Citrus: Preserve It, Serve It January 2019 Presented by UCCE Master Food Preservers of Central Sierra http://ucanr.edu/mfpcs Funding for this publication was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG011. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA UC Master Food Preserver Program Mission: To teach research-based practices of safe home food preservation to the residents of California. --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/ Citrus: Preserve It, Serve It Table of Contents 1. Citrus - Safe Handling for Consumers 2. UC ANR Publication #8472: Tried and True or Something New? Citrus Varieties for the Home Gardener 3. Supreming Citrus 4. UC ANR Publication #8199: Oranges 5. Lemony Facts 6. Making Marmalade 7. Citrus Preservation Recipes - Canning - Drying - Freezing 8. Flavored vinegars 9. Recipes Using Preserved Citrus 10. Core Canning Techniques 11. Boiling Water & Steam Canning Steps Resources National Center for Home Food Preservation (nchfp.uga.edu) Ball (freshpreserving.com) UC ANR Catalog (http://anrcatalog.ucanr.edu ) Saticoy Lemon Association: http://saticoylemon.com/wp/ FCS8739 Citrus: Safe Handling Practices for Consumers1 Amy Simonne and Mark Ritenour2 Fresh citrus is rich in many nutrients and has not been Be sure freshly squeezed citrus juice is covered and kept traced to any cases of foodborne illness. However, fresh cold. unpasteurized orange juice has been associated with several outbreaks of foodborne illnesses. This document describes Those who are more susceptible to sicknesses (depressed steps you can take to reduce your risk of foodborne illness natural immunity) should consume only pasteurized citrus from fresh citrus and home made citrus juice. juice and not unpasteurized juice. At Home Refrigerate fresh citrus products within two hours of peeling or cutting. Leftover cut citrus and freshly squeezed juice should be discarded after two hours at room temperature. During Preparation Wash hands with hot soapy water before and after: • handling raw meat, poultry, or seafood • using the bathroom • changing diapers • handling pets • handling fresh produce Where You Shop Wash citrus with cool tap water just before preparing or eating even if the rinds will be removed. Don’t use soap or Buy citrus that is not visibly bruised or damaged (cuts, detergents (they may contain materials not approved for scrapes, etc). Examine the stem end for areas where the peel food contact). may have been torn during harvest. Any wounds provide hiding places for microbial contamination. 1. This document is FCS8739, one of a series of the Family, Youth and Community Sciences Department, UF/IFAS Extension. Original publication date October 2002. Revised October 2006. Reviewed July 2015. Visit the EDIS website at http://edis.ifas.ufl.edu. 2. Amy Simonne, Ph.D., professor, Department of Family, Youth and Community Sciences; and Mark Ritenour, Ph.D., associate professor, Horticultural Sciences Department, UF/IFAS Extension, Gainesville, FL 32611. The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county’s UF/IFAS Extension office. U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension. Scrub citrus fruits with a clean produce brush before To sanitize cutting boards, dishes, making juice or putting slices into tea or other drinks. Rinse fruit well with cool tap water. utensils Table 1. Mix one teaspoon chlorine bleach in one quart water Pour the mixture onto all surfaces or submerge appropriate items into the above solution and let sit at least one minute. Rinse surfaces well with hot running water. Counter tops can be sanitized by using the above solution mix, sanitizing sprays or wipes as an additional safety measure. Following these steps will help reduce your risk of food- borne illness from fresh citrus. Examine fruit and cut away areas with minor wounds (cuts, scrapes, or ripped peel) where microorganisms can hide. Discard fruit with visible decay. Avoid eating the citrus peel, except on fruits such as kumquats that are eaten whole. It’s okay to use citrus peel in baking (the heat kills pathogens). Wash cutting boards, dishes, utensils, and counter tops often. This prevents cross contamination of clean produce by a dirty surface or utensil. Use hot soapy water and rinse well. Wash and then sanitize these items after contact with fresh produce, or raw meat, poultry, or seafood (see below). For more information Wash and sanitize kitchen sink frequently to prevent a build Visit the Food and Drug Administration (FDA) website up of microbes. at: http://www.fda.gov or call FDA Consumer Inquiries at 1-888-SAFEFOOD (a toll-free number). If possible, use separate cutting boards for fresh produce and raw meat (beef, poultry, or seafood). Do not consume ice that has come in contact with raw meat, fresh produce, or other raw products. Use a cooler with ice or ice gel packs when perishable foods are taken outdoors. This includes cut fresh fruits and vegetables. Citrus: Safe Handling Practices for Consumers 2 How To Supreme Citrus Fruit http://www.thejoykitchen.com/ingredients-techniques/how-supreme-citrus-fruits 1. Cut off both ends of the fruit. You should have something that looks like a truncated sphere. 2. Stand the fruit on end, and, with a sharp paring knife, slice off the peel and pith in large strips. Do not cut straight down, but rather, follow the contours of the fruit to waste as little of it as possible. After cutting off a strip of peel and pith, you should be able to see the bright orange fruit beneath. 3. Rotate the orange and repeat this process until all the peel is removed and you have a juicy, bright orange sphere left. 4. Holding the sphere over a bowl to catch any juices, cut out the citrus segments from in between the strips of membrane surrounding them. Lift out each segment and remove any seeds. 5. When you have segmented the entire fruit, squeeze any remaining juices from the pithy part. Lemony Facts & Tips Saticoy Lemon Association: http://saticoylemon.com/wp/lemon-facts/ Lemons, one of nature's most versatile fruit, enhance and add flavor to a huge variety of foods, drinks, and condiments, as well as provide health benefits and zesty décor to any important event in your life. Below you’ll find everything to do with decorating, juicing, storing, and using nature’s most versatile fruit, the lemon. Did you know? • One medium sized lemon has 18 calories, 0 fat, 0 cholesterol, only 10 mg of sodium, and supplies 35% of the daily recommendation of Vitamin C. • Approximately 95% of the fresh lemons produced in the U.S. are grown in California and Arizona. • Always use non-reactive cookware, such as stainless steel, enamel or plastic, when cooking recipes containing lemons or lemon juice. Uncoated iron, copper and aluminum cookware can discolor food and leave a metallic taste. The Anatomy of "Citrus Limon" The lemon, like all citrus fruits, is actually the berry of its tree. The juiciest, tastiest lemons are small and either round or oval. They should be a rich yellow in color and have a thin, smooth- textured skin with a light shine. Too much green on the skin signals that the fruit is not yet ripe. When you pick up a good lemon, it should feel heavy for its size and yield just a little to the touch.