In what ratio to replace vinegar with citric acid for preservation
There are 2 popular ingredients in culinary: vinegar and citric acid. Most housewives prefer to use lemon for preservation, believing that this makes the preparation much more useful than with vinegar. Is this true? We propose to consider 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.
| Citric acid | Vinegar |
| Obtained by a chemical process. If vinegar is synthetic and natural, then there is no choice - lemon powder will only be synthetic. 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 vinegar, apple cider vinegar, synthetic. If the product is natural, then it contains micro and macro elements, certain vitamins (especially when it comes to the malic acid). It is recommended to use only natural look for conservation. |
Despite all the positive aspects, vinegar and lemon can not be used for:
- increased acidity of the stomach;
- pathologies of the digestive system;
- nervous disorders;
- diabetes mellitus;
- high blood pressure;
- dysfunction of the kidneys.
These products negatively affect the condition of the tooth enamel, having a destructive effect. What is the best choice for conservation?
It is recommended that natural vinegar be preferred over chemically created powder.
How to dilute vinegar essence?
Why overpay for 9% vinegar when you can dilute vinegar essence to the desired percentage. It is not difficult to calculate the proportion of water and essence, just remember the math. Let's see how to get 9% from 70% acid:
- Acetic essence contains 70% of the substance, and a diluted liquid will require 100 ml.
- The equation turns out (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.
- To solve the problem, you need 9 * 100/70 = 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 citric acid solution?
A solution of lemon is used in cooking for cooking, as well as a preservative and flavoring agent.It will not be difficult to prepare it.
To obtain a solution equal in concentration to 9%, you need 2 tbsp. l. Dissolve the powder in 100 ml of warm water. To obtain a less acidic composition, it is enough to use one spoonful of the powdery substance.
Lemon is an excellent substitute for vinegar when preserving tomatoes, cucumbers and other snacks for the winter.
In what proportions to dilute citric acid per 1 liter?
For use in cooking, acid in liquid form is more popular, but in stores it is sold exclusively in powder form. How to make 1 liter of concentrated solution from it.
Products and inventory:
- citric acid (powder) - 500 g;
- filtered water - 1 l;
- containers that will not oxidize during cooking. It is important that it is sterile clean.
The prepared amount of powder must be poured into a suitable container. Bring water to a boil in a separate container. This can be done on the stove or in the microwave. In the latter case, it must be remembered that during the boil, the liquid can overflow. It is for this reason that this process must be carefully monitored.
Add water to the powder with regular stirring. Use a plastic spoon. Strain the resulting solution through cheesecloth and a sieve. Wait for it to cool completely. Pour the composition into a suitable container. Keep refrigerated. If necessary, the concentrated solution is diluted with water.
How to replace citric acid in conservation?
Replacement during canning will directly depend on the type of workpiece. When making compote, jam from berries, one cannot do without lemon, because it is she who gives the dish a 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 pleasant taste;
- natural juice - cranberry, grape, apple;
- vinegar - apple, wine, table.
From the above, it is clear that replacing the lemon is not difficult. There are many ways, and some of them compensate for the lack of lemon, improving the taste and aroma of the dish.
During replacement, do not forget about the ratio of products, otherwise you can ruin the workpiece.
