Karen/NoCA wrote:I preserved lemons two years ago, typical salt, lemon, and juice. They were then sealed in Mason jars. It was all good until the jars started leaking and the salt was eroding the metal lids. It was a mess. This recipe caught my eye because of the different method. Thanks for the input all.
Karen/NoCA wrote:My lemons this year are huge and two of them are about the same as 6 store bought lemons. I don't know if their size means anything, though.
Mike Filigenzi wrote:Karen/NoCA wrote:My lemons this year are huge and two of them are about the same as 6 store bought lemons. I don't know if their size means anything, though.
Interesting. We have some friends whose lemon tree produces gigantic fruit. They look like typical Eureka lemons, just way bigger. I thought they must be some other type when I first saw them but I don't think that's the case.
Christina Georgina wrote:Karen,
What a fabulous crop !!! My friend just finished making lemon flavored Maldon salt using lemon zest. It is just fantastic for finishing all kinds of things and a beautiful hostess gift. Would not waste a single lemon peel...candy them, zest them and freeze the zest ; lemon marmalade ; freeze the juice in small containers- this and zest perfect for linguini al limone and lemon sorbet.
So envious of citrus growing climates as I shiver in minus 10 degrees today....
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