Bottled Grapefruit
(By SUSAN BAKER) Grapefruit, a rich source of vitamin C, has a lower sugar content than most other fruits and so is a valuable addition to the slimming diet, and you can preserve the fruit or the juice. It is a good standby when the fruit is less plentiful and more expensive. THE FRUIT Halve the fruit and take out the centres, being careful to remove all the white pulp. To prevent discolouration, do not allow the grapefruit to stand any length of time before bottling. Pack solidly into clean jars. Add no liquid.
Seal with Perflt seals and process in a waterbath for 20 minutes or in a pressure cooker for 10 minutes at 51b pressure.
THE JUICE Use only freshly-picked, tree-ripened fruit Remove the juice, preferably with a cone-shaped extractor that will keep out the pulp and oil. Strain if necessary and pour into clean jars to within half an inch of the top. This should all be done as swiftly as possible so that the juice is not exposed to the air. Seal the jars and process for 20 minutes at simmering temperature (180 degrees).
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Bibliographic details
Press, Volume CVIII, Issue 31632, 19 March 1968, Page 2
Word Count
190Bottled Grapefruit Press, Volume CVIII, Issue 31632, 19 March 1968, Page 2
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Acknowledgements
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