11
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
Half Pints
Pints
0-1,000 ft
5 min
10 min
1,000-6,000 ft
10 min
15 min
Above 6,000 ft
15 min
20 min
*p. 2-15 in USDA’s Complete Guide to Home Canning
