Childhood Flashbacks

When I was young, one of my favorite store-bought treats were mandarin oranges packed in light syrup. There was something so special about those tiny slices of citrus that made me smile!  As an (ahem) adult, I still receive the same amount of joy when cracking open a jar, only this time around they’re available in pint sized packaging!

Mandarin Orange Slices in Light Syrup

5 lbs Mandarin oranges

6 cups water

2 cups granulated sugar

Wash and peel oranges (reserve peels for making a delicious candied treat), remove any pith or membranes on the fruit and section into slices.  If desired (or feeling a bit lazy), they can be kept whole or split into halves.

In a medium sauce pot, bring water and sugar to a boil, stirring until sugar is dissolved.  Fill hot, sterilized jars with orange segments (raw pack) and fill with hot syrup, leaving 1/2-inch headspace.  Wipe rims and adjust two-piece lids to fingertip-tight.

Process pints for 8 minutes at 5 pounds of pressure in a weighted-gauge steam-pressure canner.  For a dial-gauge, process pints for 8 minutes at 6 pounds of pressure in a steam-pressure canner.  Process in a boiling-water canner for 10 minutes.  All processing times are for sea level altitude only.  Remove jars from canner and allow to cool, undisturbed, on a wire rack for 12-24 hours.  Recipe yields 7 pints.

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe from USDA Complete Guide to Home Canning and Preserving.



Filed under Boiling-Water Bath Canning, Pressure Canning

2 responses to “Childhood Flashbacks

  1. I too, do these every year and am completely delighted when I get to enjoy them in the mandarin ‘off season’ – there is a very kid like pleasure in it…did we all eat canned mandarins as childeren?

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