Can this unpasturized vinegar be used for canning? What is the acidity of this vinegar?
1273652
The acidity is 5% full strength. And the bottle states it's good for pickling, salad dressings, sauces and marinades.
227811
Hi Kayfee, Until you mentioned this I had no idea that this product contains vinegar. I would say that it is tangy, but NOT vinegary. I sprinkle it on lots of things to add a little extra voom.
814057
This is a very good vinegar, the consistency and flavor is that of a much higher grade, last long time since you use less. I will be ordering again in the near future.
247757
I've never used the vinegar cleaning although I think it may not hurt. What I do is after each use the kettle is emptied out and I leave the top & spout open to air dry. No problems encountered.
470005
No, this is not good for canning. It's best for vacuum sealing something like coffee, and the Vacu Vin acts as the container for whatever you're trying to store. As soon as you open it, you break the vacuum seal.
684870
I don't see why not. I pump boiling hot wort through it. Not sure about the vinegar doing something to the plastic version of it, but go with this stainless steel one to be safe. It's a great pump.
1035805
I think the answer is not simple. You can find good information on the internet. I would not use to cook highly acidic foods. I use mine solely for jams.
1278389
No. Canning low acid food in a home pressure cooker is unsafe. The reasons are well explained in Miss Vickie's Big Book of Pressure Cooker Recipes by Vickie Smith. Please check it out (see page 10)! The seller is giving incorrect and dangerous advice by claiming low acid food can be safely canned!
1459162
We use it for BOTH pints and quarts and it works fine. We do a lot of canning and have two steamers and really appreciate that you use less water. It takes about a T spoon of vinegar to the batch too keep the inside of the steamer from turning dark.
236272
It should be safe, but im no expert. As long as you don't have mold, it's really more a matter of where you like the flavor to be. This changes with longer brew. Also, will you do a secondary brewing cycle with flavoring? Or just drinking it? My go to measurement (other than pH of 4 or below) is to try some! Sounds like you are on the fresh side for my tatse, but every set up will find its own rate... I personally like a 10-12 day original brew, with a couple days of secondary w/ flavoring, before i drink or refrigerate them. I have one now at 18 days in the jar ill be using as a substitute for vinegar in salad dressing and possibly meranade.
558704
I have the EXACT same problem....did the vinegar work? I can't find my user's manual.......
372020
No. these small ones are not safe for canning. You need one of the larger ones that are called pressure cooker canners; they have a gauge that is necessary to determine the you are cooking with the correct amount of pressure for the item being canned.
2121773
Sulfites are not mentioned on the label and considering it's acidity I would find it hard to believe sulfites would be added. I'm not aware of sulfites in vinegar. It holds its own preservation via acid content.
1324550
most definitely.....this does not take the place of pressure canning which is needed for low acid foods. they will not be safe in this. it is a wonderful product and works like a dream....love it.
1285104
I see no reason why you could not PROVIDED you follow all safe preparation procedures for the broth. As best I understand, canning is canning. We have only used it for Jams and Jellies, but it works great. It makes canning less of a chore and not nearly as much scalding water to deal with.
1433404
Yes, you can use this citric acid for cheese making. You can also check Wal-Mart canning section...think it's a little cheaper.
1632149
I haven't used it for jams, I have only used it for Apple pie filling, I'm sure you can look it up online, simply canning is a good website