David Hare-Scott wrote:

> The only trick to it is to ensue that there is sufficient juice/salt to
> cover the fruit otherwise it will get mouldy, if this happens just throw out
> the mouldy bits on top and make sure the rest stays covered. Adding some
> inert (glass, pottery, etc) weight on top (inside the jar) to push the fruit
> down can assist.

Everything I've ever seen or heard said to pack them down HARD so they
don't float up. I had my entire fist down in the cannisters packing
down the lemons. But they all still float up. If they didn't, I'd have
a safe 2" or so of juice covering them. Will they be less buoyant in a
day or two? I keep pushing them down but they're up w/in mins. I've
been scrambling for something made of glass that can go in the top of
the cannister and add weight enough to stay submerged but no luck yet.

BTW, All the careful cutting into quarters but leaving them attached at
one end was for naught. Many ripped free during the squeezing/packing.
It seems to me that it would be easier just to quarter them fully and
pack better. Does anyone just use cut lemons?