[Sca-cooks] More loot and a question
susanrlin at gmail.com
Wed Dec 28 06:50:19 PST 2011
Add more lemons!. I usually jam as many as I can into my jar. A quart
size mason jar fits at leat 12 lemons maybe more. If, when you add more
lemons some of the juice spills out that's okay. The juice should cover
the lemons. You never use the juice (not that I know of) you use the
Since I learned how easy it is to make preserved lemons we always have a
jar in the refrigerator. I use meyer lemons when I can get them. I'm not
going to pay $12.00 for 2 preserved lemons at the fancy store!
On Wed, Dec 28, 2011 at 12:20 AM, steve montgomery
<aeduinofskye at gmail.com>wrote:
> 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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