5 acetic acid solution how to prepare. How to dilute vinegar from vinegar essence? How to get 3% vinegar

In recipes, solutions of acetic acid of various concentrations are often found: 70% (vinegar essence), 30%, 9% (table) and 5%.

Recently, natural vinegars have become very popular: wine, apple, balsamic, rice, malt. They are richer in flavor and nutritional value than regular alcoholic vinegar. Their concentration can fluctuate, usually 3-6% vinegars.

Wandering through the open spaces culinary recipes, I often racked my brains over the question of using the right amount of vinegar of the right concentration when preparing the next dish. Indeed, one recipe states: 5%, in the second - 6%, in the third - 9%, and there is acetic acid at all ... I was saved, as usual, by the Internet. I post the results of my searches here - maybe someone else will come in handy in the harvesting season!

So, if you do not have vinegar of the concentration indicated in the recipe, but you have other vinegar, use this table for recalculation. Below are specific examples to explain how to use the table.

Here are two specific examples of recalculation:

Let's derive the formula for recalculation: The right amount(in grams) = original amount in grams × initial concentration ÷ for the desired concentration. For convenience, we use the concentration in whole numbers (9 instead of 0.09 or 70 instead of 0.7)

In many recipes, you can simply replace 3 tbsp. 9% for 5 tablespoons 5% if the amount of acetic acid is important, but not liquid (for example, in a salad). If it is important to use equal amount liquid (for example, in marinades), then you need to add or subtract water. For example, if we change 9% to 5% vinegar, we need to add 2 tbsp. water: 5 tablespoons 5% vinegar = 3 tablespoons 9% vinegar + 2 tablespoons (water). Or vice versa - if we change a weaker vinegar (5%) for a stronger one (9%), then we need to subtract 2 tbsp. water (if possible with a prescription).

The next recalculation method
1. Translation formulas

K = S out / S tr
V claim = K * V ref

Where K is the coefficient,
V claim - the required amount of vinegar,
V out - the initial amount of vinegar,
С tr - the required concentration,
C ref - initial concentration.

Example
How to dilute 70% vinegar to 3%?
K = 70/3 = 23
Thus, in order to make 3% of 70% vinegar, you need to dilute 1 part of vinegar with 22 parts of water.

Let's change the task.
We do not have abstract parts, but concrete milliliters.
It is necessary to transfer 5 ml of 70% vinegar to 3%.
Take the resulting coefficient 23 and multiply it by 5.
We get 23 * 5 = 115 ml.
5 ml 70% = 115 ml 3%

2. Translation table.

Examples (how to use the table)

1. If the recipe says 1 teaspoon of 70% vinegar, and you have only 6%.
So you need to take 11.5 teaspoons of your 6% vinegar.

2. If you have 70% acetic acid and you need to get 6% vinegar.
Take 1 part of the acid and add 10.5 parts of water to it.

Suppose the recipe says to use 15 ml of 70% vinegar essence and 2 liters of water, and you want to use your existing 5% apple cider vinegar. It is clear that since concentration apple cider vinegar 14 times less than in essence (since 70 = 5x14), then you will need to take about 14 times more (15x14 = 210 ml, i.e. a little more than a glass), while reducing the amount of water intended for diluting the essence by about a glass (because together with vinegar you add about a glass of water to the marinade filling).

In recipes, especially when canning, 9% vinegar is most often indicated.

We take 12 ml acetic acid and just add water to 100 ml. It turns out 100 ml 9% vinegar

To obtain 100 ml vinegar of the desired percentage you need to take:
- 36 ml essences (70%) to get 25%
(i.e. add 64 ml of distilled water to 36 ml of the existing 70% essence - we get 100 ml of 25% vinegar)
- 71 ml essences to get 50%+ add 29 ml of water
- 14 ml essences to get 10%+ add 86 ml of water.

Note!
Be careful when handling acetic acid! If acid gets on your skin, wash immediately with plenty of cool water.

Vinegar vapors are also poisonous, therefore, in order to avoid burns of the mucous membrane of the respiratory tract, it is prohibited to inhale them.

Based on materials from allrecipes.ru, www.good-cook.ru, forum.say7.info

Not everyone knows how to dilute 70 vinegar to 9%. In this regard, we decided to devote the presented article to this particular difficult topic.

general information

Before I tell you about how to dilute 70 vinegar to 9%, you should tell what this ingredient is in general.

Vinegar is a very popular culinary condiment. Without it, it is impossible to prepare vegetables for the winter, marinate delicious pork kebabs, and also make baked goods using baking soda.

It should be noted that in the preparation of all of the above dishes, the correct proportions during the dilution of the acid play an important role. That is why each of you should definitely know how to dilute 70 vinegar to 9%. After all, too high a concentration of this seasoning can not only significantly spoil the taste of your dinner, but also cause very severe food poisoning.

So, let's figure out together how to properly dilute vinegar at home.

Product types

In order to correctly answer the question of how to dilute 70 vinegar to 9%, you should know that the presented product is divided into two types. In other words, it is synthetic and natural. The last seasoning is obtained as a result of long fermentation of various liquids that contain alcohols. So, there are apple cider, wine, berry vinegar, as well as infused with herbs and leaves of fruit bushes.

As for synthetic vinegar, acid is the main ingredient. As a rule, it is obtained through chemical processes. They are very often based on natural gas, wood distillation products, as well as some by-products obtained in industry.

Of course, ideally only natural vinegar should be eaten. But synthetic can be safely used for domestic needs (for example, removing various stains, disinfection, etc.).

Which acid to use for dilution?

The most economical option in cooking, 70% is used.But before using such a substance for the preparation of certain dishes, it must be diluted to the desired concentration. This is quite easy and simple to do.

Breeding process

So how do you dilute 70 percent vinegar? To do this, you should adhere to strict proportions. If you need to use a small amount of this seasoning, then a regular tablespoon can be used as a measuring container. The volume of this kitchen appliance should be counted as one part.

So, to dilute 70 vinegar to 6%, exactly eleven parts of ordinary water should be added to one large spoonful of the essence. In other words, pouring 10 ml of acid into the bowl, it is required to dilute it with 110 ml of drinking liquid.

The same principle must be followed if a more or less concentrated product is to be obtained. Let's consider how to properly dilute vinegar 70% in more detail.

Observance of proportions to obtain a concentrated product

So, if you need to get a highly concentrated essence, then the essence should be diluted as follows:

• to obtain 30% table vinegar - 1.5 parts of ordinary drinking water;
• to obtain 10% table vinegar - 6 parts of ordinary drinking water;
• to obtain 9% table vinegar - 7 parts of ordinary drinking water;
• to obtain 8% table vinegar - 8 parts of ordinary drinking water;
• to obtain 7% table vinegar - 9 parts of ordinary drinking water.

Observance of proportions for obtaining a low-concentration product

If you need to make a low-concentration table vinegar, then 70% essence must be diluted in the following proportions:

Most Used Vinegar Concentrations in Cooking

Now you know how to dilute vinegar. 9% can be made by adding 7 parts of ordinary drinking water to one part of 70% essence. It should be noted that it is this concentration of the product that is most often used in cooking. With the help of this product, various homemade marinades are made in the form of pickles, tomatoes, as well as lecho and others. winter salads... Thanks to this concentration of seasoning, you can store your workpieces for a long time without changing them. taste... Also, 9% table vinegar can give your dishes a special piquancy and unique taste.

Among other things, 6% table vinegar is very often used in cooking. As we found out above, it can be obtained by diluting one part of 70% essence with 11 parts of drinking water. Usually this seasoning is used for pickling meat product before baking it directly or roasting it over the fire. It should also be noted that low-concentration vinegar (6 percent) is very often used when baking any flour homemade products. In this case, it is used in small quantities to quench baking soda. This is necessary in order to ready-made baked goods rose well and at the same time did not have a pronounced aroma and taste of the above ingredient.

I would also like to say that less concentrated table vinegar is also used in cooking. As a rule, they are seasoned with various salads, as well as pickled onions in it.

In addition to preparing various dishes, low-concentration table vinegar (4 and 3%) is sometimes used for treatment. So, some patients rub their body with it during a fever.

By the way, some of the fair sex often use such a product for cosmetic purposes.

What is highly concentrated vinegar used for?

We talked about what seasoning is most often used during the preparation of various dishes. However, it should be noted that often the vinegar essence should be slightly diluted. As a rule, this is done for domestic purposes. For example, you can use this substance to remove rust from objects, remove stains from laundry, clean appliances, and more.

Precautionary measures

During the dilution of 70% vinegar essence, certain rules must be followed. First, you need to wear rubber gloves to protect the skin of your hands from possible burns. Secondly, for the implementation of this process, it is necessary to use only ceramic or glassware. Moreover, it is undesirable to use these containers in the future for storing food products.

After diluting the vinegar essence, it is recommended to place it only in a glass container, which is tightly sealed with a cork. Pour this aggressive liquid into another container very carefully, without splashing. In this case, it is necessary to observe one the most important rule: vinegar essence needs to be poured into water, and not vice versa.

It should also be noted that during the pouring of this liquid, in no case should you lean too much towards the container with highly concentrated vinegar. This is to avoid inhaling harmful vapors.

How to breed acetic acid

How to dilute acetic acid.

The required concentration. Initial concentration.

...................30% ......................70%

3% - 10 parts of water / ... 22.5 parts of water

4% --............................... 7 parts of water / ....... 17 parts of water

5% --............................... 6 parts of water / ....... 13 parts of water

6% --............................... 5 parts of water / ....... 11 parts of water

7% --............................... 4 parts of water / ....... 9 parts of water

8% - 3.5 parts water / ........ 8 parts water

9% --............................... 3 parts of water / ........ 7 parts of water

10% - 2.5 parts of water / ....... 6 parts of water

thirty% - ............................................... ./ ....... 1.5 parts of water

The vertical columns indicate how many parts of water to add to 1 part vinegar in the original concentration to get the desired one. For example, you need a 5% solution, then 1 tbsp. 70% vinegar add 13 tablespoons. water. If you have 30% vinegar, then you need 6 tablespoons of water. And yet, it has been experimentally found that in a faceted glass (especially for one day of culinary needs) - 14 tbsp. water, so to get 9% vinegar, you need to add 2 tbsp / l 70%.

In recipes, solutions of acetic acid of various concentrations are often found: 70% (vinegar essence), 30%, 9% (table) and 5%.


Recently, natural vinegars have become very popular: wine, apple, balsamic, rice, malt. They are richer in flavor and nutritional value than regular alcoholic vinegar. Their concentration can fluctuate, usually 3-6% vinegars.

Wandering through the vastness of culinary recipes, I often racked my brains over the question of using the right amount of vinegar of the right concentration when preparing the next dish. Indeed, one recipe states: 5%, in the second - 6%, in the third - 9%, and there is acetic acid at all ... I was saved, as usual, by the Internet. I post the results of my searches here - maybe someone else will come in handy in the harvesting season!

So, if you do not have vinegar of the concentration indicated in the recipe, but you have other vinegar, use this table for recalculation. Below are specific examples to explain how to use the table.

Here are two specific examples of recalculation:

Let's derive the formula for recalculation: The required amount (in grams) = the initial amount in grams × the initial concentration ÷ for the required concentration. For convenience, we use the concentration in whole numbers (9 instead of 0.09 or 70 instead of 0.7)

In many recipes, you can simply replace 3 tbsp. 9% for 5 tablespoons 5% if the amount of acetic acid is important, but not liquid (for example, in a salad). If it is important to use an equal amount of liquid (for example, in marinades), then add or subtract water. For example, if we change 9% to 5% vinegar, we need to add 2 tbsp. water: 5 tablespoons 5% vinegar = 3 tablespoons 9% vinegar + 2 tablespoons (water). Or vice versa - if we change a weaker vinegar (5%) for a stronger one (9%), then we need to subtract 2 tbsp. water (if possible with a prescription).

The next recalculation method
1. Translation formulas

K = S out / S tr
V claim = K * V ref

Where K is the coefficient,
V claim - the required amount of vinegar,
V out - the initial amount of vinegar,
С tr - the required concentration,
C ref - initial concentration.

Example
How to dilute 70% vinegar to 3%?
K = 70/3 = 23
Thus, in order to make 3% of 70% vinegar, you need to dilute 1 part of vinegar with 22 parts of water.

Let's change the task.
We do not have abstract parts, but concrete milliliters.
It is necessary to transfer 5 ml of 70% vinegar to 3%.
Take the resulting coefficient 23 and multiply it by 5.
We get 23 * 5 = 115 ml.
5 ml 70% = 115 ml 3%

2. Translation table.

Examples (how to use the table)

1. If the recipe says 1 teaspoon of 70% vinegar, and you have only 6%.
So you need to take 11.5 teaspoons of your 6% vinegar.

2. If you have 70% acetic acid and you need to get 6% vinegar.
Take 1 part of the acid and add 10.5 parts of water to it.

Suppose the recipe says to use 15 ml of 70% vinegar essence and 2 liters of water, and you want to use your existing 5% apple cider vinegar. It is clear that, since the concentration of apple cider vinegar is 14 times less than in the essence (since 70 = 5x14), then it will need to be taken about 14 times more (15x14 = 210 ml, i.e. a little more than a glass), while reducing the amount of water intended for diluting the essence by about a glass (because together with vinegar, you add about a glass of water to the marinade filling).

In recipes, especially when canning, 9% vinegar is most often indicated.

We take 12 ml acetic acid and just add water to 100 ml. It turns out 100 ml 9% vinegar

To obtain 100 ml vinegar of the desired percentage you need to take:
- 36 ml essences (70%) to get 25%
(i.e. add 64 ml of distilled water to 36 ml of the existing 70% essence - we get 100 ml of 25% vinegar)
- 71 ml essences to get 50%+ add 29 ml of water
- 14 ml essences to get 10%+ add 86 ml of water.

Note!
Be careful when handling acetic acid! If acid gets on your skin, wash immediately with plenty of cool water.

Vapor of vinegar is also poisonous, therefore, in order to avoid burns of the mucous membrane of the respiratory tract, it is prohibited to inhale them.

Based on materials from allrecipes.ru, www.good-cook.ru, forum.say7.info

Acetic acid is widely used in industry. Aqueous solution of acetic acid in the form food additive E260 is used as a preservative. Moreover, unlike many other preservatives used, acetic acid in reasonable concentrations is considered safe for health. That is why it is common in home cooking and canning. Housewives often have to dilute acetic acid solutions to the desired concentration. How do you do it right?

Concentrated acetic acid (concentration about 100%) is called ice-cold and is not used in everyday life. Moreover, acetic acid with a concentration of more than 80% is included in the list of precursors, the turnover of which in Russian Federation limited. Attempts to purchase and use such acid can lead to serious legal problems.

Less concentrated solutions are sold completely free. In stores, you can buy vinegar essence (aqueous solution with a concentration of 70-80%), acetic acid solution (25-30%), table vinegar with a concentration of 3-9%. Such a variety often leads to the fact that a certain amount of acetic acid of one type is indicated in recipes, and a completely different one is available. But it doesn't matter, everything can be easily calculated and replaced.

Less concentrated vinegar from more concentrated vinegar (for example, 9% vinegar from 70% essence) can be obtained by diluting it with water. Water should be used cool and clean, preferably filtered or distilled. More concentrated vinegar cannot be obtained from less concentrated vinegar. However, in some cases (for example, the recipe indicates 70 percent essence, but there is only 9 percent table vinegar), you can simply take more of a weak solution. All calculations can be carried out using an interactive calculator of dilution schemes for aqueous solutions. It's very easy to use.

In most cases, breeding is done according to the standard schemes that are given below. The article uses "culinary" breeding schemes, expressed in parts. You can measure the parts with teaspoons or tablespoons. It is also convenient to use a large 10 or 20 gram medical syringe.

How to get table vinegar 3%

3% vinegar is most commonly used in salad dressings. To obtain it, you must dilute:

• 1 part 80% vinegar essence 25.7 parts water
• 1 part 70% vinegar essence in 22.3 parts water
• 1 part 30% acetic acid solution to 9 parts water
• 1 part 9% table vinegar for 2 parts of water

How to get table vinegar 5%

5% vinegar is used for dressing salads, making sauces. To obtain it, you need to dilute:

• 1 part 80% essence in 15 parts water
• 1 part 70% essence in 13 parts water
• 1 part 30% acetic acid solution on 5 parts water
• 1 part 9% table vinegar to 0.8 parts water

How to get table vinegar 6%

6% vinegar is most commonly used for marinating meat. To obtain it, you need to dilute:

• 1 part 80% essence in 12.3 parts water
• 1 part 70% essence in 10.7 parts water
• 1 part 30% acetic acid solution 4 parts water
• 1 part 9% table vinegar to 0.5 parts water

How to get table vinegar 9%

9% vinegar is used in canning. To obtain it, you need to dilute:

• 1 part 80% essence in 7.9 parts water
• 1 part 70% essence and 6.8 parts water
• 1 part 30% acetic acid solution on 2.3 parts of water

Vinegar 9% can be replaced with less concentrated:

• 1 part 9% vinegar can be replaced with 1.5 parts 6% vinegar
• 1 part 9% vinegar can be replaced with 3 parts 3% vinegar

How to get vinegar 10%

10% vinegar is used in canning. To obtain it, you need to dilute:

• 1 part 80% essence in 7 parts water
• 1 part 70% essence and 6 parts water
• 1 part 30% acetic acid solution on 2 parts water

Vinegar 10% can be replaced with less concentrated:

• 1 part 10% vinegar can be replaced with 1.1 parts 9% vinegar
• 1 part 10% vinegar can be replaced with 1.7 parts 6% vinegar
• 1 part 10% vinegar can be replaced with 3.3 parts 3% vinegar.

How to get 25% from xus

25% vinegar is used for household purposes. To obtain it, you need to dilute:

• 1 part 80% essence in 2.2 parts water
• 1 part 70% essence in 1.8 parts water

How to get vinegar 30%

30% vinegar is used for household purposes. To obtain it, you need to dilute:

• 1 part 80% essence in 1.7 parts water
• 1 part 70% essence and 1.3 parts water

How to replace 70% vinegar essence

70% vinegar is used for canning. Vinegar essence 70% can be replaced with less concentrated vinegar:

• 1 part 70% vinegar essence can be replaced with 2.3 parts 30% acetic acid solution
• 1 part 70% vinegar essence can be replaced by 2.8 parts 25% acetic acid solution
• 1 part 70% vinegar essence can be replaced with 7 parts of 10% acetic acid solution
• 1 part 70% vinegar essence can be replaced with 7.8 parts 9% table vinegar
• 1 part 70% vinegar essence can be replaced with 11.7 parts of 6% table vinegar
• 1 part 70% vinegar essence can be replaced with 14 parts of 5% table vinegar
• 1 part 70% vinegar essence can be replaced with 23.3 parts of 3% table vinegar

If water is used in the recipe, the amount must be reduced by the amount of diluted vinegar added.

Be careful when working with concentrated acetic acid solutions (over 15%). Even acid vapors can cause burns to the skin and mucous membranes. Use personal protective equipment and work in a ventilated area. If acid gets on your skin, wash it off immediately with water. If acid gets in your eyes, rinse with plenty of water and consult a doctor.