Franklin County

   August 2008
 

Preserve little extras with cantaloupe

Late summer is the perfect time to enjoy melon and experiment with new melon canning recipes.

The perfect cantaloupe or muskmelon has a raised netting over a yellow-skinned background, orange flesh, and a musky aroma. Cantaloupes are harvested from May to  November, with the peak harvest from June to October.

Harvest melons at “full” slip, or when a slight crack completely circles the stem and the melon can be remove with little or no pulling. Keep the  harvested melon out of the sun to prevent moisture loss and  over-ripening.  Cantaloupes are best consumed as soon as possible after harvest.

Selection. Choose melons with a characteristic aromatic smell, a smooth, rounded stem scar, yield slightly to pressure on the blossom end, and have a yellow background color under well-developed netting.  Melons should be free of cuts, bruises, or soft areas.

Melons will ripen after harvest, but the sugar content will not increase. If the melon is not ripe, store at room temperature for one or two days.

Storage. The best refrigerator storage temperature for ripe cantaloupe is 36^o F to 41^o F.  Melons will keep in the refrigerator about 5 days.

Keep melons safe to eat. Cantaloupes are grown in close contact with the ground, which may introduce bacteria from soil, water, and animals. Bacteria from human contact may also contaminate melons during and after harvest.

Wash melons before preparation or eating.  Wash hands before and after preparing melons and use clean equipment, utensils and  cutting    surfaces. The use of soap or detergent is not recommended. Melons are porous and can absorb detergent residues. Most bacteria will be removed by scrubbing the whole melon with a clean vegetable brush under clean running water, blot dry with clean paper towels.

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 water) to cover cantaloupe pieces. One teaspoon lemon juice may be added to each cup of syrup for flavor. Package in freezer bags or containers, leaving 1-inch head space.

Sugar pack. Sprinkle 2-¼ cups sugar over 5 pounds prepared cantaloupe pieces. Let stand 5 minutes, mix gently, and package in freezer bags or boxes.  Leave ½-inch head space.

Unsweetened pack. Tray freeze layers of melon between wax paper.  Package in freezer bags or containers once frozen (about 6 hours).  Use within 1 month.  Best served slightly frozen.

Canning cantaloupe. Canning  is not recommended since the pH of cantaloupe and other melons range from 6.1 to 6.6, which is not acidic enough to be processed in a boiling water bath canner.  Products at this pH must be pressure canned, which would result in a mushy product.

Cantaloupe pickles and preserves may be safely processed using a water bath canner because the addition  of vinegar or lemon juice makes the product safe for canning. 

Source:  Publication 8095 Cantaloupe: Safe Methods to Store, Preserve, and Enjoy. University of California. 2003 http://anrcatalog.ucdavis.edu/pdf/8095.pdf

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