When canning, one of the main components of the blanks is table vinegar. However, not all housewives like the specific smell of a natural preservative. In addition, the presence of vinegar in food is simply contraindicated for some, so you have to think about its substitutes.
Typically, table vinegar is used for canning fruits and vegetables. The acidic environment it provides prevents various bacteria from multiplying in canned food. As a rule, vinegar is used both in industrial production and in household preparations.
Not only vinegar
Vinegar is used quite often, but it is not the only preservative. There are many substitutes for table vinegar, which not only do not affect the quality of preservation, but can also significantly improve its taste.
So, instead of the usual table vinegar in the workpieces, you can use juice or red currant berries. One tablespoon of 70% vinegar is equivalent to a glass of berries or juice squeezed from the same amount of currants. For one three-liter jar, this portion is quite enough. Naturally, for a smaller jar, the amount of berries or juice will need to be reduced.
Instead of currants, you can use cranberries, which also act as a natural oxidizing agent and preservative.
Citric acid is an excellent substitute for vinegar. It turns out that it can be successfully used not only for making salads, sauces, baked goods, but also for canning. For one three-liter jar, you will need to pour one teaspoon of lemon. It should be noted that when citric acid is used as a preservative, fruits and vegetables will retain their color. At the same time, the shelf life of products is as long as in the case of using vinegar, usually 24 months. Freshly squeezed lime and lemon juice has similar properties. They can also be used as a substitute for vinegar.
You can also use wine or apple cider vinegar instead of table vinegar.
Some housewives successfully use acetylsalicylic acid in home preservation, which is most familiar to everyone as aspirin. It is very convenient to dose it - one tablet is equivalent to one tablespoon of 70% table vinegar. In addition, aspirin, like citric acid, does not affect the color and taste of canned fruits and vegetables. However, the use of this vinegar substitute does not make canned food harmless for people who suffer from diseases of the gastrointestinal tract, especially in the case of inflammation of the gastrointestinal tract mucosa, duodenum. However, if you carefully observe the proportions, one or two pickled cucumbers will not harm.
A few tips to remember
If you are going to please family members, friends, acquaintances with home preservation, remember a few basic rules, under which your blanks will last longer and will not upset with possible "explosions" and swelling of the lids. Always process fruits and vegetables thoroughly, rinse them in several waters. Be sure to remove any damage on the raw materials used in the workpieces. Always sterilize preservation jars for at least 10 minutes. Strictly observe the recipe of the dishes and the proportions of their components.
