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

### Canning Grapefruit and Oranges

    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.

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