how to seal a jar properly when preserving lemons?

[simonetta]

Hi all,
I have just preserved lemons for the 1st time and I'm not sure what is meant by "seal the jar"... I simply closed the lids. Anything else I'm supposed to do for a good seal? They are pre-used jars. Also, I didn't do a layer of olive oil on top. Should I add that?

[drongo]

I also use the Wolfert recipe from her Morocco book published in the 70's. I use jars that have glass clamp lids with orange rubber gaskets. I don't refrigerate, and nevertheless I keep them for as much as a year. And "I'm Not Dead Yet" (and I have the T-shirt to prove it).

[meatn3]

I use a jar which has "shoulders" and the lemons stay below the brine. It has a glass bale lid. Simply close and put in the fridge. They last years and I've had no corrosion.

For mason jar use there are plastic screw lids available which are nice once a jar has been opened and is in the fridge. They come in a box of 10 - 12 iirc.

[Peg]

I just clamp on the lid, and for the first few weeks make sure I top the jar up with lemon juice to keep the lemons submerged (the level can fall a bit).
I've never added oil - and the lemons keep for years.

[simonetta]

Thanks everyone! That's all super helpful!

[jvanderh]

I don't do the proper canning thing, either, but if you don't plan to use the lemons for at least a couple of weeks, you can give the lid a dip in boiling water to soften the adhesive, and this seal will give you a bit of extra protection. I would think it would be safer not to add the olive oil, since botulism is less likely to live in lemon juice than oil. Since the oil would sit on top, it might create an anaerobic layer.

[PBSF]

Since there is so much salt and acid in preserved lemon, no need to do anything other than just screw on the cap. Make sure the lemons are covered with lemon juice. Adding a layer of olive oil is not necessary. I have couple jars in my refrigerator that are 3 years old. Still good.

[L.Nightshade]

Maybe i depends on the type of jar. I use mason jars. The salt and acid corrodes the metal lids. The lemons that float above the salt and juice turn grey. The olive oil keeps them covered and prevents air exposure. Check out this Paula Wolfert recipe:
http://www.epicurious.com/recipes/foo...

[PBSF]

I've used Paula Wolfert's recipe from her Couscous and Other Good Food From Morocco since the mid 70's. Mason jar caps do have the tendency to corrode with high acid food; a plastic wrap will solve that problem. I don't see any problem topping with olive oil if that what one want to do. I just don't think is necessary, therefore, I don't do it.

[L.Nightshade]

I always use sterilized jars (even just a high heat dishwasher run), and top off the jars with olive oil to cover the lemons. I cover the jar with plastic wrap before screwing or clamping a lid on, as the salt will corrode metal lids or plastic sealing rings. I don't do a hot water bath/vacuum seal as I will be in and out of the jar frequently for "supplies."