The grocery store had Texas Pink Grapefruit for $4.98 for a 10 pound bag. It was a manager's special and I bought two. They looked wonderful, big and ripe and not dried out. So on Friday I canned grapefruit.
If you would like to follow along you can find the instructions in The Ball Blue Book 100th Anniversary Edition on page 19.
Make a light syrup. I used 2 cups sugar to 5 cups water. Then heat your syrup and keep it hot. I also placed my lids in hot water and out then on very low heat to maintain that heat.
Pack grapefruit sections into hot jars leaving 1/2 inch head space.
Ladle hot syrup over grapefruit , leaving 1/2 inch headspace. Remove Air bubbles.
Wipe off rims with clean cloth.
Place hot lids on hot jars and seal two-piece caps.
Place in boiling water canner.
Place lid on and bring to a rolling boil and maintain boil for 10 minutes for both pints and quarts.
So for $9.96 cents for 20 pounds of grapefruit I got 18 pints of delicious sweet grapefruit sections (Not counting the 2 cups of sugar and the cost of jars) . Won't this be wonderful on a cold winter morning when I need some vitamin C.
Blessings from The Holler
The Canned Quilter