Watermelon canned without sterilization: recipe, method of preparation and ingredients

It's nice to remember the cold winter in the summer, crunching a piece of marinated watermelon. Adding certain ingredients to the preparation, you can achieve new sensations of taste of this product. It remains to choose your own recipe and the summer heat will be a constant participant in the domestic feast.

rules

Mistresses often wonder how to simplify the process of preserving products and exclude sterilization, so that the safety and quality of the billet is not compromised. Unfortunately, it is not always possible to remove this stage of work, but watermelons preserved in cans without sterilization are well preserved if the following rules are observed:

• Glass containers must be heat treated before starting work, it is possible to use a microwave oven for this. Three minutes at a high temperature will be enough. At the same time, the banks should be wet, after extraction they should be placed on a towel, otherwise they may burst.
• It is necessary to avoid temperature fluctuations in the room, where there is a ready conservation, and direct sunlight on it.

Watermelon with cloves

For preparation it is required (all components are taken for a three-liter jar):

• Watermelon - one and a half to two kilograms;
• carnation - 5 pieces;
• sweet pepper - 3 pieces;
• salt - one and a half tablespoons;
• sugar - 4 tablespoons;
• Citric acid - 1.5 teaspoons;
• water - 1.5 liters.

Watermelon, canned without sterilization: the process of cooking

It is good to wash and divide the watermelon into equal parts, remove the green crust to a white base, and remove the seeds. Cut the prepared slices with cubes about 6 cm in size. Then, densely, but not wrinkle, put the cut pieces into a three-liter jar. Then you should pour boiling water, leave it in the jar for a few minutes, drain and put on fire again. During the repeated action, you need to add sugar, cloves, sweet pepper, salt. Before the second time to fill the marinade, citric acid should be added to the container with watermelon. After you need to roll up the jar and cover with a blanket.

Canned watermelons in cans. Recipe without sterilization

Now consider another recipe. In order to close the conservation, you will need:

• Watermelon -10 kg (based on 6-liter cans);
• salt, sugar, vinegar - 1 tablespoon per liter jar;
• water - about 0, 7 liters per container (for the first pour).

The ingredients are indicated for a liter jar and the amount of water that will be produced after the first pouring.

How does a watermelon canned without sterilization? First you need to wash the fruit, peel it and peel it. Then they should be cut into segments of 5 cm, spread in layers on cans and pour boiling water. Merge it and put again on the fire, add all the above listed ingredients and pour the resulting brine in a container with watermelon slices, roll up, put the lid down and cover with a blanket until completely cooled.

You can use the base of this recipe for your culinary experiments. If desired, do not forbid the addition of spices, who like sweet pepper, nutmeg, tarragon, cloves or more exotic ingredients.

Watermelon, pickled with garlic

To prepare such a preparation, it is required (all components are taken from the calculation of a 3-liter jar):

• Watermelon - one and a half to two kilograms;
• black pepper - 6 pieces;
• garlic - 5 teeth;
• bay leaf - 2 leaves;
• currant leaves - 10 leaves;
• horseradish root - 1 piece;
• salt - art. a spoon;
• sugar - two tablespoons;
• vinegar - two tablespoons;
• water - liter.

Preparation

The washed and dried watermelon is divided into equal segments, the crust is cut off, but if desired, it is also possible not to remove it. Then you need to remove the seeds, cut into small slices. The root of horseradish should be chopped into small pieces, and garlic - thin slices. At the bottom of the jar, put some spices, currant leaves, bay leaf, garlic and horseradish root. Tightly lay the prepared pieces. Next, sprinkle the remaining spices and add the last layer of watermelon lobules. Water bring to a boil and pour the workpiece. After you need to leave it in the jar for a couple of minutes, then drain and put to boil again, while repeating the procedure, sprinkle salt and sugar. Before removing from the fire, you should pour the vinegar into the marinade, pour the brine into the jar, roll and cover with a blanket until it is completely cooled.

Watermelon, marinated with honey

For such an original blank, you will need (per 3-liter bottle):

• watermelon - one and a half - two kilograms;
• salt - a tablespoon;
• sugar - a tablespoon;
• honey - a tablespoon;
• vinegar - two tablespoons;
• water - liter.

How to cook

Wash the watermelon, cut the peel, remove the seeds, cut into segments the size of a matchbox, spread out in dense layers over the jars and pour boiling water. Merge it and put it again on the fire. Then add salt and sugar, honey and vinegar pour in the last turn, the resulting marinade pour into a container with watermelon slices. After the roll, put the lid down and cover with a warm thing, until it cools.

Preserving watermelons without sterilization with aspirin

This method of conservation is known to our grandmothers. But many young masters with him are unfamiliar. For harvesting it will be required (for a 3-liter bottle);

• watermelon - a kilo two;
• black pepper - 5 pieces of peas;
• Allspice pepper - 3 pieces;
• salt - one table spoon;
• sugar - two tablespoons;
• two tablets of aspirin;
• water - liter.

How to cook a watermelon home, canned without sterilization? Now tell.
Washed watermelon divided into equal small slices, the crust can not be removed, cleaned of seeds. At the bottom of the pot, you should initially put some of the spices. Then you need to lay tightly prepared pieces, the remaining spices and aspirin add with the last layer of watermelon lobules. Water bring to a boil and pour into a container, roll up the lid, put it upside down and cover with a blanket until it cools.

Now consider another, no less interesting recipe.

Marinated watermelon with grapes

To close such a conservation, it will be required (for a 3 liter container):

• watermelon - one kilogram;
• blue grapes - a large bunch (about 1 kg);
• carnation - 6 pieces;
• salt - (spoons of the dining room will be enough);
• sugar - five tablespoons;
• 3 tablets of aspirin;
• citric acid - a teaspoonful;
• water - liter.

How to cook a watermelon without preserving it? First you need to wash and dry the grapes, separate the berries from the bunch. Watermelon should be peeled off, peeling it to a white base, cut into cubes of 5 cm. Put a piece of carnation on the bottom of the jar. Lay berries and slices of watermelon in dense layers. Boil with water pour the bottle with the workpiece, leave, not draining for a couple of minutes. Repeat the procedure again and add the remaining cloves salt, sugar and citric acid to the marinade, add a fruit mixture, add aspirin and roll. Turn over the bank, put it on the lid and cover with a blanket.

Conclusion

Now you know how to make watermelons, canned for the winter, without sterilization. We hope that you will like one of the considered recipes.