Is it possible to can lemons in a simple syrup as opposed to using salt?
I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries.
I haven't been able to find a recipe for canning lemons that isn't savory and doesn't use salt, but I want to use these lemons for baking so the whole salt canning method isn't going to work. I'm down to the last of my precious meyer lemons for this summer and really want to preserve them so that I'm able to whip up a cheesecake or what have you any time of the year using preserved sweet lemons.
If anyone has had success with this and wants to share their experience i would appreciate it.
Best Answer
You can bottle (can) citrus fruit including lemons, but they tend to end up like marmalade
If you want to preserve their current flavour, I would suggest freezing thin slices on a metal tray, and when frozen transfer them to small airtight containers or strong 'zipped' freezer bags
Alternatively you can freeze strips of zest (use a potato peeler) and the juice as ice blocks (small size). Again, store in small airtight containers or strong 'zipped' freezer bags
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Why does my lemon syrup taste bitter?
Too much rind will make your syrup to be on the bitter side. You want a thin layer of white rind part around the lemon flesh. Rub the lemon with baking soda and salt to remove the waxy coating outside. Wipe dry the lemon with a clean towel after rinsing.How long do Preserved lemons last?
Preserved lemons will last about 6 months to a year in the refrigerator. Keep them covered in the brine, which is what preserved them.How do you store preserved lemons?
Properly stored in the fridge, salt-preserved lemons can keep for a good 6 months. It is important to use a good canning jar with a tightly closed lid, and make sure the lemons are well submerged in the lemon juice. Some sources say they will last a good year, that may be, but I like to play it safe.How do you make a lemon jar?
Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.Easy Preserved Lemons (Just Lemons \u0026 Salt + No Measuring)
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