Geoffrey S. Mendelson wrote:
> It's tangerine crop time again and I'm at a loss for what to do with
> them. I was thinking of making brandied tangerines to preserve them.

Contining......

Like all great plans, it did not quite work out like I had planned. I
did not have enough jars, we could not find the gaskets, and the guy
that sells me my groceries did not have any grain alcohol.

So here's what I did anyway:

Tangerines:

I had two one gallon jars, in each I placed:

1 kilo sugar. (too much)
2 kilo tangerine segments.
1 liter brandy.

peels and liquid to fill, see below.

I sealed them with plastic wrap and rubber bands.

They are now aging in a refrigerator at near freezing.

The peels were cooked until soft in water.

I had a smaller (1/2 gallon?) jar. I filled it with peels. 1/2 kilo
of sugar and 1/2 liter of brandy. Filled to the top with the liquid.

I took the rest of the peels, 2 kilo of sugar and the remaining liquid.
I cooked them until the water was (almost) gone and I had canndied peels
and a thick suryp. I placed them in mason jars (no lids) and sealed with
plastic and rubber bands. They have sat overnight and have solidified.
Into the refigerator for them too.

I may have a lead on the lids for the peels/jelly. If I get them, should
I seal them, and BWB them? Here the water temp would only be 204F, not
212F. Or should I just leave them in the refrigerator?

I know there is too much sugar, because it has not dissolved.

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
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