How to prepare 9 percent vinegar from essence. Such a mysterious vinegar

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.

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 receive 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 is a well-known product that is very popular. Without it, it is impossible to make preparations for the winter or cook a delicious barbecue. Proportions play an important role here. If you do not follow them, you can become a victim of food poisoning. Today we'll talk about the 70 percent.

Types of vinegar

As a rule, there are several types of vinegar. Almost every housewife is familiar with them. By itself, vinegar is natural and synthetic. Natural, as you might guess, is made from natural plant fluids, which contain alcohol. It can be wine, herbal, fruit and berry, rice and apple. Natural vinegar is the best choice for kitchen solutions. Unfortunately, in Russia it is used quite rarely. Another type of vinegar is synthetic. It is considered normal. Its main component is acetic acid.

It is obtained during the implementation of chemical processing processes. This type is suitable for home and domestic needs, Russian culinary specialists quite often use synthetic vinegar in cooking. As a rule, it is used for pickling. Ideal for preparing excellent tender barbecue. Vinegar perfectly softens the meat and makes it tender and tasty. Now let's study how to make 9% from 70% vinegar.

A little about each

• - this is the merit of the French. It can be white wine or red. It gives dishes a refined and unforgettable taste, which could not be ignored - people have found wide application for the product. Usually they make marinades with it and season salads with it.
• - lighter and softer. To a greater extent, Americans prefer it. They use this product for fish broths, chicken dishes and apple compotes.
• is a product mainly used in Japanese cuisine. The Japanese prepare this type of vinegar and use it in rice dishes. In particular, they are used for making sushi and rolls. The recipe for this product is quite simple, any novice cook, and just an amateur, can implement it.

table vinegar

Table vinegar is the most common type. It is they who are mainly used by Russian housewives. It is added to salads, mustard, gravy, meat dishes. It has a slightly sour and pungent taste. There are 6% and 9%. In addition, it is quite easy to make 9% of 70% vinegar, the main thing is to observe all proportions. The smell of this product is very strong.

How to cook

How to make 9% from 70% vinegar? Now we will tell you this small and simple recipe. When working with acetic acid, try not to inhale the outgoing odor once again - it is very sharp. Be careful - it is important to observe all proportions. Otherwise, you will have to start all over from the beginning.

You also need to remember the safety rules. It is necessary to store such a corrosive, burning liquid only in a glass container. Make sure that the solution does not come into contact with the skin - in case of contact, immediately rinse the area with water. It is best to perform all manipulations with vinegar with gloves and a gauze bandage - this will protect the respiratory tract and skin.

If you are well prepared, let's get started. So, how to make 9% from 70% vinegar? All you need is water and 70% vinegar essence. In order to prepare table vinegar used in marinades and preservation, you need to mix 7 tablespoons of water with 1 tablespoon of essence. Make sure that the second component does not overflow - it is very important that all proportions are preserved. With the help of such mixing, you will get the desired consistency. Here's how to make 9% from 70% vinegar. Good luck in cooking!

Acetic essence is a solution of acetic acid with a concentration of 70 or 80%. It is produced industrially using a fermentation process from alcohol solutions. Widely used in industry and households. Housewives use the essence for canning, preparing marinades. However, such a concentrated solution of acetic acid is rarely used for cooking. Most often we are talking about table vinegar, which has a much lower concentration. How to make a 9% solution from 70% vinegar?

Basic rules for diluting vinegar essence

Acetic essence at 70% concentration can cause serious poisoning, even death, if a person accidentally or intentionally drinks it. If the essence gets on the mucous membrane of the eyes, on the skin, it will cause a very strong, painful burn.

Even the smallest concentration of acetic acid may well lead to injury. Therefore, you can not dilute the essence "by eye". You need to know the exact proportions. Use vinegar, even the lowest concentration, only for its intended purpose.

When working with vinegar essence, remove small children and pets from the kitchen. Free the table from foreign objects and containers, especially with food. Essence can accidentally get into food. Therefore, it is necessary to be careful and warn loved ones about this.

How dangerous is the situation? If a person swallows vinegar essence, he will receive an instant, very painful burn of the oral cavity, esophagus, stomach - the entire digestive tract. Pain is accompanied by swallowing, vomiting with blood may begin.

Vapors of acetic acid can burn the respiratory tract, there will be suffocation, blue skin, wheezing when breathing.

If a person swallowed more than 3 tablespoons of vinegar essence, then this is a severe poisoning that will cause death within a day.

Therefore, it is necessary to be extremely careful and attentive during the preparation of 9% vinegar from vinegar essence.

How to make 9 percent from 70 vinegar - a simple formula

On the labels of some bottles with 70% vinegar essence, manufacturers indicate that in order to obtain table vinegar, it is necessary to dilute the contents with water 1:20. That is, 20 parts of water and 1 part of essence. However, the result is a completely different concentration, which is needed. This is not 9% table vinegar at all, but a much less concentrated solution.

Therefore, you need to use a different recipe. The formula is as follows: you need to add 1 part of the essence to 7 parts of water. If you count a tablespoon as a unit of measurement, then you need 2 tablespoons of essence for 14 tablespoons of water.

Water should be clean, cool, boiled or filtered.

An elementary way with a faceted glass

The way to make 9 percent vinegar using a faceted glass was tested in practice by our grandmothers. Due to its long history, this method is almost flawless.

It is known that a faceted glass contains exactly 17 tablespoons of liquid, in our case - water. A bit of math, which we will not bore you with, and you can get the desired result very quickly. Pour 2 tablespoons of vinegar essence with a concentration of 70 percent into a faceted glass and top it up with water.

Table: How to make different percentage vinegar from vinegar essence

For different purposes in the household, vinegar of different concentrations is used, and not necessarily nine percent. However, in the store you can hardly find, for example, a solution of acetic acid in 4 or 10%. So let's learn how to cook it.

The unit of measurement for obtaining a solution of acetic acid of the required concentration will be a tablespoon.

A table that will help you find out how many tablespoons of water you need to add to one tablespoon of vinegar essence to get the appropriate concentration:

Secrets and tricks for housewives

There are many problems that you can get rid of cheaply and easily with table vinegar:

• Oily surfaces. No need to buy expensive oven cleaners. It is enough to slightly moisten the walls and the door from the inside with table vinegar, leave for a while, and then clean. So you can clean any surfaces where there are oil stains.
• Dirty parquet. It is easy and stress-free to put it in order. Pour 4 cups of vinegar (half a cup per liter) into an 8-liter bucket of water. Rinse the floor well - it will be perfectly cleaned of dirt and begin to shine. However, if the parquet is protected with wax, it is better not to use this method.
• Flowers in a vase. You can extend their life cycle with vinegar. Add 2 tbsp per liter of water. spoons. A beautiful bouquet will delight you for more than one day.
• Unpleasant odors. You can easily get rid of them by applying vinegar. It is necessary to leave a cup of vinegar in the room for several hours without covering it. In the future, so that the smell of vinegar disappears, open the windows.
• Scale in a kettle or saucepan. Purchased products are not needed, which are practically unable to rid the kettle of multi-layer scale. It is enough to pour a full kettle of water, pour in a tablespoon of vinegar and boil. The kettle will be completely clean.
• Dirty glass and windows. The best and cheapest glass cleaner is vinegar. Dilute some vinegar with water and wash the windows. And then wipe dry with paper or a cloth that does not leave marks on the glass.
• Dirty metal surfaces. Take a couple of tablespoons of vinegar, drop two drops of vegetable oil into the solution and clean the metal surface of dirt. It can be cutlery, decor items, jewelry.
• Microorganisms, mold. With such a difficult task, vinegar will also cope with success. Pour 100 grams of vinegar into a plastic jar with a spray bottle, treat the surfaces on which mold is noticed. After some time, the procedure can be repeated. It is very useful in this way to protect toothbrushes from bacteria. Wet them with vinegar, rinse after a while. Vinegar will perfectly help neutralize old cutting boards, the surface of the kitchen countertop.
• Domestic ants. Vinegar perfectly repels these insects. It is necessary to process traces and "ant tracks". Trust me, they won't like it at all.
• Brass. To make items made of brass shine, wipe them with a cloth dipped in vinegar.
• Dried paint. After the repair, good brushes remain, which would be nice to use again. It is very easy to remove dried paint from them - just pour vinegar on the brushes for half an hour.
• Stains on clothes. It is necessary to moisten the stain with vinegar and wash the garment in the typewriter. It works especially well on sweat and deodorant stains.
• Attached price tags. It's a shame when a new thing is almost ruined by the price tag, which is firmly glued to it in the store. Moisten a cloth or sponge with vinegar and gently apply to the glued paper for a while. Then it can be easily removed from the surface, and there will be no traces left.
• Clogged pipes. An excellent and cheapest tool that works just as well as expensive ones. Pour baking soda into the drain hole in the sink, then pour vinegar into the drain. There will be a reaction, foam will appear. Everything here depends on the degree of clogging of the pipe. You can get by with a tablespoon of soda and a couple of tablespoons of vinegar. In especially difficult cases, you will need half a glass of soda and a whole glass of vinegar. Wait from 15 minutes to half an hour, rinse the hissing and bubbling mass in the pipe with hot water.

Vinegar is a fairly ancient spice used in cooking. Usually, it is colorless, but sometimes, it can be slightly colored.

There are a huge number of food recipes. And, in whatever country food is prepared, one of the dishes will certainly contain vinegar. Another thing is that for the preparation of different foods, you need vinegar of different strengths. To cook some dishes, you need 70 percent vinegar, while for others, 9 percent is enough.

There is a situation when only 70% vinegar (essence) is available, but 9% is needed. To make 9% vinegar from essence, you need the essence itself and water. Given that there are not so many ingredients for manipulation, it is not difficult to guess that they will need to be mixed together.

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Making 9 Percent Vinegar

To obtain an essence with a pure vinegar content of 9%, it is necessary to add water to 70% vinegar in a ratio of 1 part vinegar to 7 parts water. For example, we can take 2 tablespoons of vinegar and dilute it with 14 tablespoons of plain water. That's all that needed to be done. Now you have 9% vinegar.

It should be clarified that some cooks mix not only vinegar with water, but also different types of vinegars among themselves. For many people, this is a kind of pastime - a hobby. By mixing different types of vinegars, they develop new "varieties". But, if you do not want to turn vinegar into your hobby, then the most elementary knowledge is enough for you.

measuring table

You never know what strength of vinegar will be needed tomorrow and it is not known for what purposes it may be needed (if you did not know, vinegar is used not only for cooking).

A certain solution can also serve for disinfection purposes (at least it was so in ancient times), but a modern person can take note of this (after all, you never know what conditions you will find yourself in). Perhaps vinegar will be the only remedy that can help in resolving any problems or problems.

To obtain the desired consistency, you can easily measure the proportions in the number of spoons. Let's figure out below how much water you need to add to 1 tablespoon of 70 percent vinegar:

• 3% solution - 22.5 tablespoons of water;
• 4% solution - 17 tablespoons of water;
• 5% solution - 13 tablespoons of water;
• 6% solution - 11 tablespoons of water;
• 7% solution - 9 tablespoons of water;
• 8% solution - 8 tablespoons of water;
• 9% solution - 7 tablespoons of water;
• 10% solution - 6 tablespoons of water;
• 30% solution - 1.5 tablespoons of water.

The raw material for the production of vinegar is ethyl alcohol. Vinegar is used in culinary recipes for many dishes - and that's not all. It is impossible to do without it when cooking various kinds of seasonings and marinades. The popularity of vinegar is so high that it is even added to hot dishes (while improving their taste). It can be produced both in artificial conditions and natural. It is present in the composition of ketchup, mustard and mayonnaise - that is, in our everyday food.

Faceted glass - as a measure

There is knowledge that has been gained through repeated experiences. It consists in the fact that a faceted glass contains 17 tablespoons of water. This means that if you need to make 9% vinegar from vinegar essence, then it will be enough to add 2 tablespoons of 70% essence to one faceted glass of water.

Vinegar Concentration Calculator

What is in the recipe:

What is a Vinegar Concentration Calculator?

This online calculator allows you to calculate the amount of vinegar if the recipe calls for one concentration ("strength") of vinegar, but the store (or at home) has vinegar of a different strength. Or if you want to replace the vinegar essence indicated in the recipe with environmentally friendly and healthy natural vinegar.

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. Intuitively, since the concentration of apple cider vinegar is 14 times less than in the essence (because 70=5x14), then you need to take 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). But this is only an approximate estimate, and for an accurate calculation it is necessary to take into account the difference in the density of vinegar solutions from the density of water and the dependence of the density of solutions on concentration. You also need to accurately consider the amount of water present in the original solution (specified in the recipe) and in the replacement solution.

How to use the vinegar calculator

Entering calculated data and viewing results

For the calculation, you need to enter the following data:

• concentration of the first solution(indicated in the recipe, you want to replace it with another solution), indicated as a percentage. The concentration should be more than 0% and not more than 100%.
• amount of first solution(indicated in units - milliliters, grams, liters, kilograms, teaspoons, tablespoons, glasses, indicated in the list on the right). A teaspoon is considered equal to 5 milliliters, a tablespoon - 15 milliliters, a glass - 200 milliliters. Please note that in Australian cooking recipes, a teaspoon is considered equal to 20 milliliters, not 15. Quantity must be a positive number.
• concentration of the second solution(replacing the first solution, indicated as a percentage, must be more than 0% and not more than 100%

If incorrect data is entered, the fields are colored red and a corresponding message is displayed. To separate the integer and fractional part, it is preferable to use the symbol "." (period), but you can also use a comma (symbol ","). Re-entering the decimal separator or entering any non-numeric character (letter, space) stops number entry (previously entered digits will be taken into account). For example, the calculator will understand the entered data "5.5abc" as the number "five and a half". If the entered data cannot be recognized as a number at all, the calculator will ask you to enter the correct data.

The calculation will be done in about one second and the results will be displayed in units that you can select from the lists to the right of the results. If the concentration of the first and second solutions is different, then you will need to change the amount of water compared to that indicated in the recipe. So, in 100 gr. 70% of the essence contains 70 gr. pure acetic acid (CH3COOH) and 30 gr. water (H2O), and in 100 gr. 5% vinegar - 5 gr. acetic acid and 95 gr. water. Therefore, when you replace the essence with vinegar, you need to reduce the amount of water indicated in the recipe. Conversely, if you replace vinegar with essence, you must add water in such a way that the content of acetic acid and water does not change. Read more about the calculation method here.

If you specify the same concentration of vinegar indicated in the recipe and used as a substitute, our calculator can be used to convert the amount of vinegar indicated in different units (taking into account the densities of aqueous solutions of acetic acid). Yes, 100g. 80% vinegar essence will be about 93 ml (because its density is 1070 g / l), and ten tablespoons of 6% vinegar weigh 151 grams. When replacing concentrated vinegar (essence) with a diluted one, the calculator will indicate the need to reduce water, while in the original recipe, the presence of water may not be provided at all, or provided in an amount less than displayed in the calculator's response. In such situations, one must either reduce the amount of moisture given, for example, by vegetable juice, or, not being able to reduce the amount of water, simply agree that the marinade obtained by such a replacement will contain more liquid than was provided by the original recipe.

Illustration: How to change the unit of measurement

When using the calculator, you may notice that sometimes the sum of the volumes of vinegar and water from the recipe is slightly different from the sum of the volumes of the replacement vinegar and water. There is no mistake in this, because when two liquids are mixed, their total volume may change due to the fact that the density of the solution depends on the concentration. The densities of the solutions also slightly depend on temperature, our calculator calculates assuming that the temperature of the solutions is 20 degrees Celsius. This dependence of the density of solutions on temperature has almost no effect on the accuracy of calculations for the needs of home canning.