Wandering through the expanses of culinary recipes, I often puzzled over the question of using the right amount of vinegar of the right concentration when preparing the next dish. Indeed, in one recipe it is indicated: 5%, in the second - 6%, in the third - 9%, and there is acetic acid at all ... I am not very confident with complex and simple calculations, and therefore I was saved, as usual, by the Internet . I post the results of my searches here - maybe someone else will come in handy in the season of harvesting!
From 70% acetic acid:
Take a tablespoon. Take its volume as one part.
To one tablespoon of 70% acetic acid, add as many parts of water to get the percentage you need:
30% - 1.5 parts of water;
10% - 6 parts of water;
9% - 7 parts of water;
8% - 8 parts of water;
7% - 9 parts of water;
6% - 11 parts of water;
5% - 13 parts of water;
4% - 17 parts of water;
3% - 22.5 parts of water.
From 30% acetic acid:
To 1 teaspoon of 30% acetic acid, add as many teaspoons of water as necessary to obtain the desired concentration of acetic acid:
3% - 10 teaspoons of water
4% - 7 teaspoons of water
5% - 6 teaspoons of water
6% - 5 teaspoons of water
7% - 4 teaspoons of water
8% - 3.5 teaspoons of water
9% - 3 teaspoons of water
10% - 2.5 teaspoons of water
Make an inverse proportion to correctly calculate the required amount of water and acetic acid to prepare the required amount of vinegar of any other concentration.
For example, if you need to prepare 100 ml of 10% vinegar, then do some simple calculations:
100 ml of 10% vinegar contains 10 ml of 100% vinegar; 100 ml 70% vinegar (or acid) - 70 ml.
You get the proportion: 100 is related to 70, as x is to 10. This shows that x = 14.3. Therefore, you need to add 14.3 ml of vinegar essence to 85.7 ml of water. Based on this scheme, you will need 36 ml of vinegar essence and 64 ml of water to prepare 25% vinegar; 71 ml of acid and 29 ml of water - for the preparation of 50% vinegar.
Note!
Be careful when working with acetic acid! If acid comes into contact with the skin, immediately wash it with plenty of cool water.
Vapors of vinegar are also poisonous, therefore, in order to avoid burns of the mucous membrane of the respiratory tract, it is forbidden to inhale them.
Acetic acid is widely used in industry. An aqueous solution of acetic acid in the form of food additive E260 is used as a preservative. Moreover, unlike many other preservatives used, acetic acid in reasonable concentrations is considered safe for health. That is why it is common in home cooking and canning. Housewives often have to dilute solutions of acetic acid to the desired concentration. How to do it right?
Concentrated acetic acid (concentration of about 100%) is called glacial and is not used in everyday life. Moreover, acetic acid with a concentration of more than 80% is included in the list of precursors, the circulation of which in the Russian Federation is limited. Attempting to acquire and use such acid could land you in serious legal trouble.
Less concentrated solutions are sold completely freely. In stores, you can buy vinegar essence (an aqueous solution with a concentration of 70-80%), a solution of acetic acid (25-30%), table vinegar with a concentration of 3-9%. Such diversity often leads to the fact that the recipes indicate a certain amount of acetic acid of one type, and there is a completely different one available. But it doesn't matter, everything can be easily calculated and replaced.
Less concentrated vinegar from more concentrated (for example, 9% vinegar from 70% essence) can be obtained by diluting it with water. Water should be cool and clean, preferably filtered or distilled. More concentrated vinegar cannot be obtained from less concentrated vinegar. However, in some cases (for example, a 70% essence is indicated in the recipe, but only 9% table vinegar is available), you can simply take more of a weak solution. All calculations can be carried out using an interactive calculator of dilution schemes for aqueous solutions. It is very easy to use it.
In most cases, breeding is carried out according to standard schemes, which are given below. The article uses "culinary" breeding schemes, expressed in parts. You can measure parts with teaspoons or tablespoons. It is also convenient to use a large 10 or 20 gram medical syringe.
How to get table vinegar 3%
3% vinegar is most commonly used for salad dressings. To obtain it, you must dilute:
- 1 part 80% vinegar essence to 25.7 parts water
- 1 part 70% vinegar essence to 22.3 parts water
- 1 part 30% acetic acid solution to 9 parts water
- 1 part 9% table vinegar to 2 parts water
How to get table vinegar 5%
5% vinegar is used for dressing salads, making sauces. To obtain it, you need to dilute:
- 1 part 80% essence to 15 parts water
- 1 part 70% essence to 13 parts water
- 1 part 30% acetic acid solution 5 parts water
- 1 part 9% table vinegar to 0.8 parts water
How to get table vinegar 6%
6% vinegar is most commonly used for marinating meat. To obtain it, you need to dilute:
- 1 part 80% essence to 12.3 parts water
- 1 part 70% essence to 10.7 parts water
- 1 part 30% acetic acid solution to 4 parts water
- 1 part 9% table vinegar to 0.5 parts water
How to get table vinegar 9%
9% vinegar is used in canning. To obtain it, you need to dilute:
- 1 part 80% essence to 7.9 parts water
- 1 part 70% essence and 6.8 parts water
- 1 part 30% acetic acid solution 2.3 parts water
Vinegar 9% can be replaced with a less concentrated one:
- 1 part 9% vinegar can be replaced with 1.5 parts 6% vinegar
- 1 part 9% vinegar can be replaced with 3 parts 3% vinegar
How to get vinegar 10%
10% vinegar is used in canning. To obtain it, you need to dilute:
- 1 part 80% essence to 7 parts water
- 1 part 70% essence and 6 parts water
- 1 part 30% acetic acid solution 2 parts water
Vinegar 10% can be replaced with a less concentrated one:
- 1 part 10% vinegar can be replaced with 1.1 parts 9% vinegar
- 1 part 10% vinegar can be replaced with 1.7 parts 6% vinegar
- 1 part 10% vinegar can be replaced with 3.3 parts 3% vinegar.
How to get from xus 25%
25% vinegar is used for household purposes. To obtain it, you need to dilute:
- 1 part 80% essence to 2.2 parts water
- 1 part 70% essence to 1.8 parts water
How to get vinegar 30%
30% vinegar is used for household purposes. To obtain it, you need to dilute:
- 1 part 80% essence to 1.7 parts water
- 1 part 70% essence and 1.3 parts water
How to replace vinegar essence 70%
70% vinegar is used for canning. Vinegar essence 70% can be replaced with less concentrated vinegar:
- 1 part 70% vinegar essence can be replaced with 2.3 parts 30% acetic acid solution
- 1 part 70% vinegar essence can be replaced by 2.8 parts 25% acetic acid solution
- 1 part 70% vinegar essence can be replaced with 7 parts of 10% acetic acid solution
- 1 part 70% vinegar essence can be replaced with 7.8 parts of 9% table vinegar
- 1 part 70% vinegar essence can be replaced with 11.7 parts of 6% table vinegar
- 1 part 70% vinegar essence can be replaced with 14 parts of 5% table vinegar
- 1 part 70% vinegar essence can be replaced with 23.3 parts of 3% table vinegar
If water is used in the recipe, it must be reduced by the amount of diluted vinegar added.
When working with concentrated solutions of acetic acid (more than 15%), be careful. Even acid fumes can cause burns to the skin and mucous membranes. Use personal protective equipment and work in a ventilated area. If acid comes into contact with the skin, it must be washed off immediately with water. If acid gets into the eyes, rinse with plenty of water and seek medical attention.
In recipes, solutions of acetic acid of various concentrations are often found: 70% (acetic essence), 30%, 9% (table) and 5%.
Recently, natural vinegars have become very popular: wine, apple, balsamic, rice, malt. They have a richer taste and nutritional value than regular spirit vinegar. Their concentration can fluctuate, usually it is 3-6% vinegars.
Wandering through the expanses of culinary recipes, I often puzzled over the question of using the right amount of vinegar of the right concentration when preparing the next dish. Indeed, in one recipe it is indicated: 5%, in the second - 6%, in the third - 9%, and there is acetic acid at all ... I was saved, as usual, by the Internet. I post the results of my searches here - maybe someone else will come in handy in the season of harvesting!
So, if you do not have the concentration of vinegar indicated in the recipe, but there is another vinegar, use this table to recalculate. Below are specific examples to explain how to use the table.
Here are two specific examples of recalculation:
Let's derive the formula for recalculation: Required amount (in grams) = initial amount in grams × initial concentration ÷ for the required concentration. For convenience, we use the concentration in integers (9 instead of 0.09 or 70 instead of 0.7)
In many recipes, you can simply replace 3 tbsp. 9% for 5 tbsp. 5% if the amount of acetic acid is important, but not the liquid (for example, in a salad). If it is important to use an equal amount of liquid (for example, in marinades), then you need to add or subtract water. For example, if we change 9% to 5% vinegar, we need to add 2 tbsp. water: 5 tbsp 5% vinegar = 3 tbsp. 9% vinegar + 2 tablespoons (water). Or vice versa - if we change a weaker vinegar (5%) to a stronger one (9%), then we need to reduce 2 tbsp. water (if available by prescription).
The next calculation method
1. Translation formulas
K \u003d C ref / C tr
V claim \u003d K * V ref
Where K is the coefficient,
V claim - the desired amount of vinegar,
V ref - the initial amount of vinegar,
С tr - required concentration,
C ref - initial concentration.
Example
How to dilute 70% vinegar to 3%?
K \u003d 70 / 3 \u003d 23
Thus, in order to make 3% of 70% vinegar, you need to dilute 1 part of vinegar with 22 parts of water.
Let's change the task.
We do not have abstract parts, but concrete milliliters.
It is necessary to transfer 5 ml of 70% vinegar to 3%.
We take the resulting coefficient 23 and multiply it by 5.
We get 23 * 5 = 115 ml.
5 ml 70% = 115 ml 3%
2. Translation table.
| Required concentration | Initial concentration 80% | Initial concentration 70% | Initial concentration 30% |
| 3% | 26,5 (1 part 80% + 25.5 parts water) | 23 (1 part 70% + 22 parts water) | 10 (1 part 30% + 9 parts water) |
| 5% | 16 (1h 80% + 15h water) | 14 (1h 70% + 13h water) | 6 (1 h 30% + 5 h water) |
| 6% | 13 (1 h 80% + 12 h water) | 11,5 (1 h 70% + 10.5 h water) | 5 (1 h 30% + 4 h water) |
| 9% | 9 (1 h 80% + 8 h water) | 8 (1h 70% + 7h water) | 3 (1 h 30% + 2 h water) |
| 10% | 8 (1 h 80% + 7 h water) | 7 (1h 70% + 6h water) | 4 (1 h 30% + 2.5 h water) |
| 30% | 2,5 (1 h 80% + 1.5 h water) | 2 (1 h 70% + 1 h water) | — |
Examples (how to use the table)
1. If the recipe says 1 teaspoon of 70% vinegar, and you only have 6%.
So you need to take 11.5 teaspoons of your 6% vinegar.
2. If you have 70% acetic acid and you need to get 6% vinegar.
Take 1 part acid and add 10.5 parts water to it.
Suppose the recipe says to use 15 ml of 70% vinegar essence and 2 liters of water, and you want to use the 5% apple cider vinegar you have. It is clear that since the concentration of apple cider vinegar is 14 times less than in the essence (because 70=5x14), then it will need to be taken about 14 times more (15x14=210 ml, i.e. a little more than a glass), while reducing the amount of water intended to dilute the essence by about a glass (because along with vinegar you add an additional glass of water to the marinade filling).
In recipes, especially when canning, 9% vinegar is most often indicated.
We take 12 ml acetic acid and simply add water to 100 ml. It turns out 100 ml 9% vinegar
To obtain 100 ml vinegar of the desired percentage you need to take:
- 36 ml essences (70%) to get 25%
(i.e. add 64 ml of distilled water to 36 ml of the existing 70% essence - we get 100 ml of 25% vinegar)
- 71 ml essences to get 50%+ add 29 ml of water
- 14 ml essences to get 10%+ add 86 ml of water.
Note!
Be careful when working with acetic acid! If acid comes into contact with the skin, immediately wash it with plenty of cool water.
Vapors of vinegar are also poisonous, therefore, in order to avoid burns of the mucous membrane of the respiratory tract, it is forbidden to inhale them.
According to allrecipes.ru, www.good-cook.ru, forum.say7.info
Vinegar has been known since ancient times for its versatile beneficial properties. Currently, this useful product is prepared from 70% vinegar essence and in the form of 9% table vinegar (or in other dilutions) is used as a seasoning for dishes, in canning, preparing sauces, dressings, mayonnaise, etc.
Therefore, the question often arises, how to properly dilute acetic acid 70% to 9% vinegar, which is most often used by housewives in the kitchen?
There are several ways to make 9% vinegar from 70% essence, and for each of them you need to mix acid and water in a certain proportion.
The first way (the most affordable)
An option available to any hostess is the use of teaspoons and tablespoons, as well as faceted glasses.
To dilute the required volume of a 9% solution, it is enough to specify in the table the required number of teaspoons or faceted glasses of 70% essence and ordinary boiled (filtered) water.
This method allows small permissible deviations from the given strength, but at the same time allows you to quickly, without additional calculations, obtain the product of the desired dilution.
Method two (easy to remember)
An even easier option for obtaining 9% vinegar from a 70% concentrated solution - you just need to remember in what ratio you need to take water and vinegar essence.
Such breeding is always carried out in the ratio 1 to 7, i.e. 1 glass (spoon) of vinegar essence is added to 7 glasses (spoons) of water.
Third way (most accurate)
For more scrupulous housewives, there is another (more accurate) way to get a culinary seasoning with a strength of 9 percent.
In order to use it, you will need a small kitchen scale or a measuring cup.
Let's say the recipe calls for 100 ml of 9% vinegar, but we only have a 70% solution. How to make 9% vinegar from 70%?
In order not to calculate the values \u200b\u200beach time on the calculator, the housewives can use the ready-made data presented in the table.
How to dilute vinegar essence to 9% concentration
Or, if you really want to get the amount of ingredients for breeding yourself, you can use a simple formula:
So we get
X= 9% * 100 ml/70%,
X≈ 12.86 ml of a 70% solution is required to be taken.
How much water should be added?
Y= 100 ml -12.86 ml,
Thus, when added to 87.14 ml of water - 12.85 ml of 70% essence, we get vinegar, having a concentration of 9 percent, with a volume of 100 ml.
Note to the owner! This formula will be very useful to you, because with its help you can calculate ANY percentage concentration. All you need to know is the required volume and required percentage concentration (according to the prescription), as well as the percentage of the solution already available (indicated on the package).
The fourth method (dilution to any concentration using tablespoons)
If you take 1 tablespoon of acetic acid as a basis, then it will not be difficult to dilute it to any desired concentration using the same tablespoons. To do this, you need to have the following table at hand:
Fifth method (when you need to dilute all the available essence)
Well, if you have a certain amount of 70% acetic acid, for example, 100 ml, and you need to dilute it all to get a 9% solution, then you can use the following formula:
So, we get the amount of water that needs to be added:
B = 100 ml * 70% / 9%
B = 778 ml of water
Precautionary measures
- Acetic acid, especially concentrated (70% - 80%), should be kept away from children.
- It is also advisable not to allow children into the kitchen at the time of preparation of the vinegar. Their irrepressible curiosity to touch and try everything can lead to big trouble.
- Due to the sharp specific smell, when diluting large volumes of essence, it is better to slightly open a window or window.
- Be sure to sign the containers so that your family does not mistakenly try this culinary seasoning in its “pure” form.
- If the essence comes into contact with the skin, immediately rinse the area with water. And if you have very sensitive skin, it is better to wear gloves.
- When diluting a solution, add acid to water, and not vice versa.
We hope that you will be able to choose the most convenient method for you, how to quickly and easily dilute 70% vinegar to 9%, or any other strength.
Using these tips, you can easily calculate the concentration indicated in the recipe and use the resulting culinary seasoning to prepare delicious and healthy dishes that will delight your loved ones and relatives.
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