Terre Pruitt's Blog

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Archive for April 14th, 2015

Squished Lemons In a Jar

Posted by terrepruitt on April 14, 2015

I have some friends on Facebook that I have never met.  They are friends I have through Nia.  Nia is like any other group exercise or activity, you tend to “gather” in a group.  In addition to the average things people share on Facebook (recipes, family pictures, proud parent moments, pet pictures, meal pictures) we do share about our classes.  We make announcements about up coming events.  We talk about the routines and the “stuff” going on in Nia.  So I have a group of “Nia people” I am friends with on Facebook.  One of them was having a conversation with one of her friends and I jumped in because it sounded interesting.  You might know from some of my previous posts that I have a lemon tree.  You may also know that I am not really a fan of lemon flavor.  I never think to add it to any meat I am cooking.  I never think to use it to flavor marinades or dressing.  Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, City of San Jose Group X, Zumba, PiYoI only use it in lemon cookies . . . which I don’t make often any longer.  Every once in a while I zest some into our rice.  But I don’t think of using the lemons to cook so I am always on the lookout for ways to start using them more.  Well, the conversation they were having was about lemons.  So I butted in and said, “Hey, what is this about lemons?”

Georgia, my Nia friend on Facebook, shared the recipe she uses to preserve lemons.  She said to put them in a jar with salt, let them sit for a month, then use them as you need them.  Her instructions stated a quart jar.  Well, I don’t have one and have yet to remember to buy one.  I really wanted to try this, so I started thinking I didn’t need such a large jar.  I might not like it so I decided to start small.  So this past week, I smushed some lemons in a jar.  I did not do it correctly because I got more involved with cutting and getting them into the jar than actually following the instructions.  I did not have the instructions in front of me and I so was just guessing.  Of course after I was done I looked them up.

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Preserved LemonsDance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, City of San Jose Group X, Zumba, PiYo

You’ll need a large jar that will not leak when it is flipped over.  (In her picture it looks like she might have used a large pickle jar.)
About 7 or 8 organic lemons (I only used two and a half because my jar was so small)
salt

First make sure the jar is clean.  Then make sure the lemons are clean and dry.  Then cut the lemons – not all the way through – in an X pattern.  Cutting from one end to the other, leaving one end intact.  I did not do that because the lemons were bigger than my jar.  So I actually cut the lemons into wedges.

Put about two tablespoons of salt in the bottom of the jar.  Then put a cut lemon in the jar.  Smush it down so the juices come out.  Then put more salt, then another lemon – smushing it down, getting more juice.  Continue this process until the jar is full.  Georgia said you cannot have enough salt.  She also said you can add other flavors; herbs, cinnamon sticks, cloves, bay leaf, dried red chili peppers . . . . whatever flavor you would like.

If you need to, put more lemon JUICE in the jar to make certain the lemons are covered.  Then you leave the jar on your counter for 30 days.  Flipping it over every day.

After 30 days you put the jar in your refrigerator and use a lemon or a piece every time you want to flavor something with lemon.  Pick what you want out of the jar, rinse it, then use it.  You can chopped it up using both the rind and the pulp.  Use it with chicken, beef, pork, fish, pasta, salad . . . whatever you want.

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Her recipe said that you can always add more juice and salt as you use the slices.

She said that the sour goes away and an intense yummy lemon flavor comes out.

Now . . . . I just did this . . . and by JUST . . . I mean I am in the 30 day flipping stage.  So once my 30 days are up you will be reading about it again to see what I think.

In looking at her post again she indicated this was a Moroccan delicacy.  So I looked it up and there is a lot of information regarding it on the internet.  I will post more when I actually get to taste them.

Perhaps some of you already do this so you can share?  What do you think?

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