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METHODS FOR PRESERVING CANTALOUPE
Prepare melons by washing and cutting as described above.
Freezing Cantaloupe
Select fully ripe but firm cantaloupe. Cut the melon into slices, balls, or cubes. After
freezing, melons are best used while still frosty.
Syrup Pack
Add light syrup (2 cups sugar to 4 cups [500 ml to 1 L] water to cover cantaloupe
pieces. One teaspoon (5 ml) of lemon juice may be added to each cup (250 ml) of
syrup for flavor. Package in plastic bags or containers, leaving some room to allow for
expansion during freezing.
Sugar Pack
Sprinkle cantaloupe pieces with sugar (21⁄4 cups sugar to each 5 pounds [475 ml to 2
kg] cut melon), allow to stand a few minutes, mix gently, and package in plastic bags
or containers, leaving some room to allow for expansion during freezing.
Unsweetened Melon
Freeze layers of melon between wax paper. Package in plastic bags or containers once
frozen. Melon should be used within 1 month. These are best if served slightly frozen.
Drying Cantaloupe—Not Recommended
Cantaloupe and other melons are not well suited for drying or for making into fruit
leather. This method of preservation is not recommended.Canning Cantaloupe—Not Recommended although I have done it
Cantaloupe and other melons should not be canned. Cantaloupe and other melons
are nonacidic (have a high pH), with pH values ranging from 6.1 to 6.6. Nonacidic
canned fruits support the growth of the bacterium that causes botulism when given
the right conditions, which include moisture, room temperatures, lack of oxygen, and
low-acid conditions.The high pH means that the product would need to be canned
using a pressure canner rather than a water bath canner to ensure product safety. Safe
processing times have not been determined
Cantaloupe preserves or pickle recipes from reliable sources can be safely
processed using a water bath canner because the addition of acids or acidic ingredients
safely lowers the pH.(NOTE: PEOPLE DO IT but at their own risk) not recommended for newbies..Many Amish do it…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
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