Replace table vinegar with citric acid. Citric acid instead of vinegar: proportions per liter

Summer is the time when every housewife tries to hide as much as possible in jars delicious fruits, which on a frosty winter day will remind you of the sun, the lush greenery of trees and grasses. Before canning, not only the choice of the most delicious recipes, but the question is how the blanks will be preserved. Torn lids, spoiled contents, incomprehensible unappetizing sediment in jars - all this will by no means add to the mood in new year holidays.

Most often, such a nuisance happens not because of improper preservation processes, but for reasons related to one of the components - vinegar. The choice of this ingredient is responsible and complex, low-quality vinegar is able to cross out all the efforts of the hostess for a very a short time.

table vinegar

The most popular ingredient for homemade preparations.

You should know that it is ordinary table vinegar that will preserve preservation remarkably. long time, improving the taste and adding a little amazing sourness.

Table (9% vinegar) is obtained by diluting vinegar essence (acid) in the proportions necessary for this. Manufacturers offer a ready-made product, but to conduct such simple process you can do it yourself, adhering to the recommended proportions.

At the time of buying table vinegar you should pay attention to the label: the concentration of acid may be weaker, which is not suitable for canning.

Required condition– 9%, unless the recipe calls for a different percentage of acid and water.

Table vinegar can be alcohol. This type is preferable to use for the preparation of blanks. The taste of preservation improves (becomes softer, vegetables acquire a delicious aroma and spicy notes), the contents are stored much longer, banks explode extremely rarely.

natural vinegar

natural views vinegar is obtained from apples, grapes, and other fruits containing the necessary acids. The label of such a product will certainly contain information that allows you to find out what exactly is contained in the container.

If "Natural" or "Biochemical" is indicated, you can safely purchase the product without fear for the health of loved ones.

Often on the label natural vinegar indicated that the composition includes several components. This means that juices from different fruits were used in the preparation of the product, which not only does not spoil the taste during canning, but also adds new flavors.

A small amount of cloudy sediment at the bottom of the container with vinegar should not be disturbing: this is inevitable, because the product is completely natural. Such a product cannot contain more than 9% acid, if the label says otherwise when buying fruit vinegar, it is better to refrain from purchasing dubious liquid, this can be not only detrimental to the contents of the cans, but also be harmful to health.

Apple vinegar

Already from the name itself, you can find out that it is made from apples. Such a product is very healthy, used for cooking different dishes or even cosmetics.

With all its merits Apple vinegar not recommended for use in canning.

Numerous reviews indicate that blanks are stored for a short time.

If a preservation recipe specifically calls for apple cider vinegar, it is best to prepare a small amount of salad or marinades so that they can be consumed in a short time. The short shelf life is offset by the amazing taste, canned tomatoes or pepper acquire a new vinegar-fruity aroma, which in no time will disperse throughout the apartment.

Acetic essence

The main thing you need to know about such a product is that the concentration of vinegar in it is very high - up to 70%. What does it mean? You should be very careful when using vinegar essence, the marinade may acquire an unpleasant metallic taste or oily sheen. This happens for one reason: it is made this product not for conservation, serves for technical purposes.

In order not to spoil the taste or appearance canned cucumbers, when buying, it is better to ask about the quality of the product, purpose, concentration.

If the recipes require exactly table vinegar, you do not need amateur performance, you should dilute in the following proportions:

1 spoon of essence to 7 tablespoons of water (vinegar 9%);
1 liter of essence for 8 l-to water(8% vinegar);
1 l of essence per 9 l of water (7% vinegar);
1 liter of essence to 11 liters of water (6% vinegar).

Adhere to the proportions strictly, because it is the concentration that determines the shelf life of preservation and the quality of the finished product.

Vinegar - useful product for the body, but can quickly and irrevocably damage tooth enamel. To prevent this from happening, after dinner with homemade canned food, you should brush your teeth, or at least rinse thoroughly several times.

Preservation should not be abused with large quantity vinegar, even if your favorite peppers with vegetables for lunch.

In some cases, such an additive can stimulate diseases of the liver or stomach. If there are already family members with such problems in the house, you can try replacing the vinegar with other ingredients.

The use of citric acid to prepare the marinade will hardly change the taste of preservation.

The ratio of citric acid and water to replace vinegar:

9% vinegar - acids 1 tsp. at 14 st. l. water;
6% vinegar - 1 tsp. acid per 22 tbsp. l. water;
5% vinegar - 1 tsp acid per 26 tbsp. l. water.

Water must be taken boiled, chilled. After preparing the acidic solution, you can take on the marinade. Sugar and salt are usually added as needed according to the recipe: citric acid does not require an increase in the weight of the components.

It is important to know

Be sure to remember that the shelf life of vinegar essence or simple natural vinegar is different. While the acid will not lose its properties for more than ten years, a natural product should only be used for a few years. After this period beneficial features disappear, even if the vinegar looks quite usable.
It is not recommended to use the essence in mustard preservation recipes. Such a mixture can spoil the workpiece even before it is sent to storage. Instead, it is better to choose a different recipe or use plain table vinegar.
Acetic acid - residues from the production of fertilizers from natural gas or sawdust. Before using the product in blanks, you need to think several times whether it will useful conservation with this ingredient. Even if the content glass containers stored for several years, you should not risk your health when serving your favorite pickled vegetables to the table.
If you can’t do without the preparation of acetic acid, you need to store it out of the reach of small children. Such a concentrated product can cause a painful extensive burn in a child if it comes into contact with the skin, and if it gets inside the body, a fatal outcome is possible.
Working with acid requires special attention and caution. If it comes into contact with the skin, immediately wash the injured area. cold water If the damage is serious, seek medical attention immediately.

Acetic acid is banned in many countries as a product for use in kitchens. Our stalls abound harmful product, produced specifically for large industries. Before acquiring the essence, you need to decide whether it is worth risking your health.

Recipes may contain ingredients that are not always available at home, but this does not mean that there is no substitute for wine vinegar in the kitchen cabinet. The site site exists in order to search, find and offer you analogues, because many substances have “understudies” that are similar in properties and principle of action. Replacement wine vinegar in a recipe for another product will not affect the taste in any way ready meal, and maybe even - improve it and bring some zest.

On the basis of wine vinegar are prepared various marinades, both for meat and for salad dressing and preservation. The range of applications for this product is much wider, because it can be used to treat cuts, eliminate the effects of bruises, whiten skin and disinfect dishes. Also, this substance can be part of homemade cosmetics.

If this product is not over on time, but it is needed for a salad or other dish, then it can be replaced with any vinegar that was created from natural ingredients. Apple for these purposes is most suitable, only here you need to consider the following.

In the grape vinegar product, the acid content is 9%, while in all others it varies between 3-9%. If you find the treasured bottle of apple cider vinegar in your kitchen, then pay attention to the label. If the product is of natural origin, then the concentration of acid in its composition will be 3-5%, but if it was created artificially, then the acid content will be 9%. That is, replacement with a synthetic product implies a ratio of 1: 1. And if the concentration is weak, for example, 6%, then increase the dose of the substitute by 1/3.

What is a substitute for white or red wine vinegar?

Acetic acid is a component that is part of any vinegar product, therefore, wine white and red are interchangeable products, and even a great gourmet cannot distinguish them from each other in a salad. If it is important for the cook to introduce an ingredient of a specific color into the composition of the dish (although they do not differ much in taste and properties), then he can replace it with ordinary grape juice, the amount of which should be 3 times more.

Sometimes these components are replaced by grape juice diluted with white wine in a ratio of 1:1. Also, balsamic, apple, sherry, rice or any other vinegar of natural origin can act as a substitute.

How to replace wine vinegar with ordinary table vinegar?

Cooks claim that table vinegar is the worst substitute for wine. But when the hostess is in a desperate situation and other alternatives in the form of citric acid, dime and dry wine are not available, then you have to use it. The most inconvenient replacement option - vinegar essence, the concentration of which is 70-80%. To get the desired product from the essence, it must be taken into account that 1 tsp. essences = 8 tsp table vinegar, a concentration of 9%. Thus, to obtain a three percent solution, it is necessary to 1 tsp. essences add 22 tsp of water.

If you need a six percent, then 11 tsp of water is added, and for a nine percent - 7 tsp. water. The resulting solution, which replaces the wine vinegar, is added in the same amount, although the concentration is decisive here, and you can easily determine it yourself.

Can balsamic vinegar be substituted for wine vinegar?

It is possible, the only problem is that the cost of a real balsamic vinegar product is 100 euros for a 30 ml bottle, therefore, this is not the cheapest analogue. This price is due to the complexity technological process, because the product must reach the condition in oak barrels for at least 12 years.

Attention! It is not economically feasible to use balsamic vinegar instead of wine vinegar, especially since it is too harsh, and if the proportions are not observed, they can ruin the dish.

Replacing wine vinegar

in a salad

Lemon acid. It is an alternative for all occasions. If you need to replace the 9% wine vinegar product, then 1 tsp. citric acid is diluted 14 tbsp. l of water; for a six percent water option, 22 tbsp. l.
Grape juice. Its amount is increased by 3 times, and to enhance the taste in grape juice you need to add seasonings.
Dry wine. It will be much better if you dilute it with grape juice in a 1: 1 ratio.
Any vinegar of natural origin. The product obtained from vinegar essence according to the above recipe can only be used in a hopeless situation.
Freshly squeezed lemon juice that can be diluted with either grape juice or white or red wine.

In recipes

If it's about recipes, then grape vinegar is replaced with any other, as well as lime juice or ordinary lemon, grape juice, white or red wine. If we are talking about cosmetic recipes, then there is only one replacement for this product. And this is apple cider vinegar, because it is the most similar in composition and properties, but subject to its naturalness.

in the marinade

It is appropriate to marinate expensive varieties of fish or meat in balsamic, the only problem is that this product is available only to the elite. Therefore, grape vinegar for marinade is easily and inexpensively replaced by other varieties, in a ratio of 1: 1 (provided that the concentrations are the same, and if they are different, then a recalculation is made). When canning, vinegar essence is most often used, which is diluted to the required concentration. If you doubt the relevance of the information provided, you can use the table that is presented on each bottle of essence. It is noteworthy that any vinegar is easily replaced by citric acid.

in baking

What is the function of this ingredient in baking? It extinguishes the soda and thereby contributes to loosening the dough. Its taste and aromatic properties practically do not affect the taste and smell of pies, cakes and cookies, which is explained by the low concentration of the product in the total mass.

As a substitute, you can choose any other vinegar product, lemon juice or acid diluted with water (1 tsp per 14 tablespoons of water), and some go the simpler way - they buy ready-made baking powder.

We have considered a sufficient number of options for replacing wine (grape) vinegar with analogues.

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. AT 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 with citric acid are associated with 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 derived 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 is quite a hassle, as it requires experience to adjust the right percentage of acidity in the dish.

The time is approaching for the preparation of blanks for the winter: cucumbers, tomatoes, marinades, pickles. Today, fruits and vegetables are indispensable in our diet. Keeping them for years and months is a whole art that requires knowledge and experience. Canning allows you to diversify the diet of households in winter time, when fresh fruits become unavailable.

Marinating and salting makes it possible to preserve almost everything useful material, trace elements, vitamins, which are found in fresh fruits, berries and vegetables. In some cases, conservation is more useful fresh product such as sauerkraut. However, berries and fruits lose about 30 percent when cooked. useful elements, but ready-made compotes, preserves, jams, fruits in own juice contain a lot of pectins and fiber, which improve digestion, lower the level of bad cholesterol. Simply grinding berries with sugar without cooking allows you to save most of the vitamins.

The benefits of citric acid

Traditional canning marinades are made with vinegar, which many medical professionals dislike. And not in vain, because this is not the most useful product for humans. Natural fruit or wine slightly acidic vinegar contains minerals, vitamins, and table vinegar contains a harmful substance. Even in small doses, vinegar is not safe, so doctors recommend abstaining from it. Vinegar is not recommended for people with diseases of the gastrointestinal tract, sitting on therapeutic diet, for acute and chronic diseases liver, kidneys. Even healthy people should not get carried away with the use of dishes with vinegar. However, there is an alternative - citric acid.

Citric acid is a powder white color which is highly soluble in water. It is added to regulate acidity, give a sour taste, and is used as a preservative that prevents the formation of mold, the growth of microorganisms, and other unpleasant processes. Citric acid has a beneficial effect on human body, removing toxins, toxins, salts, other harmful substances, positively affects the work of the digestive tract, improves eyesight, increases the body's defenses.

Replacing vinegar with citric acid

Giving preference to citric acid instead of vinegar, you make the blanks more useful, improve their taste. Vinegar contains too much acid, which makes the taste of the product rough. And a solution of citric acid makes the marinade more tender, not too acidic. In addition, when using it, there is no need to add a lot of spices that are used in vinegar marinades to interrupt specific smell. When replacing, use the following ratio: 200 ml of vinegar 9% equals 1 tsp. citric acid. Such simple arithmetic will make your winter preparations more useful.

Canning without vinegar. What is a substitute for vinegar? Tips

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 blanks 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. AT 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 organic products obtained by the microbiological method from apple and grape raw materials and retaining the beneficial properties of 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?

Vinegar can be substituted for light salads. 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, does not stick to hands so much 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 of a glass 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 make your own with regular 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!