May I water bath or pressure can salt preserved lemons/limes - Ask Extension
I preserve lemons and limes in salt and that's amazing and they last a long time in the fridge but because we have massive amounts of both, I'd like t...
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May I water bath or pressure can salt preserved lemons/limes #860764
Asked March 06, 2024, 11:05 PM EST
I preserve lemons and limes in salt and that's amazing and they last a long time in the fridge but because we have massive amounts of both, I'd like to know if I can pressure or water bath can them *after* I've preserved them for a time. I understand canning will kill the active cultures and that's fine because they will have already done their job and now I just want a way to store them safely for longer periods outside the fridge.
Santa Cruz County California
Expert Response
April
Salt preserved lemons are ready for use and will stay fresh in an airtight sealed jar in the refrigerator for 6 months, as you mentioned trying.
Drying the lemons is also an option: dry the slices in a dehydrator at 130°F for 16-18 hours, flipping several times for
an even dry.
There is not a science based recipe for canning the lemons whole, as I believe is what you are asking. I have included a link using citrus for marmalades and other approved bottled recipes.
https://ucanr.edu/sites/mfp_of_cs/files/333872.pdf
Would you consider freeze drying? Slice width as for dehydrating, 1/4 inch, place single layer on freeze drying sheet and follow recommendations from manufacturer for your dryer. This procedure is from University of Idaho Extension Family and Consumer Sciences Educator Amy Robinson, bulletin in press. Below is general freeze drying information.
https://extension.psu.edu/lets-preserve-freeze-drying
I hope you find a good solution.
Salt preserved lemons are ready for use and will stay fresh in an airtight sealed jar in the refrigerator for 6 months, as you mentioned trying.
Drying the lemons is also an option: dry the slices in a dehydrator at 130°F for 16-18 hours, flipping several times for
an even dry.
There is not a science based recipe for canning the lemons whole, as I believe is what you are asking. I have included a link using citrus for marmalades and other approved bottled recipes.
https://ucanr.edu/sites/mfp_of_cs/files/333872.pdf
Would you consider freeze drying? Slice width as for dehydrating, 1/4 inch, place single layer on freeze drying sheet and follow recommendations from manufacturer for your dryer. This procedure is from University of Idaho Extension Family and Consumer Sciences Educator Amy Robinson, bulletin in press. Below is general freeze drying information.
https://extension.psu.edu/lets-preserve-freeze-drying
I hope you find a good solution.
Thank you! While I know that the preserved lemons will stay good in the fridge, given how many we normally have, I'm trying to find a method to keep/store them longer and outside the fridge. The preserved lemons aren't whole exactly, they're roughly quarter sliced open, then salt is placed inside and around them, then they're packed in jars and then pushed under the juice. Once they're preserved, I could even pulse them in my food processor before canning them if that would make canning them "safer" or easier to figure out time/time/pressure.
While I'd LOVE to freeze dry them, we don't own a freeze dryer and those are very expensive. :-)
While I'd LOVE to freeze dry them, we don't own a freeze dryer and those are very expensive. :-)
Again, thank you for your assistance!
April
April
There is no science based recipe for canning lemons. So sorry. Drying is your best long term option.
Making marmalade is another option. I provided recipes for citrus based marmalade.
There is no science based recipe for canning lemons. So sorry. Drying is your best long term option.
Making marmalade is another option. I provided recipes for citrus based marmalade.
