Simple recipes for canning melons like pineapple in jars for the winter

If desired, you can store the melon crop in the winter. Jam, preserves are made from it or dried. Has an unusual taste canned melon... The sweet melon crop harvested for the winter resembles pineapple slices from metal cans on supermarket shelves.

False berry goes well with herbs, honey, pineapple, ginger root. You can add vanillin, cinnamon or cloves to the jar. Canning recipes are not complicated. Even an inexperienced housewife can cope with such a preparation as a melon for the winter in jars (pineapple).

The main condition for choosing fruits is that they must be dense and sweet in taste. Overripe in the process of conservation soften even more and form a viscous structure. Fruits with signs of immaturity are not recommended for such preservation.

First recipe: in syrup

Ingredients:

• 2.5 kg of melons;
• sugar - 2 tbsp.;
• citric acid - 1 tsp;
• purified water - 1 liter.

The syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel the melons, cut into small pieces, put them in sterilized jars and pour over the hot syrup. Then put them in a bowl of hot water and boil for 10 minutes. After that, the time comes for seaming with metal lids.

Second recipe: with ginger

This recipe has a rich taste that will impress true gourmets.

Required products:

• melon weighing 2.5 - 3 kg;
• sugar - 100 g;
• fresh ginger root - 70 - 100 g;
• a pinch of citric acid;
• well water.

Wash the melon, divide into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several cross-sections of each wedge, and then separate each piece. Peel the outer skin of the ginger root and cut into small slices. For such a portion, you will need about 5 liter jars.

Put chopped pieces of ginger at the bottom of a sterilized jar, and put slices of melons on top. Then add granulated sugar, citric acid and boiling water. No need to fill the jars to the top. Enough if the container is filled up to the "shoulder". Filled cans are placed in a large container or bowl of hot water. First, the bottom must be covered with a cloth. After the water boils, reduce the fire and cover the jars with lids. The workpiece is sterilized for 7 to 10 minutes. Then the container is taken out of the boiling water and rolled up.

Preservation is stored in a basement or in an apartment. This blank is used as a dessert or for filling.

The cantaloupe syrup left over after opening the can can be used as an ingredient in a milkshake.

Third recipe: sugar

Such sweetness will delight household members with its rich taste throughout the winter. Natural aroma is preserved in conservation. In addition, the marinated melon culture is suitable for baking.

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Ingredients:

• one large melon;
• 2 liters of purified drinking water;
• 4 tbsp. granulated sugar;
• 1 tsp citric acid.

Peel the melons, cut into small cubes and put in sterilized jars. Prepare the syrup: boil water along with sugar and citric acid for 5 to 7 minutes. During this time, the crystals should completely dissolve.

After the syrup is poured into the jars filled with melon. Then they are placed in a pot of water for further sterilization and covered with lids. After boiling, the jars are in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling down, they should be taken to the basement.

Recipe four: with pineapple

In this recipe, the melon flavor is slightly acidified from pineapple juice. It is used both to add to meat salads and in desserts. The twist gets an unusual aroma thanks to cloves.

Required composition of ingredients:

• a couple of small melons;
• pineapple - 0.5 - 1 kg;
• table vinegar 9% - 150 ml;
• drinking water - 1.5 liters;
• 500 g granulated sugar.

Pre-prepare containers for canning (wash and sterilize). Dice the peeled melon cubes. Peel the pineapple, remove the middle part and cut into small wedges.

Put 2 clove seeds in jars, put the cut pineapple and melons cubes there. Prepare a syrup from water, vinegar and sugar. Jars are poured with boiling syrup, and then the container must be sterilized for 15 minutes in a large saucepan with boiling water. The next step is to roll up the cans and cover them with a blanket and let them cool. By storing the workpiece in a cool dry place.

Recipe five: spicy ambassador

The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and extraordinary taste of conservation. Gourmets will appreciate the serving of such a dish to the table.

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Required ingredients:

• two medium melons;
• a few cloves;
• 500 ml of water;
• 250 ml port wine;
• cinnamon (powder) - 1 tbsp. l. (or 1 stick);
• pods vanilla - 1 pc. (or a packet of vanilla powder).

Wash the melon and cut into balls from the pulp with a special spoon. Put cloves, granulated sugar, cinnamon and vanilla stick in a saucepan of water. After boiling, the syrup is boiled until the sugar crystals are dissolved.

Then cut balls are placed in the same saucepan and wine is poured. After turning off the heat, cover the pan with a lid and allow the melon balls to be saturated with the original syrup. This process takes 15 minutes.

The balls are removed with a slotted spoon in a separate container, and the syrup is boiled again. The balls are placed in the thickened syrup and held until it cools completely.

With a sterile slotted spoon, melon mugs are placed in prepared sterile jars and filled with syrup. The next step is sterilization in boiling water for 30 minutes. Then take out, preserve and put on shelves for storage.

Sixth recipe: no boiling

This is the fastest canning method. Despite the fact that without sterilization, preparation takes less time, this does not affect the shelf life.

Ingredients:

• melon - 0.5 kg;
• 2 liters of clean drinking water;
• lemon - 0.5 pcs.;
• 200 g of sugar.

Cut melon into 2 cm cubes, heat the water to a boiling state and put them in there. Boil for 3 minutes and add the juice squeezed from half a lemon to the pan. Then add sugar and boil for about a quarter of an hour. Pour everything into sterile jars and seal with airtight lids. Then turn the jars over and let them cool completely.The twist can now be stored.