Grapefruit Juice Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
To obtain good quality in the canned juice, use only freshly picked,
tree-ripened fruit. Ream the juice from the fruit by using a cone
shaped juice extractor. This will help to keep rag, cell tissue and
oil out of the juice. These will affect the color and flavor of the
canned juice. After extraction, the juice must not be allowed to
stand exposed to the air. The entire procedure from extraction of
the juice to processing must be carried on without delay.
Wash the grapefruit, cut in half and extract the juice. Strain out
seed and coarse pulp. Work rapidly to avoid exposure to air. Pour
into clean jars to within 1/2 inch of top of jar. Put on cap,
screwing the band tight. Process in water bath for 20 minutes at
simmering temperature.
Source: Kerr Canning Book
Title: Peach Nectar
Categories: Canning, Fruits
Yield: 1 Batch
4 c Peaches
4 c Water
Sugar
Select sound, ripe fruit. Peel and crush. Combine 4 c. fruit with 4
c. water and heat slowly to simmering. Press through colander, then
through fine sieve. To each cup of the fruit pulp and juice, add 1/2
c. of sugar. Bring to simmering temperature. Stir until sugar is
well dissolved. Pour into clean jars to within 1/2 inch of top of
jar. Put on cap, screwing the band tight. Process in boiling water
bath for 10 minutes.
Source: Kerr Canning Book
Source from luhu.jp
tree-ripened fruit. Ream the juice from the fruit by using a cone
shaped juice extractor. This will help to keep rag, cell tissue and
oil out of the juice. These will affect the color and flavor of the
canned juice. After extraction, the juice must not be allowed to
stand exposed to the air. The entire procedure from extraction of
the juice to processing must be carried on without delay.
Wash the grapefruit, cut in half and extract the juice. Strain out
seed and coarse pulp. Work rapidly to avoid exposure to air. Pour
into clean jars to within 1/2 inch of top of jar. Put on cap,
screwing the band tight. Process in water bath for 20 minutes at
simmering temperature.
Source: Kerr Canning Book
Title: Peach Nectar
Categories: Canning, Fruits
Yield: 1 Batch
4 c Peaches
4 c Water
Sugar
Select sound, ripe fruit. Peel and crush. Combine 4 c. fruit with 4
c. water and heat slowly to simmering. Press through colander, then
through fine sieve. To each cup of the fruit pulp and juice, add 1/2
c. of sugar. Bring to simmering temperature. Stir until sugar is
well dissolved. Pour into clean jars to within 1/2 inch of top of
jar. Put on cap, screwing the band tight. Process in boiling water
bath for 10 minutes.
Source: Kerr Canning Book
Source from luhu.jp