tag:blogger.com,1999:blog-7198714796928095356.post3313339509411564692..comments2010-01-08T13:35:48.956-05:00Donnahttp://www.blogger.com/profile/06997895540586043266noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7198714796928095356.post-13783454962752411562010-01-08T13:35:48.956-05:002010-01-08T13:35:48.956-05:00A little lemon juice is added to acidify other fruits when BWB preserving. Being just lemons and juice, it is PLENTY acid for BWB.Linda in Walnut Creek, CAhttp://www.blogger.com/profile/08852564038942070294noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-46831280584792434812009-12-20T23:36:29.908-05:002009-12-20T23:36:29.908-05:00The Meyer lemons are easy - plant the tree, and throw a few sacks of mushroom compost over the root zone once a year. Most of the Meyer lemon fruit I see around here is huge - more the size of navel oranges.<br /><br />You&#39;re right - the lemon curd recipe is wonderful, and set up beautifully. I like that it doesn&#39;t take half a carton of eggs to make, either. I did can my curd in a water bath, but I&#39;m taking your advice and keeping it in the fridge. I don&#39;t think we&#39;ll have it around very long, anyway. I&#39;m thinking of making a lemon cake, filled with lemon curd, for Christmas dinner.ccarter756http://www.blogger.com/profile/14593640156756721531noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-1406174769336946652009-12-18T16:35:27.293-05:002009-12-18T16:35:27.293-05:00Hi, ccarter756! Ooh, you have Meyer lemons growing in your yard? Wow. I wish I could grow anything edible in my yard....<br /><br />Regarding the acidity question - I really don&#39;t know. The batches I&#39;ve made have not spoiled. Maybe because we ate them too fast? But I didn&#39;t store them in the fridge until they were opened. If you aren&#39;t interested in taking that risk, once you can them you can store them in the fridge, which is what I did for the kaya, since it wasn&#39;t acidic enough.Donnahttp://www.blogger.com/profile/06997895540586043266noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-35395817618358261672009-12-17T21:57:08.301-05:002009-12-17T21:57:08.301-05:00Meyer Lemon is supposedly less acidic than the more commonly available Eureka lemon. The canning recipe makes the point that they use canned lemon juice to ensure that the result is acidic enough to inhibit bacterial growth after storage. I&#39;m wondering if the Meyer lemon juice is acidic enough. Is there a way to test it?<br /><br />Second: Meyer lemon marmalade. Brilliant! I just picked the last of my Meyer lemons to keep them from freezing in a cold snap. I&#39;m looking forward to giving your recipe a try.ccarter756http://www.blogger.com/profile/14593640156756721531noreply@blogger.comtag:blogger.com,1999:blog-7198714796928095356.post-38538034717328549602009-05-07T21:25:00.000-04:002009-05-07T21:25:00.000-04:00"super sharp Japanese knife" not pictured here. The super sharp Japanese knife actually flew back with me from Nara, Japan.... in my carry on luggage. It was a while ago. I just completely forgot about it.Chrishttp://www.blogger.com/profile/07803733996192257522noreply@blogger.com