About a month ago, I set about preserving some lemons, a process I assumed would be rather simple and straightforward but has since become plagued with doubt and deadly fears. You see, in order to properly preserve lemons — Meyer lemons, no less! — the citrus must be submerged in its own juices. Easier said than done. Turns out my jar has an air pocket in the lid, and that coupled with the rinds’ tendencies to float, has caused me some concern. The lemons have thus remained largely submerged but not entirely.
So now I’m at a crossroads. Chuck the whole thing? Or press onwards?
Here’s the jar from above. Everything looks and fine and dandy at this point.
The process has taken its toll on the jar. Little rust marks where lemon juice had dried now pock the previously pristine metal brackets.
For the first time in three weeks, I open the jar. There doesn’t appear to be anything growing atop that first lemon (which frustratingly kept rising above the juice). The liquid certainly seems thicker, but is it safe?
It’s hard for me to believe that anything could grow in a highly salted, highly acidic environment, but then again, is it worth the risk? Maybe I should just discard the top lemon? I don’t know. One thing’s for sure: if I am to do this again, I’m gonna get a different type of jar. For now I’ve placed the whole contraption in the fridge while I ponder my decision.