Safe to Eat?

giddyupgo(9a)March 28, 2011

Hi all, quick question. I made some preserved lemons about three weeks ago. The recipe said to simply put the lemons in a preserving jar, cover them with lemon juice and add about a quarter cup of salt, then leave them in a warm place for 21 days. I used a preserving jar that had been "sterilized" in the dishwasher but later learned that dishwashers don't do a very good job sterilizing, but was told that since this was a high-acid, salty recipe there were no safety issues.

So today I opened up the jar to use some of the lemons and discovered that the juice is no longer completely covering them. The lemons on the top are sticking out of the juice, I suppose because the juice has been absorbed by some of the lemons. Anyway now I'm not sure if these are safe to eat because they've been exposed to air. I actually took the top ones out and tossed them, then added more juice but am not sure if that's good enough. Anyone know?

Thanks in advance!


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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Yes. That acidic the only concern is molds or fungus. If no signs of either then they are fine to eat.


    Bookmark   March 28, 2011 at 7:18PM
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Thank you, much appreciated!

    Bookmark   March 28, 2011 at 9:29PM
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readinglady(z8 OR)

Next time monitor a little more closely and when the level starts to drop, add lemon juice and salt in the same proportions as originally.

The exposed lemons would have been safe to eat; the flavor would just not be as fully developed.


    Bookmark   March 29, 2011 at 2:02AM
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