Cookin' and a'Codin': Making Use of your Resources - Montana Webmaster

Cookin’ and a’Codin’: Making Use of your Resources


After juicing the lemons, cut the peels into strips and cut as much of the white pith and section skins off as possible. That leaves strips with mostly the zest and a little bit of white.

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I try to start with 4+ lemons. If I don’t have enough to process the peels and freeze them in a Ziplock bag and then make the syrup when I have more peels. Sometimes the peels get used before they are candied!

.. and if you are just cutting up extra lemons, you get the juice too. I often put the juice in little 1/2 c containers and freeze them.

My lemon juicer is a pathetic tool. Besides an overall bad design, it’s too small to fit any of the lemons I buy. Silly me for not thinking that one through. So, the lemons are pretty beat up after they are juiced.

Slice the peels and cut as much of the pith off as is reasonable. A small layer of white left isn’t bad. But the pith is bitter, so getting rid of most of it helps the flavor.

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