Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.
I love keeping mandarin oranges in our pantry and use them in several dishes we eat occasionally. They add sweetness, color and flavor to green salads, a Classic 5 Cup Salad, and are a colorful addition to my recipe for Hawaiian Meatballs and Rice.
When I go shopping, canned mandarin oranges are typically not a staple ingredient on my list. That’s why I find it very convenient to can several jars at a time every 4-5 months to keep stocked in our pantry.
I assume you are still reading because you’d like to know how to can mandarin oranges if you haven’t done so before. Well… you’re in the right place! I’ve been canning mandaring oranges for several years and am happy to walk you through the step-by-step process.
For this recipe, you will need a water bath canner, 5 half-pint canning jars and corresponding 2-piece lids. Here’s how to can mandarin oranges for long-term storage.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
First Things First
Gather all the canning necessities together before starting. Prepare your canner, jars, lids, etc. according to manufacturer instructions before beginning to prepare the oranges and light syrup.
Prepare The Mandarin Oranges For Canning
For this recipe I buy a 3-pound bag of mandarin oranges (this bag shown below contained 17 mandarin oranges). This number of oranges will be enough to yield about 5 half-pint jars of canned mandarins.
Place the oranges in a large bowl and remove all the peels (and stem ends) from them. Once you have all the peel removed, separate each mandarin orange into segments.
Remove any white “pith” or ” stringy pieces” you find on the segments (they have a bitter taste, and you do not want that). I sit down in front of the TV and do this while watching (or “listening”) to a show.
Yes, it takes a small amount of time to “clean up” all of the mandarin segments, but the pretty orange mandarin orange slices you end up with are the reward!
Make A Light Syrup For Canning Mandarin Oranges
When canning mandarin oranges, I make a light sweet syrup to add to the jars which slightly sweetens the canned oranges. It only has two ingredients and is really simple to make.
NOTE: Yes, you can use plain old water instead of a syrup, but the mandarins won’t taste too sweet at all. I heartily recommend canning them in this very “lightly sweetened” syrup.
In a small saucepan, heat water and granulated sugar until the sugar has fully melted. Keep this light syrup warm while you fill the canning jars with the mandarin orange segments.
Fill And Cover The Jars
Pack the mandarin oranges tightly in sterilized, hot canning jars, leaving ½” headspace in each one. Pour the hot syrup mixture over the mandarin oranges into each jar, again leaving ½” headspace.
Use a plastic canning utensil to remove air bubbles from each jar by inserting it several times around the edges of each jar. Once you do that, check the headspace to make sure it is still ½”.
Add or remove syrup as necessary to maintain the correct headspace. Use a damp cloth to wipe the rims of each jar to remove any syrup or fruit that would prevent the jars from sealing.
How To Can Mandarin Oranges
Place flat lids on top of each jar, then add the screw bands (or rings), and screw them on, tightening them to fingertip tightness. Position the jars onto the canning rack and carefully lower the rack into the pot of simmering water.
Make sure the water level is 1″ above the very top of the jars, and add additional water, if necessary. Turn the heat up to Medium High. If you have a lid for your water bath canner, put it on at this time.
Bring the water to a gentle rolling boil, then set the timer and process the jars for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes.
When done, turn off the heat and remove the lid. Let the jars sit in the hot water for 2-3 minutes then remove them from the pot, one at a time, using canning tongs.
Transfer the very HOT jars out of the canner and onto a dish towel on the countertop. NOTE: Do not put the hot jars directly on the kitchen counter because temperature variances could cause the jars to crack and you DO NOT want that!
Let the jars cool completely (overnight is best). As they begin to cool, you should hear a “ping” or “popping” sound as each of the lids seal. It is best to not disturb the jars while they cool.
Storing Your Canned Mandarin Oranges
After the jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, the jar didn’t seal properly so you will need to refrigerate that particular jar and use it fairly soon.
Carefully unscrew the bands of the sealed jars (for storage), then wipe down the jars to remove any sticky residue. Label the jars and then store them in a dark closet or pantry.
That’s it! You’ve learned how to can mandarin oranges and should be very proud of yourself for stocking your cupboards with this delicious fruit!
I hope you’ve enjoyed learning how to can mandarin oranges and hope you will have the chance to do this, too! They are a wonderful resource to keep stocked in your pantry!
Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More WATER BATH CANNING Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes using the Water Bath Canning method to check out, including:
- How To Can Applesauce
- Canning Sliced Peaches
- How To Can Strawberry Jam
- How To Can Pineapple
- Pear Butter (no pectin)
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Recipe adapted from Victoria at “A Modern Homestead”: Water Bath Canning Mandarin Oranges using Sugar or Honey
↓↓ PRINTABLE RECIPE BELOW ↓↓
Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.
- 17 mandarin oranges approx. 3-pound bag
- 1 cup water
- ½ cup granulated sugar
Prepare your canning jars, water bath canner with simmering water, screw bands and flat lids per manufacturer instructions.
Place oranges in large bowl; remove peels (and stems). Separate each mandarin orange into segments. Remove any white "pith" or "stringy pieces" you find on the segments (they have a bitter taste, and you do not want that). Set aside.
Make syrup: In a small saucepan, heat water and sugar until sugar has melted. Keep syrup warm while you fill canning jars with mandarin orange segments.
Pack orange slices tightly in sterilized, hot canning jars, leaving ½" headspace. Pour warm syrup mixture over mandarin oranges, again leaving ½" headspace. Use a plastic knife or utensil to remove air bubbles from jars by inserting it several times around inside edges. Check headspace to make sure it is still ½". Add or remove syrup as necessary to maintain correct headspace. Use a damp cloth to wipe rims of each jar to remove any residue that would prevent jars from sealing.
Place flat lids on each jar, then add screw bands (or rings), and screw them on, tightening to fingertip tightness. Put jars on canning rack, then lower rack into the pot of simmering water. Make sure water level is 1" above the top of the jars. Add additional water, if necessary. Turn heat up to Medium High. Cover canner.
Bring water to a gentle rolling boil, then set timer; process for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes. When done, turn off the heat; remove lid. Let jars sit in the hot water for 2-3 minutes then remove them, one at a time, using canning tongs.
Transfer HOT jars onto a dish towel on the countertop. NOTE: Do not put hot jars directly on countertop because temperature variances could cause jars to crack. Let jars cool completely (overnight is best). As they begin to cool, you should hear a "ping" or "popping" sound as each of the lids seal.
After jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, that jar didn't seal properly. Refrigerate and use it fairly soon. Carefully remove screw bands off the sealed jars for long-term storage. Wipe jars to remove any sticky residue. Label jars; store in a dark closet or pantry. Enjoy!
Here’s one more to pin on your Pinterest boards!