ORANGES FOR CANNING Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PREPARING ORANGES FOR CANNING
Oranges can be canned whole or in segments. Segments tend to work better for larger navel oranges, but smaller clementines are perfect for canning whole. Regardless of whether you can oranges whole or in segments, they obviously need to be peeled.
Oranges are usually canned “raw pack” which means that the fruit is packed into the jar without any pre-cooking. A boiling hot syrup is poured over the top before the jars are sealed and processed in a water bath canner.
Dissolve sugar in water and bring it to a rolling boil before pouring it over oranges packed in canning jars. (Syrups for Canning Fruit recipe)
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Directions: |
Directions:Peel the oranges and remove as much white membrane as possible. Divide oranges into sections or leave very small clementines and tangerines whole if desired.
Pack oranges tightly into canning jars, leaving at least 1/2-inch headspace.
Bring water and sugar to a boil in a saucepan and stir to dissolve sugar.
Pour boiling sugar syrup over oranges, leaving 1/2 inch headspace. Seal with 2 part canning lids.
Process in a water bath canner for 10 minutes below 1000 feet (both pints and quarts). Increase time to 15 minutes for 1000 to 6000 feet in elevation. |
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Number Of
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Number Of
Servings:It takes about 2 pounds of orange slices to fill a quart canning jar |
Personal
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Personal
Notes: Oranges are a high acid food, and they’re perfectly safe for water bath canning. This applies to all types of oranges including navel oranges, mandarins, clementines, and tangerines.
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