Canning Recipes for All Occasions: Delicious Pickled Vegetables and Fruits That Will Make Your Mouth Water by Julia Chiles

Author:Julia Chiles [Chiles, Julia]
Language: eng
Format: epub
Published: 2019-04-15T22:00:00+00:00

Directions:

1. Combine canning salt and 128 ounces water in a large sealable container until salt dissolves.

2. Stir in watermelon rind. Cover container with lid or plastic wrap and set aside for 12 hours at room temperature. Drain liquid and rinse rinds thoroughly.

3. Bring the rest of the water and watermelon rinds to a boil in large pot. Reduce heat to medium low and simmer for 1 hour until rinds are tender. Drain.

4. In a spice bag or a piece of cheesecloth, combine cinnamon, allspice and cloves.

5. Combine white vinegar, white sugar, cherries and lemon in the pot with the spice bag and stir until sugar is dissolved.

6. Add rinds to the pot and bring mixture to a boil. Reduce heat to medium low and cook for 5-10 minutes until rinds are transparent.

7. Remove spice bag and discard.

8. Sterilize jars according to the canning method. Place one clove per jar and evenly divide pieces of the cinnamon stick amongst the jars.

9. Pack with rinds and pour vinegar into the jars, leaving ¼” of space left at the top.

10. Seal and store according to Canning Method

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