Freezing Melons - Cantaloupe, Crenshaw, Honeydew or Watermelon

Select firm-fleshed, well-coloured, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls.

Pack into containers and cover with cold 30 percent syrup (see Table 1). Leave head space (see Table 2). Seal and freeze.

Pack into containers, leaving head space (see Table 2). Seal and freeze.

Type of Syrup	Percent Syrup *	Cups of Sugar **	Cups of Water	Yield of Syrup in Cups
Table 1. Syrups for Use in Freezing Fruits.
Very Light	10%	½	4	4½ cups
Light	20%	1	4	4¾ cups
Medium	30%	1¾	4	5 cups
Heavy	40%	2¾	4	5 1/3 cups
Very Heavy	50%	4	4	6 cups
* Approximate. ** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavoured honey. A larger proportion of corn syrup may be used if a very bland, light-coloured type is selected.

Type of Pack	Container with wide top opening		Container with narrow top opening
Table 2. Head space to allow between packed food and closure.
Type of Pack	Pint	Quart	Pint	Quart
Liquid pack*	1/2 inch	1 inch	3/4 inch***	1 1/2 inch
Dry pack**	1/2 inch	1/2 inch	1/2 inch	1/2 inch
* Fruit packed in juice, sugar, syrup, or water; crushed or puréed fruit, or fruit juice. Fruit or vegetable packed without added sugar or liquid. * Head space for juice should be 1 ½ inches.