Vinegar is a versatile culinary aid. It is used as a salad dressing, as a dough component, and, of course, as an indispensable ingredient for preservation. In addition, it is useful in everyday life - for removing various kinds of dirt from many surfaces, scale, unpleasant odors. But if you only have the essence on hand, how to make 9% vinegar from 70%? In this article, we will answer this question in detail.

Safety engineering

Yes, yes, before you learn how to make 9% from 70% vinegar, we remind you once again that vinegar essence is a product dangerous to health and even human life if handled improperly.

Therefore, always remember the following:

• You should have enough cold drinking water on hand.
• While working with aggressive essence, it is not recommended to drink other drinks or eat.
• Before making 9% vinegar from 70% vinegar essence, check that you have a special measuring cup. Determination of the volume "by eye", with spoons or other containers, is not suitable.
• In case of contact with vinegar or essences on the skin, mucous membranes, eyes, immediately rinse the affected area with a large volume of running water!
• It will be harmful to humans and will inhale vapors of concentrated acetic acid for a long time - this can lead to burns of the respiratory tract.
• The prepared solution will tend to evaporate quickly, so store it in a closed container away from direct sunlight.

Making vinegar from essence

If the vinegar essence is decomposed into parts, then 0.3 of 1 will be water, and 0.7 of 1 will be acid. By simple calculations, you can find out that from a teaspoon of the essence by diluting with water, you can get a quarter of a glass of vinegar. From this, diluting it from acetic acid comes out much more economical than buying a 6%, 7%, 9% solution.

How to make 9% vinegar from 70% acid? We need to dilute 1 tablespoon of the essence with 7 tablespoons of water. Or 1 glass of acetic acid with 7 glasses of drinking water. This is obtained from the following simple formula:

70% / 9% = 7.7 (round to 7).

For other concentrations of vinegar essence, the following calculations will be correct to obtain 9% vinegar:

• 80% essence: for one part of acid, eight parts of water.
• 30% essence: for one part of acid, two parts of water.

We have given more detailed calculations in the next subheading.

How to make 9% vinegar from 70% essence: formula

Do not rush to use the entire bottle of essence to make vinegar. Let's first calculate how much 70% acetic acid we need. To do this, you can use a simple formula:

E = (K y * O y) / K e, where:

E - the volume of the essence;

K y - the concentration of vinegar you need;

About y - the required volume of vinegar solution;

K e - the concentration (%) of the essence you have.

How to make 9% vinegar from 70% using this formula? Let's say we need 50 ml of vinegar. Now all the values ​​for the formula are:

E = (9 (%) * 50 (ml)) / 70 (%).

After performing simple calculations, we find that we need 6.4 ml of 70% vinegar essence. The rest of the volume, that is, 43.6 ml (50 ml - 6.4 ml), we replenish with cold drinking water.

Measuring table

Not everyone in a hurry wants to deal with calculations and formulas. Therefore, for your convenience, we have compiled the following handy table, which will tell you how to make 9% vinegar from 70% and not only. This shows how many parts of water are taken for one part of the essence to obtain the desired concentration of vinegar.

Essence concentration	Vinegar concentration
	30%	10%	9%	6%	5%	3%
30%	-	2	2	4	5	9
70%	1	6	7	10,5	13	22
80%	1,5	7	8	12	15	25,5

The table is easy to use. For example, you need to get 10% vinegar from 80% essence. To do this, dilute 1 tablespoon of acetic acid with 7 tablespoons of water.

Types of vinegar and essences

Vinegar is a product of souring fruit or berry juices and wines. In each country, depending on the climate and typical fruit plantings, its own kind of vinegar is popular. In Russia, for example, it is apple. But about how to make 9% vinegar from 70%, you can tell about a number of other essences that have their own distinctive features. For example:

• Balsamic. The most ancient recipe - mankind has been preparing it for a whole millennium! It is infused in wooden barrels to a viscous consistency. Vinegar has an unusual dark color and rich, but mild taste.
• Wine white vinegar. A product of processing white wines. In many countries, it is appreciated for its special piquant taste.
• Red wine vinegar and its rarer variety, pink. It is already obtained from red wine varieties - merlot, malbec, cabernet.
• Apple. A popular product in our latitudes with a characteristic amber hue and tart sour taste. Raw materials - apple cake or cider.

• Sherry. The most expensive and rare type of vinegar. The process of its production is long and complicated, and its raw material is an expensive wine made from Palomino Fino grape berries.
• In some countries, coconut, malt, and rice wine vinegar is also popular.

In conclusion, let us warn you once again that you need to be extremely careful when working with vinegar essence. Never try it undiluted! Store this product in a container with an explanatory label and out of the reach of children.

How to extinguish baking soda with vinegar? Another example: you want to make 3% vinegar from 70% vinegar essence. Or if you want to replace the vinegar essence indicated in the recipe with organic and healthy natural vinegar. Vinegar essence can be bought both in pure form and in the form of table vinegar, which is an aqueous (3-9%) solution of acetic acid. Vinegar is a product obtained during the vital activity of acetic acid bacteria.

Many spin recipes use 6% vinegar, although 9% is available commercially. You can, of course, add it in a smaller amount, but it is easier for women not to "go away" from the recipe. The vinegar concentration calculator, which is available on this site, will become a lifesaver in such experiments. Suppose we need to get 50 ml of 6% vinegar.

It is quite obvious that to make 6% vinegar from 9% - it will take two thirds of 9% vinegar and one third of water. This proportion is approximately correct and easy to maintain. If we need 500 ml of 6% vinegar, and we only have 9% vinegar, then we take 335 ml of vinegar and add 165 ml of water there. And we get 0.5 liters of 6% vinegar. If you want to make 6 percent vinegar from 9 percent vinegar, then you will have to add 50 grams of water to every one hundred grams of 9 percent vinegar to get 6 percent.

It seems to me that everything is very simple here - personally I would make the following proportion: 9: 100 = 6: X, where X is the amount of vinegar that will need to be diluted to a state of six percent. And I also have a question about vinegar.

How much vinegar is in a tablespoon?

In this easy way, vinegar can be obtained in any percentage! I think many of you use vinegar quite often in the preparation of various dishes, someone adds it to marinades. Still, the essence, I think, is much more profitable to buy than various types of vinegar. I think there is vinegar essence in every home. Here it is - we will be diluted with water in various ratios. Remember! Never use undiluted acetic acid, and keep it away from children and drinkers.

And I have been using citric acid for conservation for a long time, for some reason the vinegar has recently come across of poor quality. You stand and think how to dilute, in what proportion.

Mankind became acquainted with vinegar as long as with wine: ancient manuscripts testify to this. Ancient people used vinegar as a food seasoning, as a household antiseptic, as well as in hygiene and medicine. Louis Pasteur scientifically proved in 1864 that vinegar is a product of microbiological synthesis. Almost any foodstuffs containing natural saccharides (maltose, glucose, fructose) can be used as raw materials for the production of vinegar.

In cooking, the use of apple cider vinegar is reduced to dressing salads and using in the preparation of marinades and sauces. Malt vinegar is a British favorite. Honey vinegar is quite rare and has a very pleasant aroma. To obtain whey vinegar, use whey. You can bring the taste of synthetic table vinegar closer to the taste of a natural product by infusing it with spices, aromatic herbs and fruits, or using artificial flavors.

On the shelves of modern grocery stores, you can find table vinegar with strengths of 3%, 6% and 9%. Vinegar with 9% acetic acid content is used to prepare marinades for canning. Housewives use vinegar essence to make their own table vinegar. Observing the exact recipe for making table vinegar at home is necessary not only in order not to spoil the taste of the dish, but also for one more reason.

For example, we only need 100 ml of 7% vinegar, and we have a lot, but 9%. As a result, you will be able to dilute the vinegar in the proportions you need. When using commercially available apple cider vinegar, read the label carefully to make sure it is free of acetic acid.

Vinegar is a fairly ancient spice used in cooking. Usually, it is colorless, but sometimes it can be faintly colored.

There are a huge number of food recipes. And, no matter what country the food is prepared in, one of the dishes will definitely contain vinegar. Another thing is that for cooking different foods, you need vinegar of different strengths. To cook some dishes, you need 70 percent vinegar, while for others, 9 percent is enough.

There is a situation when there is only 70% acetic (essence) available, but 9% is needed. To make 9% vinegar from essence, you need the essence and water. Considering that there are not so many ingredients for manipulation, it is not difficult to guess that they will need to be mixed together.

Making 9% vinegar

To obtain the essence, with a pure vinegar content of 9%, it is necessary to add water to 70% vinegar in a ratio of 1 part of vinegar to 7 parts of water. For example, we can take 2 tablespoons of vinegar and dilute it with 14 tablespoons of ordinary water. That was all there was to be done. You now have 9% vinegar.

It should be clarified that some chefs mix not only vinegar with water, but also different types of vinegars with each other. For many people, this is a form of pastime - a hobby. By mixing different types of vinegars, they develop new "varieties". But, if you do not want to turn vinegar into your hobby, then the most basic knowledge is enough for you.

Measuring table

You never know what strength of vinegar will be needed tomorrow and it is not known for what purpose it may be needed (if you didn’t know, vinegar is used not only for cooking).

A certain solution can also serve for disinfection purposes (at least it was so in ancient times), but a modern person can take note of this (after all, you never know what conditions you will find yourself in). Perhaps vinegar will be the only remedy that can help solve any problem or problem.

To obtain the desired consistencies, you can easily measure the proportions in the number of spoons. Let's see below how much water you need to add to 1 tablespoon of 70 percent vinegar:

• 3% solution - 22.5 tablespoons of water;
• 4% solution - 17 tablespoons of water;
• 5% solution - 13 tablespoons of water;
• 6% solution - 11 tablespoons of water;
• 7% solution - 9 tablespoons of water;
• 8% solution - 8 tablespoons of water;
• 9% solution - 7 tablespoons of water;
• 10% solution - 6 tablespoons of water;
• 30% solution - 1.5 tablespoons of water.

Ethyl alcohol is the raw material for the production of vinegar. Vinegar is used in recipes for a variety of dishes - and that's not all. It is impossible to do without it when preparing various kinds of spices and marinades. The popularity of vinegar is so high that it is even added to hot dishes (while improving their taste). It can be produced both in artificial conditions and in natural conditions. It is found in ketchup, mustard and mayonnaise - that is, in our daily food.

Faceted glass - as a measure

There is knowledge that has been gained through repeated experiences. It consists in the fact that a faceted glass contains 17 tablespoons of water. This means that if you need to make 9 percent vinegar from vinegar essence, then it will be enough to add 2 tablespoons of 70 percent essence to one faceted glass of water.

How to dilute 70% (70%) vinegar in table vinegar, you need to understand before taking on the preparation of a dish, the recipe of which indicates 9%, 7%, 6% or 5%, 3% concentration of acidity of table vinegar. How to properly dilute vinegar 70%, 80% in order to obtain an aqueous solution of vinegar of the required concentration, how much essence should you take?

Table vinegar 9% can be bought ready-made in the store. But what if the supermarket does not have a bottle of liquid of the required concentration? The answer, it turns out, is simple - you can dilute 70% vinegar or 80% with your own hands. In culinary recipes, it is often recommended to take 6-7% or 9% vinegar. To get table vinegar, how to dilute acetic acid to the required concentration at home?

Advice from the Miracle Chef. Be careful with the vinegar concentrate, be sure to work with gloves to avoid acid burns on the skin. When diluting, pour the essence into cold boiled water using glassware.

How to dilute acetic acid 70 to 1 vinegar: table

From 70 percent vinegar, you can easily and quickly make one percent, three percent, six percent, and any solution of the desired concentration. To make a 1% solution, we need 70% vinegar and water.

• To obtain 1% table vinegar, add one tablespoon of 70% acetic acid to 69 tablespoons of water and get 1% vinegar.

How to get solutions of various concentrations at home

Concentrated vinegar 70% is easy to dilute with plain water. It is easy and quick to make table vinegar of various strengths yourself at home, but you need to know the proportions of water and the ratio of acetic acid, essence to it.

There is a simple way how to make 9 percent from 70 vinegar. To get 9% vinegar, add two 70% to a faceted glass of water. Agree, with a glass at hand it is easier to dilute and understand how to dilute 70% essence.

It is important to use vinegar diluted in a glass of water for its intended purpose. Following the clear instructions of the recipe, you will be able to protect yourself from the dangerous effects on the human body of undiluted acetic acid. There is a vinegar dilution formula, but with its help the calculations must be made by yourself. For convenience, we suggest using the hint on how much water and essences you need to take:

• Combining 1 part of acid and 6 parts of water, we get a 10% solution of vinegar.
• How to dilute 70 vinegar to 9 percent? To obtain the required concentration, use a ratio of 1: 7.
• For 8% vinegar, mix 1 part vinegar with 8 parts water.
• For a 7% solution, a 1: 9 ratio is suitable.
• How to dilute vinegar 70 to 6? To obtain a 6% concentration of vinegar, mix water and acid in a ratio of 11: 1.
• Vinegar essence and water in a ratio of 1:13 at the outlet produces a 5% vinegar solution.
• Vinegar with a concentration of 4% is made from 17 parts of water and 1 part of acid.
• A 3% vinegar solution consists of 22.5 parts of water and 1 part of 70% vinegar essence.

How to dilute 9% vinegar to 6% and 3%

Diluted 9% vinegar is often required to be diluted up to 6% or up to 3%, in other words, the existing 9% solution must be further diluted. When diluted with 9 percent vinegar, you can either make calculations in grams.

• If you dilute two cups of 9% vinegar with a glass of water, you get 6% table vinegar.

Following this formula, it is easy to answer the question of how to dilute 9% vinegar to 3 percent, how to make vinegar 6% out of 9 percent.

To dilute 70% acetic acid in solutions of other percentages, water will be required in certain proportions. How to dilute 70 percent vinegar can be found in a handy table.

Vinegar essence 70% convert to 9% vinegar: table

Before looking for information - convert 70% acetic acid to 9% vinegar - pay attention to the vinegar dilution table with ready-made calculations on how to make 9 percent from 70 vinegar. A table of 70% vinegar concentration and the ratio of one part to parts of water will help you get a properly diluted solution on your own:

• Example: 3% vinegar is made from 1 part vinegar and 22 parts water;
• 4% – 1:17;
• 5% – 1:13;
• 6% – 1:11;
• 7% – 1:9;
• 8% – 1:8;
• 9% – 1:7;
• 10% – 1:6;
• 30% – 1:1,5;
• 40% - we combine with 0.8 part of water.

How to dilute acetic acid 70% to 9% vinegar: table in spoons

An easy table of dilution of acetic acid in spoons will give an equally accurate result. The table shows the proportions for diluting 1 tablespoon of 70 percent vinegar to the number of tablespoons of water

• An example of obtaining a 3% solution: 1 tbsp. vinegar and 22.5 tablespoons of table water;
• 4%: 17 tablespoons
• 5%: 13 spoons of water;
• 6%: 11;
• 7%: 9;
• 8%: 8;
• 9%: 7;
• 10%: 6;
• 20%: 2.5 tablespoons of water;
• 30%: 1.5 spoons.

How to properly dilute vinegar essence 80 to 9 vinegar

The essence is diluted with cold water, determining how much liquid is required in the recipe. For this, it is taken:

• 1 part 80% essence and 8 parts water

How to make 25 percent vinegar

Few housewives know how to get vinegar 25%. On the farm, in everyday life, it is often the 25 percent concentration that is used. In order to make vinegar 25% from vinegar essence, you need to dilute the essence with water in the proportion:

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

How to dilute acetic acid 70 to 9: 100 gram table

To get a 9% vinegar solution, you should determine the amount of water in grams (or ml) by the following formula: 100 grams of vinegar must be multiplied by 70% and divided by 9. It turns out the number 778, from which you need to subtract 100, based on the initial volume of vinegar - 100g.

As a result of mathematical calculations, 668 grams of water is obtained. In order to get 9% table vinegar, you need to mix 100 grams of vinegar and the amount of water obtained according to the formula.

Note!

In what cases is it necessary to dilute vinegar

Acetic acid at home is often used in cooking, as a traditional medicine. In a diluted form, it is used externally for the treatment of joints, heel spurs, and elevated body temperature is brought down with vinegar compresses. For cosmetic purposes, a solution of low concentration is used to rinse the hair. They rub the skin of the face and body with vinegar solution, drink apple cider vinegar to lose weight.

Diluted vinegar is included in mixtures against pests and houseplants. The vinegar solution has an effective effect on, gardeners use it to prevent phytophthora, from aphids, to treat ovaries from pests.

If you dilute the vinegar correctly, its solution is suitable for any purpose. Vinegar inherently has a wide range of uses, it is used for various purposes. The sour-tasting solution serves as an irreplaceable seasoning for.

Diluted and undiluted 70% vinegar is added as a preservative for preparing homemade, pickling, forest and vegetables. As the main ingredient, vinegar can be found in almost all recipes for cabbage, meat with onions, and preparation for sushi.

Use of diluted solutions 3%, 5%, 6%, 7%, 9%, 10% and 25%

Concentrated vinegar essence can be easily and quickly diluted into ordinary table vinegar with plain water. Acetic acid solutions of various concentrations are used for domestic purposes, their area of ​​application:

• A 3% concentration of the solution is prepared for rubdowns from increased body temperature in children. Used in cosmetic procedures, in cooking for vegetable dressing.
• 5% as a seasoning, classic. In addition to main courses, it is used in salad dressings with fresh vegetables: in vinaigrette dressing.
• 6% is added to the dough for splendor and soft baked goods. Prepared for chicken, marinated, softened solid beef fibers. For medicinal purposes, for compresses, to quickly bring down the temperature in an adult.
• 7% pickle onions, turnips, slices and heads.
• A 9% aqueous solution of acetic acid in the form of a food additive E 260 is poured into canned food before rolling with winter preparations: canned, winter, homemade pepper,. Winter seasoning for borscht, seasoning for long-term storage is made, as a rule, with 9% vinegar for the preservation of canned food in winter.
• 10% - fast descaling in the kettle, elimination of unpleasant odors in the refrigerator. Disinfection and cleaning of plumbing, kitchen appliances.
• 25 and 30 percent acetic acid removes rust and breaks down grease. It is used by gardeners and gardeners from weeds.

How to replace 70% vinegar essence with vinegar

70% vinegar is usually used for canning. Vinegar essence 70% can be replaced with low concentration vinegar

• 1 part 70% vinegar essence = 2.3 parts 30% acetic acid solution;
• 1 part 70% vinegar essence = 2.8 parts 25% acetic acid solution;
• 1 part 70% vinegar essence = 7 parts 10% acetic acid solution;
• 1 part 70% vinegar essence = 8 parts 9% table vinegar;
• 1 part 70% vinegar essence = 12 parts 6% table vinegar;
• 1 part 70% vinegar essence is equivalent to 14 parts 5% table vinegar;
• 1 part 70% vinegar essence can be replaced with 23 parts 3% vinegar.

Replacement is made taking into account the amount of water in the recipe. For example, if water is indicated in the ingredients of a canning recipe, its volume should be reduced by the amount of diluted vinegar added.

Knowing how to easily and quickly dilute 70% vinegar essence in order to get a percentage of 3%, 5%, 6% or 9% vinegar at the output will save the family budget and, in the absence of a solution of the required concentration at home, will help you to independently calculate how much water you need. for diluting acetic acid.

9 vinegar from 70 essences to dilute as is a frequently asked question of our readers. We hope that we have made it easier for the housewives, and now you know how to dilute vinegar, how to dilute acetic acid to table vinegar, and diluting a water-based solution at home will be easy and quick.

Precautionary measures

In conclusion, I would like to remind you of the precautions when working with vinegar. Be careful when diluting the liquid, if the concentrate gets on the skin, the damaged areas must be quickly rinsed with plenty of cool water. Remember! The liquid itself and the vapors of vinegar are toxic, inhaling them you can easily get a burn of the upper respiratory tract.

In acceptable concentrations, acetic acid is considered safe for human health, it can be eaten as a seasoning, used as a preservative for. Store diluted vinegar in a glass bottle out of the reach of children.

Bon Appetit!

Vinegar is a product obtained during the vital activity of acetic acid bacteria. These amazing bacteria are present wherever sugar fermentation takes place, the natural result of which is the formation of ethanol. Once in a medium containing alcohol, acetic acid bacteria begin to synthesize vinegar.

Curious historical facts

• Translated from the ancient Greek "oxos" means "sour".
• Mankind became acquainted with vinegar as long as with wine: ancient manuscripts testify to this. Already in ancient Babylon, its inhabitants knew how to make date wine and date vinegar. And it was almost seven thousand years ago.
• Ancient people used vinegar as a food seasoning, as a household antiseptic, as well as in hygiene and medicine.
• Vinegar is mentioned in the Bible and in the Sunnah. In Chinese manuscript sources, vinegar began to appear three thousand years ago, and Japanese evidence dates back to the fourth century AD.
• Louis Pasteur scientifically proved in 1864 that vinegar is a product of microbiological synthesis.

What is vinegar made from?

Almost any foodstuffs containing natural saccharides (maltose, glucose, fructose) can be used as raw materials for the production of vinegar.

Thanks to the action of yeast, which triggers the fermentation process, the fermented natural sugars are converted into ethyl alcohol, which, under the influence of acetic acid bacteria, is converted into natural vinegar.

Natural vinegar preserves the taste and aroma of the raw materials used for its production. So what are the varieties natural vinegar most popular in different countries of the world?

• Vinegar- the product obtained as a result of wine oxidation. White vinegar is obtained from white wine, and red wine is obtained from red wine. Wine vinegar, characterized by its mild taste, is used to prepare gourmet desserts, fruit salads and gourmet sauces.

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The most valuable and aromatic varieties of wine vinegar are made from the best brands of expensive wines (Pinot Gris, Champagne, Sherry), aging them in oak barrels.

• Apple vinegar, for the production of which apple cider is used, has a golden color and a pleasant apple aroma. The concentration of natural apple cider vinegar can be comparable to the concentration of vinegar essence, therefore, for the manufacture of a ready-to-use product, it is recommended to dilute it with either drinking water or slightly sweetened water, as well as fruit juices.

Apple cider vinegar is a prominent representative of fruit and berry vinegars, the starting material for which is berry or fruit wines. Vinegar can also be peach, currant, sea buckthorn, raspberry.

In cooking, the use of apple cider vinegar is reduced to dressing salads and using in the preparation of marinades and sauces.

• Beer vinegar, obtained from beer, is consumed in large quantities by residents of Austria and Germany. The taste and aroma of this product is determined by the taste of the beverage used.
• Malt vinegar Is a favorite product of the people of Britain. Produced from the fermentation of barley, expensive malt vinegar is reminiscent of the famous English ale with its thick consistency and deep brown color. There are cheaper varieties of malt vinegar that are made by diluting acetic acid flavored with caramel essence.

Extracting balsamic vinegar takes from six years to a quarter of a century, and the most valuable species of cherry, juniper, chestnut and oak are used to make barrels for this process.

• Rice vinegar(a light yellow liquid with a peculiar aroma and mild taste) is a product obtained in the process of oxidation of rice wine or in the fermentation of rice. They are used to season noodles and soups, salads from fruits and vegetables, and are used to cook rice for making sushi.

The most expensive varieties of rice vinegar are black and red vinegar, which are the favorite spices of the Chinese. Red rice vinegar has a pleasant sweet taste. The aroma of black vinegar is more intense, with a slight hint of haze.

• Vinegar can be alcohol, if the base for its production is food-grade ethyl alcohol.
• When aromatizing alcoholic vinegar with natural extracts of herbs (thyme, dill, basil, garlic, parsley, oregano, tarragon) and various spices it turns out flavored alcohol vinegar.

All of the above types of vinegar made from natural raw materials are natural, but there is also synthetic vinegar obtained by diluting acetic acid, which is obtained in laboratory conditions.

How is acetic acid obtained?

There are several ways to produce acetic acid:

1. It is produced from natural gas using a chemical synthesis method.
2. It is a by-product of the chemical fertilizer manufacturing process.
3. Wood-chemical acetic acid is obtained as a result of processing wood waste (sawdust).

Absolute (or glacial) acetic acid is a product whose concentration is 100%. When glacial acetic acid is diluted with water to 70-80%, acetic essence is obtained, which is indicated in the list of ingredients that make up the product under the guise of E260 additive.

In a number of countries (for example, Bulgaria, the United States and France), the use of synthetic acetic acid for food purposes is prohibited.

Vinegar essence can be bought both in pure form and in the form of table vinegar, which is an aqueous (3-9%) solution of acetic acid. You can bring the taste of synthetic table vinegar closer to the taste of a natural product by infusing it with spices, aromatic herbs and fruits, or using artificial flavors.

What is the percentage in table vinegar?

On the shelves of modern grocery stores, you can find table vinegar with strengths of 3%, 6% and 9%. Vinegar with 9% acetic acid content is used to prepare marinades for canning. For eating, it is strong, but with 3% and 6% vinegar, you can safely fill salads and improve the taste of your favorite dishes with it.

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It is curious that Europeans consume almost four liters of natural vinegar during the year, which is 20 times more than the amount of the same product in the diet of Russian citizens (our compatriots limit themselves to only 200 ml of this seasoning).

Housewives use vinegar essence to make their own table vinegar. Depending on the purpose of the destination (salad dressing, making marinades, canning fruits or vegetables), the kitchen may need vinegar of different concentrations, so every housewife should do it competently.

Observing the exact recipe for making table vinegar at home is necessary not only in order not to spoil the taste of the dish, but also for one more reason. The fact is that acetic acid and water have different densities, therefore, in order to obtain a high-quality solution, it is necessary to carefully observe the correct ratio of parts.

Concentrated vinegar essence should not be used undiluted for cooking, as this can lead to poisoning or severe burns.

How to make 9% vinegar? Table vinegar of this concentration is used for canning vegetables and fruits. To prepare 9% vinegar, you can use vinegar essence with a concentration of 30%, 70% or 80%.

How to make 9% vinegar:

• When using 30% vinegar essence, one part of it is diluted with two parts of water (for example, two tablespoons of water are taken for one tablespoon of the essence).
• Making table vinegar 9% from 70%, the amount of water is increased to seven parts for one part of the acid (a spoonful of essence for seven tablespoons of water).
• 80% essence requires diluting it with an amount of water, eight times the volume of an acetic acid solution (that is, a tablespoon of the essence should be diluted in eight tablespoons of water).

There is a universal formula with which you can easily determine how much water you need to dilute the vinegar essence to obtain the required concentration of table vinegar.

Universal formula for making table vinegar

If the concentration of the vinegar essence you have is divided by the concentration of the vinegar you need to get, you will get a number showing how many times the amount of the resulting solution should exceed the amount of the essence taken.

Let us explain with an example: We have 80% vinegar essence. We need to get 5% table vinegar. Divide 80 by 5 and get 16. This means that one part of the essence must be diluted with 15 parts of water. If the division results in a fractional number, it should be rounded up.

Another example: you want to make 3% vinegar from 70% vinegar essence. We divide 70 by 3, we get 23.3. We round the result to 23.5 and conclude that we need to take 22.5 parts of water for one part of the essence.

Most often, this concentration of vinegar is used to marinate meat.

How to get 6% vinegar?

1. Having the essence with a strength of 80%, one part of it is diluted with twelve parts of water.
2. At 70% of the acid strength, 10.5 parts of water are added to it.
3. To dilute one part of 30% essence, add four parts of water.

In this case, ordinary piles or small cups are most often used as a measure.

How much vinegar is in a tablespoon?

Since vinegar is a highly sour condiment, overdosing can ruin the taste of any dish (especially the one you're preparing for the first time). Therefore, it is important for inexperienced housewives to know:

1 tablespoon = 15 g vinegar

What is the density of vinegar?

Aqueous solutions of acetic acid have different densities depending on the strength of a particular solution. The density of absolute (glacial) acetic acid is 1.05 kg / l.

The density of vinegar essence has the following indicators:

• 30% - 1.0383 kg / l.
• 70% - 1.0686 kg / l.
• 80% - 1.0699 kg / l.

Density of table vinegar:

• 3% - 1.002 kg / l.
• 6% - 1.006 kg / l.
• 9% - 1.011 kg / l.

All specified values ​​are valid at room temperature of 20 degrees Celsius. It should be noted that an increase in ambient temperature affects a decrease in the density of these solutions.

Vinegar is most often drunk by mistake, when a dangerous liquid is either poured into an inappropriate container for it, or when it is stored in an easily accessible place and falls into the hands of young children or drunk family members. There is another reason why acetic acid can harm human health. This is what suicides do, who do not think about what painful death they are condemning themselves to.

The severity of the lesion is determined by the amount of acetic acid drunk and the strength of its solution. Danger to life can be posed by solutions, the strength of which exceeds 30%.

Consequences of the ingestion of concentrated acetic acid into the human body:

• With the most favorable outcome, a person can get extremely painful burns to the mouth, lips and esophagus. This condition is always accompanied by excruciating and rather prolonged pain, especially felt at the time of eating.
• Healing of burns inevitably leads to contraction and deformation of the tissues of the mucous membranes and adjacent internal organs. In severe cases, severe tissue damage can lead to a complete blockage of the esophagus, which entails a violation of the swallowing function.
• Vinegar fumes are often the cause of burns to the trachea and larynx. This can lead to partial or complete loss of voice and breathing problems (it will be difficult).
• If a large amount of a concentrated solution of acetic acid enters the human body, it can result in very serious burns to the stomach, which already has an acidic environment, since no less concentrated hydrochloric acid is part of the gastric juice.

If acetic acid enters the stomach, a person may vomit with blood and severe gastrointestinal bleeding. The most terrible consequence of a fatal mistake is a complete perforation (or perforation) of the stomach with the formation of a through hole in its wall, through which everything that was contained in it can enter the abdominal cavity.

In this case, even under the condition of timely and qualified medical care, scars will inevitably appear inside the stomach, due to which part of this organ will subsequently have to be removed.

Where is balsamic vinegar used?

Balsamic vinegar (or balsamic), called the "king of vinegars", has a fairly wide range of uses.

• In cooking, it is seasoned with salads, served with fish, meat, vegetables (both as an independent seasoning and as an ingredient in exquisite marinades), and is used to enrich the taste of the first and second courses.

Balsamic vinegar should not be exposed to thermal effects, since in this case it will completely lose all its beneficial qualities. It is served to the table only chilled, and by adding it to hot dishes, they cool them a little.

• In medicine, balsamic vinegar is used as an antibacterial agent, washing wounds with it, rinsing the throat, or rubbing the skin. Due to its low calorie content and due to its rich vitamin composition, balsamic sauce is used as a vitamin supplement to the diet of those who wish to lose weight. Due to its antiseptic properties, balsamic is used in the composition of drugs that accelerate wound healing and body regeneration.

Balsamico is used as an effective remedy to help cope with cellulite.

• Expensive varieties of elite balsamic vinegar are used in cosmetology, using it to produce expensive lotions, gels, creams and other hair and skin care products.

How to make rice vinegar?

Making rice vinegar is troublesome, but since the result will be a healthy and tasty product, it is worth trying to make it yourself.

About using rice vinegar:

To cook rice vinegar at home:

1. Taking 300 g of rice, rinse it thoroughly under running water, put it in a glass bowl and pour 1200 ml of water into it.
2. We place the bowl in a warm place for four hours, after which we take it out in a cool room for a day.
3. We filter the liquid through several layers of gauze and pour 900 g of granulated sugar into it.
4. After stirring the liquid until the sugar is completely dissolved, put it in a water bath and cook for half an hour.
5. After waiting for the syrup to cool, pour it into a two-liter glass jar and add dry yeast (a third of a tablespoon).
6. Let the liquid ferment for a week, after which we pour it into another jar and, tying the neck with clean gauze, put it in a dark place for 4-6 weeks. We take a sample from time to time.
7. When the vinegar acquires a sweet taste with a slight sourness and becomes fragrant and translucent, filter it well, boil it and bottle it tightly with sterile lids.

How to make apple cider vinegar? How to make vinegar from apples?

To make apple cider vinegar, you can use:

• Apples damaged by pests.
• Overripe fruits.
• Apple cake left over after making apple juice.
• The carrion.

For each kilogram of apple mass, take from 50 to 100 g of granulated sugar.

Cooking sequence:

1. Apples are washed thoroughly, cut off the rot, removed damage and cut into pieces.
2. The apple mass is placed in an enamel container, poured with water heated to 70 degrees, and granulated sugar is added. Fermented juices and sour jam can be used. Having thoroughly mixed the mass, make sure that the layer of liquid above it is at least 3-4 centimeters. You can put a wooden plank with a load on top.
3. The container is left in a warm place for fermentation for a couple of weeks. The optimum room temperature should be between 18 and 22 degrees.
4. Remember to stir the mixture from time to time. After two weeks, the fermented liquid is bottled using a filter. Do not fill the bottles to the top, as the liquid will still ferment. After two weeks, the procedure is repeated, pouring vinegar into other bottles, again without adding it to the very top.
5. In another couple of weeks, the product will be finally ready. This time, the bottles are filled with apple cider vinegar to the very neck and sealed with sterile stoppers. The storage of the finished product is carried out in a cool room with an air temperature not exceeding 20 degrees.

Why is apple cider vinegar good for you?

Only a natural product that does not contain any dyes or flavors has beneficial properties.

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Apple vinegar, Benefit for health:

• It is beneficial for digestion, since it is able to normalize the beneficial microflora, destroying putrefactive bacteria and preventing the penetration of infections into the body.
• Improves intestinal motility.
• Improves lipid metabolism and fat breakdown.
• Prevents the development of osteoporosis.
• It is a good prophylactic agent against cancer.

When using commercially available apple cider vinegar, read the label carefully to make sure it is free of acetic acid. If such an ingredient is still present in the recipe, this is not apple cider vinegar, but ordinary table vinegar.

• Stimulates the work of the brain and the entire nervous system.
• It helps the body get rid of toxins, improving the cleansing function of the liver and thereby contributing to the fight against excess weight.
• It has a diuretic effect and prevents the formation of edema, removing excess fluid from the body.
• By making the vessels elastic, it normalizes blood circulation in the veins.
• The healing properties of apple cider vinegar can be used to treat inflammation in the mouth and throat.

Does apple cider vinegar help with varicose veins?

Apple cider vinegar in folk medicine has long been used to treat varicose veins in the following forms:

1. In the form of rubbing applied twice a day. Before rubbing in, it is recommended to take a shower and not rinse off the vinegar after the procedure.
2. In the form of compresses. Gauze soaked in apple cider vinegar is applied to the problem area, wrapped in foil, insulated and left for half an hour, resting your feet on a high pillow.

   The apple cider vinegar treatment has been shown to work well with the regular use of this product twice a day.

3. In the form of douches. For the procedure, it is necessary to prepare a healing solution consisting of two liters of water and a glass of apple cider vinegar. Taking two basins, they sit on the edge of the bathtub and lower their feet into one of them. Slowly water the problem areas with the prepared solution. When the solution is over, the legs are moved to another pelvis and the manipulation is repeated. The duration of the douches is at least five minutes.
4. In the form of a medicinal drink. To prepare it, take 200 ml of water and two tablespoons of apple cider vinegar. Take this portion twice a day, in the morning and evening hours.

How to bring down the temperature with vinegar?

Rubbing with vinegar at a temperature is a fairly gentle and quick way to help alleviate the condition of a pregnant woman, an adult or a small child in the case when the right medicine is not at hand. How to do it?

• The solution for grinding is prepared as follows: 500 ml of warm water and a tablespoon of apple cider vinegar are mixed in an enamel container.
• Having undressed the patient to his underwear, they wipe the entire surface of his body with this solution, starting from the head and moving from the torso to the extremities.
• Sometimes a terry towel is soaked in a vinegar solution, the patient is wrapped in it and put to bed, well wrapped in a blanket.
• If, after wiping, the temperature rises again, the procedure can be repeated.

How to extinguish baking soda with vinegar? Why quench baking soda with vinegar?

How to extinguish baking soda with vinegar? The soda used to loosen the dough, when dry, can only spoil its taste, since it lacks carbon dioxide, which can add splendor to baked goods. The addition of vinegar initiates a chemical reaction that releases carbon dioxide. How to do it right?

1. Place the required amount of soda in a spoon and add a few drops of 9% vinegar (5-6 drops per teaspoon).
2. The chemical reaction will start immediately. Without waiting for its end, immediately pour the contents of a spoon into the future dough and quickly knead: only in this case, the released carbon dioxide will not be wasted.
3. The finished dough should be baked immediately, then you are guaranteed a fluffy baking.

How to pickle onions in vinegar?

Onions marinated in vinegar are ideal for poultry or meat kebabs. It cooks quickly and tastes excellent. How to pickle onions in vinegar? You will need:

• 4 onions.
• A glass of cold water.
• 7 tablespoons 9% vinegar.
• 3 tablespoons of granulated sugar.
• ½ tablespoon of salt.

Cooking method:

1. We mix vinegar, water, salt and sugar.
2. Pour the onion cut into rings with the resulting marinade.
3. We send it to the refrigerator. In half an hour, the onion will be ready.

How to make coleslaw salad with vinegar?

Ingredients:

• Small (500 g) head of cabbage.
• 2 tablespoons 9% vinegar.
• 2 tablespoons of vegetable oil.
• Salt and sugar - the taste of the hostess.

Vinegar is used in a wide variety of different cooking recipes. How to dilute acetic acid 70% to 9% vinegar, the table will be further in the article.

Wherein, vinegar essence can be used in the preparation of some mixtures for traditional treatment. Vinegar of various concentrations is usually taken as an ingredient. There are times when 70% is needed, it is sold in stores already in such a concentration. But sometimes people need a 3%, 6%, 9% solution. To obtain this, you need to dilute the existing vinegar, and you will get a solution that is suitable for any purpose.

Vinegar can be used for a variety of purposes, such as seasoning a cooked meal, sauce, or marinade. By the way, it is an indispensable component for any seaming. Let's finally reveal the secret of how to dilute vinegar to the concentration we need.

To dilute 70% acetic acid, we need water, in certain proportions. They are different for each solution. If you are good at math, it will not be difficult for you to figure it all out. For those who skipped math lessons at school, you made a special table.

Acetic acid 70% convert to 9% vinegar - table 1

Be careful when handling vinegar! Skin contact may cause chemical burns.

In order to get a 9% vinegar solution, you need to find the amount of water in grams using the following formula: multiply 100 grams of vinegar by 70% and divide by 9. All this is equal to the number 778, you need to remove 100 from it, because we immediately took 100 grams of vinegar makes 668 grams of water. Now you need to mix 100 grams of vinegar and the resulting amount of water to get 9% vinegar.

How to dilute vinegar by eye

Since not every person will strictly observe the required proportions, such a solution can be made by eye. To do this, take seven parts of water for one part of vinegar. This will approximately equal the desired percentage.

There are cases when you need to quickly marinate meat or make mustard, take a 30% solution to make it, you need to mix a tablespoon of vinegar with 1.5 tablespoons of water.

A simple table for the dilution of acetic acid in spoons:

How to dilute acetic acid 70 to 9 vinegar - table 2 in spoons

Here is the result, in order to dilute 70% vinegar to 9% solution, you need 1 part vinegar and 7 tablespoons of water.

Advice: there is information obtained as a result of experiments. A faceted glass holds 17 tablespoons of water. It turns out, if you need to get 9%, to one glass of water, you need to add two tablespoons of 70% vinegar. It's that simple!

Vinegar for all chefs, doctors, and other industries is not the last place, so it is very important to be able to handle it. We hope that in our article you have found the answer to your question.

Vinegar is one of the oldest foods that rivals wine in its antiquity. Even the ancient Babylonians prepared it from dates. It was then used as a seasoning, as well as an antiseptic used in everyday life and medicine. Vinegar is a product that contains a certain percentage and has a sharply sour taste and specific aroma. In addition to acetic acid, this product also contains citric, malic, tartaric acids, as well as various esters and alcohols.

Cooking applications

Vinegar has long been used in cooking. It can act as a seasoning for various dishes, serve as one of the components for making sauces, dressings and mayonnaise, drinks, and so on. Depending on the recipe, a product with a different acetic acid content can be used. Most often, housewives use nine percent for cooking, but it is not always possible to find it at hand. Then the question arises of how to prepare 9% vinegar. Today we will try to figure it out.

Allocation table

It often happens that a recipe contains vinegar of a certain concentration, but the hostess does not have it, but there is another one. Especially for such cases, a special table for recalculation was developed. It can be found in almost every cookbook. Since we need nine percent vinegar, we'll look at how you can get it from foods of different strengths. For this, we will not attach the entire table, but only analyze the part of interest to us.

So, according to the table, five grams of 9% vinegar - one teaspoon - can replace: fifteen grams of 3%, nine grams of 5%. Fifteen grams of 9% vinegar - one tablespoon - can replace: forty-five grams of 3%, twenty-seven grams of 5%, five grams of 30% and two grams of a 70% solution. One hundred grams of 9% vinegar can replace: three hundred grams of 3%, one hundred and eighty grams of 5%, thirty grams of 30% and thirteen grams of 70% concentrate. One glass for two hundred and fifty grams of 9% vinegar can replace: seven hundred and fifty grams of 3%, four hundred fifty grams of 5%, seventy-five grams of 30% and thirty-two grams of 70% vinegar.

Now you can figure out how to prepare a 9 solution of vinegar from 3%, 5%, 30% and 70%. Let's look at some examples of how this can be done. It must be said right away that there is nothing difficult in this, the main thing is to adhere to the proportions correctly.

How to make 9% vinegar from 70%

To prepare nine percent vinegar, you need to take a seventy percent product and dilute its amount, which we will now determine. In cooking, there is a special formula (algorithm) for calculating. To get the required amount of vinegar in grams, you need to take the original amount of the product, multiply it by its original concentration and divide by the required concentration. Let's try to use the formula using an example of how to make 9% vinegar. So, to obtain such a product, you need to take one hundred grams of seventy percent vinegar, multiply this amount by seventy and divide by nine. From here we have: 100 x 70/9 = 778. From this figure you need to subtract one hundred (the amount of the original product). This means that in order to get nine percent vinegar from one hundred grams of 70 percent vinegar, it is necessary to dilute the essence with six hundred and seventy eight grams of boiled water. Now it became clear how to prepare 9% vinegar from 70% essence.

Example

For example, a recipe requires one glass of 9% vinegar, but the cook has only 70% of the product. According to the culinary table, one glass of 9% vinegar is equal to thirty-two grams of essence (slightly more than two spoons). Therefore, a little more than two tablespoons of essence is poured into a glass and boiled water is added so that the container is completely filled.

Cooking 9% vinegar from 30%

Now that we've figured out how to make 9% vinegar, let's make it from 30%. To do this, you need to take a thirty percent product and dilute it with boiled water, the amount of which we will now determine.

According to the formula, you need to take one hundred grams of vinegar 30%, multiply this amount by thirty and divide everything by nine. From here we have: 100 x 30/9 = 333. From this figure you need to subtract one hundred (the amount of the original product). This means, in order to get nine percent vinegar from one hundred grams of thirty percent, it is necessary to dilute the essence with two hundred and thirty-three grams of boiled water. As a result, we get three hundred thirty three grams of 9% vinegar.

Thus, there is nothing difficult in how to prepare 9% vinegar from foods of various concentrations. The main thing here is to correctly adhere to the proportions indicated in the table. This product is very often used in cooking for the preparation of various dishes. It has a pungent odor and sour taste, but nevertheless gives the dishes some zest, making them more tasty and original. It is added to preserves, dressings and sauces, drinks, mayonnaise, and so on. They knew how to cook vinegar since ancient times. Then it was made from various berries and fruits. Today it can be purchased at every store and is also easy to make yourself. And whatever the percentage of acetic acid in the final product, it will still benefit the body, since it has many beneficial properties.