We love fresh mandarin oranges in my house, but sometimes we buy more than we can eat. Water bath canning mandarin oranges is the perfect way to make those oranges last. That way, if you ever do run out of fresh mandarin oranges, you'll have back up in your pantry.
I don't think I know a kid who doesn't love a little fruit cup with their lunch. Get a little bowl and make this a regular. It's also easy to pack for to-go lunches.
This recipe can be made with just water or light syrup made with either real sugar or honey. Yum! If you choose to use plain water, know that the oranges won't be as sweet as you'd expect.
Water Bath Canning Mandarin Oranges
Though this recipe may seem a little involved, it's really quite simple, so hang in there! Here is a step-by-step guide for canning oranges in simple syrup.
Prepare jars for canning and keep warm until ready to can. If you are unsure how to do this check out the Quick Start Guide to Water Bath Canning.
As stated before, you can absolutely choose to can mandarin oranges in water. They won't be very sweet though. Therefore, I recommend making a light syrup with either sugar or honey.
To make light syrup with sugar: Mix 2 cups of sugar with 4 cups of water and bring to a boil. Increase with a 1:2 ratio as needed.
To make light syrup with honey: Mix 1 1/2 cups of honey with 4 cups of water and bring to a boil. Increase at this ratio as needed.
If you need more syrup, increase by using the same ratios as listed above.
Peel the oranges and remove as much white membrane as possible. Divide oranges into sections, or you could leave very small citrus varieties whole instead.
Pack oranges tightly into canning jars, leaving at least 1/2 inch head-space.
Pour boiling sugar syrup over oranges, leaving 1/2 inch head-space. Remove air with a canning knife, wipe rims, and adjust 2-piece lids to finger tightness.
Process in a boiling water bath: 10 minutes for pints or quarts.
Remove jars from water bath and place on folded towel on the counter. Allow to cool completely before moving.
**NOTE: Process for 15 minutes if above 1,000 feet elevation
TRY THESE RECIPES: While you already have out your canning supplies, try 7 Easy Water Bath Canning Recipes. Also try out this amazing Crunchy Dill Pickle recipe when your cucumbers come in!
Water Bath Canning Mandarin Oranges
- 7 pint jars
- 7 lid and ring sets
- 1 large pot for canning
- 6 pounds mandarin oranges
- 2 cup sugar ( or 1 1/2 cup honey)
- 4 cups water
- Prep your pint jars and keep them warm until use.
- If you decide to use sugar, mix 2 cups sugar with 4 cups water and bring to a boil. Keep warm until peaches are ready.If you decide to use honey, mix 1 1/2 cups honey with 4 cups water and bring to a boil. Keep warm until peaches are ready.If you need more syrup, increase by using the same ratios as listed above.
- Peel the oranges and remove as much white membrane as possible. Divide the oranges into sections. If you are using a very small citrus variety, feel free to leave the fruit whole.
- Pack the oranges tightly into canning jars, leaving at least 1/2 inch head-space.
- Pour boiling syrup over oranges, leaving 1/2 inch head-space. Remove air with a canning knife, wipe rims, and adjust 2-piece lids to finger tightness.
- Process in a boiling water bath for 10 minutes for both pints and quarts.
- Remove jars from water bath and place on folded towel on the counter. Allow to cool completely before moving.
PIN THIS FOR LATER
Have never thought about canning fruit from the supermarket for some reason, just what we can pick ourselves. But will try this with oranges I have at home, thanks! When you say use canning knife to remove air, do you mean airbubbles in the syrup?
Hi Gunn, yep, that’s what I mean!
We can a ton of food that we produce as well, but we don’t grow everything (yet), so the grocery store is our other source. Enjoy!