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