How to Store Lemons - A Few Simple Ideas
Lemons are tangy and zesty citrus fruit powerhouses packed with vitamin C and healthful antioxidant benefits. Most lemons are most refreshing when they are properly stored and kept in appropriate conditions. In order to keep lemons tasty, tart, acidic and astringent, there are a few simple storage ideas that you can administer. These helpful steps can keep lemons fresh for up to several weeks to several months at a time. Does this Spark an idea?
Things You'll Need
- Carton
- Plastic storage containers
- Ziplock bags
- Glass jar
- Freezer bags
- Kitchen towelette
- Sharp cutting knife
- Cutting board
- Saucepan
- 2 3/4 cups sugar
- 4 cups water
Instructions
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Unrefrigerated Storage
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Place whole lemons in a well-ventilated carton left in a pantry or cool cabinet. Store lemons in an area that doesn't exceed 45° to 48° F. Lemons kept in cool storage containers can last up to a week before expiring. Before use, rinse lemons under clean, running tap water before cutting.
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Place lemons in a glass jar to keep in a refrigerator. Clamp the top of the jar airtight to prevent moisture loss.
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Place lemons in a plastic ziplock bag to extend refrigeration shelf life for up to six weeks.
Freezer Method
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Place whole lemons inside freezer bags to keep for three to four months. Since lemons will be mushy after thawing, you can make use of lemons by squeezing them to make lemon juice.
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Prepare lemons for cutting and storage. Rinse each lemon under cold running tap water and dry them with a dry kitchen towelette.
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Cut each lemon in half from its horizontal center on a hard surface cutting board or countertop with a sharp cutting knife. Peel the lemon's skin with your thumb, carefully separating the lemon's inner lining from the peel.
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Remove lemons' membrane and seeds.
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Bring to boil 2 3/4 cups of sugar and four cups of water in a saucepan. Reduce heat after five minutes and pour sugary glaze over each lemon once it cools. Place lemons in heavy-duty freezer bags inside a freezer set at 0 F to allow them to keep for up to three to four months.
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References
Resources
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