Thank you, I will be sure to do that.
We have some meyer lemons from our tree that need to be juiced at this time. I was thinking to freeze the RINDS as they are, and take them out to make the Quinine when I have a bit more energy. Guess that would be ok.
Numberonepal: How do you make an ice cube air-tight?
BTW, I noticed when boiling a pot of tea this a.m. that its glass lid was allowing lots of steam to escape, though the lid was closed on top. Yet if a metal lid is used, how would we be able to tell when the water is boiling, unless we lifted the lid, which would then let the steam escape? Can’t decide which one would be best to use.
Put a layer of plastic wrap over the tray when you fill it up. Make sure the plastic touches the liquid like you would do with a custard.
Bring to a hard boil with the lid off, THEN reduce to a light simmer for the 2 hours with the lid on. Some steam will escape. Most large glass lids have a small escape hole anyway. You won’t lose much.