Go Back
–+ servings
A jar of home canned orange segments, with other jars in the background.

Canning Oranges

Canning oranges is easy! Since citrus is high acid, you can make this simple recipe in a water bath canner. Just 10 minutes processing time!
5 from 1 vote
Print Pin
Course: Canning Recipes
Cuisine: American
Keyword: canning, canning fruits, preserving, water bath canning
Prep Time: 1 hour
Cook Time: 10 minutes
Inactive time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 pints
Calories: 348kcal
Author: Dolly | Little Home in the Making

Equipment

Ingredients

  • 13-15 large oranges peeled and sectioned (about 4-5 pounds)

Extra-light syrup (optional*)

  • 5 ½ cups water
  • 1 ¼ cups sugar

Instructions

  • Wash all canning jars, lids, and equipment thoroughly with hot soapy water.
  • Sterilize jars and rings in boiling water (I use the water bath canning for the jars, and a small pot for the rings). Keep them in the hot water until needed.
  • Add the lids to a saucepan of simmering water to keep warm.
  • Peel all of the oranges, and separate them into sections. To reduce any bitter flavor, it’s recommended that you remove excess pith (the white stuff) with a sharp paring knife.
    A bowl of orange segments.
  • Prepare the extra-light syrup by combining the water and sugar in a medium saucepan, whisking well. Bring to a boil over medium-high heat, then reduce to low-medium to keep warm while you pack the jars.
    Whisking together water and sugar to form a light syrup.
  • Pack the orange segments into the pint jars, just up to the neck of the jar.
    6 pint jars filled with orange segments.
  • Ladle in the hot syrup, leaving ½” of headspace.
    Adding syrup over a jar of orange segments.
  • Use a de-bubbler or clean butter knife to remove any excess air bubbles from the jar, then add more hot syrup (if needed) to maintain the ½” of headspace.
    Using a de-bubbler to remove air bubbles from a canning jar.
  • Repeat until all of the oranges are packed or all of the jars have been used up.
  • Wipe the jar rims with a clean towel or a vinegar-dampened clean cloth.
    Wiping the rim of canning jars filled with orange segments.
  • Add a warm lid to each jar, then add a lid ring until fingertip tight.
    Placing a canning lid on a jar using a magnetic lid lifter.
  • Transfer the prepared jars to the canner and add a lid. Bring to a boil over high heat.
    Pint jars in a water bath canner.
  • Once the water has returned to a rapid boil, start the time.
  • Process for 10 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.
    An overhead image of 6 pint jars on a kitchen towel.
  • 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.

Notes

Adapted from: USDA Complete Guide to Home Canning.
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.
*Without sugar syrup: The extra-light syrup included in the recipe is optional, but does enhance the color, flavor, and texture when used in canning. You can swap it out for 6 cups of unsweetened apple juice, white grape juice, or water. Water does tend to leach the flavor and sweetness from the final product, so fruit juice is recommended for a sugar-free option.
If canning without sugar, you *must* hot pack. Bring the liquid to a boil, then add in the fruit and boil until warm. Then pack into jars as directed in the recipe. 
With grapefruit segments: You can can a combination of orange and grapefruit sections, which is actually a pleasant mix. Just use half and half.
Clementines or tangerines: This recipe has been tested with clementines as well. You can process in half pints or pints, but you will still need to process for at least 10 minutes (or 15-20 minutes at high elevations).
Orange peels: Since you’ll be left with many orange peels at the end of this recipe, I recommend using the leftovers to make orange peel vinegar. Simply fill a half gallon jar with orange peel sections and fill with white vinegar to cover. Store in a cool, dark spot for 2-4 weeks, then strain. Add the orange vinegar to a spray bottle and use it as an all-purpose cleaner and degreaser.
Higher altitudes:
  • 1,001-3,000 feet: 15 minutes
  • 3,001-6,000 feet: 20 minutes
  • 6,001-8,000 feet: 25 minutes
  • 8,001+ feet: 30 minutes

Nutrition

Serving: 1pint | Calories: 348kcal | Carbohydrates: 89g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 722mg | Fiber: 10g | Sugar: 79g | Vitamin A: 897IU | Vitamin C: 212mg | Calcium: 166mg | Iron: 0.4mg