Canning Oranges Water Bath Method

I just finished canning 8 pints of oranges. The last couple of weeks the food bank has had bags of navel oranges to distribute. There was no way we could eat them all before the end of their shelf life. The oranges were so good and sweet so I didn’t want them to go to waste. So this weekend I canned some. The jars of canned oranges are just beautiful. I still have marmalade to make. That will be next on my list to do.

It is a very easy process to do and you can choose to use a light sugar syrup or just water. I chose the light syrup to can them in. The prep time took longer then the canning time. That was because I wanted to zest all the oranges first before I peeled them. The lovely long strands of zest will be used in the marmalade and the rest will be frozen to use in baking later on. I have unsweetened orange juice to use for the marmalade. I didn’t peel them with a knife or remove the skins from the sections. I just peeled them using a spoon and my fingers. The white pith was easy to remove off of the navel oranges. I just pulled them a part in sections and removed the white center core. These beautiful oranges were seedless.

I used the a light simple syrup of 1/2 cup of sugar to 4 cups of water which was the right amount of syrup for the 8 pints that I had packed. The jars had been sterilized in boiling water for 10 minutes. The way I set up is wash my jars and put them in the canner to sterilize. I left the jars cool off a little because my fruit was not room temperature but still a little cold. My supper was ready in the oven so we ate while the jars cooled down. Afterwards I filled the jars leaving some head space and added hot syrup. Used a butter knife to remove any air bubbles in the jar. Wiped the rims of the jars with a clean towel dipped in white vinegar to remove any juice that might be on the rim that will prevent the jars from sealing. You can run your wet finger over the rim after you wipe and should be able to hear it ring. Then you just place the hot flat lids and rings then finger tighten the rings down. Place in the same water bath that you had used to cook the jars. Place the lid on the canner and bring to a boil. I am at sea level so I processed them for 10 minutes. Higher elevations have a longer processing time. You will need to know how long it takes for your area. Always let the jars set for 5 to 10 minutes before removing them from the canner on to a towel to cool.

Canned Oranges in Water Bath

Makes 8 pints,

Ingredients:

  • 12 to 16 large navel oranges
  • 1/2 cup sugar
  • 4 cups water
  • 8 – 9 sterilized pint jars
  • Water bath canner

Directions:

Peel oranges and remove the white pith. Then section the oranges into pieces. Fill sterilized jars with orange sections and leave one inch head space.

Make simple light syrup in a sauce pan over medium heat until the sugar is dissolved in the water. Ladle syrup into jars and remove bubble by running a knife along the inside of the jar. If the jars are packed lightly then you will need more then 4 cups of syrup. If the jars are packed moderately tight you will only need about a half of cup of syrup for each pint. You can also use water instead of syrup because the fruit’s acid will preserve it.

Wipe rims of the jars with a clean towel dipped in white vinegar. Seal with flat lids and rings. Tighten finger tight and place in water bath. If jars are cold start with a cold water and warm jars can go into warm water. This makes sure the jars don’t break from shock.

Bring to a boil and start the timing. At sea level it is 10 minutes. At high elevations it will take longer so be sure to look up your processing time for your area. Turn off heat when done processing. Let the jars sit in water bath for 5 to 10 minutes then remove carefully to on top of a towel to cool.

5 Comments Add yours

  1. You have provided wonderful directions. I bet your pantry area with all of your beautiful jars of canned produce is beautiful!. 🙂

    Liked by 1 person

    1. trkingmomoe says:

      Thanks. I live in a trailer so a lot of it is in boxes under the bed. It is a working pantry and I am always using it. These jars were emptied last month. I only have some jelly jars right now. I am going to buy some this week so I can make some more pie filling. I realized I haven’t posted some of the jams I made. Canning oranges really makes the house smell good. The jars are so pretty I hate to put them away.

      Liked by 1 person

      1. I understand about space. Out trailer is pretty small, so I have little storage space. I love your canned oranges. Looking forward to more canning recipes!

        Liked by 1 person

  2. Indra says:

    Thank you

    Liked by 1 person

    1. trkingmomoe says:

      You are welcome.

      Liked by 1 person

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