The canning process is not withoutuse of acetic acid. It gives a piquant taste that most of us like, and also prevents the growth of disease-causing bacteria that can spoil the entire billet. Today mistresses no longer imagine how to do without this simple, but such an important component. How to be those who can not use vinegar for health reasons? Do you really need to completely abandon the home? No! Citric acid can be used instead of vinegar. We consider the proportions in our today's article.
We are so used to using it, that practicallywe never think about this issue. Acetic essence is a solution that consists of 80% concentrated acid and 20% water. It is a colorless liquid with a pungent odor and specific properties. There are two ways to get this substance. The first is the distillation of vinegar, which is formed by the natural souring of wine. A pure acid is obtained through a special chemical process.
If you take 100% acid, it representsa very curious product. When cooled to 17 degrees it becomes not just ice, but crystallizes. This amazing phenomenon can not be seen at home, because in this form it is not sold in the store. In home cooking, we do not encounter such a substance. Typically, a 70% acid solution is required. But most often mistresses deal with an aqueous solution, which is called table vinegar. Its concentration is from 3 to 13%, and this is quite enough for the preparation of most dishes. It is permissible to use citric acid instead of vinegar. Proportions will be considered a little lower. In the meantime, let's define what kind of manipulations you need to do with the essence to get the product of the right concentration.
Standard in the store it has a concentration of 70%.We will focus on this indicator. Before you deal with the proportions of citric acid instead of vinegar, you need to understand what to count as such.
Each of these solutions, can be converted into a weaker one, by adding water.
Many people prefer to use it in the kitchen inas acidulant. In what proportions is citric acid used instead of vinegar without prejudice to the finished dish? Professional chefs recommend to put on a liter jar 2 tablespoons of citrus juice or 0.5 tea l. powder. Please note that this is juice juice from bottles. If you want to use freshly squeezed citrus, then you need to change the proportions a little. In this case, citric acid instead of vinegar can be used as follows. Instead of one spoonful of 6% vinegar, you need to take about 50 g of juice, squeezed from citrus.
You can safely use citric acidinstead of vinegar. The proportions for preservation are taken based on the characteristics of the recipe and the products used. For example, for 0.5 liters of tomato juice only 1 g of citric acid is needed. It can be diluted directly in a teaspoon and pour into the juice at the right time. It is best to find an adapted recipe, but it is also allowed to experiment independently. For this we give the following proportions.
What if the recipe shows the essence?You can use the following memo, based on it, perform not too complicated calculations. The ratio of essence and table vinegar with citric acid is considered. Dilute dry crystals need regular water. In order to get a substitute of 70% of the essence, you need a tablespoon of acid diluted in two tablespoons of water. This solution should be taken in accordance with the recipe, as indicated by the essence. For example, a teaspoon.
Now you know how much citric acid instead ofvinegar is required in order to prepare the desired solution. What is remarkable, no special conditions are needed. Only a clean bottle, water and powder of lemon, which is in any store. At a cost, such a solution will be even cheaper than vinegar.
It is difficult to imagine how many industriesThe food industry uses citric acid instead of vinegar. The proportions per liter of about ½ teaspoon is a universal formula that can be used in most recipes. By the way, if you take a teaspoon without a slide, it will be 5 grams of citric acid. The product is widely used, without it the preparation of sauces is not complete. This is a must for cold drinks. In the confectionery industry, too, nowhere without it. "Limonka" is often added as a preservative to increase the shelf life of products. In particular, it is added to some preserves. In cooking, it is simply impossible to find an equally simple and safe acidifier. In addition, it does not have such a sharp taste as vinegar. Sometimes you can use pure lemon juice. However, this is an option that is ideal for salads, not for canning. Citric acid is not only safer than vinegar, but also useful for the body in moderation.
Not all winter blanks can be made withusing citric acid. Cucumbers and aubergines do not like this substitute, they can greatly change their taste qualities. Therefore, most often it is used for sweet compotes, cooking desserts. Not bad turns and tomato juice with the addition of "lemon". Try, experiment, but in small quantities. Perhaps you will find the unique recipe that will become your favorite cookbook.
