Homemade Garlic Juice

[agv180]

Hello everyone

I have decided to make the garlic juice, which I have sifted several times until completely liquid.

I have a question as I have seen the trademarks used, (citric acid and ascorbic acid) as a preservative and antioxidant.

What should be the amount (Citric Acid and Ascorbic Acid) that I should use used to preserve it.

I want to add these two extra ingredients because they last longer.

Thank you.

 

[bertoni]

I would work based on pH. If the pH is low enough, bacteria should be inhibited. I'm not sure what a good target is for garlic, though. Something well below 4 likely would do the job, which makes measurement an issue. What equipment do you have on hand for measuring pH?

 

[farfromsea]

What came to my mind was using lemon juice to preserve garlic paste. In the following link they took 1 cup of whole garlic cloves puréed with 1/2 cup of water and 1 tablespoon of lemon juice to preserve it 2-3 weeks.

http://www.ruchiskitchen.com/how-to-make-garlic-paste/

In cheese making we use lemon juice for various things. For one gallon of milk for example we use 2 1/2 teaspoons of citric acid powder dissolved in 300mL of water to replace 1/2 cup (120 mL) of lemon juice.

Now If I were you I would create a citric acid solution using the proportions described above and add 100mL of the solution for every 1 cup of whole garlic cloves you used to create the juice.

I've never done this to preserve garlic juice but I hope it at least gives you a sense of how much citric acid to dissolve in how much water.

Citric acid powder can be found at any home brewery store for certain