Melon for the winter in jars like pineapple: canning recipes with photos

If desired, you can store the melon harvest in the winter. Jam, jam or dried is prepared from it. Canned melon has an unusual taste. Sweet gourds, harvested for the winter, resemble pineapple slices from metal cans on supermarket shelves.

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

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

First recipe: in syrup

Ingredients:

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

Syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel melons, cut into small pieces, arrange in sterilized jars and pour hot syrup over. Then put them in a bowl of hot water and boil for 10 minutes. After that, it's time to seal with metal caps.

Second recipe: with ginger

This recipe has a rich taste that will not leave indifferent true gourmets.

Required products:

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

Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several transverse cuts in each slice, and then separate each piece. Peel the outer skin of the ginger root and cut into small pieces. For such a portion, you will need approximately 5 liter jars.

Put sliced ginger pieces on the bottom of a sterilized jar, and put melon slices on top. Then add granulated sugar, citric acid and pour boiling water. You do not need to fill the jars to the top. Enough if the container is filled to the "shoulders". Filled jars are placed in a large container or basin with 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 - 10 minutes. Then the container is taken out of the boiling water and rolled up.

Preservation is stored in the basement or in the conditions of the apartment. Such a blank is used as a dessert or for filling.

The canned melon syrup left after opening the jar can be used as an ingredient in a milkshake.

Third recipe: sugar

Such sweetness will delight households with its rich taste throughout the winter. In conservation, the natural aroma is preserved. In addition, pickled gourds are suitable for baking.

Ingredients:

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

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

After the jars filled with melon are poured with syrup. Then they are installed for further sterilization in a pot of water 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, they should be taken to the basement.

Recipe four: with pineapple

In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used both for adding to meat salads and in desserts. The twist acquires an unusual flavor thanks to the 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.

Prepare canning containers (wash and sterilize). Cut into cubes of melon, peeled. Peel the pineapple, remove the middle part and cut into small pieces.

Put 2 clove seeds into jars, put diced pineapple and melons in the same place. Prepare syrup from water, vinegar and sugar. Banks are poured with boiling syrup, and then the container must be sterilized for 15 minutes in a large pot of boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. By storing the workpiece in a cool, dry place.

Recipe five: spicy s alting

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

Ingredients required:

two medium melons;
a few carnations;
500ml water;
250 ml port wine;
cinnamon (powder) - 1 tbsp. l. (or 1 stick);
pod vanilla - 1 pc. (or sachet of vanilla powder).

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

Then put the chopped balls into the same pan and pour in the wine. After turning off the fire, the pan is covered with a lid and the melon balls are allowed to soak in the original syrup. This process takes 15 minutes.

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

With a sterile slotted spoon put melon mugs into prepared sterile jars and fill with syrup. The next step is sterilization for 30 minutes in boiling water. After that, take it out, preserve it and put it on the shelves for storage.

Recipe six: no boiling

This is the fastest canning method. Although it takes less time to cook without sterilization, this does not affect the shelf life.

Ingredients:

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

Cut the melon into 2 cm cubes, heat the water to a boil and put them in. 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.Turn the jars over and let them cool completely. Now you can take the spin for storage.