in several 3 liter jars at once.
We need products for a 3 liter jar: watermelons of any ripeness; 3 liter cans; salt - 1 heaped tablespoon; sugar - 4 tablespoons; vinegar 9% - 70 ml; water; red hot peppers in pods - to taste.
Cooking method. In the jars prepared for harvesting the false berries, we put on the bottom a pod of pepper. Place the slices of berries with a crust tightly and fill them with boiling water. After 2-3 minutes, drain the water from each jar into a saucepan. Pour 1 tablespoon of salt and 4 tablespoons of sugar into the water drained for making the marinade for each 3 liter jar.
Boil the marinade until the salt and sugar dissolve in it.Pour vinegar into each piece. Fill the watermelon with hot marinade, twist the jars. For harvesting watermelon, pickled for the winter in jars according to a recipe with vinegar, sterilization is not required, one winter canned food is well stored without sterilization. It turns out pickled watermelons in jars for the winter without sterilization, very crispy.
Watermelons for the winter in banks recipe with aspirin
The recipe for watermelon for the winter with aspirin is ideal for those who do not like vinegar in the marinade - a vinegar preservative. Aspirin is added for pickling, canning and any seaming of watermelons in cans for the winter for long-term preservation of the workpieces. This step-by-step aspirin recipe uses citric acid.
The ingredients are designed for one 3-liter jar: ripe watermelon; aspirin (acetylsalicylic acid) - 3 tablets; sugar - 1 tablespoon; salt - 1 tablespoon; citric acid - 1 tsp
How to preserve watermelons with aspirin in jars. Wash the berries and cut into small portions. Put the sliced watermelon pieces into a prepared clean jar. Pour sugar and salt into a jar, add aspirin and citric acid. Fill with boiling water, roll up the jar with a boiled lid. Cool down the glass jars with the contents under the blanket.
Watermelons with citric acid for the winter in jars: a recipe
Marinating delicious watermelons for the winter in jars according to recipes with citric acid, many housewives doubt the use of this method for long-term storage of homemade preparations. Is it possible to pickle and how to roll up watermelons in jars for the winter with citric acid? The answer is you can, and the preparation turns out to be reliable and tasty. Pickled watermelons with citric acid have a real watermelon aroma, rich flavor, and taste like fresh watermelon. Winter harvesting is being prepared without sterilization.
We need: watermelon - 2 kg; citric acid - half a teaspoon; black peppercorns - 7 pcs.; water (for marinade) - 1 liter; salt - 1 tbsp. l .; sugar - 2 tbsp. l.
The most delicious recipe: pickled watermelons with citric acid. Wash the watermelon well and cut it into slices so that it is more convenient to eat in winter, remove the seeds from the pulp. Put peppercorns on the bottom of a sterile jar. We spread the watermelon slices in dense layers and fill the blank with boiling water. We cover the container with a clean lid for 20 minutes, drain the water into the sink.
We make a second fill and pour out the water again, we do not need it. Add citric acid to a jar of watermelons and fill with boiling marinade. We boil the marinade for watermelons from water, salt and sugar according to the proportions indicated in the recipe. We roll up a sterile lid, turn over and wrap the jars with blanks.
Watermelons with mustard for the winter in cans: a recipe for a sauerkraut
Fermentation is one of the ways to harvest watermelons in winter. Sour watermelon in a jar, saucepan. Grandmothers cooked fermented watermelons right in the barrel. The recipe, in fact, resembles the technology for preparing pickled berries, fruits or pickled vegetables. At the end, we have a fermented snack obtained as a result of natural fermentation.
For a three-liter jar, we need: watermelon; water; salt - 3 tbsp. l. with a top; dill - 2 umbrellas; mustard - 1 tsp
Recipe. Pour water into a large bowl and dissolve the salt in it. Put pieces of dill and watermelon in a clean jar. Fill the workpiece with salt water and pour in the mustard. We close the jar with a tight nylon lid. Leave the watermelons for fermentation at room temperature for 3 days. We put the jar in the refrigerator. When the brine in the jar turns cloudy, the watermelon snack is ready to eat. In such a watermelon, a wine flavor is felt, a taste of kvass and a slight presence of brine are felt.
Marinated watermelons in jars for the winter are delicious without a crust
Ingredients for one 3-liter jar: watermelons; granulated sugar - one and a half glasses; salt - 1 tablespoon; citric acid - 1 tsp
A simple and quick way to marinate without sterilization.Cut the peeled watermelon into slices and put the pieces without a crust in a three-liter jar. Pour boiling water over the berry and keep it in boiling water for 15 minutes. We drain the water into a saucepan and add sugar, salt to each three-liter jar. Bring to a boil. Pour a spoonful of citric acid into the jars. Fill with boiling brine and twist the cans with the contents.
Pickled watermelons in liter jars
Marinating a watermelon in a liter jar is more convenient for a small family. In winter, by opening a liter jar of marinated watermelons, you can use canned food at one time with a snack and eat directly from the jar.
Ingredients for preparing watermelons for the winter with aspirin in liter jars: watermelon - medium size; parsley - 1 sprig; garlic - 2 cloves; salt - 1 teaspoon; sugar - 2 teaspoons; aspirin - 1 tablet.
How to pickle watermelon in liter jars. First of all, put garlic and parsley in a clean 1 liter jar. Place the pieces of watermelon tightly. Add salt and sugar to the workpiece, pour the powdered aspirin tablet on top of the salt and sugar directly into the jar. Fill with boiling water. We close the watermelon blank tightly with a lid. Shake the jar vigorously and leave to cool completely.
Instant pickled watermelon
The appetizer is prepared quickly, the recipe is good for those who value time, like to eat deliciously and cook snacks in a sweet marinade. Canning watermelon can be taken with or without a crust.
Ingredients: watermelons; granulated sugar - 3 tablespoons; salt - 1 tablespoon; vinegar 9% - 50 ml; allspice peas - 5 peas.
Fast cooking method. In washed three-liter jars, lay out slices of watermelons without a crust. Pour the workpiece with boiling water twice and each time pour the water into the sink, as when salting cucumbers. Pour sugar, salt and vinegar into each jar. Add pepper and pour boiling water over the watermelons. We twist the jars with sterilized lids and put them in a blanket until the glass cools.
Pickled watermelons in jars for the winter are delicious and sweet
Ingredients for 1 three-liter jar: watermelon - 2 kg; water - 1 liter; granulated sugar - 40 g; salt - 15 g; vinegar 9% - 60 ml.
How to pickle a watermelon. Before marinating, watermelons are well washed on all sides. Cut into pieces, remove the seeds from the watermelon pieces. Boil water in a saucepan and pour vinegar into it, add sugar and salt. We boil the marinade for a quarter of an hour.
We put pieces of watermelon in a jar, fill with hot marinade. Put a towel on the bottom of a wide pan, put a filled jar on it. Pour water into the pan so that it reaches the hanger of the jar.
We cover the glass jar with a metal lid and sterilize the workpiece for 20 minutes from the moment the water boils in the pan. After 20 minutes, take out the jar, roll it up and turn it over, leave it under a warm blanket until the glass cools. Our grandmothers marinated watermelons in this way. The recipe for pickled watermelons for the winter, like grandmother's, is reliable, and cans with such blanks never explode. You can store it at room temperature at home.
How to marinate sweet watermelons in jars for the winter turned out to be a simple and interesting exercise. Everyone can independently make several jars of sweet and tasty berries for their family. We turn to winter recipes for harvesting salted watermelons in a jar.
Watermelon brine composition
To cook soaked watermelons, pickled and salted fruits, as a rule, salt brine is used, consisting of water, salt and sugar. Watermelons are prepared for the winter in various ways: they are salted under yoke in a warm place, kept in a cool room in jars.
The classic brine for preparing watermelons for the winter includes traditional ingredients:
- Cooking salt of medium grinding;
- White granulated sugar;
- Allspice for flavoring;
- Aromatic herbs: mint, cilantro, parsley and celery;
- Spices: cinnamon, cloves;
- Spices: hot cayenne pepper, chili, garlic;
When fermenting and soaking, to enhance the fermentation process, watermelon is salted with tomatoes, fermented with cabbage, moistened with apples, pickled with plums in jars.
Salted watermelons in jars for the winter without sterilization
Watermelons for the winter in cans, recipes for salted watermelons have some taste differences from recipes for making pickled watermelons. In a salty snack, wine notes are felt, and recipes for salting watermelons allow you to cook salted fruits in a jar without preservatives: vinegar, citric acid and without the addition of aspirin. Cold and hot salting, as a rule, occurs without sterilization of the billets with watermelons.
What we need for salting watermelon with honey: watermelon - 2 kg; honey - 45 g; water - 1.2 l ...; salt - 30 g; dill - 4 umbrellas; currant leaves - 4 pcs.
How to pickle a watermelon. We wash the fruits thoroughly and cut them into small slices together with the peel. Pour honey into sterilized jars, put pieces of watermelon. Add currant and dill leaves. Pour salt into the water and bring it to a boil in a saucepan. Fill the watermelons with salted brine, slightly cooled. We leave the watermelon for fermentation and souring for 3 days in the kitchen. After 3 days, pour the brine into a saucepan, boil the liquid and pour the fruits. We roll up the jars with sterile lids, cool. Store in the cold.
How to salt watermelons for the winter in jars: a simple recipe
How to salt watermelon in a jar will indicate a simple and delicious recipe for the winter. It is easier to cope with a salting recipe if you know the simple secrets of a delicious salting and follow the step-by-step instructions of the recipe.
We need 3 liters for each can: watermelon - 2 kg; water - 1.3 liters; allspice black pepper - 7 peas; garlic - 4 cloves; celery - 2 fresh sprigs; bay leaf - 3 pcs.; kitchen salt - 1 tbsp.; granulated sugar - 2 tablespoons; citric acid - 1 tsp
Salting method. Rinse the watermelon with cold water and chop it into small pieces. Put dry spices at the bottom of the jar. Fill a 3 liter jar with watermelon slices. Put celery on top of the slices. Pour boiling water over the contents and let stand for 20 minutes. Pour the liquid into a saucepan, add sugar and salt. We boil the brine. Pour watermelons with boiled brine, pour out the lemon and twist the jars with a lid. After cooling down, we take out the cans to a storage area.
Cold salted watermelons for the winter
Recipes for cold salting of watermelons in cans can be used for salting a watermelon in a barrel by increasing the amount of ingredients.
Ingredients for pickling in a jar: watermelon - two kilograms; cold water - 1 liter; rock salt - 70 g.
How to cold pickle watermelons. Put chopped watermelon into cooled sterilized jars. Pour salt into water and boil. Cool the brine to room temperature and pour watermelons with chilled saline solution. We leave to roam in the kitchen. After the end of the fermentation process, we close the blanks with nylon lids and take out the cans to a cold place.
Hot salted watermelons for the winter
The recipe for hot salting without sterilization allows you to try ready-made watermelons, salted for the winter, a month after salting.
The composition of the recipe: watermelon - 2 kg; honey - 100 g; granulated sugar - 20 g; salt - 20 g; water - 1 l; ginger root - 1 cm; cherry leaves - 4 pcs.; currant leaves - 4 pcs.
Hot salting method. Fill the jar with the remaining berry pieces. Place the remaining spicy leaves on top. Boil water with salt and sugar. When the brine has cooled, pour it into the jar. Tie the jar's throat with gauze. Place the watermelons in a dark place where they will sour for three days. Drain the brine from the jar into a saucepan, boil for a couple of minutes and pour back hot. Roll up the jar with a metal lid.
Watermelons with garlic for the winter in jars
Canned watermelon is salted with garlic with and without rind.With a crust, the watermelon slices hold their shape well, but without the crust, you can prepare more watermelon for the winter.
You will need the following products for the preparation of a salty snack with the aroma of garlic: watermelon - 1.5 kg; garlic - 5 cloves; dill - 3 inflorescences; salt - 1 tbsp. l .; sugar - 2 tbsp. l .; black peppercorns - 6 pcs.; citric acid - 1 tsp
How to salt watermelons for the winter in jars of garlic. Wash the watermelon under cold water. Cut the fruit into pieces. The size of the pieces should fit the neck of the jar. Cut the peeled garlic into slices.
Put dill and garlic on the bottom of a clean jar. We lay the pieces of watermelon carefully so that the pulp remains intact. Pour in boiling water up to the neck. We leave the watermelons for half an hour to warm up. We pour the water into the dishes, add sugar, salt, pepper and lemon. Boil the brine for 5 minutes. Pour boiling brine into a jar of watermelons. We roll up the jar with a sealed lid. Cover with a warm blanket and leave the blanks warm until they cool down. We take out canned food to a storage place.
Watermelon with herbs: a quick recipe
Lightly salted watermelons with crispy flesh can be obtained by pickling fruits with herbs. Aromatic herbs in combination with green spices enrich watermelon with natural beneficial microelements and vitamins. Watermelon slices cooked with hot peppers and herbs become crispy, juicy, spicy and have a pleasant spice.
For harvesting for the winter you will need: fresh watermelon weighing about 3 kg; parsley, green dill; horseradish root; garlic - large 7 cloves; bitter cayenne pepper - 1 pod; salt - 1.5 tbsp; cinnamon.
Cooking option. Pour about 1.2 liters of chilled water and salt into a large saucepan. Boil and cool the brine. Cut the fruits of the watermelon into slices, cut off the peel from them, leaving juicy pulp. We wash the greens and horseradish root, chop and mix with chopped garlic slices. We put watermelon slices in a deep dish in layers, alternating each layer with a green mixture.
Sprinkle the workpiece with chunks of hot pepper. Fill with brine. We leave the watermelon in brine with herbs and spices to ferment for 2-3 days. For quick urination, you can put oppression on top. We transfer the salted watermelons to sterile three-liter jars, sprinkle with cinnamon, seal with nylon lids.
How to cook lightly salted watermelon: a step by step recipe
Lightly salted instant watermelons cook quickly - within an hour. An hour after salting, the crispy watermelon is ready and ready to eat.
Ingredients for the marinade for 1 liter of water: watermelon - 500 g; dill - 3 umbrellas.; fresh garlic - 3 cloves; granulated sugar - 2 tablespoons; salt - 1 tablespoon; allspice peas - 3 pcs.; ground black pepper - 3 pcs.; clove buds - 2 pcs.; bay leaf - 2 pcs.; table vinegar 9% - 1 tablespoon
The instruction is step by step. Before you grease the watermelon, it must be washed well. Cut the watermelon into pieces along with the peel. This will keep the watermelon wedges in shape and remain crispy. We lay dill umbrellas on the bottom of a wide dish. Place the slices of watermelon on top of the dill. Cut the peeled garlic thinly and add to the watermelon. Fill the watermelon slices with hot marinade. Cooking the marinade. To prepare it, mix salt, sugar and seasonings with water. Boil for 2-3 minutes. Pour in the vinegar and bring the vinegar marinade to a boil again.
To keep the watermelons in the marinade, cover the workpiece with a flat plate and put oppression on it. When the brine has completely cooled down, remove the oppression and remove the container with lightly salted watermelons in the refrigerator. Freshly salted watermelons, cooked at home in a quick way, will be completely cooled and will be ready in 7 hours. But the pieces will become tasty, crunchy in 1 hour, and you can start eating the watermelon.
Secrets of successful conservation
Ripeness of the striped berry
It is best to preserve unripe watermelons.Leave the overripe fruits for pickling or moonshine, and if they are ripe, eat them fresh.
- What to cook with overripe watermelon (moonshine recipe)
- How to salt watermelons in a barrel
Choosing a good watermelon
Immediately before marinating, rinse the watermelons well, because they will be preserved along with the peel. For the same reasons, carefully approach the choice of the berry itself. Our tips for choosing a berry are collected in a separate article.
How to pick a good watermelon
Try to keep it nitrate-free and not have any external damage (scratches, cracks, etc.), otherwise it is highly likely that along with the beneficial properties you will marinate all kinds of bacteria.
Three times filling
Fill the jar with boiling water (not marinade) 3 times.
Why it is impossible to fill in less is very simple to explain: the bay even pickled fruits twice with boiling water - there is a high probability that the banks will "explode".
Spices in the marinade
You can marinate striped berries without spices, using only watermelons and marinade for spinning. But it is better to add all kinds of aromatic spices. They will add spice to the finished canning and make it truly special.
Having decided to close watermelons in jars along with spices, use the simplest, and most importantly, natural seasonings that Mother Nature herself gave us.
As spices and spices you can use:
- Bay leaf;
- cherry leaves, currants, etc .;
- peppercorns;
- garlic;
- mint;
- greens, etc.
If you properly prepare pickled watermelons in jars for the winter, you can get a portion of the delicious summer treat without wasting much on expensive ingredients.
Adhering to simple pickling recommendations, the delicacy, beloved by many, will retain the maximum of its useful and taste properties until winter. And while the last representatives of the melons and gourds are still waiting for their buyers at the markets - hurry up and you to buy and prepare for yourself a piece of summer.
Happy preservation and bon appetit!
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Harvesting watermelon for the winter at home
Watermelon for the winter in banks, the best recipes with a photo of harvesting for the winter allow us to conclude that it is advisable to use home methods to preserve the harvest of watermelons. It turns out a watermelon as fresh, and it can be used as an appetizer, prepared salads, desserts from it and eaten directly from the jar in the cold season.
Ease of preparation and short heat treatment of pieces of watermelon before putting them in jars preserves the beneficial properties of fresh berries and their crunchiness. Crispy watermelons for the winter - canned delicious food in jars. The workpiece is easy and simple to preserve at home, following the step-by-step recipe instructions.
Refreshing Watermelon Juice (Citric Acid Recipe)
You can preserve the sweet taste of summer by making watermelon juice. Most people like it, as it allows you to feel tenderness and lightness, reminiscent of summer. It is important to remember that there are not too many vitamins in it, but the main feature - the diuretic effect - will remain. That is why watermelon juice is recommended in some cases as a medicine.
In order to prepare watermelon juice for the winter, you will need the following ingredients:
- ripe watermelon (seedless pulp) - 7-9 kg;
- granulated sugar (white) - 320-350 g;
- citric acid - 8-10 g.
Cooking steps:
- Wash the watermelon and cut it in half.
- Take out all the pulp, free it from the seeds, pass through a blender to make a homogeneous puree.
- Add sugar and citric acid to the watermelon puree, mix, heat to a boil.
- Simmer for about 5-7 minutes, stirring constantly.
- Sterilize the cans, pour the juice into containers and tighten the lids.
You can additionally add cranberry or plum juice to enrich the flavor and make it rich.
