Lemon peels, like those of other citrus fruits, have been used in the preparation of food and drinks for centuries. This fruit comes from Asia and has become very important in European, Middle Eastern and Asian cuisine; there are dozens of varieties and all of them can be preserved, although some have skins richer in essential oils and therefore more fragrant. Preserving lemon peels is a job that pays off widely, as this fruit is not in season all year round. The peels are rich in vitamins A and C, potassium, fiber, polyphenol flavonoids that lower LDL cholesterol, calcium and provide several nutritional benefits, especially if they are consumed regularly. You can use them in the kitchen in many different ways, in both sweet and savory preparations and you can also extract the juices.
Steps
Method 1 of 4: Prepare the Lemons
Step 1. Choose the freshest citrus fruits you can find and handpicked if possible
Some people are lucky enough to have a lemon tree in their garden or to live next to a person who grows them.
- Sometimes trees and shrubs have sharp thorns, so you need to wear protective clothing and gloves.
- If you have a very large tree, use a fruit picker or, even better, ask one or more friends to help you, each with a tool like this.
Step 2. Divide the lemons into two groups, wash and dry them
Put all those that have superficial imperfections on the skin in one group, in the second put all those with deeper dents or damage.
- This is an important step if you have a large amount of hand-picked fruit.
- Store them in two bags or bowls. If someone helps you, have one person wash a group of lemons while you think of the other; remember to throw away any fruit that looks moldy or affected by disease.
- Pat them dry or leave them in the air in an environment with good ventilation; if they are exposed to moisture for too long, they can rot.
Step 3. Store the whole and flawless ones in a plastic bag inside the refrigerator
If you are going to use them right away, you can skip this step.
Lemons keep longer in a plastic bag inside the fridge, even four times longer than those kept at room temperature
Step 4. Remove blemishes
Lemons that you have peeled off portions of should be used first or stored in the refrigerator until you are ready to use them.
- Blemishes aren't a big deal, but if you're making jam or caramelized lemons, chances are you don't want to eat ugly dark portions, so throw them away.
- If you wish, immediately squeeze the citrus fruits; for more details read the last section of this article.
Method 2 of 4: Freeze the Peels
Step 1. Use a rigalimoni and remove the zest from the fruit
It is a valuable tool that allows you to remove only the exocarp (the outer layer of the peel) and is available in different sizes.
Step 2. Use lemon to extract juice and seeds for pectin
Read the last section of the article to find out more.
Step 3. Place the zest in canning jars and freeze it
Use glass jars instead of plastic bags; this way, you are sure that the small portions do not get squashed and that they do not crumble in the freezer.
Method 3 of 4: Dry the Peels
Step 1. Remove the lemon peel in wide strips using a peeler
The larger segments are perfect for drying storage.
- Use what is left of the citrus fruit to extract the juice by referring to the last part of this article.
- Store the seeds in a bag inside the freezer, they will be useful for extracting the pectin.
Step 2. Pour equal parts of the whole salt and sugar into a bowl
The amount of this mixture should be equal to the volume of the jar, minus the space occupied by the peels.
The volumetric doses change based on the size of the jar you are using
Step 3. Add some dried peppercorns to the bottom of the jar along with allspice berries, bay leaves and cloves
These spices degrade and spread their aroma in the mixture of sugar, salt and lemons.
Step 4. Add a layer of salt and sugar to the bottom followed by a layer of lemon zest
Continue filling the jar by alternating layers up to the top edge.
Step 5. Put the gasket and lid on, close tightly and shake the container several times
Since there are only peels, the sugar and salt work together to degrade and preserve them without making them too salty or sweet.
Step 6. Refrigerate for up to one year
Thanks to this method, the peels are edible for up to a year if stored in the fridge.
Apply a date label to the jar
Method 4 of 4: Make Lemon Juice and Freeze it
Step 1. Put on latex gloves or other similar material
Gloves prevent citric acid from getting into small cuts and abrasions you may have on your hands as you work the fruit.
Don't neglect this precaution. An acidic substance such as lemon juice creates a severe sting when it comes into contact with small lesions, as well as corroding the skin
Step 2. Roll the fruit a few times on the cutting board applying some pressure
Using the palm of the hand begins to separate and break the pulp fibers, facilitating the extraction of the juice.
Step 3. Cut the fruit in half
Most juicers only work on the exposed pulp of lemons, so you have to cut them to allow the juice to escape.
Step 4. Remove the peel with a rigalimoni
If you don't do this right now, you will have wasted a lot of very good zest. To learn how to best preserve the peels, see the previous sections of this article.
You can use a potato peeler to remove the zest in large strips with which to prepare cocktails and flavor the oil; alternatively, you can use rigalimoni and incorporate small pieces of peel into recipes and baked preparations
Step 5. Place the peeled half lemon on the juicer and extract the juice
Depending on the method you want to use to squeeze it, the juice may contain the seeds or parts of the pulp.
Step 6. Filter the liquid at least once
By doing this, you can eliminate the small seeds and fibrous material and obtain a fluid juice without particles.
Place two or three layers of cheesecloth over a measuring cup or fine-meshed metal strainer
Step 7. Store the seeds in a plastic bag
- These fibrous leftovers are high in pectin - the substance that gives jams a jelly-like texture - and you can use them in place of the commercial pectin that comes in bags.
- If you don't want to cook jams right away, store the seeds in the freezer in plastic bags or in containers such as Tupperware.
Step 8. Pour the filtered juice into ice cube trays and freeze it completely
By freezing it you can keep it for up to a year.
To use it later in lemonades, heat the juice with a dose of sugar of your choice over medium heat until it has melted. Wait for it to cool and pour it into the trays for the cubes; this way, you get "ice" that doesn't dilute the lemonade
Step 9. Empty the trays inside plastic bags
Add a label without forgetting to write if it is natural or sweetened juice; this preparation can be kept for up to a year in the freezer.
