Preserved Citron

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 48 hrs 30 mins
• Yields: 4 half-pints

Ingredients

• 4  lbs citron (etrog in Hebrew)
• 4  lbs sugar
• 4  cups water
• 1  piece fresh ginger
• 4  lemons, juice and rind of

Directions

1. Wash citron carefully; cut in halves, remove seeds and cut into eighths.
2. Sprinkle generously with salt and cover with cold water; allow to stand overnight.
3. Drain off water, cover with fresh cold water and let stand until the next day.
4. Drain and skin citron carefully.
5. Combine remaining ingredients and bring to a boil.
6. Add citron and cook slowly until citron is tender.
7. Pack in sterilized jars, fill jars with syrup; cover and process in a boiling water bath for ten minutes.