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I want Citric Acid

r
riboflavinjoe Jul 15, 2008 05:36 PM

Where can I buy this in Montreal? I went to Aubut, they sell it in 5kg containers, and I don't need that much. None at Gourmet Laurier, nor at Anjou Quebec, nor at Rachelle Bery, nor at Provigo.

Unless there's a few others who wants to go in on a 5kg container with me?

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  1. kpzoo RE: riboflavinjoe Jul 15, 2008 05:59 PM

    I just saw this the other day at Golda's Kitchen - $2 for 150g. (+7.32 shipping!)

    http://www.goldaskitchen.com/merchant...

    If I spot any around town I'll let you know. I may need some too later this summer (for canning tomatoes - that what you're doing?), but nowhere near 2.5 kg!

    Why do I think Hogg's Hardware in Westmount just might have it? They seem to have everything!

    3 Replies
    1. re: kpzoo
      r
      riboflavinjoe RE: kpzoo Jul 15, 2008 06:27 PM

      Yeah, it's for the tomatoes, and blueberry jam, apparently. I'll check into the kosher places. I will also ask at the pharmacy. As for beer/wine making supply stores, where might I find one in the downtown/downtown-ish area?

      1. re: riboflavinjoe
        kpzoo RE: riboflavinjoe Jul 15, 2008 06:44 PM

        Wine Making Equipment & Supplies in Montreal, Quebec

        http://www.userinstinct.com/qc/montre...

        Some of these look central-ish.

        1. re: kpzoo
          t
          The Chemist RE: kpzoo Jul 20, 2008 01:55 PM

          I wish that they were more central. Not having a car makes getting to this place a hassle. One really good one which is actually central is La Chope à Barrock. This place is okay for wine but really good for beer stuff. Whatever he doesn't have he can get in a few weeks ie. citric acid.

    2. carswell RE: riboflavinjoe Jul 15, 2008 06:09 PM

      Have you tried asking at a pharmacy or a beer/wine-making supplies store?

      1. anachemia RE: riboflavinjoe Jul 15, 2008 06:19 PM

        Grocery stores with a Kosher section should have this, in normal-sized spice bottles.

        2 Replies
        1. re: anachemia
          kpzoo RE: anachemia Jul 15, 2008 06:32 PM

          Ah, interesting! Loblaws on St-Jacques has an immense kosher section, I'll check next time I'm there.

          RJ - for the blueberry jam, any reason you couldn't use lemon juice?

          1. re: anachemia
            weinstein5 RE: anachemia Jul 15, 2008 07:44 PM

            Might also be called sour salt -

          2. eoj RE: riboflavinjoe Jul 15, 2008 06:59 PM

            I believe a friend of mine who wanted small amounts for fixative when dyeing yarn found it at a Jean Coutu.

            1. r
              riboflavinjoe RE: riboflavinjoe Jul 15, 2008 09:22 PM

              Update: my local pharmaprix sells 50 grams for 5 dollars. When considering that Aubut sells 5kg for 25 dollars, it seems a little steep, but I don't need 5kg. Hmmmm....

              7 Replies
              1. re: riboflavinjoe
                p
                Paphos.SK RE: riboflavinjoe Jul 15, 2008 09:34 PM

                The price differential likely reflects the grade (purity).

                The pharmacy will be selling a higher quality item than the technical grade you want for canning (also know as food grade).

                In my town we can buy it at grocery stores, in the canning section where the jars, lids, pectin etc. is sold.

                For tomatoes, the main reason an acid is used is to make sure they're acid enough to be safe to can, all you need do is add some vinegar near the end of cooking, if it's sauce or about a teaspoon to each pint if you are canning whole tomatoes. You won't notice any 'vinegary' taste. Promise! Not that you maybe wanted this advice....

                1. re: Paphos.SK
                  r
                  riboflavinjoe RE: Paphos.SK Jul 16, 2008 07:02 AM

                  What's the quantity of vinegar for each jar (eg. 500mL jars)?

                  1. re: riboflavinjoe
                    p
                    Paphos.SK RE: riboflavinjoe Jul 16, 2008 08:02 PM

                    One pint is about 1 cup so I guess that would be 2 tsp per 500 mL.
                    It's not super critical. The idea is to make sure the tomatoes are acidic. Modern tomatoes are so low in natural acids and higher in sugars that they are at risk of spoiling easily. (You can't can non-acid produce without a pressure canner, at which point, you may as well buy commercial preparations....)

                    Here are some links (in case you or another Hounder is a newbie):
                    http://www.inspection.gc.ca/english/f...
                    http://www.homecanning.com/can/

                    PS. Sorry about the double post last night. Not sure how *that* happened!

                    1. re: Paphos.SK
                      SnackHappy RE: Paphos.SK Jul 20, 2008 11:39 AM

                      One pint, and I'll assume we're talking about an American pint, is not about one cup. It's more like two cups.

                      1 US pint = 473.18 ml

                      http://en.wikipedia.org/wiki/Pint

                2. re: riboflavinjoe
                  p
                  Paphos.SK RE: riboflavinjoe Jul 15, 2008 09:36 PM

                  The price differential likely reflects the grade (purity).

                  The pharmacy will be selling a higher quality item than the technical grade you want for canning (also know as food grade).

                  In my town we can buy it at grocery stores, in the canning section where the jars, lids, pectin etc. are sold.

                  For tomatoes, the main reason an acid is used is to make sure they're acid enough to be safe to can. All you need do is to add some vinegar near the end of cooking, if it's sauce or about a teaspoon to each pint if you are canning whole tomatoes. You won't notice any 'vinegary' taste. Promise! Not that you maybe wanted this advice....

                  1. re: Paphos.SK
                    c
                    Campofiorin RE: Paphos.SK Jul 16, 2008 06:19 AM

                    Last time I bought some, I went to Anatol on St-Laurent just south of Milano. They have in bulk. I know that they close for a couple fo weeks during the summer but since I haven't been there in while I don't whether tey're open or not right now.

                    1. re: Campofiorin
                      r
                      riboflavinjoe RE: Campofiorin Jul 19, 2008 02:57 PM

                      Thanks, I got it at Anatol today. Not expensive (2.45 for 280 grams!). Quite the store, that Anatol.

                3. a
                  areacode514 RE: riboflavinjoe Jul 16, 2008 12:04 PM

                  I bought some once in a fruit and vegetable store located on Hutchison, on the block just north of Jean-Talon and south of Ogilvy. (Across from Loblaws. Metro station: Parc).
                  (The block is not that big, so I think it's the only fruit and vegetable store on that block anyways.)

                  From what I remember:
                  a bag of 150 g for $2.
                  You'll find it in the spices rack.

                  1. spankyhorowitz RE: riboflavinjoe Jul 20, 2008 10:47 AM

                    Anatol, on St-Laurent, near Milano

                    1. m
                      meowzebub RE: riboflavinjoe Sep 11, 2009 12:46 AM

                      "Sour salt" is citric acid, so if you know a store in a Jewish community, try there for small bottles (size of a spice bottle).
                      My local Safeway stocks sour salt in the seasoning aisle. (BTW, not a Jewish neighborhood.)

                      1. k
                        kaitie.k RE: riboflavinjoe Jan 24, 2011 05:56 PM

                        Rocky Montana on Sherbrooke in NDG sells 100g bags for $1.49

                        1 Reply
                        1. re: kaitie.k
                          porker RE: kaitie.k Jan 25, 2011 01:42 AM

                          Good price, considering a brew-it-yourself place can ask $10 for a maesly 50g! (13 times as much...)

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