Canning Lemon Curd!!

17 years ago

DH & I went to a tasting buffet last night put on by our Oregon State Extension service (in fact, it was a fund raiser for the Master Food Preserver program).

I was shocked to see canned Lemon Curd! The first person I talked to said there wasn't eggs in it. Then I spoke with someone who said there was.

Tonight I search the OSU Extension website and find the recipe! According to the footer, it was deveoped by/with Elizabeth Andress at Georgia State. Linked below.

I am excited! I haven't opened the jar I bought yet, but to be able to can anything with eggs AND butter!!!!

So is this just one of those few cases where the testing has been completed and deemed "safe"?

Anyone have any idea if the protein content from the eggs is reduced through canning? What about the Vitamin C value from the lemon juice?

This may be a way to provide a couple of nutrient items in an emergency pantry as well as being "comfort food".

Am I just the last to hear this????? LOL

Deanna

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Comments (4)

Linda_Lou
17 years ago
Deanna,
This has been in So Easy to Preserve and on the NCHFP for a few years now.
It is still better to freeze lemon curd as it only has a shelf life of about 3 or 4 months. It will turn brown and seperate after that. I was surprised to see they added this since several years ago I ran this same thing by someone at the universtity. I was told, no way ! I asked because someone from UC Davis who was a MFP said it was deemed safe and in their files. Then, to have it added to the NCHFP just a year or so later really did surprise me.
I have a good, easy microwave lemon curd recipe I make and freeze.
I have no idea how the nutrition is affected by canning.
Hmmm, we have never had a fund raiser yet. Interesting. What else did they have to sample ?
Enjoy the lemon curd, but eat it within a few months. I am curious as to how the canned version is.
dgkritch
Original Author
17 years ago
That's what I thought too. Eggs have always been such a no-no so I was surprised.

It was a great evening. They had a lot to taste.
Jams and jellies, chutney, salsas, pickles of all sorts, fermented stuff, dried things, cured and smoked meats, desserts, gluten free items, cheeses.
Then they had a room full of stuff they had made in MFP classes that were for sale (breads too). A silent auction with home canned and local items. Lots of donations to that.

It was $25/couple to get in. A sort of wander around and eat/taste what you want and then the opportunity to participate in the silent auction and/or buy stuff.

They had several demonstrations too: cider pressing, tortilla making, salsa, drying herbs.

Nicely put together. It was the 3rd annual one (my first) and they're going to need a larger facility than the Elks lodge next time!! That's a good thing!

Deanna
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readinglady
17 years ago
I have heard discussion with professional commercial food preservers saying that lemon curd is (or at least can be with the appropriate recipe) an acid product despite the egg.

My problem with the recipe (since I trust the NCHFP knows what it's doing) is it uses bottled lemon juice, which I loathe. I think of this as "fake curd." Like Linda Lou I'd much rather make curd and freeze it. It's at least as convenient and keeps much better.

Carol
kathy_in_washington
17 years ago
We received a half-pint of Lemon Curd (made from the recipe mentioned) last year for Christmas. I opened it in August ~ and noticed the curd was "runnier" than it should have been. I guess it had separated a bit, too. (The maker/gifter did NOT mention it should be consumed within a certain period of time -- but it would have been best if she had.)

Deanna, I don't think anyone could ever want to consider Lemon Curd as a nourishing food, though. Delicious? Yummy? Addictive? YUP. All the above. I love eating it on top of a salty-type cracker like Ritz.

Our favorite use, though, is topping a Pavlova (which is a great way to use the egg whites (making the pavlova) and the egg yolks (making the lemon curd)). That's a typical use in New Zealand and Australia. Of course, you need to top everything with nice, thick whipped cream!

Kathy