There are different types of vinegars, which are an indispensable product for homemade preparations for the winter. Apple cider vinegar became popular a few 10 years ago. Since then, it has been used in culinary recipes. You can purchase the product in a store or make it yourself. But if you didn’t have it in the kitchen during cooking, then we will tell you how you can replace the apple bite in canned food so that the dish gets the desired flavor.
Can apple cider vinegar be used for preservation?
Apple cider vinegar is fermented, sour apple juice. The sweeter the fruit, the more alcohol is produced during fermentation and a stronger product is obtained. The solution has a mild taste compared to the alcohol product, and also has a pleasant, fresh apple aroma.
This ocet is beneficial for the body; it is used in the preparation of various culinary dishes. Thanks to its beneficial composition (minerals, vitamins), preserving it for the winter will not only be tasty, but also healthy.
Apple solution is:
- natural – 3-5%;
- chemical – 9%.
The naturalness of the product is determined by the presence of a small amount of sediment at the bottom of the container. The synthetic solution will indicate the composition including 9% acetic acid, apple flavoring and dyes.
Although apple juice has many advantages, it is not recommended for use in canning. This conclusion was made based on numerous reviews from culinary experts, who indicate that dishes prepared for the winter using apple cider vinegar have a short shelf life.
If a canning recipe calls for the introduction of this particular type of vinegar, then it is better to prepare some salads and marinades so that they can be consumed in a short period of time.
Due to the short shelf life, the product acquires an amazing taste, and rolled tomatoes and peppers are saturated with a new vinegary-fruit aroma.
What can replace apple cider vinegar when canning?
You can find different types of product on store shelves. They are successfully used to experiment with flavors, both in cooking and in the everyday diet.
One of the most popular vinegars in use is apple cider vinegar, as it is made from natural fruits and has no chemical additives.
There are many preparations in which apple bite is used. But it happens that the recipe has already been selected, and the apple solution has run out, then it is replaced.
Lemon juice proportions
Replacing otsta with lemon juice is possible when preparing marinades for cucumbers and other vegetables to acidify the dish.
At the same time, recipes often include citric acid; it can irritate the mucous membrane less and makes canned vegetables taste softer. So, to replace vinegar with citric acid, you will need the following proportions:
- 9% – 1 tsp. acid per 14 tbsp. l. water;
- 6% – 1 tsp. at 22 st. l. water;
- 5% – 1 tsp. at 26 st. l. water.
The water must be cooled and boiled.
White wine
Sour alcohol is an excellent alternative to apple solution only when preparing main dishes. Thanks to alcohol, you can acidify the finished food and make it taste much more refined. Mostly white wine is used, rarely red, but then the taste of the dish changes.
Table vinegar
This product is the most commonly used in preparing seams. It is this that preserves well for a long time, introduces flavor notes and a slight sour aftertaste.
A 9% solution is prepared by diluting vinegar essence in the required proportions. Manufacturers offer ready-made liquid, but it is possible to carry out this process independently if you follow the recommended proportions.
When buying liquid, you need to look at the sticker. The product concentration may be small, which is not suitable for seaming.
A 9% product is required, unless, of course, the recipe specifies a different proportion of acid and water.
This liquid is also made with alcohol, which is best for seaming for the winter. This improves the taste of the product, it will become softer, the vegetables will have an excellent smell and will be saturated with refined notes. The workpiece is stored longer, the container explodes in rare cases.
Vinegar
This type of vinegar belongs to the most ancient product, which was originally a by-product - sour wine.
The use of the product is more justified when preparing marinades for meat dishes and canning. These natural products are rich in beneficial vitamins and microelements.
Homemade apple cider vinegar
If the alternatives for substitutes are not satisfactory, you can make a solution from apples at home. This will allow you to always have a natural, healthy product in your home.
How to do:
- Pour 1 kg of diced apples into 1 liter of water, add 125 g. granulated sugar and bread crust.
- The ingredients go to a warm, dark corner. There the mixture will undergo a fermentation process for 10 days; it needs to be stirred every day.
- After the allotted time, the solution is filtered using gauze, poured and stored in a dark place for 60 days.
The prepared homemade product should be stored in a cool, dark place, this will not allow it to ferment further.
