Saturday, October 4, 2008


Got a windfall of Persian Limes from a friend who got them from a friend who originally got them from a food ministry who got them from a local mega mart. While the temptation to cut, squeeze, strain, and salt the nearest goblet in preparation of traveling to Margaritaville was great I made the decision to opt for long term storage. Future hopes of Lime curd and marinades for chicken won out. Directions posted from a query to HomesteadingToday forum provided directions based on a Ball Canning book.
2 lbs. of Limes gave me a quart and oh about a fourth of a pint of fresh Lime juice. Utilized half jelly jars for the containers since I doubt I'll need more than a few ounces at a time.
Lime juice retails for $4.39 a quart.
Limes were free, lids & jars were a B-day gift, energy to can also free.
Nonelectric food processor (knife & 1930 glass juicer).
While it can be said that canning up a few pounds of Limes was a waste of time I prefer to look at it as expanding my urban homesteading preservation mindset.
Sharpening my skills.
Besides I'm a type A personality.
Couldn't let a few Limes slip past me now could I ?
~~ pelenaka ~~


  1. Out of curiosity, what did you do with the leftovers? Did you zest any of the peel or anything, or did it all go to compost?

    I am SO drooling over the thought of a margharita right now. Mmmmmm...

  2. You made the right decision though I probably would've made the drink and then kick myself the rest of the time-lol.

  3. LMAO, because I would have done the same thing. I'm sure it would turn out, in terms of my time, to equal about $1 a hour in pay, but I still would have done it. For future reference, the zest too can be frozen.

  4. Didn't even occur to me to zest. But then again can't remeber the last time I needed zest. Now ofcourse I'll need a bucket full for holiday baking.
    So yup all the rinds went into that raised bed I blogged about.

    Must remeber to zest ... must remeber to zest ...

  5. On a recent trip to the Middle Eastern grocery store near me, I picked up a bag of "White Lemon Omani". It was filled with small dried citrus and said they were used in Persian cooking. (The store also sold ground lemon omani.)

    When I got home to look it up, it turns out these are dried Persian limes. So, another option for the limes would have been to totally dry them out to grind and use in stews for flavor. Actually, I'll bet you could also do that even after juicing them. (I get compulsive about using every last bit of edible food - as you can see by the pomegranate seed liqueur!)

  6. Come to think of it I don't believe I have ever eatten a Pomegrante. Hmm now a liqueur gets me to thinking!


Thanks, good to know there are other's with this interest