Recent concerns have been buzzing around vinegar used for canning. Specifically the acidity level. The main concern is the use of 4% acidic vinegar when canning products. The use of vinegar with acidity levels lower than 5% is strongly advised against, as it may not be sufficiently strong enough to ensure the safety of the canned products. It is recommended that vinegar with 5% acidity is used during the process of canning food products.
When shopping for vinegar to use in canning, double check that you’re purchasing 5% acidic vinegar!
