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How To Water Bath Can Mandarin Oranges (Simple Recipe)

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In the winter, your supermarket shelves are packed with oranges.

In the summer, they’re really hard to find.

Once you learn how to can mandarin oranges in a water canner, you can have a tasty snack at any time.

And getting started is easier than you might think.

Easy Mandarin Orange Canning Recipe

The hardest part of canning oranges involves peeling.

You’ll need to set aside some time to prepare those juicy slices for the canner.

The silver lining?

Your home will smell delicious!

Equipment Needed

Ingredients

  • About 3 pounds of oranges (I used mandarins)
  • 6 cups of water
  • 3/4 cups of sugar (optional)

Step 1: Pick Your Produce

This recipe is designed for any type of orange.

I use mandarin oranges, as the sections are small enough to fit into a jar without slicing and dicing.

If you’re a big fan of full orange slices (as I am!), mandarins will be your best bet.

You’ll need about 3 pounds of oranges for a full batch of about seven half-pint jars.

If you have fewer than this amount (as I sometimes do), you can still move forward!

You’ll just have fewer jars to stack on your shelves.

A bowl of mandarin oranges
You’ll need plenty of oranges for a full batch of this recipe. One big bag of mandarins is usually enough.

Step 2: Peel Your Oranges

All of your oranges must be peeled, and it pays to go very slowly with this step.

All of the white bits that stick a peel to the meat must come off in the next step.

The slower you peel, the more you might get off in one pass.

Peeling the oranges
When you move too quickly (as I sometimes do), you can leave a lot of pith behind.

I like to sit down for this step, as it tends to make me move a little slower than I do when I’m standing.

Step 3: Remove the Pith and Seeds, Then Section

The white bits on your orange slices will turn bitter and hard when they’re processed in a canner. Using your fingertips, carefully remove any of the pith on your oranges.

When you’ve removed the pith, pull the oranges into sections. They’ll fit into the jars a little easier, and all of the syrup you’ve made will surround your oranges with ease.

Examine every section and pinch out any seeds you can see. You might find more pitch to remove at this stage, too.

Wedges of peeled mandarin oranges
These oranges are almost ready to go, but I need to use my knife to remove remaining pith and strings.

Step 4: Prepare Your Jars

Examine all of your jars with your fingers and your eyes. Look for things like cracks (they could make the jars break in the canner) or chips (they could stop the lids from sealing).

You should have about seven perfected jars set aside.

Wash your jars in hot and soapy water, and rinse them well. Then, put the jars in the canner and cover with water. Bring to a simmer.

This step ensures your jars are very clean. The heat also tests your jars to ensure they won’t break during processing.

Place your lids in a saucepan and cover them with water. Place the pan on low heat. This will activate your lids so they can stick to the jars.

Step 5: Make Your Syrup

A light syrup doesn’t help to preserve your oranges.

You could use plain water instead. However, I think that a little sugar can make the final product a little tastier, especially if you eat them right out of the jars like I do.

Mix ¾ cup of sugar with six cups of water. Bring the mixture to a boil.

Step 6: Pack Your Jars

With your jar lifter, pull the jars out of the canner. Place a funnel on each jar, and pack them with your prepared sections of oranges.

I like to pack my jars very tightly so I can’t see any sunlight when I hold the jars up to my kitchen window.

A tight pack ensures I don’t run out of syrup.

Packing a jar of mandarin oranges
A properly prepared jar will be packed tightly with oranges.

Step 7: Add Your Syrup

Using your canning funnel and a ladle, fill your jars with the hot syrup you’ve prepared. Leave a half-inch of space at the top of each jar for the oranges to expand as they are in the canner.

Step 8: Remove Air Pockets

Trapped bits of air can allow bacterial colonies to grow while your oranges sit on your shelf. It should be removed. I use a plain butter knife for this step.

Run the knife around the edge of each jar, pushing the fruit to the middle. You should see trapped air bubble to the top.

Step 9: Apply Your Lids and Rings

With a damp paper towel, wipe down the top of every jar to remove debris and syrup that could keep kids from sealing.

Using your lid lifter, pull your lids out of the saucepan and apply them on top of each jar. Screw down a ring on each jar until it’s finger-tight.

Step 10: Process Your Jars

Place your filled jars in the canner and ensure they’re covered with at least an inch of boiling water. Put the lid on the canner.

Processing Jars in a water bath canner
Notice that these jars are completely covered with water.

Set your timer for 10 minutes, and keep the lid on while the jars process. Adjust for your elevation as needed.

Step 11: Let the Jars Cool

After 10 minutes, turn off the burner and remove the lid from your canner. Allow the jars to rest for 5 minutes, and then remove them.

Place your filled jars on a towel or cutting board and leave them for 24 hours to cool. The pressure inside and outside of the jars will stabilize during this time.

Canned jars of mandarin oranges
These jars are cooling nicely.

Step 12: Check Your Seals

At this stage, I’ve typically heard all of my jars ping and pop when the lids seal. However, I like to check the lids again, just to make sure nothing went wrong. Nothing is worse than rotten food inside a pantry.

Remove the rings from each jar, and press on the lids. You shouldn’t feel them snap or pop. If you do, that jar should go into your refrigerator. Eat the contents within about a day.

Checking seals on freshly canned mandarin oranges
Properly sealed jars have slightly depressed lids.

Step 13: Store Your Jars

Write today’s date on the lids, and move your beautiful oranges to long-term storage. I use my basement for storage, but you could use any space that remains dark and dry all year long. This bit about sunlight is really important, as the rays could change the color of the contents.

How Long Do Canned Oranges Last?

Chances are, your canned oranges will fly right out of your panty. Mine never last longer than a few weeks!

The USDA says that any home-canned food should be consumed within about a year of canning them. Writing the date on the lids can help you consume the items you’ve created before this deadline passes.

Ideas for Using Canned Oranges

There are all sorts of delicious ways to use the canned oranges you make. These are some of my favorites:

  • Eat sections right out of the jar for a punch of Vitamin C.
  • Decorate cakes and cupcakes with juicy slices.
  • Add oranges and a dash of syrup to glasses of water.
  • Freeze a slice inside an ice cube for extra flavor.
  • Add to salads (spinach is my favorite).
  • Add to muffins and quick breads.
  • Mix with yogurt.
  • Top cottage cheese with oranges.
  • Add zip to any smoothie with a few orange slices.
Easy Delicious Canned Mandarin Oranges Recipe

Easy Delicious Canned Mandarin Oranges Recipe

Preserve the sweet, citrusy goodness of mandarins with this easy water bath canning recipe. Perfect for snacking, baking, and more!
Prep Time: 1 hour
Cook Time: 15 minutes
Canning: 10 minutes
Total Time: 1 hour 25 minutes
Course: Preserves
Cuisine: American
Keyword: canned mandarin oranges, canned oranges, mandarin oranges, Water Bath Canning
Servings: 7 Half-Pint Jars

Ingredients

  • 3 lbs Mandarin oranges (or other small oranges)
  • 6 cups Water
  • ¾ cup Sugar (optional)

Instructions

Prepare The Oranges

  • Select Oranges: Use 3 lbs of small oranges like mandarins. They are ideal for sectioning and fit well in jars.
  • Peel Oranges: Carefully peel the oranges, removing as much pith (white membrane) as possible.
  • Remove Pith and Seeds: Use your fingers or a knife to remove remaining pith and any seeds. Pull oranges into sections for easier packing.

Prepare Jars and Syrup

  • Inspect Jars: Check jars for cracks and chips. Wash with hot, soapy water, and rinse well.
  • Sterilize Jars: Place jars in the canner, cover with water, and bring to a simmer. Keep jars in the simmering water until ready to fill.
  • Prepare Syrup: In a saucepan, combine 6 cups of water with ¾ cup sugar (optional). Bring to a boil and stir until sugar dissolves.

Pack and Fill Jars

  • Pack Oranges: Use a jar lifter to remove jars from the canner. Place a funnel over the jar and pack orange sections tightly inside.
  • Add Syrup: Ladle hot syrup into jars, leaving ½ inch of headspace.
  • Remove Air Bubbles: Use a knife or bubble removal tool to release trapped air. Adjust headspace if necessary.

Seal and Process Jars

  • Clean Rims and Seal: Wipe jar rims with a damp paper towel. Place lids on jars and screw rings until fingertip-tight.
  • Process Jars: Place jars in the canner, ensuring they’re covered by at least 1 inch of water. Bring water to a boil and process for 10 minutes (adjust for altitude as needed).

Cool and Inspect

  • Cool Jars: Turn off heat and remove jars with a jar lifter. Place on a towel or cutting board to cool for 24 hours. Do not disturb the jars during this time.
  • Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed. Refrigerate any unsealed jars and consume within 1–2 days.

Notes

  • Optional Syrup: You can skip the sugar for a lighter, natural option.
  • Packing Tip: Pack jars tightly to reduce floating oranges and ensure all sections are submerged in syrup.
  • Storage: Store sealed jars in a cool, dark place for up to 1 year.
Tried this recipe?Let us know how it was!
How to Water Bath Can Mandarin Oranges In a Water Bath Canner Step-by-Step
June Gardner

June Gardner

June is a food preservation expert who loves turning her summer garden’s bounty into homemade meals year-round. For her, there’s nothing more satisfying than crafting a winter lasagne with tomato sauce made from plants she nurtured from seed. With a passion for food security, June has mastered water-based canning and uses her advanced dehydrating skills to savor the sweetness of summer, even in winter.