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Cooking & Baking

Retrograde

(11,018 posts)

12. Just don't use any thing metallic!

Reply to FarPoint (Reply #9)

Tue Jan 28, 2025, 07:09 PM

Jan 28

I learned this the hard way - even though the ring that held the lid on was (I thought) protected by two layers of parchment paper, it corroded, probably due to spillage. The lemons were fine, since they didn't touch the lid - I suspect drippage from when I took them out.

You can also make lemon pickles, which are more useful to me at least than marmelade.

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FarPoint

12 replies

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Highlight:

I'm thinking that we here at Cooking&Baking could focus on food preservation now. [View all] FarPoint Jan 27 OP

Can't forget about dehydration ... MiHale Jan 27 #1

Dehydrating is an excellent option! FarPoint Jan 27 #2

I use a pressure canner Woodwizard Jan 27 #3

Pressure canning is a true skill! FarPoint Jan 27 #4

Actually it is simple Woodwizard Jan 27 #10

I rely on the Ball Blue Book Retrograde Jan 28 #11

I no longer preserve, however I have many canning recipes at my website if..fish..had..wings Jan 27 #5

Ohhhh many folks can't grow their own veggies...but... FarPoint Jan 27 #6

One of our local grocery stores is going out of business and we stocked up on canning supplies. lark Jan 27 #7

Smart action step with the going out of business shopping! FarPoint Jan 27 #8

Preserving citrus will be essential now! FarPoint Jan 27 #9

Just don't use any thing metallic! Retrograde Jan 28 #12