How to store?
The storage ability of a ripe melon fruit depends on many factors, among which the main ones are the structure of the fruit pulp and its chemical composition. The high density of the pulp also contributes to the successful long-term storage of the vegetable.
For the melons to be better stored, they must, first of all, be properly harvested. Fruits intended for long-term storage should be harvested together with a 2-3 cm long stalk.
It is also necessary to pay attention to the ripeness of the fruits: green, unripe, do not lay for long-term storage. They rot quickly. To ripen green fruits, they should be laid out in one layer in the sun and turned over every 3-4 days.
For the successful storage of melons for a long period, the optimum temperature should be from 2 to 4 degrees, and the air humidity should be up to 78%. Higher humidity will encourage fungal growth.
How to prepare?
In the republics where the cultivation of melons on an industrial scale is a national tradition, a number of ways have been invented to harvest these fragrant fruits. Melons are used to make honey, jam, and jam. In addition, they can be dried and dried.
For making jam select fruits with a thick layer of pulp, wash them and remove the skin 1.5 mm thick. The pulp is cut into cubes, covered with sugar and cooled for 2 hours. Then you should cook the syrup, pour over the diced melon and put it on the fire. It is recommended to cook in 2-3 doses.
- For 1 kg of melon pulp prepared for cooking, take 1200 g of sugar.
- For ten liter jars of jam, 5 kg 160 g of peeled fruits, 4140 g of sugar, 25-30 g of citric acid and 0.3 g of vanillin are required.
For making jam melon is prepared in the same way as for jam. In this case, 1.5 kg of sugar will be required per kilogram of peeled melon pulp. Pre-cut pieces should be blanched in 10% sugar syrup for 10-15 minutes. The recommended proportion is 50 g of sugar per liter of water. Then add sugar and boil the mass until cooked.
For a brighter aroma, citric acid can be added in the middle of the cooking process, and vanillin can be added before packing. Hot ready-made jam is laid out in dry, pre-calcined jars, which are rolled up with tin lids and left to cool completely, covered with a blanket.
A large harvest of melons is most typical for the southern regions with a warm climate. However, residents of more northern regions can also prepare jam from these fragrant fruits – simply in order to diversify their winter diet with an unusual delicacy.
Source : shkolazhizni.ru