There’s something so cheerful about canning oranges. When you open a jar of bright, sweet fruit during a chilly winter day, it feels like sunshine. I love sharing this recipe because it makes preserving the goodness of oranges so easy!
why make this recipe
Canning oranges isn’t just about saving them for later. It’s about capturing that sweet, juicy burst of flavor and keeping it right at your fingertips. Whenever you need a snack, a dessert topping, or a bright addition to a salad, those jars will bring a little joy. Plus, it’s a wonderful way to bond with family or friends in the kitchen. You’ll discover that the simple act of canning can be both satisfying and fun!
how to make Canning Oranges
Let’s gather our ingredients first. You’ll need 13 pounds of oranges, ¾ cup of granulated sugar, and 6½ cups of water. Simple, right?
Next up, prepare your canner, jars, and lids. This step is essential! You want everything to be ready when you start packing those fruity gems.
Now for the oranges! Start peeling them and remove as much of that white pith as you can. If you’re working with smaller oranges, feel free to keep them whole. For the bigger ones, simply segment them into delicious pieces.
Time to whip up a simple syrup! In a large pot, combine the sugar and water. Stir to dissolve the sugar, then bring it to a boil. Keep this syrup warm while you pack your jars.
Looking at your jars, it’s time to pack! Tightly fill them with your orange segments, or whole oranges if you chose. Carefully pour the hot syrup over the oranges, leaving about ½ inch of headspace at the top. Don’t forget to remove any air bubbles, and adjust the headspace if needed.
Wipe the rim of each jar clean. Center the lid on top and finger-tighten the screw band.
Now, place your jars back in the canner. Make sure they’re covered by at least an inch of water. Pop the lid on, and let’s get that canner boiling on medium-high heat.
We’ll process all jars, whether they’re half-pint, pint, or quart, for 10 minutes. If you live at a higher altitude, just adjust the time accordingly.
Once they’re done, turn off the heat and let the jars sit in the canner for 5 minutes. Then, carefully remove them to a towel-lined counter. It’s so exciting to see them! Leave them to sit untouched for 12 to 24 hours, checking later for proper seals.
When they’re all good to go, remove the screw bands and give them a nice wash. Store your beautiful jars in a cool, dark place, and relish the thought of all those sweet oranges waiting for you!
how to serve Canning Oranges
These canned oranges are wonderfully versatile. You can serve them on their own as a snack, or use them as an ice cream topping. I also love adding them to a fresh spinach salad with some nuts and cheese. They brighten up any dish!
how to store Canning Oranges
Your canned oranges will keep best in a cool, dark place. A pantry or a cupboard works perfectly! Just be sure to check for any seals after 12-24 hours. Properly sealed jars can last up to a year.
tips to make Canning Oranges
- If you love a hint of spice, consider adding a cinnamon stick or a few cloves to the syrup while it’s heating up.
- Make sure to pick ripe, juicy oranges for the best flavor. They will pack your jars with much more sweetness.
- For a tangy twist, you could mix in a little lemon juice. It gives a nice balance to the sweetness of the oranges.
- Don’t throw away the peels! You can use them to make candied orange peels or zest them into your baked goods like orange cranberry muffins.
variations
Feel free to switch it up! Instead of just oranges, mix in other fruits like grapefruits or lemons to create a citrus medley. It’s a delicious way to experiment and find your favorite flavor combination!
FAQs
Can I use blood oranges for this recipe?
Absolutely! Blood oranges will add a gorgeous color and a distinct flavor to your jars.
Do I need to sterilize my jars?
Yes, it’s always best to sterilize your jars before canning to prevent any food safety issues. A hot dishwasher cycle works well, or you can boil them in water.
What if my jars don’t seal properly?
If you notice any jars that haven’t sealed, refrigerate them immediately. You can still enjoy the oranges, just make sure to use them within a few days.
This is such a joyful process and a perfect way to savor the essence of oranges all year long. I can’t wait for you to try it!
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Canning Oranges
- Total Time: 40 minutes
- Yield: 4 quarts 1x
- Diet: Vegetarian
Description
A delightful way to preserve the bright, sweet flavor of oranges for enjoyment throughout the year.
Ingredients
- 13 pounds of oranges
- ¾ cup granulated sugar
- 6½ cups water
Instructions
- Prepare your canner, jars, and lids.
- Peel the oranges and remove as much white pith as possible. Keep smaller oranges whole and segment larger ones.
- In a large pot, combine sugar and water. Stir to dissolve and bring to a boil. Keep the syrup warm.
- Pack jars tightly with orange segments or whole oranges.
- Pour hot syrup over the oranges, leaving about ½ inch of headspace. Remove air bubbles and adjust headspace if needed.
- Wipe the jar rims clean and place the lids on top. Finger-tighten the screw bands.
- Process jars in the canner covered with an inch of water for 10 minutes. Adjust time for higher altitudes.
- Turn off heat and let jars rest in the canner for 5 minutes before removing to a towel-lined counter.
- Let jars sit untouched for 12 to 24 hours, checking for proper seals.
- Remove screw bands and wash jars. Store in a cool, dark place.
Notes
Add spices like cinnamon or cloves to the syrup for extra flavor. Ripe oranges yield the best results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Preserving
- Method: Canning
- Cuisine: Preserved Food
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 26g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: canning, oranges, preserves, fruit, sustainable eating, snacks
