SC - spiced canteloupe

[rudin at okway.okstate.edu]

     Are the jars sealed just through the heat of the cooked melon and 
     syrup?  Does it have to pressure cook also, or do you just wait for 
     the lids to dimple?
     
     Mercedes
     (Who has only done non-pressure cooking canning)
     


______________________________ Reply Separator _________________________________
Subject: SC - spiced canteloupe 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    5/3/98 12:56 PM


> I don't know why I thing pickled watermelon rind is not period, hell, I
> don;t even remember if watermelons are old or new world. I do know my recipe 
> for them when made with canteloupe is horrendous!
> 
> margali
     
Well, here's another recipe to try.  No idea as to period or not of the 
recipe, but since the idea of pickled melon is period, try this.
Spiced Cantaloupe
(from  "In a Pickle or a Jam"  Vicki Willder, Creative Home Library, 1971)
     
To make six 16 ounce jars
     
3 ripe cantaloupes, about 1 lb each.
        pared, seeded, cut in 1 inch cubes, or shaped with melon baller
     
1.5 teaspoon alum
8 cups water
3 cups sugar
2 cups white vinegar
2 pieces of stick cinnamon
1 Tablespoon allspice
1.5 teaspoons whole cloves
     
Dissolve alum in water in heavy kettle 
heat to boling
add cantaloupe and cook for 15 minuets
drain cantaloupe and wash well and set aside in a bowl
     
combine sugar, vinegar, and spices tied in a piece of cheesecloth in the same ke
le
heat to boiling
add melon and cook slowly until fruit is transparent, about 45 minutes 
remove spice bag
seal fruit and syrup in hot sterilized jars
     
bonne
 (I haven't tried the above myself, but have had good results from many other
recipes in the book. We are very fond of the gingered pears in syrup -- YUM to 
use the syrup as a glaze for ham or roast pork, then serve ther fruits with 
it. Unforetuneatly, my friend's dad's pear trees were knocked down by hurrican 
Fran, and I no longer have a free supply to barter for.)
     
     
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