Canning Oranges

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5 from 1 vote

Home canned oranges are the perfect way to preserve citrus in season.

Prep Time3

Cook Time10

Course: Fruit Canning Recipes

Cuisine: American

Keyword: citrus

Servings: pints (yield varies, see notes)

Equipment

Ingredients

Oranges about 13 lbs for a 9 pint canner batch
Sugar 1 1/2 cups for light syrup, see notes for other types
Water 5 3/4 cups water for light syrup
Pectic Enzyme Liquid optional, but reccomended

Instructions

Wash and peel the oranges, removing as much white pith as possible.
Separate the segments and remove any seeds.
If using pectic enzyme, place the orange segments in a bowl and cover with a solution made from 1 tsp pectic enzyme and 1 gallon of water. Allow the segments to soak for 3 hours, or overnight, stirring gently every once in a while to check on the progress of the enzyme. When the pith wipes away easily, rinse the segments to remove the remaining pith.
Prepare a waterbath canner and jars.
If using syrup, combine water and sugar in a saucepan and heat until dissolved.
Pack sterilized jars with orange segments, leaving ½ inch of headspace.
Pour hot syrup, water, or juice over the fruit, maintaining headspace.
Remove air bubbles and wipe jar rims clean.
Secure lids and bands, then process in a boiling water canner for 10 minutes, adjusting for altitude (see notes)
Let jars cool for 12-24 hours and check seals before storing.

Notes

On average, 15 pounds are required for a canner load of 7 quarts, and 13 pounds are needed for a canner load of 9 pints. Generally, about 2 pounds yields 1 quart.

Altitude Adjustments

Oranges can be safely canned in pint or quart-sized jars. The recommended processing time for both sizes is 10 minutes in a boiling water canner, with necessary adjustments for altitude.

Processing times must be adjusted based on your altitude to ensure safe canning:

0 - 1,000 ft: 10 minutes
1,001 - 3,000 ft: 15 minutes
3,001 - 6,000 ft: 20 minutes
Above 6,000 ft: 25 minutes

Syrups for Canning Oranges

I recommend a light syrup, but you can use whatever syrup you’d like. The sugar amounts for canning batches are below:

For a 9-Pint Canner Batch, you’ll need the following amounts:

Extra-light syrup: 3/4 cups sugar to 6 1/2 cups water
Light syrup: 1 1/2 cups sugar to 5 3/4 cups water
Medium syrup: 2 1/4 cups sugar to 5 1/4 cups water
Heavy syrup: 3 1/4 cups sugar to 5 cups water
Extra-Heavy Syrup: 4 1/4 cups sugar to 4 1/4 cups water

For a 7-Quart Canner Batch, you’ll need the following amounts:

Extra-light syrup: 1 1/4 cups sugar to 10 1/2 cups water
Light syrup: 2 1/4 cups sugar to 9 cups water
Medium syrup: 3 3/4 cups sugar to 8 1/4 cups water
Heavy syrup: 5 1/4 cups sugar to 7 3/4 cups water
Extra-Heavy Syrup: 6 3/4 cups sugar to 6 1/2 cups water

Nutrition