Question Re: Preserving Lemons

[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.

 

[KYHeirloomer]

I kept pressing them down with a muddler, to keep them submerged. Eventually, as they absorb the salted juice, they'll stay down. But do your best to keep them submerged, to prevent spoilage.

I made mine in canning jars, and one help was to invert the jars every other say or so. That assured that all the lemons were covered more or less all the time.

 

[Cook Chatty Cathy]

Shall do! They sure aint' cheap at Zamouri Spices!

Now I want some Moroccan tea glasses, a tea pot and tea service, some dinner ware..........good gracious is there no end to this wish list?

Thank you KYH

 

[KYHeirloomer]

Nah, all that stuff is available locally. Even BB&B occasionally carries it.

What you need next is a majmar---an earthenware brazier like the use in Morroco:

Moroccan Majmar, Moroccan cookware, moroccan barbeque

>good gracious is there no end to this wish list?<

Yeah, if I only could talk those guys into a 10% finders fee.

 

[Cook Chatty Cathy]

Yeah Even Better Would Be A Commission Check Each Month!

Gotta Love Those!!!