Lemon juice is a staple in many kitchens. Its bright, acidic flavor can elevate everything from salad dressings to cocktails. But what do you do when you have more lemon juice than you can use immediately? Preserving it is the answer! This comprehensive guide will walk you through various methods to keep your lemon juice fresh and flavorful for months to come.
Why Preserve Lemon Juice?
Preserving lemon juice is not only practical, but it also ensures you always have this versatile ingredient on hand. Whether you’ve harvested an abundance of lemons from your garden or simply want to avoid waste, knowing how to preserve lemon juice can save you time and money. Plus, it allows you to enjoy the taste of fresh lemons year-round, regardless of the season.
Method 1: Freezing Lemon Juice
Freezing is one of the easiest and most effective ways to preserve lemon juice.
- Juice the lemons: Extract the juice from your lemons, ensuring you remove any seeds or pulp.
- Pour into ice cube trays: Pour the lemon juice into ice cube trays. This creates convenient, pre-portioned amounts for future use.
- Freeze until solid: Place the ice cube trays in the freezer and let them freeze until the cubes are solid.
- Transfer to freezer bags: Once frozen, transfer the lemon juice cubes into a freezer-safe airtight container or zip lock bag.
- Store: Label the bags with the date and store them in the freezer for up to three to four months.
Method 2: Refrigerating Lemon Juice
If you plan to use the lemon juice within a few days, refrigeration is a simple option.
- Juice the lemons: Extract the juice, removing any seeds or pulp.
- Pour into an airtight container: Transfer the lemon juice to an airtight container or enclosed glass jar.
- Refrigerate: Store the container in the refrigerator. The lemon juice can last upwards of four days, though it will slowly lose its flavor.
Method 3: Water Bath Canning
Canning is a more involved method, but it allows you to store lemon juice at room temperature for an extended period.
- Juice the lemons: Juice the lemons, discarding peels, pulp, and seeds. Strain the juice through a sieve, jelly-cloth, or cheesecloth. Refrigerate juice overnight.
- Prepare jars: Prepare jars by covering them in water and boiling for 10 minutes. Then turn the heat off, keep the pot covered, and leave jars hot until ready to fill.
- Heat juice: Strain juice into pots, leaving sediment and any pulp behind. Heat juice over medium heat for 5 minutes (do not boil).
- Prepare lids: Warm lids in a bowl of boiled water.
- Ladle hot juice into hot jars: Immediately ladle hot juice into hot jars, leaving a 1/4 inch (0.5cm) headspace. Wipe jar rims with a damp paper towel, then seal with the warm lids.
- Boiling water bath processing: Process in a boiling water canner for 10 minutes (or as stated in the chart below for your altitude). Start timing when the water returns to a full boil. 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.
- Check for seals: Check jars have sealed before labeling and storing in a cool, dry, and dark place for up to 12 months. Jar lids should not flex up nor down when pressed and should be tightly vacuum sealed.
| Processing time for LEMON JUICE in a boiling water canner. | |||
|---|---|---|---|
| Jar Size | Altitude ≤ 6,000 ft. | Altitude > 6,000 ft. | |
| Hot Pack | ≤ Quart | 10mins | 15mins |
Method 4: The Salt Trick
Adding salt to lemon juice can help preserve it for a longer period in the refrigerator.
- Juice the lemons: Extract the juice from your lemons, ensuring you remove any seeds or pulp.
- Add salt: Mix salt with lemon juice at a ratio of 2:1, meaning you’ll need 1/2 teaspoon of salt per 1/4 cup of lemon juice.
- Store: Store the salted lemon juice in the refrigerator.
Other Tips for Preserving Lemons
- Preserved Lemons: You can preserve whole lemons using salt and their juice. This method requires packing lemons with kosher salt and sugar, then storing them in a sterilized canning jar with peppercorns, bay leaves, and additional fresh lemon juice. The lemons need to be submerged in the juice and stored in the fridge for 3 weeks to 1 month before consuming. Properly stored preserved lemons can last up to 6 months in the fridge.
- pH Level: When preserving lemon juice, especially for canning, ensure the pH is 3.8-4 or less. This acidity level is important for preserving and safety.
- Freezing Slices: Freeze lemon slices by slicing lemons into smaller pieces and removing the seeds. Spread the slices on a baking sheet and flash freeze until they’re solid. Transfer the lemon slices to a freezer bag and seal. Frozen lemons will keep for three to four months. You can use frozen lemons in cooking, baking, or as a garnish.
Creative Uses for Preserved Lemon Juice
Once you’ve preserved your lemon juice, the possibilities are endless:
- Lemonade: A classic and refreshing beverage.
- Marinades: Lemon juice tenderizes meat and adds flavor.
- Salad Dressings: A tangy addition to any salad.
- Cocktails: Adds a zesty kick to your favorite drinks.
- Baking: Enhances the flavor of cakes, cookies, and pies.
Conclusion
Preserving lemon juice is a simple yet effective way to ensure you always have this essential ingredient on hand. Whether you choose freezing, refrigeration, or canning, each method offers a unique way to extend the shelf life of your lemon juice. So go ahead, squeeze the day, and enjoy the bright, tangy flavor of lemon juice whenever you need it!