How to Make Canned Mandarin Oranges

Canned mandarin oranges
Canned mandarin orange slices for salads and desserts. Sean Timberlake
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: 2 pints (6 servings)
Nutritional Guidelines (per serving)
119 Calories
0g Fat
30g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 pints (6 servings)
Amount per serving
Calories 119
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Protein 1g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love those little segments of mandarin oranges that come in a can? They're sweet and petite and add a nice pop of flavor to fruit salads, desserts, and ambrosia salad.

Canning your own mandarin orange slices is surprisingly easy. The hardest part is peeling the slices as meticulously as possible. The white pith that clings to the skins of the segments can impart a sharp, bitter flavor in the can. These days, many modern varieties of mandarins, clementines, and tangerines are bred for easy peeling, so this job is not so hard.

All citrus fruit is sufficiently high in acid, so they can be canned in plain water. This same method can be used to preserve other citrus. In the case of oranges and grapefruit, it's best to section, or supreme, the fruit with a knife for cleaner segments. Once the segments are peeled, it's simply a matter of packing jars and canning. You'll be done in no time!


  • 2 pounds mandarin oranges (peeled)
  • 1 1/2 cups water
  • 3/8 cups sugar

Steps to Make It

  1. Prepare your canner and jars.

  2. Peel the mandarin oranges and discard the peels. Separate the segments, and carefully remove the pith from the exteriors and cores.

  3. Make a light syrup by combining the water and sugar in a saucepan over medium heat. Stir to dissolve. Keep warm, but do not boil.

  4. When the syrup is ready, pack the mandarin segments into the jars. Pour in the syrup, leaving 1/2 inches of headspace.

  5. Apply lids and rings, and process using a standard water bath canning process for 10 minutes.

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