Moderator to Adoption & Foster Care, Cloth Diapering & EC, Gardening, Infertility, Large Families, and WOHM's
The Famous Belladonna Took
Join Date: Mar 2005
Location: In Bilbo's Heart, Formerly of Bag End
Posts: 7,805
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Re: Summer Canning 2014
Watermelon Rind Preserves
1 ½ quarts prepared watermelon rind
4 tablespoons salt
2 quarts cold water
1 tablespoon ginger
4 cups sugar
¼ cup lemon juice
1 ½ quarts water
½ cup thinly sliced lemon
(about 1 medium)
To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind. Let stand 5-6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water; and cook until fork-tender. Drain.
Combine sugar, lemon juice and 1 ½ quarts water in a large sauce pot. Boil 5 minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the melon rind is transparent. Pack hot into hot jars, leaving ¼-inch head space. Remove air bubbles. Adjust caps, process 20 minutes in boiling water bath.
Yield: about 6 half pints
From the Ball Blue Blook
---------- Post added at 08:20 AM ---------- Previous post was at 07:16 AM ----------
Today, I'm trying my hand at Nectarine Pepper Jam, a fruit salsa, and a nectarine blackberry combo. I've got to get these nectarines cleared out before it's tomato canning time.
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Beloved wife to my hubby since December 2002.
Blessed and grateful adoptive mommy to my three beautiful dds and two wonderful ds', collectively known as "The Kidlets"
Presto (ds) - age 22 almost
Sky (dd) - age 21 ish
Jolie (dd) - age practically 20
Jilly (dd) - age ditto
Sigh (ds) - age 15 or "thereabouts"
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