Proportions for replacing vinegar with citric acid. Citric acid instead of vinegar: proportions per liter

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 the winter, 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 it's not the most useful product for a person. 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 illnesses gastrointestinal tract sitting on therapeutic diet, in acute and chronic diseases of the liver, kidneys. Even healthy people should not get carried away with the use of dishes with vinegar. However, there is an alternative - citric acid.

Lemon 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, slags, salts, other harmful substances positively contributes to work digestive tract, improves vision, 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 for interrupting a 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.

The canning process is not complete without the use of acetic acid. She gives spicy taste, which most of us like so much, and also prevents the growth of pathogenic bacteria that can ruin the entire workpiece. Today, housewives can no longer imagine how to do without this simple, but such an important component. What about those who, for health reasons, cannot use vinegar? Is it really necessary to completely abandon home-made preparations? Not! Citric acid can be used instead of vinegar. We will consider the proportions in our today's article.

What is vinegar?

We are so accustomed to using it that we almost 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.

pure product

If we take 100% acid, then it is a very interesting product. When cooled to 17 degrees, it becomes not just icy, but crystallizes. This amazing phenomenon cannot be observed at home, because in this form it is not sold in the store. AT home cooking we do not encounter such a substance. Usually a 70% acid solution is required. But most often, housewives deal with an aqueous solution, which is called table vinegar. Its concentration is from 3 to 13%, and this is quite enough for cooking most dishes. You can use citric acid instead of vinegar. Let's take a look at the proportions below. In the meantime, let's decide what manipulations need to be done with the essence in order to get a product of the desired concentration.

If the original product is an essence

Standard in the store, it has a concentration of 70%. We will focus on this indicator. Before you figure out the proportions of citric acid instead of vinegar, you need to understand what counts as such.

If you need a 3% solution, then take 1 teaspoon of essence, dilute it with 23 teaspoons of water. This procedure can be done in advance. To do this, take an empty bottle, pour the prepared solution into it. Now it will be safely stored in the closet.
A 4% solution is made by mixing one tablespoon of essence and 17 tablespoons of water.
5% - 1/13.
6% - 1/11.
9% - 1/7.

Each of these solutions can be made weaker by adding water.

Lemon acid

Many prefer to use it in the kitchen as an acidifier. In what proportions is citric acid used instead of vinegar without prejudice to ready meal? Professional chefs recommend for liter jar put 2 tablespoons citrus juice or 0.5 tsp. powder. Please note that we are talking about bottled juice here. If you want to use freshly squeezed citrus, then you need to change the proportions a bit. Citric acid instead of vinegar in this case can be used as follows. Instead of one spoonful of 6% vinegar, you will need to take about 50 g of juice squeezed from citrus.

For preservation and salads

You can safely use citric acid instead of vinegar. The proportions during preservation are taken based on the characteristics of the recipe and the products used. For example, for 0.5 liters of tomato juice you need only 1 g of citric acid. It can be diluted directly in a teaspoon and poured into juice at the right time. Best to find adapted recipe, but you are allowed to experiment on your own. To do this, we present the following proportions.

How to dilute dry powder

What to do if the essence is indicated in the recipe? You can use the following memo, based on it, perform not too complicated calculations. The ratio of essence and table vinegar with citric acid. Dilute dry crystals plain water. In order to get a substitute for 70% essence, you need to dilute a tablespoon of acid in two tablespoons of water. This solution must be taken in accordance with the recipe, as indicated by the essence. For example, a teaspoon.

if you add one citric acid to 14 parts of water, you will get a solution equal to 9% table vinegar;
for an analogue of 6%, you need to take 1/22;
5% vinegar is obtained by mixing 1 part citric acid and 26 parts water;
4% - we breed 1 to 34;
3% - 1 to 46.

Now you know how much citric acid instead of vinegar will be needed in order to prepare the desired solution. Remarkably, no special conditions. Only a clean bottle, water and lemon powder, which is in any store. At a cost, such a solution will turn out even cheaper than vinegar.

Weigh without scales

It's hard to imagine how many industries Food Industry citric acid is used instead of vinegar. Proportions per liter of approximately ½ teaspoon is a versatile 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, the preparation of sauces is indispensable without it. It is an essential component of cold drinks. In the confectionery industry, too, nowhere without it. "Lemon" is often added as a preservative to increase the shelf life of foods. In particular, it is added to some canned food. In cooking, it is simply impossible to find such a simple and safe acidifier. In addition, it does not have such a sharp taste as vinegar. Sometimes pure lemon juice can be used. However, this is an option that is ideal for salads, not for canning. Citric acid is not only safer than vinegar, but it is also beneficial for the body in moderation.

Instead of a conclusion

Not all winter preparations can be made using citric acid. Cucumbers and eggplants do not like such a replacement, they can greatly change their taste. Therefore, most often it is used for sweet compotes, desserts. It works well and tomato juice with the addition of lemon. Try, experiment, but in small quantities. Maybe you will find the right one unique recipe that will become a favorite in your cookbook.

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 odor and sour taste.

Food vinegar essence is obtained not by combining acid with water, but by distillation of 5% vinegar, which is naturally formed during the souring of wine. Pure acid can only be removed by chemical means by attacking acetates with sulfuric acid.

Curious! 100% acetic acid is called glacial, because when cooled to 17 ° C, it turns into ice-like crystals.

In home cooking, we often come across not the essence itself, but its aqueous solution from 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 correct ratio essences and water in table vinegar certain concentration, can be easily calculated 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 designated as a food additive - 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!

The canning process is not complete without the use of acetic acid. It gives the savory taste that most of us love so much, and also prevents the growth of pathogenic bacteria that can spoil the entire workpiece. Today, housewives can no longer imagine how to do without this simple, but such an important component. What about those who, for health reasons, cannot use vinegar? Is it really necessary to completely abandon home-made preparations? Not! Citric acid can be used instead of vinegar. We will consider the proportions in our today's article.

What is vinegar?

pure product

If we take 100% acid, then it is a very curious product. When cooled to 17 degrees, it becomes not just icy, but crystallizes. This amazing phenomenon cannot be observed at home, because in this form it is not sold in the store. In home cooking, we do not encounter such a substance. Usually a 70% acid solution is required. But most often, housewives deal with an aqueous solution, which is called table vinegar. Its concentration is from 3 to 13%, and this is quite enough for cooking most dishes. You can use citric acid instead of vinegar. Let's take a look at the proportions below. In the meantime, let's decide what manipulations need to be done with the essence in order to get a product of the desired concentration.

If the original product is an essence

If you need a 3% solution, then take 1 teaspoon of essence, dilute it with 23 teaspoons of water. This procedure can be done in advance. To do this, take an empty bottle, pour the prepared solution into it. Now it will be safely stored in the closet.
A 4% solution is made by mixing one tablespoon of essence and 17 tablespoons of water.
5% - 1/13.
6% - 1/11.
9% - 1/7.

Each of these solutions can be made weaker by adding water.

Lemon acid

Many prefer to use it in the kitchen as an acidifier. In what proportions is citric acid used instead of vinegar without prejudice to the finished dish? Professional chefs recommend putting 2 tablespoons of citrus juice or 0.5 tea liter in a liter jar. powder. Please note that we are talking about bottled juice here. If you want to use freshly squeezed citrus, then you need to change the proportions a bit. Citric acid instead of vinegar in this case can be used as follows. Instead of one spoonful of 6% vinegar, you will need to take about 50 g of juice squeezed from citrus.

For preservation and salads

You can safely use citric acid instead of vinegar. The proportions during preservation are taken based on the characteristics of the recipe and the products used. For example, for 0.5 liters of tomato juice you need only 1 g of citric acid. It can be diluted directly in a teaspoon and poured into juice at the right time. It is best to find an adapted recipe, but you are allowed to experiment on your own. To do this, we present the following proportions.

How to dilute dry powder

What to do if the essence is indicated in the recipe? 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 with plain water. In order to get a substitute for 70% essence, you need to dilute a tablespoon of acid in two tablespoons of water. This solution must be taken in accordance with the recipe, as indicated by the essence. For example, a teaspoon.

if you add one citric acid to 14 parts of water, you will get a solution equal to 9% table vinegar;
for an analogue of 6%, you need to take 1/22;
5% vinegar is obtained by mixing 1 part citric acid and 26 parts water;
4% - we breed 1 to 34;
3% - 1 to 46.

Now you know how much citric acid instead of vinegar will be needed in order to prepare the desired solution. Remarkably, no special conditions are needed. Only a clean bottle, water and lemon powder, which is in any store. At a cost, such a solution will turn out even cheaper than vinegar.

Weigh without scales

It's hard to imagine how many food industries use citric acid instead of vinegar. Proportions per liter of approximately ½ teaspoon is a versatile 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, the preparation of sauces is indispensable without it. It is an essential component of cold drinks. In the confectionery industry, too, nowhere without it. "Lemon" is often added as a preservative to increase the shelf life of foods. In particular, it is added to some canned food. In cooking, it is simply impossible to find such a simple and safe acidifier. In addition, it does not have such a sharp taste as vinegar. Sometimes pure lemon juice can be used. However, this is an option that is ideal for salads, not for canning. Citric acid is not only safer than vinegar, but it is also beneficial for the body in moderation.

Instead of a conclusion

Not all winter preparations can be made using citric acid. Cucumbers and eggplants do not like such a replacement, they can greatly change their taste. Therefore, most often it is used for sweet compotes, desserts. Not bad is obtained and tomato juice with the addition of "lemon". Try, experiment, but in small quantities. Perhaps you will find exactly that unique recipe that will become your favorite in your cookbook.

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

Among the home 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 substitute vinegar for 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 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?

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 the 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.

In order to cook rice for sushi, you need to add special vinegar to it. 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 regular 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 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!