Preserved Oranges Food

PRESERVED LEMONS, LIMES, AND ORANGES

Steps:

• First, cut off the stem and tail of each piece of citrus.
• Next, slice each piece of citrus twice, 3/4 of the way down from the tops making an X. Do not cut all the way through. (Watch the video to see how to make the slices.)
• Take the first jar, and sprinkle about a tablespoon of salt on the bottom.
• If you want to add any herbs or spices, place them at the bottom of the jar. (Watch the video for an example.)
• Starting with the lemons, fill the cavity of each lemon, one at a time, with salt, and then place the lemon to form a layer into the first jar. After each layer of lemons is placed into the jar, squeeze them in as tight as possible and sprinkle them with salt before proceeding to add the next level of lemons. Repeat the process until you can fit as many lemons as possible in the jar. Be sure to press down on each layer of lemons as you fill the jar. After you have completed filling the jar with lemons, put a lid on the jar.
• While you were packing the jar, the lemons should be releasing juice to be covered with lemon juice. If they are not completely covered, wait a few days. When you check on them, if they are not yet covered with lemon juice, you can add additional lemon juice to make sure all the lemons are submerged under the juice.
• Store jar in a pantry or cupboard, out of direct sunlight, for 30 days.
• Repeat this process with the limes and the mandarin oranges.
• After 30 days, transfer preserved citrus jars to the refrigerator. The preserved citrus will last up to six months while refrigerated.

SUNNY SOUTHERN PRESERVED ORANGES

Steps:

• Peel oranges and cut in ½ inch slices.
• Place orange slices in a large pot and add 1 cup cold water for each whole orange.
• Cover and let stand for 24 hours.
• After 24 hours bring to a boil, reduce heat and simmer until tender.
• Add sugar and lemon juice and continue to cook until transparent.
• Ladle fruit and syrup in sterilized jars and seal.
• NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference.
• Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace.
• Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals.
• Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.

PRESERVED ORANGES

Steps:

• Boil WHOLE oranges in salted water until soft. This should take about 25 minutes depending on size of oranges.
• Drain the oranges and cool slightly.
• When cool enough to handle, slice oranges thickly, picking-out and discarding seeds. Set sliced oranges aside.
• Combine SYRUP ingredients in a large pot. Bring to a boil then simmer for 20 minutes. Turn off heat.
• Gently add orange slices to the syrup in the pan. Let stand for 30 minutes.
• Carefully pack into jars, ladling syrup over to cover oranges.
• Adjust caps and water bath process 8 minutes.