Lemon juice is a staple in many kitchens, adding a bright, acidic touch to everything from salad dressings to baked goods. But what do you do when you have more lemon juice than you can use right away? Preserving lemon juice is easier than you might think, and this article will explore several methods to keep your lemon juice fresh for weeks, months, or even up to a year!
Why Preserve Lemon Juice?
Preserving lemon juice is a great way to reduce waste, save money, and ensure you always have this versatile ingredient on hand. Whether you have a lemon tree overflowing with fruit or you simply want to stock up when lemons are on sale, knowing how to preserve lemon juice is a valuable skill.
Methods for Preserving Lemon Juice
There are several effective ways to preserve lemon juice, each with its own advantages. Here are some of the most popular methods:
- Freezing Lemon Juice: Freezing is one of the easiest and most common ways to preserve lemon juice. It’s simple, requires no special equipment, and keeps the juice fresh for an extended period.
- Refrigerating Lemon Juice: You can store lemon juice in an airtight container or enclosed glass jar in the fridge. The lemon juice can last upwards of four days, though it will slowly lose its flavor.
- Canning Lemon Juice: Canning lemon juice is a method that allows you to store lemon juice at room temperature for up to a year.
- Ice Cube Trays: Pour the lemon juice into ice cube trays and freeze until solid. Once frozen, transfer the lemon juice cubes to a freezer-safe airtight container or zip lock bag. This method can extend the life of your lemon juice for up to 4 months in the freezer. The cubes are conveniently portioned, making them easy to use for cooking, baking, or adding a splash of lemon juice to drinks.
- Preserving Lemons with Salt: You can preserve lemons with salt. Cut about 1/4-inch of the top and bottom off the lemons, then cut each lemon into quarters part-way through so that they remain connected at the bottom. Transfer the lemons to a large bowl, add kosher salt and sugar, and toss well. Open up the lemons and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight, the lemons will release some juice. The next day, transfer the lemons and their juices to a large sterilized canning jar, and press them down firmly into the jar. Add peppercorns and bay leaves, and top with fresh lemon juice. Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming. If properly stored in the fridge, they will keep for up to 6 months.
- The Salt Trick: You can mix salt with lemon juice at a ratio of 2:1. That means you’ll need 1/2 teaspoon of salt per 1/4 cup of lemon juice.
- Day One: Juice lemons, discarding peels, pulp, and seeds. Strain juice through a sieve, jelly-cloth, or cheesecloth and refrigerate juice overnight.
- Day Two: Prepare jars by covering in water and boiling for 10 minutes. Keep pot covered and leave jars hot until ready to fill. Strain juice into pots, leaving sediment and any pulp behind. Heat juice over medium heat for 5 minutes, but do not boil. Warm lids in a bowl of boiled water. Immediately ladle hot juice into hot jars, leaving a 1/4 inch headspace. Wipe jar rims with a damp paper towel, then seal with the warm lids. Process in a boiling water canner for 10 minutes if the altitude is ≤ 6,000 ft, and 15 minutes if the altitude is > 6,000 ft. Once the time is up, turn the heat off and rest jars in the water for 5 minutes before placing them onto a towel-covered bench overnight to cool.
- Next day: Check jars have sealed before labeling and storing in a cool, dry, and dark place for up to 12 months.
Tips for Preserving Lemon Juice
Here are a few additional tips to keep in mind when preserving lemon juice:
- Use Fresh, High-Quality Lemons: Start with the freshest, highest-quality lemons you can find. Avoid lemons that are bruised, discolored, or have a dull appearance.
- Wash Lemons Thoroughly: Before juicing, wash the lemons thoroughly with soap and water to remove any dirt, pesticides, or wax coatings.
- Strain the Juice: Strain the lemon juice through a fine-mesh sieve or cheesecloth to remove any pulp or seeds. This will help prolong its shelf life and improve its appearance.
- Use Clean Equipment: When juicing, storing, or canning lemon juice, be sure to use clean equipment to prevent contamination.
- Label and Date: Always label and date your preserved lemon juice so you know when it was prepared and how long it will last.
Creative Uses for Preserved Lemons
Once you’ve preserved your lemon juice, there are countless ways to use it in your cooking, baking, and beverages. Here are just a few ideas:
- Lemonade: Make a refreshing glass of lemonade using preserved lemon juice. Adjust the sweetness to your liking.
- Marinades: Use lemon juice as a base for marinades for chicken, fish, or vegetables.
- Salad Dressings: Create a zesty salad dressing by combining lemon juice with olive oil, herbs, and spices.
- Baked Goods: Add lemon juice to cakes, cookies, and other baked goods for a bright, citrusy flavor.
- Cocktails: Use preserved lemon juice in cocktails like margaritas, daiquiris, and lemon drops.
Conclusion
Preserving lemon juice is a simple and rewarding way to extend the life of this essential ingredient. Whether you choose to freeze, refrigerate, or can your lemon juice, you’ll always have a burst of citrusy flavor on hand to brighten up your favorite recipes. So, next time you find yourself with an abundance of lemons, don’t let them go to waste – put these preservation tips to use and enjoy the taste of fresh lemon juice all year round!