Lemons are packed with tangy flavor, and they’re a remarkably handy addition to any pantry.
Canned lemon slices can make almost any meat taste better, and they can make plain water delicious (even for kids).
Canning lemons in syrup is quick and easy.
I’m using a very light syrup to ensure that the tang of the lemons shines through.
How to Can Lemon Segments (Step-by-Step)
I’m using plain lemons in this recipe, but the same technique could be used for Meyer lemons.
It’s your choice!
Equipment Needed
- Sharp knife
- Stainless steel pan
- Water bath canner with lid
- Canning funnel
- Ladle
- Jar lifter
- Lid lifter
- Saucepan
- 9 pint jars with lids and rings (for a whole canner load)
Ingredients
- 13 pounds of lemons (for an entire canner load)
- ¾ cup sugar
- 6 ½ cups water
Prep Time
30 minutes
Cook Time
None
Canning Time
10 minutes
Step 1: Choose Your Lemons
Your lemons will be peeled and sectioned in the jars, so you can choose fruit of any size. I like to use standard lemons in this recipe.
They are large and packed with flavor, so they can well.
If you prefer, you can use smaller Meyer lemons for this recipe. However, these segments tend to be sweeter, so they’re not as versatile as standard lemons.
Whatever version you choose, look for very ripe fruit. It should smell like a lemon when you sniff it, and it shouldn’t have bruises or mold.
Step 2: Wash Your Lemons
Lemons are peeled for this recipe, but it’s best to start with clean fruit. I wash my lemons under warm water and use my fingers to wipe away problems like mold or dirt.
You can use a vegetable brush to clean the lemons if you prefer.
Step 3: Prepare Your Jars and Lids
Since lemons are processed for a super-short time, it’s critical to sterilize your jars before you fill them. This step ensures any bacteria inside the jars is removed.
Start by washing your jars in hot water with plenty of soap. Set aside any jars that are cracked or chipped. They won’t seal properly in the canner.
You’ll need 9 pint jars for a full load of lemons.
Rinse your jars well, and then place them in your water canner.
Fill the canner with water and place it over medium-high heat with the lid firmly in place.
Let your jars simmer inside the canner while you prepare your lemons. Don’t remove the lid at any point.
Place your lids in a saucepan and cover them with water. Place the pan over low heat while you work.
This step allows the adhesive to soften while you prepare your lemons.
Step 4: Peel Your Lemons
I like to prepare lemons with a knife to ensure I remove as much peel and pith as I can.
I cut straight down, following the shape of the fruit, and remove the peel in big strips.
Work slowly as you peel your lemons. All of the pith, skin, and strings should be removed from your slices before you can them. If you’re careful, you can get all of it from the fruit as you peel.
Step 5: Section Your Lemons
After all of your lemons are peeled, pull your lemons into sections. Make them as thin as you can, so the sections can be infused with the syrup.
Thin slices can also slide apart quickly in the jar, so you’ll have fewer air bubbles to remove.
Step 6: Remove Pith and Seeds
Inspect every section carefully. With your sharp knife, remove any remaining pith and seeds. These contaminants can make your final product really bitter.
Similarly, remove any seeds you find in the center of your lemon sections. These seeds aren’t harmful, but they can change the flavor of your final product.
Step 7: Prepare Your Syrup
I like to can my lemons in a light syrup. This sugar solution helps to draw the flavor out of the lemons, and it can be used as its own product (more on that later!).
Combine 6 ½ cups of water and ¾ cup of sugar in a stainless steel pan. Bring this solution to a boil while you’re stirring it constantly.
Step 8: Fill Your Jars with Lemons
Remove your sterile jars from the canner with your jar lifter. They’ll be very hot and steamy, so be careful as you lift them.
Place your jars on a cutting board or towel to reduce the risk of them shattering on the counter.
Pack your prepared lemon slices into your prepared jars. I like to shake the jars to help the slices nestle and settle with no big air gaps.
Leave a ½ inch of space at the top of the jars. The lemons may expand when they’re in the canner and push the lids out of the way.
Step 9: Top Your Jars with Syrup
Place your canning funnel in each jar. With your ladle, top off the jars with your prepared syrup solution.
Ensure that you don’t add so much solution that you’ve eliminated your ½ inch of headspace.
If you look closely at your jars, you may see trapped pockets of air. Remove it by running a knife around the inside edge of the jar. Repeat this step until you can’t see any air pockets.
Step 10: Clean the Jar Edge
After filling your jars, you may have spilled liquid on the edge of your jars. These spills can keep the lids from adhering properly.
Dampen a paper towel and run it across the top of each jar. This step can ensure that the jars are ready for their lids.
Step 11: Apply Lids and Rings
With your lid lifter, remove the lids from your saucepan. Apply lids to each jar and affix them with the rings.
Screw the rings down until they’re finger-tight, but don’t tighten them so much that air can’t escape from the jar in the canner.
Step 12: Process Your Jars
Place your prepared jars in the canner, and ensure they’re covered with at least an inch of water. Put the lid on the canner.
Process your jars for 10 minutes. Adjust for your elevation as needed.
Step 13: Let Jars Rest
When your processing time is up, turn off the burner and remove your canner lid. Let your jars rest inside the canner, still submerged in water, for 5 minutes.
After 5 minutes, your jars are ready to come out of the canner. Use your jar lifter and pull them out of the water while holding them perfectly upright.
The lids are still fragile, and sloshing liquid could dislodge the seal.
Place your jars on a cutting board or towel to cool for 24 hours. Don’t worry if the lids aren’t sealed quite yet.
They may pop and click over the next day as the final bits of air leave the jar and the lids seal.
Step 14: Test Your Lids
After 24 hours, test your lids to ensure everything worked properly. Remove the rings, and press on the center of the lids. The metal shouldn’t move or pop beneath your fingers if the jar has sealed properly.
Write today’s date on any lemon jars that sealed properly. You can leave the rings off your jars to store them or put the rings back on to make the jars slightly easier to stack.
If your lids didn’t seal, the lemons should be stored in the refrigerator and eaten within a few days. If you can’t eat them that quickly, put them in the freezer instead.
Just don’t put them in your long-term storage, as they’re not safe to eat when kept at room temperature for long periods.
Step 15: Store Your Lemons
Canned goods stay fresh and tasty when they’re kept in storage spots that are both dark and cool.
The lids and rings won’t rust in a place like this, and you won’t subject the contents to high temps that could cause them to boil (and the lids to fail).
I have racks for canned goods in my basement on an interior wall with no windows. A spot like this works great, or a bunker could work, too.
Just avoid keeping canned items in a kitchen pantry or unheated (or cooled) garage.
How Long Do Canned Lemons Last?
The USDA says foods preserved in a water canner should be eaten within about a year. After this point, it’s not clear if the food is still safe to eat.
Your ingredients can also degrade over time and lose both flavor and vitamins.
I like to rotate my canned goods so the oldest items are always in front. That way, I’m sure to eat everything before the deadline arrives.
Ideas for Using Canned Lemon Segments
Canned lemon slices are incredibly versatile. These are some of my favorite ways to use them:
- Roast chicken with lemon slices and plenty of rosemary.
- Chop lemon slices and use as a sauce for pork chops.
- Add lemon slices and the canning juice to water or plain soda for a refreshing drink.
- Drop a lemon slice in a cup of hot black tea.
- Chop and heat lemon slices to serve with asparagus spears or peas.
- Add lemon slices to salads.
- Use chopped lemon segments in tuna salads.
- Spice up ice cubes with one lemon slice.
- Use lemon slices as a garnish for chickpea dishes or tagine.
- Layer lemon on fish before baking.
- Toss a slice into the garbage disposal to remove unwanted odors.
- Squeeze a lemon segment onto clothing stains to remove them.
Equipment
Ingredients
- 13 pounds lemons for an entire canner load
- ¾ cup sugar
- 6 ½ cups water
Instructions
Choose Your Lemons
- Select lemons of any size, as they will be peeled and sectioned in the jars. Standard lemons are preferred for their large size and robust flavor, but Meyer lemons can also be used for a sweeter taste. Ensure all lemons are very ripe, fragrant, and free from bruises or mold.
Wash Your Lemons
- Thoroughly wash the lemons under warm water. Use your fingers or a vegetable brush to remove any dirt, mold, or debris from the surface.
Prepare Your Jars and Lids
- Sterilize your jars by washing them in hot, soapy water and inspecting for any cracks or chips. Set aside any damaged jars. Place the clean jars in your water bath canner, cover them with water, and bring to a simmer. Simultaneously, place the lids in a saucepan of water and heat on low to soften the adhesive.
Peel Your Lemons
- Using a sharp knife, carefully peel each lemon, removing as much of the peel and pith as possible. Follow the natural curve of the fruit to obtain large, clean strips of peel.
Section Your Lemons
- Slice the peeled lemons into thin sections. Thin slices allow the syrup to infuse the lemons thoroughly and help reduce air pockets in the jars.
Remove Pith and Seeds
- Inspect each lemon section and remove any remaining pith and seeds with your knife. This ensures a smooth, non-bitter final product.
Prepare Your Syrup
- In a stainless steel pan, combine 6 ½ cups of water with ¾ cup of sugar. Bring the mixture to a boil while stirring constantly to dissolve the sugar completely.
Fill Your Jars with Lemons
- Using a jar lifter, carefully remove the sterilized jars from the canner and place them on a cutting board or towel to cool slightly. Pack the prepared lemon slices tightly into each jar, shaking gently to eliminate large air gaps.
Top Your Jars with Syrup
- Place a canning funnel into each jar and ladle the hot syrup over the lemon slices, leaving ½ inch of headspace at the top. Use a knife to remove any trapped air pockets by running it around the inside edge of the jar.
Clean the Jar Edge
- Wipe the rims of the jars with a damp paper towel to ensure a clean surface for sealing. This step is crucial for achieving a proper seal.
Apply Lids and Rings
- Using a lid lifter, place a lid on each jar and secure it with a ring. Screw the rings on until they are finger-tight, ensuring they are snug but not over-tightened to allow for air escape during processing.
Process Your Jars
- Place the filled jars back into the water bath canner, ensuring they are covered by at least an inch of water. Bring the water to a boil and process the jars for 10 minutes, adjusting the time if you are at a higher elevation.
Let Jars Rest
- After processing, turn off the heat and remove the canner lid. Let the jars sit in the water for an additional 5 minutes to stabilize. Then, using the jar lifter, carefully remove the jars and place them upright on a cutting board or towel to cool completely for 24 hours.
Test Your Lids
- After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not pop back, it has sealed properly. Remove the rings and label the jars with the canning date. If any lids haven’t sealed, refrigerate those jars and consume the lemons within a few days or freeze them for longer storage.
Store Your Lemons
- Store the sealed jars in a cool, dark place such as a basement or pantry. Properly canned lemons can last up to a year when stored correctly.
Notes
- Lemon Selection: Use ripe, fragrant lemons free from blemishes for the best flavor. Standard lemons are preferred for their robust taste, but Meyer lemons can be used for a sweeter variation.
- Sterilization: Ensuring jars are properly sterilized is crucial for safe canning. Always inspect jars for cracks or chips before use.
- Headspace: Maintaining the correct headspace (½ inch) is important to allow for expansion during processing and to ensure a proper seal.
- Syrup Consistency: This recipe uses a light syrup to let the lemon’s tang shine through. Adjust the sugar quantity slightly if you prefer a sweeter or more tart result.
- Storage: Keep canned lemons in a cool, dark place to maximize shelf life and preserve flavor. Always label jars with the canning date for easy rotation.
