Post #3792832
2026-07-13 19:27 UTC
I had a bunch of leftover egg yolks, so I made them into lemon curd. There was going to be more lemon curd than my family would eat before it'd spoil, so I decided to can most of it. I looked online for processing times and every site seems to point back to the same instructions (National Center for Home Food Preservation at U. Georgia), which say that you need to hold the canning bath at 180°F before putting the jars in and bringing them to a boil, but it doesn't say WHY
Replies (1)
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@TallSimon@mstdn.ca 2026-07-13 20:25
@belehaa@wandering.shop We managed to improve our lemon curd consumption by mixing it about 50/50 with marscapone, whipping it with a touch of vanilla to taste, and using it as a dip for our cherries or strawberries (or whatever is on the go). 😋