Lyons Magnus's Ingredient Division is a fully integrated fruit supplier that delivers premium products at competitive prices. Lyons has led the industry in innovative processing technology for aseptic and thermally processed fruit preparations. You can count on superior fruit show, fresh, clean flavors, and true colors to enhance your finished products. Lyons recognizes the necessity of quick response on sample requests, achieving your target cost, flavor profile, and ingredient declaration requirements. Backed by a strong technical support group of product developers, process consultants, and regulatory staff, Lyons can assist you in every step from marketing through the commercialization stages. To service the needs of our customers on both the West and East Coasts, Lyons Magnus has manufacturing and warehouse facilities in Fresno, California and Walton, Kentucky. All geographical areas are serviced on regular pool schedules. We are Kosher and SQF Level 3 certified to meet the demands of customers worldwide. Packaging options include 5-gallon aseptic bag-in-box or bag-in-pail, 55-gallon drums; fiber or metal and bulk systems including stainless steel totes and 315-gallon collapsible totes.

Pack hearts solidly into sterilized containers and add two tablespoons medium sugar syrup. Process 35 minutes at 180 degrees. Grapefruit Juice. Extract juice in such a way as to exclude oil of the peel or the bitterness of the rag. Bring juice to 165° or 170° in open vessel. Fill bottles to overflowing with juice, boiling hot. Cap quickly. Process in water at 180° F. for 30 minutes. Orange Juice. Sweet orange juice keeps its flavor better in canning when combined with sour citrus juice in proportion of 4 to 1. Lime, lemon, calamondin, Seville or sour orange may be used. Use sugar in proportion of 2 cups sugar to one gallon juice mixture. Bottle and process at 165° F. for 30 minutes Other Fruit Juices. Ripe grapes, plums, berries produce valuable fruit juices. Bring fruit to simmering temperature. Remove juice, strain through a heavy cloth. Sweeten slightly, about 1 cup sugar to a gallon of juice.

Strain again if a clear juice is desired. Seal hot and process at about 180° F. Fruit jars may be used for keeping juices for home use. If bottles are used, cork tightly, process and seal with wax afterwards, or use a bottle capper. JELLY Fruits Containing Pectin for Jelly-Citrus fruits, partially ripened grapes, blackberries, dewberries, huckleberries, quinces, guavas, crabapple, May haws, plums, pomegranate, roselle. Fruits Lacking in Pectin-Strawberries, peaches, pineapples, rhubarb. Fruits Lacking Acid for Jelly-Pears, quince, sugar apple, sapodilla, ZapClean Review sweet guava. Tropical Fruits for Jelly-Tamarind (red), satin fruit (red), pitanga (red), mulberry (dark), guava, carambola, ZapClean Review Persian lime, pomegranate, Cattley guava, jaboticaba, umkokolo, ketembilla (English gooseberry). Citrus Fruit Especially Recommended for Jelly-Kumquat, sour orange, Florida lemon, grapefruit, and orange (not too ripe). Citrus Pectin for Other Fruits. The fruits in many sections require additional pectin to produce jelly. Fortunately, Florida has an abundant supply of pectin in citrus fruits. It may be prepared for convenience as follows: One-half pound white part of orange peel, 1 pint water, 4 tablespoons lemon juice.

Cut or grate the yellow from orange peel. Pass white peel through a food chopper. Weigh, add lemon juice, mix, allow to stand 1 hour. Add 1 ¼ pints water. Let stand 1 hour. Boil gently 10 minutes. Cover, let cool, place in flannel jelly bag and allow to drain. Press to remove juice. Drain juice through a clean bag. The Pectin Test. To give the pectin test, pour 1 teaspoonful of jelly stock into a clean cup. Pour into cup a teaspoon of grain alcohol (or denatured alcohol). Gently shake. Pour into a spoon. If the pectin shows a solid clot, use one measure of sugar to one measure of juice. If it is not so solid use less sugar. Strawberry and Orange Pectin Jelly. ½ pt. strawberry juice. Preparation of Strawberry Juice for Jelly. Wash strawberries thoroughly, pour into a colander, cap, crush, pour into a preserving kettle and boil carefully for 5 minutes, stirring constantly. Strain through a cheesecloth bag, squeeze and place juice in a flannel jelly bag and allow to drain.