The harvesting period is a hot season in every kitchen. Oh, how you want to preserve the many gifts of nature for the winter, in order to enjoy the taste and smell of summer on cold winter evenings. I would like not to lose fruits and vegetables grown on their site. And canning helps us make these desires a reality - a simple and reliable way to make preparations for the winter. In canning recipes, varying concentrations of acetic acid are very common. So the hostess is tormented, not knowing how to dilute the acetic acid, how to get the acid of the desired concentration from 70 percent acetic acid.
It is necessary
-
- 70% acetic acid;
- Cold boiled water;
- Tablespoon;
- Glass or jar.
Instructions
Step 1
Determine what concentration of acetic acid you need. Take a jar or glass, depending on the expected volume of the final product.
Step 2
Take a tablespoon. Take its volume as one part. To one tablespoon of 70% acetic acid, add so many parts of water to get the acetic acid you need: 30% - 1.5 parts of water;
10% - 6 parts of water;
9% - 7 parts of water;
8% - 8 parts of water;
7% - 9 parts of water;
6% - 11 parts of water;
5% - 13 parts of water;
4% - 17 parts of water;
3% - 22.5 parts of water.
