Citric acid instead of vinegar: proportions per liter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 he alth reasons, cannot use vinegar? Is it really necessary to completely abandon home-made preparations? Not! Citric acid can be used instead of vinegar. Proportions will be considered in our today's article.

What is vinegar?

We are so used to using it that we almost never think about it. 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 obtain this substance. The first is the distillation of vinegar, which is formed by the natural souring of wine. And pure acid is obtained thanks to a specialchemical process.

Pure product

If you take 100% acid, 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. 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 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.

1. 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.
2. 4% solution is made by mixing one spoon of essence and 17 spoons of water.
3. 5% - 1/13.
4. 6% - 1/11.
5. 9% - 1/7.

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

Citric acid

Many people 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 spoon 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 will give the following proportions.

How to breed dry powder

What should I do if the recipe says essence? You can use the following memo, based on it, perform not too complicated calculations. The ratio of essence and tablevinegar with citric acid. 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 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. "Limonka" is often added aspreservative to increase the shelf life of products. 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. Not only is citric acid safer than vinegar, it's also good 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 the unique recipe that will become your favorite in your cookbook.