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Grapefruit & Orange Sections

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      Title: GRAPEFRUIT & ORANGE SECTIONS
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  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
 
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