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BOTTLED MANDARINS


Bottle fresh mandarins in water, honey, fruit juice or syrup to enjoy all year long! Serve preserved mandarins with yoghurt or chia pudding, on top of a leafy green / walnut salad, as part of a cheese platter, decorating desserts – they’re delicious with vanilla ice-cream - or simply enjoy straight from the jar. This recipe can also be used for clementines, grapefruit, oranges, pomelo, tangelos and tangerines.
   
Ingredients for BOTTLED MANDARINS
 
Yield: 1 litre
(4 cups)
Yield: 4.5 litres
(18 cups)
Yield: 7 litres
(28 cups)
Mandarins
(Firm, Sweet)
 900g (2 pounds)
4kg (9 pounds)

6.3kg (14 pounds)

Pectinase (Optional)
  1 teaspoon (approximately – refer to packaging)
Water, Citrus Juice or Syrup
Refer to syrup chart below for syrup ingredients and quantities.
Very light, light or medium syrup is recommended.

METHOD:
1.  Weigh fruit to determine the bottling yield. Choose mature fruit that is firm and sweet.
2.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.
3.  Wash and peel mandarins, discarding white pith (this causes bitterness in the preserved fruit).  
4.  Optional: Place mandarin segments into pectinase water (i.e. 1 teaspoon pectinase dissolved in 2.5 litres water) to soak for 6-12 hours to dissolve the pith. Repeat washing, peeling and soaking with the remaining fruit. Pectinase soaking can be done at room temperature or in the refrigerator overnight.
5.  Prepare jars by boiling in a pot of water for 10 minutes before filling (if required).
6.  Soak lids in hot water (not on heat) for at least 5 minutes before use.
7.  Prepare syrup (if using), ensuring all sugar has dissolved. Refer to syrup chart below.
8.  Heat water, citrus juice or syrup until hot.
9.  Drain mandarins and gently rinse with fresh water. Drain fruit.
10. HOT PACK: Combine fruit and hot syrup (off heat) to warm fruit through.
11.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel.
12.  Pack hot jars with the hot (or raw) fruit to 1cm (1/2 inch) from the rim of each jar.
13.  Add hot syrup (or other liquid) into each jar, filling to 1cm (1/2 inch) from the rim of each jar.
14.  Using a non-metal utensil, remove any bubbles and add more hot syrup/juice if required to correct the headspace if it dropped below 1.25cm (1/2 inch) from the jar rim. Excess syrup can be frozen for later use.
15.  Wipe jar rims with a damp paper towel to remove any food residue.
16.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
17.  Process jars in water bath or pressure canner as per charts below:
BOILING WATER CANNER (WATER BATH):
18.  Return jars of bottled mandarins into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
19.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
PRESSURE CANNING (DIAL OR WEIGHTED GAUGE):
18.  Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is constant). Then add weights (or cover) and bring to the required pressure level for your altitude (see charts below). Once the pressure is reached, process for the time stated in the charts below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
19.  Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). After 5 more minutes, remove jars from the pressure canner and place them onto a heatproof surface (i.e. wood board or a towel). Do not adjust lids during this time.
20.  After 12-24 hours: check jars have sealed before labelling and dating clearly.
21.  Store jars of bottled mandarins in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
22.  Refrigerate jars upon opening and consume contents within 5 days.
 
NOTES: 
o  1/4 teaspoon citric acid can be added to each litre/quart jar to help retain colour, if desired;

o  Pectinase may also be labelled as pectic enzymes. It is used to clarify wine and homebrew, as well as citrus pith/membranes – resulting in jewel-like preserved fruit! Pectinase is available from homebrew stores (and online) in powdered or liquid form.

Check the packaging for dosage and water quantity required.

 
Syrup Chart for BOTTLED MANDARINS
Syrup
Sugar %
1L (1 quart) batch

4.5L (9 pint) batch

7L (7 quart) batch

Very Light
10%
1 1/2 cups water
3 tablespoons sugar

6 1/2 cups water

3/4 cup sugar

10 1/2 cups water

1 1/4 cups sugar

Light
20%
1 1/3 cups water
1/4 cup
sugar

5 3/4 cups water

1 1/2 cups

sugar

9 cups water

2 1/2 cups sugar

Medium
30%

1 1/4 cups water

1/2 cup

sugar

5 1/4 cups water

2 1/4 cups sugar

8 1/4 cups water

3 3/4 cups sugar

Citrus Juice
varies

1 1/2 cups fruit juice

6 2/3 cups fruit juice

10 2/3 cups fruit juice

Water
0%

1 1/2 cups water

6 2/3 cups water

10 2/3 cups water

   
Processing Time for BOTTLED MANDARINS in a Boiling Water Bath

Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 6,000 feet
Altitude
> 6,000 feet
Hot Pack
≤ 1 Litre
(quarts)
10 minutes
15 minutes
20 minutes
     

 

Processing Time for BOTTLED MANDARINS in a Dial Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 – 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot Pack
≤ 1 Litre
(quarts)
8 minutes
6 PSI
7 PSI
8 PSI
9 PSI
Raw Pack
≤ 500ml
(pints)
8 minutes
6 PSI
7 PSI
8 PSI
9 PSI
≤ 1 Litre
(quarts)
10 minutes
6 PSI
7 PSI
8 PSI
9 PSI
 
Processing Time for BOTTLED MANDARINS in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot Pack
≤ 1 Litre
(quarts)
10 minutes
5 PSI
10 PSI
Raw Pack
≤ 500ml
(pints)
8 minutes
5 PSI
10 PSI
Raw Pack
≤ 1 Litre
(quarts)
10 minutes
5 PSI
10 PSI
 
Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org

Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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