Copyright © 2014 The FOURnet Information Network. All rights reserved.

CANNING GRAPEFRUIT 
Select ripe fresh grapefruit free from blemishes and of top quality. Peel and remove white portion to prevent bitterness.

Separate grapefruit into sections. Prepare a light to medium syrup, if desired. Bring syrup to a boil and allow to cool before use. Grapefruit may be packed in water or syrup. Do not use artificial sweeteners.

Raw Pack: Pack grapefruit sections into pint or quart jars. Cover with cooled syrup or water. Process in a boiling water bath canner for 10 minutes. Remove cover from canner and allow jars to sit in water for 5 minutes (this helps to complete the seal). Remove to a draft free place to cool.

Check seals and store in a cool, dark place for up to 1 year.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood