Canning Orange Juice

A mason jar filled with orange juice; fresh oranges surround the counter in the background.

Learn all about canning orange juice! This beginner-friendly recipe is quick and works for both store-bought and freshly squeezed juice.

5 from 1 vote

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Course: Canning Recipes

Cuisine: American

Prep Time: 20

Cook Time: 15

Inactive time: 20

Total Time: 55

Servings: pints

Calories: 195kcal

Author: Dorothy Bigelow

Equipment

Ingredients

▢ 14-16 cups orange juice freshly squeezed* or store-bought

Instructions

Cook Mode

Wash all canning jars, lids, and equipment thoroughly with hot soapy water.
Sterilize jars in boiling water (in the canner) for 5 minutes. Keep them in the boiling water until needed.
Add the lids to a saucepan of barely simmering water to keep warm.
Add the orange juice to a large pot and heat over medium heat, stirring often.
Once a minimum temperature of 195ºF (91ºC) is reached, ladle into hot jars, leaving ¼” headspace.
Wipe the jar rims with a clean towel or a vinegar-dampened clean cloth.
Add a warm lid to each jar, then add a lid ring until fingertip tight.
Transfer the prepared jars to the canner and add a lid. Bring to a boil over high heat.
Once the water has returned to a rapid boil, start the time.
Process for 15 minutes in the boiling water bath canner.
Once the time is up, turn off the heat, remove the lid, and remove the canner from the heating element. Allow the jars to rest for 5 minutes in the water.
Once the 5 minutes are up, remove the jars and place them in a location where they can go undisturbed for at least 24 hours.
After 24 hours, check the seals and remove the canning rings. Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.
NOTE: For the best quality juice, freeze after canning**. This prevents separation, and helps to preserve flavor, color, and nutrition - but is optional.

Notes

Yields: 8 pints (16oz/500ml) OR 4 quarts (32oz/1L)

Source: https://extension.oregonstate.edu/ask-extension/featured/orange-juice-safe-canning

UPDATE: It appears that the extension has removed the source for review, and this extension forum is claiming that it is no longer considered safe, but to freeze instead.

*Freshly squeezed juice: For freshly squeezed orange juice, you must first pasteurize it by holding it at 160-163ºF (70-73ºC) for 15 seconds, then bring it up to 195ºF (91ºC) before processing. To reduce cloudiness, hold the juice at 185-194ºF (85-90ºC) for 15 seconds - this deactivates the pectinesterase enzyme, which is responsible for cloudiness in fresh juice.

**Freezing: If you plan on freezing your jars, use a straight-sided mason jar like a wide mouth pint jar - these are the only types that are approved for freezing.

Grapefruit juice: Use either store-bought or freshly made grapefruit juice. If making homemade, be sure to thoroughly remove the white pith, as that creates a bitter taste. Process pints or quarts for 15 minutes.

Storing: The USDA states that home canned food (with a true seal) is good for at least 1 year, while most jar manufacturers say the seal is good for at least 18 months. Many experienced canners maintain that canned foods are good for many years, but the quality will begin to degrade after 1 year. Keep in a cool, dark place (like a basement) for the best results. Never store your home canned goods with the outer ring in place, and discard if the seal is compromised or there is any off smell or growth in the jar.

Higher altitudes:

1,001 - 3,000 ft: 20 minutes
3,001 - 6,000 ft: 25 minutes
6,001 - 8,000 ft: 30 minutes
8,000+ ft: 35 minutes

Nutrition