This is my first time preserving lemons and I noticed these salt crystals have formed on the outside. Did I mess it up? Can I just move them to a screw top jar?
by Ennui_Having_Fun_Yet
5 Comments
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PlutoniumNiborg
Did you can them? Or just put them in a jar with salt and lemon juice?
For making preserved lemons without canning, this is fine.
You are in a canning sub, so it’s not on topic though.
Pretend-Panda
These are fine, as long as the contents are only lemons, salt, dry spices and lemon juice. After the first couple of days, I store them in the fridge to slow the process down.
If the crystals bug you can wipe them off with a hot damp towel.
CurrentCaramel6793
r/fermentation is where you’ll want to ask 😀
dysteach-MT
I make preserved lemons all the time, and this isn’t canning, just preserving. To me it looks like you need more lemons and less liquid. I keep them in a dark cabinet for a month and then check. When the peel is soft, then I put them in the fridge and use them as needed.
Edit: you almost want them smashed together and not able to move, especially if you are using regular lemons. Meyer lemons and organic lemons with a thinner peel don’t need to be as packed in your jar.
5 Comments
Hi u/Ennui_Having_Fun_Yet,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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Did you can them? Or just put them in a jar with salt and lemon juice?
For making preserved lemons without canning, this is fine.
You are in a canning sub, so it’s not on topic though.
These are fine, as long as the contents are only lemons, salt, dry spices and lemon juice. After the first couple of days, I store them in the fridge to slow the process down.
If the crystals bug you can wipe them off with a hot damp towel.
r/fermentation is where you’ll want to ask 😀
I make preserved lemons all the time, and this isn’t canning, just preserving. To me it looks like you need more lemons and less liquid. I keep them in a dark cabinet for a month and then check. When the peel is soft, then I put them in the fridge and use them as needed.
Edit: you almost want them smashed together and not able to move, especially if you are using regular lemons. Meyer lemons and organic lemons with a thinner peel don’t need to be as packed in your jar.