Canning Oranges

by Merissa on February 9, 2011

in Canning and Preserving, Recipes


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This is a new thing to can for me. Normally I don't buy alot of extra oranges but there was a 25 pound bag on sale from my co-op last month for only $10 so I figured I'd get them and figure out what to do with them. The problem with buying super fresh produce is that it tends to go bad fast so even though the hubby has been eating them. So I needed to figure out something new to do with them. I've recently been reading Putting Food By. It's got alot of ideas to can things that I didn't think about before so I looked up oranges. It said to can them just like any other fruit. So I made a batch of very light syrup today and got these canned up! What you need:

  • Oranges
  • Sugar
  • Water
  • Hot Water Canner
  • Canning Supplies

For us, I used pint size jars. If you have a bigger family and go through alot of oranges in one sitting you may want to use quarts.

Also I use turbinado sugar to make my syrup. It has a slightly more brown sugar taste for the finished product but nothing major.

For a very light syrup, boil 5 1/2 c. water and 1 1/4 c. sugar. Simmer until the sugar has dissolved. Keep this warm until you are ready to pack your cans. Just one batch of this was enough for all 7 pints I did.

Make sure the oranges you are using are fresh. The hard or moldy ones are too difficult to peel. If you bought them from the store or anywhere they they might have been sprayed, make sure you wash them in produce wash first. I used no-spray oranges.

Peel the oranges with a citrus peeler. Try and get as much of the membrane off as you can. Then separate into slices.

Pack your jar with the slices tightly but leave about 1 inch of headspace.

Looking down into the jar. Not sure why I took this picture....

Once the jars have been packed with oranges, fill them until the oranges are covered with the light syrup we made earlier. Make sure you still leave about 1/2 inch headspace after the syrup is added.

Clean off the rim of the jar well before adding the lid. I wipe them once with a wet rag and then again with a dry one. You don't want any stick spots or water left on the rim of the jar or it won't seal properly.

Add the lids and then the rims. Make sure you screw the rims on tight!

Preheat the water before you add the jars. You want it just simmering. Add all the jars to the water. Make sure the water covers the tops of the jars. If it doesn't, add a little more.

Simmer/low boil these jars for 10 minutes. After 10 minutes, turn off the stove and let the water cool down slowly before you take the jars out. Once you remove the jars, put them on a cutting board or another heat resistant surface. I use old flour sack rags to cover the counter so I can set them down and soak up the water that drips off.

Do not touch the jars until they have sealed. You will know this by the "pop" they make and the lid will have an indent in it instead of being puffed out. Leave the jars alone for several hours. If some of the jars didn't seal, either put them in the fridge and eat or you can replace the lid and try and re-bath them to get them to seal.

Please check with your local extension office for any changes on times/temps/high altitude.

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

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{ 21 comments… read them below or add one }

1 marci357 February 9, 2011 at 11:26 am

Thank you.
I didn’t know this was possible :)
Learned something new today!

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2 Emma February 9, 2011 at 12:20 pm

We actually tried canning clementines in January and it went really well! Here’s a link to our post about it.

http://cityrootscountrylife.com/2011/02/adventures-in-canning-cutie-clementines-and-chicken-stock/

One side note — you can can with a light syrup as you did, or use water, or you can use orange juice! We went with the 3rd option and were very pleased with the results.

So glad it went well!

Emma
City Roots, Country Life

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3 Jennifer February 9, 2011 at 1:16 pm

huh! I didn’t know you could do that! How do they taste? Still nummy?

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4 Valencia February 9, 2011 at 5:38 pm

Very informative and simple to follow directions!! Thanks a bunch!

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5 Megan February 9, 2011 at 9:13 pm

I would not have thought of that, how about grapefruit? Same technique? Around August I start fantasizing about grapefruit…

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6 Merissa February 9, 2011 at 9:16 pm

The hubby just suggested that same thing tonight. I guess I will have to try that next!

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7 rose simons February 11, 2011 at 8:06 pm

can u use something other then sugar? honey or other sweetner?

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8 Merissa February 11, 2011 at 10:00 pm

You could try it with honey or an acidic juice like orange juice or pineapple juice.

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9 Deb February 17, 2011 at 5:26 pm

Here is a way to easily peel grapefruit. I bet it would work with oranges if you used less time. Bake the whole grapefruit on a cookies sheet on 350 degrees for 15 mins. The peel comes off super easy and the white part doesn’t stick to the fruit. I peeled mine while they were still warm. Use a pot holder to handle them when they first come out of the oven.
Thanks for the canning instructions for oranges.

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10 Christina February 17, 2011 at 8:50 pm

And how do they taste? I love fresh citrus, so I’m curious to what they taste like!

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11 Deborah June 23, 2011 at 2:45 pm

Have you used the turbinada sugar for canning anything other than oranges? I would like to know if it would work for applebutter or peach jam?
Thank you

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12 Merissa June 23, 2011 at 7:10 pm

Yes, I use it for any canning recipe that calls for sugar! I’ve used it in all my jams and when canning other fruits.

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13 sheree October 1, 2011 at 12:39 pm

Did you candy the orange peels? Thats another way to makebthe fruit go even farther. Basically you boil the peels, drain, repeat, simmer in sugar syrup, then roll in granulated sugar. There are tons of recipes online for it. You can do it with grapefruit peels as well.
Also, we make a basic orange cleaner with our citrus peels. I put them packed tightly in a quart jar and pour white vinegar over them just to cover them, put a lid on top and stick it in a cabinet for about a month or two, just until the orange/citrus smell is as strong as the vinegar smell or stronger, strain it into a spray bottle and you have a lovely strong all purpose cleaner! And no waste!

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14 Stacy June 26, 2012 at 7:44 am

This is an excellent idea. I am allergic to most fresh fruits, but can usually eat them when they have been cooked or canned. I never get to have oranges. I am going to try this while I can still get them inexpensively. Thanks for this.

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15 Jane January 5, 2013 at 4:03 pm

Thank-you for the lovely canning directions! I bought FFA oranges at Christmas … so many oranges and my husband thought they were sour. I did not want to waste them or make a sugary preserve. Works!

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16 Candy Guritz June 2, 2013 at 11:49 am

Don’t have to throw all those orange peels away, either! (Im big on using EVERYTHING ) You can make candied orange peel, which is delicious and they store well. You can also dry the peels, the powder them in a food processor and use as an exfoliating scrub or mix with borax for a cleanser. :)

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17 Diane June 2, 2013 at 2:09 pm

Take your orange peels and pack them loosely into a quart jar. Fill the jar with white vinegar and screw on a lid. Let sit for 10 days. Strain out the orange peels (I used cheap muslin fabric) and put the remaining liquid in a clean spray bottle. It cleans just about everything and leaves a fresh, clean scent behind. And it’s inexpensive to boot.

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18 Alexandra December 27, 2013 at 1:02 pm

Do you add any water to that or just straight vinegar? What can you use that solution on?

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19 meghan August 20, 2014 at 11:35 pm

I LOVE this cleaner….it’s all I use!

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20 Debbie June 3, 2013 at 12:31 pm

I loved canning oranges so easy.My only problem is they bitter is there something I did wrong ??

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21 Merissa June 3, 2013 at 12:33 pm

You want to try and get off as much of the membrane as possible otherwise they do tend to get bitter.

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