Why do you need citric acid in compote. Strawberry compote with citric acid. For cooking you will need

One of the most fragrant homemade compotes for the winter is strawberry. Just a handful of berries colors and saturates the water with a delicious smell, tones and refreshes with natural sourness. Currants, blueberries, cherries, other berries and stone fruits are processed in a similar way. With a minimum of fruits, such a preparation can be confidently called budgetary, convenient for storage in rooms with room temperature.

Often there are recipes for strawberry compote for the winter, when berries folded in a jar are poured with boiling water and sugar, corked and cooled under a warm blanket. Slow cooling is equivalent to sterilization, and the method is true for selected strawberries-strawberries-raspberries, berries with a high acid content (gooseberries, yoshtas, currants, cranberries).

But if you doubt the quality of berries / fruits (too juicy, overripe, sweet), be sure to carry out additional sterilization and use citric acid as a preservative. The sweetness is balanced and the safety of the workpiece is guaranteed for a long period.

So, wanting to "preserve" the summer in a jar, take the products on the list - fresh strawberries, granulated sugar, water, citric acid.

Before heat treatment, for safe and long-term storage, the berries should be reviewed - rotten, moldy, sluggish or immature should be discarded. To remove small dirt, dust, villi, soil residues, soak the calibrated strawberries for 10 minutes in a bowl of cold water.

Then rinse under running water for a thorough clean.

Tear off the petioles from each berry. At this stage, you can rinse again (some douse with boiling water).

Strawberry compote with citric acid for the winter is prepared both from whole berries, and from quarters, halves. In order for strawberries to give the juice to the maximum, I recommend cutting clean berries.

Let me remind you that winter preparations require sterile containers - both jars and lids must be washed with soda before starting the process, rinsed thoroughly, sterilized in a water bath or in a hot oven. We lower the strawberry slices into a sterile glass jar with a volume of 1 liter, fill it almost to the top with boiling water, put on the lid (without sealing!). We insist 10-15 minutes at room temperature.

Drain the pinkish liquid into a saucepan. Add granulated sugar and citric acid, boil over the top heat, reduce heat and boil for 5 minutes, stir and dissolve hard grains. The rate of sugar and citric acid can be changed to your own taste.

We return the compote to a jar with steamed and discolored berries, install a lid (do not cork!), and additionally sterilize. We lower the workpiece into a spacious pot of water up to the "shoulders", lay a napkin at the bottom. After boiling the surrounding water, sterilize for 10-15 minutes.

Wipe the wet walls of the jar with a towel, tightly roll up the lid. We turn the jar of strawberry compote upside down to check the reliability of seaming.

After the final cooling at room temperature, we transfer the strawberry compote with citric acid for the winter to the pantry / cellar. For some time, the liquid continues to be colored.

Bon appetit all year round!

As I said in a previous post, this year is incredibly apple. Therefore, I can’t just watch how the fruits of apples fall off in our garden, I hasten to realize them as much as possible. Just yesterday I cooked wonderful, and today I decided to make apple compote from whole apples. White filling grows in my garden, the apples are small and they can easily fit into a three-liter jar, and in order for the compote to be more saturated, I do not regret the fruits and fill the entire jar as much as possible.

For cooking you will need:

• Apples
• Sugar -1 cup per 1 three-liter jar
• Citric acid -1/3 tsp per jar.
• Water.

Before spinning, it is necessary to rinse the jars well and process thoroughly. It is important that the jars do not have cracks. Processing is sterilization. I do not have a special device, so I just turn the jar upside down on a boiling kettle, in this position I have them for at least 10 minutes. I also process the lids, boil for several minutes.

We carefully sort the apples so that there are no worms, rinse under running water
and be sure to blanch. You can just scald it with boiling water, but it seems to me that this is not very effective, so I threw them into boiling water and boiled for a few seconds. Hot apple fruits are immediately sent to the jar.

We cook syrup. You can, of course, pour apples with sugar, and then with hot water, but this method is not always of high quality, it happens that the sugar does not completely dissolve, so I cook the syrup separately, even boil it for a few minutes for my peace of mind. I add sugar, citric acid to boiling water, pour the syrup into jars, roll it up with a key.

Be sure to turn the jars over on a paper towel or a plain piece of paper to make sure the lid does not leak. We send it to jars in a dark place for about a day upside down, and only then can we lower the finished compote into the cellar until the cold, harsh winter.

Whole apple compote for the winter ready.

Enjoy the taste.

Step 1: prepare the lemons.

Step 2: Cook lemon compote.

Step 3: bring the compote to full readiness.

Step 4: serve lemon compote.

Very often skins are removed from lemons, in this case it is not necessary to insist them in boiling water;

The amount of sugar is best adjusted to taste, someone likes sweeter drinks, and someone less saturated;

Sometimes, during cooking, 3-4 stalks of mint are added to the pot with compote, this ingredient gives the drink a spicy and rather pleasant aroma.

Homemade drinks, non-alcoholic and not only: lemonade, punch, granite. Step by step recipes

Recipes for casseroles in the oven: with apples and apricots

Sweet ideas for February 14: tartlets with filling and financier cookies
...Let stand for at least 1 hour. Then roll out the dough on a work surface. Cut out circles in the shape of tartlets, grease the molds with oil and place the dough in them. Bake empty tartlets, covering them with baking paper and pouring flour or dry beans into them, for about 20 minutes. Let the tarts cool down. Prepare the cream: wash the lemons well, squeeze the juice and grate the zest. Then mix sugar, eggs, lemon juice and zest in a saucepan. Cook over low heat, stirring vigorously. When the mixture thickens, add 50 g of butter, cut into cubes. Mix well. Pour the cream over the tarts. Financier cookies This name was assigned to an old French biscuit recipe when it was started ...

Grandmother was discharged after a stroke with an extract, there are a large number of drugs for each specialist. Who can help figure it out? It would be ideal to schedule the intake for three times: morning ...., lunch ...., evening .... which pills and in what dose and how many more to take for a month or a week and which medicines to replace with what? I'll send you an extract with recommendations.

Mint - 3-4 sprigs lavender - 2-3 sprigs Option 2: with coffee and cinnamon 100 ml espresso cinnamon - 1 tsp. Option 3: with bergamot juice and zest of half a lemon strong tea with bergamot - 120 ml Puree peeled apricots with a blender. Add orange juice to apricot puree. Then follow one of the cooking options. Boil the syrup by adding lemon juice, sugar, mint leaves, cherries and lavender sprigs to the water. Cook over low heat for 5 minutes. Prepare a strong espresso, add cinnamon and dissolve sugar in it. Prepare tea with bergamot, still hot...

family recipes. Tillotama's blog on 7ya.ru

Today it hit me again about food :) Sorry, that again by the night :) I remembered about family recipes, probably a little national. The first thing that came to mind was chicken soup with dumplings. In Russia, probably, they are called dumplings. In an almost cooked chicken soup, instead of vermicelli, a thick, viscous dough is placed in a spoonful (flour, egg, salt, soda-vinegar and unsweetened water). These funny clouds quickly float up and grow three times in size. There is always a lot of greens in the soup. Interestingly, the husband and...

A few unusual additions will give the familiar taste of strawberries a new twist. And if you are not a fan of strawberries and usually do not make preparations for the winter, cook delicious strawberry jam or confiture as a gift and provide a jar with a beautiful label: handmade work is valued more and more. Strawberry confiture with ginger and chili pepper You will need: 2 kg strawberries, 50 g ginger, 1 small red chili pepper, 2 kg...

How to make Lemon Chicken Marinade

May - the beginning of picnics in the forest and on the grass. My adult children once had one favorite game: "Journey to a Far Country" (that's what they said). In fact, the country where the guys and I went for a picnic was not so far away - a large clearing 40 minutes walk from our dacha. But we were going very seriously - like a real trip. We went with backpacks and certainly took food, a portable grill and coals with us. We were preparing a big Sunday dinner in this forest clearing...

Discussion

Really very tasty recipes, although initially I didn’t really manage to cook fried paneer with fried eggs until I changed the pan. I bought a VARI Litta pan with a non-stick coating, after which the scrambled eggs stopped burning and the dish turned out like in the picture. My family just loves this recipe. Thank you for posting, with the right frying pan you can handle any difficulty.

Desserts with raspberries, rhubarb, apricots - preparation of dough and toppings
...Place in the refrigerator for 20 minutes. Preheat oven to 190ºC. Prick the bottom of the dough base and bake blind for 20 minutes. Remove paper and beans and bake 5 more minutes; let cool. Raise the oven temperature to 200ºC. Put the cream on the base of the dough, smooth with a spoon. Lay 12 apricot halves cut down slightly overlapping along the edge, placing the prettiest half in the center. Cut the remaining halves in half and place them vertically around the center half like flower petals. Bake for 20 minutes. In the meantime, pour 80 ml of water into a small saucepan, add sugar and heat until dissolved. Bring to a boil and cook 5 minutes until glazed. When the tart is ready, transfer it to the wire rack...

Girls, I'm preparing apricots for making jam. According to the recipe, you need to add 0.5 tsp. citric acid. I only have lemon juice. Maybe someone knows - how much lemon juice will replace 0.5 tsp. this acid? I read on the Internet that you can replace it, but I can’t find the proportion. Thanks in advance to everyone who helps!

Discussion

Usually, when cooking jam, lemon juice is added to taste.
1 lemon = 4g citric acid. (member with a slide = 8g).
Better try to have a pleasant taste with sourness. It seems to me that one lemon is a bit much, although they also come in different sizes, maybe a small one will be just right;)

After all, lemons are also all of different acidity, and apricots are not all equally sweet)
I would do it to taste, and if apricots are sour, then without any additional. acids.

Can we drink freshly brewed compote from apricots, peaches and other summer fruits? Or is it low too???

If desired, you can add a little chopped fruit. You need to eat this miracle with a spoon and a straw, closing your eyes with pleasure. Basil drink In the common people it is also called "cornflower blue compote". But that doesn't make it any less delicious! For 3 liters of water, take 2 bunches of basil, 1 tbsp of sugar and juice of 1 lemon. Pour the grass with cold water, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious drink with a pleasant pink color. Cherry fruit drink One of the oldest drinks in Rus', mentioned in Domostroy. The difference between fruit drink and compote is that with ...
...Pour the grass with cold water, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious drink with a pleasant pink color. Cherry fruit drink One of the oldest drinks in Rus', mentioned in Domostroy. The difference between fruit drink and compote is that first the juice is squeezed out of the berries and only after that the pulp is boiled in water with the addition of sugar, and then the strained broth is combined with the fresh juice obtained at the beginning. Cherry juice is unique in composition - it is an excellent multivitamin drink that reduces blood cholesterol levels. Tea mushroom If this miracle mushroom, which looks like a jellyfish, has not yet taken root in your kitchen, then it's time to start breeding it. Pour it with strong sweetened ...

Mixed juices should not be given to babies until you are sure that the child perceives each component well separately. If an allergy to multifruit juice occurs, you will not be able to understand what exactly provoked it. On the other hand, children are more likely to drink vegetable juices if they are mixed with fruit juices. Some juices lack acid, others have too much of it, and together they can make a drink that is healthy and harmonious in taste. In any case, there are no juices more or less useful. And they are all much healthier than soda. Misconception 5: phew, nectar! Many parents consider nectars and fruit drinks to be "fake" juices. And in vain. It’s just that it’s easy to squeeze juice from some fruits and berries, it’s more difficult from others, and from others ...

Discussion

I just looked through the article. All juices are harmful, there is nothing natural in them. And you don’t have to look at the packages and stuff juices from 4 months! We started giving juices at 11 months, until a year and a half my daughter drank 400-500 ml a day. Then the immunologist said that juices contain a lot of sugar and salts, which is very harmful for the kidneys. I began to dilute it with water, and completely stopped giving. I cook compote from dried fruits and frozen berries, sometimes I just dilute my jam with water. A friend's son began to complain that it hurts to write. I drank juices and compote, they did not give water. The doctor said that it is necessary to drink water, juices cause urolithiasis. And in our daughter, a year after the appearance, all the upper teeth are covered with caries, 2o1 teeth almost collapsed. At the same time, she does not eat any sweets and does not know. Compote only. He also doesn't drink water. Now I will wean from compote, although I sweeten it all the time a little. I recently read that apple juice causes diabetes. The season of fresh berries and fruits will soon begin, it is better to give them to the baby. We have been giving all the berries since the year. My daughter loved it, even the strawberries. There was no allergy.

I think that juice should be given to the child as little as possible, well, for a change, you can buy a package once a month. For a year now, I’ve been giving my eldest son mainly compote from dried fruits, sometimes I cook from frozen berries (currants, cherries), my son loves compotes very much, and besides, they are healthier than juices and much cheaper (1 kg of dried fruits costs like 1 liter of juice, and 1 kg of dried fruits is enough for 4 times 6 liters of compote, so count). I also try to give compote to my younger son more often. I also have a question: what is the difference between juices for adult children and juices for children under one year old?

I really need a recipe for apricot compote. Preferably without boiling the syrup, and so poured-poured + sugar, but so as not to be cloying and so as not to deteriorate. Help, huh?

Discussion

First, a little general philosophy.
The more sugar, the more guaranteed the bank will not explode, but the sweeter, of course.
If sugar is to your taste, then there is a high probability that the jar will not withstand the heat, become cloudy, tear off the lid, etc.

There is a generally accepted technology, which consists in the fact that berries or fruits are poured 2 times with water for 10-15 minutes. And only then syrup - ie. in water they are allowed to boil with sugar and directly from the fire into a jar.
But I came to the next. technologies (I don’t like to drain hot cans):

washed fruits (apricots, for example) are poured into a 3-liter jar. From 1/3 to 1/2 of its volume.

Then I boil 1 liter of water in a saucepan, pour 1 half-liter jar of sugar into it. When it boils with sugar, I thump the apricots there and bring to a boil, and boil for 1-2 minutes on a very low heat.

And then with a ladle I return it all to a sterile 3-liter jar. If it is NOT full, then I add boiling water from the kettle. Be sure to add under the lid. I seal with a sterile cap. And leave it upside down to cool.

I cooked compote from frozen berries and the devil pulled me to put a couple of three wedges of pomelo there (so that I could contact her again) and now the result smells divine - strawberries and the taste is impossibly bitter ...: (((I already tried to dilute and add sugar "It's impossible to drink... don't you really have to send it down the toilet? Maybe there are ways to neutralize this terrible bitterness? Save me, help me."

Discussion

my husband pounced on compote and said that it was quite tasty and you can drink ... Oh, how ... so the toilet bowl didn’t get a damn vitamins :))) My jaw dropped ...

No way - in grapefruit and pamela, all the bitterness is concentrated in the membranes.
If you carefully cut the triangles of pulp, which are visible on the equatorial section, without touching the walls, and then separate the "meat" with a spoon, then you will greatly change your attitude towards pamela! :)
And with bitter compote - maybe it will roll in a cocktail with gin?

Good afternoon! Perhaps my question will seem banal :), so I apologize in advance. Learn how to make cold drinks at home. Something like lemonade. Thank you in advance:)

Discussion

Orange drink "Orange"

4 oranges, 3 lemons, 500 g of sugar, 2.5-3 liters of water, food ice. Cut the oranges and 1 lemon washed with hot water into thin circles (with the peel), cover with sugar and put in a cold place for several hours.
Squeeze the juice from the rest of the lemons. Before serving, put ice, oranges with sugar, lemon juice and chilled sparkling water in a glass jug. To improve the taste, you can add apricot juice or syrup from apricot compote.

cold black or green tea with lemon

Many thanks to all who answered!!! You helped me a lot :)

If it turns out not, open the jar, sterilize again and roll up with a new lid. And finally, the storage of canned food. Jams, compotes and marinades can be stored for a long time at 0-20°C in a dry, dark place. If the jars are in the basement, it is better to lubricate the metal lids with technical oil so that they do not rust. Compotes and marinades in glass jars cannot be kept in the cold - the glass can burst, and the quality of the compotes will decrease significantly; the jam will dry out. You can not store canned food and at high temperatures - above 30 ° C, as well as in the light - vitamins are lost. Ready-made salted and sour products are stored at 0-5°C - under these conditions, microbiological processes almost completely stop. Collection of recipes Pickled feta cheese Pickled eggplant Soaked squash with apples and lemon...

I close it like this: my berries, my jars, I sterilize. We throw berries into jars (cherries, apricots - it doesn’t matter, I make all compotes using the same technology :)). I don’t throw in a full jar, about a third of the berries. I fill it with boiling water, let it cool a little, pour this water (infused), again into a bucket and boil it with sugar. And I fill it with this syrup and roll it up.
By the way, I personally take apricots not very ripe, but stronger, you can even with greens. Then they do not fall apart, but get strong whole berries, which are eaten in the form of a dessert in winter.

In the 19th century, it turned out that kvass really has bactericidal properties - cholera vibrios and typhoid bacilli die in it after 20 minutes. Domestic producers are briskly setting up the industrial production of kvass. But the addition of citric acid, food coloring, aspartame and sorbic or benzoic acids turn it into an ordinary carbonated drink, slightly reminiscent of the taste (and even then not always) of bread kvass. Real, classic kvass is made from water, sugar, kvass wort and yeast. Juices There is no need to talk about the beneficial properties of fruit and vegetable juices. Let's just say that tomato, cherry, plum, cherry plum and dogwood are the best to quench their thirst ...
... It turned out a drink containing a little bit of alcohol and a lot of organic acids (they basically quench their thirst). Modern fruit drinks (industrial production) are prepared on the basis of unfermented berry juices or water extracts, so they do not contain alcohol. Compotes To be precise, compote does not refer to drinks, but to sweet dessert dishes, since the most valuable thing in it is not liquid, but berries or fruits. In general, the word "compote" entered our speech relatively recently, before that everyone's favorite drink was called a broth. Gogol, in the notes to Dead Souls, explained that broth is boiled fruits and berries sweetened with honey or raisins. The thirst-quenching ability of compote is quite low - due to the fact that it contains more sugar than organic acids.

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A white, sour-tasting crystalline substance is citric acid. Every hostess has it on the shelf. Citric acid is an essential component in the preservation of vegetables, berries and fruits, cooking compotes, sauces, soups, etc. In the production, citric acid is used in the preparation of jams, drinks, concentrated juices, mayonnaise, cheese sauce, ketchup, etc.

Citric acid as a medicine was isolated in 1784 from the juice of unripe lemons by the Swedish pharmacist Karl Scheele. Previously, citric acid was obtained from lemon juice. Currently, the main production route is biosynthesis from sugar or sugary substances (molasses) by industrial strains of the mold fungus Aspergillus niger.

A few decades ago, a myth was spread in Western Europe that citric acid is the strongest carcinogen. However, scientists have disproved this myth. Citric acid is dangerous only because it is an acid that burns the mucous membrane of the mouth and stomach only in very large quantities. It doesn’t matter if it’s dry or diluted - if there is a lot of acid in the dish, a burn is inevitable.
On the labels of juices, jams, cakes, sweets, jelly, ice cream, you can see the following inscription among the ingredients - E-330. This is nothing but citric acid.

The use of citric acid in everyday life

Citric acid is an amazing powder. With its help in everyday life, you can clean the dishes from scale, clean the washing machine from scale, silver - from dark deposits, the sole of the iron and much more. To clean the kettle, pour a little more than a tablespoon of citric acid to the bottom, pour in water, boil over low heat for 10 minutes. Under the influence of acid, hard scale softens. The same goes for the washing machine. Two full tablespoons are poured into the powder compartment, the machine is spinning idle, without laundry, at the highest temperature. Cleansing, and then prevention of scale formation is carried out 2 times a year, but not more often. To clean the iron, pour half a tablespoon of citric acid into a glass and pour in half the water, stir. Pour water into the iron, clean at maximum temperature over a basin of water, pressing the button several times. Then, in the same way, carry out the procedure with clean water to remove the remaining scale.

With the help of citric acid, you can clean silver jewelry, as well as silver dishes. A dessert spoon of citric acid is dissolved in a liter of warm water. The darkened products are put into the water, boiled, washed with running water.
Citric acid is used in cosmetology. A weak solution of citric acid lightens the skin (removes age spots and freckles), rinses the hair after shampooing.

On a note!

One tablespoon contains 25 grams of citric acid crystal powder, one teaspoon contains 8 grams of citric acid. It is important to know this in order to have an idea of ​​how much, for example, citric acid to add to compote if the recipe requires 5 grams or 100 grams to clean the washing machine.
Citric acid and lemon juice are interchangeable products, but it is better to avoid replacement, because. Lemon juice is still a natural product. Despite the fact that acid is called citric acid and gives dishes and drinks a sour taste, it does not have a lemon flavor.

Citric acid in cooking

When canning tomatoes, citric acid is added at the last stage, when the tomatoes are blanched and poured with a marinade consisting of water, salt, sugar and spices. Citric acid acts as a preservative, softens the taste of the marinade.

Citric acid is added in the same way to compotes at the stage when the berries are already blanched and sugar syrup is required to be poured. Citric acid is added to the syrup, or to a jar of berries.

Citric acid is sprinkled on the leg of lamb during the pickling process (a quarter of a teaspoon is enough for a leg of lamb weighing 2 kilograms.

Mayonnaise is prepared with citric acid, vinegar or lemon juice is replaced with acid diluted in water. The acid is diluted as follows: 1/4 teaspoon is diluted in a quarter cup of warm water.

Citric acid is added to the marinade for mushrooms. Pour citric acid into the water to taste, adding a little, stirring and tasting. It is enough to add 1/4 teaspoon of acid per liter.

Knead the dough with citric acid. Citric acid is added to cream or custard along with sugar to give it a pleasant, sweet and sour taste.