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:
• Glass containers must be heat treated before starting work; 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 preservation is located, and direct sunlight on it.
Selection and preparation of ingredients
To choose a good watermelon for canning, you need to choose a small berry that will be slightly underripe and with an intact thin rind. It is better to choose a berry weighing 2 kg .
A watermelon with cracks, dents, or dark spots should not be canned - the taste of the product will be hopelessly spoiled, even if the slightest piece of such a berry ends up in the jar.
Important! It is necessary to take for canning a watermelon with flesh that is not red, but pink. A berry with crumbly sugar pulp in the middle of the fruit is also not suitable. If you can a large, ripe watermelon, the end result will have the consistency of jelly.
To preserve watermelons, you must first wash them thoroughly and wipe them dry. You should wash it very well, since finished twists will not be sterilized . However, many housewives sterilize empty jars before putting food in them - this takes less time and effort, and also improves the quality and reliability of preservation.
Then you need to cut the berries : cut off the top and bottom parts, cut the fruit in half, and then into half rings, after which each resulting piece is cut into another 3-4 pieces so that they pass freely through the neck of the jar.
Watermelon with cloves
For preparation you will need (all components are taken based on a three-liter jar):
• watermelon – one and a half to two kilograms; • 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 cans); • 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. If desired, adding spices is not prohibited; those who love allspice, nutmeg, tarragon, cloves or more exotic ingredients.
How to pickle and ferment watermelons in a barrel?
Capacious wooden tubs are best suited for pickling large berries such as watermelons. You could also put a large number of fruits in them, which would be enough for the whole winter. Our ancestors have been familiar with the method of salting watermelons for a long time. Let's find out all the intricacies of this process.
Pickling watermelons in a tub
Recipe for pickling watermelons in a tub
Ingredients:
- Watermelons - how many will go into the barrel?
- Water - 10 liters
- Salt - 225 grams, never iodized
- Sugar - 525 grams
Preparation:
- Select fruits for pickling. They should be without any kind of damage, slightly underripe, of medium size.
- Wash the giant berries well
- Pierce them with a knitting needle symmetrically in no more than ten places
- Put them in a barrel
- Fill them with ready-made brine, if you want to get sweet watermelons, then make the brine according to the composition written above
- If you like salted watermelons, then prepare the brine only from water and salt (10 liters of water, 600 grams of salt)
- The liquid should completely cover the fruit
- Cover the salted berries with a cloth
- Cover with a lid and place a weight on it so that the watermelons do not float on the surface
- The tub is left in the room for twelve to twenty-four hours
- Then sent to the cellar for storage
- Salted watermelons will be ready to eat only after 21 days
Watermelon pickled in a barrel
IMPORTANT : In places where watermelons are grown, they are fermented in pieces without peel - to save containers. They are laid out in layers in barrels, each layer is separated from each other by watermelon rinds. Salt is added at the rate of 3% by weight of watermelons in the tub.
Watermelon marinated 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.
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 peas; • allspice – 3 pieces; • salt – one tablespoon; • sugar – two tablespoons; • two aspirin tablets; • water – liter.
How to cook canned watermelon 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.
Watermelons in their own juice
It is good to make such pickles in barrels. Watermelons can be salted, both in juice and in the watermelon mass of ripe fruits.
Ingredients:
- Watermelons - ten kilograms
- Salt - 300 grams
- Watermelon mass - seven liters
Preparation:
- Wash the watermelons thoroughly
- Prepare the tub
- Cut overripe watermelons, separate from the rind, blend until smooth
- Mix seven liters of this mass with salt until it is completely dissolved
- Place small watermelons in a tub in layers and fill each one with this salty liquid.
- Close the lid, press down the top layer with pressure
- Place in a cool place
Cooking watermelons in their own juice
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.
Recipes for canning watermelons for the winter without sterilization
Watermelon is a wonderful summer berry that most of us love, and it is in winter that we really miss it. However, this will help correct the marinating. During the cold season, you can feel this unforgettable taste of summer, and also fill your diet with something unusual, fortified. Now let's take a closer look at the issue of canning watermelons.
How to can watermelons without sterilization
The secret of an excellent snack is simple - it should be tasty, simple and accessible to absolutely everyone. So, pickled watermelons, bypassing sterilization, are what you need. It’s worth noting right away that their taste is a little unusual and is rather an acquired taste. Some people are crazy about him, while others don't like him at all. If you have never prepared such a dish, it is better to marinate 1-2 jars first, and if you like it, you can make more next year.
The recipe itself couldn’t be simpler:
- Firstly, you need to choose the right berry to make good canned watermelons. It should be a little unripe, this way it will retain its shape better. Wash the fruit thoroughly in advance and chop it into slices.
- Next, they need to be stuffed into containers, but you should not press them down.
- Now let's start the marinade. To do this, fill the jars with watermelons with boiling water, let it brew for about 15 minutes and drain the liquid into a saucepan. Then do this procedure again. Next, you need to add salt and sugar and pour the boiling marinade directly into the jars to the top.
- Now take vinegar and pour into each jar according to the proportion: two tablespoons per one and a half liters.
- Then roll it up immediately.
- The finished preserve should be turned over, wrapped in something warm and left there until it cools down. After 2-3 days, send them somewhere cool: basement, cellar, pantry.
You should try canned fruits closer to November, so that the berries are thoroughly marinated and you can feel this unforgettable taste.
Recipe No. 2
If you do everything correctly, as the recipe says, the end result will be an excellent, juicy, sweet product. By the way, instead of vinegar, which is in the list of ingredients, you can use citric acid, it will be even better, you will avoid the jars exploding.
