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Preserved Lemons


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279 replies to this topic

#271 FlyingChopstik

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Posted 17 November 2014 - 09:37 AM

I learned so much from Paulas books and her posts. I hope shes feeling better that she can rejoin our discussions on here.

#272 Dave W

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Posted 17 November 2014 - 11:44 AM

I've got some embarassingly old (3 years+) preserved lemons where the brine has turned very dark, amber in color. There's no mold in the jars and the lemons are submerged. 

 

Safe to use? Start over?



#273 FlyingChopstik

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Posted 17 November 2014 - 12:50 PM

I've got some embarassingly old (3 years+) preserved lemons where the brine has turned very dark, amber in color. There's no mold in the jars and the lemons are submerged. 
 
Safe to use? Start over?


Hmmmm thats a tough 1. What does it smell like? Were they in the fridge?

#274 Dave W

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Posted 17 November 2014 - 05:00 PM

They were never refrigerated. They smell deep and lemony. The second layer is the same color.

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Edited by Dave W, 17 November 2014 - 05:04 PM.


#275 Smithy

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Posted 18 November 2014 - 02:53 AM

If they smell deep and lemony, instead of obnoxiously off, they're probably safe - despite the disgusting color :-). I doubt pathogens can grow in that brine. I'd try a bit for taste, and if they tasted all right then I'd go ahead and use them. Note, however, that I'm cooking for healthy people with strong constitutions. If you're in doubt about the health or safety consequences you may have better peace of mind if you just discard them.

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#276 Dave W

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Posted 18 November 2014 - 07:31 AM

Thanks for the feedback. I'll make use of them soon.

#277 Anna N

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Posted 06 December 2014 - 09:57 AM

image.jpg

Meyer lemons put up a couple of hours ago. By this time tomorrow they should be properly submerged as they shrink and release more liquid.
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#278 Hassouni

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Posted 07 December 2014 - 06:17 PM

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?



#279 scubadoo97

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Posted 07 December 2014 - 06:24 PM

You don't need a tagine to make a Moroccan braised dish. But use them in anything where you want the perfumed flavor of lemon. A fine dice is interesting in hummus as well

#280 Anna N

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Posted 07 December 2014 - 06:44 PM

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?



Here is a link to get you started

http://www.huffingto..._n_4824738.html
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog