Replacing vinegar essence with citric acid proportions. Canning without vinegar

Citric acid is a product that can be found in any home. It is widely used for cooking various dishes, and in everyday life, as a cleaning agent or as a component for a bleaching lotion, hair rinse. How can you replace citric acid, if it is over, some simple tips will tell you.

Curious! Citric acid was first obtained from unripe lemons, hence its name. The first to synthesize it was the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.

Citrus instead of citric acid

The most natural alternative to citric acid in cooking is a regular lemon or lime.

On note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, from a few drops to 1-2 teaspoons of lemon juice will be enough to replace citric acid.

If there was no lemon at hand, oranges or tangerines will quite cope with the task of replacing citric acid.

On a note! Citrus fruits will not only give necessary acid dish, but also enrich its aroma and taste.

The most successful would be to replace citric acid with citrus fruits when cooking:

creams: protein, creamy, custard;
sweets;
meringue;
mousse;
syrups;
baking powder for dough;
fillings for pies, pastries and cakes.

Citric acid is added to the dough to give baking good taste with a slight sourness. Using instead citrus peel, vanillin or cinnamon, you can get not only tasty, but also very fragrant pastries.

On a note! A few drops of lemon juice will make it easy to whip the proteins into a strong foam, prevent it from settling, and make it snow-white.

Citric acid, being excellent anti-crystallizer, is an essential ingredient in syrup and fudge recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that is perfectly whipped into fudge. Having replaced the acid with lemon, you will have to play around to achieve the required concentration of acid in the product.

How to replace citric acid in conservation

When preparing compote, jam or jam from shadberry, quince, gooseberry or chokeberry you can’t do without citric acid, because it is she who gives them a spicy sourness. IN this case instead of citric acid, you can use orange or lemon peel and citrus juice or applesauce and zest.

Sour berries instead of citric acid

Citric acid is a component often used in preservation to set off the taste of sweet berries and fruits or to protect compotes and jams from spoilage. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Usually recommendations to replace vinegar citric acid related to problems gastrointestinal tract. But if citric acid was not at hand, then whole berries can be used instead:

red currant;
cranberries;
cranberries.

Sour berries will give an original flavor to pickled cucumbers, zucchini, peppers, and tomatoes.

On a note! Instead of citric acid when canning vegetables, you can use 1 liter jar:
200 g red currants or,
200 g rowan or,
100 g lingonberries or,
100 g cranberries or,
100 g Chinese lemongrass or,
0.5 l fresh tomato juice or,
100 g sorrel or,
1 sour apple or,
½ small bunch of grapes or,
juice of ½ lemon.

The berries are washed and placed in jars with vegetables, and sorrel is recommended to be boiled and mashed first, and then added to jars. On the basis of a decoction of sorrel, you can prepare an excellent pickle for pickling cucumbers.
From application sour berries, fruits and vegetables as natural preservatives, home-made preparations will become not only tastier, but also healthier.

Natural juice instead of citric acid

Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:

desserts;
compotes, jelly and other drinks;
jams and marinades;
sauces and gravy.

On a note! Citric acid is often used as an essential component of meat marinades. For example, a lamb leg is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with a bone. In this case, instead of acid, you can use grape or pomegranate juice. They will not only make the meat tender, but also give a pleasant taste.

For these purposes, it is better to use natural, unsweetened juice:

grape;
pomegranate;
cherry;
cranberry;
apple.

On a note! sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance, and the jam will not be sugared.

Vinegar instead of citric acid

When preparing a marinade for cucumbers and other vegetables, vinegar can be used instead of citric acid:

apple;
wine;
canteen.

Microbiologically obtained natural fruit vinegar retains all the bioactive substances contained in the fruit, so replacing the acid with natural fruit vinegar will only bring health benefits.

Apple cider vinegar and wine vinegar can also be used in place of citric acid in fruit and berry dishes. It will be enough to add 1-2 teaspoons fruit vinegar at the end of cooking.

On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.

In everyday life, citric acid is actively used to clean kettles from scale. In this situation, table vinegar with soda can replace it.

As you can see, there are a lot of ways to replace citric acid. Some of them, in their qualities, not only fully compensate for the lack of citric acid, but also improve the taste and aromatic qualities of the dish. In some cases, replacing the citric acid can be quite a hassle, as it requires experience to adjust the right percentage of acidity in the dish.

Let's talk about those acids that we most often use in food, for canning or for acidifying foods.

Many people have problems how to dilute vinegar in desired proportion, because in vinegar essence 70% acid, and recipes require 9% or even 5% vinegar solution.

And we will also tell you how to replace the usual vinegar with apple cider vinegar or lemon juice?

How to dilute vinegar essence? (to get vinegar)

How to breed vinegar from 70% vinegar essence:

9% vinegar, you need to take one part of the essence and add seven parts of water (1 tablespoon of essence and 7 tablespoons of water)

6% vinegar- to one part of the essence add 11 parts of water (1 tablespoon of essence and 11 tablespoons of water)

5% vinegar- to one part of the essence add 13 parts of water (1 tablespoon of essence and 13 tablespoons of water)

4% vinegar- to one part of the essence add 17 parts of water (1 tablespoon of essence and 17 tablespoons of water)

3% vinegar- to one part of the essence add 23 parts of water (1 tablespoon of essence and 23 tablespoons of water)

So, if you need 1 tablespoon of 70% vinegar essence, but you only have 5% vinegar, and its concentration is 13 times less, then you need to add 13 tablespoons of 5% vinegar.

Another point to consider is that if the recipe says 1 tablespoon of vinegar essence 70%, and you replace the essence with vinegar in the right proportion, then you take not 1 liter of water, but a few tablespoons less. That is 5% vinegar 7 tablespoons and MINUS 13 tablespoons of water.

If you need to add 1 tablespoon of 70% vinegar essence and you only have 9% vinegar, then you need to add 7 tablespoons of 9% vinegar.

Table vinegar (9%) can be replaced with apple cider vinegar.

But you need to understand that Apple vinegar 5% is sold, that is, to use it instead of 9% vinegar, you will need 2 times more apple cider vinegar. Instead of 1 tablespoon of 9% vinegar, we take 2 tablespoons of apple cider vinegar.

Apple cider vinegar, grape (wine), rice vinegar, balsamic vinegar and others are most often used NOT for canning, but for dishes (borscht, salads, dressings) or marinating meat, fish. Since they still have their own specific taste, introduce them carefully into the diet of your family, because, as you know, we are often conservative in our tastes, and especially children.

All the more careful you need to be if someone from the family has gastritis, an ulcer or colitis, as well as

Citric acid how to use for canning.

Most often in recipes you will find 2 tablespoons of bottled lemon juice or 1/2 teaspoon lemon powder per 1 liter of water or ready-made canned food per liter jar. On half liter jar(For example, tomato juice ) you will need 1 tablespoon of lemon juice from a bottle or 1/4 teaspoon of dry lemon powder.

Please note that bottled lemon juice and freshly squeezed lemon juice are not the same thing. And for salad dressing, instead of one tablespoon of 6% vinegar, you need two tablespoons of freshly squeezed lemon juice.

How to dilute dry citric acid?

If we need to dilute citric acid instead of vinegar, which is written in the recipe, then use our memo. We indicated the percentage of vinegar and the amount of citric acid (dry).

Dilute citric acid crystals with water in the following proportion:

1 tablespoon dry citric acid on 2 tablespoons of water . you will succeed substitute for 70% vinegar essence . (i.e. You need to take as much lemon solution as vinegar essence is indicated in the recipe - 1 teaspoon, for example)
1 teaspoon dry citric acid on 14 tablespoons of water . you will succeed substitute 9% vinegar .
1 teaspoon of dry citric acid to 22 tablespoons of water. You will get a substitute for 6% vinegar.
1 teaspoon of dry citric acid to 26 tablespoons of water. You will get a substitute for 5% vinegar.
1 teaspoon of dry citric acid to 34 tablespoons of water. You will get a substitute for 4% vinegar.
1 teaspoon of dry citric acid to 46 tablespoons of water. You will get a substitute for 3% vinegar.

Food additive E330 - this is citric acid, produced in accordance with GOST 53040-2008 (old GOST 3652-69). By the way, citric acid is safe for the human body and does not irritate the mucous membranes of the respiratory and digestive tract.

Only vinegar. Citric acid is definitely no less harmful, but I don’t like the taste with it

alcoholize

Citric acid

Cucumbers with citric acid instead of vinegar reviews

tablespoon = 18 g of water, 1.5 tbsp. l. \u003d 27 g 27 * 0.7 \u003d 18.9 g of glacial acetic acid, if we neglect the insignificant density and difference in volume and weight percentages. If we neglect the fact that citric acid is weaker than vinegar in terms of dissociation constant and molar weight, then grams 19-20 lemon - and you don’t have a scale with a scale division of 0.01-0.1 g anyway, because you don’t have a house. As they write on the Internet: "1 tablespoon of citric acid in crystals - 12/16 g." Therefore, without bothering, the same amount, 1.5 tbsp. l. , only without a slide - you still have nothing to dose.

it’s better not to replace the acid, it just gives acid, and the essence kills the fermentation process and botulism gives sharpness to cucumbers and tomatoes, for 1 liter jar add 1 teaspoon of essence directly into the jar under the lid before rolling the lid onto a 2-liter jar 1 dessert spoon, for 3 -x l jar 1 tablespoon

Is it possible to use citric acid instead of vinegar in the preservation of cucumbers

I do it on citric acid - everyone can do it (as the doctor told me). Soak cucumbers in water for 3-4 hours (if there is no time, then you can not soak). I sterilize the jars on the kettle (I put them on the stove, plug the nose and put on the jar instead of the lid for 5 minutes), boil the lids for 20 minutes. I cut off the ends of the cucumbers. At the bottom of a 3-liter jar I put 1 dill umbrella, 2 bay leaves, 3 black peppercorns, 1 chopped garlic clove and 6 pieces (3-5 cm long) horseradish stalks (not the root, but the place from the root to the leaf, stem sheet). I fill the jar with cucumbers. I put the same on top. I fill it with boiling water. I let it sit for 5 minutes. I pour into a saucepan (you can drain all the cans into one saucepan). In this pan I put (calculation for 1 3-liter jar) 3 tablespoons of salt, 1 dessert spoon(or incomplete tablespoon) a spoonful of sugar, wait until it boils, and put citric acid (1 teaspoon). I fill the jar with boiled brine and immediately roll it up. Then I wrap the jars for 3-4 hours (or overnight). Cucumbers are lightly salted, very crispy and odorous. Can be used for baby food.

Sterilize the jar, rinse the cucumbers, cut off the tails, put in jars, pour boiling water for 20 minutes, drain, pour tomato juice boiled with spices, twist, turn over the jar, cover and keep warm for 4-6 hours. Do not forget about garlic, lay it with cucumbers.

we put cucumbers in jars, garlic, dill, horseradish leaf 3 leaves of cherry (per 3 liter jar) 3 leaves of blackcurrant (Siberian), make brine: 2 tablespoons of salt per liter of water, pour and set for three days in an open form to sour , on the third day we drain the brine, boil it and fill it, roll it up. p.s. on the second day after laying you can eat salted cucumbers, delicious.

Pickled cucumbers with citric acid instead of vinegar

if you really want cucumbers, then make lightly salted - without preservation and without vinegar - dill seeds from spices and Bay leaf salt 2 tablespoons per liter of water

so in general you can only have a light broth and not greasy

Canning without vinegar. What is a substitute for vinegar? Adviсe
Among homemade canned vegetables, marinades are especially popular. Usage a large number table vinegar in such homemade preparations makes them resistant to storage, but far from useful. Vinegar is an aggressive product and love for pickled vegetables can lead to diseases of the gastrointestinal tract.
You can do it without vinegar!  Mistresses know the insidious property of table vinegar to irritate the gastric mucosa and cause heartburn. Therefore, when home canning many replace vinegar with less harmful preservatives.
There are many recipes for homemade preparations without table vinegar, which, in their own way, palatability are in no way inferior to marinades so loved by all. So what can you substitute for vinegar?
Vodka or citric acid?
Canning without vinegar involves replacing it with the same powerful preservative that inhibits the growth of microflora. In addition, vinegar gives vegetables that sourness that is so loved in marinades.
The most popular substitute for vinegar in home canning is citric acid. Marinades with it are not so sharp in taste, and preparations with citric acid are stored even better than acetic ones. Usually a teaspoon of powder is placed on a 3-liter jar. It is believed that 1 g of citric acid is ≈ 10 g of vinegar 3%.
You can notice the vinegar with redcurrant juice. Red currants are poured into jars with prepared cucumbers so that it fills the voids between the cucumbers. Pour boiling water with salt (for 1 liter of water - 60 grams of salt) and sterilize. Cucumbers are perfectly preserved and have a pleasant "pickled" taste.
One more pretty original way canning without vinegar. In cucumbers already filled hot water with salt and spices, before the corking is added ... vodka! For a 3-liter jar, 2 tablespoons are enough. IN finished product alcohol is not felt, but such blanks stand all winter with room temperature no problem.
Ordinary table vinegar can be replaced with apple or wine. These vinegars are natural products obtained by the microbiological method from apple and grape raw materials and preserved beneficial features fresh fruits. Their use in canning will only benefit. The proportions for use are the same as for table vinegar.
Table vinegar is not the only acidic preservative for cooking homemade marinade. You can preserve without vinegar and enjoy your favorite homemade preparations.
Image sources: webgramota.ru, site.
What can replace vinegar in dishes?
Irina Kosheleva
Vinegar adds flavor to many dishes. For example, a salad with cabbage and carrots is fresh in itself. And if you add vinegar, it turns out very tasty. But how to replace vinegar if it suddenly was not at hand?
For the preparation of light salads, vinegar can be replaced with lemon juice. This is both healthier and less likely to oversour. If there is no lemon at hand, then you can add a pinch of citric acid. But then you need to mix the ingredients thoroughly so that it doesn’t happen that you have all the acid in one place.
conservation
Many are wondering what can replace vinegar during conservation. Citric acid will help you here too. On three-liter jar usually need a teaspoon. If you have other volumes, then proceed from the proportion of 5: 2. That is, 100 g of vinegar can be replaced with 40 g of citric acid.
To make sushi rice, add special vinegar. Thanks to him, it becomes softer, not so sticky to hands during cooking and gives sushi a sharpness. But how to replace rice vinegar and not spoil the dish?
You can replace vinegar for sushi by preparing a mixture of ordinary vinegar, salt and sugar. To do this, in a third cup of ordinary table vinegar 9%, add 2 tablespoons of sugar and one and a half teaspoons of salt. The whole mixture must be thoroughly stirred until the salt and sugar are completely dissolved.
In principle, rice vinegar can be replaced with ordinary, but more gentle varieties. For example, apple or wine vinegar. rice vinegar differs from the usual only in its softness and not so saturated concentration. Therefore, using other varieties, it is worth slightly reducing the dose.
When preparing rolls or sushi, take a container of water and lemon juice and constantly moisten your hands in it. Thanks to this, the rice will not stick to your hands, and the nori will be better fixed.
Balsamic vinegar
Although balsamic vinegar is used in many recipes, original product is very expensive. The preparation of vinegar takes about 10 or even more years. This leaves 85% of the vinegar, which significantly affects the price. But by learning how to replace balsamic vinegar, you can save money and get almost the same quality.
There are younger balsamic vinegars, which do not have such rich taste and color. They are much cheaper, so they are quite suitable as a replacement.
You can also cook it yourself, from the usual wine vinegar. To do this add to it fragrant herbs lemon balm, chamomile, lavender and mint and let it brew for about a week.
Bon appetit and new culinary exploits!

Acetic essence is a solution consisting of 20% water and 80% concentrated acetic acid. By organoleptic indicators it is a colorless liquid with a sharp specific smell and sour taste.
Food vinegar essence is obtained not by combining acid with water, but by distillation of 5% vinegar, which is formed naturally during the souring of wine. Pure acid can only be removed by chemical means by attacking acetates with sulfuric acid.
Curious! 100% acetic acid called ice, because when cooled to 17 ° C, it turns into ice-like crystals.

IN home cooking we are more often faced not with the essence itself, but with its aqueous solution 3 to 13%, known as table vinegar. However, for the preparation of some marinades and canned products, a 70% acid solution is required. What to do if it was not at hand? Is it possible and if so, how to replace vinegar essence with 9% vinegar?
Interchangeability of essence and vinegar
In fact, these 2 liquids are completely interchangeable, since they are made from the same raw material and differ only in concentration.
For example, 9% vinegar consists of 1 part essence and 7 parts water. Those. 8 spoons of 9% vinegar contains 1 spoon of essence and 7 water. Their ratio is 1 to 7.
Knowing the correct ratio of essence and water in table vinegar a certain concentration, you can easily calculate required amount components mixed to obtain it:
3% - 1 ml of essence and 20 ml of liquid (1:20);
4% - 1 ml of acid and 17 ml of water (1:17);
5% - 1 ml of vinegar essence and 13 ml of liquid (1:13);
6% - 1 ml food acid and 11 ml of water (1:11);
9% - 1 ml of essence and 7 ml of liquid (1:7).

Important! Vinegar essence can be dangerous in pure form. Only 20 ml of the product are lethal dose for a person, therefore, when manipulating it, strictly observe the proportions and caution.

How to replace the essence with ordinary vinegar
You can also make calculations in reverse side to find out how much vinegar to take instead of 70% food essence. But since there is more water in a dilute solution than in a concentrated one, less liquid will have to be added to the brine.
Consider the example of 9% vinegar. It consists of 8 parts, 1 of which is an acid, and the rest 7 are water. Therefore, to replace 1 tsp. essences take 8 tsp. vinegar and subtract 7 tsp from the liquid indicated in the recipe.
Or like this: 100 ml of essence \u003d 800 mg of 9 vinegar, in which 100 mg is acid and 700 is water.
With the help of such simple mathematical calculations, it is possible to draw up a pattern according to which 1 tsp essences are:
21 tsp vinegar 3%, minus 20 tsp. marinade water;
18 tsp 4% solution and subtract 17 tsp. liquids;
14 tsp vinegar 5%, minus 13 tsp. water;
12 tsp 6% solution, subtract 11 tsp. liquids;
8 tsp vinegar 9% and minus 7 tsp. water.

On a note! One tablespoon contains 15 ml of vinegar. In tea - 5 ml.

Calculation example:
Suppose, according to the recipe, you need to pour 20 g of vinegar essence into the brine. How much 9% vinegar will be needed?
To make it easier to calculate, you can use the general formula:
(V1 * 70%) / 9% = V2 , Where V1- the amount of essence, and V2- volume of vinegar.
We get: V2= 20 * 70% / 9% = 155.5 ml.
Plus, don't forget that these 160 ml are made up of 20 ml of essence and 140 ml of water, because their ratio is 1:7. So the liquid in the dish should be added 140 ml less.

Curious! On labels industrial products vinegar essence is denoted as food supplement- E260.

How else to get an equivalent replacement for the essence
Instead of the usual vinegar, dry citric acid can also be added to marinades during canning. This is a concentrated dry product in crystals, widely used in cooking for canning and beverage preparation.
Depending on how you dilute it, citric acid can replace vinegar of one concentration or another.
For one teaspoon of citric acid you will need:
9% - 14 st. l. water.
6% - 22 st. l. liquids.
5% - 29 Art. l. water.
4% - 34 st. l. liquids.
3% - for 46 tbsp. l. water.

And if you dilute 1 tbsp. l. citric acid two tbsp. l. water, you get a good substitute for 70% vinegar essence!