Group Title: Citrus desserts and cookies
Title: Using Florida citrus fruits
Full Citation
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 Material Information
Title: Using Florida citrus fruits
Series Title: Its Circular
Physical Description: 8 v. in 1. : ;
Language: English
Creator: University of Florida -- Agricultural Extension Service
Publisher: University of Florida, Agricultural Extension Service,
University of Florida, Agricultural extension service
Place of Publication: Gainesville
Publication Date: 1962
Copyright Date: 1962
Genre: non-fiction   ( marcgt )
Bibliography: Includes references.
 Record Information
Bibliographic ID: UF00067884
Volume ID: VID00008
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 03557754

Full Text



Circular 236

May 1962



Canning and Freezing Citrus Fruits

Canned Grapefruit Segments
Grapefruit segments are popular in ready-to-serve form,
whether canned or frozen. They are excellent for breakfast,
fruit cocktails, salads in many combinations and for desserts
of all kinds. It is most important that only fine, sound fruit,
free from defects, be used. Do not use split or overripe fruits.
The seedless varieties of grapefruit are considered the best to
use. Tin is recommended for canning grapefruit because light
damages the canned product.
Wash and dry good fruit. Remove all peel and white mem-
brane. Sharp knives are a "must," preferably of stainless steel.
Peel deep enough to remove all white membrane with the peel.
Peel from stem to blossom end-first taking a slice from each
end just cutting into the segments, then holding the fruit on
a cutting board, slice off the peel starting at the top and cutting
to the bottom following the rounded surface of the fruit. Trim
off any bits of white membrane with the knife.
Insert blade of knife close to membrane on one side of a
section near center of fruit. Loosen this side of section from
inside to outer edge. Loosen other side and ease out the seg-
ments in one perfect piece, one by one. Remove any clinging
seeds, work over a bowl to catch any juice. (See directions on
page 7 for sectioning fruit.)
Pack segments carefully in clean, plain No. 2 cans, placing
rounded side next to tin. Alternate sections in rows to fill well.
When half full add 1 to 2 tablespoons of heavy sugar syrup
(11/ cups sugar to 1 cup of water or grapefruit juice.) Stir
together until sugar dissolves. When filled solidly, tap can
sharply on table to release any air bubbles. Place on rack in
a large kettle. Have 2 inches of water in the bottom. Place
cover on kettle and cook until center of can, when tested, with
a thermometer registers 1850F to 190F. (about 15 minutes).
Remove tins one at a time, and seal immediately. Drop in a
water bath which is simmering (1900F.) and leave for 10 min-
utes. Remove and drop in cold or running water to cool as
promptly as possible. Do not store until completely cool. Store
in cool, dry, well ventilated pantry.

Orange and Grapefruit Segments
Orange segments are best canned in combination with equal

parts of grapefruit. They are low in acid and the flavor is poor
unless grapefruit is used. Section oranges and grapefruit and
proceed as for canning grapefruit sections, alternating layers
of orange and grapefruit sections.

Canned Grapefruit Juice
Collect all equipment needed for canning before extracting
the juice so as to complete the work in the shortest possible
time. This will help prevent flavor change and loss of vitamin C.
Wash and dry fruit. Extract juice, being careful not to get too
much of the oil from the fruit peel in it. Strain out all seed
and coarse pulp or membrane. Fill clean, plain No. 2 cans and
place on rack in large kettle with 2 inches water in it. Cover
and let steam 15 minutes. Remove tins one at a time. Seal at
once. Following the sealing, invert tin for 2 minutes to sterilize
lid. Place in water bath at 1900F., simmering for 10 minutes.
Cool immediately in cold water. Rapid cooling of the tin helps
to retain the natural flavor of the juice. Store in cool, dry place.

Canned Orange Juice
Wash oranges. Cut and squeeze. Strain to remove seeds.
Measure. To 4 cups of orange juice add 1/2 cup sugar. Stir to
dissolve. Fill No. 2 plain tins and place in rack in large kettle
with 2 inches of water in the bottom. Cover and bring water
to a boil. Heat for 15 minutes. Remove tins one at a time and
seal. Drop in a simmering (1900F.) water bath and cook 10
minutes. Remove and drop in cold water to cool rapidly. When
cool, store in dry cool place.

Frozen Citrus Sections
Make a syrup of 1 part water to 2 parts sugar. Stir to dis-
solve sugar. Chill syrup. Section oranges or grapefruit and
pack into freeze cartons or glass jars. Leave 1-inch headspace
in jars to prevent breaking. Cover sections with cold syrup.
Seal, label and date. Freeze and store at 0F. To use: thaw
completely then use as fresh citrus. May be held 6 months.

Frozen Tangerine Sections
Wash and peel tangerines. Scrape off white veins from sec-
tions. Freeze whole sections using same syrup as for citrus
sections. Thaw and use in salads and fruit cups.

Frozen Citrus Juices

Some citrus juices can be frozen, but it is not economical
since they take up so much freezer space. Some orange juices
will separate on freezing. Valencia produces the best juice for
freezing. After squeezing, fill clean cartons or jars. Be sure to
leave 1-inch headspace to prevent breaking of jars. Seal, label
and date. Freeze at 0F. Use within 3 to 4 months.

Frozen Marmalade Stock

Grind the orange or grapefruit rinds left from squeezing
fresh juice or eating fresh fruit. Package in 2 to 3 cup amounts
in plastic bags. Label. Freeze at 0F. To use, place ground
peel in large saucepan. Add 3 cups water for each cup of pulp.
Cook until thawed and continue boiling 15 minutes. Let stand
overnight. Use as you would use fresh stock in making marma-
Whole tangerines may be ground with lemon and frozen for
making into stock later. Kumquats and calamondins may also
be ground and frozen for use later in marmalades.

Bulletin 144R, Preserving Florida Citrus, Florida Agricultural Extension
Service (out-of-print).
Source: Bulletin 167, Using Florida Citrus Fruits, 1958. Agricultural Ex-
tension Service, Gainesville, Florida.

(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida,
Florida State University and United States Department of Agriculture, Cooperating
M. O. Watkins. Director


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