ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Linda...info on MM Frozen Lemon Juice...

Misc.

Hi Linda,

I contacted Minute Maid and they say no, you can't safely refreeze their lemon juice once it's thawed. It will keep in the freezer for one year from the date on the package and the thawed juice will keep in the refrigerator for eight weeks.

Betsy

MsgID: 201857
Shared by: Betsy at TKL
In reply to: ISO: Betsy: Freezing Lemon Juice Cubes
Board: Canning and Preserving at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 lemon juice...preserve it???
  grace/Alberta
2 re: lemon juice storage
  Betsy at TKL
3 ISO: Betsy: Freezing Lemon Juice Cubes
  Linda
4 Linda...info on MM Frozen Lemon Juice...
  Betsy at TKL
ADVERTISEMENT
Random Recipes
  • Homemade Hawaiian Punch (blender)
  • HOMEMADE HAWAIIAN PUNCH 1 (6-ounce) can frozen concentrated orange juice 1 cup undrained crushed pineapple 1 cup water 1 tray ice cubes 1 (4-ounce) jar maraschino cherries and syrup Place orange juice, pineapple and ...
  • Slice-and-Bake Cheese Straws (food processor)
  • SLICE-AND-BAKE CHEESE STRAWS 1/2 cup (1 stick) butter, softened 1 pound grated sharp Cheddar cheese 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Combine butte...
  • Scallops Primavera (Realemon recipe, 1989)
  • SCALLOPS PRIMAVERA 1 pound scallops 1/4 cup ReaLemon Lemon Juice from Concentrate 1 cup thinly sliced carrots 3 cloves garlic, finely chopped 1/3 cup margarine or butter 8 ounces fresh mushrooms, sliced (about 2 cups)...
  • Oven-Roasted Green Beans with Garlic (make ahead)
  • OVEN-ROASTED GREEN BEANS WITH GARLIC 2 pounds fresh green beans 1 large onion (for about 1 cup slices) 8 cloves fresh garlic 2 tablespoons olive oil Salt and black pepper 2 tablespoons balsamic vinegar Spray a 13-by-...
  • Berry Pull-Apart Bread with Almond Frosting
  • BERRY PULL-APART BREAD "A great dessert when berries are at their best in the summer." FOR THE YEAST DOUGH: 3 1/4 to 3 3/4 cups all-purpose flour, divided use 1/4 cup sugar 1 packet Fleischmann's RapidRise Yeast ...
ADVERTISEMENT
  • Tuna Pot Pies (using refrigerated crescent roll dough)
  • TUNA POT PIES 1 cup water 1 cup frozen vegetables 1 teaspoon chicken flavored bouillon 2 tablespoons cornstarch 1 cup milk 2 cans (6 oz. each) chunk light tuna, drained 1 cup shredded cheddar cheese 1 (8 ounce) pkg. r...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Linda...info on MM Frozen Lemon Juice...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!