When life gives you lemons: addendum

Since starting the preserved lemons earlier this week I came across a great idea for keeping them under the liquid (which, I should have said, is something you need to do).

Some recipes say to squeeze some additional lemons and add that juice to the jar.  But I’ve found that if you squash the lemons in the jar hard and far enough, they make enough juice to cover them  But this clever ruse helps keep the bits at the top under the liquid level.

Just take a tiny jam jar.  I collect these from all sorts of places, but if you don’t have any, just ask at a local hotel or b and b – they often just throw the jars away.  Such a waste!

Place the clean empty jar on top of the lemons.  

Close the lid down and fasten the clip.  You’ll see that this pushes the uppermost pieces under the liquid and keeps them there.

Such a neat idea.  Thanks zerowastechef!  (you may find her blog really interesting and inspiring – I certainly do).

About deborah @ the magic jug

Now I've passed 60 I'm still doing all sorts of things I haven't done before, as well as carrying on with the things I already love. I live a happy life with my long term love Malcolm. In my blog I explore local and low tech ideas, food, growing, making, reading, thinking, walking, and lots of other words ending in 'ing'.
This entry was posted in Climate change, Food, Frugal, Local food, Uncategorized and tagged , , , , , . Bookmark the permalink.

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