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| Description | First up: limequat marmalade (and the tedious task of slicing and seeding all those limequats and a couple kumquats for good measure). Limequats are a kumquat/lime hybrid. I used this small batch canning recipe for kumquat marmalade I found online: bit.ly/WvvbRx. A note about canning and preserving in case you are new to this. Don't just trust any recipe you find. Marmalades are a safer project than, say, canning green beans or tuna, but you still need to be careful. I am, too, new to canning, so before I decided on this recipe, I did check out the author to see what her story is. Did she seem like a person who wouldn't just throw up any old recipe without respect to some of the safety concerns of canning? The author focuses on preserving but - perhaps more importantly to me in this kind of blind vetting I was trying to do - she is part of a mycological society. I figured that someone who is familiar with the potentially deadly consequences of food-related carelessness with fungi is probably a person who is more cautious with canning, too. Am I right? I don't know, but my point is: if you are not using a recipe from a trusted source or published author who has done testing, please think critically about the recipe you are considering and do some extra due diligence. |
| Date | |
| Source | Limequats |
| Author | Leslie Seaton from Seattle, WA, USA |
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This image was originally posted to Flickr by La.Catholique at https://www.flickr.com/photos/38559542@N02/8450156192. It was reviewed on 10 July 2014 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0. |
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| current | 10:12, 10 July 2014 | | 1,067 × 1,600 (824 KB) | wikimediacommons>McZusatz | Transferred from Flickr via Flickr2commons |
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