Five ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt)

five ideas for preserving lemons on simplebites.new

Winter is spilling over into its sixth month, bringing snow and freezing temperatures once again to our northern city. At dinner yesterday I tried to look on the bright side: “At least we don’t have to mow the lawn”, then slumped back into my chair, sighing over the elusive spring and her warm winds.

Last month I collected myself and resolutely embraced winter salads, but early March found me longing for fruit other than lackluster apples. Spurred on by fellow home preserving enthusiasts, Marisa and Autumn, I treated myself to a box of Meyer lemons from Lemon Ladies Orchard in California.

In record time the lemons arrived in good shape, and opening the box was better than unwrapping a Christmas present. The sweet smell perfumed my kitchen instantly and almost as quickly, my head began to swirl with ideas.

I was smitten.

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DIY: Stir-fry Vegetable Freezer Packages

With late summer produce so plentiful and affordable at the markets, it makes sense to stock up while the “going” is good. A recent chat with my mother about preserving garden vegetables turned me on to this idea for freezing blanched (lightly cooked) stir-fry vegetables in meal-sized portions.

The concept is simple – prepare and cook vegetables separately, then combine them and package in resealable freezer bags for use all winter long. (We covered this last summer when we preserved broccoli for the freezer.) While the texture of the reconstituted-from-frozen vegetables is missing the firm, toothsome quality of fresh, they still retain their flavor and color, and are by no means mushy.

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Preserving Summer: A Round-Up of Inspiration

In case you wanted to approach Labor Day weekend in a very literal sense, I’m sharing a round-up of preserving tutorials for seasonal fruits and vegetables today. I’ve set aside some time tomorrow to pack my freezer with certain vegetables and berries that I know will be disappearing from the market soon.

For a practical application of this post, may I suggest you first scan the list below, then take note of what you and your family will use the most. After that, think about what you are able to source – Is blueberry season over? Are your favorite saucing apples ripe yet? – before deciding on a weekend project.

Here is more practical advice on how to make time and get organized to can and preserve the harvest. Have fun!

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Lacto-Fermentation: A Healthier & More Sustainable Way to Preserve

This post was originally published on July 16, 2010. Written by Shannon of Nourishing Days.

In March we ate the last of 5 1/2 gallons of lacto-fermented vegetables. They stored for over six months in our refrigerator and I didn’t boil a single pot of water.

I think everyone should try lacto-fermentation for three reasons:

  1. The product is a living food, full of enzymes and probiotics.
  2. The process is much faster than waterbath or pressure canning.
  3. The process (and storage) can be done with zero energy usage.

A healthier product in less time and with less energy usage? Yes please!

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Eat Well, Spend Less: Homemade Substitutes for Grocery Staples

Has anyone else noticed the rapidly rising price of food lately?

I have, and I’ve been comparing receipts with several other food bloggers. The results of our research has prompted us to bring you a series to help you spend less while continuing to eat well.

Our series Eat Well, Spend Less will touch on topics such as buying (and storing) food in bulk, frugal meals, menu planning, and much, much more.

Get ready to learn a lot and be equipped for the rising costs of everyday food.

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