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Post by admin on Aug 2, 2006 13:35:16 GMT -5
As for the grapefruit juice, you can easily can it. Squeeze the juice, then pour into sterilized canning jars to within ½ inch of the top. To prevent discoloration during storage, you can add ½ tsp crystalline ascorbic acid (vitamin C) for each quart of juice. Put on caps that have been boiled and screw ring down firmly tight. Process in a boiling water bath for 20 minutes. This will also work for lemon juice should you want to can some for off season use. I would can lemon juice in half pints for more economical usage.
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