CPP - Sorry, I misunderstood your question. No, I didn't take off the membrane from the slices, just made sure the stringy bits were off. Its been years since I had commercially canned tangerine segments; are you sure they are membraneless? I seem to think that the membrane is just so thin that they aren't particularly noticeable. But, as I said, its been years. The leftovers from the canning, those that didn't fit in the jars which we ate immediately, were very good, even with membrane. I have done that fiddly work of cutting orange segments free, for certain desserts; it makes a nice presentation, but I would want to be impressing somebody to go to that bother for more than a few oranges 
