Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Remove white tissue carefully, use only the source-listed fruit and packing liquid, and do not use jars larger than quarts.
Processing details
- Method
- Boiling Water
- Pack style
- Raw
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1/2 inch
- Processing time
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Peel fruit, remove white tissue and membrane, separate sections, and cover with the source-approved hot liquid.
- Fill pints or quarts, leaving 1/2 inch headspace.
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, appropriate nonreactive cookware and preparation tools, jar lifter, and pints or quarts.
Visual method guide
- Prepare: Use exact ingredients and source-specific preparation.
- Pack: Raw pack; maintain 1/2 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Remove white tissue carefully, use only the source-listed fruit and packing liquid, and do not use jars larger than quarts.
About this recipe
Grapefruit and Orange Sections is a tested NCHFP boiling-water home-canning recipe using raw pack.
Before you begin
- Method
- Boiling-water canning
- Pack
- Raw pack
- Jar size
- Pints or quarts
- Headspace
- 1/2 inch
Altitude and processing schedule
10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
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Grapefruit and Orange Sections — NCHFP
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.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve or use this preserved product according to its texture and flavor after opening; refrigerate leftovers.
Frequently asked questions
Can I change the recipe?
Only make changes expressly permitted by NCHFP. Remove white tissue carefully, use only the source-listed fruit and packing liquid, and do not use jars larger than quarts.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours with a new lid and the complete tested process when permitted.
How this recipe compares
Grapefruit may be canned alone; orange sections have best flavor when combined with equal parts grapefruit.
Troubleshooting
Remove membrane and white tissue thoroughly to reduce bitterness.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
National Center for Home Food Preservation: Grapefruit and Orange Sections.
Typical canning season
Season: Summer, Fall
Months: August, September, October
How much of the main ingredient should I grow?
10–22 lb of Berries or grapes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.