You may, but you may not like the end product. The lemon juice adds acidity like Orange Juice will that help to prevent spoilage, but lemon juice also contributes to the taste. Orange juice will too, but you may find it much sweeter.
Bacteria do not thrive in acid, both vinegar and lemon are acids. If the substitution will not change the taste then you should be safe enough but I would not apply this to every situation.
Lime juice will still offer the acidity needed to make any recipe "safe". It may also offer a slightly different flavor, but most would agree, not a bad one!
No, they have different levels of acid. Lemons are much more acidic than Oranges which is why it is used in canning.
If the purpose of using the juice is for the acid, yes, it's perfectly fine to substitute lemon juice for lime juice in canning.
Lime juice can substitute for lemon juice.
It depends on the dish. However I use White Balsamic Vinegar as a substitute for Lemon juice in salads.
If a cake filling recipe requires lemon juice, can lime juice be used instead?
You can use Lime juice, and I think you can use Lemon extract im not sure.
Lemon Grass if you can find it... You can use real lemon, real lime or bottled lime juice and sometimes pineapple juice will work depending on what you are making. Marcy lime , pineapple and orane hice will all work as long as it is acidid
Lemon, orange, grapefruit, satsuma or any other citrus fruit
The substitution for 1 fresh squeezed lemon using lemon juice concentration is 1 TBS.
It can if too much is added. Typically, when I can salsa, the only recipe I use is in my head. I do use lemon juice to help season it, sometimes I use lime juice. I also help to balance those with sugar, salt, and other seasonings.
Lemon juice is more dense than lime juice.
Orange zest works very well.....U cud also try lime zest for soming a little tangier
im pretty sure that it is lemon juice because it is the most sour
One must squeeze a lime.