University of Minnesota Extension
www.extension.umn.edu
612-624-1222
Menu Menu

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Grapefruit and Orange Sections

Canning Grapefruit and Orange Sections

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2015 by Suzanne Driessen, Extension food safety educator

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. Grapefruit may be canned without oranges. Sections may be packed in water, citrus juice or syrup.

Procedure

  1. Wash and peel fruit and remove white tissue to prevent a bitter taste.
  2. If you use syrup, prepare it according to directions on the preparing and using syrups page, and bring to boil.
  3. Fill jars with sections and water, juice, or hot syrup, leaving ½ inch headspace.
  4. Adjust lids and process.

Recommended process

See also: pressure canner process times for fruit.

Source

USDA Complete Guide to Home Canning. 2009. Selecting, Preparing and Canning Fruit: Grapefruit and Orange Sections. p. 2-15.

Related Resources

  • © 2015 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy