February Lemon Workshop: Welcome Tennessee, Canada and Brazil!

On Saturday February 20 the Master Food Preservers of San Joaquin County presented a zoom workshop with two recipes that will use up some of the bountiful lemons available during this time of year.

Over 100 people attended. Many were California locals but several would definitely qualify as “distance learners”, one from Tennessee, another from Canada, where lemons are not growing on their trees this time of year and one from as far away as Brazil.

First Barbara Mattice gave our traditional Safety Talk. It covers the principles and actions that will insure that your produce is wholesome and safe to eat. These principles are good habits no matter what you do in the kitchen. For details on that follow this link to Fight Bac (bacteria):

https://www.fightbac.org

The first recipe was for a delicious marmalade called, Quick Lemon Ginger Marmalade. While this is very tasty on your morning English muffin, scone or toast, it is also delicious at dinner. It makes a wonderful glaze on baked or broiled fish or chicken. It can also make a great “Asian Tartar sauce”. Stir in a bit of mayonnaise and drizzle over

your cooked fish. Because the ginger easily pushes this recipe towards an Asian influence it can be modified by stirring in some soy sauce, garlic, sesame oil or sriracha sauce and using it to add flavor to many Asian recipes.

Here is where you can find the recipe:

https://ucanr.edu/sites/NSJMFP/files/299980.pdf  

The second recipe was for salt preserved lemons. This is a very simple recipe that does not require any special heat processing. The high salt content and acidity followed by refrigeration will give you at least 6 months of a unique flavoring agent.

Preserving with salt is an ancient form of preserving foods used long before refrigeration. This preserving process takes away much of the bitterness found in citrus peels and once the pith is discarded and salt is rinsed off, you are left with a unique, intensely citrus product. It is usually used in very small amounts,

often in dishes with Middle Eastern, North African or Indian origin. It is used in grain salads or chicken dishes but also makes a delightful addition to a cheese and cracker appetizer plate. There are many recipes that will inspire you to try salt preserved lemons.

To find the recipe for making preserved lemons follow this link:

https://ucanr.edu/sites/NSJMFP/files/299979.pdf  

Our next zoom workshop will be all about dehydrating foods. It will be on Saturday, March 20th. Look for the registration link on the San Joaquin Master Food Preserver website as we get closer to that date. The workshop is for those new to the art of dehydration as well as those who are experienced in the techniques. Stay tuned for further details.

Also remember to visit this Blog at least weekly for updates, information and ideas related to Home Food Preservation.