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Jun 27, 2012 07:07 AM

citric acid

does anyone know if there any sources of citric acid in REALLY small quantities? Laval or Montreal would be best..

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    1. re: SnackHappy

      thanks! iIknow none of my local grocery stores or markets here in Laval carry it but, I haven't checked any pharamacies...ill either hit up Anatole, or see if Spice Station carries it

      1. re: encoretraiteur

        I saw it at Ramdas (Lasalle) a couple of weeks ago and it was cheap. I'm not sure why a Caribbean/Indian grocery carries it (they do re-package a lot of their own stuff), but maybe a Caribbean store closer to you might carry it as well?

        1. re: porker

          not sure there are any caribbean stores in chomedey/st dorothy, but ill have a look! thanks!

          1. re: encoretraiteur

            Seems to me they also have it at Marché Akhavan (Sherbrooke West). Good luck!

    2. I buy mine at Marché Al Amana, 6260 Sherbrooke West in NDG. It comes in small packets and it's pretty cheap.

      You might be able to find some in brewing and winemaking stores too?

      5 Replies
      1. re: TheSnowpea

        You *can* buy at a home-brew or home-wine store, but its maybe 5x-10x more expensive than elsewhere.

        1. re: porker

          Ah, well since Al Amana is close by, I never had to venture into a brew shop :)

          I use mine for the making of ginger beer, tonic water, and sometimes chutneys I don't want to dissolve with vinegar.

          1. re: TheSnowpea

            I first needed it when canning tomatoes a few years ago. Not knowing any better, I went to the nearest brew-it-yourself and paid something like $10 for 1oz or so. Months later, I saw it elsewhere - something like $4 for 4oz, bought 2 bags and stored them with my canning stuff.

            1. re: porker

              i dont need it for canning, I cater a ton of parties, and use lots of avocado(guacamole and such) just a little sprinkle slows down the oxidization of the avocado, especially when its not being consumed right away...thats why i only need a bit! thanks for all the helpful info...i am intrigued about the role it plays in canning though, i have never used it, and i make my own tomato sauce, jams and jellies...

              1. re: encoretraiteur

                Apparently tomatoes usually balance out on the pH scale - not acidic or basic enough when canning. Adding a bit of lemon juice or citric acid can bring them up to acceptable canning acid levels.