Canning Recipes




Preserved Lemons Or Limes
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1/2 dozen lemons
(or a mixture of lemons and limes)
Salt -- as needed
Paprika -- as needed
Vegetable or very light olive oil -- as needed

Place lemons (or mix of lemons and limes) in freezing compartment
overnight. The next day scrub and slice them. Sprinkle with salt and
leave in a colander to drain and soften. This can take several hours or
longer depending on the weather. Arrange the slices in layers in a glass
jar, sprinkling each layer with paprika. Cover completely with oil. They
are ready in about a month when they are soft and a beautiful warm golden
color. Store in a cool, dry place.

This recipe yields 6 preserved lemons.

For an alternative method of preserving lemons: Take as many lemons or
limes as you wish to preserve. Stud each with 6 cloves. Pierce the skins
with a skewer to save your thumbs. Place in a glass jar and cover
completely with oil or white vinegar. Keep cool. They will be ready in 3
to 4 weeks.

Salt-Preserved Lemons: Scrub the wax off of the lemons or use unwaxed and
merely wash them. Dry thoroughly. Slice the lemon lengthwise into
quarters, but not all the way to the bottom. The quarters should still be
joined. Place in a large clean dry glass/glazed ceramic jar and pack salt
around and in the lemons. It takes a fair amount of salt so don't be
stingy. Make certain they are covered by salt and cap the jar. Leave in
the fridge or on a shelf in a cool place for at least two weeks, four
weeks seems to be ideal but various people do it various ways.




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