"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 06-17-2012, 07:49 AM   #1
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,792
Preserved Lemons

Quote:
Originally Posted by CWS4322 View Post
Remind me how to make preserved lemons--I always buy mine...expensive!
They aren't really hard to make. The most effort will be sterilizing the mason jars.

Ingredients
12 organic lemons, washed and dried. You may need a few extra depending on size and for juice.

1 Cup pickling or koshar salt

Make cuts in each lemon starting at the blossom end to the stem
end, stopping within 1/2" of the stem end. Rotate 90 degrees and repeat. Sterilize 3 pint jars, lids and rings in boiling water. Each jar should be done just before you are ready to stuff them, so the are still warm. Place salt in a bowl large enough to work over. Working over the bowl, gently spread apart the lemons and apply salt generously to the insides. Excess salt will fall back into the bowl. Immediately, add each lemon to the jar, pressing it down firmly to release juice. Fill each jar to within an inch of the top, making sure the lemons are completely covered in juice. Add 2 Tbsp of salt to each jar. Add lids and seal jars. Let cure for 3 weeks, turning the jars over every 2 days.

__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 06-17-2012, 08:24 AM   #2
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Thanks! Sterilizing jars is not my problem--I do a lot of that starting right now until the end of September. Finding the organic lemons might be a bit tricky...have to make a trip into the heart of the City for those...
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-17-2012, 08:38 AM   #3
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
How funny. I just did this a week ago. Haven't done it for years. But the flavor of the preserved lemons is so mellow that you can eat them skin, pith and all. But I didn't turn the jars. Need to go up and do that.

I hate to say it, but I do not insist on finding organic lemons. I do wash them, though.
__________________
Claire is offline   Reply With Quote
Old 06-17-2012, 08:39 AM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,293
Lemons were 2 for a $1 yesterday...I hope it still holds they looked fantastic for once, but I was on a mission for treats for the nursing staff at the time.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 06-18-2012, 11:51 AM   #5
Sous Chef
 
Join Date: Nov 2011
Posts: 545
Quote:
Originally Posted by CWS4322
Thanks! Sterilizing jars is not my problem--I do a lot of that starting right now until the end of September. Finding the organic lemons might be a bit tricky...have to make a trip into the heart of the City for those...
I love preserved lemons. I see you know how to jar something. I have been wanting to pickle things but worry I will make myself sick. Do you need special equipment? Like special jars
__________________
Siegal is offline   Reply With Quote
Old 06-18-2012, 02:40 PM   #6
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
The main thing to remember is that things like preserved lemons and kimchee are not truly canned items, they aren't really canned. I do sterilize the jars first, but the lemons (and whatever in kimchee) are not cooked. Be careful.
__________________
Claire is offline   Reply With Quote
Old 06-18-2012, 04:32 PM   #7
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,792
When canning you must sterilize the jars, lids and rings the same as making the preserved lemons. We make homemade worcestershire sauce, which after filling the jars, putting the lids on and tightening the rings, the jars go in a pot of boiling water that has a rack on the bottom. The rack prevents the jars from actually touching the bottom of the pan. Once sterilized, the jars are lifted out and set on a dish towel to cool. You will hear a distinctive "pop" letting you know the lid has created an air tight seal. We use jar tongs to lift the jars in and out of the pot. We reuse the jars and rings, but always use new lids.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 06-18-2012, 04:53 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Yes, home canning does require some special equipment. Canning jars are recommended, not recommended is re-using mayo jars, etc. Your local extension office probably has lots of information on home canning. I never reuse lids. I always sterilize the jars, and most of what I do is water bathed, some is pressure water bathed in the pressure cooker. We do a lot of canning--tomatoes, pickles, jams, maple syrup, salsa verde, etc.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-18-2012, 04:56 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,877
This website - Food in Jars - is all about canning. Tons of recipes and information about canning all kinds of foods.

This particular post, on preserved lemons, has lots of ideas in the comments for using them: Preserved Lemons
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 06-18-2012, 09:22 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
So what do you use these lemons in? Something like a Lemon Poppyseed bread? I have preserved lemons in a heavily concentrated sugar syrup. Great for desserts. Thinly sliced, and placed over a Frosted Lemon Cake, they make a pretty presentation. Even placed across the top of the Lemon Poppyseed bread. I have also use it to flavor the frosting with a couple of spoonfuls in place of the milk in a buttercream frosting or even a cream cheese frosting. But I would be afraid that the preserved in salt would taste salty.

Clue me in.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
recipe

Preserved Lemons [QUOTE=CWS4322;1149950]Remind me how to make preserved lemons--I always buy mine...expensive![/QUOTE] They aren't really hard to make. The most effort will be sterilizing the mason jars. Ingredients 12 organic lemons, washed and dried. You may need a few extra depending on size and for juice. 1 Cup pickling or koshar salt Make cuts in each lemon starting at the blossom end to the stem end, stopping within 1/2" of the stem end. Rotate 90 degrees and repeat. Sterilize 3 pint jars, lids and rings in boiling water. Each jar should be done just before you are ready to stuff them, so the are still warm. Place salt in a bowl large enough to work over. Working over the bowl, gently spread apart the lemons and apply salt generously to the insides. Excess salt will fall back into the bowl. Immediately, add each lemon to the jar, pressing it down firmly to release juice. Fill each jar to within an inch of the top, making sure the lemons are completely covered in juice. Add 2 Tbsp of salt to each jar. Add lids and seal jars. Let cure for 3 weeks, turning the jars over every 2 days. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.