[Sca-cooks] More loot and a question

steve montgomery aeduinofskye at gmail.com
Tue Dec 27 23:20:56 PST 2011

It turns out that the loot keeps coming. A copy of "Bruce Aidells' Complete
Sausage Book" came in today.

And now for the question. I'm making a jar of preserved lemons. I cut up
the lemons and put them in a jar with salt. I realize that salt will draw
out moisture/juice. And these particular lemons are very juicy normally.
But, what I've got right now is a lemon salt soup there is so much liquid
in the jar. Should I drain of some of the liquid and re-pack with salt or
just leave it?


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