Homemade Canned Mandarin Oranges (or Tangerines)

• Prep time: 45 minutes

• Process time: 20 minutes (Water Bath Canning)

• Cooling time: 12 to 24 hours

• Intensity / Skill Level: Intermediate (Requires basic water bath canning equipment and attention to sanitation)

• Yield: Approximately 4 to 5 pint jars

Ingredients & Equipment

The Ingredients

• 4 to 5 pounds fresh mandarin oranges or tangerines: Choose firm, bright, unblemished fruit with smooth skins.

• Granulated sugar: 2 to 4 cups (depending on the preferred syrup strength; light, medium, or heavy).

• Water: 4 to 6 cups (for creating the simple syrup).

• Optional Enhancements: 1 cinnamon stick, 1 vanilla bean split lengthwise, or 2 star anise per jar for a gourmet spiced flavor profile.

The Equipment

• Water bath canner with a canning rack

• 4 to 5 Mason jars (pint size) with new, unused two-piece lids (flat lids and screw bands)

• Jar lifter / canning tongs

• Bubble remover and headspace measuring tool

• Large mixing bowls, a sharp paring knife, and a medium saucepan

Step-by-Step Instructions

Step 1: Sterilize Equipment and Prep the Workspace

Before starting any canning project, cleanliness is paramount to prevent spoilage. Wash your mason jars, lids, and screw bands thoroughly in hot, soapy water, then rinse well. Place the jars in a large pot of simmering water to keep them hot and sterile until you are ready to fill them. Leave the flat lids in a separate bowl of hot (not boiling) water to soften the sealing compound.

Step 2: Peel and Segment the Mandarins

Carefully peel your mandarin oranges or tangerines, removing as much of the stringy white pith as possible. Separate the segments gently.

Pro-Tip for Professional Texture: For true store-bought quality, you can remove the bitter white membrane (albedo) entirely by briefly blanching the segments in a mild lye or warm citric acid bath, though most home cooks simply peel away as much pith as possible by hand for a rustic, wholesome texture.

Step 3: Prepare the Sugar Syrup

Decide on your syrup density. A light syrup is usually preferred for naturally sweet mandarins so the fruit flavor shines through:

• Light Syrup: 1 ½ cups sugar to 5 ½ cups water

• Medium Syrup: 2 ¼ cups sugar to 4 ¼ cups water

• Heavy Syrup: 3 ¾ cups sugar to 3 ¾ cups water

In a medium saucepan, combine your chosen amounts of water and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar completely dissolves. Reduce the heat and keep the syrup hot on the stove while you pack the jars.

Step 4: Pack the Jars

Remove a hot jar from your simmering water bath using your jar lifter. Pack the prepared mandarin segments tightly into the hot jar, leaving about 1/2 inch of headspace at the top. Be careful not to crush the delicate fruit, but pack them snugly so they do not float excessively once the syrup is added.

If using optional flavorings (such as a small piece of cinnamon stick or vanilla bean), tuck them neatly down the side of the jar against the glass.

Step 5: Add Syrup and Remove Air Bubbles

Ladle the hot sugar syrup over the mandarin segments, ensuring you maintain that crucial 1/2-inch headspace.

Run your bubble remover (or a non-metallic spatula) gently down the inside of the jar to release any trapped air pockets. Check the headspace again, adding a little more syrup if necessary. Wipe the rim of the jar thoroughly with a clean, damp cloth to remove any sticky sugar residue, which could prevent a proper seal. Center a hot flat lid on the rim and twist on the screw band until fingertip-tight. Repeat for the remaining jars.

Step 6: Water Bath Processing

Place your filled jars onto the rack inside your water bath canner, ensuring the water level covers the tops of the jars by at least 1 to 2 inches. Cover the canner with its lid and bring the water to a rolling boil over high heat.

Once a rolling boil is achieved, process the pint jars for 20 minutes. (Note: Adjust processing time if you live at a higher altitude—add 5 minutes for every 1,000 feet above sea level).

Step 7: Cooling and Testing the Seal

When the timer goes off, turn off the heat, remove the canner lid, and let the jars sit undisturbed in the hot water for 5 minutes. Use your jar lifter to carefully remove the jars, placing them upright on a thick towel on your kitchen counter. Leave them completely undisturbed for 12 to 24 hours.

As the jars cool, you should hear a satisfying “pop” sound as the vacuum seal forms. After 24 hours, test the seals by pressing down on the center of each lid:

• If the lid does not flex or pop up, it is successfully sealed.

• If a lid flexes, it has not sealed properly; store that jar in the refrigerator and consume it within a week.

Nutritional Information

Serving size: 1/2 cup (approx. 120g)

• Calories: 90 kcal

• Total Fat: 0.2g

  • Saturated Fat: 0g

  • Trans Fat: 0g

• Sodium: 2mg

• Total Carbohydrates: 22g

  • Dietary Fiber: 2.1g

  • Total Sugars: 18g (primarily natural fruit fructose adjusted by canning syrup)

• Protein: 0.8g

• Vitamin C: 45% DV (Daily Value)