Is it possible to replace vinegar with lemon juice in canning?
When canning vinegar
in marinades it is most often replaced
citric
acid. Preparations with it are stored no worse than with essence, and their taste is not so sharp and irritating. Crystals are used in the following proportion: 0.5 tsp.
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Substituting lemon juice in specific recipes
Glazed
The simplest and most accessible substitute for lemon juice in confectionery glaze recipes is citric acid, diluted in warm water in the ratio: 1/4 tsp. citric acid per 1 tbsp. l. liquids.
You can also use the juice of other citrus fruits in a 1:1 ratio.
In borscht
In a borscht recipe, the characteristic sourness can be imparted not only by lemon juice, but also by vegetables (cabbage, beets or tomatoes) marinated in vinegar.
It is acceptable to use table vinegar (it is added at the frying stage, usually no more than 1/2 tsp), citric acid (on the tip of a knife, directly into a pan with boiling broth) or 1-2 drops of lemon extract.
In homemade mayonnaise
In homemade mayonnaise recipes, lemon juice plays the role of a natural preservative and clarifier. In addition, it gives the sauce a pleasant sourness.
If necessary, lemon juice in mayonnaise can be replaced with table, wine, apple, rice or some other type of vinegar (preferably with an acidity of no more than 3%).
For each egg in the recipe you will need to add 1/2 tsp. vinegar.
When beating egg whites
Meringue roll
Lemon juice plays an important role in beating egg whites to make meringue (thick and fluffy egg whites). Protein cookies (meringues), meringue roll and other desserts are baked from meringue.
Lemon juice makes it easier to achieve stable peaks as it stabilizes the air bubbles that form during the process.
Instead of lemon juice, you can take the same amount of table, apple or other vinegar, lemon concentrate (a few drops), a pinch of citric acid (it is added to the whites along with sugar or powdered sugar) or half as much cream of tartar powder.
In cocktails
Instead of lemon juice, you can use lime or orange juice in a 1:1 ratio.
If you are allergic to citrus fruits, consider a scrub, a vinegar-based drink containing fruit juice, sometimes with herbs and spices. It will give your cocktail the desired fruity flavor and pleasant sourness.
cocktail scrub
If a drink recipe requires a small amount of lemon juice, it can be successfully replaced with fresh herbs with hints of lemon in taste and aroma: lemon verbena, lemon balm, thyme. Mash them lightly between your fingers and add to the cocktail.
In sweet baked goods
For baked goods and sweet baked recipes, lime or orange juice can be used in place of lemon juice in a similar amount. Lemon extract or dried or frozen lemon zest will also work.
If you are allergic to citrus fruits, you can choose another sour juice, such as apple juice, as a substitute. The taste will change, but not for the worse.
If your recipe calls for baking soda in addition to lemon juice, look for another acidic ingredient that can quench the soda and act as a leavening agent. This is necessary for the dough to rise and become fluffy. Try replacing the original with buttermilk, kefir, yogurt or table vinegar.
During conservation
Lime juice or lemon extract is the only safe substitute for lemon juice when canning fruits and vegetables. However, freshly squeezed juice may not be acidic enough to eliminate the risk of botulism developing in your preparations.
Vinegar can only be used as a substitute for lemon juice in recipes that allow for such a substitution. In other cases, its acidity may be insufficient.
Lime juice
Lime juice is the best substitute for lemon juice as it can be used as a one-to-one substitute and has a very similar taste and acidity level.
In fact, when canning food, it is an ideal substitute for lemon juice because it has a similar pH level. Other substitutes, such as vinegar, are less acidic and may cause the product to last for a shorter period of time.
In desserts where lemon juice is a key ingredient, lime juice adds a slightly different flavor. However, you will still end up with a tart and citrusy flavor.
What to do if you can’t beat the egg whites?
When fresh, high-quality eggs cannot be found, and the foam urgently needs to be whipped, you can add a few particles of citric acid or a couple of drops of lemon juice to the whites, and also add half a pinch of salt. It is recommended to use fine-grained sugar for the airy foam, and ideally, use powdered sugar.
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How many milliliters of juice from one lemon?
On average, the lemons I bought yielded 55 ml, which is 3.67 tablespoons of juice per lemon. I live in Vermont and bought lemon juice for a recipe and got 5+ tablespoons so I think it could range from 3 to 4 or even more! My lemons are about a quarter cup.
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Correct proportions to replace citric acid
In order not to spoil the confectionery product, it is necessary to correctly replace citric acid with another acid. Therefore, I propose to summarize how to choose the right replacement.
| Acid | Application | Quantity |
| Citrus juice | ✓ beating eggs ✓ beating egg whites ✓ baking powder ✓ flavoring | To beat eggs and whites, ½ teaspoon of citrus juice is enough; To replace it as a baking powder - 1 teaspoon. |
| Vinegar | ✓ baking powder ✗ egg beating ✗ egg whites beating ✗ flavoring | As a leavening agent, vinegar is used with alkali (soda) 250 ml of 9% vinegar will be equal to 1 teaspoon of citric acid diluted in 250 ml of water; 330 ml of 6% vinegar is equal to 1 teaspoon of citric acid diluted with 330 ml of water; 1 tablespoon of vinegar equal to ½ teaspoon of citric acid diluted in 1 tablespoon of water. |
| Sour berry juice | ✓ baking powder ✗ egg beating ✗ egg whites beating ✓ flavoring | Cranberry, currant and lingonberry juice are excellent for extinguishing alkali. With a berry nipple you will get an unusual taste of your dessert. |
So, we have found enough alternatives to replace citric acid. By using these substitutes, we will get different flavors in our desserts. In this case, the replacement will have a big advantage - the variety of flavors obtained!
How to preserve lemon zest:
Once the lemon zest is obtained, it can be used immediately or saved for future use. The zest is stored both grated and crushed.
In the first case, after obtaining the zest, it is dried, placed in a dry, clean container, tightly covered with a lid and stored in a dry place.
In the second case, the zest is carefully cut with a knife or vegetable peeler. Dry on a tray for 3 days in a ventilated room, periodically turning the yellow thin slices so that the zest is dried on all sides. After the zest is completely dry, it is crushed into powder. Then place in a dry container, cover tightly with a lid and store in a dry place.
How to cook meringue in the microwave
This meringue will not be as airy as a dessert from the oven or slow cooker. In the microwave, the meringue warms up from the inside, so it quickly settles after cooking.
The advantage of this method is that you will need very little time. The meringue will also be crispier.
Photo: @Crumbs Food / YouTube
The amount of ingredients and the method of preparing the meringue base differ from the classic recipe.
Ingredients
- 1 egg white;
- 150 g powdered sugar.
Preparation
Separate the white from the yolk. Mix egg whites and powdered sugar. You can do this with a mixer, or you can use a whisk or a regular spoon. You will get a thick dough that can be kneaded by hand.
Footage: @Crumbs Food / YouTube
Divide it into several small parts and roll them into balls. Place the balls on a plate lined with parchment or paper towel, spaced fairly far apart.
Footage: @Crumbs Food / YouTube
Cook the meringue on high power for 30 seconds. During cooking, the dough will spread, so the meringue will turn out flat.
Footage: @Crumbs Food / YouTube
Take note
