climate change – kitchen – garden and kitchen arts

Candying is preserving – I am now candying for the 5th year. I’ve learned that lots of rain doesn’t harm the citrus tree, but the fruits get bigger and are wetter. They then take longer to candy. Candying is a process of osmosis. I add sugar and the sugar draws the water out of the fruit. Osmosis is a biochemical process and it takes time. If you candy properly, the candied fruit will keep practically indefinitely.