Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#11 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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Thanks so much! I'll give it a try, maybe adding a sprinkle of sugar to the lemon slices. I have some wonderful Meyer lemon, although I don't know if it's the real Meyer lemon or a wild cross.
How thick did you make your slices? I was wondering if blood oranges are always so tart? They're so pretty so I bought some last winter. They're not very common around here, requiring coastal regions, I guess. I heard there used to be a few blood oranges but they couldnt take our temperature extremes. I thought maybe they weren't quite ripe or something. I tried making lemon marmalade and got it too stiff! Like so stiff it won't spread! I need to throw it out and try again. It was so bitter it was almost inedible. I love the slow cooker idea for a marmalade. I may try that this winter. |
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