Cooked OJ has a very different taste and is disliked by most who have tried it. Pressure cooking isn't required because it is very acidic - BWB is more than sufficient if canning and only 5-10 mins of that is needed depending on jar size and altitude - primarily just to seal the jars. Longer cooking would only make it worse tasting.

So may I ask why you would want to PC it? Time would just be a guess as there are no tested instructions given anywhere for pressure canning it.

Dave

And as everyone says, you loose vitamin C to heating. Granted, I don't have as much citrus as you but I have been concentrating my citrus juice using the freezer (I freeze a jug of juice, then pull it out and let it start defrosting and poor off the first half of the juice which will be more concentrated since water freezes harder than the sugar and flavor, then I can re-freeze the sweeter juice.) The concentrated juice takes less space in the freezer.

I'm also making some marmalades from the citrus. And then I have made some of my own citrus pectin from the seeds and membranes left after juicing. I haven't tried using the pectin yet as I only just started making it yesterday.

I've also dried some of the tangerine slices as they make a tasty healthy snack that will keep out of the freezer.

Good luck, here is an old Florida link that has some info. They talk about heating citrus to pasturization temperatures for bottling but I don't know if those will make juice safe to keep unrefrigerated long term or if they are even acceptable for modern canning safety but here is the link.

According to this link you would process pints and quarts of orange juice for 10 minutes in a BWB if using unsterilized jars. I would think it would be safe for you to process them for 10 minutes in a pressure canner. Anyone else want to talk science about that idea?

Variables for amount of heat transfer are time of processing, state of surrounding fluid, and temperature of surrounding fluid. In this case the time spent with the fluid at temperature is the same. The state, steam vs. liquid water, is different - liquid water is more efficient for convection (heat transfer) than steam. But the temperature of the steam is higher, which means better heat transfer.

On the other hand, the heat transfer rate for convection is q'' = h * (Ts - Tf), the heat transfer coefficient times the difference between surface and fluid temperatures. h is typically between 2 and 25 for gases and between 50 and 1000 for liquids, so that might have a bigger effect than the extra 15°C because the steam is hotter.

There's no way to be sure based on the heat transfer equations (also I learned nothing in heat transfer), but I bet it is about equal to use the BWB processing time for a PC, in a case like this where the time is short. Anyone else have an opinion?

There is no formula to convert BWB time to PC time, so I wouldn't feel sure about *reducing* the processing time when you switch to PC. But maybe you would feel safe PCing for the BWB time? You'd have to make your own decision on risk since there's no official answer for you.

Melissa

It is also getting to be time to make marmalade, just as I am running low on it!

Wish you were nearby. I'm in Fla for the winter and all the free oranges around here are gone already.

To do the juice, simply juice the fruit, put in jar and waterbath for 10 minutes for pints and 15 minutes for quarts. If you will add a tiny amount of sugar, maybe 1 cup sugar to 12-15 cups juice (or even less) it will help. The sugar helps to remove some of the canned effect.

The flavor DOES change, but it tastes very similar to the majority of the frozen/bottled citrus juices at the grocery store. The trick is to chill the juice, shaking a couple of times. Then it truly taste better if you add a little ice water right when you are going to drink it.

For the sections -- using a very sharp knife, cut the skin and membrane off the entire fruit. Make sure all the membrane is off as it will make it easier to sectionize and also it is bitter after heated. Then, using a plate knife (dinner knife) and starting at one end, choose an area where there are several larger sections together and start at the left side of the farthest left of the grouping. Slip the knife in with the cutting edge (even though it is the dull kind of knife) up. Push all the way through the fruit and lift up so the knife slides up besides the membrane upward to remove the knife. Then put the knife back in the same section on the right hand side of the section and repeat the process. The section of fruit will fall out. Then, using the knife, flip the membrane over to the left and continue around the entire fruit. After you are sick of sectionizing, go back and remove the seeds. Gently lay the sections in a wide mouth jar. Fill with a very light sugar/water syrup. We do not like sugar, so I use about 1 cup sugar to 12-15 cups water. Even that tiny amount really keeps the fruit from tasting so canned.
Jar, seal and waterbath for 10 minutes for pints and 15 minutes for quarts. I am known to push the sections in pints to 15 minutes, just being careful.

This past year I also canned the lime juice with the sugar already in it. We are not big on sugar, so if memory serves, I probably put about 1 sugar to 4 lime juices. Brought to simmer to completely dissolve sugar (Turbinado takes a bit more than white).

When you can the Turbinado Sugar with the Lime Juice, it is a grown color. I call it Creekwater Limeade! Just add water when ready to enjoy.

Waterbath 10 minutes for pints, 15 minutes for quarts (up to about 3000 ft), more if higher elevation.

Like other citrus juices, it does have a slightly different flavor, but not too much. The tartness must help!

Thank you kindly,
Jaime