What to do if there is too much vinegar in home canned food?

Everyone knows that vinegar helps home-canned food survive safely until the new harvest and not spoil. However, sometimes it happens that there is too much of it in the bank. That’s when housewives face a pressing question: how to neutralize vinegar in preparations for the winter. After all, not everyone can eat such a product, and often it is fraught with health risks. Even the strongest stomach can resist increased amounts of acid. What can we say about children and those who have problems with the gastrointestinal tract. It’s especially a shame for spoiled preparations if the vegetables were purchased. But it’s also a pity to throw away homemade products, because it’s labor and wasted time. However, in most cases, the seaming can be saved, but how - it depends on what exactly was “over-acidified”.

How can you replace vinegar and vinegar essence?

When preparing homemade baked goods, baking soda is traditionally carried out with vinegar (9%) or vinegar essence (70%). If this component is missing, you can safely replace it:

• natural fruit vinegar (grape, apple, etc.);
• citric acid;
• berry or citrus juice;
• fermented milk products;
• boiling water;
• sour fruit jam.

Vinegar essence substitute products - photo gallery

Fruit vinegar is an excellent substitute for vinegar essence for extinguishing soda.

Lemon juice and other citrus fruits are used to extinguish soda.

Citric acid powder - a vinegar substitute for slaking soda

Kefir or whey perfectly extinguish soda

Sour fruit jam in baked goods provides the same reaction with soda as vinegar

The interaction of soda and boiling water causes a chemical reaction to form carbon dioxide bubbles

Using citric acid and lemon

When kneading dough that does not contain an acidic base, it is important to maintain the proportions of soda and vinegar. If they are violated, the finished products will acquire an unpleasant taste, reminiscent of soap, if there is a lot of soda and a bitter taste if there is an excess of vinegar.

In this test, it is better to use citric acid or lemon juice instead of vinegar.

1. Dissolve citric acid (12 g) in a small amount of water (about a third of a glass).
2. In a separate container, mix soda with water in the same proportions (the ratio of soda and citric acid in the dough should be 1:1).
3. Pour both solutions into the dough and mix well.
4. Bake the dough immediately.

A similar effect can be easily achieved using lemon juice (per 250 g of flour):

• 1 teaspoon of soda;
• 9 teaspoons lemon juice.

Home baking recipes recommend proportions of citric acid and soda that ensure the decomposition of sodium carbonate in such a way that some of the substance is not intentionally quenched. When soda and citric acid interact, a gas is released, which perfectly loosens the dough during the cooking process. And that excess part of the soda that remains unslaked decomposes during baking of the dough and gives it additional fluffiness and porosity.

Is it possible to extinguish baking soda with balsamic vinegar?

Balsamic vinegar has a strong sweet and sour taste and perfectly complements vegetable dishes and salads. It is used to prepare a variety of sauces for meat and salad dressings. It is recommended to limit the time of its heat treatment, and it is better to add it to fully or almost ready dishes. Balsamic vinegar is usually not used in baking soda doughs.

Can you die from acetic acid?

Lethal dose of acetic acid

(80% solution) ranges from 20 to 40 ml, table vinegar (3–5% aqueous solution) - on average 200 ml.
Acids
in general and
acetic
in particular have a corrosive effect on the tissues of the oral cavity, esophagus and stomach.

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basic information

Hare meat is considered a healthy dietary meat. It contains a large amount of nutrients and proteins, but the content of fats and carbohydrates is low. Hare dishes have a special interesting taste. However, to cook them correctly, you need to know how to prepare the meat. The process of preparing hare meat usually takes from 40 minutes to 2 hours. It all depends on the weight of the carcass and the number of pieces of meat. Such dishes will definitely decorate your home feast and will please your guests.

Hare meat is white with a slightly reddish tint. In itself it is quite stringy, with a lot of films. The meat of Russian hares is considered the most delicious. The taste characteristics of game largely depend on the habitat and diet of the animal. The inhabitants of mountainous areas are considered the most tasty, and the least tasty are the hares living in the swamps. The quality of game meat is usually highest in winter and fall. You should also take into account such an important parameter as the age of the animal. Old individuals are stronger and more muscular.

To give hare dishes a unique taste, you must follow some recommendations. Otherwise, the meat may turn out tough and have a specific smell.

Rules for handling vinegar

Acetic acid was obtained long before our era. Some researchers claim that to preserve beauty and maintain tone, the well-known Cleopatra drank a drink in which apple cider vinegar was diluted.

But today’s vinegar is quite dangerous to health, it’s not for nothing that they write “Danger to Life” on the bottles of the product. It is very easy to get burned by vinegar if you spill it on an open area of ​​skin; even more dangerous is if the product gets inside.

To avoid such problems, you must not forget about the basic rules for handling this product, and you must begin to follow them at the time of purchase, so as not to worry again:

1. Buy only a quality product. Don't forget that vinegars can be natural or synthetic. The natural product is produced by acetic acid bacteria in alcohol-containing liquids, such as uncooked wine or fermented apple juice. A synthetic product was created in 1898, and today acetic acid is produced from byproducts of chemical fertilizer production or dry distillation of wood. In our country, 90% of the product is obtained from wood residues, so it is better to use this vinegar for household purposes and in everyday life: to remove scale, rust, glue, etc. For example, it is not suitable for food and pickled mushroom preparations.
2. If you open a bottle of acetic acid, never sniff the product at the neck or bring the bottle close to your nose to avoid burning your respiratory tract. If you want to smell the product, wave your palm next to the neck of the bottle at arm's length so that the smell reaches you.
3. When using acetic acid, be sure to follow the recommendations and proportions indicated on the package; there is no need to pour it extra.
4. When preparing dishes, strictly follow the recipe and do not neglect neutralizing the vinegar, so as not to spoil the taste of the food or increase the acidity of the stomach.
5. If you use acetic acid for household purposes, be sure to ventilate the room after using it. And to neutralize vinegar, or rather its aroma, use an odor absorber, which is often used as a pet care product, or use salt or soda for this purpose.

In milk

So, how to soak hare meat? It is worth noting that milk allows you to make meat more tender and soft. In addition, it gives the hare a slight sweetish taste, which will certainly affect the taste characteristics of the finished dish. You cannot achieve such sweetness by using sour milk, whey or kefir.

Many novice housewives who decide to cook game dishes are interested in how long to soak the hare in milk before cooking. The process may take from 12 to 24 hours. You can immediately add spices to the milk. This way the meat will marinate immediately. Once the soaking is complete, you can use the remaining milk to prepare the dish. It makes a wonderful sauce.

Cooking in the field

Sometimes it is not possible to properly condition and prepare the carcass (for example, this is very problematic in field conditions). Then you can use some tricks. The easiest way in this case would be to roast the carcass on a spit over a fire. How to soak a hare with this option and is it necessary to do it at all? To make the meat tasty, it is recommended to place it in the marinade for a couple of hours. To prepare it, you need to take a simple bite and mix it with water. The mixture should taste slightly sour. One carcass will require about three liters of liquid. After soaking, the meat should be rubbed with a mixture of salt and pepper. Instead of a skewer, you can use a strong branch or a pointed stick. Meat should be cooked over smoldering coals. In order for the carcass to cook evenly on all sides, it should be turned over from time to time. It is best to serve the finished dish with grated garlic and chopped herbs.

Chemical composition of borscht

Classic borscht is cooked in meat broth and added beets, cabbage and carrots, tomato paste and onions, parsley and sugar to taste. The finished soup retains many of the vitamins and minerals present in the original products, namely:

• vitamins C, A and B;
• vitamins E and H;
• folic and pantothenic acids;
• carotenoids;
• amino acids and organic acids;
• cellulose;
• potassium, cobalt and manganese;
• chromium and phosphorus;
• copper and molybdenum;
• magnesium and calcium.

Borscht is a well-balanced product in terms of nutrients. The majority of its composition is occupied by carbohydrates - about 4.3 g, proteins are present in a significant amount - 3.8 g. Fats have a share of 2.9 g. A 100 g serving of soup contains 57 kcal.

Preparing the meat

This aspect deserves special attention. It is recommended to keep the hare carcass in a cool place for several days immediately after catching. After this, you must perform the following procedures:

1. Skinning: The carcass, suspended by the hind legs, is cut lengthwise in the belly area and the skin is separated from the meat.
2. Gutting: a small incision is made in the groin area, the carcass is carefully cut to the middle of the length, and the internal organs are removed. After this, it is cleared of film and washed.
3. Cutting: different hare dishes will require different parts of the carcass. First of all, the shoulder blades are separated, the front part is cut off, then the saddle, the kidney part and the hind legs.

Rice will do a good job

Beloved not only by the Chinese, but also by many other nations, the cereal also has truly magical properties. Rice is able to remove excess acid by absorbing it. The cereal must be thoroughly washed in several waters to get rid of starch. After this, the rice should be placed in gauze or a bandage, forming a kind of bag out of them. The resulting device must be placed in a pan with borscht and cooked until the cereal is completely cooked (20-30 minutes). Then the bag must be removed using a slotted spoon and discarded. That's it, you can enjoy the impeccable taste of completely non-sour borscht!

FAQ

To avoid unexpected situations arising during the frying process, read the answers to the most frequently asked questions. This will help avoid mistakes.

What to do if you added too much vinegar

You can neutralize the taste and smell of vinegar in roasting in the following ways:

• Proportionally increase the amount of other components, for example, vegetables.
• Pour water into the dressing and simmer until it evaporates for about ¼ hour over low heat.

How to store borscht dressing with vinegar all winter

For storage, observe the following rules:

The temperature should be between 15 and 0 degrees

If it is lower, then the workpiece may explode, and if it is higher, it may fall apart. It is important that the storage location is dry, free of mold and other fungal damage. The gas station should not be exposed to direct sunlight. Such preparations are well stored in the basement, cellar or refrigerator

Other places that comply with all three rules will also be suitable.

Such preparations are well stored in the basement, cellar or refrigerator. Other places that comply with all three rules will also be suitable.

What seasonings are best suited to borscht with vinegar?

Borscht with beets and vinegar complements the seasonings. The following are best suited:

• dried basil, cilantro;
• Bay leaf;
• allspice and black pepper (ground and peas);
• rosemary;
• garlic (fresh and dried);
• ground paprika, nutmeg.

Be careful when choosing spices: not all are suitable for borscht

Video material

We hope that from this article you have received a complete amount of information regarding how and how to neutralize vinegar in various situations. Use this product carefully, then you will only have to enjoy the exquisite taste of your dishes and the cleanliness of your home, and not solve unusual problems.

Important!
Acetic acid can be neutralized with only two alkalis: this can be either sodium carbonate or sodium hydroxide. Acetic acid is a fairly aggressive chemical. Therefore, to avoid consequences, when using it, be sure to follow safety precautions and our recommendations. When working with acid, be sure to use gloves to protect your hands and do not overdo the concentration. Remember, it is always easier to prevent a problem than to fix it later.

What can you baste the kebab with while frying?

Fans of experiments suggest sprinkling meat on the grill with regular or mineral water, beer, diluted vinegar, etc. Dry wine and beer make the meat taste more piquant. The taste is enhanced by a mixture of mineral water or pure water with lemon, lime juice, various spices, and diluted tomato juice.

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Yogurt marinade

Today, many people monitor their diet and strive to eat only dietary foods. How to soak a hare in this case? You can prepare soft, tender meat with an exquisite taste using yogurt marinade. For one kilogram of meat you should take 100 grams of curdled milk or yogurt. You need to add a teaspoon of vinegar and lemon juice, half a spoon of curry, a pinch of turmeric, salt and cardamom to it. Beat the resulting mixture thoroughly. After this, the meat is poured with the prepared marinade. This option is also suitable for those who need to quickly prepare meat for baking. This marinade allows you to quickly remove the specific smell of meat.

For frying

What is special about this method? How to soak a wild hare for frying? To prepare the marinade, you need to take three liters of water, three teaspoons of sugar and salt, three glasses of vinegar, herbs and spices. The carcass must be covered with chopped onions and poured with the resulting mixture. Instead of vinegar, you can use white wine. Sauerkraut juice or cucumber pickle will also work. When using these vinegar substitutes, the amount should be doubled. The carcass is left in this marinade overnight. The process of cooking the hare itself will not take much time if the preparatory work is done correctly.

Soaking

So what is this process? Many hunters are interested in how to properly soak a hare. This stage should take at least a day. Soaking removes blood and characteristic odor from the carcass. Many people believe that this procedure is not necessary if the meat is fresh. It doesn't really matter in this case. The fact is that hares are wild animals, and they are killed quickly and extremely inhumanely. In the last minutes of life, a release of adrenaline into the blood may occur in the animal’s body. This affects the taste of the meat. In addition, unprocessed hare meat is usually bitter and tough. Soaking will help make it softer and juicier. Plain water, milk or vinegar can be used to carry out this procedure. The method depends on the recipe you choose. Let's look at them in more detail.

What to do if you over-peppered your soup

If the soup is still cooking on the stove, add carrots to it. The sugar it contains slightly neutralizes the spiciness, and the porous structure of the vegetable will absorb excess pepper and hot spices. At the end of cooking, so as not to disturb the composition of the dish, you can remove the carrots. But this method will work much better if it is crushed, or at least cut into cubes. Potatoes have the same effect, but are slightly weaker.

If the soup is already cooked, you can still use this method. Place carrots or potatoes in it and let it brew for at least half an hour. Serve the soup with sour cream, it also neutralizes the spiciness a little.

Marinade recipes

Let's look at them in more detail. Most recipes for cooking hare are based on pre-marinating the carcass. The marinade can be prepared using kvass, vinegar, red wine, lemon juice, kefir or milk.

How to soak a hare? Marinating is used not only to give the dish an exquisite delicate taste, but also to soften the meat.

There are several simple recommendations that will allow you to achieve amazing results in this matter:

• Do not add too many spices to the marinade. This can dull the natural flavor of the meat.
• Do not marinate meat before cooking.
• The marinade must only be brought to a temperature of 90 degrees.
• Meat can only be soaked in a mixture that has already cooled down.
• Avoid using copper and aluminum cookware.
• The marinade should completely cover the meat.

Different types of marinade are used for different methods of cooking meat. Let's look at them in more detail.

SOUR CREAM

Each housewife serves sour cream with a certain fat content for her first meal. For example, you try to eat less fat and buy only 15%. Change your rules, take 20%. The dairy product quickly neutralizes excess acid

That’s why sour cream is added to borscht; this is especially important for those suffering from gastritis, not to mention those with ulcers. 20% cream successfully replaces sour cream. As you can see, there are many recommendations to correct the situation

And don’t despair if the borscht turns out sour. We looked at many simple and affordable ways to fix too sour borscht. You can use one or several methods at once. Your first dish will definitely be praised and asked to share your cooking secrets.

Chicken eggs will easily eliminate the problem

How to remove acid from sour borscht if it already contains enough salt and carrots? Many experienced chefs recommend using boiled chicken eggs. They should be peeled and cut into small cubes, then added to the borscht 5 minutes before it is ready. The first dish will get rid of the obsessive acid. The amount of life-saving product depends on the volume of the pan with borscht (for 3 liters you will need two chicken eggs).

BEET

Thanks to beets, this dish has a wonderful rich cherry color. In addition, the vegetable gives an original, recognizable taste. A dish without beets is not the same at all, and hardly anyone cooks borscht like that. You can cook medium or large (if you have a 5-6-liter container) beets in a separate saucepan. If you are in a hurry (waiting for guests for an hour), cut it into large cubes. Then, when it is cooked (at least 30 minutes after boiling), grate it on a coarse grater or finely chop it and add it to the sour borscht mixture. Let the broth simmer for 2-3 minutes and turn off. The taste will become much richer and the color will be brighter.