Citric acid and sorbic acid for canning and preserving

Citric acid is used to adjust acidity and enhance fruit flavor when preserving fruit. It improves the flavor of homemade jams, marmalades, and syrups. Also available in a larger 1 kg package .

Sorbic acid is a preservative that helps extend the shelf life of homemade products. It helps jams and syrups retain their color, flavor, and quality even after prolonged storage.

Gelling agents for the production of jams and marmalades

The 2:1 jelly maker 20g significantly shortens the cooking time of jam, thanks to which it retains more vitamins, color and natural flavor of the fruit . It ensures a natural jelly consistency without long cooking. You can also find this product in our offer in a cost-effective XXL package .

Why choose home canning?

• control over the composition and amount of sugar
• processing of seasonal fruit without unnecessary additives
• honest taste of homemade products
• own supplies of jams and syrups for the winter

Liana products are designed for everyone involved in home fruit canning and jam making. They are suitable for beginners and offer a reliable solution for every canning job.

Tip from us

Citric acid 20g - Also suitable for flavoring refreshing drinks, fruit salads or for cleaning from limescale in the home .

Sorbic acid 2 g - is an ideal choice for making homemade cosmetics . It helps extend their shelf life and protects them from bacteria and mold. It is most often added to creams, balms or soaps and is simply dissolved in water or glycerin, mixing it into the product during preparation. A small amount of sorbic acid dissolved in water will prolong the freshness of flowers.