K-State Research and Extension

search

You Asked It!

Tag: Vinegar

Choosing Vinegar for Pickling and Canning

Posted on by Karen Blakeslee
vinegar
Photo: KSRE RRC

First step, read the label. Look for vinegar that is 5% acidity.

Today’s recipes, including Extension and USDA food preservation recipes, use vinegar that has 5% acidity. Not all vinegars are the same. They range from 2.5% to more than 6%. Therefore it is important to read the label or ingredient statement to verify the acidity level.

The National Center for Home Food Preservation at the University of Georgia gives these recommendations if you have used a vinegar with  less than 5% acidity.

  • If your canned food has been preserved for less than 24 hours using 4% vinegar, it is advisable to store the jars in the refrigerator to maintain the safety and quality of the product.
  • If your canned food has been preserved for more than 24 hours using 4% vinegar, it is advisable to discard the product.

 

5% Acidity Vinegar—The Gold Standard for Pickling

Posted on by Karen Blakeslee

For pickling, the recommended vinegar to use is one with 5% acidity. This is also known as 50 grain vinegar. While most vinegars are at 5% acidity, some are not. Therefore, show wisely and read the label.

Typical distilled white vinegar and apple cider vinegar has 5% acidity, but it depends on the brand. There are some alternative vinegars, such as a “pickling vinegar base” which is only 2.5% acidity. There are no pickle recipes developed for this type of vinegar for canning, but it could be used in a refrigerator pickle. Do not use “cleaning” vinegars as they are too high in acidity.

Learn more about different vinegars from Penn State Extension.

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University