[Sca-cooks] Salted lemons
raphaellad at yahoo.com
Tue Aug 25 14:49:13 PDT 2009
Eduardo made some of these, and although I may be remembering incorrectly I think they had sat for at least 6 months, just packed in salt, and I believe just in his garage? He shared a jar with me, and at July Coronation had included some of them in a rice dish he did as part of the Scappi Dinner on Saturday night. YUM!
In joyous service,
--- On Tue, 8/25/09, Susan Lin <susanrlin at gmail.com> wrote:
> From: Susan Lin <susanrlin at gmail.com>
> Subject: Re: [Sca-cooks] Salted lemons
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Tuesday, August 25, 2009, 2:42 PM
> I agree that the salt is an excellent
> preservative. There are many things
> that are preserved in salt and nothing else and they do not
> get refrigerated
> (or didn't before refrigeration was available) In the
> U.S. of A. we are a
> culture of people very touchy about food safety.
> Things I do having done
> some research and having lived all over the world make
> others twitch.
> I made preserved/salted lemons and left them on the counter
> and they were
> fine. I did not "can" them with either a water bath
> or under pressure.
> Just lots of lemons and lots of salt. Let them sit,
> added more lemons and
> more salt until the jar was stuffed. Then just let
> them sit.
> Once we opened it to use we put it in the fridge.
> Figured the constant
> exposure to air from opening/closing might do something
> unpleasant if we
> kept them out. Nobody has ever gotten ill from these
> Note: When we use the lemons we always rinse them and
> even sometimes soak
> them for a while.
> My opinion is to open one of the jars, take out a lemon,
> rinse it and give
> it a try - it should be salty but should not taste "off".
> Good luck
> On Tue, Aug 25, 2009 at 3:32 PM, Jennifer Carlson <talana1 at hotmail.com>wrote:
> > Urtatim's recipe reminded me:
> > Last spring (after my tagine inquiry), I made up a
> few, small jars of
> > salted lemons - just lemons packed with salt, nothing
> else added. Then I
> > put them aside and forgot about them. They've
> been sitting at room
> > temperature on a shelf in my kitchen four about four
> months now.
> > I did not process them in a water bath or do anything
> else to them. Are
> > they still safe to eat, or should I pitch them?
> They have not changed
> > color, nor have the lids swollen nor is there any
> seepage. Logic says
> > salt+citric acid = ok, but paranoia says don't use
> > Any canning experts out there? I only know about
> canning things with
> > sugar.
> > Talana
> > Get back to school stuff for them and cashback for
> > http://www.bing.com/cashback?form=MSHYCB&publ=WLHMTAG&crea=TEXT_MSHYCB_BackToSchool_Cashback_BTSCashback_1x1
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