Any Home Bakers Here?

[pennyJo1960]

Good grief had to go through like 5 pages here... lots of goodies think I need to make banana maybe apple bread or banana bread and apple pie

 

[DigMyChicks]

And some lemon juice depending on the apples?

What does the lemon juice do?

 

[BullChick]

Stops the apples from browning. But I figure you can’t tell.

 

[ronott1]

What does the lemon juice do?

It adds a tartness to the pie. It you use sweet apples, lemon juice helps

 

[pennyJo1960]

Yes it is what allot of learned as kids

 

[ronott1]

Stops the apples from browning. But I figure you can’t tell.

It does that too!

 

[wyoDreamer]

Lemon juice adds a tartness, but also a nice citrus base note for the cinnamon. As the "master chefs" say, its another layer of flavor.
I can always tell when I forget the lemon juice in apple, blueberry or cherry pie.
Hopefully, I won't regret using citric acid for my canned tomatoes instead of lemon juice. I was hoping for less flavor impact on the finished tomato product.

 

[ronott1]

Lemon juice adds a tartness, but also a nice citrus base note for the cinnamon. As the "master chefs" say, its another layer of flavor.
I can always tell when I forget the lemon juice in apple, blueberry or cherry pie.
Hopefully, I won't regret using citric acid for my canned tomatoes instead of lemon juice. I was hoping for less flavor impact on the finished tomato product.

Yep!

Lime juice can be nice too

 

[DigMyChicks]

Stops the apples from browning. But I figure you can’t tell.

I’m ok with brown apples when they are baked. If I use apples it usually involves cinnamon.

It adds a tartness to the pie. It you use sweet apples, lemon juice helps

I like sweet so no lemon juice for me.

Lemon juice adds a tartness, but also a nice citrus base note for the cinnamon. As the "master chefs" say, its another layer of flavor.
I can always tell when I forget the lemon juice in apple, blueberry or cherry pie.
Hopefully, I won't regret using citric acid for my canned tomatoes instead of lemon juice. I was hoping for less flavor impact on the finished tomato product.

I’ve never used that in my canned tomatoes.

 

[R2elk]

Hopefully, I won't regret using citric acid for my canned tomatoes instead of lemon juice.

It is my experience that other than the low acid tomatoes (yellows and pinks) that tomatoes are more than acidic enough and do not need any additional acid added. The only addition that I make when canning tomatoes is one tsp salt in each quart of tomatoes. Leaving the salt out does make a bad difference in how well the tomatoes last while canned.