Recipe(tried): To Bradley R. Cunniff and Joel re. WRP

Hi Bradley and Joel, This is how I can Watermelon Rind Pickles. I can all spring and summer but mostly Jams and Preserves. I have tried a few different Jams and Preserves with Watermelon,but did not care for the outcome. However the Pickles are no problem. I use the recipe in the Ball Blue Canning Book. Of course you have to have your canning jars and other materials. If I can be of any further help, besides the recipe, let me know. I love to can! It is like a therapy for me. Not bad for a JERSEY GIRL! I have been in Georgia on a full time basis now for 2 years and love it here in the mountains.

Watermelon Rind Pickles
4 quarts cubed watermelon rind
1 cup canning salt
1 gallon cold water
7 cups sugar
1/2 cup thinly sliced lemon
(about 1 medium)
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
3 sticks cinnamon
2 cups vinegar
Peel watermelon rind , removing green and pink portions. Cut rind into 1 inch pieces. Dissolve salt in water; add rind and let stand 6 hours or overnight. Drain, rinse. Cover rind with cold water in a large saucepot. Cook until tender about 20 minutes;drain; set aside. Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large saucepot.Bring mixture to a boil and cook 10 minutes. Add rind, simmer until rind is transparent. Remove spice bag. Pack hot rind and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling -water canner. Yield: about 6 pints
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