(Cantaloupe, Crenshaw, Honeydew, or Watermelon)
Preparation Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls.
Syrup Pack Pack into containers and cover with cold 30 percent syrup. Leave headspace. Seal and freeze.
Unsweetened Pack Pack into containers, leaving headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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