Freezing Fresh Limes?

15 years ago

anyone ever try it? I bought some on sale for a cleanse we had planned to do and DIDNT do it..now I have 40 limes that I hate to waste.

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Comments (4)

ruthieg__tx
15 years ago
I buy a couple of bags when they are in season and just toss the bags into the freezer. Usually stick them on the door and I use them for the whole year. If I don't remember fast enough that I'm going to need on and get it defrosted, I nuke it for a minute..works for me..I do lemons too and I have done oranges when they were getting past their prime.
mom2wildboys
15 years ago
I don't know about freezing them whole, but I imagine that if you juice them and freeze the juice, that should work just fine. I'd freeze it in icecube trays.
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Here's the best guidance. Freezing Peaches or Nectarines Preparation - Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel. Syrup Pack - Use 40 percent syrup. For a better quality product, add 1/2 teaspoon (1500 mg) ascorbic acid per quart of syrup. Put peaches directly into cold syrup in container - starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze. Sugar Pack - To each quart (1 1/3 pounds) of prepared fruit add 2/3 cup sugar and mix well. Stir gently until sugar is dissolved or let stand for 15 minutes. To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Use 1/4 teaspoon (750 mg) ascorbic acid in 3 tablespoons cold water to each quart of fruit. Pack into containers, leaving headspace. Seal and freeze. Crushed or PurÃÂ©e - Coarsely crush peeled and pitted peaches. For purÃÂ©e, press through a sieve or puree in a blender or food processor. (Heating pitted peaches for 4 minutes in just enough water to prevent scorching makes them easier to purÃÂ©e. For better quality, add 1/8 teaspoon (375 mg) ascorbic acid to each quart of fruit. Pack into containers. Leave headspace. Seal and freeze. Here is a link that might be useful: link
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bejay9_10
15 years ago
We grow orange, lime, lemon and mandarin oranges here. I freeze juice regularly, and - lucky me - have some kind of vitamin C all year round.

I like the small size ice cube trays - 1/2 in x 1/2 in size cubes - just right for many uses. (It is also nice size for chicken broth cubes).

Incidentally, I freeze whole peeled mandarin oranges in pint sized freezer containers - when ripe from December on -the product is far superior to canning them - almost fresh tasting when frozen, but have an "off taste" when done BWB.

Just my 2 c's.

Bejay
reba_grows
15 years ago
I wrap individually well washed lemons, using saran wrap, then a layer of form fitting aluminum foil (so I always know what that little package is). Then I toss them behind things all over the freezer, on the door etc. When I need fresh lemon zest, I take one out, unwrap and zest the quantity I want, wrap it back up and get it back in the freezer before the lemon defrosts. If I need 'fresh' lemon juice I let the lemon thaw a bit on the counter, or microwave it a short while, then I can roll it on the counter to release the most juice from it, cut it open and squeeze- just like fresh!

The only thing is, if you needed a nice looking slice of lemon for whatever, this isn't the method for you- the freezer tends to darken and muddy the lemon's inside color a bit and also makes the pulp softer.

Rebecca

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Freezing Fresh Limes?

Comments (4)

ruthieg__tx

mom2wildboys

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bejay9_10

reba_grows

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