Canning Citrus

Canning Citrus

Prep Time: 0

Yield: 0

Canning Citrus

Ingredients

Instructions

  1. 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.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
    Raw Pints or Quarts 10 min 15 20


    Table 2. Process Times for Grapefruit and Orange Sections in a Dial-Gauge Pressure Canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints or Quarts 8 6 7 8 9
    Raw Pints
    Quarts
    8
    10
    6
    6
    7
    7
    8
    8
    9
    9


    Table 3. Process Times for Grapefruit and Orange Sections in a Weighted-Gauge Pressure Canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
    Hot Pints or Quarts 8 5 10
    Raw Pints
    Quarts
    8
    10
    5
    5
    10
    10
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