In order to perserve fresh lemons, I have heard you can freeze the lemon juice and alos the zest. Is it more efficient and savory to use food savor? Thank you. Peggy in Spokane
Lemon Juice
One cup of fresh lemon juice typically yields about 3 tablespoons of bottled lemon juice. Therefore, 23 cups of fresh lemon juice would be equivalent to approximately 69 tablespoons of bottled lemon juice. Since there are 16 tablespoons in a cup, this translates to about 4.31 cups of bottled lemon juice.
The substitution for 1 fresh squeezed lemon using lemon juice concentration is 1 TBS.
Yes, you can make them and then freeze them. They will stay fresh for a while.
30 kelvin
The acids in lemon juice are much more active than any of the acids in cranberry juice resulting in lemon juice's lower freezing point.
Yes, you can substitute reconstituted lemon juice for fresh lemon juice.
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.
1/3 cup
To make refreshing lemonade using fresh lemon juice, squeeze fresh lemons to extract the juice, then mix the juice with water and sugar to taste. Chill the mixture in the refrigerator before serving over ice.
Yes, you can freeze apples without using lemon juice. Simply peel, core, and slice the apples before placing them in an airtight container or freezer bag. This will help preserve their freshness and flavor without the need for lemon juice.
The apple will be fresh longer. Since the acid in the apple makes the apple turn brown the lemon juice keeps it from doing that.