richard-in-cincy
Well-known member
I made a gallon of limeade last week, but really, other than drinks and candied peel, how to preserve the harvest?
All ideas are graciously accepted.
All ideas are graciously accepted.
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Lemons and Limes are literally falling off the trees and I cannot keep up...
- Thread starter richard-in-cincy
- Start date
melissa-dallas
Well-known member
I zest them and freeze the zest, then freeze juice flat in freezer bags
If it is thin enough in the bags I can break a piece off when I just need a little.
Lemon & lime curd use a lot.
If it is thin enough in the bags I can break a piece off when I just need a little.
Lemon & lime curd use a lot.
richard-in-cincy
Well-known member
Thank you both!
Our little citrus season is small, but when it hits, it is intense. I will start with the freezer zests and juices. I literally have half dozen limes laying on the floor in the solarium.
Our little citrus season is small, but when it hits, it is intense. I will start with the freezer zests and juices. I literally have half dozen limes laying on the floor in the solarium.
mariadnoca
Moderator
Yep, zest and freeze zest in ziploc, juice in ice cube trays. One cube = approx. 1 oz.
Mostly, in our warmer climate, I leave them on the tree and don't do a big pick. They will keep pretty well on the tree for quite a while so can grab them when I need them.
Mostly, in our warmer climate, I leave them on the tree and don't do a big pick. They will keep pretty well on the tree for quite a while so can grab them when I need them.
mariadnoca
Moderator
Also, a friend keeps holiday lights on her fruit trees to keep them from freezing.
Works well in light freeze areas.
Works well in light freeze areas.
Ditto what Melissa and Cathy said. Last year we had over 1200 lemons
I still have bags of frozen lemon cubes in my freezer, What a joy to always fresh lemon juice and zest at my finger tips with no work involved. My lemons are almost ready for this year, but thankfully we do not have such a large crop. I have made some of the best lemon salad dressings ever. One uses the entire lemon, and is absolutely the best. Cafe Sucre website lady Chris Scheuer is a vinaigrette genius.
I still have bags of frozen lemon cubes in my freezer, What a joy to always fresh lemon juice and zest at my finger tips with no work involved. My lemons are almost ready for this year, but thankfully we do not have such a large crop. I have made some of the best lemon salad dressings ever. One uses the entire lemon, and is absolutely the best. Cafe Sucre website lady Chris Scheuer is a vinaigrette genius.
You could use this RE: Spicey Lemonade
You could leave the spices out, freeze it to preserve OR can it in a boiling water bath for 10 minutes. If you wish to can it, do not decrease the lemon juice BUT you may increase the lemon juice to your liking.
From “New Recipes From Quilt Country” by Marcia Adams
“Old-Fashioned Spicy Lemonade.
“Makes a scant quart syrup; approximately 32 glasses full.
“Lemonade is a favorite beverage in Amish and Mennonite Communities, not just in the summer but year-round. Lemons were at one time considered a great luxury and if a housewive had six lemons a year, she considered herself very lucky. When refrigeration was not available, lemons were stored, buried in sand, in crocks.
“This version starts with a spicy lemon syrup base that can be kept on hand in the refrigerator; it is very convenient and most refreshing after a hot summer day of antiquing.
“3 tablespoons lemon zest
“4 cups sugar
“4 cups water
“2 cinnamon sticks
“Juice of 6 lemons
“In a deep saucepan, combine the lemon zest, sugar, water, and cinnamon sticks. Bring the mixture to a rolling boil. Boil gently, uncovered over medium heat for 5 minutes. Remove from the heat and cool. Strain the mixture through a fine wire sieve or cheesecloth. Add the strained lemon juice to the sugar syrup. Transfer to a glass container and refrigerate until needed.
“To make the lemonade, mix 4 tablespoons of the lemon syrup with 1 cup of cold water. Fill 2 water glasses with Ice and pour in the lemonade; this is enough for 2 average-size water glasses. Garnish and serve.”
You could leave the spices out, freeze it to preserve OR can it in a boiling water bath for 10 minutes. If you wish to can it, do not decrease the lemon juice BUT you may increase the lemon juice to your liking.
From “New Recipes From Quilt Country” by Marcia Adams
“Old-Fashioned Spicy Lemonade.
“Makes a scant quart syrup; approximately 32 glasses full.
“Lemonade is a favorite beverage in Amish and Mennonite Communities, not just in the summer but year-round. Lemons were at one time considered a great luxury and if a housewive had six lemons a year, she considered herself very lucky. When refrigeration was not available, lemons were stored, buried in sand, in crocks.
“This version starts with a spicy lemon syrup base that can be kept on hand in the refrigerator; it is very convenient and most refreshing after a hot summer day of antiquing.
“3 tablespoons lemon zest
“4 cups sugar
“4 cups water
“2 cinnamon sticks
“Juice of 6 lemons
“In a deep saucepan, combine the lemon zest, sugar, water, and cinnamon sticks. Bring the mixture to a rolling boil. Boil gently, uncovered over medium heat for 5 minutes. Remove from the heat and cool. Strain the mixture through a fine wire sieve or cheesecloth. Add the strained lemon juice to the sugar syrup. Transfer to a glass container and refrigerate until needed.
“To make the lemonade, mix 4 tablespoons of the lemon syrup with 1 cup of cold water. Fill 2 water glasses with Ice and pour in the lemonade; this is enough for 2 average-size water glasses. Garnish and serve.”