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Old 09-21-2007, 02:51 PM   #21
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Location: Bucharest, Romania
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Sounds interesting to boil the lemons in order to accelerate the preservation process.

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Old 10-03-2008, 08:35 PM   #22
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Are they sweet sour or salty? I have never heard of this before.

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Old 10-04-2008, 07:08 PM   #23
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These are Preserved Meyer's Lemons. They are From May '06 and I have used them just last week and they are fine. I do keep them in the reefer but from what i have read and given they are done in Morocco, I don't think it necessary.[IMG]file:///C:/Documents%20and%20Settings/Robert/Desktop/Preserved%20%20Meyer%27s%20Lemons%202.jpg[/IMG]

I have done these in both Meyer's juice and in plain juice of what ever variety the normal year around ones are and I can't tell the difference. However, the Meyer's lemons preserved are so much better to me than the year a rounders. I have also done Persian Limes in l9ime juice and in lemon juice. To my way of thinking, don't waste your time and resources on preserved limes.

As I went to type this a couple hours ago we lost power so while I was milling about smartly awaiting its return, I ate one of the shown. Should have maybe washed some of the salt off but, now I'm thirsty.

May you eat well,
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