Canned mandarin oranges are a versatile and delicious addition to your pantry. Whether you enjoy them in salads, desserts, or straight from the jar, canning mandarins at home ensures you have fresh, sweet citrus available year-round. This guide provides a detailed, step-by-step process for canning mandarin oranges, tips for optimal storage, and answers to frequently asked questions.
Ingredients and Supplies
To can mandarin oranges, you’ll need:
Ingredients:
Fresh mandarin oranges (6-7 pounds for 7 pint jars)
For Syrup (choose one):
- Extra light syrup: 6½ cups water + ¾ cup sugar
- Light syrup: 5¾ cups water + 1½ cups sugar
- Medium syrup: 5¼ cups water + 2¼ cups sugar
- Honey syrup: 4 cups water + 1½ cups honey
- Optional: Plain water or orange juice
Tools:
- Pint or quart jars with lids and rings
- Water bath canner
- Jar lifter and funnel
- Vinegar (for wiping rims)
- Wooden skewer (to remove air bubbles)
Step-by-Step Instructions for Canning Mandarin Oranges
1. Preparing the Oranges
- Start by washing the mandarins under lukewarm water to remove dirt and pesticides.
- Peel the oranges and carefully separate the segments.
- Remove as much of the white pith and membranes as possible to avoid bitterness. For perfectly clean segments, soak them in Pectinase for 20 minutes, then rinse (Yes I Canned [10]).
2. Making the Syrup
Choose your preferred syrup option and prepare it by boiling the water and sweetener together:
- Extra Light Syrup: Best for those reducing sugar.
- Honey Syrup: A natural alternative with a light floral taste.
- Water or Orange Juice: For a sugar-free option.
3. Packing the Jars
- Sterilize jars and lids by boiling them in water.
- Fill the jars with mandarin segments, packing them tightly to minimize floating.
- Pour the hot syrup into the jars, ensuring a ½-inch headspace.
- Use a skewer or debubbler tool to remove air bubbles. Wipe rims with vinegar and seal with lids and rings.
4. Water Bath Canning Process
- Place the jars into the water bath canner, ensuring they’re covered by at least 1 inch of water.
- Bring the water to a rolling boil and process the jars for:
- 0-1,000 ft: 10 minutes
- 1,001-6,000 ft: 15 minutes
- Above 6,000 ft: 20 minutes (The Purposeful Pantry [9]).
- Once processed, remove jars carefully and allow them to cool for 12-24 hours.
Tips for Perfect Canned Mandarins
- Avoid bitterness: Thoroughly remove membranes and pith.
- Minimize floating: Pack fruit tightly and use heavier syrups if desired.
- Test seals: Ensure lids don’t flex when pressed after cooling.
Storage and Shelf Life
Store canned mandarin oranges in a cool, dry place. Properly canned mandarins can last up to 12-18 months, but for the best taste, consume them within a year.
Delicious Ways to Use Canned Mandarin Oranges
- Mandarin Salad: Combine canned mandarins, spinach, and a light vinaigrette.
- Desserts: Add to cakes, tarts, or use as a topping for yogurt.
- Smoothies: Blend with frozen fruits for a citrus boost.
- Snacks: Serve chilled right out of the jar!
FAQs
Q: How long do canned mandarin oranges last?
A: Properly stored, canned mandarins last up to 18 months.
Q: Can I can mandarins without sugar?
A: Yes, you can use plain water or orange juice instead of syrup (A Modern Homestead [8]).
Q: What’s the difference between mandarins and tangerines?
A: Tangerines are a variety of mandarins with darker skin and a slightly tangier taste.
Q: Can I use store-bought mandarins for canning?
A: Absolutely! Just wash them thoroughly to remove any wax or residue (Yes I Canned [10]).
By following this detailed guide, you’ll have delicious canned mandarin oranges ready to enjoy any time of the year. Canning mandarins is easy, rewarding, and a perfect way to preserve this delightful fruit.
