Preserving Florida Citrus Fruits


the temperature. The tissues expand and become translucent.
This takes from 15 to 30 days and even longer.
 Preserving the Citron: When the fermentation is completed,
remove the pulp, place the citron in water, changing until suffi-
ciently freshened. Do not remove all salt, as a small quantity
improves the flavor. Cover with cold water and bring to a boil.
Boil until fairly tender. Put in cold water 24 hours to restore
crispness.


 FIG. 2.-The citron is a favorite ingredient for fruit cakes, fruit puddings,
and various fancy breads. Shown in the container is preserved citron and
in the platter is preserved citron which has been removed, drained and
allowed to crystallize, and is now ready for use.

 Crisping is followed by the sugar preserving. Begin with a
thin syrup and gradually increase its density. The rapidity of
passage from syrup to syrup depends somewhat on the size of
the pieces and the temperature maintained. By using more heat
the preserving process can be shortened, but the product will be
darker in color and less delicate in flavor. Slower processes in
which little or no heat is used are tedious but more likely to result
in fine quality. After the citron has been in the first syrup 24
hours, taste to see if enough salt has been removed. If too salty,
this syrup should be discarded. Do not make separate lots of
syrup, merely add sugar to increase the density of the one pre-
viously used, each time heating the syrup and pouring it over the