[Sca-cooks] Salted lemons

[David Walddon]

Big old ceramic container.
2 or 3 dozen lemons.
25 pounds of salt. 
In the wine cellar for 4 to six months.
When I dig them out I put them in smaller "canning" jars and pack salt
around them. No one has died.
They smell divine! And taste wonderful.
They make a great garnish on all things.
Rinsed is good but scraped of most of the salt and sprinkled judiciously on
almost anything they are pretty amazing as well.

Eduardo 

On 8/25/09 2:49 PM, "Raphaella DiContini" <raphaellad at yahoo.com> wrote:

> 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,
> Raffaella  
> 
> --- 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
>> lemons.
>> 
>> 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
>> 
>> shoshana
>> 
>> 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
>> them.
>>> 
>>> 
>>> 
>>> Any canning experts out there?  I only know about
>> canning things with
>>> sugar.
>>> 
>>> 
>>> 
>>> 
>>> 
>>> Talana
>>> 
>>> 
>>> 
>>> 
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