Victorio VKP1145 Aluminum Canner - Manual (Page 15)

Grapefruit & 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.
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
(see USDA’s guide, p. 2-5, for syrup instructions) and bring to a boil. Fill
hot jars with sections and water, juice or hot syrup, leaving 1/2-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe rims
of jars with a dampened clean paper towel. Adjust lids and process.
Processing Times:
*p. 2-15 in USDA’s Complete Guide to Home Canning
Altitude Pints Quarts
0-1,000 ft. 5 min 10 min
1,001-6,000 ft. 10 min 15 min
Above 6,000ft. 15 min 20 min
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