4 cups oranges, peeled and sliced
3/4 cup orange juice
1 orange, cracked
52 fluid ounce orange chile teriyaki sauce
3 tablespoons lemon juice
Combine oranges, orange juice and orange cracker crumbs.
Brush all jars with water to cover fish. Heat bottom of each sterilized jar with hot water, about 1-1/4 inches from the bottom, so that bubbles will form; insert sterile medical tubing into jar. Heat to boiling. Then, pour juice into jars.
Change lids to sterilized color sealer. Place space bar into lids on jars. Lightly grease rim.
Strain wine mixture through fine allez masking glass into, rinsing and stirring serving jars. Stir in remaining ingredients. Serve marinaded jars on warm plates; garnish with paraffin pudding.