Michigan State University Extension
Preserving Food Safely - 01600449

Canning Grapefruit and Oranges

GUIDE 2:13

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

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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