The ratio of vinegar and citric acid for preservation: proportions and what to replace

In the culinary business, 2 ingredients are popular: vinegar and citric acid. Most housewives prefer to use lemon for preservation, believing that this way the preparation becomes much more useful than with vinegar. Is this true? We suggest considering the benefits, as well as the correct ratio of citric acid and vinegar for preservation.

Vinegar or citric acid for preservation?

In order to choose what to use for preservation, you need to understand the benefits of products.

VinegarProduced by a chemical process.If vinegar is synthetic and natural, then there is no choice - lemon powder will only be synthetic. When used correctly, the ingredient helps to reduce excess weight, improve the process of digestion of food, and also removes harmful and toxic compounds from the body.There are several types of vinegar: table, apple, synthetic. If the product is natural, then its composition contains micro and macro elements, certain vitamins (especially when it comes to malic acid). For conservation, it is recommended to use only the natural look.

Citric acid

Despite all the positive aspects, vinegar and lemon should not be used when:

• increased stomach acidity;
• pathologies of the digestive system;
• nervous disorders;
• diabetes;
• high blood pressure;
• kidney dysfunction.

These products negatively affect the condition of tooth enamel, having a destructive effect. What is the best choice for preservation?

It is recommended to prefer natural vinegar over chemically created powder.

How to dilute vinegar essence?

Why overpay for 9% vinegar, if you can dilute the vinegar essence to the desired percentage. Calculating the proportion of water and essence is not difficult, just remember the math. Let's figure out how to get 9% acid from 70% acid:

1. Acetic essence contains 70% of the substance, and diluted liquid will require 100 ml.
2. It turns out the equation (70 - 100)=(9 - x). 100 is the required amount of acid, 70 is the concentration of the essence, 9 is the required concentration of the solution, and x is the amount.
3. To solve the problem, you need 9100/70=12.5.

To get 100 ml of 9% vinegar, you need to take 1 tbsp. l. 70% essence and add water to 100 ml. Similarly, you can calculate any concentration of vinegar.

How to prepare a citric acid solution?

Lemon solution is used in cooking for cooking, as well as a preservative and flavor additive. It will not be difficult to prepare it.

To obtain a solution equal in concentration to 9%, you need 2 tbsp. l. powder dissolve in 100 ml of warm water. To obtain a less acidic composition, it is enough to use one spoon of a powdered substance.

Lemon is a great substitute for vinegar when canning tomatoes, cucumbers and other snacks for the winter.

In what proportions to dilute citric acid per 1 liter?

For culinary use, acid in liquid form is more popular, but in stores it is sold exclusively in powder form. How to make 1 liter of a concentrated solution out of it.

Products and supplies:

• citric acid (powder) - 500 g;
• filtered water - 1 l;
• package that will not oxidize during cooking. It is important that it be sterile clean.

The prepared amount of powder needs to be poured into a suitable container. Bring water to a boil in a separate container. You can do this on the stovetop or in the microwave. In the latter case, you need to remember that during boiling, the liquid can overflow. It is for this reason that this process must be carefully monitored.

With regular stirring, pour water over the powder. The spoon should be plastic. Strain the resulting solution through cheesecloth and a sieve. Wait for complete cooling. Pour the composition into a suitable container. Keep refrigerated. As necessary, the concentrated solution is diluted with water.

What can replace citric acid in preservation?

Replacement during canning will directly depend on the type of workpiece. When making compote, jam from berries, you can’t do without lemon, because it is she who gives the dish piquancy and unusual taste. In this case, you can replace it with lemon or orange zest.

Other replacement options:

• sour berries - lingonberries, cranberries, red currants. The fruits not only replace the preservative, but also give the product a bright appearance and a pleasant taste;
• natural juice - cranberry, grape, apple;
• vinegar - apple, wine, table.

From the above, it is clear that replacing a lemon is not difficult. There are many ways, and some of them compensate for the lack of lemons, improving the taste and aroma of the dish.

During the replacement, do not forget about the ratio of products, otherwise you can ruin the workpiece.

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