How to Make Canned Mandarin Oranges

By
Sean Timberlake
Sean Timberlake
Sean Timberlake
A freelance food writer with a focus on food preservation, brewing, canning, and foraging. He also leads culinary tours in San Francisco and Italy.
Learn about The Spruce Eats' Editorial Process
Updated on 01/25/23
Canned mandarin oranges
Sean Timberlake
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 6 servings
Yield: 2 pints
Nutrition Facts (per serving)
129 Calories
0g Fat
33g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 129
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 10%
Total Sugars 29g
Protein 1g
Vitamin C 40mg 202%
Calcium 58mg 4%
Iron 0mg 1%
Potassium 251mg 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 it can be canned in plain water. This same method can be used to preserve other types of 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.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Prepare your canner and jars.

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

  4. 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.

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

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

How to Store Canned Mandarins

  • Open canned mandarins should be put in the refrigerator, where they can be stored for up to seven days.
  • Store sealed canned mandarins in a cupboard for up to one year.

Helpful Links

Recipe Tags: