I can Orange Juice, Grapefruit Juice and Sectionized Grapefruit every year. I would strongly discourage you to use a pressure canner as the excessive heat would change the flavor considerably. Besides, the waterbath is really QUICK! 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.

I attended a canning class yesterday presented by the Grayson County Extension Office and this is a recipe that was handed out for (uncooked) Orange Jelly: 1 box powdered pectin 2 cups lukewarm water 6-ounce can frozen orange juice concentrate 4 1/2 cups sugar 1/4 cup fresh lemon juice Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir it constantly until the pectin is dissolved. Let it stand for 45 minutes, stirring occasionally, but do not beat. Thaw the juice by placing the can in cold water. When the juice is thawed, pour it into a 1 quart bowl. Add the lemonjuice and 2 1/2 cups of the sugar. Mix thoroughly. All of the sugar will not dissolve. Add the rmaining 2 1/2 cups of sugar to the dissolved pectin. Stir until all the sugar is dissolved. Mix the juice mixture with the pectin mixture. Stir constantly until all sugar is dissolved. Pour the mixture into freezer containers or freezer jars, leaving 1/2 inch of headspace. Cover with appropriate lids. Let stand at room tempoerature until the mixture is set (up to 24 hours). Freeze or refrigerate.

You could thaw it out and give it the sniff test. Those cardboard cartons do tend to pick up odors. Then if it smells fine, it's probably ok to drink.

I have no clue why this is doing it but I'm dying to make this; however, I need a little help here. Under the cake's ingredients, I need the amount of oil and nuts. Under the glaze's ingredients, I need the orange juice amount. There's some type of funky symbol only on the above quantity of ingredients. I'd be so grateful if someone would be kind enough to help me with the correct measurements. Have a good one and thanks again! By the way, I'm definitely going to make the lemonade cake like y'all have talked about. Stay tuned; I'll let you know how it turns out! :- )