Saturday, July 16, 2011
Lemons four ways
1. Chop them up to make marmalade.
3. Preserve the smallest ones in salt.
4. Freeze the juice in 4 icecube trays.
Jul 17 update: Marmalade was jarred today. Limoncello will take several months to infuse. Salted lemons will be ready to use in another month. It's satisfying work, and I feel like I'm putting money in the bank.
Data: 12C chopped lemons + 1.5Q water soaked 24 hrs => 3batches(6+6.5+1C mixture + 5+5+.75C sugar) = 13.5C yield (3pt + 3-12oz + 3-8oz). // 2L: 16 lemons + 1.2L-80proof. 1.5L: 10 lemons + .75L-80proof. // 1L salted lemons. // 1 tray = 16 cubes = 1C juice.