Processing method: Water Bathing
Processing time: Process pint 10 minutes, quarts 15 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: Practical Self Reliance & Common Sense Home
Start by prepping your jars, and lids.
Wash and peel oranges. If you have very small clementines and tangerines you can leave them whole or divide the oranges into sections. If dividing, remove as much white membrane as possible.
Tightly pack oranges into canning jars, leave ½ inch of space.
- Make the syrup by boiling water and sugar in a saucepan, mix until the sugar dissolves.
- Pour boiling syrup over oranges, keeping 1/2 inch head-space. Debubble and wipe rims clean. Screw on your Denali lids and rings.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 10 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!