Weather permitting I plan to strip my lemon tree for zesting and juicing all to freeze for baking needs throughout the year. Questions: My idea is to zest many of them then spread a good amount of the zest over parchment to store until all is dried well before putting into my spice jars. Will this work well for prolonged storage and use? If so, will use of the dried zest need to be measured half what fresh is because of concentration like many otherwise fresh green herbs need in recipes?
Posted on: Tue, 06 Jan 2015 17:44:21 +0000
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