4145 Branch Center Road Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] UCCE Master Food Preservers of Sacramento County Website: ucanr.edu/mfpsac Sacramento County Master Food Preservers Monthly Wednesday Night Demonstration February 17, 2021 Citrus Resources: Please visit the National Center for Home Food Preservation at http://nchfp.uga.edu for detailed information about research-based methods of home food preservation. UC ANR Catalog (http://anrcatalog.ucanr.edu) Should you need assistance or require special accommodations for any of our educational programs, please contact us at 916-875-6913. Table of Contents PRESERVED LEMONS ........................................................................................................ 1 CINNAMON KUMQUATS .................................................................................................. 2 CANDIED LEMON PEEL USING A DEHYDRATOR ................................................................ 3 GRAPEFRUIT MARMALADE .............................................................................................. 4 BOILING WATER CANNING PROCESS ............................................................................... 5 ATMOSPHERIC STEAM CANNING PROCESS ...................................................................... 6 LEMON CURD ................................................................................................................... 7 RECIPES USING PRESERVED CITRUS PRODUCTS ............................................................... 8 Fudgy Brownies With Orange Ganache ......................................................................... 8 Lemon Lime Icebox Pie ................................................................................................. 9 Fresh Fruit Pizza With Citrus Curd ............................................................................... 10 Roasted Chicken With Lemon Curd ............................................................................. 11 Orange Marmalade Vinaigrette .................................................................................. 12 Avocado Toast + Citrus Cumin Salt .............................................................................. 13 Candied Citrus Peel Cookies ........................................................................................ 14 Preserved Lemon Couscous ........................................................................................ 15 Citrus Scouring Scrub .................................................................................................. 16 --No endorsement of any product/company listing within this document is intended, nor is criticism implied of similar products/companies not included. --The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer- related or genetic characteristics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service. UC ANR policy prohibits retaliation against any employee or person in any of its programs or activities for bringing a complaint of discrimination or harassment. UC ANR policy also prohibits retaliation against a person who assists someone with a complaint of discrimination or harassment, or participates in any manner in an investigation or resolution of a complaint of discrimination or harassment. Retaliation includes threats, intimidation, reprisals, and/or adverse actions related to any of its programs or activities. UC ANR is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment and/or participation in any of its programs or activities without regard to race, color, religion, sex, national origin, disability, age or protected veteran status. University policy is intended to be consistent with the provisions of applicable State and Federal laws. Inquiries regarding the University’s equal employment opportunity policies may be directed to: John I. Sims, Affirmative Action Compliance Officer and Title IX Officer, University of California, Agriculture and Natural Resources, 2801 Second Street, Davis, CA 95618, (530) 750-1397. Email: [email protected]. Website: http://ucanr.edu/sites/anrstaff/Diversity/Affirmative_Action/ PRESERVED LEMONS Source: adapted from Ball Complete Book of Home Preserving Yield: 1 quart jar 10 lemons 1/2 cup pickling or canning salt, divided 4 bay leaves 4 cinnamon sticks (each about 4 inches/10 cm) 1 tsp whole black peppercorns (optional) 1. Prepare jar and lid. For this recipe, the jar needs to be sterilized prior to packing. To sterilize, boil jar in water for 10 minutes. (If you live above 1000 feet in elevation, add 1 minute of boiling time for every additional 1000 feet.). 2. Wash the lemons in warm water, scrubbing well to remove any dirt and wax, and dry well, using paper towels. Cut a thin (1/8 inch) slice off the stem end. From stem end, cut each lemon into quarters, without cutting through the bottom end and leaving it intact. 3. Sprinkle 1 Tbsp pickling salt over the bottom of sterilized jar. Working over a bowl, pack 1 heaping Tbsp salt into each lemon before placing in the jar, stem end up. When 3 lemons have been salted and packed, slip bay leaves and cinnamon sticks against sides of the jar and add peppercorns, if using. Repeat with remaining lemons and salt. (Number of lemons that will fit in the jar is variable, depending on the size of the lemons.) Cover with the remaining salt. 4. Fill jar with lemon juice leaving 1/2-inch headspace, by squeezing an additional lemon, if necessary. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jar in a dark, cool cupboard for 2 weeks, shaking every day to distribute the salt. After 2 weeks, the lemons are ready to use. Remove pulp and membrane, using only the peel. Rinse peels under water to remove excess salt and dry with a paper towel. Stove preserved lemons (peels) in the refrigerator. Variation: If you prefer, you can cut the lemons into quarters. In a large bowl, combine lemon quarters with salt and toss to mix. Fill the jar halfway, add the bay leaves, cinnamon sticks and peppercorns, if using, then continue until the jar is filled, pushing the lemons well down to squeeze in as many as possible. Variation: Other dried spices/dried spice combinations may be substituted (2 teaspoons per quart) based on your flavor preferences. Other dried spice ideas are: cardamom pods, coriander seeds, juniper berries, celery seed, whole allspice, cloves. 1 UCCE Master Food Preservers of Sacramento County February 17, 2021 CINNAMON KUMQUATS Source: Ball Complete Book of Home Preserving Yield: 6 half-pint or 3 pint jars 2-1/2 pounds kumquats, stems completely removed 2 Tbsp baking soda Boiling water 2 cinnamon sticks (each about 4 inches/10 cm) 6 cups granulated sugar 1. In a large stainless steel saucepan, combine kumquats and baking soda. Add boiling water to cover and set aside for 5 minutes. Transfer to colander placed over a sink and drain thoroughly. Rinse three times in cold running water. Prick each kumquat twice with a toothpick to prevent bursting. 2. In clean large stainless steel saucepan, combine kumquats, 8 cups water, and cinnamon sticks. Bring to a boil over high heat. Reduce heat to low and heat gently for 7 minutes. (Be careful not to boil, as boiling may cause the fruit to burst.) Add sugar and cook over medium-low heat, stirring constantly but gently, until sugar has dissolved and liquid has almost returned to a boil. Discard cinnamon sticks. 3. Meanwhile, prepare canner, jars and lids. 4. Using a slotted spoon, pack kumquats loosely into hot jars, to within a generous 1/2 inch of top of jar. Ladle hot syrup into jar to cover kumquats, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner. Process both half-pint and pint jars for 15 minutes. (To adjust for altitude: at 1,001 to 3,000 feet process 20 minutes; at 3,001 to 6,000 feet, 25 minutes; at 6,001 to 8,000 feet, 30 minutes; at 8,001 to 10,000 feet, 35 minutes.) Remove canner lid. Wait 5 minutes, then remove jars, cool, and store. Variation: Replace the 2 cinnamon sticks with 1 cup fresh mint leaves and stems, tied tightly with string. When packing kumquats, place a fresh mint leaf in each jar. Tip: Use small, firm, oval-shaped kumquats. Large kumquats do not hold their shape as well. Scrub with a soft brush under running water and drain well before using. 2 UCCE Master Food Preservers of Sacramento County February 17, 2021 CANDIED LEMON PEEL USING A DEHYDRATOR Steps as shown in the Candied Lemon Peel slideshow By Sacramento County UCCE Master Food Preservers, February 17, 2021 1. Clean lemons to remove dirt. 2. Juice lemon and remove pulp. 3.