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Mar 22, 2007 09:47 AM

Preserved Kumquats

Hi, we have a Kumquat tree that produces way more than we can ever eat. I have made Preserved lemons before by doing the standard cut into quarters, Add salt, and pack into a jar with more juice, leave out for a week shaking every day then putting into the refrigerator for a few weeks. My understanding is that the acid and the salt make botulism a non concern. Could I do the same thing with Kumquats, the acidity is high I believe. I was thinking of cuttting them in half almost all the way through, salting and packing them into a jar and adding lemon juice to top it off. Would this work to preserve them? Would they be safe to eat? Anyone done this before? thanks

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  1. I don't see why you couldn't do that with kumquats, they certainly are sour enough!

    If you have too many kumquats, though, why not just can them or turn them into marmalade?

    1 Reply
    1. re: leanneabe

      I did Marmalade last year, just looking to try new things with them. Thanks for your reply.

    2. My uncle preserves a lot of kumquats. However, he preserves them whole, without cutting them in half. It is in salt and there is some juice. I'm not sure how he does it through.

      1 Reply