At conservation one of an essential ingredients of preparations is a table vinegar. However the specific smell of a natural preservative is pleasant not to all hostesses. Besides, existence of vinegar in food by some is just contraindicated therefore it is necessary to think of its substitutes.
Usually at conservation of vegetables and fruit the table vinegar is used. Acidic environment which it provides doesn't allow to breed to various bacteria in preserved foods of food. As a rule, vinegar is applied both in industrial production, and in house preparations.
Not only vinegar
Vinegar quite often is used, but at the same time isn't the only preservative. A table vinegar has many substitutes which not only don't affect quality of preservation, but also considerably can improve its gustatory qualities.
So, instead of a table vinegar habitual to all in preparations it is possible to use juice or berries of red currant. The glass of berries or the juice which is squeezed out of the same amount of currant are equivalent to one tablespoon of 70 percent vinegar. For one 3-liter jar of this portion will be enough quite. It is natural that for banks of smaller volume, the amount of berries or juice will need to be reduced.
Instead of currant it is possible to use berries of a cranberry which also serves as natural oxidizer and preservative.
Excellent substitute of vinegar is citric acid. It appears, it with success can be applied not only to preparation of salads, sauces, pastries, but also at conservation. For one 3-liter jar it will be necessary to fill one teaspoon of a pineapple. It should be noted that when using as preservative of citric acid, fruit and vegetables will keep the color. At the same time the period of storage of products is so long, as well as in case of application of vinegar, usually – 24 months. Fresh juice of a lime and lemon has similar properties. It is also possible to replace with them vinegar safely.
Instead of a table vinegar it is also possible to take wine or apple cider vinegar
Some housewives with success use acetilsalicylic acid most of which of all familiar to all as aspirin in house preservation. It is very convenient to dose it – one tablet is equivalent to one tablespoon of a 70 percent table vinegar. Besides, aspirin, as well as citric acid, doesn't affect color and gustatory qualities of tinned vegetables and fruit. However use of this substitute of vinegar doesn't do some canned food harmless to people which have digestive tract diseases, especially in case of inflammation of a mucous membrane of a GIT, a duodenum. However if carefully to observe proportions, one-two marinated cucumbers won't do much harm.
Several councils for record
If you are going to please family members, friends, acquaintances with house preservation, remember several basic rules at which observance your preparations will longer remain and won't upset with possible "explosions" and swellings of covers. Always carefully process vegetables and fruit, wash out them in several waters. Surely delete all damages on the raw materials used to preparations. Always sterilize the jars for preservation not less than 10 minutes. Strictly observe a compounding of dishes and a proportion of their components.