CANNED CANTALOUPE

Cantaloupes are a very low acid fruit, which means that typically they are not good candidates for canning. I did TWO jars of it and combined the rest of it in 3 jars of juicy fresh peaches and a healthy dose of lemon juice, which ups the acid level enough so that they can be safely preserved in a PRESSURE canner not water bath

Canned Cantaloupe

Make a heavy syrup… with water, sugar, and corn syrup…

peel cantaloupe.. take out seeds… slice in large chunks

any juice in bowl add to your syrup…

place cantaloupe in clean jars, pour hot syrup over fruit

wipe rims.. add lids and rings..

put in canner and bring to ten lbs pressure… then turn OFF once it reaches ten.. let pressure drop naturally.

Not recommended by FDA… but Amish have done it… if you do decide to can it.. don’t put up a lot..  ALSO Freezing in sugar syrup is easier… ‘ )

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it’s been a while and I am ready for some of my canned cantaloupe .. now it’s TIME TO TASTE…

I have heard and READ on many websites how it is NOT good after being canned I BEG TO DIFFER.. it is AWESOME the way I did it.. course it was softer but it still had texture and with the heavy syrup and cantaloupe juice mixed in it was heavenly..

I also canned some cantaloupe with peaches.. they go great together and the peaches give you more acid for your peace of mind …