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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.
Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired â and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.Gently shake the jar each day to distribute the salt. * I adore these WECK jars for canning.et ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired â and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.