Canning (Sorta) Win!
Mar. 22nd, 2011 10:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sakon76Thanks to the brilliance of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
meallanmouse and mmouse15, I have successfully made Sweet Preserved Kumquats. I zested the lemons involved before juicing them, and tossed the zest in with sugar to make Lemon Sugar. I have to say, though there seems to be no difference in juiciness between the smooth and bumpy skinned lemons my tree throws out, the smooth ones are a bit easier to zest....
As we had fish for dinner, I pulled the jar of Preserved Lemons I'd made last month out of the fridge, cut a quarter-lemon free, rinsed it off, and sliced it thinly to go on the fish. It wasn't as utterly brilliant as I've read some people rhapsodize about it being, but was nice and went well on the fish as a condiment. Wonderful Husband tasted the lemonyness of it; I (being sensitized to sodium now) tasted mostly the salt. Either way, I think it'll be worth keeping a jar of it in the fridge.
meallanmouse and mmouse15, I have successfully made Sweet Preserved Kumquats. I zested the lemons involved before juicing them, and tossed the zest in with sugar to make Lemon Sugar. I have to say, though there seems to be no difference in juiciness between the smooth and bumpy skinned lemons my tree throws out, the smooth ones are a bit easier to zest....As we had fish for dinner, I pulled the jar of Preserved Lemons I'd made last month out of the fridge, cut a quarter-lemon free, rinsed it off, and sliced it thinly to go on the fish. It wasn't as utterly brilliant as I've read some people rhapsodize about it being, but was nice and went well on the fish as a condiment. Wonderful Husband tasted the lemonyness of it; I (being sensitized to sodium now) tasted mostly the salt. Either way, I think it'll be worth keeping a jar of it in the fridge.
