Hi All,
Could someone explain the difference between chemical grade and
cooking grade citric acid? Does either work for pickle, or only
chemical grade?
Also, does anyone know the exact measurement of citric acid to a
gallon of water? I’ve been using it for years, but never was exact
about my measurements. Thanks so much.
Munya
Munya,
I switched to Citric Acid as a pickle solution several years ago
after having used Sparex for almost 30 years.
I bought a small container of 4 ozs at the Health Food store to use
as an experiment along with a small Rival Crock-pot that I think is
about the 2 quart size. I added about half of the Citric acid ( 2
ozs. ) to the Crock-pot and have not changed the solution in about a
year. I am so pleased with the results that I am no longer using the
Sparex.
Greg DeMark
www.natureinspiredjewelry.com
Chemical grade is not as pure as reagent grade or cooking grade. It
should be less expensive also. Chemical grade should be sufficient
for pickling.
Debby
Either works but the food grade is somewhat cheaper. I dont have an
exact formula for it either just a cup full or so in a standard
crock pot.
James Binnion
James Binnion Metal Arts
Could someone explain the difference between chemical grade and
cooking grade citric acid?
Mayber deeper than you want, but:
http://secure.sciencecompany.com/Chemical-Grade-Designations-W53C665.
aspx
USP (“cooking grade”) just means it’s made with inspections for
cleanliness, insects, etc. because people are going to ingest it -
cleaner but not necessarily more pure.
For pickle you can use technical grade - swimming pool acid, just
about anything that is citric acid. The denatured alcohol you buy at
the hardware store is technical grade - plenty good enough for
washing paintbrushes…
How much to use, I don’t know…
I use food grade citric acid, and it works great. Bought it at the
hardware store where they sell pickling supplies.
Paula Wright
www.thewrightthings.com