Extension > Food > Food Safety > Preserving and preparing > Fruits > Canning grapefruit and orange sections
Canning grapefruit and orange sections
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
- Wash and peel fruit and remove white tissue to prevent a bitter taste.
- If you use syrup, prepare it according to directions on the preparing and using syrups page, and bring to boil.
- Fill jars with sections and water, juice, or hot syrup, leaving ½ inch headspace.
- Adjust lids and process.
Recommended process
- Boiling-water bath
- Pints or quarts – 15 minutes
See also: pressure canner process times for fruit.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
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