Monday, March 2, 2009

Preserving your citrus: lemon, grapefruit, oranges, oh my!

Okay, so was looking at my stats this morning, and I realized this poor, neglected place is getting nearly as many hits as my REAL blog! Fact is, I've been feeling rather guilty, cause I've been busy baking like crazy with all kinds of...gasp!, I won't say it! terrible, but delicious!...WHITE FLOUR. 

Yes, I know white flour is like poison, blah blah blah, and my guess is that Paula Deen and Ina Garten know it, too. But sometimes, you just need a lemon curd tart with a shortbread crust. It isn't your fault.

The food storage lady is all about moderation. In all things.

Pardon her while she brushes the tart crumbs off of her yoga pants.

So I have been baking up all things lemon because my lemon tree is full of ripe and juicy fruit. And I always use the lemon zest because it is maybe the best tasting part of the fruit. I have been thinking that soon it will be time to pick most of them and juice and freeze them (in two cup increments in freezer bags) for use in the next year. I do leave some on the tree, and they stay good into summer, though eventually they get fried in the Arizona sun, just like every other living thing does, in this oven of a desert in which I live...

Did I mention it is supposed to be 91 DEGREES here today? On March 2nd?

In the past, I have juiced the lemons, and thrown away the rinds with a sad heart. But lately I've been reading that zest freezes well, either in small portions in an airtight bag or container, or-get this!- still on the rind! So after I juice the lemons this year, I'm going to stick (some of) the empty shells in the freezer, so I can have my Pierre Herme lemon curd all the whole year long!

Or Country Strawberry Cake, which is really super delicious. Is like the best strawberry shortcake EVER. Trust me.
Or Brown Derby grapefruit cake, courtesy of Paula Deen! (I have grapefruits, too)
Or Tangerine Chiffon Pie, from Martha.

Or this Strawberry lemonade slush, which we drink all summer long:

1 cup frozen lemon juice
5 frozen strawberries (I get the big bags from Costco)
water, ice
sugar to taste (it really depends on the sweetness of your lemons and strawberries)
Blend in your blender until smooth (I use my Bosch blender attachment)

P.S. I always use more zest than the recipe says. Especially in the curd and the strawberry cake. I have tiny rasp-wielding zesters at my house (my kids). 

Have you tried any other ways of preserving citrus juice or zest? Or any other good recipes? Has anyone ever canned her own marmalade?

Let me know!


jt said...

Kelly, check out this recipe...

Anonymous said...

Hey Food Storage Lady!

I just LOVE your blog! I'm rather new to this whole food storage thing and your advice is great! I was wondering if you've ever heard of a company called Shelf Reliance.

I hear they have really good products that TASTE good. That's something that I really look for because I like to eat what I store. hahaha! You should check out their website and tell me what you think! (


Anonymous said...

Hi Beeswax
I stumbled across your blog on LDS BLOGS. I thought you might be interested in a site my wife and I just built called, which uses simple, explanatory videos to explain the Mormon faith. Feel free to feature any of these videos on your blog, or just share them with non-member friends. We're hoping these videos will be missionary tools to help members share their beliefs. Anyway, sorry to spam your comments section. I couldn't find any contact information for you on your blog.

- Doug & Laurel

Mindful Molly said...

I would love to have you share some of your ideas on my site..if you are interested, let me know! (

Prudent Homemaker said...

I canned clementines this year in January.

My lemon trees were ripe in December. I'm in Las Vegas. That's interesting that yours ripen so much later!

My citrus trees are doing well this year, and I hope to have plenty to eat. I don't think most of them are going to give us enough to can; with 7 at my house it might be a few years before the trees are big enough to produce that much.

I grate my lemons before juicing them, and I freeze the zest. It takes up very little room. I make a lemon pasta recipe that calls for the zest of 4 lemons but the juice of only 1. The frozen zests come in handy for this. Right now I have been freezing zests, as I'm using the juice to put on the artichokes and chard from our garden.

Canning citrus is easy. It takes a while to peel the fruits, though.

Canned citrus is a wonderful thing to put in your storage. I am thinking of how I can fit a few more citrus trees into my front yard so that we can have more citrus. As we have been eating mostly from our food storage and garden for the last 2 1/2 years, we have come to understand how important the garden is when you're living on your food storage!

Gisele Lohan said...

i just love your blog, your advice is great for storing all these stuffs.I will follow these only.