Water Bath Canning Mandarin Oranges
Never waste your fresh produce like mandarin oranges. Water bath can them instead, and make sure you never run out of oranges! This recipe makes 7 pints.
Ingredients
- 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
Instructions
- 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.
Notes
Process in boiling water for 15 minutes if above 1,000 feet elevation