OK, did it. DH helped me peel (fast work) & de-vein (slow work!) on Saturday night, and I canned yesterday. I am grateful to Sharon for posting the NCFHP link b/c it gave instructions only for raw pack for BWB, so I took that to be a hint and did not heat them in syrup, which I otherwise would have done (since that's how I do other fruits). They held their shape well, but if I'd cooked them first I suspect I'd have gotten mush as in my first sad canning attempt. I made light syrup with half local honey (nothing fancy, but a definite step up from Billy Bee). You can taste the honey in the syrup so I would recommend that. I canned - some plain - some with pineapple (thanks to jim's recommendation; the one I was able to get that was ripe wasn't real sweet or flavourful, but the hope was to get some of its "tang" --- the clementines were an especially sweet, flavourful batch) - some with dried cranberries (the store-bougth sweetened "craisin" kind; I couldn't find any fresh) Then I froze - some in sections on a tray, packing into a bag when they were hard, as I do with berries - some in small containers with honey syrup This a.m. we tried one of the plain canned jars. As mentioned, the texture was better than I'd feared --- soft and squishy, of course, but so is all canned fruit in my experience. If anyting, closer in texture to fresh clementines than, say, canned pears are to fresh pears. The flavour was OK, but definitely toned WAY down an without, as had been suggested, much of the "zing" of citrus. I wish I'd thought to put in a bit of lemon juice as I think it could have helped. Our though was that it was not remotely like eating fresh clemetines, but worth doing in order to be able to open a jar and add to fruit salad in the summer & fall, when we have fresh fruits of other kind and the imported citrus is at its most expensive and least flavourful. Same as we do to peaches and pears, in order to open and add to fruit salad in the winter with the freshly-truckd-up-from-Florida citrus. Will try the other variations and report back; looking forward to Kim's reports, too! To use the frozen ones for our purposes, which mainly involve breakfast, will mean a bit more organization (taking a container out of the freezer the night before); remains to be seen if we can manage it! ;-) Z P.S> thanks again for everyone's comments and advice etc. I really appreciate it!

Thanks rachelelen for the video, I understood by the directions but seeing it done I can understand better. Rhiannon is excited that we have grapefruit and I think that I will segment a couple for her, Hayden and me. As for the Clementines..... I think I ate 5 today, I just can't seem to stop, they are so sweet and juicy, will have to buy some more to satisfy my fix and maybe even freeze some for later. Stacie

The cake did fine overnight. I loosely covered it because it seemed very wet and the top dried out a bit which was fine. Everyone liked the cake. It was very dense and moist and would have been good served with some whipped cream...next time! I cut the 8" round cake into 12 pieces which was a good size for all. Larger might have been too much given its density and having to follow a pizza lunch! Thanks all for your help!

The two piece cheesecake pans don't have a spring latch. They're just plain pans. I'm following Olychick's advice and looking for the springform. Springforms (in good shape) are leakproof. That's the whole point of them. Tomorrow, I should have minions, so I'm putting it off until then. I've made similarly eggs and almond flour cakes in two piece tube pans, which are much leakier than cheesecake pans. It's not the lack of flour that's the issue--a regular butter cake made with flour is too runny for a two piece pan--it's whether the clementines themselves make the batter too runny. Thanks, everybody!