All questions

The Shelf Life of Preserved Lemons

I found a jar of preserved lemons hidden in the pantry that I made about 4 tears ago. According to various cookbooks,the shelf life ranges from 6 months to one year to indefinitely. The lemons were preserved with a couple of bay leaves,coriander seeds and black peppercorns.Oh and lots of salt! They have remained submerged in the lemon juice.
Are they still safe to use?

asked by T.T. over 3 years ago
7 answers 2945 views
Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Good to know. I've got some in the fridge that need to get used up.

Default-small
added over 3 years ago

Thanks Amanda! Do the flavors loose their brightness,or they are not as lemony? I ll give one a try. I am itching to use them. I suppose I'll have to get some fresh jars going.

I would love to hear some more feed back on this thread

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Thank you for asking the question, TT. The same had crossed my mind, but I obviously hadn't run it to ground. I seriously have a lot that have been in the fridge for probably 4 months now. I've used a few, but I need to get a move on. I'd hate to lose them.

New_years_kitchen_hlc_only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

I have some preserved lemons made about 15 months ago with my own, right off the tree, Meyers and a lot of good, fresh juice, which I topped off every few months until lemon season ended last summer. I topped off the lemon juice again in January. The preserved lemons now are terrific. They're a bit more mellow, but with a deeper lemon flavor, than the "younger" ones. I don't refrigerate them, but do keep them in a consistently cool storage area, away from the light. (I'm still trying to figure what I was thinking at the time, making 4+ quarts of them . . . . ) ;o)

New_years_kitchen_hlc_only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

Also, I read somewhere (a respected cookbook author, I'm sure, but I cannot remember who) saying that he doesn't even open his until they've been around for a year, because he likes the ones that have aged so much better. I agree. That said, I also topped mine off with fresh lemon juice, which I suspect contributes to their good staying power. ;o)

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

If 4 quarts have you wondering what you were thinking, AntoniaJames, I have 10. Seriously.