5% acidity vinegar is key to safe canning
URBANA — There’s a long list of home canned foods that use vinegar as an ingredient, including salsa, pickled vegetables, barbeque sauce, and preserved fruits like apple butter and cantaloupe pickles, as well as canned tomatoes as an acidifier. The vinegar increases acidity, thus lowering pH, helping these foods reach a safe pH for boiling water bath canning. Recipes from the USDA Complete Guide to Home Canning and the National Center for Home Food Preservation are tested using vinegar diluted to 5%. Home canners and […]
