The preservation continues. Part two was even more simple than part one: Slice lemons in half:
Squeeze out their juice:
Take your jars of lemons from part one (that are now already almost half full of juice) and fill up each one with the lemon juice you've just squeezed. I had prepared five jars of lemons but I condensed them down to three; the lemons had softened quite a bit and that allowed for more room in each jar:
Seal the lid, rinse the jar, and you're done! Leave each jar for three-to-four weeks and they'll be ready to use. Apparently it's not only tagines that they're good for; chicken soup and cocktails, too!
Photos: Heidi Adnum