How to Can Citrus Fruit?

Canning citrus fruit involves a specific process to ensure safety and quality, focusing on removing bitterness and proper preservation.

Step-by-Step Guide to Canning Citrus Fruit

Here's a detailed guide on how to can citrus fruit at home, based on best practices:

1. Preparation:

   • Wash the Fruit: Thoroughly wash the citrus fruit under cool, running water.
   • Peel the Fruit: Carefully peel the citrus fruit.
   • Remove White Tissue (Pith): Remove as much of the white tissue (pith) as possible. This is crucial because the pith can impart a bitter taste to the canned fruit.

2. Syrup Preparation (Optional):

   • Choose Your Syrup: You can use water, juice, or syrup. If using syrup, select a very light, light, or medium syrup depending on your sweetness preference.

   • Make Syrup: Prepare the syrup by combining sugar and water according to the desired density. Bring the syrup to a boil.

     Syrup Type	Sugar to Water Ratio
     Very Light	1 cup to 4 cups
     Light	1 cup to 3 cups
     Medium	1 cup to 2 cups

3. Jar Filling:

   • Pack the Jars: Fill the canning jars with citrus sections.
   • Add Liquid: Pour water, juice, or hot syrup over the fruit sections, ensuring they are covered.
   • Headspace: Leave a ½-inch headspace at the top of each jar. Headspace is the empty space between the top of the food and the lid.

4. Lid Adjustment and Processing:

   • Remove Air Bubbles: Use a non-metallic utensil (like a spatula) to gently release any trapped air bubbles.
   • Wipe Jar Rims: Wipe the rims of the jars clean to ensure a good seal.
   • Adjust Lids and Rings: Place the lids on the jars and screw on the canning rings fingertip tight.
   • Process in a Boiling Water Bath: Place the jars in a boiling water bath canner. Ensure the water covers the jars by at least 1 inch. Process according to recommended times for your altitude and jar size. Refer to USDA guidelines for specific processing times.

5. Cooling and Sealing:

   • Cool Down: After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them.
   • Check for Seal: After the jars have cooled completely (12-24 hours), check for a proper seal by pressing down on the center of the lid. If it doesn't flex, the jar is sealed.

Important Considerations:

• Always follow USDA-recommended canning procedures to ensure safety and prevent spoilage.
• Adjust processing times based on your altitude.
• Store canned citrus fruit in a cool, dark place for optimal shelf life.