The 29th of August is Lemon Juice Day. Only sour pusses would let this day go by without celebrating it.
Lemon juice is the oddest juice. You’d never drink it straight up, but without it so much of our food and drinks would be flat and dull. Lemon juice can also play an important safety role in food preservation when used in home canning.
Learn about the history of lemons, how much lemon juice can be extracted from the average lemon, and what people used to use to add a sour element to food before lemons.
Many bartenders say that fresh-squeezed lemon juice is one of the most important items a bar can have.
P.S. Many cooks first trying their hands at home canning are surprised to learn that most of the reputable safety-tested home canning recipes from credentialled sources actually call for bottled as opposed to fresh lemon juice. Learn why here: The Acidity of Lemons and Home Canning