Solar, honey, amber - with what epithets we do not embellish our impressions of melon. The benefits of melon are obvious!
Wonderful fruit leaves no one indifferent. Of course, I want to stretch the fun and stock up on fragrant delicacy.
Fresh melons are not stored for very long, but various preservation of them is very good. And what options for this arise!
Marinades, compote, jam, jams - to list longer than to decide on the preparation.
Billet for the winter of melon - the general principles of cooking
• When harvesting melon for the winter, you can use not only well-ripened and sweet fruits, but unripe fruits that have no taste or sweetness will also fit. Even the peel will come in handy. Fruits damaged by rotting are not suitable for blanks, the flesh must be dense and not overripe.
• Before use, the melon is well washed with water and seeds are removed from it by cutting it in half. Then cut into slices and cut off the peel, capturing the greenish part adjacent to it. The separated pulp is crushed and used according to the recipe.
• For conservation, you will need a large capacity of stainless steel for boiling jam, jam, marmalade. And for the preparation of marinade, compote or sterilization of blanks - bulk pan. You will also need a glass container with a capacity of 0.5 to 3 liters, metal covers and a manual sealing key. Grinding pulp may require a blender, meat grinder, or metal sieve.
• The first condition when preparing a melon for the winter is the cleanliness of the dishes and all associated kitchen appliances.
• Glass containers should be thoroughly washed and steamed, and metal lids should be boiled. This will destroy pathogenic microbes, which will extend the shelf life of blanks. • Melons are used to make jams, jams, canned compotes, marinate its pulp or close the cans with syrup.
Melon Winter Blanks: A Simple Pickling Recipe
• ripe melon - 1.7 kg;
• 250 gr. Sahara;
• 700 ml of drinking water;
• 15 sweet pea peppercorns;
• five small cinnamon sticks;
• 10 umbrellas stud;
• Acetic essence - 10 gr.
1. Peel the melon from the seeds and rind, cut the juicy flesh into cubes with an edge size of at least 2 cm and dip into intensively boiling water.
2. Boil the pieces for at least 4 minutes, then place with a skimmer in a colander and dip into cold water to cool. Drain.
3. Prepare half-liter jars by rinsing them thoroughly with hot water and using a little baking soda, steam and dry them, setting them on a linen towel or grill with the neck down.
4. Spread equally prepared spices in each jar and fill them over the shoulders with cooled melon pulp.
5. To obtain a gentle marinade, dissolve sugar in water and put on low heat. As soon as the last crystals dissolve, and the syrup begins to boil, pour in the vinegar essence quickly, mix and immediately set aside.
6. Pour the hot marinade into the jars, immediately covering them with boiled lids, and sterilize for ten minutes in a wide container with warm water. Be sure to place a grate underneath or a dense layer of 3-5 layers.
7. After that, the marinated melon should be hermetically sealed by rolling the covers with a sealer key.
8. Cool the preservation, turning on the covers without wrapping a blanket.
Preparation for the winter of melon in sugar syrup
• small melon - 1 kg;
• one and a half glasses of unrefined sugar;
• 1/3 spoon “lemon”;
• 1 gr. crystal vanillin.
1. Rinse with cool, then wash the fruit well with warm water, cut it in half to select seeds, carefully cut the skin, and cut the flesh, trying to get medium-sized bars or cubes. 2. Fill in the liter or half-liter containers prepared for preservation at the very neck fill with melon pieces and cover with boiling water.
3. Decant the infusion in one pan, add the whole measure of granulated sugar and “lemon” with vanilla. Boil, boil for five minutes and, just boiling, pour the syrup into the jars. Cover them with prepared (boiled) metal lids, sterilize for eight minutes. Then remove and roll the covers with the key for preservation.
Billet for the winter of melon - “Refreshing compote”
• kilogram of melon pulp;
• one liter of filtered drinking water;
• 2 gr. citric acid crystals;
• 600 gr. Sahara.
1. Cut the juicy flesh into centimeter cubes.
2. Boil the filtered water and pour sugar into it. As soon as the grains of sugar completely dissolve, immediately drop the melon slices into the syrup and wait for it to boil. Reduce the heating level to medium, boil for five minutes and add “lemon”. Stir well and remove immediately from heat.
3. Taking the slices with a skimmer, place them in steamed dry jars, and return the compote to fire and quickly bring to a boil.
4. Pour the hot compote into jars and sterilize them, covered with sterile lids prepared for seaming.
5. Sterilize three-liter containers for 20 minutes, two-liter containers for a quarter of an hour, and 10 minutes for a liter capacity.
6. Hermetically seal the jars, taking out of the pan, and place them on the covers under the blanket for cooling.
Billet for the winter of melon - jam “Sweet amber”
• pulp of ripe melon - 2 kg;
• 2.35 kg - sugar;
• tablespoon of vanilla sugar;
• one liter of water;
• “lemon” dry, crystalline - 1/2 tsp.
1. Cut the melon pulp into large three-centimeter cubes and dip into boiling water for seven minutes. Collect in a colander, rinse quickly with a stream of cool running water and dry, leaving in a colander. 2. Mix the sugar syrup with water. On moderate heat, prepare a clear syrup, put the pulp into it and leave to infuse.
3. After 4 hours, put the jam on the stove and, slowly bringing to a boil, boil it for ten minutes and set aside again. Repeat this procedure three more times.
4. During the last cooking, three minutes before the end of the process, add the “lemon” with vanilla.
5. Pour the finished flavored jam hot in clean, dry jars, roll up.
Blanks for the winter of melon - jam made from crusts “Golden Caviar”
• peeled melon peels - 3 kg;
• one and a half kilos of unrefined sugar;
• two small packs of vanilla crystal sugar.
1. The hard pulp of melon crusts, without peel, twist in a meat grinder and put to evaporate on a slow fire. Be sure to constantly stir, so as not to burn.
2. As soon as all the moisture is gone, and the mass begins to darken, add sugar into it, stir immediately and wait for boiling.
3. Boil, turning down the heat to a minimum, six minutes, add vanillin and, having stirred well, continue cooking for another 10 minutes.
4. After that, the prepared jam, without cooling, is packed in prepared jars and sealed with canning lids.
Blanks for the winter of melon - “Chocolate jam”
• 300 gr. peeled melon;
• sugar - 120 g .;
• a quarter of a teaspoon of ground cinnamon;
• natural dark chocolate - 100 gr.
1. Peeled and peeled melon from the seeds, cut into medium sized pieces into a basin suitable for the volume, cover with all the sugar and, well mixed, leave alone.
2. After three hours, put the tank on the stove, setting the average heating level, and boil it for about forty minutes.
3. Slightly cool the cooled mass to homogeneity with a blender. If not, rub on a metal sieve. Add finely ground chocolate with cinnamon, mix and bring to readiness for 20 minutes at minimum temperature. 4. Chocolate jam, pack on the steamed cans, and hermetically seal them.
Blanks for the winter of melon - “Marmalade”
• ripe melon - 1.2 kg;
• one kilogram of sugar;
• Two drops of peppermint essence.
1. Cut the melon in two to pick the seeds. Do this carefully, without touching the pulp as much as possible, and cut the rest into slices. With each piece carefully cut off the skin, and cut the remaining flesh into cubes.
2. Transfer them to a wide bowl, cover with water so that it is flush, and set to boil.
3. As soon as the flesh is soft, fold it down in a colander and do not pour out the broth, it will come in handy.
4. Grind the softened pieces through a rare metal sieve or smash with a blender to a mushy mass.
5. Mix the broth with sugar and cook the syrup.
6. Puree mix with hot syrup and boil over low heat twice. Two minutes before readiness, add mint essence and mix thoroughly.
7. Spread the prepared homemade marmalade in suitable dry jars and roll them up.
The simplest preparation for the winter of a melon is curing
• ripe melons.
1. Fruits, prepared for drying, be sure to soak for two days on the balcony or in the yard. Then rinse them thoroughly with soap and water and air dry. You can, of course, remove the remnants of moisture with a disposable towel, but after that they will still need to be dried in air for several hours.
2. Cut the prepared fruit in half and, having chosen seeds, cut into slices 3 cm thick. After that, the peel is cut from the pieces, trying to capture the green layer of flesh adjacent to it.
3. After that, put the melon pieces on the grid so that they do not touch and cover them with gauze.
4. Stir for at least 14 days, turning the pieces every two days so that the moisture evaporates evenly. 5. Tie the well-worn strips between each other with pigtails and fold them into wooden boxes covered with parchment.
Melon blanks for the winter - cooking tricks and useful tips
• Acquire melons in specialized markets or supermarkets where agricultural products being sold pass all the necessary checks. Do not buy melon, sold along the tracks, they are well absorbed by the auto toxic substances contained in the exhaust. Do not get fruits with stains of rot, cracks or dents.
• Pay attention to the smell. In a ripe melon, even the rind has a delicate aroma of vanilla or honey. His absence suggests that the fruit is immature.
• If you press on the peel of a well-ripened melon, it will slightly “spring up”; when you press on the overripe fruit, your fingers will fall.
• Over-ripe fruits are not suitable for blanks, their pulp is usually bitter. It is better to take slightly immature, and marinades and syrups will improve their taste.