Canning Citrus

Say you’ve got a huge citrus tree and want to can some of it without using a lot of sugar. The nice thing about citrus is that it’s so acidic you can water bath can it in its own juice, in just water or in a light sugar syrup. In our Master Food Preserver class we did a taste test of tangerine sections canned in a variety of liquids:

  • water
  • very light syrup (1/2 cup sugar per quart)
  • light syrup (1 cup sugar per quart)
  • medium syrup (1 3/4 cup sugar per quart)
  • heavy syrup (2 3/4 cups sugar per quart)
  • very heavy syrup (4 cups sugar per quart)
  • syrup with honey (one part sugar to one part honey in any of the ratios above)

The citrus preserved in just water was edible but not particularly good nor was it aesthetically pleasing. As much as I try to avoid sugar it does help the fruit hold its shape. The best formula for canning citrus in terms of flavor and aesthetics was, in my opinion, either the very light or light syrups.  I was not fond of the honey/sugar syrup as the honey tended to overwhelm the flavor of the fruit.

A home grapefruit canning experiment I tried at home went horribly wrong, but I’ll blog about that in another post. Let’s just say that if I had a big citrus tree I’d consider canning some of the harvest using a very light sugar syrup. It’s a decent way to get a shelf stable product with a lot less sugar than, say a marmalade or jelly. Another sugar-free alternative would be to dehydrate the fruit.

Directions for canning all kinds of fruit in syrup can be found on page 2-5 of the USDA’s Complete Guide to Home Canning which you can download for free here.

Introducing the Dehydrated Kimchi Chip

Our focus this week has been all things Japanese, but now we’re taking a detour to Korea…or at least to kimchi:

What would be the fermentation equivalent of finding a new planet in our solar system, cold fusion and a unified field theory all wrapped into one new discovery? That tasty snack breakthrough could very well be the dehydrated kimchi chip. Oghee Choe and Connie Choe-Harikul of Granny Choe’s Kimchi Co.’s just won the Good Food Day LA cabbage cooking contest with their kimchi chip over the weekend. I got to taste one of those kimchi chips and I can say that they deserved the award.

Why make a kimchi chip? In a press release Harikul says, “We always have loads of kimchi at home, on account of the family business, so we started dehydrating our original spicy kimchi to halt fermentation when a batch was about to turn overripe.”

How do you make kimchi chips at home? It’s simple, according to Harikul, “We use an American Harvest Snackmaster dehydrator that was given to us by a fellow Freecycler. Lay the kimchi out on two trays and dry it on high for 12 hours. Easy peasy.”

Harikul and Choe have some suggestions for cooking with kimchi on their website. And they were nice enough to give us a recipe for kimchi that we included in our book Making It: Radical Home Ec for a Post-Consumer World.

Home Food Preservation Resources

I’m honored to have been included in this year’s class of the Los Angeles Master Food Preservers, a program offered by our local extension service to train volunteers to teach food preservation in under-served communities. I thought I would share the textbook resources from the class as they are an excellent set of reference books for your homesteading library. And many are available for free online. Like all information from the extension service system, they are research based.

First off is So Easy to Preserve a large collection of recipes, everything from canning to dehydrating, all carefully tested and in line with current U.S. Department of Agriculture food safety recommendations. The book is put out by the University of Georgia’s Cooperative Extension.

We also will be using the Complete Guide to Home Canning, put out by the USDA and available for free online. Lastly, there’s the classic Ball Blue Book Guide to Preserving, a reliable introduction to the subject.

In addition to covering food safety issues, I like these carefully researched food preservation guides for their reliability. If I’m going to commit the time to doing a food preservation project I like a reasonable chance of success. While we learn from our mistakes, I’d prefer to have a few more jellies and a few less accidental “syrups”.

You can connect with the Los Angeles Master Food Preservers on Facebook and via their blog.

Food Preservation Resources

Due to a popular post on making prickly pear jelly, we get a lot of emails asking for advice on canning. So I thought I’d list three favorite food preservation resources.

I like to go to respected sources when canning for reasons of both safety and reliability. While botulism is fairly rare, it’s a highly unpleasant way to pass this vale of tears. But beyond the safety issue, if I’m going to go through the work of canning, I want to know that the recipe is going to work. There are few things more frustrating than a big batch of jam or jelly that doesn’t set. Yes, you can call it “syrup” but it’s still a big blow to the ego. 

My three favorite resources are the National Center for Home Food Preservation which has recipes for all kinds of food from fruit to meat, the Ball Complete Book of Home Preserving and Ball’s website. All of the recipes in these two websites and book follow USDA guidelines.

The reason I came up with a prickly pear recipe is that I couldn’t find any other ones that worked. But if I were canning something like, say, peaches I’d go with one of the above authorities. If you have a favorite food preservation resource leave a comment.