• When possible, preserve fresh, locally-grown citrus for the best quality and nutritional value.
• Know when fresh citrus fruits are available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients

• Select fresh, mature, firm fruit free of soft spots. Do not use fruit that show signs of decay or mold.

2. Equipment

• Cooking pot (if using liquid pack method)
• Colander
• Cutting board
• Knife
• Ruler/headspace tool
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:
• Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
  • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
  • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
• Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

• Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Fruit

• Thoroughly wash citrus fruit.
• Section or slice fruit, and peel.
• Divide fruit into sections, removing all membranes and seeds.

5. Pack

• Syrup Pack: Pack in 40% sugar syrup or in fruit juice, adding ½ teaspoon crystalline ascorbic acid per quart of syrup or juice.
  • For 40% syrup, combine 2 ¾ cup sugar with 4 cups hot water to make 5 1/3 cups of syrup. Allow hot syrup to cool before use.

Leave ½-1 ½ inch headspace, depending on shape of container.

• Liquid Pack includes fruits packed in juice, sugar, syrup or water, plus crushed or pureed fruit or juice.
• Dry Pack includes fruits or vegetables packed without added sugar or liquid. 

• Before sealing, make sure sealing edges are free of moisture or food.
• Include crumpled parchment or other water-resistant wrapping material between the fruit and the lid of liquid-packed fruits to help keep the fruit submerged in the liquid.

6. Store

• Label with the name of food, date, and type of pack.
• Freeze packaged fruits as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layers in freezer.
• Most fruits will maintain high quality for 8-12 months at 0°F or below.
  • Longer storage will not make the food unfit for use, but may impair its quality.