Canning Grapefruit with these Easy Steps
Canning grapefruit provides you with a preservative and metallic free, full flavored fruit in a jar. Learn how to can grapefruit in water or a simple syrup solution.
Servings: 9 pints
9-pint size mason jars
Steam Canner or Hot Water Bath Canner
Air Bubble Remover
medium stainless steel saucepan, copper or enamel dutch oven
mini crock pot, for warming lids
- 13 pounds grapefruit
- 1 cup sugar
- 4 cups water
Wash and peel the grapefruit.
Remove the skin, white tissue and the exterior of the pith in order to prevent bitterness.
Cut the segments from the fruit, take care to not include the pith or seeds.
Prepare the canner and warm lids.
Boil water or make a simple syrup solution.
Using a jar funnel fill the mason jars leaving a 1/2-inch headspace.
Add liquid until the grapefruit is filled.
Wipe rim of jars, add warmed lids, and process jars according to you altitude.
When harvesting or purchasing grapefruit keep in mind, roughly 2 pounds will yield 1 quart. Making that roughly 15 pounds for 7 quarts, and 13 pounds for 9 pints.
Simple Syrup Solution
- Very light – 1 cup sugar to 4 cups water
- Light – 2 cups sugar to 4 cups water
- Medium – 3 cups sugar to 4 cups water
- Heavy – 4 3/4 cup sugar to 4 cups water