Don’t forget that lemons also freeze very well. I picked 71 pounds this year. I am fermenting 2 gallons, some were freeze dried, I froze some whole, quarts and slices. When I candy citrus, I find that using the 16 day Italian method gives you better results than the regular way, you should give it a try. As for peels, this year we freeze dried the peels after candying them, and the results were amazing. You get a soft chewy peel covered with crispy bubbly lemon caramel. It’s the best lemon candy I have ever made. We also made marmalade and I frost a lot of zest.
Fabulous ideas, thank you! I also dehydrate rinds after juicing and mill them into a powder for use in cooking and baking, works a treat for when you don't have fresh lemons to hand
Great article! Inspiring! Question: the zest is so small and fine, do you just put in a small jar in freezer and then scrape out frozen zest?
Great article!
Love lemons!
Do you know anything about the Kitchener composter Lomi?
Don’t forget that lemons also freeze very well. I picked 71 pounds this year. I am fermenting 2 gallons, some were freeze dried, I froze some whole, quarts and slices. When I candy citrus, I find that using the 16 day Italian method gives you better results than the regular way, you should give it a try. As for peels, this year we freeze dried the peels after candying them, and the results were amazing. You get a soft chewy peel covered with crispy bubbly lemon caramel. It’s the best lemon candy I have ever made. We also made marmalade and I frost a lot of zest.
Fabulous ideas, thank you! I also dehydrate rinds after juicing and mill them into a powder for use in cooking and baking, works a treat for when you don't have fresh lemons to hand
Love this--I may have to buy a large bag today just to do some of this...
Great article! Love lemons!
Have you heard of or researched the kitchene composter Lomi?