*Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.
Yield: About 4 pint jars
|1.||Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch
slices and peel. Cut strips of flesh into 1 inch cubes. Weight out 5
pounds of pieces and place in large glass bowl.
|2.||Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice
bag and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot.
Bring to a boil, then turn heat off. Add spice bag to the vinegar-water
mixture, and let steep for 5 minutes, stirring occasionally.
|3.||Pour hot vinegar solution and spice bag over melon pieces in the bowl. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).|
|4.||Wash and rinse pint canning jars; keep hot until ready to use. Prepare
lids according to manufacturer's directions.
|5.||Carefully pour off vinegar solution into a large 8 to 10 quart saucepan
and bring to a boil. Add sugar; stir to dissolve. Add cantaloupe and
bring back to a boil. Lower heat to simmer until cantaloupe pieces turn
translucent; about 1 to 1¼ hours.
|6.||Remove cantaloupe pieces into a medium-sized stockpot, cover and set
aside. Bring remaining liquid to a boil and boil an additional 5 minutes.
Return cantaloupe to the liquid syrup, and bring back to a boil.
|7.||With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint
jars, leaving 1- inch headspace. Cover with boiling hot syrup, leaving
½-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece
metal canning lids.
|8.||Process in a boiling water canner according to the recommendations
in Table 1. Let cool, undisturbed, 12-24 hours
and check for seals.
|Table 1. Recommended process time for Cantaloupe Pickles in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. August 2003.