Canning Grapefruit

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Canning grapefruit sections is a fantastic method for capturing the bright, tangy essence of grapefruit at its peak. This technique shines with sweeter varieties like Ruby Red or Pink Grapefruit, but feel free to explore other types to suit your taste.

Prep Time30

Cook Time10

Pectic Enzyme Time (Optional)3

Total Time3 40

Course: Fruit Canning Recipes

Cuisine: American

Keyword: citrus canning recipe

Servings: Yield Varies, See Notes

Equipment

Ingredients

Fresh Grapefruit see notes for quantities
Water
Sugar

Instructions

Wash and peel the grapefruits, removing as much white pith as possible.
Separate the segments and remove any seeds.
If using pectic enzyme, place the grapefruit segments in a bowl and cover them with a solution made from 1 tsp pectic enzyme and 1 gallon of water. Let the segments soak for 3 hours, or overnight, stirring gently every so often to check the progress of the enzyme. When the pith wipes away easily, rinse the segments to remove any remaining pith.
Prepare your water bath canner and jars.
If using syrup, combine water and sugar in a saucepan and heat until dissolved.
Pack sterilized jars with grapefruit segments, leaving ½ inch of headspace.
Pour hot syrup, water, or juice over the fruit, maintaining headspace.
Remove air bubbles and wipe jar rims clean.
Secure lids and bands, then process in a boiling water canner for 10 minutes, adjusting for altitude (see notes).
Let jars cool for 12-24 hours and check seals before storing.

Notes

On average, 15 pounds are required for a canner load of 7 quarts, and 13 pounds are needed for a canner load of 9 pints. Generally, about 2 pounds yields 1 quart.

Altitude Adjustments

Grapefruit segments can be safely canned in pint or quart-sized jars. The recommended processing time for both sizes is 10 minutes in a boiling water canner, with necessary adjustments for altitude.

Processing times must be adjusted based on your altitude to ensure safe canning:

0 - 1,000 ft: 10 minutes
1,001 - 3,000 ft: 15 minutes
3,001 - 6,000 ft: 20 minutes
Above 6,000 ft: 25 minutes

Syrups for Canning Grapefruit

I recommend a light syrup, but you can use whatever syrup you’d like. The sugar amounts for canning batches are below:

For a 9-Pint Canner Batch, you’ll need the following amounts:

Extra-light syrup: 3/4 cups sugar to 6 1/2 cups water
Light syrup: 1 1/2 cups sugar to 5 3/4 cups water
Medium syrup: 2 1/4 cups sugar to 5 1/4 cups water
Heavy syrup: 3 1/4 cups sugar to 5 cups water
Extra-Heavy Syrup: 4 1/4 cups sugar to 4 1/4 cups water

For a 7-Quart Canner Batch, you’ll need the following amounts:

Extra-light syrup: 1 1/4 cups sugar to 10 1/2 cups water
Light syrup: 2 1/4 cups sugar to 9 cups water
Medium syrup: 3 3/4 cups sugar to 8 1/4 cups water
Heavy syrup: 5 1/4 cups sugar to 7 3/4 cups water
Extra-Heavy Syrup: 6 3/4 cups sugar to 6 1/2 cups water

Nutrition