Watermelons are definitely great fresh.

When it’s hot, it’s a real pleasure to cut off a cold, juicy slice from a striped side. But, contrary to numerous skeptics, canned watermelons, in one form or another, are a wonderful and very popular product.

Lovers of taste contrasts appreciate pickled watermelon pulp for its indescribable, characteristic taste.

Watermelons canned in jars - general principles of preparation

Ripe watermelons with bright, not loose pulp are suitable for preservation. Large juicy berries are preserved in a large glass container with a capacity of 3 liters. You can also preserve watermelons in liter jars. Glass containers can be taken with screw-on lids or regular ones, designed for rolling the lids with a hand wrench.

Before use, glass containers must be washed with very warm water and soda, thoroughly cleaning heavily soiled areas with detergent. Particular attention is paid to the neck, or rather, its rim. The washed containers are dried and sterilized.

Sterilization can be done in the oven by keeping the jars in it at 150 degrees for at least 10 minutes or over steam until they are completely dry. Metal lids are also washed well with boiling water, and then boiled for an additional 10 minutes, or a little more. After this, they must be dried on a clean towel.

The watermelon is cut into large slices so that they easily fit inside the jar. In most cases, the peel is not cut off and the seeds are not removed, but to prepare watermelons in liter jars, it is better to remove the peel so that more pulp can fit into small containers.

Prepared watermelons in jars can be pickled, salted, sweet and sour, even spicy. The taste of the finished preserve depends on what type of marinade was used and what additional spices and herbs were used.

To keep preserves for a long time, most marinades are prepared with vinegar or citric acid. If the addition of such components to the marinade is not provided, aspirin must be placed in the jar itself before filling. If canned in 3-liter containers, add three tablets of aspirin (acetylsalicylic acid), when canning watermelons in liter jars, just add one.

The hermetically sealed canned food is tightly wrapped in a blanket and kept under it for at least two days or until completely cooled.

Pickled watermelons in liter jars with spices

Ingredients:

To prepare the marinade, 1 liter of water:

A spoon of refined sugar;

30 gr. coarse table salt;

Sugar – 25 gr.;

Vinegar food essence – 2 tsp;

Hot pepper, bay leaf, fresh horseradish leaves, cinnamon sticks, lovage.

Cooking method:

1. Wash the watermelons thoroughly in warm water. Pay special attention to heavily polluted areas. To remove dirt better, take a clean foam sponge.

2. Cut the watermelon pulp into large slices of such a size that they fit freely inside a liter jar.

3. Place horseradish on the bottom of steamed containers and place pieces of pulp on top. Add cinnamon, lovage, bay leaf and hot pepper.

4. Measure out the required volume of filtered water and bring it to boil. Dissolve sugar and salt in hot liquid and bring to a boil.

5. As soon as the marinade begins to boil intensely, remove from heat. Immediately pour vinegar essence into it and, stirring well, pour into filled jars.

6. Cover the containers with sterile seaming lids and sterilize for at least 20 minutes. Then take it out and seal it tightly.

Salted watermelons, canned in jars with garlic

Ingredients for 9 liters (3 bottles, 3 liter volume):

10 kg of ripe, medium-sized watermelons.

For one liter of brine:

One spoon of coarse table salt;

Two spoons of sugar;

Fresh blackcurrant leaves;

Fresh cherry leaves;

40 ml vinegar;

Lavrushka;

Dill umbrellas.

Cooking method:

1. Rinse the jars well in hot water with baking soda or a soda solution, thoroughly rinse off any remaining traces of detergent. Dry the container by placing it on a wire rack or towel, necks down.

2. Wash the prepared dill leaves and umbrellas in warm water under the tap. Then spread it on a towel and leave it for a while to dry.

3. Place a clean watermelon on a cutting board and cut off the edges on both sides to the very pulp. Cut into circles and cut each into segments.

4. Without removing the peel or seeds, place the watermelon pieces in a large bowl.

5. In each dried jar, at the bottom, place two cherry, three blackcurrant leaves and two dill umbrellas.

6. Fill the jar three-quarters full with pieces of watermelon pulp, place bay leaves, peppercorns and thin slices of garlic on top.

7. It is impossible to accurately determine the required amount of brine; one three-liter container with watermelons contains a little more than a liter of brine. But it is worth noting that its volume may vary depending on the ripeness and wateriness of the berry.

8. In a large saucepan, boil about five liters of filtered water and immediately pour into it the required amount of sugar and salt based on the specified calculation.

9. As soon as the brine begins to boil, lower the flame and simmer for at least a minute. Then remove from the stove, add vinegar and pour boiling liquid over the slices placed in jars so that it reaches the very neck. Cover with boiled lids and sterilize for 20 minutes.

10. After sterilization is complete, remove the jars and roll them with a can opener.

Sweet and sour watermelons in jars with honey and citric acid (without sterilization)

Ingredients for a 3 liter jar:

One and a half kilograms of watermelon.

For the marinade, per liter:

Three tablespoons of any natural honey;

A teaspoon of fine kitchen salt;

100 gr. honey;

A spoon of citric acid.

Cooking method:

1. Cut the watermelon, washed with warm water, into circles about 4 centimeters thick. Cut each circle into eight slices.

2. Place the pieces in pre-sterilized jars, 2 cm from the neck, pour boiling water over them and drain immediately.

3. Measure the volume of the resulting liquid. Add all the necessary components of the marinade to it, correctly calculating their quantity, stir well until they are completely dissolved and put on medium heat.

4. Pour the boiling marinade into the slices placed in the jars, right up to the neck and immediately roll up the containers with boiled lids for sealing.

5. After this, place the canned food with the lids down on a terry towel and wrap it tightly with a warm blanket. After at least two days, unwrap it and put it away for storage.

Watermelons in jars without sterilization with aspirin - “Special”

Ingredients:

Small size watermelons – 1.5 kg;

Horseradish root – 30 gr.;

Aspirin – 3 tablets.

In the marinade, for each liter of drinking water:

Table salt, coarse, garden salt - 1 tbsp. l.;

A large spoon of any honey.

Cooking method:

1. Cut the watermelon into small, neat slices. There is no need to remove the seeds or cut off the peel.

2. Rinse the horseradish root well and cut it into centimeter-thick rings. Place them in glass containers prepared in advance for preservation, about 30 grams in each container, and loosely place watermelon slices on top to the hangers. Add aspirin.

3. Measure the required volume of water into a large saucepan and place the container over high heat. As soon as it boils, reduce the heat, add salt and honey and stir well. Continuously stirring, cook until the added ingredients dissolve. Then quickly boil and pour into jars.

4. Cover with boiled, sterile canning lids and roll them with a hand seaming wrench.

5. Be sure to wrap the blanks turned upside down with a blanket and keep them under it until completely cooled.

Sweet watermelons in liter jars without peel and seeds with honey

Ingredients:

8 kg of ripe watermelon;

Filtered drinking water – 9 l.;

350 gr. light or dark honey;

Sugar – 125 gr.;

5 large spoons of salt;

300 ml food vinegar (9%).

Cooking method:

1. Wash the watermelon with warm water and cut it into circles 5 cm thick. Then cut off all the peel, cut into large cubes or bars and carefully select the seeds.

3. After waiting 10 minutes, pour the broth into a saucepan, add honey, sugar, salt and bring to a boil over medium heat, stirring constantly.

4. Remove the almost finished marinade from the heat, add vinegar and pour into jars, trying to pour right up to the neck. Cover with clean boiled lids and seal them tightly.

5. Place the hot preserves under a warm blanket for 2 days, turning the jars upside down.

Watermelons in jars with tomatoes and mustard – “Assorted”

Ingredients for three, 3-liter containers:

Ripe red tomatoes – 3 kg;

Ripe watermelon – 3 kg;

Five cloves of garlic;

Mustard powder – 3 tsp;

Table vinegar 9% – 50 ml per jar.

Per liter of marinade:

2 tablespoons of sugar, without a slide;

1.5 tbsp. l. – coarsely ground salt.

Cooking method:

1. Cut the watermelon into neat pieces, no larger than a tomato. Remove all the seeds, and if the peel is thick, cut it off too. Wash and dry the tomatoes.

2. Place the tomatoes in clean, preferably sterile jars, layering them with pieces of watermelon. Do not compact tightly so as not to deform the watermelon pulp.

3. Pour boiling water over everything right up to the neck and leave for 5 minutes. keep covered with sterile lids. Then carefully strain the liquid, boil it and pour it into the jars again. After five minutes, strain again, measure the volume to accurately calculate the amount of marinade components and bring to a boil.

4. In each three-liter jar, place garlic slices on top, about one and a half cloves, and a teaspoon of mustard.

5. Pour sugar and salt into the hot infusion, stir until they are completely dissolved, and as soon as it boils, pour the marinade into jars so that 50 ml of vinegar can be added to each jar on top. Pour in vinegar.

6. Seat the preserves with sterile lids and leave under a blanket until completely cooled.

Watermelons canned in jars - cooking tricks and useful tips

Do not take overripe fruits with loose, not juicy pulp for preservation. The pieces will not hold their shape and will fall apart the first time you pour boiling water over them.

To prepare watermelons in liter jars, be sure to cut off the peel from the pieces.

If you are canning in large containers and the peel is too thick, remove it. The seeds are removed as desired.

Canned watermelons are a tasty and healthy preparation for the winter. It is served chilled in combination with various pickled vegetables and fruits, pickles, or as a main appetizer for meat dishes and hot side dishes. The recipe for pickling this large and juicy berry is simple; table vinegar, table salt and citric acid are used as natural preservatives when canning.

Classic recipe for juicy watermelon snack

Fresh watermelons in marinade are a reminder of summer on cold winter days. This appetizer has a refreshing, original taste that goes well with a wide variety of dishes and other preparations on the table.

To prepare canned watermelons according to the classic recipe for one liter jar, the following ingredients are needed:

• ripe watermelon, medium size - approximately 0.25% of the whole;
• sugar (1 tbsp) and table salt (1 tsp);
• table vinegar and fresh garlic (3-4 cloves).

First of all, prepare all the necessary ingredients. The watermelon is washed and cut into small slices, some of which can be eaten fresh, and some can be used for juicy preparation. Cans for sealing are also washed and sterilized in boiling water or under steam along with the lids.

The resulting large parts of the large berry are again cut into approximately equal, small pieces of triangular size (it is in this form that they are best and easiest to pickle).

The thickness of each slice is 2–3 cm, the top seeds are removed, those near the crust can be left, and the sharp tops are slightly trimmed so that the parts fit better into the container.

Place pre-peeled and cloved garlic at the bottom of a clean and sterile glass jar. You can also send a few fresh cherry or currant leaves there if you wish. From above, the entire volume is carefully filled with watermelon pieces, without pressing them too tightly to each other, so that they completely retain their shape.

Pour boiling water over the contents of the container and then let it brew with the lids loosely closed for 20–25 minutes. After this time, the water from the cans is poured back into the pan, brought to a boil again and sugar, salt and vinegar essence are added alternately in the recommended proportions.

The marinade is boiled for another 10–15 minutes over low heat, and then, while hot, it is poured over softened watermelons in jars and the containers are immediately tightly sealed with lids. The workpieces are turned over, covered with a warm cloth and be sure to be allowed to cool to room temperature during the day. After this, the juicy appetizer for the winter is ready, it can be stored and safely served after 2 weeks.

Fresh pulp marinated with allspice

Another way to pickle fresh berries is to roll up the pulp along with allspice and pour the classic brine over it all. The end result is a very juicy, sweet and sour snack with a unique and refreshing taste.

To prepare this preservation, take the following ingredients:

• watermelon – 3-4 large slices;
• salt, sugar and vinegar (9%);
• allspice and aromatic herbs if desired (mint, cilantro or parsley).

Watermelons for this recipe should be slightly unripe, with dense and at the same time juicy pulp. Selected berries are thoroughly washed with water, then cut into several small pieces. Now remove the seeds and carefully trim the green crusts with a sharp knife, removing as thin a layer as possible.

Before sealing, the jars are sterilized and allowed to dry. At the same time, place a pan with clean water on the stove and prepare the brine. Salt, sugar and just a little vinegar are added to the liquid.

Bring everything to a boil and simmer for 5-7 minutes, then add other herbs and spices, such as ground red pepper or fresh, crushed mint leaves or celery stalks.

Peeled and proportionally cut pieces of watermelon are carefully laid out in prepared glass containers, allspice peas are added there and poured with boiling marinade.

Salted watermelon in jars for the winter - recipe with herbs

Properly pickled watermelon retains all its beneficial properties, and crispy and juicy slices of this berry will cheer you up on cold winter evenings. This recipe without sterilization makes the taste of the roll more rich, with piquant and aromatic notes due to the use of hot pepper and popular spices.

To prepare the preparation for the winter, use the following ingredients:

• fresh watermelon (2–3 kg);
• garlic – large 7–10 cloves;
• bitter cayenne pepper – 1–2 pods;
• horseradish root, parsley and dill;
• salt, ground pepper, cinnamon and table vinegar.

Pour water into a large saucepan and add salt, sugar and a little wine or table vinegar. While the liquid is infused, they prepare the watermelon. The large fruit is cut into slices, then into even smaller pieces of a rectangular or triangular shape and the peel is cut off with a sharp knife, leaving only the juicy pulp.

Horseradish root, fresh parsley and dill are washed with water, crushed and all the herbs are mixed together. Finely chopped garlic is added to them. Place watermelon slices in a deep container along with herbs and garlic, alternating layers. Next, everything is poured with boiled brine, which was infused in another pan for 30–40 minutes. You can sprinkle small pieces of hot pepper on top to give the pickling a more piquant taste.

There is no need to put it under pressure, as the pulp of the berry may be damaged and produce too much juice. The watermelon is left in this spiced brine for several days, covering the pan with cling film or a light plastic lid. Every 3-4 hours, gently stir the entire contents with a wooden spoon.

After 2-3 days of infusion, the pickling is transferred to clean and sterile three-liter jars; a few peas of allspice and dried cloves can be added to each of them, then the lids are sealed and the resulting preparations are sent for storage.

Watermelons in honey marinade - a bright and aromatic preparation

Pouring with honey makes the taste of the canned berries tender, juicy and unusual. It can be served both as a dessert and in combination with fried meat and other hot dishes.

The following types of products are used to prepare pickled watermelon:

• medium-sized fresh green berries (2–3 kg);
• natural honey – 3–4 tbsp. spoons;
• spices for marinade - salt, sugar, vinegar and other seasonings to taste.

It is better to take large berries for preparing this roll that are slightly unripe, with dense pulp and a small amount of seeds. It is not necessary to cut off the peel, but if you are using small jars, you can remove the green layer to save space.

Before cutting the watermelon, it must be rinsed in cold water. Then the resulting large slices are again cut into several parts in the shape of triangles or rectangles, the main thing is that they are approximately equal in size. If necessary, cut off the tops so that the slices fit better into the jar.

Containers for preservation are pre-washed in a solution with soda and treated with steam. The chopped slices are placed tightly in prepared jars, so that there are as few voids as possible inside the container. The spread out pieces are poured with hot boiled water and left for 10-15 minutes.

Then the water is drained and put back on the fire, adding the necessary spices in the form of salt, sugar and vinegar. Boil the marinade for another 10–15 minutes, stirring it occasionally.

At the very end, add 1 tablespoon of fresh vinegar and the recommended amount of natural honey. Mix everything thoroughly again and simmer over low heat for no more than 5–7 minutes.

While hot, the marinade is poured into jars with watermelon slices, the lids are hermetically sealed, the preparations are wrapped in a warm cloth and allowed to cool upside down, after which they are stored until winter.

Watermelon pulp jam - a delicious and healthy dessert

Watermelons can be salted or pickled for the winter, but do not forget about the possibility of canning tasty and healthy jam from watermelon pulp, which may remain after preparing other canned preparations. It turns out to be very delicate in taste and moderately sweet.

To quickly prepare watermelon jam according to this recipe, you will need a minimum of ingredients, namely juicy watermelon pulp, granulated sugar and citric acid.

Instead of the latter, you can use the juice of natural lemon or other fresh citrus fruits, such as orange or grapefruit. In addition, you can combine watermelon pulp with other berries, resulting in an even more juicy and tasty preparation.

The washed watermelon is cut into slices, then the seeds and rind are removed, and the pulp is cut into thin, medium-sized slices or cubes. In a deep bowl, mix the berry pieces with sugar and leave to infuse for several hours until a sufficient amount of juice appears.

Then transfer the pulp into a saucepan and place it on the stove, cook for 20–25 minutes, stirring constantly with a wooden spoon, skim off foam if it appears. In the middle of cooking, add fresh lemon, orange or grapefruit juice, you can also add some fresh cranberries.

The hot mixture from the pan is carefully transferred into clean glass jars, closed tightly, wrapped in a blanket and allowed to cool, and then sent to the shelves until winter. This watermelon-berry dessert can be served with pancakes, fresh pastries, or added to various sauces.

How nice it is in the cold winter to remember summer while crunching on a piece of pickled watermelon. By adding certain ingredients during preparation, you can achieve new sensations of taste of this product. All you have to do is choose your recipe and particles of summer heat will be constant participants in home feasts.

Rules

Housewives often wonder how to simplify the process of food preservation and eliminate sterilization, so that the safety and quality of the product is not affected. Unfortunately, it is not possible to remove this stage of work everywhere, but watermelons canned in jars without sterilization are stored well if you follow the following rules:

Before starting work, glass containers must be heat treated; you can use a microwave oven for this. Three minutes on high heat will be enough. In this case, the jars must be wet; after removal, they must be placed on a towel, otherwise they may burst.
. It is necessary to avoid temperature changes in the room where the finished preserves are located and direct exposure to sunlight.

Watermelon with cloves

For preparation you will need (all components are taken based on a three-liter jar):

. cloves - 5 pieces;
. allspice - 3 pieces;
. salt - one and a half tablespoons;
. sugar - 4 tablespoons;
. citric acid - 1.5 teaspoons;
. water - 1.5 liters.

Watermelon, canned without sterilization: preparation process

Wash well and divide the watermelon into equal parts, remove the green rind to the white base, remove the seeds. Cut the prepared slices into cubes about 6 cm in size. Next, tightly, but being careful not to crush, place the chopped pieces in a three-liter jar. Then you should pour boiling water, leave it in the jar for a couple of minutes, drain it and put it on the fire again. During the repeated action, you need to add sugar, cloves, allspice, and salt. Before pouring the marinade a second time, add citric acid to the container with the watermelon. Afterwards you need to roll up the jar and cover it with a blanket.

Canned watermelons in jars. Recipe without sterilization

Now let's look at another recipe. In order to close the preservation on it, you will need:

Watermelon -10 kg (based on 6 liter jars);
. salt, sugar, vinegar - 1 tablespoon per liter jar;
. water - approximately 0.7 liters per container (for the first fill).

The ingredients are indicated for a liter jar and the amount of water that will be obtained after the first drain.

How to make watermelon, canned without sterilization? First you need to wash the fruits, remove the peel and seeds. Then they should be cut into 5 cm segments, laid out in layers in jars and filled with boiling water. Drain it and put it back on the fire, add all the above ingredients and pour the resulting brine into a container with watermelon pieces, roll it up, put the lid down and cover with a blanket until completely cooled.

You can use the base of this recipe for your own culinary experiments. Adding spices is not prohibited if desired; those who love nutmeg, tarragon, cloves or more exotic ingredients.

with garlic

To prepare such a preparation, you will need (all ingredients are taken based on a 3-liter jar):

Watermelon - one and a half to two kilograms;
. black pepper - 6 pieces;
. garlic - 5 cloves;
. bay leaf - 2 leaves;
. currant leaves - 10 leaves;
. horseradish root - 1 pc.;
. salt - tbsp. spoon;
. sugar - two tablespoons;
. vinegar - two tablespoons;
. water - liter.

Preparation

Divide the washed and dried watermelon into equal segments, cut off the rind, but if desired, you can leave it on. Then you need to remove the seeds and cut into small slices. The horseradish root should be chopped into small pieces, and the garlic into thin slices. Place some of the spices, currant leaves, bay leaf, garlic and horseradish root at the bottom of the jar. Place the prepared pieces tightly. Next, add the remaining spices and add the last layer of watermelon slices. Bring water to a boil and pour in the preparation. Afterwards, you need to leave it in the jar for a couple of minutes, then drain it and put it to boil again, while repeating the procedure, add salt and sugar. Before removing from heat, pour vinegar into the marinade, pour the brine into a jar, roll it up and cover with a blanket until it cools completely.

Watermelon marinated with honey

For such an original preparation you will need (based on a three-liter bottle):

Watermelon - one and a half to two kilograms;
. salt - a tablespoon;
. sugar - a tablespoon;
. honey - a tablespoon;
. vinegar - two tablespoons;
. water - liter.

How to cook

Wash the watermelon, cut off the rind, remove the seeds, cut into segments the size of a matchbox, place in thick layers in jars and pour boiling water over them. Drain it and put it back on the fire. Next, add salt and sugar, pour honey and vinegar last, pour the resulting marinade into a container with watermelon pieces. After rolling it up, put the lid down and cover with a warm thing until it cools down.

Canning watermelons without sterilization with aspirin

This method of preservation is known to our grandmothers. But many young housewives are unfamiliar with it. For the preparation you will need (for a 3-liter bottle);

Watermelon - two kilograms;
. black pepper - 5 pieces of peas;
. allspice - 3 pieces;
. salt - one tablespoon;
. sugar - two tablespoons;
. two aspirin tablets;
. water - liter.

How to cook at home without sterilization? Now we'll tell you.
Divide the washed watermelon into equal small slices; the rind does not need to be removed, and the seeds are removed. You should initially put some of the spices at the bottom of the jar. Then you need to tightly lay the prepared pieces, add the remaining spices and aspirin with the last layer of watermelon slices. Bring water to a boil and pour into a container, roll up the lid, place upside down and cover with a blanket until completely cooled.

Now let's look at another, no less interesting recipe.

Marinated watermelon with grapes

To close such preservation, you will need (for a three-liter container):

Watermelon - one kilogram;
. blue grapes - a large bunch (about 1 kg);
. cloves - 6 pieces;
. salt - (a tablespoon will be enough);
. sugar - five tablespoons;
. 3 aspirin tablets;
. citric acid - teaspoon;
. water - liter.

How to cook canned watermelon without sterilization? First you need to wash and dry the grapes, separate the berries from the bunch. The watermelon should be peeled, removing it to the white base, cut into 5 cm cubes. Place part of the cloves on the bottom of the jar. Place berries and watermelon pieces in dense layers. Pour boiling water into the bottle with the preparation, leave without draining for a couple of minutes. Repeat the procedure again and add the remaining cloves, salt, sugar and citric acid to the marinade, pour the fruit mixture over it, add aspirin and roll up. Turn the jar over, put it on the lid and cover it with a blanket.

Conclusion

Now you know how to make watermelons canned for the winter without sterilization. We hope that you will like at least one of the recipes discussed.

South Africa is considered the birthplace of watermelon. Even in ancient Egypt, these sweet watery fruits were grown and eaten. Nowadays, melons are grown all over the world.

The pulp contains many useful minerals and acids. It has a tonic and diuretic effect on the human body. Read more about the benefits and harms of watermelon.

The season when you can enjoy fresh watermelons is short, and people have learned to prepare watermelon for the winter. This process is labor-intensive, but it will be time well spent. The preparations will allow you and your loved ones to enjoy the taste of this bright summer product during the long winter.

Salted watermelon for the winter in jars

The taste of watermelon pulp is a little unusual, but your loved ones and guests will surely enjoy this snack.

Ingredients:

• ripe watermelon – 3 kg;
• water – 1 l.;
• salt – 30 gr.;
• sugar – 20 gr.;
• citric acid – ½ tsp.

Preparation:

1. The berries must be washed and cut into slices approximately 3 centimeters wide.
2. Next, cut these circles into slices that will be convenient to remove from the jar.
3. Place the prepared pieces in a large (three-liter) jar and fill with boiling water.
4. Let stand for a while and drain. The second time, the filling is done with ready-made brine with salt and sugar. Add a little citric acid.
5. Bury your blanks as usual with screw caps or roll up with a machine.

Your men will appreciate slices of salted watermelon as an excellent snack for vodka. But this recipe allows you to preserve watermelon for the winter as fresh, and therefore everyone will like it without exception.

Pickled watermelon

With this quick method of preserving watermelons, you can do without sterilization. It keeps well all winter.

Ingredients:

• ripe watermelon – 3 kg;
• water – 1 l.;
• salt – 1 tbsp;
• sugar – 3 tbsp;
• garlic – 1 head;
• spices;
• acetylsalicylic acid – 3 tablets.

Preparation:

1. In this version, the watermelon pulp is peeled and cut into small square or rectangular pieces. It is also better to remove the seeds.
2. Place in a clean container and pour boiling water over it for a few minutes.
3. Pour the water back into the saucepan, add salt and granulated sugar and bring to a boil again.
4. During this time, add garlic cloves, allspice, bay leaf and a piece of peeled horseradish root to the jar.
5. If desired, you can add spicy herbs, mustard seeds, and hot pepper.
6. Fill with brine and add three aspirin tablets.
7. You can close them with screw caps or seal them tightly with regular plastic ones.

Prepare 3 kg of watermelon.

Preparation:

1. The watermelon is washed and cleared of peel and seeds.
2. Cut into small pieces of arbitrary shape.
3. Set the freezer to the lowest possible temperature in advance so that the freezing process is very fast.
4. Place watermelon wedges on a flat tray or cutting board. There should be a distance between the pieces so that they do not stick together.
5. Cover the surface with cling film just in case.
6. Place in the freezer overnight, and then the frozen pieces can be placed in a suitable container for further storage.

You need to defrost this watery berry slowly, in the refrigerator.

Winter jam is also made from watermelon rinds, but this recipe is made from the pulp of the striped berry.

Ingredients:

• watermelon pulp – 1 kg;
• sugar – 1 kg.

Preparation:

1. Watermelon pulp must be cleaned of green peel and seeds. Cut into random small cubes.
2. Place in a suitable container and cover with granulated sugar.
3. You can leave it in the refrigerator overnight to allow the juice to appear. Or for several hours on the table.
4. We put our mixture on the fire for 15 minutes, periodically stirring gently and skimming off the foam. Let it cool completely and repeat the procedure several times.
5. When the jam is ready, fill sterile jars with it and close it using a special machine.

The jam retains its bright color and is suitable for family tea drinking as an independent dish. Or you can add sweetness to yogurt, cottage cheese or vanilla ice cream.

Since ancient times, housewives in Central Asia have been preparing this unusual dish for us - nardek, or watermelon honey. Nowadays it is prepared wherever this huge sweet berry is harvested.

• watermelon – 15 kg.

Preparation:

1. This amount will yield approximately one kilogram of nardek.
2. Separate the pulp and squeeze the juice through several layers of gauze.
3. The resulting juice is filtered again and placed on medium heat. You need to cook, stirring constantly and skimming off the foam for several hours. When the juice has reduced to about half its original volume, turn off the heat. Leave until completely cool. It's best to refrigerate overnight.
4. In the morning the procedure should be repeated. The preparation process takes several days. Readiness is determined by the principle of jam - the drop should hold its shape on the saucer.
5. The product becomes viscous and really resembles honey.
6. Pour into jars and store in a cool, dark place.

For a long time, people have been preserving vegetables, fruits and berries from summer to winter in the form of various preparations. The favorite watermelon is no exception. They learned how to pickle it, preserve it, and make jam. You can prepare canned watermelons for the winter in different ways. They can be sweet, salty, spicy, pickled. Compliance with certain subtleties and nuances in this process is very important for an excellent result.

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Selecting a striped berry

The period of ripening and main harvest of watermelons occurs at the end of summer, beginning of autumn. In warm and southern zones this time begins about a month earlier. Of course, in the summer this delicacy is always consumed fresh, then our body receives additional benefits. Canned watermelon will remind you of warm summer and will become an exceptional dish for any feast.

In order for this type of treat to always be at its best, painstaking and thoroughness is required at each stage of the procurement process, which always begins with the selection of fruits.

Regardless of what you cook, the watermelon should be strong and at the same time ripe, without much damage to the rind, preferably freshly picked from the bush.

Regarding the size, the determining factor here will be the form in which the berries will be harvested. If it is jam, then it is still a large or small fruit, but if the pickling or marinade is in a jar, then it is better to choose medium ones so that the pieces are easy to cut and they easily pass through the neck of the container.



The juiciness and richness of the taste of the product depends on the ripeness of the watermelon, so do not take green or unripe fruits. If it is overripe, the crust becomes softer, the sound from knocking on it is lost, and the flesh will be loose and dry. The same thing happens with a berry that has been lying for a long time, picked. Therefore, it is not recommended to pickle them; the only possible option in this case would be to make jam from it.



Preparation is the Key to Success

Canning watermelons for the winter requires preparation of both the product itself and the container in which it will be stored. This determines the safety and taste of the product.



First of all, the selected fruits must be thoroughly washed. For this it is better to use running water. Afterwards, it is recommended to soak the watermelons in cold water (with the addition of ice) for 3-4 hours. This procedure will make them tougher, firmer and juicier.

Typically, glass containers with screw-on or roll-on lids are used for blanks. There may be jars and bottles of various sizes. The main thing in canning any product is to ensure the cleanliness of the dishes. Therefore, it is first washed (even though it was clean somewhere) and sterilized (both jars and lids).

The last procedure can be performed in several ways:

• using a steam bath - when the jar is treated from the inside with steam for 5-7 minutes;
• in the oven - at a temperature of 140-160 degrees, the jars are kept for about 15 minutes;
• vinegar solution - the essence is diluted in a certain ratio with water, and the dishes are rinsed.



The above procedures will allow your preserves to be stored for a long time without becoming cloudy or exploding. In addition to all this, watermelon slices will not lose their shape and juiciness.



What can you cook from gooseberries for the winter - simple and original recipes

Salted watermelon recipe

Salted watermelon according to this recipe makes an excellent snack, especially when there are a lot of festive feasts in winter. To prepare, place the berry slices in jars and prepare the brine.



Selected and prepared fruits are trimmed to pulp at both ends. Then they are cut into circles approximately 2 cm thick. Then each of them is cut into pieces of a more convenient shape for you - triangles or rectangular slices. The main thing is that they fit comfortably in the jar. Therefore, it is recommended to take small watermelons. As for the peel, this is a purely individual matter. Some people leave it, while others cut it off, as nitrates and harmful substances accumulate in it.

To prevent the preparations from fermenting, you need to thoroughly warm the cut pieces in jars. The water is brought to boiling water and the jars are slowly poured to the brim, covered with lids, and left for 20 minutes. After draining the water from the cans, the procedure is repeated. While the watermelons are “warming up”, the brine is being prepared, its quantity is determined per jar - about 1.5 liters of water.

To prepare you will need:

• 5 liters of water;
• 0.5 cups salt;
• 2 tbsp. spoons of sugar;
• 4 teaspoons 9% vinegar.

After draining the water from the cans, the watermelons are immediately filled with boiling brine. Close with lids and wrap until completely cool. If the technology is not violated, such preparations are perfectly stored at room temperature.



Pickled watermelons

Unlike salted watermelon, pickled watermelon absorbs the taste and aroma of added ingredients, spices and spices. Among the main ones:

• garlic;
• allspice;
• carnation;
• Bay leaf;
• dill;
• horseradish;
• cinnamon;
• cherry and black currant leaves.



The main thing in this process is the correct combination of components. So, if you add cloves, it is better to exclude cinnamon, and vice versa.

All the ingredients for the pickled watermelon recipe below are added to the jar along with the fruit slices, and then filled with separately prepared brine.

From spices (per one 3-liter jar):

• 2 cloves of garlic;
• 5 pieces. carnations;
• 10 cherry leaves (can be on a branch);
• 3 blackcurrant leaves;
• 1 bay leaf;
• 5 pieces. sweet pea.

Having placed all this on the bottom of the jar, add slices of watermelon. Afterwards, the heating procedure is carried out twice, as described in the previous recipe. The only difference is that the marinade is subsequently prepared from the water drained from the jars. Its portions are calculated in the same way as in the method of preserving watermelons described above.

To prepare it you will need:

• 5 liters of water (including drained water);
• 5 tbsp. spoons of salt;
• 5 tbsp. spoons of sugar;
• 10 teaspoons 9% vinegar.

Fill the jars with this brine; you can put a couple of blackcurrant leaves on top. Cover them with lids and cover them until they cool completely. The most impatient can try their creation in a week.



To get sweet-spicy watermelons, add red capsicum to the jar, and double the portion of sugar in the brine.

Making compote

A brewed compote made from juicy summer watermelon will be an excellent and invigorating drink in winter. To prepare it you will need:

• 5 liters of water;
• 5 glasses of sugar;
• 1 kg of watermelon pulp.



The berries must be peeled and cut into small cubes. In this case, you need to select the seeds. While doing this, you can cook the syrup by combining sugar and water. When boiling, reduce the heat to low and cook until the contents begin to thicken.

Afterwards you can use the peeled watermelon slices. Bring to a boil again and cook for about 3 minutes. Then the compote is poured into sterilized containers and covered with lids. This drink keeps well at room temperature.

Watermelon jam

You can treat yourself and your loved ones to an unusual delicacy by making watermelon jam. There are many recipes for its preparation. Let's present the most popular of them.

1. 1. Classic pulp jam.

To prepare you will need:

• 1 kg of cooked and cut into slices watermelon pulp;
• 1 kg sugar;
• half a lemon.

Pieces of watermelon, peeled from seeds, are covered with sugar in an enamel bowl. They are left in this form for a couple of hours until the juice is released. Try to use a large container, as there will be a lot of liquid.

Then put it on the stove and cook for 20-30 minutes after boiling. Turn off and let it brew for 2-3 hours. Then we repeat the same thing two more times. Add lemon juice.

If you like your jam to have chunks, leave it that way. Some people prefer to grind with a blender. To get a thicker consistency, you can add pectin. Hot jam is put into jars and closed.



1. 2. Watermelon jam without sugar.

Ripe watermelon is quite sweet. This allows you to make jam from it without adding granulated sugar; if you grind it through a sieve, you get something similar to honey.

To prepare, take the watermelon pulp, cut it into pieces, and you don’t have to remove the seeds. Then it is placed in a saucepan, put on fire and boiled until reduced in volume by about half. Afterwards it is left to infuse overnight. Next, the jam is rubbed through a sieve, thereby removing all remaining seeds.

The resulting mass is brought to a boil, cooked for 5 minutes, turned off and left for a couple of hours. This procedure is repeated 2-3 times. Then the jam is put into jars and stored in a cool place, since there is no sugar in the preparation.

1. 3. Crust jam.

What many people throw away in watermelon can actually be used. For example, not only tasty, but also very appetizing-looking jam is prepared from the crusts.

To do this, the green peel is cut off from them. They are cut into shapes or reliefs, then soaked overnight in a soda solution (1 liter of water + 1 teaspoon of soda) so that they do not boil over during cooking.

After soaking, the peels are poured with clean cold water and left for another couple of hours. Then washed. From such crusts you can already make the jam itself.

We take:

• 1 kg of prepared crusts;
• 1 kg sugar;
• 750 ml water;
• half a lemon.

Sugar is divided into two parts. One of them is filled with water and boiled for about 15-20 minutes, after which the crusts are immersed there and cooked for 15 minutes over low heat. Then they need to stand for 10-12 hours, possibly overnight.



Then the second half of sugar is added to them and the mass is cooked for another 30 minutes. After standing for a few more hours, the jam is boiled for the last time. The crusts should become transparent. Add lemon juice and, if necessary, a little water.

All recipes are not particularly difficult to prepare, and even a not very experienced housewife can easily prepare unusual and tasty preparations for the winter from striped berries.