Selecting, Preparing, and Canning: Grapefruit and Orange Sections
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Selecting, Preparing, and Canning: Grapefruit and Orange Sections

   

Selecting, Preparing, and Canning: Grapefruit and Orange Sections 1

United States Department of Agriculture, Extension Service2

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 and bring to boil. Fill jars with sections and water, juice or hot syrup, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning grapefruit and orange sections in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1 , Table 2 , and Table 3 .

Tables

Table 1.

Table 1. Recommended 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
20
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Table 2.

Table 2. 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
8
6
7
8
9
Quarts
10
6
7
8
9
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 3.

Table 3. 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
8
5
10
Quarts
10
5
10
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Footnotes

1. This document is FCS 8284, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Reviewed: June 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu

2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.


Copyright Information

This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.