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On the Stove

Canned Oranges and Grapefruit

by admin February 10, 2015
written by admin February 10, 2015
Canned Oranges and Grapefruit
Bottled Oranges, Grapefruit, Lemons and Limes
My kids love mandarin oranges so naturally I wondered why I couldn’t bottle my own oranges. I was amazed how easy it was!
Step 1: Gather ingredients and Equipment
  • Fruit – The great thing about canning oranges is you can do as many or as few as you’d like. I used 1 15lb bag of navel California oranges and 6 very large grapefruit. The flavor of the oranges is best when canned with a bit of grapefruit.
  • Water (or orange juice) – About 6 cups
  • Sugar (optional) – ¾  Cup per 6 cups of water makes a light syrup.
  • Canning Equipment – Jar grabber, lid magnet, ladle, funnel, etc.
  • Medium Pot – For syrup
  • Large pot or canner – For hot water bath
  • Jars and Rings – For oranges I like to use a variety of sizes from ½ pint to quart.
Step 2: Prepare Jars and Lids

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Step 3: Peel the skins off the oranges and remove as much of the white part as you can.
Step 4: Pull the orange segments apart. Again, remove as much of the white part as you can.
Step 5: Prepare the syrup by adding 6 cups of water and ¾ of a cup of sugar (more if desired) in a medium pot over high heat. Bring to a boil.
Step 6: Fill your jars with oranges, don’t pack them too tight. Fill jars with boiling syrup, leaving ½ inch of head space. Slide a plastic knife around the edges to remove air bubbles. Wipe jar rims with a clean wet rag. Secure lids and rings.
Step 7: Process jars in a boiling water canner for 10 minutes, no matter the size of the jar. Remove jars from canner and allow cooling for 24 hours.

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