Guys, I kicked butt on Sunday. I swiffered the walls (to get rid of cobwebs), scrubbed the toilets spotless, picked up dog poop in the backyard, swept/vacuumed/swiffered the floors, planted my tomato seeds, made the beds, did laundry AND did the dishes.
But somehow during all of that I found the time to process almost 13 total pounds of lemons I had purchased from Lemon Ladies Orchard. Based in California, Lemon Ladies Orchard offers delicious and fragrant meyer lemons which are Certified Naturally Grown.
Earlier in the week I made lemon bars, following it up with a lemon pie on Saturday. My big “lemon” day was on Sunday when I canned a lemon and ginger concentrate, dehydrated lemons, and made a lemon and rosemary salt for the Food In Jars mastery challenge.
I love canning and trying to preserve as much of my garden harvest as I can. I tend to stick to jams/soup bases/pickles but am always looking for ways to expand my skills. When I came across the year-long food preservation mastery challenge hosted by Food in Jars earlier in the month, I knew I had to participate. The challenge focuses on a different skill each month.
Calendar of Preserving Skills
January – Marmalade
February – Salt Preserving
March – Jelly OR Shrubs
April – Quick Pickles
May – Cold Pack Preserving
June – Jam
July – Hot Pack Preserving
August – Low Temperature Pasteurization
September – Fruit Butter
October – Drying and Dehydration OR Pressure Canning
November – Fermentation
December – Fruit Pastes
Though I missed out on January, I was excited to hop right in with February’s challenge of Salt Preserving. Since I already have a jar of preserved lemons hanging out on top of the fridge that I started back in January, I decided to create a citrus salt.
As I was making my lemon and ginger concentrate, I zested each lemon before juicing them. I spread the zest out on a pan and added coarse Kosher salt, mixing until I found the ratio I liked. I decided to make it a little heavier on the zest than on salt to reduce my overall salt intake. Using some fresh rosemary from my mom’s house, I clipped rosemary into small chunks, mixing them into the zest and salt mixture.
I’m letting it sit until dry (which if you are in a rush, you can heat it in the oven on your lowest setting until dry), stirring it around whenever I venture into the kitchen. It’ll probably take about 2-3 days for the mixture to dry before I place it in a jar.
I’m excited to use this salt mixture the next time we cook some of our Alaskan halibut. Lemon Ladies Orchard also included some fresh Bay leaves in my box and I can’t wait to use those as well.