Home Canned Mandarins

 http://theartisticfarmer.blogspot.com/2014/01/home-canned-mandarin-oranges.html?m=1

{the amount for everything will depend on how many jars, how many pounds of fruit and what size the fruit are}

-fresh ripe clementines {you know they are perfectly ripe when they are super easy to peel}

-water

-sugar

1. Peel clementines.

2. Start syrup mixture; I made a very light syrup so I used 5 1/2 cups water and 1 1/4 cups sugar.  Simmer in a large sauce pan until the sugar has dissolved. 
{This should make enough for about 6 or 7 pints; I ended up doubling this for the 7 quarts I could can at once.} 
NOTE: I just used white sugar, although you could use raw or brown sugar if you'd like.

3. Separate clementine sections and pack into clean, sterilized jars leaving about 1 inch headspace.

5. Wipe the rims clean, top with a warmed lid, tighten ring to finger tightness and place jars in a water bath. Make sure the water covers the jars by at least 1-2 inches.

6. Process jars in water bath for 10 minutes for pints and 15 minutes for quarts.

7. Remove canner lid and allow jars to sit for 5 minutes.

8. Remove jars to a wire rack or a clean kitchen towel to seal and cool completely.

If any jars do not seal you can re-bath them within 24 hours or place them in the refrigerator and enjoy within a week.