canning jars and canning tools
Image by Sandy Repp

and canning through our workshops and other resources!

Oranges

The season for orange marmalade!

Marmalade

Check out our MFP recipe for winter preservation.

Food Preservation

Whether you're preserving your own harvest or you've purchased locally grown fruits or vegetables, canning, freezing and drying can be effective ways to serve foods that taste harvest-fresh at a later date. To ensure that the products you serve are safe, it is important to follow tested guidelines for safely preserving foods by these methods. Cooperative Extension offers both information and hands-on, small group training in a variety of home food preservation topics.

Have Food Preservation Questions? Email our Master Food Preservation Volunteer Educator, Michele Conners, at monroemfp@cornell.edu

From Michele's Kitchen...

Am I the only one who wakes up to snow and think it’s time to make Marmalade? The local stores are full of beautiful citrus – Cara Cara, Blood, Naval and Raspberry Oranges, Meyer Lemons, andRuby Red Grapefruit.I didn’t CAN just 1, but 4 different Marmalades. I don’t know why. It just seemed right.

Two were long process, meaning they macerated overnight with no pectin added. One set too firm to my liking but still tastes delicious. https://nchfp.uga.edu for the recipe of no pectin Citrus Marmalade. The spiced preserve seems more suitable for adding to savory.

Meyer Lemon with Honey,Blood Orange + Ginger, 3 Citrus Marmalade, Cara Cara + Naval with Dates, Cardamom and Cinnamon Preserves. Each is lovelier than the next.

Citrus Marmalade without added pectin

Recipe and link references are to https://nchfp.uga.edu

(Note: When peeling citrus fruits for marmalades, be sure to include some of the white membrane found just under the skin. This is where most of the pectin is located.)

  • ¾ cup grapefruit peel (from grapefruit)
  • ¾ cup orange peel (1 orange)
  • 1/3 cup lemon peel (1 lemon)
  • 1 quart cold water
  • pulp of 1 grapefruit
  • pulp of 4 medium-sized oranges
  • 2 cups boiling water
  • 3 cups sugar

Yield: About 3 or 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To Prepare Fruit — Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

To Make MarmaladeSterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Citrus Marmalade in a boiling water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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Resources

National Center for Home Food Preservation Website at http://nchfp.uga.edu/
Site includes science-based information on home food preservation, publications and links to other Extension sites. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

So Easy to Preserve, University of Georgia, Cooperative Extension, 6th Edition (July 2014).
This edition contains the latest U.S. Department of Agriculture recommendations for safe food preservation, along with step by step instructions and in-depth information for both the new and experienced food preserver. For more information and to order, visit: http://setp.uga.edu/

2020 Resource List from Cornell Cooperative Extension

Complete Guide to Home Canning, USDA, revised 2009.
Available online at: http://www.uga.edu/nchfp/publications/publication...
To order a hard copy, see http://www.extension.purdue.edu/store

Canning Equipment: CCE of Saratoga County has compiled helpful fact sheets on Using a Steam Canner, Using Boiling Water Canners, and Using Pressure Canners.

Penn State University Food Preservation Data Base.
This site at http://extension.psu.edu/food/preservation links to approved recipes, food preservation questions and answers, kitchen unit conversions, and food safety.
See also: http://extension.psu.edu/food/safety which addresses food safety issues; includes links to commercial companies selling preservation supplies & equipment.

Cost of Preserving and Storing Food, Colorado State University, 2008 updated 2014, includes a downloadable 4-page PDF on this topic.

The Cornell Food Venture Center (CFVC) provides comprehensive assistance to beginning and established food entrepreneurs to help enhance food safety, satisfy regulatory compliance and promote economic development. The CFVC provides access to educational materials, industry resources, workshops and direct assistance for product and process validation for safety and stability, as well as guidance in local, state and federal regulations for food manufacturers.

Last updated February 19, 2024