Originating from the Mediterranean culture and North African countries, the lemon is a citrus fruit that is often used for cooking! With its thick, bright yellow skin, it is considered imperishable, but like all fruits and vegetables, it tends to spoil quickly. What a shame! Especially for this vitamin C. In juice or infusion, it is effective against colds and flu. In high season, we are tempted to buy more than reason. Here’s a tip from a chef; Here’s how to keep your lemons longer than a year!
Like all fruits and citrus, lemons continue to ripen in your home. So how do you store it to make that famous lemon pie that the whole family loves? Left outside and displayed in full light in the fruit basket, they spoil in a week. Especially if they are placed next to bananas. In the refrigerator, as long as you regulate the temperature well, they will want to ruin everything, 3 weeks!
How to keep your lemons longer?
Lemon: the best ally for health and hygiene
This citrus fruit has become an indispensable part of the house. In juice, peel, jam, fresh it brings flavor and aroma! It is also used in “detox” programs. It cleanses the body, like many places in the house. Like all food, its price varies depending on the market and the season. The point is to fill it up. It is quite possible to buy a very large quantity of it to condition it for year-round use.
The trick to keep your lemons longer than a year
Without pasteurization, without special additives, in no time and for just under two dollars.
- Take a canning jar (3 cups) depending on the size and number of citrus you want to keep;
- Wash them and cut off the ends;
- Cut them into halves, then into quarters;
- Salt with a teaspoon of salt, no more;
- Add ten peppercorns, a bay leaf, thyme sprigs and lemon juice to the bottom
- Cover and close! There you have it, your lemons are ready to last a whole year!
- Extend the life of your lemon by putting it in the freezer.
If you have too many lemons, you can freeze them just fine! In chunks, slices or whole, maintain them. They last up to four months. Beyond that, it remains more difficult, especially since they give off water when thawed and become softer. Take the time to wrap them in quarters, a sheet of baking paper to separate them and avoid lumps. Place them in a zipper lock bag or airtight box before putting them in the freezer. In the oven, with a fish to sublimate them.
A little lemon zest and you’re done!
Consuming a lot of lemon generally means throwing away the peel, which is a shame! Set it aside and turn it into a bowl . Wrapped in small plastic bags and put in the freezer, they will be used for your cakes and pies. What remains are the candied lemons. Because of their particular taste, they are not suitable for everyone. Certainly they are not suitable for pastries, but they enhance a mixed salad or antipasti.
As you, dear readers, have understood, it is quite possible to keep lemons for more than a year! If you are organized, you will always have a lemon at hand.
