Have an excess of lemon juice and don't want to finish it all at once? Try to store it the right way so that the juice can last longer. That way, the taste and freshness of the lemon juice won't change until it's time for consumption! One of the easiest ways to practice is to freeze lemon juice in an ice cube container. However, if you have a large amount of lemon juice, it's a good idea to use a slightly more hassle-free method of packing it in cans. Whatever your choice, don't worry because the juices will be in good condition for the next year!
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Method 1 of 2: Freezing Lemon Juice in an Ice Cube
Step 1. Pour the lemon juice into an ice cube container
Gently tilt the glass to pour the lemon juice into each hole in the ice cube container until it is half filled. Don't overfill the hole as the juice will expand slightly when frozen.
- By freezing it, it is easier to extract the lemon juice required in the recipe.
- If you want, you can measure out the portion of lemon juice that is inserted into each hole to make the volume consistent. For example, you can pour 2 tbsp. lemon juice into each hole in the ice cube tray.
Step 2. Keep the ice cube container in the freezer overnight or until the lemon juice texture is really solid
Generally, it will take several hours for the lemon juice to completely freeze. Therefore, you can leave it for 8 hours in the freezer or overnight to maximize the results.
Don't try to squeeze out lemon juice that hasn't completely frozen to prevent it from crumbling. As a result, the juice that has not been frozen can be scattered everywhere
Step 3. Remove the frozen lemon juice from the ice cube container
Bend or bend the container so that it forms a kind of curved curve in the middle to make the process of releasing the lemon juice easier. If the lemon juice doesn't come off right away, try twisting the container slightly to the right, then to the left. You should hear a cracking sound indicating that the frozen lemon juice is starting to come out of the container.
If any frozen lemon juice is difficult to remove from the container, remove all of the frozen lemon juice that comes off easily and then bend the container back down
Step 4. Put the frozen fruit juice in a plastic clip bag
To make frozen lemon juice easier to consume whenever you use it, don't forget to transfer it to another container such as a lunch box or plastic bag. In fact, clip-on plastic bags are the best option because whenever you need to consume them, all you have to do is open the bag, take out the desired amount of frozen lemon juice, and put the rest back in the freezer.
If you want, you can also put the frozen lemon juice in a hard container, as long as the lid fits tightly
Step 5. Label the bag and put the frozen lemon juice back in the freezer
To make sure the juice runs out before the expiration date, remember to write the date the juice was stored on the surface of the bag with a permanent marker. If later you plan to freeze other fruit juices in the freezer, also write the product name, namely "Lemon Juice" on the surface of the bag so there is no risk of being confused.
Use frozen lemon juice within 3-4 months to get the best taste, although the quality of frozen lemon juice will actually be good for at least 6 months
Step 6. Mix frozen lemon juice into the recipe or thaw it first
If you want to add freshly squeezed lemon to your drink or food recipe, all you need to do is take some frozen lemon juice from the bag. If the lemon is going to be mixed with a cold drink or food that will be reheating, you can add it directly to the recipe without defrosting it first. However, if you need to use liquid lemon juice, put the frozen lemon juice in a bowl and let it sit overnight in the refrigerator until it's completely runny.
Tip:
Put some frozen lemon juice in a glass of water or iced tea for a chilled drink that's delicious on hot summer days!
Method 2 of 2: Packing Fresh Lemon Juice in Cans
Step 1. Sterilize several cans with a capacity of 250 ml with lids
Some ways that can be done are to put the can and the lid in the sink and drain it with tap water that has been set on sterilization mode, or boil it for 10 minutes in a canner or a large pot equipped with a rack. If there are still bacteria left in the container, surely the lemon juice will go stale faster.
- To apply this method, you will need to prepare a 250 ml container for every 240 ml of lemon juice.
- Make sure the container has a special lid and band to ensure no air can enter after the container is closed.
- If you want, you can soak the can in hot water until it's time to fill it with juice.
Tip:
If you live at an altitude of more than 300 meters, add 1 minute of boiling time for every 300 meters of extra altitude.
Step 2. Pour the lemon juice into a medium-sized saucepan and heat it over low heat
Over low heat, heat the lemon juice for 5 minutes so that the temperature rises faster when put in the canner. In addition, cans that have been heated are less likely to break or crack because they are no longer cold when placed in boiling water.
If you don't want the lemon juice to come in, don't forget to strain it before heating the juice
Step 3. Fill half of the canner with water and bring to a boil
The easiest way to pack lemon juice in a can is to soak it in a canner. If you don't have a canner, you can also submerge the can in a large saucepan with a rack at the bottom. Also fill half the pot with water, then bring the water to a boil over medium to high heat on the stove.
If using a saucepan, make sure the bottom of the can doesn't touch the bottom of the pan so the very high heat doesn't crack or damage the can
Step 4. Pour the juice into the can, then close the can tightly
Remember, the can should be filled as completely as possible, as even the slightest amount of air in the can can make the lemon juice stale quickly. However, leave about 2.5 cm of free space, because when sterilized, the juices may rise to the surface and the resulting pressure can cause the can to explode.
To insulate the can, attach the lid to its surface, then secure the lid with a special metal ring until it is completely sealed
Step 5. Put the cans one by one into the canner
If you have a special tool for lifting cans, clip the tool to the surface of the can and place the can in a canner or pan. If you don't have one, use a towel or swaddle to hold the can. However, be careful not to touch the towel or nappy in very hot water so you don't hurt your skin! Either way, insert the can very slowly so the hot water doesn't splash and hurt you.
- Basically, tools for lifting cans are sold at very cheap prices in major supermarkets. They are shaped like food tongs, but are specifically designed to clamp round, heavier volume cans.
- If your canner has a rack with handles, simply place the can on the rack and slide the rack into the canner by holding the handle. However, be careful not to splash your skin with very hot water.
- After the entire can goes into the canner, the can should be submerged until the distance between the surface of the can and the surface of the water reaches 2.5 to 5 cm. If this is not the case, add back the portion of hot water used.
Step 6. Close the canner and sterilize the can for 15 minutes
Remember, the water in the canner must remain boiling for these 15 minutes to ensure the freshness of the lemon juice in the can is maintained while being sterilized.
After 15 minutes, turn off the stove and wait for the water to stop boiling
Step 7. Take the can out of the water very carefully, then let it cool for a while
Once the can is sterile and the water is no longer boiling, use a can lifter to remove the can from the canner. Since the can and lid will be very hot at this point, be careful not to burn the skin on your hands. After that, place each can about 5 cm apart in a wide, spaced area to prevent it from cracking or cracking while it cools.
Chances are, it will take several hours for the can to cool completely
Step 8. Label the can, then immediately store it in a dry and cool place
Attach a label with the name of the product, namely “Lemon Juice”, along with the date of packaging so you don't forget the contents of the product and/or miss the expiration date. After that, place the can in a place with minimal distractions, such as on the kitchen table or in the kitchen cupboard.
- If the cans have been sterilized and tightly closed, the quality of the lemon juice should still be good for 12-18 months.
- To make sure the can lid is securely in place, try pressing the bubble in the center of the can lid. If the bubble makes a popping sound or has popped and then returns to its original position, it means that the lid of the can is not properly attached. If this is the case, store the can in the refrigerator and use up the lemon juice within 4-7 days.
