Preserve It!

Cantaloupe

CanningThe National Center for Home Food Preservation does not recommend canning cantaloupe.

Pickling (no sugar added/artificial sweetener) https://nchfp.uga.edu/how/can_06/no-sugar_add_cantaloupe.html

FreezingProcess: Unsweetened Dry Pack• Select fully ripe, firm cantaloupe• Wash cantaloupe• Cut melon into slices, balls, or cubes• Pack into containers, leaving 1 inch headspace

» For freezing, you may pack in 30% (1 ¾ cups sugar to 4 cups water) cold syrup

• Seal and freeze

DryingProcess: Dehydrator• Wash melons• Remove outer skin and seeds• Cut into ¼–½ inch thick slices• Dip in ascorbic acid for 10 minutes• Remove and drain well• Arrange in single layer on racks• Dry until leathery and pliable with no pockets

of moisture

Tips/ Tricks:Remember food safety – cantaloupe should be washed under clean running water just before

preparing and eating.

This document is to serve as supplemental material for those already knowledgeable on how to safely preserve food and should not serve as a guide

to someone completely new to food preservation methods. For further guidance, go to: https://extension.sdstate.edu/

SDSU Extension is an equal opportunity provider and employer in accordance with the nondiscrimination policies of South Dakota State University, the South Dakota Board of Regents and the United States Department of Agriculture.

S-0001-11