Preserving lemons

At this time of the year, those with successful lemon trees are giving away some of their produce. Possibly you can cook only so much fish and use lemons as a garnish, before you need a change of diet. So, preserving your excess of lemons makes sense.

I did this last year and I am still working my way through the last jar of preserves that I made.

Recently, when visiting friend C, she showed me some of her latest bottling.

So, if you have a lemon tree or someone gives you a bag of lemons, I strongly recommend you salt the excess and store. Many websites will explain the incredibly easy process. For example, here and here. Most sites show the use of a whole lemon almost quartered. C and I both cut the lemon into wedges and this works fine.

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2 Responses to Preserving lemons

  1. Anne Jackson says:

    Oh Helen My last few batches of preserved lemons have gone soggy and brown and so they have been binned. What magic did you use? Ax

    On Sat, Sep 5, 2020 at 5:10 AM Tasmanian Discoveries wrote:

    > Tasmanian Traveller posted: ” At this time of the year, those with > successful lemon trees are giving away some of their produce. Possibly you > can cook only so much fish and use lemons as a garnish, before you need a > change of diet. So, preserving your excess of lemons makes sense. ” >

    Like

    • Hi AnneThe last jar of mine had begun to brown but I am still using them and they dont seem rotten in any way. I think that because the brown ones are at the top of the jar they have simply oxidised but with their heavy load of salt have not deteriorated – although they look like they have. As for soggy; all mine have been meltinthemouth texture wise – is that soggy? I dont know. Best answer I can do.

      Like

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