Michigan State University Extension
Preserving Food Safely - 01600644
10/13/97

### FREEZING MELONS

    SLICES,
    CUBES OR BALLS

        Prepare:   Cut firm-ripe melons in half;  remove  seeds

    and
    soft tissues holding them.   If for slices or cubes, cut

    off
    all rind;  cut to shape.   If for balls,  do not cut off

    rind,
     but  scoop with a baller,  taking care not to include

    any
    rind.

        Wet pack, syrup: Cover with 30 (1 cup water to 3/8 cup

    sugar)
    percent syrup.  Leave 1/2-inch headspace.

       Seal, label and freeze.

    CRUSHED
    (NOT FOR WATERMELON)

        Prepare:   Halve,  cut off rind; remove seeds and their

    soft
    tissue.  Crush or put through the food chopper, using a

    coarse
    knife.

        Wet  pack,  juice:   Add 1 tablespoon sugar to  each  1

    quart
     of  crushed  melon, if you wish, also add 1  teaspoon

    lemon
     juice  per  quart to  perk  up the flavor.  Stir   to

    dissolve.
     Pack, leaving 1/2-inch headspace.

        Seal, label and freeze.

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