Sunday, September 19, 2010

Exhibit A in the Case Against Canning

Ha! Manatee- Ha!

I have begun to use my canning jars.

Let me present to the jury, exhibit A- Preserved Lemons. I will use one preserved lemon in a recipe for Moroccan Chicken, the other 5.....well, I may need your help for that.

Preserved Lemons

6-8 Lemons
1/4 to 1/2 cup of kosher salt

1. Sterilize your jar- I think the easiest way is to pop it in the dishwasher and run it.

2. Make a thin layer of salt in the jar. Put the rest of the salt into a bowl.

3. Cut lemon in quarters, but stop cutting 1/2 inch from base, so quarters remain attached.

4. Holding lemon over bowl, open lemon and spread salt over exposed flesh.

5. Close lemon and roll it in salt so salt gets on skin.

6. Smooth lemon into jar.

7. Repeat with as many lemon as you can squeeze into jar.

8. With any remaining lemons, juice them into another bowl and then pour into jar so that juice is covering all the lemons.

9. Seal jar and but in pantry (cool, dark place). For the next 4 weeks, you will need to flip the jar every day.

10. After four weeks, you can start to use your preserved lemons. Once the jar is opened, keep it in the refrigerator. The lemons will stay good for 6 months. Make sure there is always lemon juice covering the lemons (you may need to add fresh lemon juice). When you retrieve a lemon, use a wooden spoon (not your fingers) so you are not introducing any bacteria into the jar.

WORD TO THE WISE: Since you are working with both lemons and salt, make sure you do not have any cuts on your hands.

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