Michigan State University Extension
Preserving Food Safely - 01600449
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.