Replace lemon juice with citric acid. Stars on citrus

Consider an alternative to citric acid for any application: baking, canning, cleaning, kettle and washing machine cleaning, hair washing, etc.

lemon juice

Complete alternative. The juice from one medium lemon is 5 grams. citric acid.

Vinegar

Full faceted glass (250 ml) 9% vinegar = 1 tsp. citric acid + a glass of water.

330 ml 6% vinegar = 1 tsp. citric acid + 330 ml of water.

1 st. l. 70% vinegar \u003d 0.5 tbsp. l. lemons + 1 tbsp. l. water.

Wine

Wines have different acidity, which depends on the manufacturer and type of wine, so the amount of wine to replace will have to be selected by eye. On average, 300 ml of wine equals 0.5 tsp. citric acid + 300 ml of water.

baking powder

And him. This option is only suitable for baking. The baking powder already contains citric acid. If soda is indicated in the recipe, then this ingredient should be omitted. 1 gr. citric acid = 7 gr. baking powder.

sour berries

5 gr. citric acid \u003d 400 ml of red currant juice, 400 ml of mountain ash, 200 ml of lingonberries, 200 ml of cranberries, 200 ml of Chinese magnolia vine, 200 ml of sorrel, 200 ml of grapes, 100 ml of sour apple and 1 l. tomato juice.

Soda

And her. Only for cosmetic purposes, for example, to clean the kettle from scale or disinfect the container.

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To make lemon juice, of course, the best and easiest way is to take an ordinary lemon and squeeze some juice out of it.

When can artificial lemon juice be useful?

Sometimes cutting a whole lemon just to squeeze a few drops of juice out of it is not very desirable. It also happens that the lemon itself is simply not at hand, and lemon juice is urgently needed to prepare the desired dish. Even if the lemon is in the refrigerator, it can easily freeze or simply rot. Then you have to throw it away and make lemon juice from the acid of the same name to the fruit. After all, citric acid will not freeze and will not rot. It can stand on a kitchen cabinet shelf for a long time without any negative changes.

The main thing is to make sure that you took exactly a bag of citric acid. In my experience, there have been cases when cooks simply confused citric acid, for example, with vanilla essence. In each of these cases, the dish was irrevocably spoiled.

In fact, answering the question How to make lemon juice from citric acid is not difficult at all. After all, a few pinches of citric acid will easily and quickly turn into lemon juice in skillful hands. It only takes a couple of minutes to make juice. The main thing in this case is not to make a mistake with the proportions. Otherwise, the taste of the cooked dish will also suffer significantly. Which manufacturer to choose citric acid for juicing is not important at all. After all, citric acid of any manufacturer is almost the same.

Compound

The composition of artificial lemon juice is simple and clear! You need to take only 1 teaspoon of dry citric acid powder and

2 teaspoons of well warm water. If more artificial juice is required, then it should be remembered that the ratio of acid and water will always be 1 to 2, respectively.

Cooking process

To make juice from acid, you need to pour one teaspoon of lemon, pour it into a clean and dry mug. To prepare juice, it is better to choose glass or earthenware dishes. After all, the aluminum mug itself will darken from the acid, and the juice will give an unnatural and not very appetizing look.

The acid in the mug must be poured with well-warmed boiled water at the rate of 1 to 2. If there is no warm boiled water, then cold water can also be used. But then, you need to let the acid dissolve for 5-7 minutes, periodically stirring the solution. If hot water was used, then artificial lemon juice will be ready within 10 seconds after dilution.

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Help me figure it out ... If you need to take the juice of one lemon in a recipe, how much is it in milliliters? After all, lemons are different, there are quite "crumbs" - like tangerines, and there are "giants" - a little less than grapefruit ... Maybe there is some the generally accepted norm, well, let's say 100 ml.?

Addition to the theme of moderator Roma

Lemon juice comes in different concentrations.
There are several acids in lemon juice, the main ones are citric, ascorbic. Their content depends on the variety of lemon and maturity, from 3% to 8%.

We have created a review here for you with many wonderful properties and uses of lemon. As always: all home advice without guarantee! Instead of buying expensive fabric softener, you can also give lemon. If you add half a lemon that you previously rubbed into the washing machine, you can save fabric softener. Instead of rinse aid, you can also put lemon peel in the dishwasher, because the bowls do something good here too. Place the lemon in half, then fade unpleasantly. Lemon juice adds shine to hair. Just add lemon juice to the water for the final rinse. To bring back the light, wipe the objects with a cloth dampened with lemon juice. If that doesn't help, you can sprinkle some salt on half a lemon and rub down on copper objects. The ugly edges of the dirt can eliminate you when you wipe the edges of the lemon peel dirt. If the plastic bowls have a food smell, then you should rub them with lemon zest. To get proper cleansing, you must use lemon juice for cleansing. Then you have to polish the newsprint. For stains or stains on rust, it is recommended before cleaning with lemon juice. Calcium deposits can remove you when you pour citric acid down the toilet. Lemon juice diluted with water relieves mild fever. You can also treat with lemon. Just put a lemon slice on a chicken eye overnight. Lemon juice has an antiseptic effect. Thus, a chicken eye is formed. Dried lemon slices were brought wonderfully by moths. To clean again, you must clean it with lemon juice. Then it is cleaned again and also kills all the bacteria that have settled on it. If you have large pore skin, you should rub lemon juice on your face from time to time. To decalcify water heaters or you can use lemon juice instead of a decalcifier. It works just as well and is much cheaper. If you are suffering, then you should pour lemon juice regularly and then gurgle with it. If you have burned your tongue, then you should give the affected area a few drops of lemon juice. The pain is relieved. Do you need to fight in your apartment? Then wipe the soil with just water into which you have given a neat shot of lemon juice. They will see the silver fish disappear. They hate the smell of lemons. Do you have a blue mouth because you ate blueberries? No problem, just rinse your mouth with some lemon juice and it will be clean again. If you want, then you should clean them about three times a week with lemon juice. With lemon glass can be cleaned. No wonder there is citric acid contained in many cleaners. If you wipe glass, mirror or windows with lemon juice, you can do without costly and environmentally harmful products. If you have very soft nails, you should rub lemon juice on them daily. on fingers can be removed if you massage your fingers a little in lemon juice and then rub with your hand. Dried lemon peels work well on the grill, oven, or fireplace. The great thing is that the projectiles also emit a wonderful aroma. If your legs feel heavy and tired, then you should put some lemon juice in a bowl of water and put your feet on it. If you are suffering then you should give a shot of lemon juice in your coffee cup. Mosquito bites heal faster when you rub them with lemon juice. When should you take a teaspoon of lemon juice. Since lemon juice has a blood-staining effect, you can put some lemon juice on small lesions. The wound stops bleeding and is also disinfected.

They completely replace the rinse aid.
Plus, the food smells great.

In addition to lemon juice, the lemon bowl is also used for cooking and baking with an intense lemon flavor.

Food vinegar goes from 3% to 5%. If the vinegar is natural (apple, rice, wine), then its concentration is not more than 3%, just at a higher concentration, microorganisms die. Alcoholic vinegar is usually 5%,
In Korea, there is a stronger-10%, in Russia there is an essence of 70%.

Lemon juice pH~2-2.5
Apple cider vinegar 5% pH~1.5-2, weaker solution (~3%) will give somewhere pH~2.5-3

The cup is rich in essential oils and is not acidic, unlike lemon juice. This way you get a great lemony flavor without the acidic taste. To be able to use lemon peel without any reservations, only unprocessed organic lemons should be used for rubbing. The shells of most lemons have been treated with a preservative and wax to make the fruit last longer. These additives are naturally nothing to look for in a pie or dessert.

To rub a bowl of lemon, there are several possibilities and tools that you can use. With a zipper, long very thin lemon strips can be obtained from the shell. With a grater you get a very thin lemon peel and with a savory peel you can also cut thicker and wider strips.

It is impossible to say that 1% acetic acid tastes like 1% lemon juice (in terms of acids). A matter of taste.
You can make "9% table lemon juice" by taking 9 ml of lemon juice per 100 ml of solution (or quite right: 9 g of citric acid per 100 g of water)
You can dilute lemon juice with water 1x1, about a glass of water and a glass of lemon juice, but this will be a high concentration of acid.
You can balance this concentration with sugar in the proportion of 1x1x1, where you can take lemon juice, water and sugar in equal proportions in a glass. But this is a matter of taste.

However, it should be noted that with all options, only the yellow bowl is pressed and nothing from the basic white leather comes. Because it is bitter and cannot be used with it. If you're using a grater, you can do a little trick and place a strip of baking or parchment paper between the surface of the grate and the lemons. The grated lemon zest then does not stick to the small holes in the grater and the effort to clean the grater is minimized.

Lemon juice is a great seasoning for delicious salads.

This way you really only get the very aromatic yellow part of the lemon peel. You have to be very careful with the cleaner as too much lemon peel is cut off and the white skin is included. This gives you large and wide strips of lemon zest. Those who are more likely to use lemon peel for cooking or baking will be happier with a special zeer or grater.

Lemon juice pH~2-2.5
apple cider vinegar 5% pH~1.5-2 a weaker solution (~3%) will give somewhere pH~2.5-3

APPLICATION OF VINEGAR IN BAKERY

Organic acids (citric, acetic, lactic, tartaric) can be a means of regulating the acidity of dough, especially rye.

Lactic and acetic acids have positive effect on the quality of rye bread at a dosage of up to 3% by weight of flour. That is, for 500 grams of rye flour, a bookmark of 15 ml is required. vinegar or 1 tbsp.

Depending on the mixing ratio and the use of other ingredients, the following special biscuit masses are distinguished. Viennese mass A particularly thin and juicy version of the biscuit, which is mainly used for cakes. The dough contains up to 20 g of butter, which is then poured into the liquid, but cooled to the end with the ingredients. This can be up to 100%, but usually only half is replaced, or a mixture of 50% nuts and 50% starch is used. Hazelnut Cookies Use convenience foods and starch instead of flour. Finally, add 10g butter and 10g nougat to the mixture. Sponge fruit cake can be topped with cookies after baking. Cook both in option 1 and on the surface of the baked cake. Bake at 190 degrees for 20 minutes.

Chocolate chip cookies with cocoa or chocolate.
It contains up to 15 g of oil.

Citric acid is generally regarded as a natural and thus completely harmless substance.

Application of acids less common in the production of wheat bread.
Lactic acid is recommended for use in the processing of flour with weak gluten, which leads to an improvement in the rheological properties of the dough, the color of the crumb and the taste of bread. In such cases, lactic acid is used in an amount of not more than 0.1-0.3% by weight of the flour. Perhaps the use of acetic acid at a dosage of up to 0.1% by weight of the flour. That is, for 500 grams of wheat flour, no more than 1.5 ml is required.

This would be the case if it weren't used as a concentrated acid in countless foods and drinks. In this isolated form, citric acid is extremely dangerous to health. It increases as well. absorption of aluminum in the body, promotes harmful oxidation processes, attacks cell membranes and damages the dental fuse.

Citric acid is ubiquitous

If you are walking through the supermarket, lemons meet you at every turn. And it's not just in the fruit section. The image of sun-ripened lemons can be found on countless detergent labels, dishwashing detergents, decalcifiers, utility rooms, and many other products. The illustration is intended to suggest to the consumer that this is natural freshness - freshness from lemon.

Properties of vinegar in dough
Cooks use vinegar to acidify the dough, to ensure the friability of the dough.
In confectionery, vinegar is used in yeast-free puff pastry, in various types of small cookies to increase their friability and airiness.

Substances rich in lemon juice, together with ascorbic acid, are able to give the dough not only a taste, but also a specific softness.
By analogy with the use of vinegar (acidifier) in the dough, we will use lemon juice in the norm and quantity described above in the topic "vinegar"
That is for 500 grams of rye flour, a 15 ml bookmark is required. lemon juice or 1 tbsp.

Therefore, citric acid as a complexing agent renders traces of harmful metals contained in foodstuffs harmless. This sounds very positive. However, this property of citric acid should be taken with caution, given that citric acid is able to cross the blood-brain barrier. Thus, it can penetrate the brain along with metals.

Citric acid as an acidifier and acid regulator

Below: Best friends: citric acid and aluminum. Citric acid is also used wherever the end product has to convince with a fruity taste. That's why it's on almost every ingredient list for fruit juice, lemonade, iced tea, confectionery, jellyfish, ice cream, jam, canned fruit, and many other foods.

Lemon juice can be substituted for:
¼ tsp citric acid diluted in water;
1 tbsp ;
lime juice, grapefruit, orange, apple, rhubarb or sea buckthorn juice - i.e. any juice high in vitamin C.

Storing Lemons and Lemon Juice

Keeping lemons fresh At a temperature of 6-7 °, lemons are stored for up to 4 months if immersed for a moment in melted paraffin and wrapped in soft paper. But the paraffin should not be very hot, so as not to damage the peel of the fruit. Lemons are well stored in boxes with sand calcined on fire for disinfection.

As an acid regulator, citric acid maintains the desired pH value of the food constant. Aluminum is generally very unhealthy. However, when the metal combines with citric acid to form aluminum citrate, its dangerous effect is greatly increased. This has been demonstrated by the following studies.

Citric acid promotes aluminum absorption

The rather unknown lemon juice diet is especially popular among Hollywood stars. Depending on the variant of the dish, lemon juice is taken or replaced with them. It bears some resemblance to the one in which food is eaten for several weeks. This is especially suitable for a short period of time, for example, to lose weight in a week.

Wash the lemons and squeeze the juice using a special press. Strain the juice through a thick sieve and pour into dark bottles of 250 ml to the beginning of the neck. A layer of almond oil 4-5 cm is poured into the narrow part of the bottle. Seal the bottles tightly with lids or corks, pour over with melted paraffin and keep in a dark, cold place. Instead of almond oil, sunflower oil can also be used if the juice is used to season soups and dishes.

Vitamin C stimulates fat burning in the body and ensures a fast metabolism. And that's exactly what the lemon has more than enough of. This compound plays an important role in the energy metabolism of animal and plant cells. Lemon juice also acts as a natural appetite suppressant.

The classic lemon juice diet is known when fixed meals are allowed. However, if liquids are added, lemon juice should be taken. During the day the juice of four lemons is drunk. Whether pure or diluted with water taste. There should be at least three lemons a day and a maximum of eight. Lemon juice diet recipe: dilute with two liters of water, add 15 tablespoons of maple syrup and cayenne pepper.

If during storage the lemons begin to deteriorate, the fruits must either be used urgently, or the lemon juice should be extracted and preserved. For preservation, ethyl alcohol or heat treatment can be used. 10-15% vodka is added to freshly squeezed juice, the mixture is stirred and bottled in such a way that there is practically no air inside the containers. The bottles are sealed tightly and stored in a cold place. The juice must be used within a few months.

The Lemon Juice Experience

Many actresses swear by this diet.

How Long Should You Use The Lemon Juice Diet

Whoever decides for a lemon a day can confidently continue for several months. You have to be careful with the more complex version. It should not last more than a week, otherwise the stomach will not go with it. Cayenne pepper and citric acid attack the walls of the stomach and this can lead to stomach cramps when exaggerated. And don't forget: no fat burning without movement!

It's almost impossible to imagine Asian cuisine here, and here, too, you can find more and more enthusiastic followers. Drinks containing ginger can be easily and inexpensively prepared with minimal effort. Ginger water and tea are not only popular for colds, but also offer a tasty and vitamin-rich variety in cool summers.

Another way to preserve juice is to fill dark glass bottles with it and then heat it in a water bath to 38 degrees. Bottles completely filled with juice are hermetically sealed and stored in a cool and dark place.

The shelf life of a lime is not long. It can be stored for 10 to 20 days in a dry and cool place. And at a relative humidity of 85-90 percent and a temperature of 8-10 degrees, the shelf life of a lime will last up to 1.5-2 months. The longer the fruit lies, the more the appearance of its peel changes. A lime that has been stale will have a dry and flabby rind. It will no longer be as useful as a fresh fruit.

allspice... for 1 tbsp. spice mixture, you need to combine 1.5 tsp. ground cloves with 1.5 tsp. ground cinnamon.

Peanut butter You can replace any other refined vegetable oil. It is advisable to replace peanut butter with refined olive oil.

Artichoke Canned artichokes can be substituted for fresh artichokes. And canned artichokes, in turn, are replaced by canned sweet peppers.

Balsamic vinegar can be replaced with wine vinegar. If you want to get as close (as close as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.

pancake flour- plain flour and baking powder

Garam masala(spicy mixture) - 1 tsp each. turmeric, coriander and cumin.

capers sometimes they write that they can be replaced with pickles (pickled vegetables).

Maple syrup- can be replaced with honey.

Cream fresh- replaced by thick non-acidic sour cream.

Canned apricots and peaches interchangeable.

Corn starch- is replaced by any other starch.

Sesame oil replaced with olive.

Chicken in especially desperate cases, it is replaced by veal or pork. Sometimes even tuna.

Lime- juice and zest can be replaced with lemon.

Lemongrass replace with melissa.

Lemon juice you can replace 1/4 tsp. citric acid diluted in water, or 1 tbsp. table vinegar.

Leek- you can also replace onions and vice versa - for a milder taste, you can replace onions with leeks.

Shallot- ordinary small onions.

Mascarpone(Mascarpone) can be replaced with full-fat cottage cheese, or a mixture of heavy cream and cottage cheese. And you can also mix an equal amount of fromage fre (cottage cheese) and natural yogurt.

Raw sugar- replaced by regular sugar.

Olive oil vegetable, although it is more useful to cook on olive oil.

oregano and marjoram are interchangeable.

Parmesan can be replaced with any hard cheese: Lithuanian "Rokishkis" or "Dzhyugas", Grana padano, Russian, etc.

Buttermilk is replaced by milk and natural yogurt in a ratio of 1:1.

baking powder(baking powder) - for 20 g you need to mix 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder is calculated on 500 g of flour.

Polenta(corn porridge made from wholemeal flour) - Corn grits. Grind it in a coffee grinder and you will get real flour for making polenta!

fondant- replaced with icing or melted chocolate.

Tomatoes in some recipes, you can replace ketchup or tomato paste.

Radichio can be replaced with a regular salad or red cabbage, depending on the recipe.

Self rising flour= pancake flour

Celery can be replaced with thinly chopped fresh cabbage.

whipped cream if the recipe calls for whipped cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip like regular cream.
Another variation for whipped cream is to mash a banana and beat it with egg white. Add a couple of drops of vanilla extract and sugar.

Sour cream is replaced in foreign conditions by natural yoghurt and vice versa.

Chees Feta- is replaced by cheese and vice versa.

Mozzarella cheese- replace sulguni.

Philadelphia cheese- cheese "Almette" from Hochland.

Golden syrup- is replaced simply by sugar syrup or honey.

Fromage free- thick yogurt or sour cream.

Chocolate- a chocolate bar is replaced by 3 tbsp. cocoa powder and 1 tbsp. vegetable oil.

What to replace eggs- regular sugar, added about 3/4 of the recommended amount.

Essence for flavoring dough- is replaced by any citrus extract with the addition of cognac, lemon, orange or rum.

Too expensive

fresh berries - frozen berries
portioned "instant" porridge - quick-cooked oatmeal
salmon, salmon, other fresh or frozen fish - canned fish
low-fat and pickled cheeses - tofu
olive oil - sunflower oil
low calorie ice cream - frozen yogurt

What can you substitute for mascarpone cheese?

1 pack of cream cheese (cream cheese)
1/4 cup cream (fatty)
2 tbsp butter, softened
Mix all ingredients in a bowl. Use in place of mascarpone in any recipe.

What can replace Mascarpone cheese 2

3 yolks
1/2 cup sugar
1/3 cup milk or 10% cream
1 pack of Rikota cheese (a kind of very soft cottage cheese) ~425g
1 cup heavy cream, whipped (35% fat).
In a saucepan, beat the sugar, yolks and milk with a whisk. Cook over low heat for 2-3 minutes. Cool. Stir in ricotta and whipped cream.

Mascarpone substitute for Tiramisu

1 pack of cream cheese (cream cheese) 225 gr
3 tbsp sour cream
2 tbsp cream 35%
Mix all ingredients and use to prepare Tiramisu.

What to replace eggs

How can you replace eggs in the preparation of certain dishes, if they suddenly were not in the refrigerator.

When preparing a culinary product, the egg can be replaced:

1 egg = 2 tbsp milk + 1/2 tbsp. lemon juice + 1/2 tbsp. soda
1 egg = 2 tbsp milk + 1/4 tsp. baking powder
1 egg = 2 tbsp water + 1 tbsp. vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp water + 2 tsp baking powder
1 egg = 2 tbsp corn or potato starch
1 egg = 1 tbsp milk powder + 1 tbsp. cornstarch + 2 tbsp. water

When preparing sweet pastries, the replacement is as follows:

1 egg = 1 tbsp cornstarch + 2 tbsp. water
1 egg = 1 banana, mashed
1 egg \u003d 2-3 tablespoons of soy flour beat the whisks with a little water (you should get a foam) and pour into the dough.
Spreading your wings wide, you are sure to hit someone.

What can replace products for Japanese cuisine?

A new-fangled trend at the present time is various exotic cuisines that offer us dishes that are completely unusual for our stomach.

Given that natural ingredients used, for example, in Japanese dishes should only be fresh, and they can only be purchased in Japan itself or nearby, the question of an equivalent replacement for the missing components comes up. Some ideas for replacing components:

Japanese sushi rice Can be substituted for round grain rice.
rice vinegar can be replaced with grape vinegar. To do this, combine grape vinegar (4 soup spoons), salt (1 teaspoon), granulated sugar (3 teaspoons). Then put on fire and warm up a little, it is not necessary to bring to a boil. Salt and sugar should be completely dissolved.
Wasabi- it is very difficult to find a replacement for this product, you can, of course, try to replace it with mustard or make a mixture of horseradish and mustard. But this replacement cannot be called equivalent.
Japanese soy sauce- can be replaced with any other soy sauce, which needs to be diluted a little with water.
Daikon- you can try replacing it with green radish or radish.
Mushrooms having Japanese names - can be replaced with our ordinary mushrooms.
Mitsuba greens- can be replaced with parsley.
clam juice- you can replace with fish broth.
Shiso leaves you can find a substitute for lettuce.

Citric acid is a product that can be found in any home. It is widely used both for preparing various dishes and in everyday life, as a cleaning agent or as a component for bleaching lotion, hair rinse. How can you replace citric acid, if it is over, some simple tips will tell you.

Curious! Citric acid was first obtained from unripe lemons, hence its name. The first to synthesize it was the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.

Citrus instead of citric acid

The most natural alternative to citric acid in cooking is a regular lemon or lime.

On note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, from a few drops to 1-2 teaspoons of lemon juice will be enough to replace citric acid.

If there was no lemon at hand, oranges or tangerines will quite cope with the task of replacing citric acid.

On a note! Citrus fruits not only give the necessary acid to the dish, but also enrich its aroma and taste.

The most successful would be to replace citric acid with citrus fruits when cooking:

creams: protein, creamy, custard;
sweets;
meringue;
mousse;
syrups;
baking powder for dough;
fillings for pies, pastries and cakes.

Citric acid is added to the dough to give baked goods a pleasant taste with a slight sourness. Using citrus zest, vanillin or cinnamon instead, you can get not only tasty, but also very fragrant pastries.

On a note! A few drops of lemon juice will make it easy to whip the proteins into a strong foam, prevent it from settling, and make it snow-white.

Citric acid, being excellent anti-crystallizer, is an essential ingredient in syrup and fudge recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that is perfectly whipped into fudge. Having replaced the acid with lemon, you will have to play around to achieve the required concentration of acid in the product.

How to replace citric acid in conservation

When preparing compote, jam or jam from shadberry, quince, gooseberry or chokeberry, you can’t do without citric acid, because it is it that gives them a spicy sourness. In this case, instead of citric acid, you can use orange or lemon zest and citrus juice, or applesauce and zest.

Sour berries instead of citric acid

Citric acid is a component often used in preservation to set off the taste of sweet berries and fruits or to protect compotes and jams from spoilage. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Usually, recommendations to replace vinegar with citric acid are associated with problems in the gastrointestinal tract. But if citric acid was not at hand, then whole berries can be used instead:

red currant;
cranberries;
cranberries.

Sour berries will give an original flavor to pickled cucumbers, zucchini, peppers, and tomatoes.

On a note! Instead of citric acid, when canning vegetables, you can use for a 1 liter jar:
200 g red currants or,
200 g rowan or,
100 g lingonberries or,
100 g cranberries or,
100 g Chinese lemongrass or,
0.5 liters of fresh tomato juice or,
100 g sorrel or,
1 sour apple or,
½ small bunch of grapes or,
juice of ½ lemon.

The berries are washed and placed in jars with vegetables, and sorrel is recommended to be boiled and mashed first, and then added to jars. On the basis of a decoction of sorrel, you can prepare an excellent pickle for pickling cucumbers.
From the use of sour berries, fruits and vegetables as natural preservatives, home-made preparations will become not only tastier, but also healthier.

Natural juice instead of citric acid

Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:

desserts;
compotes, jelly and other drinks;
jams and marinades;
sauces and gravy.

On a note! Citric acid is often used as an essential component of meat marinades. For example, a lamb leg is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with a bone. In this case, grape or pomegranate juice can be used instead of acid. They will not only make the meat tender, but also give a pleasant taste.

For these purposes, it is better to use natural, unsweetened juice:

grape;
pomegranate;
cherry;
cranberry;
apple.

On a note! Sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance, and the jam will not be sugared.

Vinegar instead of citric acid

When preparing a marinade for cucumbers and other vegetables, vinegar can be used instead of citric acid:

apple;
wine;
canteen.

Microbiologically derived natural fruit vinegar retains all the bioactive substances contained in the fruit, so replacing the acid with natural fruit vinegar will only bring health benefits.

Apple cider vinegar and wine vinegar can also be used in place of citric acid in fruit and berry dishes. It will be enough to add 1-2 teaspoons of fruit vinegar at the end of cooking.

On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.

In everyday life, citric acid is actively used to clean kettles from scale. In this situation, table vinegar with soda can replace it.

As you can see, there are a lot of ways to replace citric acid. Some of them, in their qualities, not only fully compensate for the lack of citric acid, but also improve the taste and aromatic qualities of the dish. In some cases, replacing the citric acid is quite a hassle, as it requires experience to adjust the right percentage of acidity in the dish.

For example, instead of vinegar, use much more healthy sour juices or at least citric acid. So, in front of you is a glass of clean water and food citric acid. Citric acid turns into acetic acid. After all, citric acid will not freeze and will not rot. But this applies only to the preservative properties of citric acid and essence.

Let's talk about those acids that we most often use in food, for canning or for acidifying foods. Many people have problems how to dilute vinegar in the right proportion, because vinegar essence contains 70% acid, and recipes require 9% or even 5% vinegar solution.

If we need to dilute citric acid instead of vinegar, which is written in the recipe, then use our memo. Food additive E330 - this is citric acid, produced in accordance with GOST 53040-2008 (old GOST 3652-69).

Lunar calendar for indoor plants and flowers for every day 2015 indicating the time. In order to obtain a solution equivalent to 9% table vinegar from citric acid, it is necessary to dilute it correctly. The ratio of proportions is as follows, to get 100 ml, it is necessary to dilute 25 grams of citric acid in 75 ml of water. But citric acid will not put such a pig on, it stands quietly in a vial, does not deteriorate, does not run out of steam.

Citric acid how to use for canning.

Nobody knows how to regulate the acidity of lemons, and the acid can be diluted in a strictly defined concentration, and then exactly measure the right number of drops. A solution is a more convenient form of existence of citric acid in the kitchen than its usual powdery existence.

Pour two teaspoons of hot water (you can also cold, but then the acid will dissolve for about five minutes, and in hot it will disperse in 8 seconds). You don’t stir for long, and that’s actually all, homemade citric acid is completely ready. Small bottles of alcohol are very convenient for storing acid. Only if you pour acid into a vodka bottle, write it on the label. As I understand it, the question actually comes down to which of the acids - acetic or citric - is "stronger".

Citric acid is tricarboxylic, because contains three groups -COOH, and one more -OH, which allows some comrades far from chemistry to declare that it is 4 times "stronger". Those. according to "acidity", the culinary analogue of 100 ml of 9% table vinegar will be a solution of 75 ml of water and 25 grams of "lemon".

In what proportions to dilute citric acid?

A solution of citric acid is used in cooking as a preservative and flavor additive. Preparing a citric acid solution is a simple process.

Krebbs through mitochondria with the formation of an ATP molecule. Then acetic turns into ketone plus. And then ketone plus is converted back to citric acid. In general, as a preservative, citric acid is not very good. It is in itself a source of energy. Of course, we breed what is called “by eye”, but the approximate proportions are: for 100 g of water, 1 tablespoon (even) of citric acid. 100 grams of 9% vinegar is about 40 grams of citric acid (2 tablespoons). Citric acid successfully replaces vinegar when canning cucumbers and tomatoes.

Many people know how important acid is for our body. However, water with citric acid has exactly the same properties, but is much more accessible. In order to lose weight, it is not enough to drink water with citric acid, you also need to adhere to proper nutrition. With such a diet, you will begin to lose weight even without the use of citric acid - unless of course you have small portions. And citric acid will speed up the process of disappearing excess weight and restoring a beautiful figure.

How to prepare a solution of citric acid

Citric acid is an excellent preservative that can replace vinegar. It is better to use lemon juice for making sauces. For adding to some types of dough and for home canning, lemon juice can be replaced with crystalline synthetic acid.

How to rinse, highlight and lighten hair with citric acid

Citric acid is a weak acid found naturally in citrus fruits such as lemons and oranges. It is not necessary to use vinegar to prepare this preparation: canning cucumbers with citric acid also allows you to get an excellent result. Acetic acid caused a severe burn of the mucous membrane of the mouth, esophagus and stomach, as well as severe poisoning, which led to the failure of the kidneys and other internal organs.

But even in small doses, vinegar is far from always safe. Dishes with vinegar are not recommended for those who suffer from any diseases of the gastrointestinal tract, and for those who have stomach or intestinal ulcers, acid can be really dangerous.

Experienced cooks are not enthusiastic about vinegar marinades: too much acid often coarsens the taste of the product. If you use lemon juice or a solution of citric acid as the basis for the marinade, then the taste is gentle, not too sour. Citric acid is odorless, and lemon juice has a very pleasant aroma, which is completely useless to “hide” with spices.

Popular recipes for hair care with citric acid

Cucumbers preserved in lemon juice are a very delicate appetizer that will surprise guests with its pure taste and the absence of a characteristic vinegar aroma. How to prepare the marinade: water, to which salt and sugar are added, is brought to a boil. Citric acid will be an excellent substitute for natural lemon juice. Some housewives prefer to use it for preservation, since jars of cucumbers in juice sometimes explode, but this usually does not happen when using acid.

After that, boiling water is poured into the jars. After 20 minutes, it is drained, brought to a boil again and added to the cucumbers. Now you need to pour cucumbers in jars with marinade and roll up. Then you have to throw it away and make lemon juice from the acid of the same name to the fruit. In my experience, there have been cases when cooks simply confused citric acid, for example, with vanilla essence. After all, a few pinches of citric acid will easily and quickly turn into lemon juice in skillful hands. It only takes a couple of minutes to make juice. The main thing in this case is not to make a mistake with the proportions.

We indicated the percentage of vinegar and the amount of citric acid (dry). In general, the properties of citric acid are similar to those of lemon. The main thing is to make sure that you took exactly a bag of citric acid.

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.

Pickling and salting allows you to save almost all the nutrients, trace elements, vitamins that are in the composition of fresh fruits, berries and vegetables. In some cases, preservation is more beneficial than a fresh product, such as sauerkraut. However, berries and fruits during cooking lose about 30 percent of useful elements, but ready-made compotes, preserves, jams, fruits in their own juice contain a lot of pectins and fiber, which improve digestion and lower 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 this is not the most useful product for humans. 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 diseases of the gastrointestinal tract, who are on a therapeutic diet, with acute and chronic diseases of the liver and kidneys. Even healthy people should not get carried away with the use of dishes with vinegar. However, there is an alternative - citric acid.

Citric acid is a white powder that 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 the human body, removing toxins, toxins, salts, and other harmful substances, positively affects the work of the digestive tract, improves eyesight, and 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 to interrupt 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.

It would seem that these two substances have in common? It turns out there is something. From citric acid, it is quite possible to make a replacement for vinegar of any concentration. You just need to know in what proportions it is right to breed. For this, an exclusively dry concentrate is used, which must be diluted with water of a certain temperature. It is important to know exactly in what proportions citric acid is diluted.

In order to replace the vinegar essence (70%), you will need to mix dry acid with water in a ratio of 1/2.

· To replace 9% vinegar, you will need to take 1 teaspoon of powder to 14 tablespoons of water.

To achieve a concentration of vinegar of 6%, you need to pour 1 teaspoon of acid with 22 tablespoons of water.

As a rule, solutions of lower concentration are almost never used. But if necessary, you can get this: 5, 4 and 3%. To do this, you need to add 26, 34 and 36 tablespoons of water, respectively, to one teaspoon of acid powder. It would be enough.

How to dilute citric acid to lemon juice?

Of course, completely replacing lemon with citric acid will not work. They only have the same name, but the rest is not. If you want to dilute the powder for drinking, then it’s better not to. It will just turn out overly acidic water. But for dishes or other needs, it will do just fine.

To get the necessary concentration to add to sugar during sugaring, you just need to make a solution of powder and water, which will match the sour taste of ordinary lemon juice.
But it is recommended to start small: at the very tip of the knife, put the acid in a glass and add water to half.
If not enough, just add more powder.

Specifically for shugaring, it is not even necessary to dilute the acid in a certain proportion. Because it's not about how concentrated it is in a certain amount of water. And in how much of it, in principle, is in solution. It is enough just to add the powder at the rate of: an incomplete teaspoon per kilogram of sugar. It can be a little more or less, because in this case accuracy is not so important - as long as the sugar does not freeze.

Table vinegar can be alcohol. This type is preferable to use for the preparation of blanks. The taste of preservation improves (it becomes softer, vegetables acquire a delicious aroma and spicy notes), the contents are stored much longer, jars explode very rarely.

natural vinegar

Natural types of vinegar are obtained from apples, grapes, and other fruits that contain the necessary acids. The label of such a product will certainly contain information that allows you to find out what exactly is contained in the container.

If "Natural" or "Biochemical" is indicated, you can safely purchase the product without fear for the health of loved ones.

Often on the label of natural vinegar it is indicated that the composition includes several components. This means that juices from different fruits were used in the preparation of the product, which not only does not spoil the taste during canning, but also adds new flavors.

A small amount of cloudy sediment at the bottom of the container with vinegar should not be disturbing: this is inevitable, because the product is completely natural. Such a product cannot contain more than 9% acid, if the label says otherwise when buying fruit vinegar, it is better to refrain from purchasing dubious liquid, this can not only be detrimental to the contents of the cans, but also be harmful to health.

Apple vinegar

Already from the name itself, you can find out that it is made from apples. Such a product is very beneficial for health, it is used for cooking various dishes or even in cosmetology.

For all its merits, apple cider vinegar is not recommended for use in canning.

Numerous reviews indicate that blanks are stored for a short time.

If a preservation recipe specifically calls for apple cider vinegar, it is best to prepare a small amount of salad or marinades so that they can be consumed in a short time. A short shelf life is compensated by an amazing taste, canned tomatoes or peppers acquire a new vinegar-fruit aroma, which will disperse throughout the apartment in no time.

Acetic essence

The main thing you need to know about such a product is that the concentration of vinegar in it is very high - up to 70%. What does it mean? You should be very careful when using vinegar essence, the marinade may acquire an unpleasant metallic taste or oily sheen. This happens for one reason: this product is not made for conservation, it serves for technical purposes.

In order not to spoil the taste or appearance of canned cucumbers, when buying, it is better to inquire about the quality of the product, purpose, and concentration.

If the recipes require exactly table vinegar, you do not need amateur performance, you should dilute in the following proportions:

1 spoon of essence to 7 tablespoons of water (vinegar 9%);
1 liter of essence per 8 liters of water (8% vinegar);
1 l of essence per 9 l of water (7% vinegar);
1 liter of essence to 11 liters of water (6% vinegar).

Adhere to the proportions strictly, because it is the concentration that determines the shelf life of preserves and the quality of the finished product.

Vinegar is a healthy product for the body, but it can quickly and irrevocably ruin tooth enamel. To prevent this from happening, after dinner with homemade canned food, you should brush your teeth, or at least rinse thoroughly several times.

Preservation with a lot of vinegar should not be abused, even if your favorite peppers with vegetables are for lunch.

In some cases, such an additive can stimulate diseases of the liver or stomach. If there are already family members with such problems in the house, you can try replacing the vinegar with other ingredients.

The use of citric acid to prepare the marinade will hardly change the taste of preservation.

The ratio of citric acid and water to replace vinegar:

9% vinegar - acids 1 tsp. at 14 st. l. water;
6% vinegar - 1 tsp. acid per 22 tbsp. l. water;
5% vinegar - 1 tsp acid per 26 tbsp. l. water.

Water must be taken boiled, chilled. After preparing the acidic solution, you can take on the marinade. Sugar and salt are usually added as needed according to the recipe: citric acid does not require an increase in the weight of the components.

It is important to know

Be sure to remember that the shelf life of vinegar essence or simple natural vinegar is different. While the acid will not lose its properties for more than ten years, a natural product should only be used for a few years. After this period, the beneficial properties disappear, even if the vinegar looks quite usable.
It is not recommended to use the essence in mustard preservation recipes. Such a mixture can spoil the workpiece even before it is sent to storage. Instead, it is better to choose a different recipe or use plain table vinegar.
Acetic acid - residues from the production of fertilizers from natural gas or sawdust. Before using the product in blanks, you need to think several times whether preservation with such an ingredient will be useful. Even if the contents of glass containers are stored for several years, you should not risk your health when serving your favorite pickled vegetables to the table.
If you can’t do without the preparation of acetic acid, you need to store it out of the reach of small children. Such a concentrated product can cause a painful extensive burn in a child if it comes into contact with the skin, and if it gets inside the body, a fatal outcome is possible.
Working with acid requires special attention and caution. If it comes into contact with the skin, immediately rinse the injured area with cold water, if the damage is serious, immediately consult a doctor.

Acetic acid is banned in many countries as a product for use in kitchens. Our counters are replete with harmful products produced specifically for large industries. Before acquiring the essence, you need to decide whether it is worth risking your health.

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