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The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)

The question often arises on the forum:
- can vinegar essence 70% be used for canning vegetables?
- if possible, how much, in what quantity?

The vinegar essence is sold in stores and markets in small bottles, tightly closed.
Strength of vinegar essence 70%
When working with vinegar essence, you need to handle VERY CAREFULLY !, because it is very strong, you can get burned and poison the body.

The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar) The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)

TABLE Acetic acid (essence) to vinegar

The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)

Once upon a time, and used 70% vinegar essence (in bottles) for preservation, the consumption was as follows:
when sterilizing jars of vegetables in a saucepan, at the very end of sterilization I slightly open the lid of the jar and pour on top an incomplete teaspoon of essence in a LITER JAR! I immediately take out the jar, twist it and turn it over a couple of times so that the essence disperses in the marinade, and put it on the lids until the canned food has cooled completely. The marinade was just right! Not sharp! Just in moderation!

There are other proportions of essence for the marinade:
1 liter of water, 35 grams of salt, 50 grams of sugar, 1 teaspoon of essence.
1 liter of water, 30 grams of salt, 25 grams of sugar, 15 grams of vinegar essence
Albina
I also have somewhere in the recipe from my mother-in-law there is the use of 70% essence when pickling cucumbers on tomatoes. If I'm not mistaken (I'm at work now), then 1 tbsp. l. on a three-liter jar was. Everything turned out great.

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