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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 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.


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.


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.


  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.

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