Citrus Salt Baby Food Jars

The time had come to make 101Cookbooks’ Citrus Salts as a companion favor to the rosemary salted shortbread for Party 1: Bubble, Bagels, & a Birthday.

I initially planned to outdo myself and make tons of different options for guests to choose. Whole Foods had some crazy fruits that included some new Japanese hybrid of this and that. I was going to IMPRESS. Want nine options? Great, pick from these 12!

Instead, I opted for lemon and lime. Good standards that folks could add to fish or line a margarita glass with easily. The salts last a couple months and I just don’t think anyone would be so excited by them that they’d need seven ounces of citrusy salts! And Brett would not seethe. 

We used Earth’s Best baby food to feed Loie. Pretty little glass jars. Stage 2 jars are 4 ounces. This recipe makes sets of salts, each 3.5 ounces. Yip! Some Goo Gone and some scrubbing and several runs through the dishwasher and they were ready to go. I picked up little kraft paper labels at Paper Source to designate the flavors.

Heidi recommends using Maldon sea salts and I found bulk bins available online. Much more reasonable than buying tons of boxes. AND now we have a home for all our chalkboard chalk and I get one of my beloved mixing bowls back!

After zesting, I mixed half cups of salt with 1 tbs of zest. Smooshed it up real good.

Now, I may have done something wrong but the salts definitely didn’t retain this gorgeous coloring. They have a yellow or green hint but aren’t quite this bright.

And here’s a batch, pulsed with an immersion blender, in the jars!

All those bald fruits with a limited future made me anxious. So I juiced ‘em.

And poured the juice into ice cube trays. I read about doing this so you always have juice for cooking. We now have quite a bit of frozen lemon and lime juice. My dream plan is dropping them in pitchers of water in the summer.

I loved repurposing the jars as a way of signaling the end of her babyhood. And they were lovely little favors.


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