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As soon as you juice, immediately pour the juice into the glass canning jars above, making sure you leave very little airspace at the top. Try to aim for about 1 mm of airspace. When you go to seal the jar, some of the juice will probably squirt out, which is good since it minimizes the airspace in the jar. Just rinse the sides of the jar. Refrigerate immediately. When you're ready to take it with you, opt for a freezer tote to keep your juices cool.
Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use.or the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices.