How to replace apple cider vinegar in preservation: 5 best ways and proportions

There are different types of vinegars that are an indispensable product for home preparations for the winter. Apple cider vinegar became popular a few 10 years ago. Since that time, it has been used in culinary recipes. You can buy the product in the store or make it yourself. But if it was not in the kitchen during cooking, then we will tell you how to replace the apple bite in preservation so that the dish has the desired flavor.

Can I use apple cider vinegar for preservation?

Apple cider vinegar is fermented, sour apple juice. The sweeter the fruits, the more alcohol is produced during fermentation and a stronger product comes out. The solution has a mild taste compared to the alcohol product, and also has a pleasant, fresh apple flavor.

This estimate is good for the body, it is used as a preparation of various culinary dishes. Due to the useful composition (minerals, vitamins), preservation for the winter will be not only tasty, but also he althy.

Apple solution happens:

• natural - 3-5%;
• chemical - 9%.

The naturalness of the product is determined by the presence of a small amount of sediment at the bottom of the container. Synthetic solution will be labeled with 9% acetic acid, apple flavor and colorants.

Although the apple solution has many advantages, it is not recommended for use in canning. This conclusion was made on the basis of numerous culinary reviews, which indicate that dishes prepared for the winter using apple cider vinegar have a short shelf life.

If the canning recipe calls for the introduction of this particular type of vinegar, then it is better to prepare some salads, marinades so that they can be consumed in a short period of time.

Due to the short shelf life, the preparation acquires an amazing taste, and rolled tomatoes and peppers are saturated with a new vinegar-fruit aroma.

What can replace apple cider vinegar in canning?

On the shelves of stores you can find different types of product. They are successfully used to experiment with flavors, both in cooking and in the daily diet.

Apple vinegar is one of the most popular vinegars in use, as it is made from natural fruits and has no chemical additives.

There are a lot of preparations in which apple bite is used. But it happens that the recipe is already chosen, and the apple solution is over, then it is replaced.

Proportions of lemon juice

Replacing oct with lemon juice is possible when preparing marinades for cucumbers and other vegetables to acidify the dish.

At the same time, citric acid is often included in the recipes, it can less irritate the mucous membrane and makes canned vegetables taste softer. So, to replace vinegar with citric acid, the following proportions will be required:

• 9% - 1 tsp acid for 14 tbsp. l. water;
• 6% - 1 tsp at 22 st. l. water;
• 5% - 1 tsp at 26 st. l. water.

Water should be chilled, boiled.

White wine

Sour alcohol is an excellent alternative to apple solution only during the preparation of main dishes. Thanks to alcohol, you can acidify, make prepared food much more refined in taste. Mostly white wine is used, rarely red, but then the taste of the dish changes.

Table vinegar

This product is the most commonly used in the preparation of seamings. It is he who preserves preservation well for a long time, introduces flavor notes and a slight sour taste.

A solution of 9% is obtained by diluting vinegar essence in the required proportions. Manufacturers offer ready-made liquid, but it is possible to independently carry out this process if you follow the recommended proportions.

When buying liquid, you need to look at the sticker. The concentration of products may be small, which is not suitable for seaming.

A 9% product is mandatory, unless, of course, a different proportion of acid and water is indicated in the recipe.

This liquid is also made on alcohol, which is best for seaming for the winter. This improves the taste of the workpiece, it becomes softer, the vegetables get an excellent smell, and are saturated with refined notes. The workpiece is stored longer, the container explodes in rare cases.

Wine Vinegar

This type of vinegar belongs to the most ancient product, which was originally a by-product - it is sour wine.

The use of the product is more justified in the preparation of marinades for meat dishes, preservation. This natural product is rich in useful vitamins and minerals.

Homemade apple cider vinegar

If the substitute options do not satisfy, you can make a solution of apples at home. This will allow you to always have a natural, he althy product in the house.

How to:

1. Pour 1 kg of diced apples into 1 liter of water, pour in 125 gr. granulated sugar and bread crust.
2. Ingredients are sent to a warm, dark corner. There, the mixture will go through the fermentation process for 10 days, it needs to be stirred every day.
3. After the allotted time, the solution is filtered using gauze, poured and removed for 60 days in a dark place.

Cooked homemade product should be stored in a cool, dark place, this will prevent it from wandering further.

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