Day 60: Orange Segments in Syrup

Orange Segments in Syrup   
Day Sixty (19.07.2012)
Processing: Hot Water Bath 15 minutes
Yield: 4 x half-pints (4 cups)  per batch
Recipe Source: Ball Blue Book  
Today I had oranges to can with, so after making the orange liqueur  (recipe HERE) using the orange peel, I decided to can the orange segments in a syrup. I also experienced my first jar breakage :( 
Pre-heat jars
For each batch, you'll want 4 x half-pint (250ml) jars or 2 x pint (500ml) jars  that have been pre-heated by covering in boiling water and boiling for 10 minutes. Simmer seals and rings covered in water for 10 minutes.

Prepare oranges
Slice ends off, cut away skin and any white pith. Cut oranges in half, removing membrane (white centre) while you cut each orange into slices. Repeat with the remaining oranges. Divide orange slices amongst jars or up to 1/2 inch (1cm) headspace.
      Prepare sugar syrup
Combine water and sugar in a saucepan over medium heat, stir until sugar has dissolved. Bring to a boil and then turn the heat off. Ladle into jars, over orange slices to 1/2 inch (1cm) headspace.
Prepare jars
Remove air bubbles from jars; check headspace is correct then wipe rims. Add seals and tighten rings to fingertip-tight.
Process in hot water bath canner for 15 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day check jars have sealed (they shouldn't flex up and down when pressed in the centre). Remove bands, label and store in a cool, dark place for up to 12 months. I made 4 pints of orange segments following this recipe.

10 - 12 oranges (I used 7 pounds / 3.6kg) to get 3 cups of orange slices
1/2 cup white sugar
1 1/2 cups water
Enjoy these straight out of the jars as a snack, or add to a chicken salad with some walnuts during summer.
The Ball Blue Book is so handy for simple,
everyday canning like this recipe :(^_^):

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