Life gave me lemons the other day. Real ones, that is. People often reach out to me with things they have they aren’t really sure what to do with or how to preserve them. I am here for it! I love the challenge.
So first up, was salt cured lemons which will be shelf stable for 6 months. This method will allow me to use them through the winter just like fresh lemons.
For these 6 quart jars, it took approximately 24 lemons total for juice and preserves .
- Quart size mason jars and lids
- Lemons, 3 for each jar, cut in quarters
- The juice of one lemon
- 3/4 cup sea salt
Put 3 quartered lemons into each jar. Put the juice of one lemon in the jar as well. Using a funnel, put 3/4 cup of coarse or sea salt into the jar. Cover with the lid and shake vigorously.
Leave on the counter for three days and shake vigorously two or three times a day.
Store in a cool dark place for 5-6 months. Use just as you would fresh lemons.
Why preserve lemons? Well, I hate for things to go to waste number one. Number two citrus doesn’t grow here in Nova Scotia. Any recipes which call for it, means we have to buy it. So this is a great resource to have ready on my shelves. Number three, lemons are a great source of vitamin c and we use them medicinally for cough syrups, teas etc.
I also made canned strawberry lemonade concentrate (you can find that recipe in the Ball recipe book-it’s one of our favorites) , candied lemon rind , and lemon loaf.
Only 6 lemons left!
Love Jenn xx