If you cut into the segments the juice will run into the canning syrup, and they’ll lose flavor that way.įor canning whole oranges, it helps to remove the pith from the center of the orange as well as the big hunk of pith that tends to sit at the flower or navel end of oranges. Remove as much of the white pith as possible, while avoiding puncturing the segment membranes. Regardless of whether you can oranges whole or in segments, they obviously need to be peeled. Segments tend to work better for larger navel oranges, but smaller clementines are perfect for canning whole. Oranges can be canned whole or in segments.
The California oranges of my childhood are slightly more acidic than Florida varieties, but they’re all well below a safe canning pH of 4.6. This applies to all types of oranges including navel oranges, mandarins, clementines, and tangerines. Oranges are a high acid food, and they’re perfectly safe for water bath canning. Now that I have my own little orange thieves underfoot, I’m canning oranges of my own.
I’d spend my time trying to sneak in under her and steal a tiny slice for myself. She’d use them pretty up a fruit salad or decorate the edge of a platter. Those cute little canned mandarin oranges were a staple in my grandmother’s holiday cooking.
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