Comments on: Preserving Lemons

By: Peggy

Peggy — Tue, 31 Jan 2012 04:53:19 +0000

Just a comment about “being safe”. For the Eureka lemon, there are no known pathogens that could survive the acidity to cause illness. Lemons and salt were often used to preserve OTHER foods. The step of a water bath is not needed.

By: lzavala

lzavala — Thu, 10 Nov 2011 21:45:51 +0000

I was looking for a recipe on preserving lemons and came across your article. What great information and great reading. My mom has a Meyer lemon tree and i can’t wait to get a couple of Mason jars and surprise her! Although she’s old school (92 and going strong!) and she knows all about canning and preserving. She has some funky looking vinegar fermenting right now. It looks funky but has great flavor. Thank you so much for your contribution and I enjoy reading all the comments.

By: Vic Belbin

Vic Belbin — Sun, 16 Oct 2011 01:10:05 +0000

I love your web site and use it extensively as a yard-stick against most other recipes. This is especially so with game recipes. I am in the process of pickling some llemons using one of your recipes and was wondering if with the passage of time you might now be able to update the shelf life of the various processes. Keep up the good work, as you are greatly appreciated, in particular, by the more adventurous cooks.

By: Kiwiswiss

Kiwiswiss — Thu, 24 Mar 2011 05:06:45 +0000

I love preserved lemons and have made them for a few years now, but haven’t ever added any chilli or mustard seeds, garlic etc, but definitely will. Thanks for the research!
Don’t suppose you have any suggestions for unripe grapefruit? I’ve looked around the internet in vain. Apparently the Greeks do something…

By: Hank Shaw, Hunter Angler Gardener Cook: Food Blogger Spotlight

Hank Shaw, Hunter Angler Gardener Cook: Food Blogger Spotlight — Sat, 29 May 2010 06:43:18 +0000

[...] Preserving Lemons [...]

By: Joshua

Joshua — Mon, 01 Mar 2010 17:23:01 +0000

Preserved lemons are a fantastic addition to slow-cooked pork roasts and stews, too. I use them with pork butt and shoulder regularly.

By: Graham

Graham — Wed, 24 Feb 2010 03:20:25 +0000

I’m starting to think you are writing your blog just for me! I have 3 jars of preserved lemons in my fridge. I only made them because my lemon tree produced over 200 lemons, and I made lemon jam, lemon juice, lemonade, Limoncello, candied lemon rind, and lemon curd. It was the only other thing I could think of to prevent the lemons from spoiling. But I’ve been apprehensive in using them for the very reason you said. I don’t cook Moroccon food. Thank you for guiding me toward some other options.

By: Nate @ House of Annie

Nate @ House of Annie — Tue, 09 Feb 2010 15:27:56 +0000

Well done article, with lots of great suggestions! Thanks for sharing. Since you are using homegrown lemons, would you like to enter this post in our Grow Your Own roundup this month?

By: hank

hank — Sun, 07 Feb 2010 17:59:16 +0000

JR: Yes, you have the cut correct. Lengthwise to open them up, but leave whole. As for oranges, many lack the acid levels of lemons or limes, so I’ve been hesitant to preserve them the same way — but they’d be fine with some added vinegar…