Water Bath Canning Mandarin Oranges

I was at a grocery store near my house, and they had mandarin oranges on sale for a really good price so I picked up 6 pounds to bring home and can. I always thought that clementines and mandarin oranges were the same thing. It was during the course of my researching how to water bath can oranges, that I learned what the difference is between the two oranges.

 

What is the difference between clementine and mandarin oranges?

Mandarins and clementines, while often used interchangeably, they do have distinct differences. Clementines are members of the mandarin family.

 

Clementines

  • Size and Shape: Clementines are the smallest members of the mandarin family. They are typically round with a smooth, glossy skin.
  • Peel: They have a thin, easy-to-peel skin, making them a favorite for snacking.
  • Flavor: Clementines are known for their sweet, tangy flavor with little to no seeds, offering a delightful, convenient eating experience.
  • Season: They are usually available from November to January.

 

Mandarin Oranges

  • Size and Shape: Mandarins are slightly larger than clementines and can have a more oblate shape.
  • Peel: While still easy to peel, mandarins may have a slightly thicker skin compared to clementines.
  • Flavor: Mandarins are sweet but can have a slightly more intense citrus flavor. They may contain seeds, depending on the variety.
  • Season: Mandarins are available from November through April, providing a longer season than clementines.

 

Why preserve oranges when I can buy them in the store?

Preserving mandarin oranges through water bath canning is a healthy and rewarding way to enjoy this citrus delight all year round. This process not only maintains the vibrant flavor and color of the oranges but also ensures that they are safely preserved for future use. By preserving your own fruit, you are in complete control of the quality of ingredients used as well as the amount of sugar you use.

 

Is there a difference between using sugar and honey?

I canned two different batches of oranges. As you can tell from the picture the jars with honey have a darker syrup color than the jars where I used a sugar-based syrup. As for as the taste goes, I didn’t think there was a big difference.

 

Materials Needed

  • 6 pounds Fresh mandarin oranges
  • 2 cups Sugar or 1 ½ cups honey(optional).
  • 4 cups Water
  • Canning jars with lids and bands
  • Large pot or water bath canner
  • Jar lifter
  • Funnel
  • Bubble remover or a non-metallic spatula
  • Clean cloth or paper towel

 

Preparation Steps

  1. Peel and Section: Carefully peel the mandarin oranges and separate them into segments. Remove any seeds if present.
  2. Prepare Syrup (Optional): If you prefer preserving the oranges in syrup, prepare a light syrup by dissolving sugar in water. A typical ratio is 2 cups of sugar to 4 cups of water, but this can be adjusted based on personal preference. I divided my oranges into 3 o=pound batches because I wanted to try some with sugar and some with honey. For the batch with sugar, I used 3 pounds of oranges, 1 cup sugar and 2 cups water. For the batch with honey, I used 3 pounds oranges, ¾ cups honey and 2 cups of water.

***you can adjust the amount of sugar or honey you use based on you taste prefernces and dietary needs***

Canning Process

  1. Sterilize Jars: Place the canning jars in boiling water for at least 10 minutes to sterilize them. Keep them hot until ready to use.
  2. Pack Jars: Using a funnel, pack the orange segments into the sterilized jars. Leave about half an inch of headspace at the top.
  3. Add Liquid: Pour hot water or the prepared syrup over the oranges, ensuring the liquid covers the fruit completely while maintaining the headspace.
  4. Remove Air Bubbles: Use a bubble remover or a non-metallic spatula to gently remove air bubbles by sliding it around the inside of the jar.
  5. Clean Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any residue. This ensures a good seal.
  6. Seal Jars: Place the lids on the jars and screw the bands until they are fingertip tight.

Water Bath Canning

  1. Prepare the Water Bath: Fill the water bath canner or a large pot with enough water to cover the jars by at least one inch. Bring the water to a simmer.
  2. Process Jars: Using the jar lifter, carefully place the jars in the canner. Bring the water to a rolling boil and process for 10 minutes.
  3. Cool: Remove the jars using the jar lifter and place them on a towel or cooling rack. Allow them to cool undisturbed for 12 to 24 hours. Check the seals by pressing the center of each lid. If it does not pop back, the seal is good.
  4. Storage: Store the jars in a cool, dark place. Properly sealed jars can last up to a year.