In the season of lemons you can squeeze them and keep the juice to always have it at hand in the kitchen. In the freezer it will remain as fresh and tasty as freshly squeezed. Depending on how much lemon juice you want to keep, you can use an ice cube mold or a jar. In both cases you will have excellent fresh lemon juice available at any time of the year.
Steps
Method 1 of 2: Store the Lemon Juice in Cubes
Step 1. Pour the lemon juice into the ice cube mold
Tilt the juice container carefully and fill the square-shaped spaces in the mold almost to the brim. Since the lemon juice will expand slightly as it freezes, be careful not to overfill the mold.
- This method allows you to measure the lemon juice very easily at the time of use.
- If you want, you can measure the juice for each cube to know the exact amount. For example, you can pour two tablespoons of lemon juice into each compartment of the mold.
Step 2. Place the mold in the freezer overnight or until the juice has solidified
It can take several hours for the lemon juice to freeze. The best way to make sure it's completely frozen is to leave the mold in the freezer for 8 hours or until the next day.
If you remove the cubes from the mold before they have completely solidified, they will break and the lemon juice will disperse
Step 3. Take the cubes out of the mold
When the lemon juice is completely frozen, fold the mold so that it arches in the center. If the cubes do not come out on their own, twist the mold slightly, first in one direction, then in the other. You should hear the sound of the cubes falling apart.
If some cubes don't come out of the mold, gently fold and twist them again
Step 4. Place the lemon juice cubes in a resealable food bag
To get the mold back for its original purpose, it is best to transfer the cubes to another container. A zip-lock food bag is the perfect choice because you can open it, take the cubes you need and put the remaining ones back in the freezer.
If you prefer, you can use an airtight food container
Step 5. Label the bag and return the cubes to the freezer
Write the date on the bag with a permanent marker. If you plan to freeze other varieties of juice, also specify the type of content so as not to get confused.
Lemon juice can last for over six months, but it is preferable to consume it within 3-4 months from the date of freezing to prevent it from losing its properties
Step 6. Thaw the lemon juice or incorporate the cubes directly into the recipe
If you want to add some lemon juice to a drink or dish for flavor, take a few cubes from the bag. If it is a drink that should be drunk cold or a dish during cooking, you can add the cubes without having to let them defrost. If you prefer to use the juice in liquid form, put the cubes in a bowl and let them thaw slowly in the refrigerator.
Suggestion:
Melt a couple of cubes of frozen lemon juice in a glass of water or iced tea to cool off during the hot summer days.
Method 2 of 2: Store the Lemon Juice in a Jar
Step 1. Sterilize jars and lids
It is essential to sterilize the jars to prevent bacteria from spoiling the lemon juice. Use several half-liter jars, depending on how much juice you want to freeze. You can wash them in the dishwasher at a high temperature or leave them soaked in boiling water for 10 minutes. In the second case, don't forget to insert a grid in the pot to prevent the jars from touching the bottom and breaking during boiling.
- Use a half-liter jar for every 250ml of lemon juice.
- In addition to the jars, it also sterilizes lids and O-rings.
- You can leave the jars immersed in boiling water until you are ready to fill them.
Suggestion:
if you live above 300m, add one minute of boiling for every 300m of elevation gain.
Step 2. Pour the lemon juice into a medium-large saucepan
Heat it over medium heat to bring it to a boil, then let it boil for 5 minutes. Being hot, the lemon juice will more easily reach the required temperature once placed in the sterilizer. Furthermore, you will not risk that the jars suffer a thermal shock and break.
If you wish, you can filter it before heating the lemon juice to remove all traces of pulp
Step 3. Fill the sterilizer half full with water and bring it to a boil
The canned sterilizer is a very useful and simple to use professional tool. Alternatively, you can use a large pot and a grid to place on the bottom to prevent the jars from breaking when touching it. Fill it halfway with water and bring the water to a boil over medium-high heat.
If you use a normal saucepan, it is essential to make sure that the jars cannot touch the bottom, otherwise they could shatter due to the high heat
Step 4. Pour the juice into the jars and seal them
It is important to fill them almost to the brim because the air can cause the lemon juice to spoil. Since the juice may expand during the sterilization process, it leaves only 5-6mm of space to prevent excessive pressure from breaking the jars.
To seal the jars, place the lid on the mouth, then screw the metal ring firmly
Step 5. Immerse the jars in boiling water
Some canning sterilizers have an internal structure that allows you to insert and remove the jars from the pot with ease. Alternatively, you can protect your hands with a kitchen towel or oven mitt (make sure they don't get wet or you could burn yourself). Either way, submerge the jars very slowly to avoid splashing yourself with the boiling water.
- If your sterilizer is not equipped with the accessory that is used to insert and remove the jars, you can buy it in kitchen stores or online. If you don't want to buy the complete structure, you can opt for a jar clamp which is equipped with a comfortable handle and adapts to different shapes and diameters.
- If your sterilizer is equipped with the structure that is used to accommodate the jars, after filling it, hold it by the handle located on the top and carefully dip it into boiling water to prevent it from splashing.
- After placing the jars in the pot, make sure they are submerged in at least 3 cm of water. If necessary, add more.
Step 6. Close the sterilizer and pasteurize the lemon juice for 15 minutes
The water must boil constantly. The vacuum packed lemon juice will keep fresh for a long time.
After 15 minutes, turn off the heat and wait for the water to stop boiling
Step 7. Remove the jars from the boiling water with extreme caution and let them cool
When the water has stopped boiling, use the jar lifter or tongs to get it out of the pot. The glass and lids will be hot, so be careful to avoid burning yourself. Put the jars in a place protected from drafts, at a distance of at least 5 cm from each other to prevent them from shattering when they cool.
It will take several hours for them to cool completely
Step 8. Label the jars and store them in a cool, dry place
Put the date and the words "Lemon juice" on the lid of each jar so you don't forget what it contains and how long you have kept it in the refrigerator. Store the jars in a safe place, such as in the pantry or in a kitchen cabinet.
- If the jars have been sterilized and sealed properly, the lemon juice will last up to 12-18 months.
- To make sure the jars are sealed, press the lids in the center. If the lid drops and then rises again or if you hear a "clack", it means that the jar is not sealed properly. In that case, keep it in the refrigerator and use the lemon juice within 4-7 days.
wikiHow Video: How To Store Lemon Juice
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