Grapefruit and Orange Sections
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 page 2-5) and bring to 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.
| Recommend Process Time for Grapefruit and Orange Sections in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 -6,000 ft | Above 6,000 ft | |
| Raw | Pints or Quarts | 10 min | 15 min | 20 min | |
| Process Times for Grapefruit and Orange Sections in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Raw | Pints Quarts |
8 10 |
6 6 |
7 7 |
8 8 |
9 9 |
| Process Times for Grapefruit and Orange Sections in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 8 | 5 | 10 |
| Raw | Pints Quarts |
8 10 |
5 5 |
10 10 |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)