On Thu, 2 Oct 2008 09:34:56 -0600, "The Joneses" >
wrote:

>
>"Mark A.Meggs" > wrote in message
.. .

/snip/
>
>All good sense, Mark, the pH factor would prevent botulism from growing. One
>has to remember, too, that bot~~ is very common and our bodies are probably
>used to some of it, 'ceptin' if y'all are diseased, oldy, or babies. Mark -
>what you think about refrigeration? Even with the oil, prob. not needed for
>all those reasons? It is very beautiful condiment. Maybe I did use oil, I'll
>look it up in my canning journal.
>Edrena
>

I don't think refrigeration will hurt them. I'm sure it would extend
their useful life like it does for most things.

The recipe I've used in the past is from Patricia Wells' "At Home in
Provence". It calls for 1/2 cup of olive oil and refrigeration after
the initial "ripening" time as she calls it.


2 organic lemons
1/3 cup coarse sea salt
1/2 cup lemon juice
1/2 cup olive oil (she says extra virgin, I say don't waste your
money)

Scrub the lemons well, allow to dry and cut each lemon length-wise
into 4 wedges. In a non-reactive bowl, toss lemon wedges with salt
and lemon juice.

Place in a 2-cup glass container with a non-metal lid that can be
tightly sealed. Seal the container and let the lemons ripen at room
temperature for 7 days. Shake daily to distribute the salt and lemon
juice.

To store, add olive oil to cover and refrigerate for up to 6 months.
To use, bring to room temperature.


- Mark