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Asked by:

Photo by newberrrys

Cooking Level: Expert

Living In: Millbury, Massachusetts, USA
newberrrys is asking: (1 answer)
I found a good deal on lemons the other day, so I bought quite a few {20}. Can anyone give me some ideas what I can do to preserve these lemons. Do I have to squeeze the juice, in order to freeze?Can I freeze them chopped in quarters? I couldn't resist the price 6 for 50cents.. lol Thanks so much

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Last updated: Jan. 8, 2013 11:12 am
Posted: Jan. 8, 2013 7:27 am
Answered by: Rosebud
Jan. 8, 2013 7:34 am
They freeze very well. I have some whole which I use for grating. Then I have some chopped in baggies for other recipes. Good for you!!!
Patty Cakes
Jan. 8, 2013 7:38 am
Marianne does the same thing and rates them over veggies as well. You could juice a couple and put the juice in ice cube trays, freeze then put cubes in zip lock bags.
Jan. 8, 2013 7:56 am . . . some more ideas for freezing.
Patty Cakes
Jan. 8, 2013 8:03 am
She also GRATES them!! Tee tee
Jan. 8, 2013 8:16 am
Thanks everyone, I guess I better get in the kitchen and start juicing.I was wishing it was simply going to be slice and freeze,, lol then fresh lemons all yr..without the work.. alrighty then,lemons here I come!
Jan. 8, 2013 8:53 am
Make preserved lemons that you can later use in Tajine recipes... it's soooo good :)
Jan. 8, 2013 9:02 am
kkelly: have you preserved lemons before? what do you do? When i make middleeastern rice, i add whole slices, so the lemon taste is really nice and pungent.
irayd8 no more!
Jan. 8, 2013 9:28 am
See the recipe "preserved lemons" here on AR-looks simple, I've been meaning to try it.
Jan. 8, 2013 10:17 am
You can freeze them whole, they will be mushy, but for juice is fine. I would suggest if you use zest, to zest them first, freeze in bags, then just throw the whole lemon in bags and freeze. Or if you want to slice or 1/4, flash freeze, then bag.
Jan. 8, 2013 10:55 am
Yes I've made them before, I cut the lemon lenghtwise twice (to form an X through the lenght of the lemon... I'm I clear here? lol), BUT NOT all the way through to the ends, to keep them whole, fill each lemon with about 1tbs of Kosher salt, pack lemons tightly in a sterilized mason jar, add 1 bay leaf, 4-5 black peppercorn, 4-5 coriander seeds add the juice of one lemon and complete with boiling water. Next time I make mine I will can them in Mason jars, I think they will preserve longer. You have to turn the jars over every once in a while and wait 3 weeks to eat them.
Jan. 8, 2013 11:12 am
Great suggestions everyone, THANK YOU. I was off to juice the lemons this morning, but diden't yet!Glad I waited got allot of helpful hints from all of you.
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