Canning Mandarins

 Last summer, we started canning.  After a few months of no canning, I thought it was time to get the jars out and try something new.  Mandarins.

I love mandarins on Chinese chicken salad and so why not can them before we can’t find any in the stores.  This was a super easy canning project that was finished up within 1.5 hours…with about 5 minutes to spare before Downton Abbey started last night.


Here’s what you’ll need (besides the obvious canning supplies):

5 lbs. Mandarins

Simple syrup

Easy Canning Method:

1.  Peel those mandarins.  Helps to have a helper and thank you Mr. Farmer for volunteering

2.  Pack peeled mandarins into 9 pint size jars

3.  Make your simple syrup.  I ended up making a 2:1 ratio because I didn’t want to risk having bitter oranges.  6 cups of water, 3 cups of sugar.  Bring your water to a boil, then slowly stir in sugar.  Keep stirring until it’s boiling again and allow to boil 1 minute.

4.  Pour simple syrup into jars with mandarins, leaving 1/2″ head space.

5.  Wipe rims clean, put your lids on.

6.  Process in a boiling water canner for 10-15 minutes.  Remember to not start timing until after you’ve reached a full boil.  I like to get my water almost boiling while I’m doing everything else. That way, when it’s time to process, you don’t have to wait too long for the water to heat up.

7.  After the processing, allow to sit for 5 minutes, then take out of water and line them up all pretty on the counter.  Resist touching them for 24 hours.  *Easier said than done*

And…hopefully, that’s it.  I’m going to allow them to sit for about a week to really let that simple syrup make them taste like candy.  Then we’ll have a salad or put them on salmon before grilling.  Yum!


3 thoughts on “Canning Mandarins

  1. Pingback: Photo Challenge {Mandarins} | Betsy Farmer Designs

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