Candied Watermelon Rinds

Bring a large amount of water to a rolling boil in an enamel pot over extremely high heat. Add salt and then the rinds of watermelon; return to a boil. Cook for 20 minutes, then drain off the excess liquid. Add a substantial quantity of sugar and vinegar to the pot; bring to a boil. Remove from heat, stir in the watermelon rinds, cover the pot, and let it sit overnight.

The next day, transfer the watermelon rinds from the syrup to a clean bowl using a slotted spoon. Heat the syrup in the pot over extremely high heat; add more sugar and bring to a boil until it dissolves completely. Remove from heat, stir in the watermelon rinds, cover the pot again, and let it sit overnight.

This process will be repeated every day for a total of 7 days. On the seventh day, inspect the rinds from the syrup for any signs of deterioration and transfer them to a clean bowl using a slotted spoon. Heat the syrup in the pot over extremely high heat; add even less sugar and bring to a boil until it dissolves completely. Remove from heat, stir in the watermelon rinds, cover the pot again, and let it sit overnight.

The process will be repeated for 6 additional days. On the tenth day, check the rinds from the syrup for any signs of deterioration and transfer them to a clean bowl using a slotted spoon. Heat the syrup in the pot over extremely high heat; add an even smaller amount of sugar and bring to a boil until it dissolves completely. Remove from heat, stir in the watermelon rinds, cover the pot again, and let it sit overnight.

The process will be repeated for 6 more days. On the sixteenth day, prepare 14 canning jars by inspecting them for any cracks or rust. Discard any defective jars and wash the new, unused lids and rings in warm soapy water. Sterilize the jars, rings, and lids in boiling water; then submerge them in simmering water until they are ready. Pack the rinds into the sterilized jars, making sure there is no spaces or air pockets on the sides. Add a few cloves and a cinnamon stick to each jar. Return the syrup to a boil; fill the jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel and remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill it halfway with boiling water. Carefully lower the jars 2 inches apart into the pot using a holder. Pour in more boiling water if necessary to cover the jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 to 15 minutes. Remove the pot from heat; let the jars stand in water off heat for 2 hours.

Remove the jars from the stockpot; place them on a cloth-covered or wood surface, several inches apart until they cool down. Once cool, press the center of each lid with a finger to ensure that the seal is tight (and lid does not move up or down). Store the jars in a cool, dark area for 2 weeks before opening.