How much citric acid to use to preserve vegetarian jelly?
I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually). Does anyone know what concentration of citric acid to use as a preservative. Also, some commercial products include sodium citrate. Is that always needed?
Best Answer
You will have to use the amount specified in the recipe you are using. It varies with each fruit or vegetable. Further, making up your own recipe is not wise because of possible bacteria that could set in. You will want to check out recipes from sites like http://www.freshpreserving.com/tools/faqs.
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Quick Answer about "How much citric acid to use to preserve vegetarian jelly?"
1 pound of sugar. 1 tablespoon of citric acid or 3 Tablespoons Real Lemon juice.How much citric acid should I use as a preservative?
Add \xbd teaspoon per quart or \xbc teaspoon per pint. Citric acid also is used to preserve the color of fresh cut fruit or as a pretreatment for frozen and dried fruit (see Color Enhancers and Colorants section).Which preservative is used in jelly making?
Sodium benzoate is a common preservative in acid or acidified foods such as fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc. Yeasts are inhibited by benzoate to a greater extent than are moulds and bacteria.How do you make citric acid preservative?
Boil 2 cups of distilled water, then add 0.05% to 0.1% Citric acid to the boiling distilled water. Stir it until it is dissolved. Set aside to cool it down. When it cooled down, add it to homemade skin products (such as skin products or face cream) as a preservative.Does citric acid help preserve?
Citric acid acts as a preservative in many processed foods, keeping them fresh. It does this by slowing or helping prevent the formation of bacteria, mold, yeast, and fungus. It retains a food's color, flavor, and texture. This delays how quickly food spoils, increasing its shelf life.How to Make Jelly with Pectin
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Answer 2
I am assuming here that you mean jelly as in the preserve. It is not preserved with citric acid, it is preserved with sugar. I've heard as a rule of thumb that 1:1 jelly is shelf stable by itself, while anything between 1:1 and 1:2 can be canned using standard procedures and will be shelf stable until opened, keeping well in the fridge after that. Anything with more fruit than that has to be made from an empirically tested recipe without deviations from recipe ratios and process, possibly needing some amounts of acid (which are not sufficient by themselves to preserve!) and/or pressure canning. So, if your recipe has at least 33% sugar, the acid doesn't matter, if it has less, you cannot make it preservable by yourself and have to treat it like standard cooked food (keep in the fridge, and not too long).
If you meant that you are turning a gelatine-jelly recipe (typically called jello in the US) into a carrageenan-jelly recipe, that's not a preservable food. Any edible amount of acid will result in a food with a fridge life of some days, not shelf stable at all. It can be made shelf stable if you make gummy bears out of it, although I'm not sure carrageenan is suitable for that.
Answer 3
Citric acid is a natural preservative, 1tsp er quart of liquid to preserve the final product. As to allergies listed very little http://www.ehow.com/how_6315775_use-citric-acid-preservative.html
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