Which vinegar should not be used for canning: the reasons are given

Vinegar is a preservative that is very important to add to your vegetable and fruit preserves. It is thanks to this ingredient that canned foods are perfectly preserved throughout the winter. But among the wide variety of vinegar types, there is one that is not suitable for canning.

The FoodOboz editorial team will tell you which vinegar should not be used for cooking. You can ruin the food.

White vinegar 4% is not suitable for canning. If you add it, you shouldn't expect the food to last long. You can find out the percentage of acidity from the label on the package.

Canned food with such vinegar must be eaten within a few days after preparation and stored in the refrigerator.

How to choose vinegar for canning

For canning, you can use not only the usual vinegar, but also apple cider vinegar, balsamic vinegar, and wine vinegar. The main thing is that it should have at least 5-6% acidity, and preferably 9%.

What can be added instead of vinegar

Vinegar can also be replaced with other products in canning. For example, it can be citric acid. For a three-liter jar, you need only 1 teaspoon of the product. As for lemon juice, you need to squeeze half of one lemon for the same volume.