How to store lemon juice

Video: How To Store / Preserve Fresh Lemon Juice For Up To One Year. Two Methods

Content

Method 2 of 2: Canning Fresh Lemon Juice
What do you need
Freezing
Canning
Tips

1 Pour lemon juice into an ice cube tray. Gently tilt the container of lemon juice and pour it into an ice cube tray so that the cube slots are almost full. However, do not pour the juice all the way to the brim, as it will slightly increase in volume when it freezes.

After freezing the lemon juice, you can take as many cubes each time as required for a particular recipe.
If you wish, you can even divide the lemon juice into portions so that you know exactly how much juice is in each cube. For example, you can pour 2 tablespoons (30 ml) of lemon juice into each compartment.

2 Place the juice-filled ice cube tray in the freezer overnight or until the juice is frozen. This can take several hours. The best way to freeze the cubes for sure is to leave the juice in the freezer for 8 hours or overnight.

If you try to remove the cubes from the mold before they are completely frozen, they will crumble and you can splash the remaining liquid juice.

3 Remove the lemon juice cubes from the wells after they are frozen. Bend the shape so it arches in the middle. If after that some of the cubes do not fall out of the cells, slightly rotate the shape, first in one direction, then in the other direction. As you do this, you should hear the cubes separate from the plastic mold.

If some of the cubes lag behind the plastic, but still remain in the cells, remove them, and then rotate the mold again.

4 Place the cubes in a tightly resealable plastic bag. It is best to transfer the lemon juice cubes to another container to empty the ice cube tray. A plastic bag with a zip-lock is perfect for this: you can open it, take the required number of cubes and put the bag back in the freezer.

You can also use a container with solid walls if it has a tight-fitting lid.

5 Mark the bag of cubes and place it in the freezer. To help you remember when you froze the juice, write down the date you froze it with a waterproof marker.If you plan on freezing other juices, you can write "lemon juice" on the bag so you don't forget what's in it.

Lemon juice cubes are best served within 3-4 months, although they will remain edible for at least 6 months.

6 Thaw the lemon juice or place the cubes directly in a serving dish. If you want to add some fresh lemon juice to a drink or dish, remove a few cubes from the bag. If you are adding juice to a cold drink or to a dish that is heating up, you can add the cubes without defrosting them. If you need liquid lemon juice, place the cubes in a bowl and refrigerate overnight to defrost.

Advice: Try defrosting a couple of lemon juice cubes in a glass of water or iced tea for a wonderful refreshing drink for a hot summer day!

Method 2 of 2: Canning Fresh Lemon Juice

1 Sterilize several 250 ml glass jars and lids. Place the jars and lids in the dishwasher and start a sterilization cycle, or simmer for 10 minutes in a large saucepan with a wire rack. If any bacteria remain in the jars, the lemon juice may go bad.
- You will need one 250 milliliter can for each cup (240 milliliters) of lemon juice you want to can.
- The lids to the cans should have a rubber ring to ensure a tight seal.
- If you prefer, you can leave the jars in hot water until you are ready to pour the juice.
Advice: if you live above 300 meters above sea level, add 1 minute to the boil time for every additional 300 meters of altitude.
2 Pour lemon juice into a medium saucepan and heat until simmer. Place the saucepan over medium heat, bring the juice to a slow boil and simmer for about 5 minutes. As a result, the jars will warm up to the correct temperature faster when you pour the juice into them. Plus, they won't burst, which might happen if you pour cold juice into hot glass jars.
- If you don't want the pulp to remain in the juice, strain it before boiling.
3 Fill the autoclave halfway with water and bring it to a boil. The easiest way to preserve lemon juice is in a water bath in an autoclave. If you do not have an autoclave, you can use a saucepan with a wire rack at the bottom. Fill about halfway with water, place over medium to high heat and bring the water to a boil.
- If you are using a saucepan, make sure that the jars do not touch the bottom. If they touch the bottom, the glass may shatter due to heat.
4 Pour the juice into the jars and close them. It is necessary to fill the jars almost completely, as trapped air can cause the juice to spoil. However, the juice can expand during the canning process and pressure can break the can, so leave about 5 millimeters of free space at the top of each can.
- To close the jar, place the flat lid on it and screw the ring tightly.
5 Place the jars in boiling water in an autoclave or saucepan with a wire rack. If you have a jar tongs, grab each jar one by one by the neck and place it in an autoclave or saucepan. If you don't have these tongs, use a tea towel or oven mitts instead. However, be careful not to touch the boiling water or burn yourself. In any case, lower the cans slowly so as not to splash the boiling water and burn yourself.
- Jar tongs are inexpensive and can be found where other preservation tools and supplies are sold. They resemble conventional tongs, but are designed to securely hold the round neck of a glass jar.
- If the autoclave has a grate with handles, place the jars on the grate and then lower it into the autoclave using the handles. However, in this case, you should be careful not to burn yourself.
- After placing all the jars in the autoclave or saucepan, the water should cover them by about 3 to 5 centimeters. If not, add hot water.
6 Close the autoclave lid and process the cans for 15 minutes. During these 15 minutes, the water should continue to boil. This will ensure a seal and keep the lemon juice inside the cans fresh.
- After 15 minutes, turn off the heat and wait for the water to stop boiling before proceeding.
7 Remove the cans carefully from the water and wait until they cool down. After you have processed the jars and the water has stopped boiling, carefully remove them from the autoclave using a jar tong or a tea towel. The jars and lids will be very hot, so be careful not to burn yourself. Place the cans in a draft-free area. Place them at least 5 centimeters apart so that they don't shatter as they cool.
- The jars will completely cool down after a few hours.
8 Label the jars and store them in a cool, dry place. Write the date and "lemon juice" on the lid of each jar so that you don't forget when you closed the juice and what exactly is in the jars. After that, place the jars in a secluded place where they will not interfere with anyone, for example, in a kitchen cabinet or pantry.
- If you sterilize and close the jars correctly, the juice will last for 12-18 months.
- To make sure the jars are properly closed, press down on the middle of the lid. If there is a popping sound or the lid sags and then unfolds again, the jar is not tightly closed. In this case, put it in the refrigerator and use the juice within 4-7 days.