Three Simple Ways to preserve Lemons!

Lemon is one of the best sources of citric acid and we all know that citric acid prevents the lemon from spoiling quickly. But sometimes we need to preserve the lemon juice for longer periods. So, here let us know about the three most common processes to preserve lemon juice.

Well before proceeding to the methods you should select fresh and ripe lemons. Because the durable of preservation time depends on the quality juice of lemons.

The Fiest method is preservation. To keep your lemon juice from going bad by preserving it, you need a funnel for filling in and olive oil for filling up in addition to sufficiently large bottles, preferably with a cork or swing top. You should also have a coffee filter or a very fine sieve ready.

To preserve, add at least 30/35 ml of tartar (a product emerging during the fermentation process from grapes to wine) to one liter of lemon juice. Stir the mixture well and let it stand overnight at room temperature.

Then you can pour the juice through a coffee filter or a very fine sieve and fill it into glass bottles. You then pour olive oil up to the neck of the bottle and seal the bottle well. Do not shake before use, just open and pour off the oil.

The second method is freezing. To preserve the lemon juice by freezing, you need a clean ice cube container, preferably cleaned in the dishwasher, one or more (depending on the amount) freezer bags, and a spoon for portioning.

The third method is boiling down. It is best to use preserving jars for this method. If you do not want to buy specially made glasses, you have to make sure when using others that they can withstand the heat during the boiling process.

These glasses should also be cleaned well beforehand and be as free from germs as possible. Jars with a capacity of 500 ml are best suited. Smaller sizes are rather unfavorable.

Besides, your canning machine or a sufficiently large saucepan should be available.

When boiling down, you fill the juice into the suitable glasses described above but leave about 2/3 inches (6-7 cm) of space under the rim.

When the lid is tightly closed, you can put the jars in the canning machine. If you have to use a large saucepan, make sure that the glasses are covered at least 2 inches with water.

You should cook the whole thing in low positions and for glasses with a maximum capacity of 33.8 oz (1 liter) for 5 minutes. If the glasses are larger, you should increase the cooking time to 10 minutes.

If you live in an elevation of 1000 to 5910 feet (305 to 1800 meters) above sea level, you should add another 10 minutes to this recommended cooking time, and in households above 5910 feet (1800 meters), it will be an additional 10 minutes.

After cooking, the jars should be taken out of the pot immediately and allowed to cool overnight at room temperature. Check the seal the next day. If the middle of the lid can be pressed in, you have to repeat the process.

Photo by eggbank on Unsplash

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