Mandarin Oranges

These water bath canned mandarin oranges are a simple, reliable way to preserve fresh citrus when it’s abundant and affordable. Packed in a light syrup, they hold their color, texture, and bright flavor while remaining safely within water bath canning guidelines thanks to their natural acidity. This method creates shelf-stable jars that are ready to use all year long for breakfasts, baking, salads, or easy snacks straight from the pantry.

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5 from 2 votes

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Prep Time 10

Cook Time 5

Processing time 10

Total Time 25

Course canning, Condiments, Preserves

Cuisine American, Homestead, Traditional

Servings Pints

Calories 62 kcal

Equipment

Ingredients

8 cups Water
1½ cups Sugar
5 pounds Mandarin oranges

Instructions

Fill the water bath canner with water and bring to a boil.
In a saucepan, bring water and sugar to a boil.
Wash all jars, lids and bands in hot soapy water.
Peel and separate the oranges and stuff into the jars.
Ladle the boiling simple syrup into the jars, leaving 1/2 inch headspace.
Remove any air bubbles with the bubble popper. Adjust headspace if needed.
Wipe the rim of the jars with a clean towel.
Place the lids on the jars and tighten the bands fingertip tight.
Using a jar lifter, lower the jars into the boiling water bath.
Cover and allow to process for 10 minutes. (adjust processing time for altitude above 1,000ft)
Turn off the water bath, remove the lid, and remove the jars to a towel lined cutting board to cool.
Allow the jars to rest in place for 12 hours before labeling, dating, and storing.

Nutrition

Serving: 1cupCalories: 62kcal

Keyword citrus canning recipe, home canned mandarins, homemade canned fruit, how to can mandarin oranges, mandarin oranges canning recipe, pantry staples, preserved citrus, shelf stable fruit, water bath canning fruit

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