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How to Can Grapefruit in a Water Bath Canner (Recipe)

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Looking for a good way to stay healthy – even during cold and flu season?

Vitamin C is a good place to start.

Adding a little C to your day can keep your immune system strong (and in the form of grapefruit, it’s pretty darn tasty, too!).

Once you learn how to can grapefruit, you’ll have plenty of jars to dress up your pantry.

And it’s easier than ever to get started.

Step-by-Step Guide to Canning Fresh Grapefruit

Fresh grapefruit is abundant in the winter, so it makes a lovely canning project.

You need very few ingredients and tools to do it.

Equipment Needed

Ingredients

  • 13 pounds of grapefruit (for a full load)
  • 5 ¾ cups water
  • 1 ½ cups sugar (optional)

Step 1: Choose Your Grapefruit

The ideal grapefruit for canning is firm when you squeeze it.

It should smell like fruit (not nothing) when you hold it to your nose.

Grapefruit cut in half ready for canning
This grapefruit has a thin peel, so it’s a good buy for this canning project.

Since we’re peeling grapefruit for this recipe, the best fruit has a thin peel. (Otherwise, you’re buying something you’ll just throw away.)

Don’t be afraid to ask the grocer to cut your fruit in half for inspection before you buy it.

Step 2: Wash Your Grapefruit

While we’re peeling grapefruit, it should be clean before you get started. Rinse your fruit under warm water to remove any stickers and dirt.

This is also a great time to inspect your fruit and ensure it’s ready for your jars. Look for problems like bruising and mold. Fruit like that should be eaten immediately (or tossed).

Step 3: Prep Your Grapefruit

With a sharp knife, score your fruit to make it easier to peel. Then, peel off the tough skin on each piece of fruit.

Grapefruit is one of my favorite fruits to peel, as the white pith seems to slide right off really easily.

However, I do inspect every piece and make sure there are no strings and pith left behind.

Separating the pith from the grapefruit
The pith comes off in big sheets in most grapefruit.

Separate each grapefruit into sections and set it aside. Here’s some good news! You don’t have to cook it to can it.

You can just set your prepared fruit aside for the next step.

Step 5: Wash and Prepare Your Jars

If you’re preparing a full load of grapefruit, you’ll need 9 pint jars with their attached rings and lids.

If you don’t have enough fruit to fill all of these jars, that’s okay! Just prepare as many as you need. Your processing time won’t change.

Run your finger across the top of each jar, and don’t use any that have chips or cracks. Wash approved jars in warm water with soap.

Inspecting canning jars
I always inspect my jars with both my fingers and my eyes.

Place your clean jars in your canner and cover with hot water. Bring to a boil and let them simmer while you work.

You’re not required to sterilize jars in recipes that involve processing for 15 minutes (like this one). But I like to ensure that my jars are sparkling and ready.

Place your lids in a saucepan and cover with water. Place this over low heat to allow the adhesive on the rings to soften.

Step 6: Prepare Your Syrup (Optional)

You can place grapefruit sections in water and process them. However, I like to eat my grapefruit straight out of the jar.

Since it’s a very tart fruit, a little syrup always helps. I use a light syrup for this recipe.

To make syrup, place 1 ½ cups sugar in 5 ¾ cups water. Bring to a boil while stirring.

Step 7: Fill Your Jars

While your syrup is heating up, pack those jars and get them ready for the canner.

With your jar lifter, remove your clean jars from the canner. They’re hot, so be very careful! You may want to handle them with gloves as you fill them. I use my oven mitts.

Place your prepared sections in the jars and pack them tightly. I like to shake the jars when I fill them to ensure everything moves down and nests.

Packing grapefruit into canning jars
I like to pack my jars really tightly, so I never run out of syrup too quickly.

Place your canning funnel in the jar, and use your ladle to top off the jar with your syrup. Leave a ½ inch of headspace at the top to allow for the fruit to expand in the canner.

Run a knife around the inside of the jar to remove any trapped air.

Step 8: Apply Lids and Rings

Dampen a paper towel and run it along the top of every jar to remove any spillage. This step ensures that your lids will adhere to the glass with no sugar in the way.

cleaning top of jars ready for lids
Grapefruit can expand when it’s in contact with hot water. I had to remove a few sections at this step to ensure the headspace was preserved.

With your lid lifter, remove the prepared lids from the water bath. Place a lid on every jar, and screw it down with the ring.

Turn that ring until it’s tight enough to stay on, but don’t drill it down so hard that the lid buckles.

Step 9: Process Your Jars

Processing Jars in a water bath canner

Place your prepared jars in the canner, and ensure they’re covered by at least an inch of water. Bring that water to a boil, and set the timer for 10 minutes. Adjust for your elevation as needed.

After processing, turn off the burner and take the lid off the canner. Leave the jars in place to rest for 5 minutes.

Then, remove them and place them on a cutting board to cool for 24 hours.

Step 10: Check Your Lids

While your jars rest, you may hear them pop and click as the lids seal. However, there may be one or two that didn’t work quite right. An inspection can help you spot these problems.

Freshly canned grapefruit
Notice that grapefruit can darken after it’s processed. That’s normal! Don’t worry.

Remove the ring from every jar, and press on the center of the lid. It shouldn’t pop down when you press it. The lid should also stay very stiff and in place.

Write the date on each jar and place them in your long-term storage.

How Long Does Canned Grapefruit Last?

The USDA says all home canned goods are best eaten within 365 days. At this point, the food is as fresh (and packed with vitamins) as it can be. It’s also safe, as the food hasn’t degraded.

However, this date is only valid if you store your grapefruit properly. That means you must keep your fruit in a dark, dry space.

As much as you might love to look at your cans, you must keep them safely tucked away in a basement or bunker.

Before you eat your grapefruit, check it for freshness. The lid should be very tightly adhered, and the liquid should be clear. If anything looks wrong, don’t risk it. Toss the jar instead.

Ideas for Using Canned Grapefruit

Canned grapefruit is incredibly versatile. These are my favorite ways to use it:

  • Eat sections straight out of the jar for a sweet treat.
  • Layer sections on top of oatmeal for a warm and tangy breakfast.
  • Place grapefruit inside unbaked muffins for a tasty surprise.
  • Add to salads (especially spinach) for a taste of freshness.
  • Drop sections and the syrup into smoothies.
  • Muddle grapefruit in a glass and top with soda for a refreshing treat.

How to Can Grapefruit in a Water Bath Canner (Recipe)

Capture the bright, refreshing taste of grapefruit and preserve it for months! A simple and healthy way to enjoy this citrusy delight all year long.
Prep Time: 30 minutes
Cook Time: 15 minutes
Canning Time: 10 minutes
Total Time: 55 minutes
Course: Fruit, Preserves
Cuisine: American
Keyword: Canning Fruit, Grapefruit, Water Bath Canning
Servings: 9 Pint Jars

Ingredients

  • 13 Pounds Fresh Grapefruit
  • 5 ¾ Cups Water
  • 1 ½ Cups Sugar optional, adjust to taste

Instructions

Choose Your Grapefruit:

  • Select firm, ripe grapefruit with a thin peel. Avoid overly thick-skinned fruit as it’s harder to peel.

Wash Your Grapefruit:

  • Rinse your fruit under warm water to remove stickers and dirt. Inspect for bruising or mold and discard any damaged fruit.

Prep Your Grapefruit:

  • Score each grapefruit and peel off the tough skin and pith. Separate the fruit into sections, ensuring no strings or pith remain.

Prepare Your Jars:

  • Wash jars in warm, soapy water and place them in the canner. Cover with hot water and bring to a boil to sterilize while you work.
  • Simmer lids in a saucepan over low heat to soften the adhesive.

Make Syrup (Optional):

  • For added sweetness, combine 1 ½ cups sugar and 5 ¾ cups water in a saucepan. Stir and bring to a boil until the sugar dissolves.

Fill Your Jars:

  • Using a jar lifter, carefully remove the sterilized jars from the canner.
  • Pack the grapefruit sections tightly into the jars, then pour hot syrup over the fruit, leaving ½ inch headspace.

Remove Air Bubbles:

  • Run a non-metallic tool (like a knife) around the inside of the jar to release any trapped air bubbles. Adjust the headspace if needed.

Apply Lids and Rings:

  • Wipe the rims of the jars with a damp cloth to remove any residue.
  • Place a lid on each jar and screw on the band until fingertip-tight.

Process in Water Bath:

  • Place jars in the canner, ensuring they’re covered by at least 1 inch of water.
  • Bring to a boil and process for 10 minutes. Adjust for altitude as needed.

Cool and Rest:

  • After processing, turn off the heat and let jars rest in the canner for 5 minutes.
  • Remove jars and place them on a towel or cutting board to cool for 24 hours.

Check Your Lids:

  • Press the center of each lid; it should stay firmly in place without flexing.
  • If any jars didn’t seal, refrigerate and consume them soon.

Store and Label:

  • Once sealed, remove the rings, label the jars with the date, and store them in a cool, dark place.

Notes

  • Grapefruit Selection: Choose ripe, firm grapefruit with thin peels for easier peeling and better quality.
  • Syrup Options: If you prefer a less sweet option, skip the syrup or use a light version.
  • Shelf Life: Canned grapefruit can be stored for up to a year in a cool, dry space. Always check for seal integrity before consuming.
Tried this recipe?Let us know how it was!
How To Can Grapefruit In A Water Bath Canner
June Gardner

June Gardner

June is a food preservation expert who loves turning her summer garden’s bounty into homemade meals year-round. For her, there’s nothing more satisfying than crafting a winter lasagne with tomato sauce made from plants she nurtured from seed. With a passion for food security, June has mastered water-based canning and uses her advanced dehydrating skills to savor the sweetness of summer, even in winter.