As we continue to stock our shelves we’re learning how to preserve brand new things. There are so many canned goods we’ve been used to buying at the store, and we’re learning to can ourselves. With our Farmer’s Market doing wholesale sales, I found myself with a box of 100 oranges. While the plan originally was to make some homemade orange juice – which is so easy and delicious, I found that 100 oranges might be a bit too many!
But thankfully, like a lot of other fruits and veggies you can easily can them at home. I was actually surprised at how easy it was. The hardest part was peeling the oranges – so I’m not going to lie, I cut them off rather than peeling by hand! This removed any of the extra pith and made them all fit in the jars a lot easier. Try to remove the center portion as well before you put them in. Each quart jar will hold 6-8 whole oranges. You can break them into parts too if you prefer.
So what will you do with them later? Pop them out to enjoy as a snack, breakfast or even juice them later – the extra sugar will make that juice a lot sweeter.
- 24-30 Oranges
- 1 1/2 cups sugar
- 4 cups water
- In a medium sauce pan, add your sugar and water. Bring to a boil and let boil for 5 minutes or until sugar is dissolved. Allow to cool slightly while you prepare the oranges.
- Remove the skins from your oranges and place them into clean jars
- Ladle the sugar syrup over the oranges and lid and process.
- Place 4 clean pint quart on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 4 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Prepare your ingredients according to the directions above.
- Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
- After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!
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