Canned Watermelon for Winter (No Water-Bath)

Cooking method

1. Step 1:

   

   How do you can watermelon without a water bath? Start by gathering everything you need. August is the best time, when watermelon is at the peak of its natural season — that's when you can be sure it ripened without any chemical help. Choose melons that are sweet but not overripe, ideally with few seeds. Before cutting, scrub the watermelon well in warm soapy water with a brush, then rinse.

2. Step 2:

   

   First, prep the jars and lids. Wash them in hot water with baking soda and rinse well. Pour about an inch (2 cm) of water into each clean jar and microwave on full power for 4 minutes to sterilize — or hold them over steam for 10 minutes.

3. Step 3:

   

   Put the lids in a saucepan, cover with water, and boil over medium heat for 10 minutes.

4. Step 4:

   

   Cut the watermelon flesh away from the rind, stopping at the white part, and cut it into medium pieces — big enough to fit in and out of the jar easily. Pack the pieces loosely into the sterilized jar.

5. Step 5:

   

   Bring water to a boil and fill the jars right to the top. Cover with the lids and let stand for 5 minutes.

6. Step 6:

   

   Drain that liquid back into a saucepan.

7. Step 7:

   

   Add the sugar to the pan and stir. You can use white, brown, or cane sugar.

8. Step 8:

   

   Add the salt — be sure to use coarse, non-iodized salt. Set over medium heat, bring to a boil, and simmer 5 minutes over low heat.

9. Step 9:

   

   Pour in the vinegar and take the pan off the heat.

10. Step 10:

    

    Right away, fill the jars with the boiling brine and seal tightly with the boiled lids.

11. Step 11:

    

    Turn the jars upside down and wrap them in a warm blanket. Leave them until completely cool, then store in a dry, cool, dark place — ideally a cellar or the refrigerator. Chill the watermelon before serving.

12. Step 12:

    

    Enjoy!