Since I have fingernails and Matt doesn't, I peeled while he took all the segments apart. It actually didn't take too long.What took the longest was getting the water to boil. I waited on that FOREVER.
Very light syrup, 10min in a boiling water bath (eventually), and tada! Very little siphoning this time, and only one of the quarts didn't seal.
So, ten pounds of clementines got me 3 quarts and 6 pints. And a huge pile of peel....soon to be candied (stay tuned)...
3 comments:
Oh gosh, those look yummy! Good thing I wasn't there to "help" 'cause I probably would have eaten about 8 of the 10 pounds before you got them canned.
I never thought of canning citrus before. But why not? I can all kinds of other fruit so why not citrus? Sounds like a lovely, light, fresh-tasting dessert to have in the pantry.
I figure if we have these, we'll eat them.
In the directions on the site I listed, they said that they use lye to burn (melt?) off the membrain on the individual segments of mandarin oranges before they can them. Uh, ick!
Sounds good!
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