Does anyone know the ph of clementines? I'd like to can some.
Not exactly but they are acidic so BWB canning is all the is needed if that is what you are asking. Canned just like any other citric acid fruit.
However, you may want to read the article linked below about the bitterness they develop during shelf storage. It is apparently even more bitter than canning oranges per NCHFP (http://nchfp.uga.edu/how/can_02/grapefruit_orange.html).
Here is a link that might be useful: Canning Clementines
It's true; they do become bitter, rather like English marmalade, which is why we like them.
Last year I canned some in a syrup of orange and lemon juice plus sugar. I wasn't worried since the introduction of both citrus juices raised the ph. This year, however, I wanted to try a new recipe that called for canning them in caramel syrup (caramelized sugar plus water). No additional acid. I couldn't find anything with the ph, so I was concerned, especially since I read that mandarin oranges are high ph.
IÃ¢ÂÂm not certain what the difference is between mandarin and clementines, but I thought IÃ¢ÂÂd better find out.
I found an academic journal which evaluated the nutritional qualities of 7 varieties of mandarin and clementine. The acidity ranged from a high of 3.68 to a low of 3.91. Nothing to worry about.
Bless you, Carol. I bought two cases on sale for $5.27 each. Having put the cart before the horse, I was fretting.