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-> Recipe Collection
amother
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 Thu, Oct 26 2023, 1:02 am
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Can it be done? What's the best way?
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To life
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Thu, Oct 26 2023, 1:17 am
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My mother puts them in a thick plastic container. They stay good all year.
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LisaS
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Thu, Oct 26 2023, 1:53 am
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My daughter makes right after sukkot and freezes until Tu Bishvat.
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amother
Burgundy
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Thu, Oct 26 2023, 4:41 am
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I can mine. Get new canning lids. Put it into a glass canning jar straight from the pot while still on the flame (so boiling hot). Cover with the lid and seal. Turn the jar over and wrap in a towel overnight. Next morning the lid should be sucked in (no clicking sound when you push) and double check the seal. Put in cabinet and voila. Airtight and good for years. (And it doesn’t change the consistency at all)
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amother
Iris
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Thu, Oct 26 2023, 5:00 am
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Just FYI, esrogim are not food. In the states, they are imported into this country as a ritual item, not as an agricultural product. They are grown with an extreme amount of pesticides (Way more than conventional produce) and requires genetic engineering to achieve the color and shape that we like. The FDA has nothing to do with them.
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amother
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Thu, Oct 26 2023, 7:36 am
| LisaS wrote: | | My daughter makes right after sukkot and freezes until Tu Bishvat. |
Does the texture change at all when defrosting?
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amother
Phlox
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Thu, Oct 26 2023, 8:11 am
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It freezes forever. Maybe I’m exaggerating…but at least a year. Make sure it’s airtight.
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