Recipes for canned watermelons for the winter without sterilization

In addition to the classic set of preparations for the winter from cucumbers, tomatoes, peppers and other vegetables, some housewives canned watermelons... Juicy summer fruits are stored in jars until the next harvest, filling up the lack of vitamins and minerals in the cold season and delighting with piquant taste and aroma.

Harvesting watermelons for the winter

Exquisite ripe watermelon snack suitable for a family dinner as a dessert, and for a festive table.

The canning of watermelons in a jar is carried out in two ways: with or without sterilization. In the second case, the container is pre-sterilized in the oven, steamed or in the microwave.

How to preserve without sterilization

Watermelons are capricious, therefore, laid out in banks For better storage, the slices are poured with boiling water several times and then marinade. This is done so that the fruits are well warmed up.

After the last boil, the brine is quickly poured into cans, which are hermetically sealed. The workpieces are wrapped in a warm blanket and left for 20-24 hours until they cool completely. Only after that, the product is removed to a prepared place: cellar, pantry, balcony.

Cooking watermelons without sterilization not only makes the process easier, but also preserves more vitamins and nutrients.

It is important to prepare banks in advance:

• wash with baking soda or laundry soap;
• rinse with running water;
• Dip the lids in boiling water for 2 minutes and dry.

Watermelons are always pickled with vinegar, which acts as a preservative. An alternative option is citric acid, which gives a pleasant aftertaste to the finished product.

Selection and preparation of the main ingredient

A tasty and high-quality watermelon snack is obtained only with careful selection of ingredients. The berries are taken whole, without damage or signs of rot. Unripe specimens are suitable - they keep their shape better.

Canned fruits with or without peel. If the crust is too thick or soft, it is cut off and only the flesh is marinated.

Canning tips

For preserving watermelons for the winter in cans, containers of any volume are used, but three-liter containers are ideal for a large family.

The recipes use different ingredients, combining the main ingredient with grapes, garlic, currant or apricot leaves. Each added product changes the taste of the finished dish.

For canning, watermelons of any size and variety are suitable. Overripe do not use - after pickling they lose their flavor and shape. As a result, instead of neat slices, a mushy mass will remain in the banks.

Using early maturing varieties for canning, housewives run the risk of "corking" dangerous nitrates in jars. Therefore, the harvesting is done in late August - early September.

Cooking methods without sterilization

The recipes for making pickled watermelons are simple and don't take long.

The main thing is to follow the technology, and the ingredients are combined to your taste.

Classic recipe

This is a low-calorie snack that's why it's good for those on a diet.

For cooking you will need:

• watermelon weighing up to 2.5 kg;
• 80 g sugar;
• 1 tbsp. l. salt without a slide;
• 50 ml vinegar;
• 2 lemon wedges;
• 1.5 liters of water.

Cooking technology is simple:

1. Watermelon is thoroughly washed and cut into slices.
2. Pieces are laid out in jars without tamping.
3. Pour in sugar and salt.Add the pitted lemon pulp.
4. Pour the components with boiling water and vinegar.
5. The cans are rolled up with metal lids and turned over.

Optionally, a pod of hot pepper without seeds is placed on the bottom of the containers. He will add spice to the dish.

With allspice

Complementing the classic recipe with spices, you get an exquisite appetizer with a characteristic flavor.

A watermelon weighing 1.5 kg will require:

• 2-3 bay leaves;
• 20 g salt;
• 50 g sugar;
• 1 liter of water;
• 2-3 peas of allspice;
• 100 ml vinegar;
• 2-3 inflorescences of a carnation.

Preparation:

1. Watermelon is washed, cut into pieces of the desired size, put in jars.
2. Spices and bay leaves are added.
3. Pour boiling water, cover the container and leave for 20 minutes.
4. Pour the marinade into a saucepan, bring to a boil and pour into jars for another 10 minutes.
5. Once again, drain the liquid, add sugar and salt, and when boiling, vinegar.
6. The prepared brine is covered with watermelons and hermetically closed.

The jars are turned upside down, covered with a warm blanket and left to cool completely.

With spicy herbs

Herbs are used as spices at their discretion. Cumin and rosemary, mint and dill, cinnamon and cloves go well with watermelons. Their number depends on personal preference.

For the recipe, take a watermelon weighing about 2 kg and the following components:

• 1.5 liters of water;
• 100 ml vinegar;
• 80 g sugar;
• 20 g salt;
• 1 cinnamon stick;
• several inflorescences of carnations;
• 2 horseradish leaves;
• 4 pcs. currant and cherry leaves;
• 1 clove of garlic;
• hot pepper (optional).

All the ingredients are placed in the prepared jars in turn:

1. Sprinkle herbs, peppers, garlic and spices at the bottom.
2. Slices of watermelon are laid out.
3. Fill the containers with boiling water for 15 minutes, then pour the brine into a saucepan and bring to a boil with salt, sugar and vinegar.
4. The marinade is poured into containers. The appetizer is corked.

Inverted jars are wrapped and left for a day. Store in a dark, cool place - in a cellar or closet, on a glazed balcony.

In honey marinade

A fragrant appetizer of watermelon with honey will please even the most sophisticated gourmets. Because of its light note of sweetness, children eat it with pleasure.

A watermelon weighing 1.5 kg will require:

• 1 liter of water;
• 50 g of fresh honey;
• 20 g sugar;
• 20 g salt;
• 100 ml vinegar.

How to cook:

1. Put chopped watermelon into prepared jars, pour boiling water over and leave for 10-15 minutes.
2. The liquid is poured into a saucepan, boiled, salt and sugar are poured.
3. Add vinegar, honey, cook for another 2 minutes.
4. The marinade is poured into jars and sealed.

The delicacy turns out to be sweet and sour, it is used as an appetizer or an independent dessert.

With cloves

This preparation is very fragrant due to the carnation inflorescences. The cooking technology is similar to the classic recipe, and the amount of added spice depends on personal preference.

Important! No more than 5-6 pieces are placed on a 3 liter jar so that the cloves do not interrupt the taste of the main component.

With aspirin

For an average berry up to 2 kg you will need:

• 1.5 liters of water;
• 50 g sugar;
• 20 g salt;
• 1 aspirin tablet;
• 1 tbsp. l. citric acid.

The preparation is simple:

1. The washed fruit is cut into triangular slices so that they fit into the jars.
2. Pour boiling water over for 20 minutes.
3. Pour water into a saucepan, bring to a boil and add aspirin.
4. Pour salt, sugar, citric acid into the marinade.
5. Pour watermelon pieces with boiling liquid and cork.

Banks are allowed to stand upside down and wrapped up for a day.

With grapes

The combination of aromatic berries with watermelon gives an excellent result. Such a dessert reminds of a sunny and warm summer all winter, and the supply of vitamins and nutrients in the preparation does not allow the immune system to weaken.

For cooking you will need:

• 2 kg of watermelon;
• 25 g salt;
• 500 g of sweet grapes (better than white);
• 1 sprig of mint;
• 50 g sugar;
• 100 ml vinegar;
• 1.5 liters of water.

An appetizer is prepared in several stages:

1. The washed watermelon is cut into triangles.
2. The grapes are rinsed.
3. Both components are placed in jars, mint is added.
4. Pour boiling water over for 15 minutes.
5. Drain the liquid and bring to a boil with the addition of sugar and salt, at the end pour in vinegar.
6. Jars are filled with boiled marinade, rolled up with lids and turned over.

After a day, the cooled workpiece is removed for storage in the cellar.

With mustard

This option - one of the most favorite among many gourmets. The original salting is perfect as an appetizer for a festive table and will surprise guests. The watermelon is very juicy and crispy for a long time.

For a recipe without sterilization, put in a 3 L jar:

• 1.5 kg of watermelon;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. mustard powder.

How to cook:

1. The berry is cut at random and placed in jars.
2. Mix together salt, sugar and dry mustard.
3. Pour the resulting powder over the watermelon slices - so they let the juice out and soak.
4. Containers sealed with plastic lids are left in the refrigerator for 2 days, shaking occasionally.

The product is not canned for the winter. It can be stored in the refrigerator in its own juice for up to 3 months.

With garlic

For a medium-sized berry (up to 1.5 kg) you will need:

• 2-3 garlic cloves;
• 1.5 tbsp. l. vinegar;
• 50 g sugar;
• 2 tbsp. l. salt;
• 1 liter of water.

Cooking is simple:

1. Place the sliced ​​fruit in jars.
2. Garlic is added, if desired - allspice.
3. Pour boiling water over the workpiece and leave for a quarter of an hour.
4. The liquid drained from the cans is brought to a boil again by dissolving salt, sugar and vinegar in it.
5. The boiling marinade is poured into containers.

To make the watermelon sweeter, add more sugar. The amount of salt is not reduced, otherwise the product will be tasteless or sour.

The containers closed with metal lids are wrapped in a blanket and after a day are rearranged to a place of permanent storage for the winter.

Storage features

Canned watermelons are kept in cellars, storerooms, on glazed and insulated balconies. The temperature should not fall below + 4 ° C, the optimum humidity level is within 80%.

Cans in which foam appears or lids swell are disposed of. This product is not edible.

Conclusion

Canned watermelons for the winter without sterilization are a tasty and healthy delicacy that will remind you of summer on cold evenings. Cooking does not take much time and does not cause difficulties. In addition to the classical method, a savory snack is prepared with the addition of herbs and spices, honey and mustard.

Each hostess has a signature recipe that family members love most and which guests admire.