In addition to the thousands of other uses for white vinegar, it is the recommended preservative for pickling and canning projects.
The most common uses for white vinegar include pickling and canning. It’s famous for coloring Easter eggs and is the highest selling vinegar product on the market.
This is a “low-grade” vinegar with a tart, unpalatable taste.
All white vinegars, regardless of brand, are inexpensive. Most are made with 5% acidity.
White vinegar will last indefinitely. Do not refrigerate.
• Use white vinegar in basic sauces or as a meat tenderizer.
• If you want a less sour pickling liquid, add a little sugar.
• Make herb vinegar by immersing fresh leaves and stems in a container. Wait two weeks and strain.
• For pickling and canning, use any vinegar containing at least 5% acidity. Dark vinegars may affect the color of the foods.
by BigOven team and Steve Murch
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