Extend The Season: Freezing Citrus Juice and Zest
Come on, surely you’ve done this before?
Citrus has a peak season. Buying and freezing during it can save money since the fruit is cheaper then as well as better quality.
Just zest and juice your fruit, save the rinds to make citrus vinegar!
You want to zest before you juice.
It’s really really hard to zest a floppy lemon, I may or may not know that from personal experience.
That pretty orange squeeze-juicer thing looks nice but it didn’t work so great. It did a real number on my wrists and never could get the last bit of juice out. The good old fashioned glass one above ( you can find one similar here) is my favorite. We actually bought it at a yard sale while on our honeymoon.
I freeze the zest so I can just scrape out what I need with a spoon. If you have a really large amount using the flash freezing method would probably work awesome.
Share! tell me, how do you save foods while in season to last all year?
This post is participating in the Frugal Days, Sustainable Ways, HomeAcre, From The Farm and Thrifty Things Friday blog hops, check them out to find other great blogs like ours!
Alison P. · March 2, 2014 at 5:06 pm
Love, love, love freezing the juice and the zest. I have also personally tried to zest an already juiced lemon and it is horrible….I may or may not have almost zested my finger in the process. I just use the last of my zest because I found this great new blueberry strudel muffin which uses the zest. I did the lemon and then the orange and I was out of zest. I might have to find a cheap bag of lemons and zest away! Then we will have lots of yummy muffins through the summer. Thanks for the “grate” tip 🙂
Emily Swezey · March 3, 2014 at 7:48 pm
Haha, yep zesting floppy lemons is dangerous!