Vinegar Acidity and Why It Matters!

Cucumbers are now in season, that means many of us will begin to collect our harvest and make pickles, salsas, and relishes. But did you know that vinegar is the key component in home-preserved acidified foods? Not only is it used for the taste (YUM), but vinegar is also critical for food safety when it comes to preserving and canning. It’s important to only use research-tested recipes when canning and preserving food, and these recipes specify vinegar with 5% acidity.

CAUTION: There are brands of vinegar on the shelves that only have 4% acidity, and they are likely the store-brand vinegars. This lower acidity may not be strong enough to safely preserve your food items. Be sure to check the labels while shopping for your supplies to ensure you are purchasing vinegar with 5% acidity.

Check out this awesome B2267 Pickles & Relishes guide published by the University of Wisconsin-Extension Cooperative Extension from the Wisconsin Safe Food Preservation Series!

Enjoy your season of canning!