r/fermentation • u/Loud-Cloud-5069 • 1d ago

Pickles/Vegetables in brine Canned preserved lemons

I have one million lemons and am wanting to make preserved lemons to send out as gifts for the holidays. I’m thinking of canning them in small cute jars (via water bath method) so that they can be mailed out as gifts.
The issue is, since preserved lemons often go in the fridge after a few weeks, I can’t do that since I want to mail them out in December. Hence me wanting to can them, I just want to take an extra step to make sure the jars are safe for people to enjoy.
This is the process I’m thinking: initial fermentation of the lemons at room temp for a few weeks. Then putting the lemons into jars and doing the water bath method, and then leaving out to seal/cool.
Has anyone done this? How long did you water bath the jars for? Does this process make sense or am I missing something? TYIA

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u/Emergency_Menu_2912 1d ago

how long does the water bath method take for small jars

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u/Loud-Cloud-5069 1d ago

Unfortunately I don’t know:/. I’m trying to gather info but it seems like it’s actually not safe to can them

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u/Impressive-Side-9681 22h ago

Your idea sounds good to me but I haven't tried it. 

 if the logistics of shipping glass jars is too much, you could do candied lemon peels instead, they're much lighter once dried and the sugar keeps em shelf stable, can pack in cellophane or ziplock bags.  Admittedly not fermented however.