So many lemons on my tree this year so thinking of preserving some - anyone have a tried and trusted method?

sarahb5 - 2014-10-18 15:35:00

sarahb5, have a look at this earlier thread:-
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1473832&topic=13

245sam - 2014-10-18 15:38:00

Thanks

sarahb5 - 2014-10-18 16:02:00

We always do the jamie oliver recipe, very easy, add a cinnamon stick, 2 bay leaves and some pepper corns, I have 6 jars 'fermenting' away now :)

antoniab - 2014-10-18 19:19:00

The secret is to freeze the wedges you have cut, then pack them with the coarse salt and jar up. The freezing puts the timing way ahead and they are useable much quicker. You don't need to thaw them before processing either.

allspices - 2014-10-21 21:41:00

What happens if the liquid overflows the jar? I turned my jar yesterday and it leaked despite the rubber seal.

sarahb5 - 2014-10-21 22:03:00

Keep the jar on a saucer, then if it leaks it won't make a mess on the shelf. Otherwise the leakage doesn't matter as the salt and acid will preserve the lemons despite any air exposure.

I've found that even the French flip-top lids for jars and bottles do not create a complete seal. I recently had a hugely disappointing ant invasion into a flip- top bottle of quince liqueur. About a hundred ants got in through the tightly pressed rubber seal, and I cannot understand how it happened.

davidt4 - 2014-10-21 22:31:00

davidt4 wrote:

Keep the jar on a saucer, then if it leaks it won't make a mess on the shelf. Otherwise the leakage doesn't matter as the salt and acid will preserve the lemons despite any air exposure.

I've found that even the French flip-top lids for jars and bottles do not create a complete seal. I recently had a hugely disappointing ant invasion into a flip- top bottle of quince liqueur. About a hundred ants got in through the tightly pressed rubber seal, and I cannot understand how it happened.

Its on a small wad of kitchen paper towel - less wobbly than on a saucer

Edited by sarahb5 at 7:41 am, Wed 22 Oct

sarahb5 - 2014-10-22 07:40:00

for those that preserve them, how often do you use them? and do they really make a difference to the recipe? in comparison to fresh lemons

motorbo - 2014-10-22 08:18:00

I use them a lot motorbo, especially in Middle Easter and North African dishes.. The flavour is quite different to that of fresh lemons, slightly bitter and very pungent and salty. One quarter is usually enough in a tagine to serve 4 people. They are delicious as a flavouring for a yoghurt and mint dressing for veges, in a garlic, lemon juice and oil dressing for cooked silverbeet, puréed in a mayonnaise. They are good in a composed salad along with toasted walnuts and currants, in a tomato and red onion salad.

davidt4 - 2014-10-22 09:11:00

Middle Eastern! Not Easter. Sorry. Damned autocorrect.

davidt4 - 2014-10-22 13:11:00

thanks davidt4, I now want to try them lol

motorbo - 2014-10-22 13:19:00

motorbo wrote:

for those that preserve them, how often do you use them? and do they really make a difference to the recipe? in comparison to fresh lemons

They make a huge difference to any dish. Preserved lemons are very different in taste and texture to an ordinary lemon...Once tried you will always want some on hand.

addington261 - 2014-10-22 13:53:00

The juice and the lemons also make a great addition to garden salads and probably most other salads as well.

buzzy110 - 2014-10-22 15:22:00

Hi Sarah ....Hope everybody's well at your house :)
What I made up for the clan here, was simply really ...juiced my lemons into ice cube trays, Then freezed, For use later when it's warmer, Pop one into a glass of cold water.
cheers
Justin

juddy1 - 2014-11-06 12:59:00

This message was deleted.

iman007 - 2014-11-06 15:55:00

juddy1 wrote:

Hi Sarah ....Hope everybody's well at your house :)
What I made up for the clan here, was simply really ...juiced my lemons into ice cube trays, Then freezed, For use later when it's warmer, Pop one into a glass of cold water.
cheers
Justin

All good here thanks - hope you are too - freezing the lemon juice is a really good idea, handy for my vodka!

sarahb5 - 2014-11-06 22:45:00

This message was deleted.

charlieb2 - 2014-11-07 10:21:00

Lemon vodka!!

southerngurl - 2014-11-08 19:35:00

I've had some in the fridge for ages. I read recently to not put them in the fridge to start with. Do you think if I got them out and refilled the top I could wait and see if they taste any better than they do now. All I could taste was bitter, very salty not very nice peel.... I guess I've nothing to lose....

wendalls - 2014-11-10 12:27:00

I use preserved lemons a lot in yoghurt sauces to go with middle eastern and North African dishes.

250 ml thick natural yoghurt
1/2 a preserved lemon, rind only, finely chopped
1 tsp dried mint or 1/4 c fresh mint leaves roughly chopped
Black pepper
Chopped red chili if you like
Salt if required (but taste first as the lemon is very salty)

You can add other flavourings such as cumin or coriander.

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davidt4 (2

Quote
bev00 (1780 1780 positive feedback) 10:53 pm, Mon 15 Sep #32
I tried the 'tip' from Annabel and she said to freeze the lemons first and then slice and place in the oil - apparently it breaks them down faster...anyway I tried it and they seem to be fine... have used them in one dish and were a wonderful flavour ... not kept in the dark cupboard though and they do discolour but presume this is normal.

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karlymouse (113

bev00 - 2015-09-18 00:04:00

too good to lose

bev00 - 2016-09-16 23:17:00

bump

bev00 - 2017-09-15 23:30:00

Just made a huge batch with my limes - and I also use the flesh not just the rind as is traditional.
Also they are really fermented not just "preserved" with vinegar etc.

Which is why I always keep them in the fridge after a week or two of fermentation on the kitchen table. And they will keep there for years.

uli - 2018-09-14 12:26:00

I preserved some by the salt method.

Interesting. Good for stews, pasta, fish.

fruitbat - 2018-09-14 12:28:00

bump

bev00 - 2019-09-10 23:55:00