Preserving a YEAR's Worth of Fresh Citrus Six Different Ways!
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- Опубліковано 4 кві 2024
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Where I got the Fruit -
Lemons - www.azurestandard.com/shop/pr...
Limes - www.azurestandard.com/shop/pr...
Meyer Lemons - www.azurestandard.com/shop/pr...
Recipes:
Lemon Loaf - cakesbymk.com/recipe/easy-moi...
Orange Marmalade - nchfp.uga.edu/how/make-jam-je...
Harvest Right Freeze Dryer - scrat.chat/harvest-right-medium
All New Ball Canning Book (lemon curd recipe is in this book) - amzn.to/3J8UEyE
Freeze Fresh Book - amzn.to/3vEG9PU
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Redmond Real Salt | Use the code ACRE for 15% OFF
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Equipment Used:
Microplane - amzn.to/3U7w33w
Citrus Juicer - amzn.to/4an5Rrg
Stackable Freezer Containers - amzn.to/3PQvqc6
Canning Supplies:
Electric Presto Pressure Canner - amzn.to/3JxsUlL
Electric Tomato Strainer - amzn.to/463bzfj
Sauce Master - amzn.to/3qqVk9c
30-quart stainless steel stock pot - amzn.to/3TNJvXU
18-inch wooden spoon - amzn.to/3QvL9e3
Oster 22 Quart Roaster Pan - amzn.to/3qkuteV
Stainless Steel Strainers - amzn.to/3eaM8As
Canning Equipment Essential Supplies Kit - amzn.to/3eafXkv
Food Preservation Equipment:
Steam Juicers - amzn.to/3CrDOaG
Food Dehydrator - amzn.to/462o7UZ
Vacuum Sealer - amzn.to/447uSm4
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Green Stalk (Use Code ACRE for $10 an Order of $75+) - scrat.chat/greenstalk
Azure Standard - scrat.chat/azure-standard | Where I buy bulk organic food and supplies
Online Seed Companies I Order From:
MI Gardener - scrat.chat/MI-gardener-seeds | Use code ACRE for 10% OFF!
Hoss Tools Seeds - scrat.chat/hoss-seed-collection
Seeds for Generations - scrat.chat/seeds-for-generations
John's Seeds - www.johnnyseeds.com
Epic Garden Equipment | Use Code AH5 for 5% OFF - lets.growepic.co/acrehomestead
Garden Supplies -
Soil blocker - amzn.to/3LjB6tw
Vermont Compost - amzn.to/3m0CNRP
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Vermiculite - amzn.to/3MazP5R
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Hoss Grow Lights (my new ones) - shrsl.com/3cttb
Heat Matt - shrsl.com/3cttqz
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Gamma Lids - amzn.to/3bEij92
X-Large Food Containers with Gamma Lids - amzn.to/3tD3SvT
1 Gallon Glass Jars - amzn.to/3bxAwW3
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Online Seed Companies I Order From:
Hoss Tools Seeds - scrat.chat/hoss-seed-collection
MI Gardener - scrat.chat/MI-gardener-seeds | Use code ACRE for 10% OFF!
Seeds for Generations - scrat.chat/seeds-for-generations
Roo Apron - rooapron.com/product/roo-apro...
Organic and Biodynamic Wine Club - shareasale.com/r.cfm?b=999743...
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Becky, if you take all your leftover citrus peels and soak them in vinegar for a few months , you’ll have a nice cleaning solution that you can dilute 50/50 with water and a few drops of dish detergent that smells wonderful.
Oooh! That sounds awesome! I’m gonna try that. Thanks for sharing!!
She's done that in the past.
@@jenniferdanner4944😊
What a wonderful idea!!!
it was my first time and it does wonder for cleaning Windows and it smells wonderful😊
Writing from a citrus country, Turkey, you did everything right with the marmalade😊. A little bit of bitterness is the signature of an orange marmalade😊.
Hi Kim
At first, I thought you were calling Becky a turkey, lol
@@lindastent-campbell5130😅
Next time you can also freeze some limes and lemons whole in ur freezer.. so whenever u want to decorate with lemon wedges or grill a lime to serve with tacoes u just pop one out and cut it and use it after few minutes
@@lindastent-campbell5130 LOL
Becky, you have this way about you that I feel like you are talking to me personally. I feel like we are "friends" and you are just teaching me so much about cooking. I have cooked for years. I have had to learn how to recook due to food allergies. I have my own food blog. The way you cook, talk, and present is SO personable, pleasant, encouraging, and inspiring! THANK YOU for having the courage to get on camera and share your skills with us. Please keep on sharing with us!
Aloha Becky, I have zested 1000s of citrus by hand in baking school and working in restaurants and if you’re going to use the Microplane to zest, which is my favorite way as well, here is a tip for getting the most zest off the citrus:
Hold the fruit in your palm vertically. So the stem side either facing up or down and your palm is grasping the side of the fruit. For the microplane, rest the non-handle end at an angle on the board for stability. The hand holding the microplane will be at an angle up off the board.
Put the bottom of the fruit at the top of the microplane, up near the handle. So your palm is almost facing up, And as you push the fruit down along the length of the tool, roll the fruit. Using almost the entire length of the tool with each pass.
When you get to the bottom, your palm will be facing down, and you will have a zested vertical stripe on the outside of the fruit. If you use a fair bit of pressure you can get all the zest in one go but you can also you can repeat this motion if necessary until all the zest is gone.
Then you just keep rotating the citrus in your hand, and repeat, working in vertical strips along the outside of the fruit.
This will get the maximum amount of zest with fewer missed spots! And is a bit faster once you get into the groove!
Hope this helps next time! I know your kitchen smelled amazing that day!!
You really explained that so well, I will try it…..thanks so much…..hope Becky does too ❤
@KentuckyNaNasHeart ❤️🤙🥰
@@delilahboa Oh I’m so glad! I was thinking, how am i going to explain this in writing?! 😂
Not gonna lie… I had to re-read this a couple of times and act it out with my hands because it was not clicking at first. But how brilliant is this!?!? It makes perfect sense, and I can see how this would be more efficient. Now I want to go zest everything in my fridge. LOL. Thank you for sharing this amazing tip. ❤ 🤙🫶
@@thedirtygardener Aw, that is wonderful you found this helpful! Yeah... it was really tough to explain in witting! 😂
Not only do learn so much from Becky's videos, the comments have so many great tips and ideas! Way to go everyone. I appreciate all of you on here too! ❤
I totally agree! 😊
Yes! Comments give so many good tips!
I giggle when I see you are still using your mother in law’s canning book. It’s a keeper so do yourself a a favor and buy her a new copy delivered to her house. You both really need to have your own book cause it’s that good.
Hi Becky, if you get a cocktail stick and pick holes in the pound cakes the syrup will soak more into the cake
Hi Becky. I am 70 and have made marmalade in the UK for years. One way is to cook the whole orange, another is the way you have done it and the way I like is to peel the orange and finely shred he peel and juice the orange to add later. The peel is then cooked in water until peel is soft then rest of ingredients added. This gives a clearer marmade. I also make lime marmalade, lemon marmalade and grapefruit marmalade. These recipes are from some very old cookbooks and I do not can. By just putting the marmalade and jam in washed jars and then put in an oven for 15 mins on low , I then put on a wax paper and put on the lid. As the jars cool they automatically seal themselves. I have used jams etc 3 years later and stiill good after being stored in cool dark place.
Yes totally agree 🇬🇧
I’ve put a couple of my recipes in comments somewhere 👍🏻
Why do you add waxed paper?
@@cynthiafisher9907 Not wax paper.....wax.... paraffin wax used in canning.😊
When I cook the peels, I add 1 tsp per small boiler; boil 3 minutes. Then I wash the peel and add to the fruit. This takes away the bitterness.
@@carolynturk-hu7je It says wax paper
Marmalade - coming from a British background where marmalade is an essential on toast/bread with tea, the best oranges to use are called Seville oranges - in Canada where I am, they are available for a 3 week period in February! You still get a tart taste, but not bitter!! They're the best orange to use.
Hi Becky, with zesting the lemons, if you rub the zester on the lemons instead of the lemons on the zester, sort of upside down! So you hold the lemon and rub the zester on the lemon, you can see the pith a lot better, hope you understand and put it to practice because it is really a lot better and easier. ❤❤
Yes,this process is better for zesting your lemons,limes and oranges. The zester is made to work from beneath,not on top.
I've tried this and I find it harder.😢
I was going to suggest the same thing. Much easier and faster.
Yes definitely hold the lemon and run the zester upside down over the lemon so the zest collects on top and you can see the pith on the lemon without having to flip the lemon over constantly to look at it.
@@harrietzook5066I’m with you…I find it much slower doing it that way.
My sister-in-law used what she called the "I've run out of time" method to preserve her lemons. She washed them off and put them in the freezer whole. When she needed either zest or juice, she just took a lemon from the freezer, zested it, and juiced it when it thawed. What she didn't need at that time went back in the freezer.
What an awesome idea; I never would have thought to do that!!! I love that idea!!!
Do it with your excess tomatoes and when you thaw them the skins slip right off. Use as you would any canned tomatoes.
@@marlelarmarlelar9547 Great tip!
One minute in the microwave to thaw.
My mother in law does this with ginger too!
I think I would want 12 lemon loaves!! One for now and 11 in the freezer, give me a years supply! Then I would also need more to gift. I love lemon cake
My cakes never turn out well
Pound cakes like this freeze beautifully. I slice and wrap them individually and put them in my 'cake drawer' in my freezer. But I don't label them for fun so I never know what I am getting when I defrost a slice :) I have lemon, orange, almond or banana cakes in there :)
Since i don’t have a food dryer of any sort! I just freeze fresh zest. Works great!
Great idea!!
One other thing…You might also like to grow a kumquat tree in your greenhouse. I made marmalade with kumquats. Delicious!
Also, the seeds are where the pectin is. So, once you get the seeds out of the kumquat or any other citrus, then you put them in a little cheesecloth type bag & add that to the fruit you’re cooking. That gives you plenty of pectin.
They float to the top so you can just lift them out.
I didn’t know that thank you. 😃
For bulk zesting I like to use a sharp fruit peeler to take the most off, then use the chopper to grind it down to size. Saves a lot of time, effort and you can almost get the entire surface peeled.
I'm blessed to have the most prolific Meyer lemon tree on the planet. It yields TEN 5-gallon buckets full, TWICE a year! I love them and use them for all the things, curd, cakes, muffins, vinegar, zest, juice, ice cubes, etc., and so do all my family and friends. I'm with my lemons like the gardener trying to pawn his zucchini off on everyone. Nobody leaves without taking lemons! 😅
😂 Is the enamel worn off your teeth?
I'd love to come visit and then leave with some of your lemons gifted to me 😊
You are so lucky! I've been trying to grow A lemon tree for years with no luck so far. You must live in Southern California?! I'm in Northern and the freeze kills them 😢
@@lauracastellanos7303 Right in the middle. San Jose area. It doesn't really freeze much here.
Do you deliver to Central Texas Hill country? 🤣😍
I have been a subscriber for almost 3 years now and I have to say, that this is one of my most favorit channels on UA-cam. It is always a joy to see what is cooking in the kitchen or how the garden is doing. Thank you for putting out such wonderful content. Love from Denmark
Becky, if you wanted to, you could probably use the lemon ice cubes in drinks, or the honey lemonade concentrate as ice cubes to use in water for a lighter drink, when you are out gardening and need an electrolytes boost.
I have to say, for all the gardening, canning, freezing, cooking, animal raising, butchering, plucking, harvesting, planting and food preservation I have done, this was incredibly impressive! I have never done citrus. Oh, I have done lemon curd and orange marmalade, but never anything like this. Becky, you continue to amaze me and to teach me! And inspire me!!!
I love how you are so conscious to use use every part of whatever you are preserving
Becky, I hate to tell you because now you’ll make it more often, but I see you have a vitamix. You can make curd start to finish (and start is picking off trees) in 5 mins. Toss everything in and whip till 170 degrees F and it’s done. Makes for a quick and hostesses gift. It’s my favorite use for my vitamix.
That is how I make my ice cream base. No more tempering egg yolks.
@@cherylcabral4 isn’t the vitamix great? Worth every penny imho. I’m sorry I waited years to buy because of the price.
Orange marmalade is amazing. This is a great recipe and you make it look so easy. I am a cookbook reviewer, and I reviewed the original Ball canning cookbook (one of your favorites) for Publishers Weekly trade magazine and gave it a BIG thumbs up. It is truly the canning bible. Love your ambition, Becky. We are all so delighted that this video appeared so quickly as you promised.
Cookbook reviewer how cool
Becky, I give you so much credit for always trying something new. You are never intimidated by a recipe! Everything turned out great❤
When I watch your videos, I always know you will be greeting us all, with such a kind, "Hello friend". I look forward to it every video now 😊 Thank you for all that you share with us Becky.
Haha, just got done preserving 20lbs of Meyer lemons and 20lbs of Cara Cara oranges. Ended up making lemon curd, orange curd, 3 fruit marmalade (i added a couple of grapefruit), the honey lemonade concentrate, lemon zest, orange zest, frozen lemon juice and orange juice, a Cara Cara oranges cake, and frozen lemon wedges for cooking.
Yum!
Wow. You really do a lot. You need your own UA-cam channel. Sounds like you had a rewarding day.
You just HAD to top Becky, eh? lol
Becky you are such an inspiration. I always look forward to seeing your videos every week. You have cost me a lot of money but it is well worth it. I finally bought all my canning supplies, food processor, kitchen aid, 2 upright freezers and drop in freezer. I got a pressure cooker. I purchased 2 green stalks, 8 raised beds, many reusable ziplock bags in different sizes. Let’s just say the list will keep going on. I even planted grape trees, apple trees, cherry trees, a fig tree, a peach tree, a blueberry tree, a walnut tree and a almond tree. I am saving up now for a large freeze dryer. I have many preserved items in my home following you recipes. You have brought out the farmer, gardener, cook and a preservationist in me. I once was scared I would fail but you taught me failure is sometimes a good thing. I have accidentally stumbled across some awesome recipes. I just wanted to say thank you and I look forward to learning with you.
Wow. I am impressed
Let the fun begin! 🎉
Hi, I was wondering if you would ever do some type of merch like the mug you showed or a shirt, jacket, or maybe even a gardening tip book with some of the tips and stuff you have learned over the years. ❤ Much love from Texas!
You can take all of the peel, freeze dry it all and powder it. It’s wonderful. Then you save the pith that has so many healthy benefits for your arteries and veins. I then juice the lemons. I’m 63 and when I was growing up my mom used to make orange marmalade, sometimes with pineapple. You making it makes me be able to even smell it. 🤗
Hi Katherine
My Mom had a Myer lemon tree that just produced the most lemons ever. The best Lemonade by far. She made many many recipes from them. Delicious. Bobby Flay loves using them in his recipes also.
The Marmalade looks delicious. I love Marmalade on toast. One of my very favorites.
What do you do with the pith?
@@stewartnelsnscammer reported
If I may give you a tip, when I use baking paper I secure them with mini clamps. You no longer have to worry about it sliding😁
Get a prettier loaf as well. That’s why I don’t crinkle the paper!
You can add whats left from your citrus projects and add it to a large jar with vinegar. Great for cleaning.
I wish I were young again to have the physical stamina to do all these
marvelous things. Well done Becky. I was an avid organic gardener which I learned from my father.
Hello from South Africa! You are my most favourite UA-camr by far! Super excited for your garden to get started in earnest 🎉
Becky, I'm sure your kitchen and house always smell delicious but I can't even imagine how good it must smell with all of your citrus!
Another great and useful video.
Grind up your freeze dried lemon peel and make your own lemon pepper seasoning mix.
Hey Becca, If you peel the fruit with a vegetable peeler, you can leave the pith behind and freeze dry and throw in the blender, you can get the zest with about 1/4 of the work. I only learned that last year. It’s powder, not grated, so you use a little less.
That’s what I do too! So much time saved with convenience!
Fantastic tip, thank you for sharing!
Becky I just want to be your friend, lol. You are so on the ball when it comes to preserving! I try so hard but don’t come anywhere close to the amounts you do. It’s so inspiring! Especially as a mom to a little one! I’m so impressed. All my kids are grown now and I STILL can’t hold a candle to what you accomplish! It’s truly amazing and encouraging!! May God continue to bless you!! ❤
Remember, she is very young, unlike some of the rest of us. We used to have a lot more energy too.
I just want to say that I absolutely love watching you in these videos. In the first video I watched you were making freezer meals and I was amazed at how efficient you are on these big cooking and preserving days. You are a beast in the kitchen!
You were wise to switch pots when making the marmalade. When I made my first batch of lemon marmalade years ago I used my large Le Creuset pot and the acid in the citrus ate off all the enamel from the inside of the pot! Stainless steel is the better choice, for sure.. Love the meyer lemons. We live about 50 miles north of you and we have a dwarf meyer lemon tree (potted) which we moved with us from California. It spends the cold months in the greenhouse and does very well in the Spring , summer and fall outside in full sun. Yes, you can grow one in Washington State!
Wow, good comment!
Hello Sweet Becky. I wanted to take a moment and share some exciting news with you. We have growing in our back yard, two pear trees, 6 apple trees, 6 peach trees, 2 blue berries bushes and will be buying 8 more next week. strawberries, and in my kitchen, orange trees 4 different variety's, lime trees, lemon trees and grapefruit trees. Tonight, we planted a 6- foot sweet cherry tree. So when I saw you posted this video of citrus I was excited to see it. We are having so much fun. and My sister in-law lives on a farm and she said we could plant our vegetables there this year.
It’s interesting that you live where apple trees and citrus trees will both grow and bear! What is your planting zone?
@@cynthiafisher9907 I live in Michigan, the citrus trees are in the house growing until temp is right outside then they will go out side but then brought back in during cooler weather
Marmalade recipe- make a sugar or shortbread cookie, spread tops of baked cookies with marmalade, drizzle with dark chocolate, and sprinkle with almond slices before chocolate sets up. Delish!
My mouth is WATERING for all of it! Especially for the lemon loaf. You are a professional!
this might be one of the big differences, but in Austria nor on the Balkans (where my mom is from) we wouldn’t waterbathe marmelade. You just use the correct fruit to sugar ratio, close the jars and turn them upside down immediately after filling them. they’re still shelf stable for years :)
Here in UK too. Also pickles, chutney and fruit butter. In recycled jars and lids from supermarket products. So shoot us!😂
Same in the uk, hot liquid into hot jars . Fill completely to the top , put a wax disc on , lid on & turn upside down. Years of shelf life.thanks for another great video Becky 😊
In the US they would consider that a form of rebel canning (not by the book). Great idea though I'm gonna try this that would save me so much time.
Water bath canning can help preserve the quality of the marmalade. While the marmalade might be edible for years, it loses some of the quality if not canned.
@@kathkwilts vintage marmalade is a thing. It gets better with age.
This was a great learning experience for me Becky, thank you! There’s nothing that sounds better than hearing the lids pop sealing your hard work for the future food you feed your family ❤❤
So wonderful to see Becky doing a presentation that I have seeing her do before. Don't know if she as ever did this in the past. Blessings to you Becky. And blessings to all those who is watching like I'm❤❤👍👍
Lemon curd made in an instant pot is so very easy and delicious. I’ve made it several times. The recipe is easily found online and freezes beautifully. The instant pot allows you to multitask (your favorite thing to do) and it does not curdle! Love your videos and watch them all.
Care to share the recipe please?
I also make citrus curd in the microwave! So easy. I searched a recipe on the internet.
I know this is after the fact but you can use a carrot peeler and peel the rind from the lemon then blend it. So much easier and faster. When I make lemon curd I use my food processor. Start by putting the sugar and lemon rind together and process until it's a fine sugar, add your butter until creamy then your eggs. Lastly add your lemon juice and pulse on low to mix. Pour into your pot and cook over medium heat to 170° Voila!
My daughter worked for an English tea house when she was about 18.They made so many goodies from scratch including lemon curd. I haven't had it for a very long time, but sounds so good. .
Good tip
The processor method was how I made mine too. But either way it is so delicious, I made the curd for a cheesecake recipe and oh my if you love lemon you should try putting a half layer of your cheesecake batter then the lemon curd and the last of the batter, serve with a raspberry purée if you like.
Linda here…I had 2 Dwarf Meyer Lemon trees inside the farm house in PA that produced plenty of fruit. If you have any south-facing windows, consider putting as many Dwarf Meyer Lemon Trees as you can in front of them. If you put them on wheels you can roll them outside during summer. We ordered from California. They came with specific planting instructions which I highly recommend are followed.
When I make marmalade, I peel the citrus with a potato peeler-getting only the colored part of the rind, no pith! Then slice it very thin, think julienne. That way I get NONE of the bitter pith and my marmalade is fantastic! if you like, you can also put a clove or 2 per jar OR add some grand marnier liqueur to your marmalade. The alcohol cooks off, but the depth of flavor is incredible!
Beckie is preserving. Oh wow! Such a treat. 🎉
I always chop my oranges by running them through the meatgrinder, gives a nice fine texture with small pieces of rind!
I live in Southern California and have a Meyer lemon bush and a regular lemonbush that was a tree planted 50 years ago that my husband cut down and did not dig up the stump both are the perfect height (no ladder needed)I also share with family and friends.
What Iwould love to know is why when I freeze the juice does it taste bitter after it's defrosted and I want to use it .
Back to Becky I LOVE LOVE watching all her videos. What an amazing young woman!😊
Marissa from "Food in Jars" (love her) has a great recipe for lemon jelly. It is so good, especially on sourdough toast!
I'll check it out! Thanks!
Every time I am in the kitchen I bring up something from your videos to my family!! I might have to go buy some lemons this weekend. I love your channel!!
You can peel some of the pith from the rind and put it in a cheesecloth or muslin bag with the pips as that’s what contains the pectin. It can be removed before you add sugar. Also, to reach setting point, I usually put my plates in the fridge before I start. When your peel is cooked and you add the sugar, let lightly simmer for the sugar to dissolve. That takes approx 20 mins. Then , the best thing is to boil the marmalade rapidly for 10 minutes and test it for setting point on your chilled plates. Just keep boiling for 10 min periods until it sets. If there is lots of pectin in your jam or marmalade it can reach setting point very quickly. Jam and marmalade making is really fun. I used to get the chance of lots of cheap fruit at one time. I made so much jam etc, that I was running out of people to give it to lol xx
Use a coffee filter in the sieve when straining citrus juice. You can wring out every drop, and the sieve doesn't get choked up and hard to clean.
I empty the frozen lemon juice cubes (I have a Meyer lemon tree) in a freezer bag, just like you do the ginger or garlic. Then you can take a lemon puck out when you need it. Another option, would be to freeze quantities for your favorite lemon dish, half pints vs pints etc.
Yes, I do the same. Plus, cubes + room temp water + sweetener, stir = instant fresh cold lemonade.
I am SO into this specific preservation project! It's great to watch you tackle something that I want to try myself eventually!
Be sure to save the peels from your organic citrus. If you live in a low humidity area the peels will dry quickly. You can make a wonderful selection of dried citrus powder, so easy in a good powerful blender like a Vitamix. I use these "powders" to add flavor to almost any dish. It's a sad thing to throw them out. I have orange, lemon, lime, tangerine etc. Worth the small effort. If you want to make a woo-woo powder, do the lime rinds with some dried at the same time jalapeño.
That’s along my thoughts too! Lime and jalapeño salt❤
🇬🇧 Also if you like lemon cake try Mary Berry’s lemon Drizzle cake recipe - it’s just how my Mum (and me) used to make it. It’s delicious
Thanks for the video, We just purchased an abandoned house with a 1/4 of acre land. Preserving food is definetly something he have been paying more attention to lately :)
A Friday evening with Becky learning how to make lemon curd yummy!!
Something to maybe add to your next citrus preservation day is lemon confit. (There are various types and methods, but I’m talking about the kind made the same as garlic confit.) Marisa at Food in Jars shared a contributor’s nice, easy small batch recipe that’s just lemons, olive oil and optional herbs/spices.
Thank you for this! I have 3 lemon trees loaded with fruit, plenty of olive oil, and I love Food in Jars!
Our farrier also brings a microplane to trim our horses hooves. It very much looks like grating Parmesan.
Finishing concrete is also very similar to decorating cake.
Instead of throwing away the few "big" pieces of peel, put a knife to them and add them back in. Because my parents grew up during the depression, I grew up hearing the phrase, "waste not, want not" alot. Even only cutting off the very small end of an onion, orange, etc as to "get everything I have coming to me"(my Dad's words, and he passed away in 2002). So try to be "frugal" and not wasteful any chance I get in honor of my parents. My folks direct composted coffee grounds, egg shells, and veggie waste and always had "voluntary" plants come up to direct sow and enjoy wonderful tomatoes, peppers, zuccini, etc! Magic! 😊❤️
These are my favorite videos of you. You're so great at trying new things. It's really fun to watch how everything turns out. The lemon pound cake looks delicious!!
I bought those plastic containers using your link in a former video and I love them. They wash well and can be used over and over. The seal is nice too. Love your videos ❤
Pavlova always looks so cool and yummy when I see it on baking shows!😊❤
Me watching and taking notes while being lazy in bed. I really enjoyed this! One day I will practice what you teach! Hehe
Perfect video for my college night. Love watching these while I do my work done❤
So glad!
Yay!!!! It's time for Becky!!!!! Really interested in canning/preserving citrus! I bought that book last time you showed it and I recommend it highly! 🥰🥰🥰🥰🥰
2nd replay Becky you can take your frozen juice outof the molds and put the cubes in a freezer plastic bag to be able to use one at a time then your mold is free to use for other liguids, You won't have to thaw out a pint container to freeze in your molds . 😊😊
Great, great video, Becky. You never cease your amaze me at your culinary skills. Until next time……….
Oh my! Becky this looks delicious! We had a little tea room in my town that served the best lemon curd with scones. They have since closed, so I may just make my own!
Nice! I am currently canning 7 quarts of chicken & stock right now, perfect timing to watch Becky in the kitchen! Using the extra that wouldn't fit into the canner for homemade chicken noodle soup tonight for dinner!
Becky, I love your personality and your videos. Hope you have a good weekend with your family. ❤
Yaaaaay thanks Becky. Friday made!!!!
That was so amazing Becky! Thanks for sharing it with us.
Dont throw out the ends , you can make citrus vinegar very easily with them, put them in a clean jar and add room temperature water mixed with half of cup of sugar keep the jar with cloth over it and mix every day ,after a week you would smell a vinegary smell from it ,then you can strain it and clean with it or use it as dressing ❤
I either put the citrus rinds with the zest (like your Meyer's and limes) and blend them with white vinegar or soak them in vinegar then sieve out the pulp (cheese cloth works well) and use it as a citrus cleaner.
Thanks so much Becky! It all looks so absolutely delicious!
Oh Lemons look amazing. Thank you for sharing 🤗🍋🍋🍋
When I juice citrus, I empty the ice tray into labeled freezer bags, to freeze more. Jus keep juice in fridge while waiting. I just use regular ice trays. It produces 2 TBLS each of juice.😊❤
I have been waiting for you to preserve citrus - our lemon tree is covered in fruit. I have a plan now - thanks Becky!
I just love your videos Becky! They’re so educational and cozy
save your Meyer lemon seeds and grow your own! I have 3 lemon trees one from a grocery store the other 2 are from Italy that a friend brought back. My trees aren't producing yet but hopefully in a year or 2. Loved watching this. Now I know I can freeze my juice!
Lime zest is so good in dressings, sauces and sides like cilantro lime rice when I make Mexican food or Mexican inspired bowls for my husband’s lunches. It really adds great flavor
I cannot believe all that you just did. That was AMAZING and I'm still a little stunned.
And I love your new juicer ❤
Your kitchen must smell so good with that citrus!!
It's so good!
I had citrus trees almost all of my life. One of my favorite things was to put the peels down my garbage disposal afterward. My kitchen and adjoining rooms smelled amazing.
I do the garbage disposal thing too. Smells great!
When I made marmalade I carefully peeled the oranges and removed any of the pith, finely sliced the rind and soaked them in the orange juices over night in the fridge. When testing for doneness, put the plate in the freezer for about 15 minutes and put the hot liquid on the plate then put back in the freezer, but you did good for your first try, congrats. I mix orange marmalade with tomato paste for the topping on my meatloaf.
I love freeze dried citrus slices for tea or drinks in the summer
I’m a marmalade maker and I get the peels off of the orange and use a canning lid to scrape the pith out, it works great ❤. It’s the pith that causes the bitter as you know. You are such a sweetheart and I love your videos! The canning lid trick was a game changer for me ❤
Marmalade is traditionally made with a bitter orange variety called Seville oranges. A taste of bitterness as you experienced, is perfect! Congrats!!
Our citrus trees exploded this year. Something you may enjoy canning is your own sweet and sour concentrate for cocktails. We tried it this year and it is delicious 😋
My mother used lemon juice to make buttermilk too. I miss her so much. Thank you for reminding me of that precious memory. 🥰
And one of my favorites is salmon with orange marmalade sauce.😋
Absolutely mouth watering. Great future preservation ideas. Thank you Becky for continuing to share with us. Many blessings to the Acre Family.
Amazing citrus preservation! God bless you Becky. I can’t wait to get back into the grow room and see what amazing growth has happened and see if the stratifying worked. Always interesting content ❤️🙏
I would suggest looking up a quick vid to see how pros zest citrus. Not a big deal on one-off lemons, but with a pile that big, it could save some time
I also save enough Meyer lemons to make a few jars of Middle Eastern preserved lemons in kosher salt. Such a distinctive flavor, so special.
Meyer lemons are the best IMO. I have 2 trees.. I live in Central Texas. One year, I got upwards of 52 lemons on one tree, and it grows in a huge container. I had never made any kind of jam/ jelly or marmalade until last summer when peaches were at the height of harvest. Inspired by you, Becky, I purchased the Ball canning book your MIL loans to you and began my first attempt at preserving. I made Peach Orange Habanero jam (kind of like marmalade bc I added orange zest). It wasn't hot but just a hint of spice on the back of the tongue. Absolutely delicious!! I frown everytime I have to reach for a new jar. I only made 7 pints. But I will definitely make more this summer. Thank you for the inspiration!!
Pure grapefruit marmalade was a family regular first made by my first husband who was English. His elder daughter took up the cudgel when he passed.
Nice. I have made it with pomelo too, which has an almost floral citrus flavour.
My little scottish granny always peeled the orange skin off the fruit, without the pith, and cut it in 3mm strips, so that you could see it in the final product. She always said not to include the pith because it makes it really bitter. I dont know if marmalade and scottish marmalade are different though 🤔, either way yours looks great.❤