Can I Use Vinegar with 4% Acidity for Canning
I've noticed some stores are offering their own brands of vinegar at 4% acidity instead of the traditional 5% acidity. Will this have any effect on canning foods? That's a 20% cut in acidity.
By Tim from Charlston, WV
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By
08/10/2010
I would use the 5% acidity. Most recipes call for that.
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