Ingredients for Making Canned Lemons with Salt
- Lemon 2 kilograms
- Salt 1 teaspoon per fruit
- Coriander 4 grains
- Black pepper peas 4 grains
- Dried chili pepper 2 pieces, approximate length 3-4 centimeters
- Laurel leaf 4 pieces
- Main ingredientsLemon
- Serving 6 servings
- World Cuisine
Bowl, Kettle, Plate, Lid metal for seaming - 2 pieces, 1 liter can - 2 pieces, Deep pan, Key for preservation, Tongs for preservation, Wool blanket, Plate
Preparation of canned lemons with salt:
Step 1: prepare the fruits of the lemon, sterilize the jars and put the spices.In order for the lemons to be tasty and poured with juice, the fruits must be taken solid and very juicy. Put the lemon in a bowl. We rinse it under running water and soak in it on 30 minutesso that bitterness comes out of the skin. After that, we take the soaked lemons alternately in our hands and with the help of a knife we make cuts on one side of the lemon. First, parallel and then perpendicular, in simple words, cross, crosswise. The result is a lemon - a flower, and we will stuff its core. While the lemon is soaked, we sterilize the jars. This is done simply, take a kettle with water, inside it put 2 metal lids for preservation and put it on a stove that is turned on at a strong level. When the water begins to boil, remove the lid from the kettle and insert a 1 liter can with the neck down in the neck of the kettle. The jar began to sweat, sterilize it, thus, for 15 minutes. With a waffle towel, place the sterilized jar on a clean table, gently holding it with your hands upside down. We leave the sterilized lids in boiling water. In each sterile jar we put 2 grains of coriander, 2 grains of black pepper, 2 leaves of laurel and 1 small hot chili pepper. We take prepared lemons and stuff them with 1 teaspoon of salt. Those who like salt can put more salt. Stuff the filled lemons with clean hands in a jar and gently squeeze, so that the juice goes from them. Do not crush lemons strongly, because they can lose their shape and elasticity.
Step 2: prepare a water bath.We cover the jars with lemons with sterilized lids, which we take out of the kettle using canning tongs. And give lemons, infuse with salt about 30 minutes. During this time, they will release juice, which will completely cover the stuffed fruits to the top. While lemons settle, take a deep pot, pour running water into it and put on a stove, turned on at a strong level. Dip jars of lemons and spices in cold water. The water should be two fingers below the neck of the can. Boil the jars for 15 minutes and pull them out using special forceps to lift the cans along with the lids. We take the key for canning and screw the lid on the jar. Each hostess has an individual key, so the process of clogging the jars depends only on your preservation key. The lid should fit snugly to the surface of the can so that no air enters it. We turn the finished jars with their neck down and place them under a woolen blanket until they have completely cooled, about 1 day. Ready jars with lemon put in the pantry or cellar.
Step 3: serve canned lemons with salt.Canned lemons and salt are served on a plate under a glass of vodka or tequila. This lemon goes well with fish or meat dishes. It can also be used in the preparation of various sauces and marinades. Often with this lemon, various cheese snacks are prepared, used for baking meat and fish pies. Lemon and salt are spicy and very spicy. Enjoy your meal!
- - Lemon can not be stuffed, but put whole in jars, after making a couple of holes in it with a fork or knife.
- - You can make your lemon more fragrant by adding to it a couple of grains of allspice and 5 grams of vanilla (on the tip of a knife). And you can also make the lemon less spicy if you put fewer spices and completely discard the chili pepper.
- - If your lemon has not enough juice, and it does not completely cover the fruits, you can add ordinary lemon juice or a little boiled clean distilled water to the jar.