Safe Vinegar for Canning - Ensuring you choose a safe vinegar/ What all Aussie canners need to know!

[@cchurch5037]

About to try water bathing cukes as they are abundant right now … I was about to search back through your excellent canning series for the vinegar guidance … and then this video pops up on the feed !! Serendipity ! … now to find a calculator 😂

[@Bush_Edge_Homesteading_Aus]

So fortuitous!!! 😀 We love the Ball Book Hamburger pickles. I don't bother with the spice bage and just pop the spices in the brine. www.ballmasonjars.com/blog?cid=sliced-dill-pickles

[@thomaskenney2973]

It's definitely a learning process threw away many different canned items 5 percent vinegar keep going and growing safely canning we found fermented items taste better storing is a challenge be safe.

[@Bush_Edge_Homesteading_Aus]

And we are still always learning here too. 😀

[@poodlepup1]

yes agree,, what a shame that we as a nation have become so sloppy in the labeling of products.. and the health minister is not interested in moving companies to comply either... amazing what is double strength if the percentage is not even written on the label???

[@Bush_Edge_Homesteading_Aus]

It does make it unnecessarily hard for consumers 😞 On a positive note though Cheries wonderful suggestion below, led me to the new double strength Woolworths vinegar that our local WW is now stocking. And it is clearly labled 8%!!! 😀

[@MimisQuest]

Oh wow! I had no idea, thanks so much for sharing this info.

[@Bush_Edge_Homesteading_Aus]

Who would have thought our standard would be weaker!!!

[@moniquem783]

Interesting. Didn't know that. Now I do. Luckily I've been avoiding waterbath canning and only using the pressure canner so there's nothing I need to throw out. That must've really sucked!

[@Bush_Edge_Homesteading_Aus]

Yep, it was pretty sad to lose all that work. But definitely better than the alternative. It is one of those things that isn't obvious when starting out.

[@moniquem783]

@@Bush_Edge_Homesteading_Aus definitely better than the alternative. I’ve had my Presto for about 5 years now, and watched a heap of canning videos and did a whole lot of research before then and never came across it. I did buy “cleaning vinegar” once that said it was double strength and listed 8% but was using it for cleaning and didn’t really think about it meaning that our other vinegars were only 4%.

[@christasflowersandveggies]

Nice informative video and I remember when you felt you needed to ditch your pickles.😔

[@Bush_Edge_Homesteading_Aus]

You were totally with me in that phase of learning 💞 It was so wonderful to have the community you had built to learn from and share with.

[@cheriena6815]

Woolworths has a home branded double strength white vinegar, its quite cheap... no I don't work for them 🙂

[@Bush_Edge_Homesteading_Aus]

I haven't seen that one but will definitely look out for it. Thanks for the suggestion 😀

[@Bush_Edge_Homesteading_Aus]

My local WW is now stocking this. Thanks so much for your suggestion 😊

[@fredom1118]

Do you use vinegar and water for Fowler jars beetroot. Should I only use vinegar.

[@Bush_Edge_Homesteading_Aus]

Beetroot is low acid so must be acidified.This might help with informing your ratio of vinegar and water - nchfp.uga.edu/how/can_06/pickled_beets.html

[@7dcins518]

Hi, I was wondering what type of bottled lemon juice you use in Australia? Not sure if the Australian bottled lemon juice from Woolworths or Coles is safe enough for canning!

[@7dcins518]

And citric acid (if you use it)!

[@Bush_Edge_Homesteading_Aus]

I use the Woolworths brand...and honestly have the same question as you with lemon juice. And despite my research, have never found a 100% clear answer on the acidity. Only some experiments done (titrations) where typical was 5%. Which if it is the case is positive.

[@Bush_Edge_Homesteading_Aus]

I use the McKenzie's citric acid, as it is just citric acid. Wouldn't use anything if there were fillers or anticaking agents (not aware of any specific brands that do...but worth checking)

[@simplehomecooking8592]

Very useful information thanks. What brine ratio do you use for the standard 4% vinegar for it to be safe.

[@Bush_Edge_Homesteading_Aus]

Do you mean brine for pickles? I personally don't use 4%, but you could adjust with the csiro rule.