Everybody always ask how to preserve lemon juice without freezing it and preventing it from literally going down the drain, because it starts to ferment and grow mold. I have seen some terrible advice like adding aspirin to lemon juice and much worse. I am allergic to aspirin, imagine how sick you can get! So, how do we preserve this precious juice for a full season supply until the next? Food safety first! Please read the following link on Preserving: Clostridium Botulinum

Extract the juice. I have found putting the lemons in hot water will ensure more juice to be extracted.

Strain the juice at least 3 times by using disposable kitchen wipes like Supa Wipes at your local store. Please don’t use metal for straining. This will cause chemical reactions and discoloration of the juice.

Please ensure that all containers are glass and were sterilized before usage: Wash and rinse and heat inside an oven to 120 C for 20 min. Switch oven off and let the bottles cool before using.

Fill bottles and for every 1 liter of lemon juice add 2.5 ml citric acid to the bottle. This is the main preservative. Please use metal lids and not plastic for the lemon juice storage. Never fill the bottle too full. Leave 3 cm space.

Heat a pot of water to boiling point then turn down to a simmer. Screw all tops of bottles tight and place into pot, standing. The water should cover the bottles until it reach three quarters of the bottle. Boil the bottles with the lid on, for 25 minutes and remove carefully with food thongs.

Place onto towel to prevent from bursting on a cold surface. Let it cool completely before storing. If handled too hot, the bottle cap may pop. Once cooled you will notice the proper seal if the lid is making an indentation.

Store on shelve for 12 months

Source: Annelien Pienaar, www.annelienpienaar.co.za , 2019