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).

Dave

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.

IâÂÂm not certain what the difference is between mandarin and clementines, but I thought IâÂÂd better find out.

Deborah

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.

Carol

Bless you, Carol. I bought two cases on sale for $5.27 each. Having put the cart before the horse, I was fretting.

Deborah

Thank you Carol. I just canned Clementine jam and forgot to put the lemon juice in it. I have looked everywhere for an answer to whether I have to redo the canning. You just answered my dilemma.