You will also need about 6 cups of sugar and spoons and ladles. Find a big stockpot. I imagine you have some bowls and saucepans if you need them.
If you don't have a lemon tree, you'll have to purchase your lemons. Once you have your fruit and your canning needs, it is time to wash your fruit. Lemons need to be washed in cool to lukewarm water. Let them dry as your go to the next step.
To prepare the jars, they can be washed in a dishwasher if it has a sanitized cycle. The jars can be left in the dishwasher on a heat cycle. The lids need to be washed and left in the hot water. The canner needs to be filled so that there will be an inch of boiling water over the top of the jars.
I dunk my lemons into boiling water for about a minute. The peel won't peel off like other fruit but it will loosen the white membrane from the fruit. I peel my fruit. Usually this is done with your hands but I save my fingernails with a citrus peeler. It is considered a gadget in a kitchen store and looks like a crochet hook.
Hook the peeler to the skin at the stem point of the lemon. Bring the peeler down the fruit with it cutting though the peel. Make four trails through the peeling like this. Take the flat end of the citrus peeler and use it like you would a fingernail. Place it under a point of skin and pull it away from the fruit.
Get all the white off the fruit. It adds nothing to the fruit. With the fruit peeled, it needs to be pulled into segments. With the kitchen scissors, cut the middle white hard spot out of the segments. You can take the seeds out if you want at this point.
Most people canning use a very light syrup for citrus fruit. It helps keep the sweet taste but doesn't make the fruit heavy. You will need:
Put the water in a saucepan and pour the sugar into the water slowly as it heats up. Bring it to boiling and boil a few minutes until sugar dissolves.
By Mary Belk
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