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.
algunos ejemplos de cosas que hice.. sal marina con c&iacute;tricos, molido y secado, confitado, y esencia de lim&oacute;n (alcohol). <br>_____________ <br>some examples of things I did .. with citrus sea salt, ground and dried, confit, and lemon essence (alcohol).
No hice ning&uacute;n instructivo todavia para el uso de las cascaras, pero hay varias alternativas.<br> La mas b&aacute;sica 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 infusi&oacute;n o en el caso de las tortas o galletitas con un rallador o moliendas.<br> Otra preparaci&oacute;n es el lemoncello o licor de lim&oacute;n, colocamos las c&aacute;scaras en un envase herm&eacute;tico con alcohol y extraer los sabores y color durante un par de semanas, luego hacemos un almibar, se mezcla y se deja alg&uacute;n tiempo antes de tomar.<br> Aromatizar aceites, colocar las c&aacute;scaras 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.<br> Aromatizar sal o az&uacute;car.<br> De mayor complicaci&oacute;n 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 relaci&oacute;n al peso de estas hacemos un almibar en el cual herviremos las c&aacute;scaras unos minutos, dejamos secar y podemos pasar por azucar.<br> <br> Podemos conservarlas secas, asi como congelandolas.<br> <br> _____________________________<br> <br> I made no instructions yet for the use of the shells, but there are several alternatives.<br> 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.<br> 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.<br> 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.<br> Flavored salt or sugar.<br> 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.<br> <br> We can keep them dry as well as freezing.<br> <br>
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. <br>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. <br> <br>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.<br>
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! <br> <br>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
Respecto al pasteurizado: No ser&iacute;a m&aacute;s conveniente pasteurizar el jugo en el mismo recipiente donde lo calientas y enfriarlo en ese mismo recipiente y posteriormente servirlo en las botellas? <br><br>Solo faltar&iacute;a pasar las botellas cuello abajo por un generador de vapor que a 100&ordm; C entrara a la botella y eliminara bacterias o elementos en su interior como si fuera un autoclave, y as&iacute; recibir el l&iacute;quido pasteurizado y enmotellarlas en un ambiente controlado dentro de una c&aacute;mara port&aacute;til de escritorio de ambiente antis&eacute;ptico.<br><br>Mis 2 centavos<br><br>About Pasteurizing process: Would it be more convenient to pasteurize the lemon juice first on the same vase where you heate it and let it cold fast on the same vase, and then pour it on the glass bottles?<br><br>I think just may need to fill the bottles upside down with a steam generator at 100&ordm; C getting the steam get into the bottle and that will eliminate any bacteria or element inside as an Autoclaved process, and so you will pour the pasteurized juice on the bottles on a controlled enviroment, as a portable antiseptic desktop chamber? <br><br>My 2 cents
The idea of pasteurization is to kill the bacteria that may be in the storage container. Once you expose it to the air, it is contaminated again. You have to pasteurize in the final container because there is bacteria of some type in the air that will start growing in the liquid once it is opened. <br><br>This is why juice can sit for months on the shelf, but once opened has to be refrigerated because as soon as you open it, the bacteria in the air contaminates it and starts growing.<br><br>Your idea is fine for a processing plant that can create a controlled environment with limited access to the air, but in a kitchen, the method described here is the only way that can be reasonably done and achieve the desired results.
Hola compatriota. Te sugiero que hagas biling&uuml;es tus instructables, as&iacute; los hispanohablantes no necesitamos leerlos en ingl&eacute;s.<br> <br> Muy interesante tu envasamiento de jugo de lim&oacute;n, pero &iquest;no queda con gusto alterado? A m&iacute; me pas&oacute; eso hace algunos a&ntilde;os, en pocas horas el gusto cambi&oacute; radicalmente. Pero eso s&iacute;, yo no lo hab&iacute;a pasteurizado.<br> <br> Una peque&ntilde;ez: cuando dec&iacute;s &quot;not to pull the husks&quot;, ese &quot;pull&quot; significa tirar como halar, no como arrojar. Tendr&iacute;as que poner &quot;don't throw the husks&quot;<br> <br> <strong>Hello fellow. I suggest you do your instructables bilingual, so we Spanish-speakers do not need to read it in English.<br> <br> Very interesting your lemon juice bottling but, is not altered the taste? That happened to me some years ago, within hours the taste changed dramatically. But yes, I had not pasteurized the juice.</strong><br>
Gracias, lo voy a tener en cuenta, como lo hice en espa&ntilde;ol lo tengo, asi que solo queda hacerle una actualizaci&oacute;n.<br>No se lo suficiente en ingles, por lo tanto traduzco con google y trato de ver que este correcto.<br><br>Thanks, I'll consider, as I did in Spanish as I have, so just left make an update.<br>I'm not good enough in English, so I translate with google and try to see that is correct.
This is very good. It is also very courteous to translate for non Spanish speakers, but the most important thing is that you have shared your idea. Post your instructable in any language that you wish.
Thanks for sharing! Nice ible. Have a super Tuesday!<br>sinshiine
mmm, I love lemon juice!

About This Instructable




Bio: Soy de Argentina, informatico y gastronomico.. aveces hago manualidades pero me gusta la tecnologia.
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