Pressure canning lemon curd?
elinoire
17 years ago
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ksrogers
17 years agolast modified: 9 years agomellyofthesouth
17 years agolast modified: 9 years agoRelated Discussions
Lemon Curd - Can I can using a water bath?
Comments (9)Lemon curd does freeze beautifully and will keep at least three months. There is a cannable lemon curd at the NCHFP site. I wouldn't make it myself, but if you wanted a recipe that does fit current guidelines and is tested, this is it. Note: Do NOT substitute fresh lemon juice for the bottled juice. Also follow the directions for processing carefully. This recipe is low-temp pasteurized to avoid the damaging effects of excessive heat on the curd. Carol Here is a link that might be useful: Boiling Water Bath Canned Lemon Curd...See Morelemon curd - factory made vs. home made
Comments (25)The following lemon curd recipe is part of Sol's recipe for meringue daisies. It is tart and very good. It is different from the ones above in that it uses only the egg yolk which is convenient when making it to go with meringues or an egg white based cake. Lemon Curd 4 large egg yolks ½ cup + 2 tablespoons sugar 3 fluid ounces lemon juice 4 tbsp (2 oz) unsalted butter, softened Pinch of salt 2 teaspoons grated lemon zest In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. DonÂt allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator....See MoreLemon Curd recipe for ntt hou
Comments (2)Oh yes, it's yummy in a tart, as cookie filling, frozen between ginger cookies as a frozen sandwich, spread on a muffin, right out of the jar with a spoon..... Annie...See MoreHow to add lemon to hot cream without separation of whey from curd?
Comments (14)It worked beautifully! In addition to using the tartaric acid instead of lemon juice, I heated the cream/milk very very slowly, in a new larger double boiler (it is very hard to find a double boiler that will hold 2 quarts This one is marked 8 cups but that would be to the brim. I used 4 cups cream and 3 cups whole milk. ). It took almost 45 minutes to come up to 190 F. I did it while doing other work in the kitchen, so I was not standing over it. I might have done that too slowly, but I was playing it safe. I stirred very gently. In addition, I heated the water the tartaric acid was dissolved in. I dribbled that in while stirring. The cream/milk did not make the rapid break into whey and “shreds” like last year. Instead, it slowly formed soft, fluffy curds. Visually like very small curd cottage cheese. But fluffier. Most recipes call for immediate draining. If I had done that, I would have lost most of my volume. A few called for refrigeration over night, or 10-12 hours first. I did that. Much more of the cream/milk solution were solids by then. In the morning of the next day, I poured it into my cloth lined colander, set over a bowl, and put back in the refrigerator. Mid afternoon (~ 7 hours later), I had a couple of cups of whey. Regardless of what any of the recipes say, I have always found these to produce a lot of whey. I hung the bag then (outside the refrigerator) to continue dripping with more pressure. Overnight in the frig again. I think it has exuded all the whey it will. It is hung now. Squeezing produces nothing, though it might a bit when it warms up. Total whey is about 3 ½ cups, guesstimating, out of 7 cups cream/milk to start with.(BTW, the whey is delicious to drink. It’s hard to describe the taste. It’s got a slight sour cream tang) My daughter and I will be making the tiramisu tonight....See MoreLinda_Lou
17 years agolast modified: 9 years agoLinda_Lou
17 years agolast modified: 9 years agoelinoire
17 years agolast modified: 9 years agoreadinglady
17 years agolast modified: 9 years agoelinoire
17 years agolast modified: 9 years agoksrogers
17 years agolast modified: 9 years agoLinda_Lou
17 years agolast modified: 9 years agoreadinglady
17 years agolast modified: 9 years agogwen_d
17 years agolast modified: 9 years agobiggeyes
10 years agolast modified: 9 years agomellyofthesouth
10 years agolast modified: 9 years agoWendy Ellis
7 years ago
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