It's November! Eek!
Two food storage questions and one miscellaneous. I'm moving and the canning equipment is packed. I won't be able to unpack until after T'giving. I'd like to make some mincemeat for Christmas and it needs some time to mellow. Can I refrigerate pear mincemeat for 6 weeks without canning it? Also, I would like to candy some fruit for stollen. How best to store the fruit or should I wait until closer to the holiday? As a Californian, I always have trouble with recipes that call for "oranges". What kind of orange makes the best candied peel? I've got access to all of them!