Making Lemon Confit

What do you do when you have lots of locally grown free Meyer Lemons? You learn how to make Lemon Confit!!  What is Confit you ask? Confit means preserved in its own juice. This is a method used in France. To do this with lemons, you need serveral sterilized jars with lids, a bowl full of lemons, canning salt, and pepper corns. Lemon Confit can be added to sauces, meats, and vegetables for seasoning.

First we quarted the lemons. Next, we layered the lemons and salt in the jars alternating layers. Finally we topped it off with a few pepper corns and sealed the lids on tightly. Every three days we flip the jars.

The day we made them.  

One month later…  Almost ready!