Preserving Satsuma Oranges

Oh, the sweet Satsumas!  God is good to us:  At this vulnerable time of the year, the changing time of the seasons, when the immune system hasn't caught up, the beautiful sun colored oranges are brightening up our Back Forty.  They are providing us with C-vitamins, fiber, and a healthful snack when we need it the most.

My husband and I cannot possibly eat all the oranges and they seem to ripen at the same time.  We do have some help from birds and raccoons but we still have plenty.

How do I preserve the oranges for use later on in the winter?

I canned them!  I selected the largest and the most yellow, peeled them, and pulled the sections apart, and packed them tightly, into three (3) quart jars.

But first I made a light syrup consisting of one (1) part sugar and two (2) parts water in a pot, put it on stove and heated it up, stirring, until the sugar had dissolved.


I poured this sugary solution over the oranges in the clean (sterile) jars, put them into my stock pot and filled it up with water to come a few inches over the jars.

I let it come to a boil, turned the heat down a bit but let it simmer, good and hard, for ten (10) minutes.  I let it cool in the pot.

That's it!  Labeled and dated the jars.  They look pretty nice.  This is my first time for canning oranges.

By the way, save the rinds and cut them any way you like and let them dry in or out of the oven.

One more thing:  I have not written a word about washing the oranges. . . .  Of course not.  We don't use any pesticides, herbicides, and this year we haven't even used fertilizer, so we are able to go out into our yard and garden to eat right there.  (It is probably cleaner than my kitchen.)   Should you buy your oranges, be sure to scrub them well.

Bless you.

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