Bottled Lemon Juice





Introduction: Bottled Lemon Juice

The idea was to keep lemon juice to the season where no fruits.
The results were good and we can have our own natural juice with no additives or preservatives production for 12 months without problems.

La idea era poder conservar jugo de limon para la temporada donde no hay frutos.
Los resultados fueron buenos y podemos tener jugo natural de nuestra propia produccion sin aditivos ni conservantes por 12 meses sin problemas.

Step 1: Needed

  • 22 medium lemons
  • Squeezer
  • 3 bottles sterilized
  • 3 virgin crown caps
  • Bottle capper
  • 2 containers
  • Knife
  • Cut surface
  • Strainer
  • Hammer
  • 70% alcohol to disinfect
  • Pot for sterilization
  • Water
  •  22 limones medianos
  • Exprimidor
  • 3 Botellas esterilizadas
  • 3 tapas corona vírgenes
  • Tapador de botellas
  • 2 recipientes
  • Cuchillo
  • Superficie de corte
  • Colador
  • Martillo
  • Alcohol al 70% para desinfectar
  • Olla para la esterilización
  • Agua

Step 2: Collect, Wash, Cut and Squeeze

Lemons off the tree that we use.
The cleaned thoroughly with water.
Cut in half and squeeze.


Bajar del árbol los limones lindos que vamos a utilizar.
Los limpiamos bien con agua.
Cortamos por mitades y exprimimos.

Step 3: Strain and Bottle

As we squeeze the lemons we are passing through the strainer and containers is necessary, we are also putting the juice in the bottles.

Remember : the bottles have to be sterilized, in my case are bottles of use, which were well washed, then dried and stored with alcohol 70% and caps with aluminum foil until ready to use.

If you have time not to pull the husks that we can serve multiple preparations then make the corresponding instructables.


A medida que vamos exprimiendo los limones vamos pasando por el colador y los recipientes que sea necesario, también vamos colocando el jugo en las botellas.

Recordar: las botellas tienen que ser esterilizadas, en mi caso son botellas de uso, las cuales fueron bien lavadas, luego secadas y guardadas con alcohol 70% y capuchones con papel aluminio hasta el momento de utilizarlas.

Si disponemos de tiempo no tirar las cascaras que nos pueden servir para múltiples preparaciones que luego haré los instructables correspondientes.

Step 4: Cover and Pasteurize

Cover is easy with the capper and the hammer, hit until the cap is in place, there are other models of capping but not the case.
Put enough water in a pot to cover the bottles and put to heat, when it reaches 90 ° C (122 ° F) place the bottles and maintaining that temperature for 10 minutes. This is sufficient to pasteurize the contents.


Tapar es sencillo con la tapadora y el martillo, golpeamos hasta que la tapa este en su lugar, hay otros modelos de tapadora pero no es el caso.
Ponemos en una olla suficiente agua para tapar las botellas y ponemos a calentar, cuando llegue a 90 °C o 122 °F colocar las botellas y mantener a esa temperatura por 10 minutos. Esto es suficiente para pasteurizar el contenido.

Step 5: Cooling Warning

According to my limited knowledge for proper pasteurization, it is desirable to lower the temperature of the mixture of the most abrupt way possible. Given this, is that my preparations (they were 2) I did that, and by placing the bottles so hot on the water at a temperature much cooler, which broke 1 in every opportunity.
So do not advise the rapid cooling.

Store in a cool, dark, smooth life has more than 12 months.


Según mis pocos conocimientos para un correcto pasteurizado, es conveniente bajar la temperatura de la mezcla de forma lo mayor abrupta posible. Teniendo en cuenta esto, es que de mis preparaciones (fueron 2) hice eso, y al colocar las botellas tan calientes sobre el agua a una temperatura mucho más fría, es que se rompió 1 en cada oportunidad.
Por lo tanto no aconsejo el enfriado rápido.

Guardar en un lugar fresco y oscuro, sin problemas tiene vida útil mayor a 12 meses.



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    algunos ejemplos de cosas que hice.. sal marina con cítricos, molido y secado, confitado, y esencia de limón (alcohol).
    some examples of things I did .. with citrus sea salt, ground and dried, confit, and lemon essence (alcohol).


    No hice ningún instructivo todavia para el uso de las cascaras, pero hay varias alternativas.
    La mas básica es para aromatizar leche, cremas o tortas. En estos casos debemos retirar la parte blanca y solo dejar lo amarillo, la forma de agregarlo es a travez de infusión o en el caso de las tortas o galletitas con un rallador o moliendas.
    Otra preparación es el lemoncello o licor de limón, colocamos las cáscaras en un envase hermético con alcohol y extraer los sabores y color durante un par de semanas, luego hacemos un almibar, se mezcla y se deja algún tiempo antes de tomar.
    Aromatizar aceites, colocar las cáscaras con aceite de oliva y en un recipeite cerrado, al sol por un par de semanas, colar y utilizar. O hacerlo al fuego muy bajo por unos cuantos minutos, sin que se frite.
    Aromatizar sal o azúcar.
    De mayor complicación es la confitura, primero tenemos que sacar lo amargo y es colocando en agua fria, llevandola a hervor y colando, repitiendo este proceso entre 5 y 8 veces, es importante estas cantidad de veces para que no quede amargo. Con relación al peso de estas hacemos un almibar en el cual herviremos las cáscaras unos minutos, dejamos secar y podemos pasar por azucar.

    Podemos conservarlas secas, asi como congelandolas.


    I made no instructions yet for the use of the shells, but there are several alternatives.
    The most basic is to flavor milk, cream or cakes. In these cases we must remove the white part and just leave the yellow, how to add it is through still infusion or in the case of cakes or biscuits with a grater or grinding.
    Another preparation is lemoncello or lemon liqueur, put the shells in an airtight container with alcohol and extract the flavors and color for a couple of weeks, then make a syrup, mix and leave some time before taking.
    Flavored oils, place the shells with olive oil and a recipeite closed, the sun for a couple of weeks, strain and use. Or do it at very low heat for a few minutes, without fry.
    Flavored salt or sugar.
    Of major complication is confiture, we must first remove the bitter and is placing in cold water, taking it to a boil and casting, repeating this process 5 to 8 times, it is important these many times so it is not bitter. With the weight of these make a syrup in which peels boil a few minutes, let dry and we can go through sugar.

    We can keep them dry as well as freezing.

    I just had a gallon or so lemon juice go bad because it was in a decanter and spoiled (got mold). If I make some from your instructable would you mind if I do an instructable? I do find it a bit of a nuisance having 11 diffrent instructables over the same thing, but I could expand a bit on pasteurization, english is my first and regrettably almost my only language.
    Thank you for the inspiration and the knowledge!

    Hola y muchas gracias por los comentarios, obviamente no es necesario mi permiso para hacer un instructable e invito a hacerlo, por supuesto que es mas beneficioso para la los usuarios actualizar lo que ya existe, claro ejemplo es la wikipedia.

    Hello and thank you very much for the comments, obviously do not need my permission to do a instructable and invite you to do, of course it is more beneficial for users to upgrade what already exists, a clear example is the wikipedia.

    P.S. Rapid cooling in pasturization is not needed. Rapid cooling will however shock glass, but I think you figured that out :)

    is there any reason that this wouldn't work with limes? I have access to a rather large amount of limes for free and i've been looking for ways to preserve them.

    Yes, limes would work really well, anything with citrius should have a really long shelf life.

    Tks... Still waiting for the promised to know what to do with the juiceless fruit... Maybe extract the oil? the essential oil?... that is a chance! for sure!

    Gracias... Y esperamos ver el instructable de lo que hacer con las cascaras... Acaso extraerles los aceites esenciales?... podria ser una opcion!

    Senor, I have a lot of respect for folks who speak their native language and mine(English.). I failed nearly a semester of spanish in high school. I did play games with some spanish speaking kids in grade school and I picked up some of your language. For example, Estudio Espanol in la esquela. My pencil is yellow and other not very useful phrases. I regret to say that in our movies the latin people are portrayed as using bad language. I do not believe this is true of the very polite spanish speaking peope. Oh, yes back to your ible, Muchas Gracias y Vaya con Dios.

    lolzz!! thats mabi :D