Incredible WATERMELON JUICE Canning Technique of the Villager! - Can Be Stored All Winter
Canning watermelon juice can be a great way to preserve its fresh taste for the winter months. Here's a detailed technique inspired by traditional methods that villagers might use:
Ingredients and Equipment:
Ingredients:
Fresh watermelons (choose ripe and sweet ones for the best flavor)
Sugar (optional, depending on sweetness preference)
Lemon juice (optional, acts as a preservative and adds flavor)
Equipment:
Large knife
Blender or juicer
Strainer or cheesecloth
Large pot
Canning jars with lids and bands
Water bath canner or large stockpot with a rack
Jar lifter
Funnel
Ladle
Steps:
Prepare the Watermelons:
Wash the watermelons thoroughly.
Cut the watermelons into small chunks, removing the seeds as much as possible.
Extract the Juice:
Blend the watermelon chunks in a blender or use a juicer to extract the juice.
Strain the juice through a strainer or cheesecloth to remove any pulp or remaining seeds.
Optional: Sweeten and Acidify the Juice:
Taste the juice. If it's not sweet enough, you can add sugar to taste.
Add a tablespoon of lemon juice per quart of watermelon juice to enhance flavor and help with preservation.
Heat the Juice:
Pour the watermelon juice into a large pot.
Heat the juice until it reaches a simmer (do not boil). This helps to kill any bacteria and enzymes that could spoil the juice.
Prepare the Jars:
While the juice is heating, sterilize the canning jars and lids by boiling them in water for 10 minutes.
Keep the jars warm until you’re ready to fill them to prevent cracking.
Fill the Jars:
Using a funnel and ladle, carefully pour the hot watermelon juice into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any juice residue.
Place the lids on the jars and screw on the bands until they are fingertip tight.
Process the Jars:
Place the jars in a water bath canner or a large stockpot with a rack at the bottom.
Make sure the jars are covered by at least 1-2 inches of water.
Bring the water to a boil and process the jars for 10-15 minutes (adjust for altitude if necessary).
Cool and Store:
Carefully remove the jars from the water using a jar lifter and place them on a towel or cooling rack.
Let the jars cool undisturbed for 12-24 hours. You should hear a popping sound as the jars seal.
Check the seals by pressing the center of each lid. If the lid does not pop back, it’s sealed properly.
Store the sealed jars in a cool, dark place. Properly canned watermelon juice can last up to a year.
Tips:
Ensure all equipment is clean to prevent contamination.
Use ripe watermelons for the best flavor.
The optional addition of lemon juice helps to maintain the juice's color and flavor over time.
This technique should help you preserve the refreshing taste of watermelon all through the winter!
#watermelon #watermelonjuice #villager
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