Canning-Meyer Lemon Curd

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My lemon tree is prolific this year, yielding over six bushels of stunning Meyer lemons, since December. I’m counting my blessings to live in a climate that’s conducive to growing citrus. These backyard beauties have kept me busy the past few months with a list of scrumptious recipes…lemon tart, habanero lemon jelly,  lemon icing, lemon cookies, canned lemon juice, lemon marmalade, and a whole slew of other lemon recipes. 

I’ve put off canning curd before due to food safety issues related to the recipe. The recipe calls for butter and in home canning, 98% of the time, that’s a no, no. Butter (fats and dairy) go rancid and develop bacteria if left in a jar unrefrigerated. Rest assured,  I researched the recipe at the National Center for Home Food Preservation to find this “Tested” recipe. The recipe is safe for food consumption not to mention, the flavor and creamy texture will knock you out! Despite assurances, I still keep my jars of canned lemon curd in the refrigerator however, the stuff’s never around long enough to go bad. 

Meyer Lemon Curd
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 1/2 cups sugar (super fine), optional
  2. 1/2 cup lemon zest (freshly zested), optional
  3. 1 cup bottled lemon juice ( I used 1/2 cup fresh squeezed meyer lemon juice and 1/2 cup bottled, make at your own risk and be sure to refrigerate after canning)
  4. 3/4 cup unsalted butter. chilled, cut into approximately 3/4 " pieces
  5. 7 large egg yolks
  6. 4 large whole eggs
Instructions
  1. Wash jars, rims and lids according to manufacturer's instructions. Sterilize clean jars in a large stock pot or professional water canner. Place jars in pot and and cover with water, boil jars for 15 minutes. Leave in pot over medium heat until ready to use.
  2. Heat a separate water canner with enough water to cover filled jars by 1 -2 inches. Heat water to 180 degrees F. by the time jars are ready to be added for processing. Use food thermometer to monitor heat.
CAUTION: THIS IS A VERY IMPORTANT STEP WHEN CANNING LEMON CURD
  1. Do not heat the water in the canner to more than 180 degrees F. before jars are added. If the water in the canner is too hot when the jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added in expected to be 25-30 minutes for processing lemon curd. Process time starts after the water in the canner comes to a full boil over the tops of the filled jars.
  2. If using lemon zest: Combine lemon zest and sugar and set aside for about 30 minutes to allow flavors to meld
  3. Heat water in the bottom of a double boiler until a gentle boil. The water should not boil vigorously or touch the bottom of the top of the double boiler pan in which the lemon curd is to be cooked. Hot steam is sufficient for the cooking process to occur.
  4. In the top of the double boiler, on the counter away from the heat, whisk egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
  5. Place the top of the double boiler over boiling water in the bottom of the pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches 170 degrees F. Use food thermometer to monitor heat
  6. Remove double boiler pan from heat and place on a heat protected surface. Continue to gently stir until curd thickens (about 5 minutes). Strain curd through a mess strainer into a clean stainless steel or glass bow; discard zest
  7. Fill hot curd into cleaned half-pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean damp cloth or paper towel; apply two-piece metal canning lids.
  8. Place filled jars into 180 degree water bath, be sure water is over the tops of jars, when water has come to a full rolling boil, process jars for 15 minutes.
  9. Remove jars from canner and allow to cool on a dry kitchen towel, store in a cool dry place for up to 3 months
Notes
  1. For best quality, use lemon curd within 3-4 months. Discoloration may occur over time, discard contents anytime visual changes occur.
  2. Processed curd can be frozen for up to 1 year without quality changes when thawed.
  3. Yields: 3-4 half-pint jars
Adapted from National Center for Home Food Preservation
At Home with Rebecka http://athomewithrebecka.com/
 

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   You might also like…Paleo Lemon Curd. To see the recipe click the photo Lemon Curd

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♥French Crepes with Persimmon Butter for Your Special Valentine♥


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Surprise your sweetheart this Valentine’s Day with a decadent and delicious breakfast. French crepes slathered in homemade persimmon butter; seriously, this just might just be the best breakfast you’ve ever tasted. Click this LINK for canning persimmon butter recipes.

French Crepes with Persimmon Butter
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
French Crepes
  1. 2 eggs
  2. 1 cup milk
  3. 1 cup flour
  4. pinch salt
  5. 2 tablespoons butter for sauté pan
Directions for the Crepes
  1. Mix first 4 ingredients together in a medium mixing bowl until smooth, batter should be very runny, add additional milk if batter is too thick
  2. Heat 1/2 teaspoon butter in a non-stick saute pan over medium high heat
  3. Pour 1/4 cup batter into hot pan, swirling pan to evenly distribute batter over the bottom of the pan
  4. Cook over medium high heat until edges begin to turn up
  5. Flip the crepe over and cook the other side, about 2 minutes each side
  6. Continue this process until all batter is gone, recipes makes about 6 crepes
Ingredients and Directions for the Persimmon Butter
  1. 5 peeled and cubed persimmons
  2. 1 teaspoon bottled lemon juice
  3. 1/4 cup water
  4. Sugar to taste, optional
  5. 1 Cinnamon stick, optional
  6. Instructions
  7. Peel, hull and cube persimmons
  8. In a large heavy bottom stock pot, combine fruit and lemon juice
  9. Cook over medium heat allowing fruit to soften and release juices, about 20 minutes
  10. Taste for sweetness, add sugar to taste if necessary
  11. Remove from heat
  12. With a potato masher or using an immersion blender, blend until consistency is smooth like Butter, it should resemble thick applesauce
  13. Pour hot persimmon butter over cooked crepes
Notes
  1. Serve with a dollop of sour cream and powder sugar, ENJOY!
At Home with Rebecka http://athomewithrebecka.com/

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crepes w persimmon butter

 

 

Crepe w persimmon butter

Frenchcrepeswpersimmonbutter

 

 

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Meyer Lemon, Habanero Pepper Jelly

Lemonpepperjellyjars

Meyer Lemon Habanero Pepper Jelly…Quite possibly the best recipe I’ve ever created!! Super spicy, and sweet with a crisp lemon finish; a simply exquisite jelly! Let me know how you like it!! 

Canning with Lemon Juice 101:

Even when canning high acid foods like Meyer lemons, it’s essential to use bottled lemon juice. The reason for this is that, bottled lemon (lime) juice has been uniformly acidified. Uniform acidity is crucial when canning in a water bath. 

Canning vegetables and meats require pressure canning to ensure food safety. You’ll find that most of my canning recipes are processed in a water bath as opposed to pressure canning because I am a seasonal canner. For the most part, I preserve recipes that are made with high acid foods such as,  jams, jellies, marmalade and salsa containing fruits naturally high in citric acid, as well as pickles, that utilize uniformly acidified vinegar for preservation.  

I aim to bring you recipes that are not only tasty but safe for consumption, so I follow USDA guidelines to the letter. The use of uniformly acidified lemon juice is also recommended by the National Center for Home Preservation

Ensuring safe canned foods Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment consisting of: • a moist, low-acid food • a temperature between 40° and 120°F • less than 2 percent oxygen. Botulinum spores are on most fresh food surfaces. Because they grow only in the absence of air, they are harmless on fresh foods. Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the method of canning and making sure the recommended research-based process times, found in these guides, are used. The processing times in these guides ensure destruction of the largest expected number of heat-resistant microorganisms in home-canned foods. Properly sterilized canned food will be free of spoilage if lids seal and jars are stored below 95°F. Storing jars at 50° to 70°F enhances retention of quality. SOURCE: USDA.

Meyer Lemon Habanero Pepper Jelly
Yields 12
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 cups fresh Meyer lemon juice
  2. 1 cup bottled lemon juice
  3. 2 cups water
  4. 4 packages liquid pectin
  5. 7 cups sugar
  6. 3 large habanero peppers
  7. 10-12 whole Thai chilies
Instructions
  1. Wash lemons, habanero and Thai peppers, pat dry
  2. Juice lemons and strain through a fine sieve to remove pips
  3. Refrigerate peels in a large plastic zip bag to make Meyer Lemon Marmalade and reserve any extra lemon juice for later use. (http://wp.me/p2MUuI-1FS)
  4. In a large heavy bottom stock pot heat 2 cups fresh lemon juice, water, and sugar over medium high heat until sugar is dissolved.
  5. Cut habanero peppers in half and add to hot liquid
  6. Bring liquid to a boil, reduce heat to medium and cook for 30 minutes
  7. Remove habanero peppers and discard
  8. Add 1 cup bottled lemon juice and stir, bring to a boil, add 4 packages liquid pectin, stir and bring back to a boil
  9. Boil for 2 minutes, take a gel test by placing a small amount of jelly into a iced tablespoon
  10. If jelly does not set boil for additional 2 minutes and test again
  11. Pour hot jelly into sterilized jars leaving 1/4 inch headspace
  12. add 1-2 whole Thai chilies in each jar. Wipe rims with clean towel and cover with lids and rims
  13. Process in a hot water bath for 15 minutes
  14. Remove jars from water bath and rest on clean towels until cool enough to handle, store in a cool dry place
Notes
  1. Spead over cream cheese and eat with crackers or crusty bread
Adapted from Household Searchlight-1941 Edition
Adapted from Household Searchlight-1941 Edition
At Home with Rebecka http://athomewithrebecka.com/
LemonPepperjelly
Chalk Board canning jar labels source: handcraftyourlife

Canning Jar Labels: Etsy Shop CanningCrafts
MLPJelly1

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Persimmon Butter-Canning

Persimmon1

Persimmons are a stunning fruit visually and viscerally; mildly tart, their flavor is reminiscent of sweet papaya but has a firmer texture.

Enjoy persimmon butter on your morning muffin, crumpets, toast, or my new personal favorite, French crepes, (2 eggs, 1 cup milk, 1 cup flour, pinch salt, 2 tablespoon butter for sauté pan).

Persimmons (UK /pəˈsɪmən/ or US /pərˈsɪmən/) are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae. The most widely cultivated species is the Asian persimmon, Diospyros kaki. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped.[1] The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.

Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry. SOURCE: WIKIPEDIA

Crepe w persimmon butter
French Crepes with Persimmon Butter

Persimmon Butter
Yields 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 20 peeled and cubed persimmons, about 6 cups chopped fruit
  2. 1/2 cup bottled lemon juice
  3. 1 cup water
  4. Sugar to taste, optional
  5. 1 Cinnamon stick, optional
Instructions
  1. Peel, hull and cube persimmons
  2. In a large heavy bottom stock pot, combine fruit and 1/4 cup of lemon juice
  3. Cook over medium heat allowing fruit to soften and release juices, about 30 minutes
  4. Add remaining lemon juice and taste for sweetness, add sugar to taste if necessary
  5. Bring to a boil and cook for 2 minutes stirring constantly to keep the bottom of the pan from burning
  6. Remove from heat
  7. With a potato masher or using an immersion blender, blend until consistency is smooth like Butter, it should resemble thick applesauce.
  8. Pur hot butter into sterilized jars, leaving 1/4 inch headspace,
  9. Remove air bubbles by running a thin knife around the side of the jar, wipe rims with a damp clean towel to remove any food residue, top with clean lids and screw on rims
  10. Transfer to large water bath with enough water to cover jars, bring water to a boil, begin processing time at the boil, and process for 15 minutes
Notes
  1. Cinnamon and sugar can be added to flavor the butter however, persimmons have such a sweet and delicate flavor, I usually don't add them.
At Home with Rebecka http://athomewithrebecka.com/
Sliced Persimmons 

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Nightcrawler Hunting and Frog Gig-gin – Flashback

Nightcrawler Hunting and Frog Gig-gin – Sunday Reminiscing

Cane Pole fishing with Chris

Hope you enjoy one of my favorite old posts. Have a great day!!

I think I was born a fisher woman mostly due to the fact, that my three older brothers held no interest in the sport. I became my dad’s little fishing buddy at the ripe old age of two. My memories of fishing with family are filled with food, fun and loads of fish tales however, a few outings stand out in my mind like they happened just yesterday.

Nightcrawler Hunting

On any given summer evening, before a weekend fishing trip, you could find my three brothers and me standing in the lush street medians between, Wood and Cascade Streets in downtown Colorado Springs.  Armed with our flashlights and various worm containers, we would comb through the manure laden soil for a host of plump nightcrawlers. 

As with any hunter, I’d done my research before heading out to capture the elusive nightcrawler! After years of hands-on field experience, I found that the soil was darker and richer, the closer you got to the mountains unlike the clay soil where we lived further east of town. Thus, the soil closer to the downtown area bred bigger and better nightcrawlers.

The aroma of fresh clipped grass filled our heads with its green scented blades, and the musty earth squished up around our shoes.  Giddy with anticipation, we knew that the black, rich soil would bring forth hundreds of fat, juicy nightcrawlers.  Stealthily, we would move among the trees and bushes shining our flashlights just in time to glimpse our prey! Almost, without breathing and in a lightning move, we would dive to the ground and grab whatever part of the unassuming worm that lay basking in the moonlight; often times coming up empty-handed or with half or a quarter of the creäture. Hunting nightcrawlers was endless fun!

One thing to note about nightcrawlers…although they have especially tiny brains they are pretty smart when it comes to not being captured! Smooth and fast, a nightcrawler is back in his muddy home in nothing flat. You have to be patient and cunning to bring home a bucket full of these wiggle worms.

Interesting fact: Nightcrawlers are able to regenerate themselves if torn in half, much like their cousins the common earthworm. Now, wouldn’t that be an awesome special talent to have? The good news, fish are not picky when it comes to eating half or whole worms!

I believe fishing is the sum of its many perfect parts! Nightcrawler hunting is only the beginning of the beautiful cycle.  There’s learning how to bait a hook with those gigantic worms. Endless hours of practice casting without hooking oneself, or the trees, or your brothers, and then finally, mastering the patience to wait long enough for the fish to strike. Of course, our parents taught us that whatever we caught, or hunted and killed, must be gutted, cooked and eaten. At that point the sum of the parts became whole; pan-fried trout by the campfire. You see, all my favorite memories lead me right back to food!!

photo source eHow.com

Nightcrawlers are a form of earthworm. Prized primarily for use as fishing bait, nightcrawlers are generally known as either Canadian or European. Canadian nightcrawlers are the larger of the two, measuring up to 14 inches (35.6 cm) when fully extended. Fishermen enjoy the Canadian worm more because of its size. It can be easily secured to a fish hook, and stays lively while submerged in water for up to 5 minutes. The Canadian nightcrawler is used for catching largemouth bass, smallmouth bass, carp, trout, catfish, sunfish, walleye, and other freshwater fish. The Canadian nightcrawler will not survive in temperatures above about 65 °F (18.3 °C). Therefore, bait shops must keep them refrigerated and attention must be given to make sure that the worms are not left to rest in the hot sun while fishingSource Wikipedia:

Frog Giggin

One hot summer my family got together with cousins, aunts and uncles to do some much-loved fishing for Brown and Cutthroat Trout. Our favorite place to catch these beauties was in the San Juan River in New Mexico. Miles and miles of quality water teaming with 8 -15 pound trout was our playground.

Rainbow Trout
4-8 pound rainbow trout

Rainbow Trout
Rainbow Trout

A delicious dinner awaited us after a day spent in the sun; our coolers always full to the brim even after eating our share at the campsite. Packed in ice chests for the ride home, the rest was either frozen or smoked for later consumption.

As we made our way down the fifteen mile river we began planning our evening meal. We decided to add frog legs to our dinner of pan-fried trout. I’ve cooked and eaten frogs legs but had never gigged for them until that night. So, after a long day of fishing we got ready to go frog gigging. Luckily, my cousin’s son, Shane was a master “frog gig-ger”. Our decision has burned this particular memory into my mind forever.

I was in my early twenties and wearing my famous fishing attire; camouflaged pants, green cotton top, brown leather work boots, and a straw hat. Shane was six years old, wearing a giant cowboy hat that dwarfed his tiny body, stomping around in his pointed cowboy boots and tossing rocks into the river, regularly, being scolded by his father to stop it before he scared off all the fish! Shane spoke with a strong Southern drawl, so pronounced at his tender age that words like grandaddy sounded much more like grin-deeddy. His sweet hearted demeanor and funny antics were infectious and I found myself giggling often. 

Shane was so excited to teach me how “real frog gig-gin”, was done. It was dusk when he finally took me by the hand and led me to a brackish pond just a few hundred yards from our deep blue fishing hole. As we approached the pond we could hear a chorus of croaking sounds. The voices of hundreds of frogs gathered together for a night full of insect-eating and whatever else frogs do in the wild.

I tied a fly to my fishing line while there was still some sunlight, and waited while Shane found the perfect spot. Shane flipped his miniature rod like the seasoned master and deftly caught his first green frog. He said, “Seeee…dat’s haow it’s done.” I followed suit and together we bagged about thirty slippery frogs.

We continued bagging our foggy friends with gusto, and oddly enough, just when I gigged my twenty-fifth, I started taking notice of how cute their big brown eyes were and how lovely a shade of green their skin. Something ominous began to nag at the back of my mind.

I’ve never been the queasy type, but watching the sack full of writhing frogs, wriggle around on the bed of the truck sent a fast shiver up my spine!  I’ve killed and cleaned many fish but never a frog.  On the ride back to our camp it occurred to me that someone was going to have to kill the frogs before I could cook them, and I really didn’t want that person to be me!!

It was dark by the time we got back to camp so my cousins got the fire going and left the frog killing up to me, and this very deft six-year-old boy….Really?  It was a surreal moment as I watch this tiny four-foot, six-year-old boy, heft the heavy laden bag of frogs from the truck and carry it to the front bumper of the truck where the head lights shone brightly. I saw his tiny arm shoot up and motion me over to where he was kneeling. Stooping down next to him, he looked me square in the eye, and with a sweet southern drawl said, “Dis is haow ya kill dem der frogs!” At that moment, I think I swooned a little.

I stood there mesmerized as he reached into the bag and pulled out a plump green frog. He grabbed the frog by both its back legs, swung his arm behind his back like he was about to throw a fastball, and slammed the head of the frog onto the bumper of the truck!

I got a lot dizzy and found myself looking for a place to sit down. Shane then calmly stated, “Now dats haow ya kill dem der frogs, wanna do some?” In a weak voice, I declined his invitation. I told him that he was doing a fine job of it, and to please feel free to continue while I got the rest of dinner started.

For what seemed like a millennium, he repeated this process until all the frogs lay dead waiting to be skinned and cooked.  Needless to say, I cooked “dem der frogs”, but didn’t eat one!
Picture of Everglades Frog's Legs Recipe Everglades Frog’s Legs

Recipe courtesy Jesse Kinnon, 2011

Next weeks post…maybe I’ll make you some frogs legs? Until then here’s a recipe from the Food Network

 Original post October, 11, 2011

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I’m Speaking at the San Francisco Flower and Garden Show – Making Heirloom Jams with Garden Petals

San Francisco Flower & Garden Show

I just received some fantastic news! I’ve been chosen to speak at the San Francisco Flower and Garden Show Thursday, March 19 – 3:00 PM .

I’ll be sharing 45 minutes of canning instruction, Making Heirloom Jams with Garden Petals, demoing my Rose Petal Jelly recipe, at the Kitchen Garden Stage.

Thanks, Jen Long at the Garden Tribe, for giving me the opportunity to share my knowledge of canning garden petals at this years event.  

TALK DETAILS

Join Rebecka Evans as she presents step-by-step instructions for canning rose petals into jelly and working with a variety of other garden petals. Rebecka will share her knowledge regarding the distinct flavor profiles of rose petals base on color varietals as well as cooking with dried buds and blooms versus fresh picked petals. She’ll also share general information about jar sterilization, and water bath canning versus pressure canning.

For more information about the 2015 Flower and Garden Show visit sfgardenshow.com. You can also find useful information and updates on the Garden Tribes FB page.

If you live in the SF area and are planning to attend the show, I’d be honored to meet you. Please stop by after my show and say hello! Stay tuned for more updates as the event draws closer! 

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