Canning Grapefruit and Oranges

Michigan State University Extension
Preserving Food Safely - 01600449
10/13/97

Canning Grapefruit and Oranges


GUIDE 2:13                                                  
GRAPEFRUIT AND ORANGE SECTIONS                              

QUANTITY:  An average of 15 pounds is needed per canner     
load of 7 quarts; an average of 13 pounds is needed per     
canner load of 9 pints -- an average of about 2 pounds      
yields 1 quart.                                             

QUALITY:  Select firm, mature, sweet fruit of ideal         
quality for eating fresh. The flavor of orange sections     
is best if the sections are canned with equal parts of      
grapefruit. Grapefruit may be canned without oranges.       
Sections may be packed in your choice of water, citrus      
juice or syrup.                                             

PROCEDURE:  Wash and peel fruit and remove white tissue     
to prevent a bitter taste. If you use syrup, prepare a      
very light, light, or medium syrup (see syrup) and bring    
to boil. Fill jars with sections and water, juice, or hot   
syrup, leaving 1/2-inch headspace. Adjust lids and          
process.                                                    

Recommended process time for GRAPEFRUIT AND ORANGE          
SECTIONS in a boiling-water canner                          

                     Process Time at Altitudes of           
Style       Jar      0-             1,001-       Above      
of Pack     Size    1,000 ft        6,000 ft     6,000 ft   

Raw        Pints     10 min           15           20       
          or Quarts                                         


Processing directions for canning citrus sections in a      
dial- or weighted-gauge canner are given under acidic       
foods process times.                                        
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