Franklin County

   August 2008
 

No-Sugar Added Cantaloupe Pickles

• 6 pounds of one-inch cantaloupe cubes (about 3 medium under-ripe* cantaloupe)

• 1 teaspoon crushed red pepper flakes

• 2 one-inch cinnamon sticks

• 2 teaspoons ground cloves

• 1 teaspoon ground ginger

• 4-1/2 cups cider vinegar (5%)

• 2 cups water

• 3 cups Splenda®

*Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.

Yield: About 4 pint jars

Day One:
Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch slices and peel. Cut strips of flesh into 1-inch cubes. Weigh out 6 pounds of pieces and place in large glass bowl.

Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot. Bring to a boil, then turn heat off. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.

Pour hot vinegar solution and spice bag over melon pieces in the bowl. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).

Day Two
Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil. Add Splenda®; stir  to dissolve. Add cantaloupe and bring back to a boil. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1¼ hours.

With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace. Cover with boiling hot syrup, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims   of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Process  pints in a boiling water canner for 15 minutes at 0-1,000 ft of altitude. Process pints in a boiling water bath canner for 20 minutes at 1, 000 to 6, 000 ft. of altitude. Let cool, undisturbed, 12-24 hours and check for seals.

Note: Trade and brand names are used only for information. Use of a trade name or brand name does not
imply approval of the product to the exclusion of others which may also be suitable.

Source:  The University of Georgia, Athens, for the National Center for Home Food Preservation. 2003

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08