Title: Sour Canteloupe
Categories: Canning Penn Fruit
Yield: 1 Batch

3	lb	Diced canteloupe rind
1 1/2	c	Sugar
1/2	c	Vinegar

Pare the canteloupe and cut rind into 2 inch pieces. Weigh and measure. Combine with sugar and vinegar. Cook together slowly until fruit is clear, about 45 minutes. Pack into jars and seal.

SOURCE: "Edna Eby Heller's Dutch Cookbook", copyright 1960

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