Yes, use the same recipe and adding cloves is fine, too.

Thank you, Linda

Sounds yummy. I'm hoping to find some little tangerines to make "mandarin oranges" this winter, do you need to remove the membrane around the slices?

My experience with trying to BWB citrus wasn't too successful - it radically changed the taste of the citrus.

However, I freeze a lot of mandarin type oranges - which are abundant at this time - until February. It is a bit of a task to remove all of the little membrane strings, and sectioning, but prepared that way are quite delightful.

I use the cup-sized freezer containers, pack the sections, covering with a light simple syrup, with a plastic baggie placed on top to keep the sections under the liquid.

They are great for making holiday fruit salads when prepared that way. When I tried a BWB - heat processing - it altered their flavor and made them soft.

I've been meaning to try orange sections the same way - as the Valencia oranges are tasty during summer and much sweeter than winter, and preserving them at that time would be better. But again, I've not tried freezing oranges - only mandarin, but processing oranges and grapefruit with BWB was disappointing.

Bejay

Link below is to the instructions on how to can citrus fruits but I agree with Bejay on the flavor change and we gave up doing it after several different tries. I'd suggest you fist try just a couple of jars and see if you like the taste before jumping in with both feet. :)

Dave

Here is a link that might be useful: NCHFP - Canning citrus

I tried canning clementines 2 winters ago. Pretty much just sectioned the clementines, removed as much of the white strings as possible, but left the membranes on. Canned them in a light syrup. Considering that I have 2 or 3 jars still left - I only did 7 jars total - I would say it is not a favorite in our house.

I do make the honey crimson grapefruit - recipe in the Ball Book. And we love that. I've noticed a recipe for honey oranges - have made a mental note to possible try that this year.

Thanks, everyone. Now that I have a big freezer, I'll just try freezing them instead. I can get really cheap citrus, often free, in winter around here. I only have lemon trees but there are orange, grapefruit and tangerine trees all over the neighborhood.

My citrus does well also. I'm presently in the middle of making lime juice wine. This is my 2nd batch, and I think I'm finally beginning to work out the problems. Citrus wines are rather acidic - but actually when I tasted this now - nearly finished batch, it tasted pretty much like the last "Refreshing White" box wine that I purchased awhile ago.

Don't know how lemon or orange wine would be - but have seen a few recipes for orange - but it involved the use of vodka - for the alcohol content, a few ideas for liquer are available also.