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Thank You: preserving citrus zest

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Thanks for the advice. It's just what I wanted to hear. Today we made candied orange peel and mixed it into melted chocolate, which we then spread out to make a kind of "brittle" that can be broken into pieces. This was much easier than dipping each peel individually. Now we can move onto freezing the lemon zest for later uses.
Thanks again!
MsgID: 203568
Shared by: Suzanne-Arizona
In reply to: ISO: preserving citrus zest
Board: Canning and Preserving at Recipelink.com
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  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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