Need a Substitute for Lemon Juice? We've Got 5 Ideas! - Shelf Cooking (2024)

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Need a Substitute for Lemon Juice? We've Got 5 Ideas! - Shelf Cooking? ›

ORANGE OR GRAPEFRUIT JUICE CAN ALSO WORK

When cooking savory dishes, lime juice and orange juice make a good substitute for lemon juice. Replace the lemon juice with lime juice in equal amounts (e.g. 1 teaspoon for 1 teaspoon). Or, you could substitute the lemon juice with half as much white wine or white vinegar.

To use: Shake well before use, and use the same amount of bottled lemon juice in a recipe as you would fresh juice. If a recipe specifies the juice of 1 lemon, replace it with 2 tablespoons of bottled lemon juice.

The hot-fill packing includes three steps: (1) fill the pasteurized hot juice of 88-95 °C (190-203 °F) im- mediately into bottles, jars, or cans; (2) seal the bottles, jars, or cans with clean and sanitized lids; and (3) invert the container for three minutes to pasteurize the inside of lids with the juice's high ...

However, the flavor of lemon extract is stronger than lemon juice, so if you don't want to overpower the other flavors in the recipe, opt for a ½ teaspoon of lemon extract for every teaspoon of lemon juice.

One drop of lemon essential oil blended into a couple drops of oil or honey can be mixed into 8 oz of cool or warm water (depending on your preference) in the mornings instead of half a lemon for immune support, detoxification, and many other benefits.

Other citrus fruit like limes make a great substitute for lemons in many dishes, both sweet and savory, including marinades, sauces, and desserts. To substitute limes for lemons, you can use a 1:1 ratio for both the juice and zest.

Can I use balsamic vinegar instead of lemon juice? Yes! But white balsamic is the better choice. This milder and less sweet version of balsamic vinegar can serve as an alternative in recipes when you want to introduce a subtle tartness with a touch of sweetness.

One regular-sized lemon contains about 2-3 tablespoons of juice. Since all lemons aren't exactly the same, we like to stay on the side of caution and assume that one lemon contains 2 tablespoons juice. This means, if a recipe calls for 1 tablespoon of lemon juice, you'll need to use about ½ a lemon.

Can you substitute real lemon juice with bottled lemon juice? ›

Nutritionally speaking, bottled and fresh lemon juice are the same. Both are high in vitamin C (although fresh contains much more), folate, and potassium, and low in calories and fat. But one thing that isn't the same is the taste. Bottled lemon juice just tastes different.

Here are some highlights: Both are very low in calories and fat. They are both good sources of vitamin C, folate and potassium. Fresh lemon juice contains significantly more vitamin C than bottled lemon juice.

ReaLemon is an American brand of lemon juice that debuted in 1934, and is manufactured and marketed as of 2016 by Mott's, part of Keurig Dr Pepper. ReaLime is a brand of lime juice that debuted in 1944, is produced in the same manner as ReaLemon, and is also produced and marketed by Mott's.

Fresh squeezed lemon juice has a shelf life of about 3–4 days if it's stored in the refrigerator in a sealed container. Due to pasteurization and added preservatives, commercial bottled lemon juice has a much longer lifespan. An unopened bottle can last for 3–6 months in the pantry or 6–12 months in the fridge.

I will give the recipe for one lemon here. If you want to preserve more just use a larger jar and adjust the quantities accordingly. I usually use bottled lemon juice for the brine because then I feel safe to have enough to cover the lemons in the jar.

Lemon juice can be frozen for 3 months or even longer in a deep freezer. We love this spill proof ice cube tray from OXO. The ice cubes release easily when you push down on one side. Transfer the frozen cubes to a freezer safe ziploc bag and store in the freezer.

Unfortunately, now that the pectin is dissolved and free, the strands of pectin repel each other because they carry an electric charge that is negative. Without a little help, the pectin strands can't come together to form a network that will set your batch of jam — that's where the lemon juice comes into play.

The simple answer is yes, you may use lemon (or lime juice) in place of vinegar in home canning recipes, as lemon and lime juice are slightly more acidic than vinegar. Some people prefer the tastes of lemon or lime juice over vinegar, as they feel it has a milder flavor.