Re: [CH] Re: Preserving limes
Stephen Tanner (SBahrd@a-o.com)
Wed, 26 Aug 1998 10:53:00 -0400
When I managed a bar/restaurant operation for the American Legion in the
Canal Zone, we made at least 3 gallon jars of ceviche every day. This
naturally required an enormous amount of lime juice. When the limes were
in season we would buy them by the truckload and squeeze them for a week
after that. We used a homemade press that squeezed about 2 dozen limes
at a time. We poured the juice into washed 1 liter rum bottles, added a
tablespoon of cheap gin and placed a cork in the bottle neck.
We did about 3 truckloads a year producing about 1500 liters of juice.
We usually had 60-70 bottles left by the next lime season and the juice
was just as good as the day we bottled it. This juice was never
refrigetated and we had no spoilage.
I still squeeze a couple bushels of limes every year and preserve the
juice in this manner.
--
Steve Tanner
Tarheel Steve's Pots, Pans, & Poetry
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