How much liquid is needed in homemade preserved lemons?
I'm making preserved meyer lemons as gifts, and fit 5 or 6 in each quart size jar, along with Paula Wolfert's Safi spices. I squeezed 3 extra lemons worth of juice into each jar, then ended up running to the store for additional (regular) lemons and giving each jar at least another lemon's worth. Now the topmost lemons in each jar are uncovered. Should I add more regular lemon juice? I was also a bit light with the salt, should I add more of that as well? Thank you!!