|5 lbs. peeled, deseeded grapefriut|
Here's the recipe for canning your citrus fruits.
13lbs. of citrus fruit to yield about 9 pints
(you can mix and match fruits if you like. (It will take more fruit if you're using lemons or limes)
4 cups sugar
6 cups water or citrus juice or combo of both
Get your water bath canner set up with the water and jars inside and bring to a simmer.
Put your lids in a sauce pan with water and simmer.
Peel and deseed the citrus fruit. I like to peel with a knife. (Save those skins for candied peels.)
Pull segments apart and put into a large bowl.
When you are done peeling and deseeding all the fruit you're ready to make the syrup.
Combine the water/juice and the sugar and bring to a boil stirring to incorporate.
Pull your jars out of the canner, drain, and fill with the fruit to 1/2" of top,
then add your syrup to 1/4' of the top.
Slide a wooden spoon handle down the inside of the jar to release any air bubbles.
Wipe the rim of the jar with a damp clean cloth, apply the lid and then the band.
Place the jars in the canner as you fill them.
Once you get the canner filled put the lid on and bring to a boil.
Make sure the water covers the tops of the jars by about 2".
When you have a rolling boil set your timer to 10 minutes.
After the 10 minutes are up remove the jars and place on a folded dish towel to cool.
My canner only holds 7 pints at a time so I have to do 2 separate batches.
If you don't have a canner you can use a large stew type pot with a folded dish towel in the bottom.
(You don't want your jars on direct heat.)
If you have any of the syrup mixture left over you can ladle it into jars to make juice. Just can up as you would the fruit.
|CANNED ORANGES AND GRAPEFRUIT|
I hope you give this a try and let me know your results.
Till next time,