Photo: USDA ARS
Melons are another summer treat! They are best eaten fresh, but there freezing them for later use is an option.
Rinse with water and scrub the rind to remove dirt, then dry. Slice the melon into cubes or use a melon baller. Place pieces on a parchment-lined baking sheet and freeze. Then place frozen melon pieces in a freezer container. Just know the texture may change during freezing.
Melons, by themselves are not suitable for canning. In fact, they are a low acid food. There are a couple options to make cantaloupe into pickles or a conserve at www.canr.msu.edu/uploads/resources/pdfs/melons_(e3250).pdf. Watermelon rind can be made into pickles also. See https://nchfp.uga.edu/how/can_06/watermelon_rind.html.