Mark got me seven pounds of Meyer lemons because I’m worried that the season will end before I’m done playing with them. It’s the first time we’ve had them here that I know of and the first year I’ve done any preserving. So, I’m making more marmalade, some Meyer lemon squash, and salt preserved lemons. Since the last one doesn’t require any waterbathing, I did it first. Although there are a lot of different recipes from places like Bon Appetit and the food network website — of all which looked good — I used the Food in Jars recipe because it was the easiest and because I’ve been admiring it for a long time. Here’s the start of it:

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I’ll see what happens in another couple of weeks!

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