Grapefruit and Orange Sections — NCHFP
Tested NCHFP directions for home canning grapefruit and orange sections.
Ingredients
- 15 lb firm mature sweet grapefruit and/or oranges average for a 7-quart canner load
- water, citrus juice, or very light, light, or medium syrup for packing
Equipment
- Boiling-water canner
Directions
- Wash and peel fruit. Remove white tissue to prevent a bitter taste.
- If using syrup, prepare a very light, light, or medium syrup and bring it to a boil.
- Fill jars with citrus sections and water, citrus juice, or hot syrup, leaving 1/2-inch headspace.
- Process according to the NCHFP boiling-water schedule for jar size and altitude.
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Recipe Notes
Safety status: tested. NCHFP notes orange sections have best flavor when canned with equal parts grapefruit; grapefruit may be canned without oranges.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/grapefruit-and-orange-sections/