How to Preserve Lemon or Lime Juice

Homemade shelf-stable lemon and lime juice? Yes-siree.

If you’ve ever found yourself with a glut of lemons or limes, whether from a backyard tree, a seasonal haul, or a swap with a generous neighbour, preserving the juice is one of the simplest and most satisfying ways to make it last.

Thanks to the naturally high acidity of citrus, lemon and lime juice are safe to preserve using a water bath canning method. That means no need for added sugar or citric acid. You just need juice, clean jars, and a little care.

Why Lemon and Lime Juice are Safe to Preserve

The reason lemon and lime juice can be safely preserved using the water-bath method comes down to pH. Foods with a pH of 4.6 or lower are considered high-acid, which prevents the growth of harmful bacteria like Clostridium botulinum (the cause of botulism).

Lemon juice typically has a pH between 2.0 and 2.6, while lime juice is usually 2.0 to 2.4.
This makes them some of the most acidic fruits around, perfect for long-term preservation using water-bath canning.

In some preserving recipes (such as cordials, chutneys, or tomato sauces), extra citric acid is added to lower the pH to safe levels. But when you’re preserving straight citrus juice, no extra acid is needed.

TIP: Choose your glass jars relative to the volume of juice you wish to preserve. The juice should be approx 1cm from the top of the jar. Should you half-fill a jar you’ll find that it may float to the surface during water-bathing (it won’t fully submerge)…therefore it won’t be a successful seal.

Properly sealed and stored in a cool, dark place, your preserved lemon or lime juice can last from 12-24 months. After opening, store in the fridge and use within a few weeks.

You’ll have ready-to-use juice on hand for:

• Salad dressings
• Preserving recipes (e.g. chutneys, jams)
• Marinades
• Baking
• Cocktails or cordial making
• Natural cleaning products

How to Preserve Lemon or Lime Juice

Ingredients

• lemons and/or limes

Method

1. Wash your jars thoroughly, then place them in a 100°C oven for 20 minutes to sterilise. Boil the lids in a saucepan of water on the stove-top for a few minutes and keep them hot until you’re ready to seal the jars.
2. Fill a large stock pot with enough water to cover your jars by at least 2.5 cm (1 inch). Bring it to a rolling boil while you prepare the juice.
3. Give your lemons or limes a good wash to remove any dirt or residue. Then juice them (either by hand or with an electric juicer) into a clean container.
4. I prefer to strain out the pulp using a sterilised sieve. This helps reduce bitterness over time and gives a smoother result. I’m not pedantic about it, just a simple sieve and pour does the trick to remove the bulk of the pulp.
5. Gently heat the strained juice in a saucepan (or microwave) until hot but not boiling. This helps prevent the risk of thermal shock when filling hot jars with hot liquid.
6. Using a ladle or funnel, pour the hot juice into your hot jars, leaving about 1 cm of headspace. Wipe the rims clean with a cloth, place the lids on, and tighten just until fingertip-tight.
7. Lower the jars into the boiling water bath, ensuring they’re fully submerged. Process for 15 minutes, then carefully lift them out and place on a towel to cool. You’ll hear the satisfying pop of lids sealing as they cool down…always a good sign!