I hate to tell you, but that is not a modern "canning" recipe but is an old fashion method called "open kettle" processing that was used before people learned about Botulism and other nasty bacteria problems.
Even if this recipe was properly processed in a Boiling Water Bath for 10 minutes, it potentially still would not be safe since it is not acidic enough (sugar & vinegar) to ward off bacterial growth due to the larger amount of water in the recipe.
Here is another recipe I found that seems to be in proper proportions and processing:
Watermelon Rind Pickles
7 pounds Thick watermelon rind
1/4 cup Pickling salt
1 quart Cold water
1 teaspoon Alum -- optional (not recommended *see Note)
7 cups Sugar
2 cups White vinegar
1/2 teaspoon Oil of cinnamon -- or 2 cinnamon sticks (in spice bag)
1/2 teaspoon Oil of cloves -- or 12 whole cloves (in spice bag)
Trim pink flesh and outer green from melon rind so you have white pulp. Cut pulp to 1-inch cubes overnight. Dissolve salt in cold water and soak melon-rind cubes overnight. Make more brine as needed to keep rind covered. Combine sugar, vinegar, oil of cinnamon, oil of cloves in a saucepan. Bring to a boil and pour over rind. Cover and let stand overnight. In morning, sterilize canning jars and lids according to manufacturer's directions. Drain off syrup into a saucepan. Pack the rind into sterilized canning jars. Bring syrup to a boil and pour over rind in jars; leaving 1/2" head space. Seal with sterilized lids according to manufacturer's instructions. Process in a boiling water bath for 10 minutes.
Source: "Blue Ribbon Pickles & Preserves by Maria Polushkin Robbins (St Martin's Press) Miami Herald, 9/28/95"
NOTES : Use of Alum is not recommended in modern pickling.
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