 Mandarin Oranges Sections Canned Peel and section mandarins, save peels for later ** Place orange sections into pint jars About 1/2 pound per pint jar In a sauce pan: Syrup #1 For Two Pints in Apple Juice: Add 2 cups apple juice, bring to a high simmer pour over orange sections. Syrup #2 For Two Pints in Simple Syrup: One bottle water (16.9 oz) 1/2 cup sugar 1 Tbs Vanilla Bean paste Whisk bean paste into water/sugar mix Bring to a high simmer Pour over orange sections Note: Make sure to soak your oranges in Pectic Enzyme to remove the PITH. Without removing the pith you run the risk of your batch tasting bitter. Pectic Enzyme can be found (powder form) on most wine making sites online or in stores. Waterbath Directions: Fill each jar to 1/2" head-space - process in a boiling water-bath pints 15 minutes (add 5 minutes to processing time if above 6000 ft) **you can 'candy' your orange peels (see my recipe here) Recipes and Photos by: Diane Baker for Canning and Cooking at Home Raw Pack & Canning Times: NCHFP Guidelines
2 Comments
Amy
2/3/2023 07:25:14 pm
Im curious if wide mouth half pints would process for 10 or 15 minutes? Im at 2500ft
Diane
2/6/2023 11:09:47 am
NCHFP Timing says 15 minutes for your altitude (reg or wide mouth) Your comment will be posted after it is approved.
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