A little while ago, I wrote about how much we love freshly squeezed juice. We brought back lots of bags of grapefruits, oranges and lemons from California. A few bags are in the cold room, a few bags have already been juiced and drank and still others have been given away to friends.
Today, I juiced up the last of the lemons – 2 bags, each weighing 5 pounds.
I poured the juice into clean mason jars, put on a seal and a ring and then put each one in the upright freezer.
Now, when I want some lemon juice for either a drink or to include in a recipe (we love lemon chicken!) then I can just pull a jar out of the freezer and move it into the fridge.
Here’s the finished result – leave more headspace than usual in the jars so the glass doesn’t break when the juice freezes. That small pint jar on the right will be going straight into the fridge. I’ll use that one up first, so I could fill it all the way to the top.