Which type of booze would 'yal suggest for preserving sweet limes in a jar? Everclear is almost pure ethanol and fairly inexpensive, so it would probably be the best choice for killing everything in the jar and for economy. Would less potent (and less vile) ethanol solutions --vodka, brandy, wine-- work to preserve uncooked sweet limes, do you think?
I am trying an initial food preservation experiment with fresh sweet limes, packing five batches. One each in:
50% salt & 50% brown sugar,
100% brown sugar,
100% Karo syrup, and
100% ethanol solution of some sort (suggestions welcome).
Actually it is just a trial or plain old monkeying around, since there are not enough replicate batches for each type of treatment to be statistically reliable. They are going into one gallon jars, mainly, with one 2 gallon and maybe a few quarts if I have enough materials left over from the 1 gallon runs to tinker further. If any of these turn out well then I'll follow up with more testing on the more promising outcomes next year, adding spices and suchlike to see what happens to the flavor and preservation.
My theory is the osmolarity of the pure salt and sugar/syrup solutions will prevent microbial growth, while the ethanol should just simply kill everything in there. We'll see, if there are still enough decent sweet limes on the trees tomorrow when I go to pop everything into jars and seal them (it is getting very late in their season).