"SS2" > wrote in message
...
> I found your post very informative. I've never made preserved lemons
> before - but I was looking for detailed info to do just that. That's how
I
> happened to join this newsgroup. I'm assuming that you just clean the
> lemons - quarter them - and layer them in a jar with salt, put them in a
> dark place and wait?
>
> Would anyone be willing to divulge kindergarten instructions? You speak
of
> lemon juice - do you squeeze them before placing in the jar? When using
the
> gasket jar - I'm reading that you lock the top?
>

This can be made in almost any quantity. The best time to do it is when
lemons are plentiful and cheap. I have used various types but prefer the
smooth skin type. This method of preservation works very well on limes too.
Some recipes say to add water. I don't as I want the mix to be high in acid
and salt in order to discourage microorganisms without refrigeration. Some
say the mix will (should) ferment. I have not had that experience and mine
turn out very well. I would be suspicious of any fermentation.

Use a glass or ceramic jar with a good sealing lid, the size depends on how
many lemons you have. Clean and dry the lemons and slice in quarters
lengthwise, keep back some for juicing. Layer them into the jar tightly and
sprinkle each layer liberally with salt, squish down hard and add some juice
every few layers. Fill almost to the brim and seal the lid.

After a few days the salt should draw much of the juice out. Check them and
make sure a) there is enough juice to cover the top layer b) the top layer
is actually under the juice c) all the air bubbles are out. If not add more
juice and salt and/or squish down, an inert disk (glass lid or similar) that
fits inside and holds down the lemons can be useful if they keep popping up.
Some commercial offerings come with a plastic crown-shaped ring that fits in
the neck and is held down by the lid. Of course something held by the lid
isn't much use once the level drops as you start to use them.

Check again in a week If all is well leave for 6-8 weeks before starting
to use them. I suspect that they mature faster in warmer weather but I
haven't kept detailed records. They should keep indefinitely in the jar.
If you get any mould, scrape it out and make sure the remaining skins are
covered with juice/salt. A little mould on top is no reason to ditch the
lot, it is probably quite harmless.

To use, scoop out the pulp with your thumb (it should be quite soft and
separate fairly easily from the rind, if it doesn't they are not ready yet)
and discard. Wash the rind under the tap and slice thinly. Some say that
you can use the pulp, I don't, if you use sufficient salt to preserve the
lemons without refrigeration the pulp will be VERY salty. When the jar is
finished you can recycle the juice in the bottom for your next batch. The
juice will become very thick over time and tend to darken in colour. When
you toss it and start fresh is up to you but I doubt that anything harmful
can grow in it. Obviously to have a continuous supply you need two jars.

Gasket jars give a good seal but if they are the type with a wire clip the
wire is likely to corrode from the salt in time.

David