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Canning Oranges
Home canned oranges are the perfect way to preserve citrus in season.
👥 9 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 3h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Wash and peel the oranges, removing as much white pith as possible.
Oranges (about 13 lbs for a 9 pint canner batch)
2
Separate the segments and remove any seeds.
3
If using pectic enzyme, place the orange segments in a bowl and cover with a solution made from 1 tsp pectic enzyme and 1 gallon of water. Allow the segments to soak for ⏱️ 3 hours, or overnight, stirring gently every once in a while to check on the progress of the enzyme. When the pith wipes away easily, rinse the segments to remove the remaining pith.
Water (5 3/4 cups water for light syrup)
4
Prepare a waterbath canner and jars.
5
If using syrup, combine water and sugar in a saucepan and heat until dissolved.
Water (5 3/4 cups water for light syrup)Sugar (1 1/2 cups for light syrup, see notes for other types)
6
Pack sterilized jars with orange segments, leaving ½ inch of headspace.
7
Pour hot syrup, water, or juice over the fruit, maintaining headspace.
Water (5 3/4 cups water for light syrup)
8
Remove air bubbles and wipe jar rims clean.
9
Secure lids and bands, then process in a boiling water canner for ⏱️ 10 minutes, adjusting for altitude (see notes)
Water (5 3/4 cups water for light syrup)
10
Let jars cool for ⏱️ 12-24 hours and check seals before storing.
Nutrition Facts
calories
16 kcal
fat Content
0.02 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
2 mg
protein Content
0.3 g
carbohydrate Content
4 g
saturated Fat Content
0.002 g
unsaturated Fat Content
0.006 g
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