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.
No, they have different levels of acidity.
It depends on the acidity of the tomatoes. Adding lemon juice or citric acid assures enough acidity for safe canning.
Not in my garden, as far as I can tell someone has given you a confusion between growing and eating. Lemon juice is often used in recipes involving tomatoes and canning tomatoes.
This is a huge mistake as most tomatoes are not acidic enough without added lemon juice. You should plan on refrigerating them and using soon.
It depends on the brand of tomato sauce. There are some brands that use no preservatives, and others that use citric acid.. For those that use fresh tomatoes and make their own tomato sauce, lemon juice can be added to preserve shelf life.
No. Vinegar pH is too low.
No you cannot. Lemon juice is used to achieve a specific ph in the finished product to avoid spoilage. The lemon juice should be bottled not squeezed fresh as bottled juice has a specific ph level, fresh fruit varies in its ph level by brand and ripeness of lemon.
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.
Add something acidic e.g. tinned tomatoes, maybe vinegar or even lemon juice.
You could as they both have a similar strength of acid, however they would probably taste pretty funny...
Lemon juice!
what is the conversion of concentrated lemon juice to the juice of a real lemon(in teaspoon)
To soften a curry that is too strong you can offset the flavor by adding in more milk, tomatoes, lemon juice or lime juice depending on the ingredients of your curry.
Put it in a bag and freeze it until you need it