Preserving Lemons - Quick and Easy!
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- Опубліковано 7 бер 2014
- Too many lemons? Make lemon preserves! It takes about 10 minutes to prepare and in about two weeks - you can then start to use the rind of the lemons to flavor fish, chicken & rice, soups. Its soooo yummy and it will keep for about a year in the fridge - that is if you don't use it all before then! :)
This would make a lovely hostess gift. :) So the next time you find yourself with too many lemons - make some lemon preserves (a LOT faster than making the lemon marmalade - and better tasting too!) ps - this preserve is not the jelly kind. ;) - Навчання та стиль
I’m so glad it works in the fridge too!
Only just come across your channel, great video, thanks for sharing.
What a beautiful display.
Thanks!
You are right about cutting them into smaller pieces, it is much easier to pack them in a jar that way. The pulp is quite edible, there is no need to discard it.
ieliles - Thanks for your comment!
I had no idea you could use the pulp for anything. I can't wait to give mine a try.
Oh, yes! I slice the entire preserved lemon, and use it all, except seeds.
love this thanks am going to give it a go. so envious of having a lemon tree to get fresh lemons from. here in the UK is too cool to grow them. Brrr. xx
Hope it works out for you and you stay warm this winter! :)
Just came across your chanel and seeing over 40? I subscribed right away. 😀😀
Cobby Barzillai-Vandapuye - Thanks for subbing! 🥰.
It will not ferment properly in the fridge. It will eventually work, but not a good idea, as fermentation is done without refrigeration.
Also, the pulp is what you use in cooking! Tagines, etc. The rinds are more for topping salads, etc, as if you cook with them, they will get bitter in the cooking process. A good effort tho! They look stunning!
Now I am a 'seasoned' fermentor, the next time i make this I will keep it out to ferment for a few days. These did soften up though in the fridge. Thanks for the tip on the rind. i found it to be too salty (even w rinsing) to put into a salad. The sugar ones though are good!
LifeAfter40IsGood No worries.
Ya, they will soften up eventually in the fridge, but lose all the benefits of fermentation in the cool environment.
Yes, the rinds can be very salty. I rinse them and use them in cocktails too. LOL
LifeAfter40IsGood OH, and in salads, you only need small slivers of it, or yes, it will be too salty. Think capers! :) xo
The Euro Cooking Canuk Hello these lemons when you ferment them they would be shelf life stable in a dark pantry
Basically that's what I decided to do last night. It's interesting that this is what you decided to do too. I thought the other method with the just pressing them down quartered didn't let enough lemons in.
Edit: Omgee. You basically did EXACTLY what I did. I put Rosemary in both of the jars too, but I put sugar and salt in 1 and salt only (with the lemons and herbs) in the OTHER. And I quartered the lemons in one jar and sliced them in the second.
I'm sorry.. but what a coincidence. I find it fascinating that we thought alike in this project. I've got two jars in my cupboard this a.m. that look just like yours! LOL!
Use the pulp also, it's delicious. Especially in fish tajines or chicken tajines. Anyhow, I'm from Morocco and it's how I grew up seeing people use them.
elnicedude - I love Moroccan food!!
@@LifeAfter40IsGood thank you, nice to hear😊
Thank you for sharing!😁😍😷
You’re welcome Debra 😘
Thank ps but Absolutely not discard the pulp, it can used. Excellent point, no table salt it is created with caking agent chemicals we shouldn’t consume period. Alternate. ~ FYI explains Bobby Parish explains why on FlavCity.
Hello Life After40IsGood......How are you my friend!
Life is great after 60 ravenblackhawke here again:).
The salt and sugar is used pretty often in many lemon recipes, and it is 1 part sea salt to 2 parts sugar, so you were correct!
Love the preserving lemons video you have done, and you can also dice the Meyer lemons one at a time using the rind and the pulp. (Just remove the seeds and keep the fresh lemon juice to add to the unpreserved lemon jar, if any juice is left over.
Then for each lemon you dice remove the lemon seeds and add 1 tablespoon of sea salt and 2 tablespoons sugar.
Do this with all the diced Meyer lemons, and you can also add 1 cinnamon stick, a few smashed garlic cloves, finely diced shallots, some coriander seeds, and some chili flakes, or use any other spices and flavorings of your own personal choice.
Stir everything to thoroughly combine in a deep bowl.
Sterilize a wide mouth canning jar and jar cover very well, and fill it with the diced lemon mixture pressing everything down well so the lemon juice is released, and if you need to squeeze more fresh lemon juice to completely cover the lemons do so. You do not want any air pocket anywhere in the jar as that can lead to mold.
Leave them on the table for about 3 hours in that mixture turning and shaking your jar very often. After 3 hours it can be served at room temperature, or refrigerated up to but no longer than 1 week.
They will not last longer than that so if you need to make less do so. I pile them on to many foods so I use them and make a new batch weekly.
They are so tasty and it is a quick way to do what I call unpreserved lemons since you do not have to preserve them for a long time for food storage..
BTW you eat all of the lemon rind, and the pulp.
You can put them in aioli, salad dressings, on fish, meats, chicken, pork, lamb, and all types of veggies.
I also top my sandwiches with them. and love them served over diced baby eggplant and hot peppers sautéed in Olive Oil, until the veggies are cooked.
They are also used in Greek, Moroccan, Indian, and other cusines.
I hope you try them made this way my friend, because they truly are delicious, and not too much of a wait to enjoy them.
+ravenblackhawke - YUM! Thanks for sharing your recipe and process. I will for sure try this...now just need to coax my lemon tree to giving me more lemons! xo - Raven!
You certainly made my day, my friend.
Please give me a heads up when you try my recipe, and I wish I could grow Meyer Lemons in my area, but I tried and it was a failure both times.
At least I can get Meyer Lemons whenever I want them, so I am happy about that.
Here is another great recipe for colds, bronchitis, and bad coughs.
Sterilize a Quart Ball Mason jar.
Prepare plenty lemons but remove all the pits first.
Now dice them up into small pieces including leaving the lemon pulp in tact.
To the bottom of your sterilized mason jar add some sugar, 1/2 of one Cinnamon stick (keep other half for later).
Also add 2 minced fresh garlic cloves.
Add about 3 slices of thinly sliced fresh ginger with peels removed.
Add 6 back peppercorns and some paprika, cumin and tumeric.
Now add some freshly squeezed lemon juice. 1/4 teaspoon of apple cider vinegar, and pour in some blackberry brandy..... (or brandy of your choice), then add some good quality honey (local if you can find it). Local will add extra immunity to allergies.
Now tightly pack your diced lemons into 1/2 of the jar adding more honey then add some crushed red pepper to taste, 2 minced garlic cloves, 6 more peppercorns, and now add the rest of your diced lemons.
Top it all off with 1/2 of the left over Cinammon stick and add more honey, to completely cover everything well. and drop in a few more peppercorns.
Now into a Ball plastic screw on jar cover add the Ball Mason Jar, Ball Reusable Silicone Seal, Ring, Gasket, and tightly screw the white Ball jar cover on to the glass jar.
Now shake and keep turning upside down so everything mexes together well.
Open the jar carefully and place inside a glass fermintation weight to keep aeverything submerged beneath the liquid.
Store in the refrigerator and use it whenever you have a cough, scratcy throat, colds, bronchitis, or flu.
It should keep about 1 month in the refrivgerator, so if oyu need to make less to use it all use a 1/2 pint or pint Ball mason canning jar and get everything to accompany and fir what you chose as far as wide mouth or regular mouth accessories I mentioned above.
My friend this is potent stuff and really works to boost immunity, healo break up congestion, quickly, and really makes a person feel so much better. Much better than store bought cough syrup and this is from all natural ingredients.
I hope you also try this my friend, and use it as much as I do.
Very cool! I will share this cold remedy with my sister - she's always looking for natural remedies! Thank you Raven!
Anytime my friend:).
Thank you
Graeme Smith - You're very welcome! Thanks for commenting.
Excellent thanks for sharing
You’re most welcome! ❤️
Thank you 🙏
You’re welcome!
What's your lemon bar recipe? I NEED it. (Notice I didn't say I WANT it). LOL! ;) Love your channel.
Suzanne Nichols - DM me on IG so I can give it to you w a picture (too much to type out). IG is same name as UA-cam
ill try it ! ill let u know how they turn out in a few months ! I am a cannin fool i wish i could send u a picture of my pantrise all most full for the year soon ill do pickles here in Colorado the we have a short growing season ! thanks for the advise
That's awesome Michael!
Nice video! Thanks!
+Justin Hawthorne - Thank you for taking the time to say something nice! :)
Hi! Thank you for sharing! I'm experimenting with fermenting. I have orange and lemon trees. My 🍊orange🍊 tree is the only one that produced this year. I am brewing a batch now. From what I understand if you refrigerate it slows the fermenting process down drastically .....so you'll want to leave it on the counter, which I love seeing them anyway😬 I wonder if you added whey or scobie to the sugar one it will turn to kambucha? Fun fun! I love learning!
Be blessed!
❤, Shanna
P.S. what do you do with your juice?
Shanna's Country Charm - since making this video I do a lot of fermenting 😊. So I keep it on the counter for a few days without fear. 😂
Funny, my orange tree isn’t producing this year. You might want to check out my video for infused olive oil. I love the orange infused olive oil!
..
I’ve also tried making this with sugar. It’s good! The first time I forgot about it, turned into alcohol.
.
When life gives you lemons...make alcohol! 😂😆
@@LifeAfter40IsGood when you said you also tried this recipe with sugar, did you mean substituting sugar for salt and using similar indgredients otherwise? That sounds really good.
@@throttle4593 - Yes, used sugar rather than salt.
Table salt has NON CAKING ingredients in it, hence, why you don't use it for canning and other preserving methods.
I don't know why but I love the bitterness of the peels. I eat them straight from the tree. xD
Just be careful of your teeth! I have a friend who loved to eat lemons too and ate them a lot - she wore down the enamel in her teeth from the acid so make sure you swish some water around in your mouth after eating lemons ok? Don't want that to happen to you. :)
LifeAfter40IsGood No worries. I brush with sensidine afterwards and use mouthwash.
Me too! I eat the peel also.
every time I make salt preserved lemons I want a margarita.
Elijah Crabtree 😂😂. This year I made sugar and salt in one jar!
can u boil to seal the jars and put them in the pantry ?
Great question. I've never tried that - but I imagine you could. Lemons are acidic by nature so you could probably do a water bath vs pressure canning. I Googled it for you and saw a few articles on this. Might try this next year - my lemon tree has quite a few lemons on it already (still green). :)
Gwen, these are more of a fermented lemon. I store them in the fridge.
no waterbath canning? how long will they sit on the shelf before opening?
they origionally were done in stone crocks and kept in a cool place . the lemons are fermented . also originally they used a lot more salt when packing the lemons less liquid other than what the salt would draw out naturally
You could use those lemon pulp in Moroccan Tagine or salad with Allia on you tube.com
Can you use the juice to make lemonade? I'm wanting a salty lemonade like you used to get at the soda fountain.. anyone PLEASE help I can't seem to find a recipe for it. Thanks in advance 🤗🤗
Could you use /modify this m.ua-cam.com/video/EOOWhYKNX-U/v-deo.html
Good luck
Have you done the same thing with limes before?
Emily Carrizales - I haven’t but I’m sure you can do it w limes or even grapefruit. 😁
You can make lemon vinegar with the peels
Oooohhh good tip!!!
Do you use lemon vinegar on?
Dr Eric Berg here on YT cites research that states there are more nutrients in the yellow outer peel and white inner membrane of a lemon than in its juice.
This is done for flavor. 😁
Hi, I've read a lot about preserving lemons online and everyone says to make sure that the lemons are completely covered with lemon juice. I have packed a lot of lemon quarters in my jar and added lemon juice to cover, but I can't seem to get them completely submerged because they float to the top (even though there are a lot of lemons in there!) Have I used too many lemons? Every day I squish them down, but the tops bob up. Thanks for any ideas you may have!
+Happy Slant I have seen someone use a plastic ziplock bag and fill it with water, then put the bag on top of the lemons (or sauerkraut, or other fermented/preserved fruit or veggies). It has enough weight to sink the lemons, and it helps keep the air out as well. Never tried it myself, but hopefully this helps.
Sounds like a great idea. Thanks!
Don't worry about them...make sure they're immersed in water and salt and leave them alone for a month. With all that salt, mold is scientifically impossible...
You can buy fermentation weights online to keep flesh below the brine. That’s important. Flesh above the rind can grow mold. Or you can take the advice given above and used ziplock-bagged water or brine to keep the flesh submerged.
Coloca a discrição com a quantidade dos ingredientes nos comentários, aí posso colocar no google tradutor para eu fazer essa receita. Sou Brasileira e não sei falar inglês. Por favor! Obrigada!
Put the discretion with the amount of ingredients in the comments, then I can put it on google translator for me to make this recipe. I'm Brazilian and I don't speak English. Please! Thank you!
I will try to do this week. Mucho Gracias for the suggestion!
Lovely video Thank you. Have you tried out the sugar and salt one? What did you think? Good or bad? Thanks. X
Sorry for the late response - I'm just seeing this now. Yes, I've tried both and they are both great! I use them all the time when I'm cooking chicken! I really don't have a preference - to be honest, they taste the same to me in the end result.
Life after 70 is great! Wished I could find a way to preserve lemons without refrigeration.
Glad to hear that 70 is working out well for you! Keep on living the good life!
@@LifeAfter40IsGood 20mi/day on the bicycle. 55th HS reunion this year. Always interesting to how others have aged. Love it when one of the women grab my arm and whisper in my ear, "Where were you in HS?" LOL.
@@leefury7 🤭❤️! Staying active is so great!!! Congratulations for being able to bike so long!!! That’s amazing at any age!!!
@@LifeAfter40IsGood See Dr Sam Bailey's last video on "New Zealand's Greatest Doctor." I think it's here on YT but I watch all her stuff on Odysee where nothing is censored.
@@leefury7 Based.
Are the lemons very salty afterwards??? Why don´t you try to preserve lemons in sugarsyrup??? Did you ever try that? For example for tartes or cakes?
+Ajanura - Great idea! Almost like a lemon jam!! Will try that next time.
Or an old South African recipe for home-made Lemon syrup, from which you can make your own lemonade with soda water. You grate the peel of 8 lemons/oranges and take the juice of 16 lemons/oranges. Then you put both of it together with 2.5 kg sugar, a teaspoon of salt, a tablespoon of citric acid and a tablespoon of tartar (?) (it is the salt that builds naturally at the bottom of wine bottles) in a big cooking pot.Then heat it up and stir it until it is pasteurized and the sugar is totally dissolved. Filter the syrup through a sieve and fill it hot into clean bottles, close them tightly so that the bottles are sealed and let it cool down. If you want to use it, just put some icecubes in a glass, give little bit of te syrup over it and fill it all up with soda water!
+Ajanura - wow, that sounds like an awesome recipe! Thanks so much for sharing. Now I wish I had a lot of lemons! Next year!!
I would want to eat the pulp also
Oe what if someone used a lot less salt, is that a bad thing?
In this case, salt is the preservative.
I didn't have enough lemon juice to fully submerge the lemons. is that ok?
+michelle perry - They will eventually give off enough juice to become under the juice. :)
+LifeAfter40IsGood thanks so much!
I have watched 3 videos and no one is saying what the shelf life is
rowdiro4 pauls - If you do one with just sugar it will eventually turn into alcohol because it ferments. I’d use within 6-8 months.
Can you do this with oranges?
+Sophiamia - I don't think so - lemons are acidic - while oranges are not.
ok thank you..
@@LifeAfter40IsGood Mix the two... ....that should work... in gonna try😬🤷♀️🍊🍋💃
@@LifeAfter40IsGood if you research this question you WILL find that oranges certainly are acidic.
could you eat the pulp if you want ? I love eating fresh lemons and limes with salt on them .
I suppose you could. They are super salty! I eat dried salted plums (its a Hawaiian thing). The pulp is kind of mushy tho' after its been preserved. I will eat the rind when I make it with fish or chicken or rice.
yes you can. this common Mediterranean cooking staple is usually used when cooking meats and seafood. the rind and the flesh are used in the meal. if you ate it straight from the jar it will probably be too salty (it is for me). once cooked with meat or fish the salt is balanced and it's a delicious accompaniment to the food (flesh&rind).
Awesome! I have some oranges I should try this with!!!
No water or olive oil ?
Africo - not with this recipe 😊
Do the lemons taste salty?
Yes.
I didn´t get the amount of sugar do you use. Did you say it?
yellowsunshine65 - use at least 50% sugar or more. Otherwise it will not preserve. I tried it this year w the sugar and it fermented and turned to alcohol and it oozed out of the jar. I needed to add more sugar.
How much sugar is the starting amount?
yellowsunshine65 actually it should be equal parts sugar to lemon. So weigh your lemons and that's how much sugar. Once you open it, store in fridge.
Thank you.
Put inn a bowl and mix on salt
Another thing to wash? LOL!
How'd your salt+sugar experiment turn out?
Andrew Chason - Hi Andrew, I did not do a combination of salt + sugar. :)
Pickling salt is yucky. Use gourmet salt
my lemons turned kinda bitter, am i doing something wrong?
I am using Meyer lemons not sure if that would make a difference. Meyer lemons are said to be sweeter than other lemons. You might want to try adding sugar to the mix (equal parts sugar and salt). I made one with sugar too and it makes a syrupy liquid. My lemons are salty - so be sure to rinse before using and I never add salt to whatever I'm cooking. Hope that helps!
LifeAfter40IsGood I've used many types and they all work but the Meyers have the best flavor in my opinion.
How are you using them? They have a very strong flavor and shouldn't be used by themselves. I make these all the time and I've never had any I would describe as bitter.
well ive tasted them by themselves, and ive also tried to use it in salsa, but theres this bitterness to it. am i suppose to wash it before consuming?
I rinse them before using them - otherwise its too salty. I used Meyer lemons (its a thinner skinned lemon) to make these - which is a sweeter lemon. The bitterness is probably coming from the white portion of the lemon. You might just want to cut that portion out.
weird
in israel we eat the pulp, actualy we eat the whole lemon
Ahhh good to know! Do you rinse the lemon or use right out of the jar?
@@LifeAfter40IsGood AsIs
@@philosophers_stone_ish - Thank you Yohay!
My Meyer lemons are twice that size. I really do not care for this method.
I used to have a lemon tree at my old house - the lemons were HUGE (like a small spaghetti squash!) LOL! What's your favorite way to use your lemons Lorraine?
In the first year of blooming the lemons was the size of a large grapefruit. The tree is now 13 yrs old and in the second year it started to be normal. There are all kinds of shapes and sizes. I like to freeze the juice in ice curb trays. also making zest. I cook allot so i use it in that. Trying new things. I give some away also. They will last on the tree for several months. I like the puddings made from Meyers. Lemonaide. Sometimes i just eat the lemon. These trees never have failed me. I also have plants that where started from the mother plant.
You're looking so hot, regardless of the lemons.
Slicing is wrong, result salt salt salt.
Whole is better? I prefer the sugared lemons. I didn’t really use the salted ones too much.