Preserving Orange Peel For Use In Baking
Вставка
- Опубліковано 26 чер 2024
- I squezed a load of oranges for juice - leaving me with a large bowl of rinds - normally I'd just compost these, but they can be preserved in syrup to use as an ingredient in baking.
This video details the preparation of the peel - to see how we use these preserved peels in a fruit cake, take a look here:
• Preserved Orange Peel ... - Навчання та стиль
Cut the oranges the other way - not from stem to end - you might get more juice. that's the way it usually done. I am keeping my eye out for that hand juicer-what a great invention!
Your slow cooker is the cutest little thing ever !!
Watching this 4 years later enjoying this muchley
Originally, Marmalade was a kind of thick, sticky 'loaf' made of preserved oranges, from which slices could be cut. I love the idea of that.
I really enjoyed watching your video as I was hoping to make some mince pie soon for Christmas, and I didn’t want to use candied peels for my own recipe which I see a lot of people posted on UA-cam. Your voice and mannerism reminded me of my uncle with whom I used to make blackberry jam 🇬🇧
It makes me sad to have to see how some person tells you you’re wrong instead of saying “this technique is unfortunately incorrect”(though she was fine to make the technical remark). People need to start speaking in a polite/appreciative manner especially on technical stuff, so that guys like you will keep making more interesting cooking videos 🙏🏼
I used to make that, all the time; Spring, Summer, Winter.. I also would use it for cakes and icing. But, now, my kids (and their sig others) are strange about baked goods. They mostly want to avoid wheat (well, most of the time) and baking with rice flour and other than wheat, is difficult.
I have all the great utensils, and, I hardly bake. I don't have anyone to give baked goods to!
Just love your juicer. Never saw this. It's awesome.
Awesome peel recipe! Just made some yesterday with fresh harvested oranges. Great video😀👍
I use a vegetable peeler and peel the orange skin off without that bitter pith. Then I cook the orange zest slices in the orange juice and sugar on the last boil. The first 2 boils are with water. After the 3rd boil, you dry the orange slices and chop up for fruitcakes etc. The best.
Woot, found you in a search again! I'm already subed!
Thanks, great video.
Made this this evening. It tastes absolutely delicious, thank you for inspiring me to give not just this a go but foraged rosehip syrup also. I really value your content, thanks and glad you can make this your full time job also! Best wishes, Ben
I shall try this. A BIG thanks for sharing. one other thing to do with the zest is to put some in a regular vinegar. In a short time the vinegar is flavored orange, and it works with all citrus. A lot of uses for this product besides compost.
Nice idea - thanks. I like flavoured vinegars.
My friend does this, putting the orange peels in a container and covering with vinegar; she uses it for a cleaning solution.
@@karenramnath9993 I hate vinegar and citrus... my human friend likes them quite too much to my taste :/
I usually have to blanchey peels several times to get some of that bitter astringency the pith can have. I suppose I don't need to do it 5 or 6 times like nana used to, but it's like a family tradition thing at this point. I hope everyone is doing well and having a great day!!
I have been trying to make use of whole oranges, having had a large delivery as a member of a crowdfarming project. I have frozen zest sorbet style, made orangecello with thin strips of zesty rind and made candied peel. I have seen a lot of Korean videos where the cooks use various citrus in slices in a jar of syrup, but in those videos they don't cook the fruit or rind. The syrup is boiled and poured straight into the jar which contains the citrus slices. The product is mostly used for tea i.e. some put in a mug with boiling water added as a hot drink. Do you cook the fruit as a personal preference, or is there a another reason for cooking the fruit?
Stay calm and press on!
They say peels have more vitamin then orange it self 👍
I use the cooked peel as a mild laxative. It works!
Thank you for sharing.
Thanks for sharing this video learn more
How to make juices preserve with oranges
Peel can be used them very interesting
Nothing will be waste
You must not throw those oranges peel
I want that juicer... wow, so wonderful! Don't suppose I can find one here in the US.
Wow
oooooooh, don't show stuff like this to me! Now I have to try it hehe ... so thanks for showing stuff like this to me! :D
How long are they good for? Are they shelf stable? Or do you have to keep them in the fridge? Looks delicious 🤤
Wondering same thing!
Likely not shelf stable - while it is definitely hot when he's canning it, there's still going to be a risk unless you pressure can / boil (hot pack) it for a period of time after you close the jar in order to pull a vacuum. That's what causes properly canned goods to become shelf stable - the combination of a vacuum to keep the outside air out, and the hot temperatures to kill the bugs that are currently present. This is probably safe for a few months, but definitely not something that will keep for years.
It was really interesting to learn about the peel wax, I grew up being told to NEVER eat the peel because it was spraypainted (!) with toxic paint and that i would surely die if I ever .. Another childhood nightmare debunked I suppose and it's just incredible the toxic santa stories adults feed each other and their kids, Just baffling that I am now 47 only to be released from that idea. Makes me wonder what else is not true
Pesticides is the main thing you want to wash off but if you scrip your fruit with baking soda or salt and warm water a lot of the wax will come off too, just wash it really good and you’ll be fine !
nice my tree is covered in oranges this year!! Was thinking the preserved peel could be used in herbal teas etc
Lots of Korean videos on fruit trees using all types of citrus, they are amazing. Doomandoo is one creator who has a list of wonderful recipes.
Cut the peel thin, removing the pith. Dry the peel in the sun (or a very low oven). It does work well for tea.
Can I do this with lemon and lime peel because I buy them in bulk for my bakery
I thought you have to boil peels for 3 times with cold water so it won’t be bitter?
you do that is the correct way or else they are very bitter
3 times as in 3 minutes or what do you mean? I want to preserve it for ingredients in a pie or cake. Also with the pith still remaining they say that cause bitterness.
Purely a matter of preference. People who can't take peel that has a bit of fight can do it with various presoaks/preboils.
You are correct about boiling 3 x's. The white part of the orange or lemon causes bitterness, I learned the hard way adding them to apple cider and it was way bitter and in the garbage it went.
can these rinds using this method be used in cocktails?
How long can it be preserved for?
Nice❤️❤️❤️❤️ from india👍wow
❤️
Super 🌹
How long will it keep and do you need to refrigerate it? 👍🏻
When it's only quickly prepared as here, it will last a few months. If the jars are boiled to sterilise them, in a full canning process, it will last years
Shouldn't you blanch it several times to remove bitterness and the cook it in the syrup? I'm blown that after the five hours of cooking, the peels didn't turn into mash.
Wish I new the exact measurements for this recipe
It doesn't really matter what the measurements are. If you want to use the preserved peel for the mentioned cake recipe there is a link provided in the description of this video. Which you can reference, then use to cut the appropriate number of oranges.
Otherwise if you just want to preserve the peel for something else it depends how big your jars are.
He cut up 9 oranges and used the jars shown in the video with a bit of preserve left (which didn't fill a whole jar) and some raw peel left too.
He provides the measurements for the sugar syrup. You could also just use equal quantities for the syrup
Correct, I watch another video and it said equal amount of sugar and water, am not a sugar lover so I would probably use less sugar,
@@verawallace9055 Yes. "Simple syrup", there are few kinds of syrups, water-sugar ratios, then a ton of additions and substitutions :P
Could you do this without sugar?
Not really. The peels can be added to alcoholic spirits to flavour them
Any one know what the exact recipe he used was ?
Make a syrup using equal volumes sugar and water, bring to boil. Juice oranges and slice peel to yr preference. Put peel in slow cooker, barely cover w syrup. Cook on high till boils then on low about 5h. Bottle into sterilized jars, cover w sterilized seals, close. Note w this bottling/canning method you need a clean utensils and hands and keep yr sticky paws off anything that ends up in the jar, including the inside of the jar and seals themselves.
Please, I beg you, find out where I can get a press like that. If you get these to sell, you would make good money.
I don't think they are made any more, but they do come up on ebay from time to time - if you want one, set up an automated search for 'simplex juice press'
Some potato ricers may work as well, the mechanism is about the same.
We wouldn’t have it on the pan for 5 hours surely? 😫
No, That's a slow-cooker - the clue is in the name! They cook things very slowly and very cheaply.
bitterness comes from the white part
I'm eating candy with carnauba wax
I would boil the peels first to remove the bitterness.
I don’t know why he is not doing it ? I know we have to do it 3 time with cold water 🤔
Matter of preference. I don't preboil or soak.
@@haydehabdolahian7691 I don't boil three times when making marmalade, though... 🤔🍊
🌟🌟🌟🌟🌟❤️🇺🇸
I'm jelous of people who have potable water in their faucet.
I live in the United States. We have terrible water.
Get a pitcher with a filter and stop being a baby. For the most part, the water here is fine. Raise the alarm when you catch dysentery from it or you can set it on fire.
@@smol-one the water in my town has been shown to cause birth defects.
We regularly get notice to Boil water.
We buy bottle water for cooking and drinking.
Just facts
My water often smells so bad like an indoor pool! So awful
Sterilizing jars in the oven is not an accepted method according to the USDA. Please store these jars of cooked fruit peel in the refrigerator until use . If you wish to can them for long-term shelf storage, use modern canning jars with rings and metal lids, and process according to up-to-date methods available from your local extension office or USDA office. Thank you!
Um... I don't have a local USDA office
Cathy S I can't tell if you think he's american or if you think the USDA has some sort of international presence.
Sigh. Another one.
We Europeans have not yet exterminated ourselves, although we only canning in a water bath or oven ...
If you know how to do it, it's safe. Even without expensive equipment. This hyped fuss about botulism is annoying.
Thank goodness we don't have the USDA here, then. 😆
You’re very wrong on anything being sterile. You’re hands and that oven mit are full of a variety of bacteria and you touched both of them to the gaskets and the inside of the lids and jars. Also, the inside is not being exposed to boiling temperatures after you filled them with the orange peel sugar syrup mixture, otherwise you’d see the liquid actively boiling, thus no sterilization took/will take place. You should give accurate information, especially when it could involve matters of health. Althg, the sugar concentration in and of itself can inhibit microbial growth.
I'll be the first to admit that the methods used here are not especially rigorous, but you are overlooking one very important factor - the boiling point of jam/marmalade is 105c or higher - thus it remains at a temperature higher than 100c - the boiling point of water - until well after the jars are sealed - and so it is correct to say that the insides of the jars are subjected to 'boiling temperatures' for a period of time after they are closed.
Sazy, you're completely correct. This canning technique was called "open kettle" canning, acceptable when the first mason jar was patented in 1858 and in use by my grandmother into the 1980s. By the mid-1940s however, this canning method was no longer sanctioned by microbiologists or food scientists. Only 2 methods are recommended: boiling water bath or pressure canning. In the book, Putting Food By, the author says: "Jars, lids, sealing-rims probably were sterilized ...in boiling water. Fine. But then they sat for seconds or minutes in the open air of the kitchen while the contents were ladled in, and air-borne spoilers, some potentially deadly, contaminated the inside of jars and covers. The hot food simply was not able to re-sterilize the container." And, the hot contents should really be ladled in through a funnel to keep food particles/syrup from settling on the rim. The recipe may be fine, but the technique can't be recommended.
@@mtgal48 I am very new to the idea of canning, I have come across it via the homesteading channels. It seems daunting at first, but I am determined to give it a go. Until now I have only made preserves or frozen other liquid recipes. Thanks for the detailed information, it all helps. It is only this week that I bought a magnetic lid holder, the first time I saw one was last week. Always more to learn, I am hoping to start canning shortly!
@@EC2019 It is no more trouble to do the job properly. You have evidently never experienced the pride and satisfaction of seeing your rows of shining jars of food, and hearing every little lid go "Ping" as it seals. Then you have the confidence that you are serving wholesome, safe food to yourself and your family. For many years, I canned every bite of applesauce, green beans, tomatoes, peaches, and various jams that my family consumed. I would never have risked their health by using slapdash, unapproved methods.
Please don't rush to put down the poster of the video. This is an timehonoured bottling method, and as long as you have reasonably clean hands it works just fine for very acid foods such as this peel, done at high temperature. I've used this method successfully for 50 years, and my mother and her mother before her used the same. It's no longer taught in schools because it's not a safe method for grubby and totally clueless people to decide to use for pH-neutral or protein food. If you are concerned, you are free can the closed bottles in a water bath in the usual manner.