INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“This is the day the Lord has made! Be glad!”