[Cook Chatty Cathy]

I packed my 10 lemons with the sea salt and squeezed juice of 6 lemons to make enough juice to cover them. I then placed the jar in my clothset (a dark cool place). This morning I notcied they had floated up and the very top layer of lemon tops were no longer submerged in the juice. Should I squeeze yet again more juice onto them to cover completely? I shook the jar and they sort of sank back down just below the surface.