Table of Contents
Advertisement
Grapefruit & 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 USDA's guide, p. 2-5, for syrup instructions) and bring to a boil. Fill
hot jars with sections and water, juice or hot syrup, leaving 1/2-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe rims
of jars with a dampened clean paper towel. Adjust lids and process.
Processing Times:
Altitude
0-1,000 ft.
1,001-6,000 ft.
Above 6,000ft.
*p. 2-15 in USDA's Complete Guide to Home Canning
Pints
5 min
10 min
15 min
Quarts
10 min
15 min
20 min
13
Advertisement
Table of Contents
