You can preserve lemon curd safely by using a boiling water bath canning method specifically following tested recipes and guidelines. Here's how:
Canning Lemon Curd: A Step-by-Step Guide
It's important to emphasize that canning lemon curd can be tricky because of its density and ingredients. Always use a tested and approved recipe from a reliable source like the National Center for Home Food Preservation or a university extension service. Improperly canned lemon curd can be unsafe.
1. Preparation is Key
- Gather Equipment: You'll need:
- Boiling water canner with rack
- Canning jars (half-pint or smaller)
- New canning lids and bands
- Jar lifter
- Lid lifter
- Bubble remover/headspace tool
- Clean cloths
- Prepare Jars: Wash jars, lids, and bands in hot, soapy water and rinse well. Sterilize the jars by boiling them in the canner for 10 minutes (adjust for altitude). Keep jars hot until ready to fill. Sterilize lids according to the manufacturer's instructions.
- Prepare Recipe: Make your lemon curd according to a tested canning recipe. Do not alter the ingredients or proportions. A proper recipe will ensure the correct acidity for safe canning.
- Have All Ingredients Ready: Before starting the canning process, have all of your lemon curd ingredients measured and within reach.
2. Filling the Jars
- Strain the Curd: Strain the hot lemon curd to remove any lumps and create a smooth texture.
- Fill Jars: Ladle the hot strained lemon curd into the hot, sterilized half-pint or smaller jars, leaving ½-inch headspace.
- Remove Air Bubbles: Insert a bubble remover or clean utensil between the curd and the jar to release trapped air bubbles. Gently tap the jar on a towel-covered surface to encourage bubbles to rise.
- Adjust Headspace: If necessary, add more curd to achieve the correct ½-inch headspace.
3. Processing in a Boiling Water Canner
- Wipe Rims: Use a clean, damp paper towel to wipe the rims of the jars. This ensures a good seal.
- Apply Lids and Bands: Center the lids on the jars and apply the bands fingertip-tight. Don't overtighten.
- Load into Canner: Use a jar lifter to carefully place the filled jars onto the rack in the boiling water canner. Make sure the jars are not touching each other.
- Add Water: Add hot water to the canner until the water level is at least 1 inch above the tops of the jars.
- Boil: Bring the water to a rolling boil.
- Process: Process the jars for the time specified in your recipe, adjusting for altitude. Processing times vary based on recipe, jar size, and altitude.
- Turn off Heat & Wait: Once processing is complete, turn off the heat and remove the canner lid. Wait 5 minutes before removing the jars from the canner.
- Cool: Use the jar lifter to carefully remove the jars from the canner and place them on a towel-covered surface, leaving space between the jars for air circulation. Do not tilt jars.
- Cool Completely: Let the jars cool undisturbed for 12-24 hours. You should hear a "pop" sound as the jars seal.
4. Check Seals and Store
- Check Seals: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Alternatively, you can remove the band; if the lid stays firmly in place, the jar is sealed.
- Label and Store: Label each jar with the date and contents. Store sealed jars in a cool, dark, and dry place. Unsealed jars should be refrigerated and used immediately.
Important Notes:
- Acidity is Crucial: Lemon curd must be acidic enough to be safely canned. Always follow a tested recipe to ensure the correct pH level.
- Use Half-Pint Jars: Canning lemon curd is generally only recommended for half-pint or smaller jars.
- Processing Times Vary: Processing times depend on the altitude at which you are canning. Consult your recipe or local extension office for altitude adjustments.
- Shelf Life: Properly canned lemon curd can last for up to one year.
By carefully following these steps and using a tested recipe, you can safely can lemon curd to enjoy its delicious flavor year-round.
