Grapefruit and orange sections

Yield: 1 Recipe

Measure Ingredient
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Above 1,000 ft: 10 lb.
Above 1,000 ft: 10 lb.

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 ½-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.

Table 1. Recommended process time for Grapefruit and Orange Sections in a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints or Quarts.

Process Time at Altitudes of 0 - 1,000 ft: 10 min.

Table 2. Process Times for Grapefruit and Orange Sections in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.

Table 3. Process Times for Grapefruit and Orange Sections in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes.

Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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