Canned melon for the winter in jars: tasty and practical. How to prepare canned melon for the winter without sterilization

In this article we will tell you how to make melon blanks for the winter. If you want to diversify your menu and surprise your loved ones with new dishes, be sure to read the following recipes.

Melon jam

This bright, beautiful and incredible delicious dessert your family and friends will surely love it. The lemon preparation is very easy to make, and if you wish, you can supplement it with any fruit to get a rich taste. Jam Recipe:

Take a ripe melon, wash it, cut it in half and remove all the seeds with a spoon. Next, cut the pulp into small cubes.
Pour the workpiece with sugar and leave it alone for ten hours.
When the right time has passed, put the juiced melon on the fire.
Wash one lemon, cut it into thin slices and send it to the pan.
Process the second lemon, cut it in half, squeeze the juice out of it and pour it over the melon.
When the syrup boils, reduce the heat to a minimum and simmer the jam for about one hour. If after the specified time the jam is still not homogeneous, then continue cooking it for some more time.

Arrange the finished treat in sterilized jars and close the lids.

Watermelon jam

If you are partial to sweet watermelons and juicy melons, then preserve their taste and aroma by cooking original jam. It is very easy to make melon blanks for the winter, the recipes of which we have collected in this article. The following recipe is no exception:

Start with one kilogram watermelon rinds. To do this, remove the red and green part, and cut the white flesh into small pieces.
Boil blanks in hot water until they become soft. After that, boiling water should be drained, and the crusts should be poured with separately cooked sugar syrup(it will need to be prepared from two glasses of water and five glasses of sugar).
Boil watermelon until cooked, adding to it the juice and zest of one lemon, as well as vanilla on the tip of a knife.

The readiness of jam can be determined by its drop, which should hold its shape and not blur. As you can see, preparations for the winter from melon and watermelon are very simple. So read the following recipes and implement them in your kitchen. From this fruit you can make wonderful preparations for the winter.

Melon in syrup

Make this sweet treat in the fall and you'll get tons of compliments in the winter. very easy to prepare:

Prepare and process three liter jars.
In a saucepan, mix two cups of sugar, one teaspoon of citric acid, pour a liter of water, mix everything and put on fire.
Bring the syrup to a boil.
Carefully process a ripe melon (two or two and a half kilograms), remove the core and seeds, and cut the flesh into large pieces.
Put the blanks in jars, fill them with syrup and sterilize for ten minutes.

Close the melon with lids and roll up. Store the dessert in the refrigerator or any other cool and dark place.

Jam for the winter without sterilization

Melon blanks for the winter are very fragrant, beautiful and tasty. To prepare the original jam, you will need to peel and seeds one large melon, and cut its flesh into medium-sized cubes.

Pour 400 ml of water into the pan, boil it and send the prepared pieces there. Boil them in boiling water for five minutes, and then drain the liquid. If the melon remains hard after this time, increase the cooking time.
Add sugar to the water in which the melon was boiled (one kilogram of sugar per kilogram of fruit).
When the sugar is completely dissolved, put the melon in the pan and boil it for ten minutes. After that, take a break for 10-12 hours and repeat this sequence three more times. Please note that the syrup can be periodically added.

Do not forget to remove the foam during cooking and gently mix the contents of the pan.

Harvesting melons for the winter in jars

Prepare a delicious dessert for the winter from your favorite fruits. This time we suggest you use melon and orange, which we will cook according to the traditional recipe for several days:

Cut the pulp of one medium-sized melon (about one and a half kilograms) into cubes and send to a saucepan with a thick bottom.
Cut two oranges into pieces and add to the melon.
Pour in two cups of sugar and leave overnight.
Boil the prepared products several times, add to them citric acid And vanilla sugar taste.
Pour the jam into sterilized jars and close them with lids.

Melon blanks for the winter are not only tasty, but also very beautiful. Therefore, serve the jam to the table, having previously laid it out in transparent vases.

Melon compote

Delicious and flavored drink from ripe melon very easy to prepare. Pour it into jars and enjoy the taste of a bygone summer all winter long. If you wish, you can make preparations for the winter from overripe melons. Read the compote recipe below:

Free melon pulp from seeds and peel, and then cut it into cubes.
Pour in enamel pan one liter of water, add 650 grams of sugar to it and bring to a boil. After that, lower the heat and boil the syrup for another eight or ten minutes.
Dip the pieces of melon into the pan, add a couple of pinches of citric acid to it and bring to a boil again. Then boil the food for another five minutes.
Sterilize and dry a few jars, use a slotted spoon to put melon pieces in them and fill them with syrup. Cover the dishes with clean lids and sterilize for 20 minutes.

Roll up the prepared jars, turn them upside down, wrap them in a blanket and leave them alone until they cool completely. Ready drink store in a cool and dark place.

Jam from melon and apples

This bright and fragrant treat will surely fall in love with all members of your family. serve it up winter evenings guests with hot tea and remember the best moments of the past summer. To prepare melon blanks for the winter, you will need to peel the melon from a rough crust, remove the middle and cut the pulp into cubes.

Put the prepared pieces in an enameled pan, fill them with half a glass of water and cook over low heat for a quarter of an hour. Do not forget to periodically stir the future jam.
When the melon is soft, push it through a sieve with a wooden spatula.
Carry out a similar procedure with apples: wash them, peel them from seeds and peel, cut into pieces. Boil the pulp for fifteen minutes, and then also wipe through a large sieve. Bring the puree back to a boil.
Add melon to the apples, reduce the heat, add 300 grams of sugar and cook, stirring, for another half hour.
When the right time has passed, pour another 300 grams of sugar into the pan and cook the jam for another quarter of an hour. Please note that the total cooking time should not exceed 45 minutes. Otherwise, the jam will darken and lose all flavor.

Arrange the jam in sterilized jars, close the lids and cover with a warm blanket. When the treat has cooled, it can be stored in a cool and dark place.

Winter jam in a slow cooker

Modern housewives prefer to use modern kitchen appliances for homework. Therefore, we suggest that you pay attention to the following recipe.

First, prepare the syrup: pour water into the multicooker bowl and add one kilogram of sugar to it.
Wash one small lemon thoroughly, cut the zest from it, and cut the pulp into small slices and also send it to the bowl.
Turn on the device, set the "Cooking" or "Steam" mode and wait until the sugar is completely dissolved. If you want to speed up the process, then use powdered sugar instead of sugar.
Melon (two kilograms), peel and seeds, and then cut into pieces. Send them to the slow cooker along with the chopped zest. If desired, you can also add vanilla, ginger, or any other spices.
Bring the contents of the bowl to a boil, then turn off the appliance and leave it overnight with the lid closed. In the morning, boil the future jam again and leave it alone for 10 hours again. Repeat the procedure two more times.

Pour the jam into pre-sterilized jars and close them with lids.

Conclusion

We hope that you will enjoy the winter melon preparations, the recipes of which we have collected in this article. delicious jam, a variety of jams and other sweet desserts will be able to please your loved ones and cheer you up at any time of the year.

It is almost impossible to find people who do not like melon very much. Those who love it try their best to enjoy it for as long as possible. Canned according to the most different recipes melon for the winter in jars is able to delight with taste and freshness even until spring. Preparations for the winter from melon can be used to prepare recipes for desserts, jams, compotes, spicy snacks, toppings, side dishes and components for salads.

Melon in vanilla syrup for the winter

To prepare vanilla melon dessert according to this recipe, you will need the following ingredients:

Vanilla pod or vanilla sugar- 1 teaspoon;
Water - 1 liter;
Melon - 1-2 pieces;
Citric acid - 1 teaspoon;
Sugar - 2 cups.

Wash and sterilize containers with canning lids. Dissolve sugar in water, add vanilla and bring the solution to a boil. If you're using a vanilla bean for this recipe, cut it lengthwise and dip it in water, then remove it from the syrup when it boils. After boiling water with sugar and vanilla, add citric acid, stir and remove from heat to cool the syrup.

While the syrup is cooling, prepare the melon. Cut the fragrant fruit in half, remove the seed part and peel from it. Cut the melon pulp into slices and then into small cubes.

Arrange melon cubes in prepared jars, trying to fill the free space tightly.

Pour the syrup into the jars so that it covers the cubes to the top. Cover the jars with lids and send to be sterilized - at least 15 minutes for a liter jar and about ten minutes for a half-liter jar.

Seal the jars and leave at room temperature until completely cool, and then you can store to a cool place.

Prescription option without sterilization

Prepare dishes, melon cubes and syrup as described in the recipe above. Place cubes in hot jars and top with boiling syrup. Seal jars with hot lids, turn necks down, cover with a pillow, blanket or thick towel and wait for natural cooling. Then put away for storage.

Melon preserved in syrup this way can be stored all winter.

Melon marinated in honey syrup for the winter without sterilization

Take the following products for this recipe:

Melons - 1 kg,
Water - 1 glass,
Honey - 4 tablespoons
Grape or Apple vinegar- 0.5 cups,
Salt - a pinch.

After washing and peeling the fruit from seeds and peel, cut the pulp into medium-sized cubes and put them tightly in hot, dry jars, sterilized in advance.

To prepare the marinade according to the recipe, dilute the honey. Then, while stirring, add salt.

Place the mixture over medium heat and continue stirring until it comes to a boil. Pour in the vinegar, bring to a boil again and immediately pour over the melon pulp cubes.

Cork jars with heated lids. For best taste let the melon blank marinate for at least a month, putting it in a cool dark place for storage. After all the longer it brews, the tastier it becomes.

The fruit harvested according to this recipe is perfectly used as a dessert and as components for other dishes, such as salads, pastries or chicken dishes.

Cinnamon compote without sterilization from melon and lemon for the winter

Take the following prescription foods:

Water - 3 liters,
Melon - 1.5-2 kg,
Sugar - 1.5 cups
Lemon,
Ground cinnamon - 1 tablespoon.

Wash the fruit, cut in half, remove the seed and peel, and then cut the flesh into cubes with a side of about two centimeters.

Wash the lemon, cut into semicircles and remove the seeds from them.

Boil water, put melon and lemon slices in it.

Leave to cook over medium heat for fifteen minutes. When the pieces of pulp acquire the desired soft consistency, and the syrup acquires a rich melon taste, pour the finished compote to the top into hot sterilized jars and immediately cork with lids.

Ginger melon, canned for the winter

Take the following components:

Melon - 2 kg,
Sugar - 3 cups
Citric acid - 1 teaspoon,
Ground dry ginger - 2 pinches,
Water - how much banks will "take".

Prepare the fruit as described in the recipes above and cut the melon pulp into small pieces. You can cut balls out of it with a special knife or a teaspoon.

Place the pieces of melon loosely enough in sterile jars and pour boiling water into them. Cover the jars with a cloth and let the water brew a little - about twenty minutes.

Drain the water from all the jars into one saucepan, add sugar, ginger and citric acid. Stir, let it boil and distribute the resulting boiling syrup into jars.

Seal, turn upside down and let cool naturally.

Canned melon compote for the winter without sterilization

Pick the following ingredients:

Melon - 1 kg,
Water - 3 liters,
Sugar - 600 grams,
Citric acid - half a teaspoon
The orange is small.

Sterilize jars with lids ahead of time.

Prepare the melon and orange as described above, removing the seeds and peel and cut them to taste. You can also cut balls from the fruit.

Boil water with citric acid and sugar, boil slices of melon and orange in it for about fifteen minutes over low heat.

Divide the finished compote into heated jars and cork with hot lids. Turn the jars upside down and let cool completely.

Step 1: Prepare the melon.

First prepare the melon. Be sure to rinse it and only then divide it into halves, and then into thin slices. Take one such semicircular slice in your hand, make vertical cuts on it, and then simply cut the flesh from the crust.

As a result, you should get such delicious melon cubes.

Step 2: Prepare the ginger.

Rinse and peel the ginger root. Then cut a couple of small thin slices from it.

Step 3: Preserve the melon.

To the bottom of the clean glass jars put the ginger slices, and then lay the melon cubes tightly together. Sprinkle with sugar and add citric acid. At the very end, fill all this beauty with boiling water to the very top, leaving minimal space for air.

Loosely cover the filled jars with lids and place them in a saucepan lined with cheesecloth or cheesecloth. Pour everything warm water up to the shoulders of the cans. Important: The water in the pot and inside the jars should be about the same temperature. Put the pan on the fire and bring the water in it to a boil, then turn off the gas a little so that it doesn’t boil so much, cover everything with a lid and sterilize the jars with blanks for 5-7 minutes.
After sterilization, remove the jars from the pan and immediately close the lids tightly. Wrap with a blanket or blanket, turn upside down and leave to cool completely. Turn the cooled jars of canned melon back upside down and put them in a dark, cool place until the right time.

Step 4: Serve canned melon.

canned melon very fragrant and sweet. Use it to make a variety of desserts, surprise your guests with a summer treat in the middle of winter, or just enjoy it with hot tea.
Bon appetit!

The amount of sugar can be varied to taste, making the workpiece sweeter or, conversely, less cloying.

Ginger root is an optional ingredient for canning melons, but with it, preparations are more fragrant and interesting.

The indicated amount of ingredients should be enough for 2 cans of 0.5 liters.

Melon for the winter - recipes are not limited only habitual jam and compote. In the cold period, it is possible to buy this berry in supermarkets, but it taste qualities won't be as saturated. In the melon season, it is worth trying one of the recipes that will help preserve its taste and aroma. The blanks can be served as a dessert or added to pastries.

dried melon

The easiest way to cook melon for the winter is to dry it. The process does not use sugar and other additives, so the dish is perfect for those who follow a healthy lifestyle. This low calorie dessert You can take it with you as a snack or combine with other dishes.

In this melon recipe for the winter, only this berry is needed. It is more convenient to cook it on drying, but you can simply spread it out at room temperature under the sun.

Ready dried melon stored in a dry dark place. You can also pack it in vacuum bags.

Canned melon

Canned for the winter, retains all taste. If cooked properly, it will resemble a pineapple. For an average melon weighing 2 kg, you will need a glass of sugar, a liter of water and a little citric acid.

Melon marinated for the winter is soaked in sugar syrup and remains juicy. In winter, it goes well with honey and cinnamon. It is added to cottage cheese casseroles, served as a filling for pancakes.

Pastila from melon

One of unusual recipes from a melon for the winter is a marshmallow. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration of the festive table. It resembles candy and has a dense, viscous texture.

For 1 kg of melon pulp, you will need about 2 cups of water and 1 cup of sugar. Pastila will turn out more juicy and sweet if you replace sugar with liquid honey.

Pastila is stored in the refrigerator, while it is suitable for consumption until the next harvest. In order to retain its taste and not dry out, each roll must be wrapped tightly with cling film.

Even if there is no dryer on the farm, there are no fewer options for what to cook from melon for the winter. Instead of this apparatus, you can use the oven. In this case, the marshmallow puree is spread in a thin layer over parchment paper, previously lubricated with vegetable oil.

Melon is a versatile delicacy that is useful both raw and as a base for winter preparations. There are many melon recipes step by step with photos, each of which will return summer fragrance during the cold season. Canned or pickled melons are perfect for hearty winter baking, toppings for cakes, pies or pancakes.

In dried form, it can be served with nuts and, as well as decorate desserts with it. Pastila is an unusual sweet that is not even sold in all supermarkets. In any case, you should take care in the summer and keep the melon taste and aroma for the whole year.

Good day, dear friends. Today we will make preparations from melons for the winter.

Summer is over. Autumn reminds of this every day in the morning coolness. The main blanks took their place on the shelves for long-term storage. And my hands just itch: in order to conserve such a thing, how else would I try and stock up more supplies? It's time to remember the melon.

She is now confidently leading on all shelves and attracts everyone's attention with her aroma and sunny look. Let's not languish, but pay attention to her and give her the floor: so what can be prepared for the winter from the fruits of this beauty.

Do not worry about how to save a melon for the winter. It is very easy to make, the cooking process is similar to the preservation of ordinary vegetables and fruits. What can be cooked? Anything: compotes, candied fruits, jams, jelly and marshmallows. It can be dried and frozen. And this is what we will do with you.

Candied melons at home

Before preparing candied melons, prepare the syrup. To do this, dissolve a little more than a kilogram of sugar in two glasses of water. This solution is enough for a kilogram of melon. Peel the fruit from the peel and seeds, cut into small cubes.

Boil in several doses, most often 3-4 times. After cooking, fold in a colander, dry on fresh air. You can sprinkle if you wish. powdered sugar.

How to make melon jam

The procedure for making jam is as follows:

For jam, select only the solid part of the product. Remove the skin, seeds and inner soft part of the melon.
Cut the product into small pieces.
Dip the pieces in boiling water for a few minutes and immediately cool in cold water.
Prepare the syrup: boil a little more than a kilogram of sugar in two glasses of water.
Put the melon into the syrup and boil for a few minutes.
Set the jam aside for 8 hours and boil again.
Cook for 3 - 4 doses. At the last boil, add 4 g of citric acid.

Roll up in sterile jars, turn over and cool according to all the rules of preservation.

Video about making melon jam in a slow cooker

It is not necessary to make jam from the pulp, you can try to make it from the peels. To do this, remove a very thin layer of peel from the crusts.

Cut the melon into small pieces. Sprinkle with sugar by weight equal to melon, mix everything and set aside. After 7 hours, put the melon on the fire and boil for 5 minutes, stirring constantly.

Refrigerate and taste. If you already like the jam, bring to a boil and close in sterile jars.

Add vanilla if desired. To make the jam richer, you can cool it again and boil it again.

delicious recipe apricot jam can be found.

Very tasty and fragrant jelly You can serve with or without pieces of melon, it's not for everybody. In addition to sugar, you will need fresh lemon juice.

First option

Squeeze juice from 900 g of melon. Boil a syrup of 300 g of sugar per liter of water. Soak 60 g of gelatin. Combine melon juice, lemon juice, syrup and gelatin. Bring to a boil. Pour into molds and refrigerate.

Second option jelly preparation. More interesting:

For 400 g of melon, take 400 g of water, 10 g of gelatin. You will also need 4 s. spoons of sugar and a spoonful of lemon juice.

Soak gelatin and hold in a water bath.
Boil melon pieces with sugar for 5 minutes.
Add the melon rind while boiling, then discard.
Combine slightly cooled juice and dissolved gelatin.
Place the melon pieces in the glasses and fill with liquid.

Refrigerate. You can put not only boiled melon, but also fresh. It will be delicious and interesting.

Read blackcurrant jelly recipes, but redcurrant jelly.

Dried melon at home

In order to dry or dry the product, only melons from durum varieties. The peculiarity of this fruit is that after drying, the slices remain plastic and they are easily braided into pigtails or twisted into balls.

Let's start cooking:

Peel the melon and cut it into slices 2 cm thick in a special way. You need to get two undivided slices, in this case you can conveniently hang the slices to dry.

It will dry for about two weeks, you need to constantly turn it over. It can be stored in a woven and air-tight polyethylene state. The pieces keep well in glass jars.

canned melon

For one jar of canned melon, you will need 4 tablespoons of sugar, a pinch of citric acid, and two ginger slices. Place pieces of melon, ginger, sugar in prepared jars, pour boiling water and set to sterilize for 5 minutes. Roll up and cool according to the rules.

canned melon like pineapple

Which is tastier: or melon? That's a moot point. But one thing is certain. Pineapple is still an exotic product, and even with a history. A hundred years ago, it was designated as a product for the bourgeoisie, remember, Mayakovsky hinted at it. So let's try to conserve the melon in a bourgeois way.

Cooking order:

First, prepare the syrup. To do this, dissolve 2 cups of sugar in a liter of water, add a teaspoon of citric acid, boil and cool.
Start cooking. Only ripe, firm and sweet fruits are suitable. Cut the melon, remove the seeds, cut the product into small cubes.
In sterilized liter jars, put tightly pieces of the product. Pour in syrup and place in a saucepan to sterilize.
Within a quarter of an hour, the jars should stand in boiling water. Close with a seaming key, turn over and bring to room temperature in a warm place.

Video on how to preserve a melon for the winter

pickled melon

The recipe is pretty interesting. Fans of something unusual should definitely try it. For ten half-liter jars, prepare half a kilogram of sugar, 22 g of acetic 80% essence, 1.35 liters of water.

In each jar, put 3 peas of allspice, a little cinnamon and cloves.
Cut the melon into pieces, hold for 4 minutes in boiling water and cool quickly under running water. Pack in jars.
Add sugar to water, boil for 10 minutes.
Strain the syrup, pour into a saucepan, add vinegar, pour jars with hot marinade.
Leave to sterilize for 10 minutes.

Roll up, turn over and refrigerate. All this is familiar to you.

In order to dry a melon in a dryer, there are no special secrets. Peel the product, remove the seeds, cut into slices up to 1 cm thick. Carefully arrange on the trays. You will need 11 hours of time at 55 degrees. Be prepared that the melon will decrease in weight by more than ten times.

You can dry the melon in the oven. Arrange the pieces on the racks. Dry at 75 degrees for the first 6 hours. Turn off the fire. Give a couple of hours time to equalize the temperature and continue to dry at 60 degrees. The whole process will take you about a day.

Pastila from melon

To prepare from a kilogram of melon, you will need one and a half liters of water and 4 cups of sugar. Also prepare two lemons, some powdered sugar and crushed almonds. Get to work:

Pour the melon cut into small pieces cold water and cook covered until the product becomes soft.
Rub through a sieve, add sugar, lemon juice and continue to boil until a thick mass is obtained.
Spread the puree on a wet baking sheet and keep it in a ventilated area for a day so that the product dries.
Cut into pieces, sprinkle with powdered sugar and almonds.

Video - melon marmalade

How to freeze melon for the winter

melon contains a large number of moisture, therefore, the faster you manage to freeze the product, the more beautiful it will look. For storage, cut the melon into small pieces or make balls with a special spoon - it will be more interesting. The product is more conveniently stored in special resealable bags or containers.

The best way to freeze is to arrange the melon pieces in a single layer on a tray, put in freezer. After the pieces are frozen, pack in a container for storage.

Quickly, the product will help cool the pieces of ice added to the storage container. Choosing any of the freezing methods, you will receive a product filled with vitamins, minerals, with all useful qualities, but it is very difficult to achieve the preservation of the internal structure.

Therefore, I suggest trying to freeze sorbet for the winter. To prepare, take a glass of sugar and water for 4 cups of melon cubes. Add citrus juice to taste.

Boil the syrup, refrigerate. Beat it in a blender with melon, add orange or lemon juice. Lay out in a container. Allow the sorbet to warm slightly to room temperature before serving.

Melon in syrup for the winter

Melon cooked in syrup, according to its recipe, is a bit like a blank for pineapple. But the technology of preparation is different. Immediately make a reservation that the recipe is designed for 6 kg of a solar product. Operating procedure:

Wash the jars thoroughly and pour over with boiling water.
Select an intact, slightly unripe, firm but sweet melon.
Remove the seeds and skin, finely chop.
Pack in jars. Pour boiling water over and soak for 20 minutes.
Drain the water, add 700 g of sugar and boil the syrup for 20 minutes, stirring until the sugar dissolves and removes dark foam on the surface of the water.
Fill jars with syrup. Sterilize for a quarter of an hour, before closing, put citric acid in a jar at the tip of a knife.

Roll up the jars, turn over and keep warm until completely cool. Store food as cool as possible.

Juice

You can get from a melon using a juicer or a press. For obtaining use ripe whole fruits. The peculiarity of the preparation is that the fruit is used along with the peel.

If the resulting liquid is boiled 8-10 times over low heat, melon honey will be obtained. To prepare the product, the liquid must be filtered twice: before and after the boiling process.

Compote of melon and apples

In order to cook, you need 600 g of melon, 400 g of sugar, 800 g of apples. It will take 5 liters of water, you can add a little plum, its acid will perfectly emphasize the sweetness of the melon. Compote is prepared simply:

Peel the apples and cut into slices.
Peel the melon and cut into pieces.
Boil apple peel 15 minutes and discard. Add sugar and put apples, after 7 minutes put plums, bring to a boil. Add melon, pour into prepared sterilized jars and roll up.

How to store at home

Melon does not apply to perishable products, observing certain storage rules, you can make it meet the winter and be a table decoration.

First you need to choose the right fruits. All wrinkled, with specks and barely noticeable defects, immediately put aside. They themselves will not be preserved and will not be given to others. Choose dense, slightly unripe fruits.

If you have grown a melon on your site, then try to specially prepare it for storage. Tear it off the stem, while it is desirable to keep 3 cm from the tail. After that, let the melon lie down for 2 days on one side, then on the other, right on the bed under the sun.

It is best to store the melon in a room with a humidity of 80% and a temperature of just above zero. And treat the room with a smoke bomb before storage. Well melon is stored in a suspended grid. Can be stacked on shelves. The only limitation: melons do not tolerate the neighborhood of potatoes and apples. The latter contribute to the rapid ripening and reduction of the melon shelf life. But potatoes can destroy everything: both taste and smell.

Use pickled and canned products to surprise guests and decorate holiday tables. And leave the most delicious dried and dried pieces of melon to the children.

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