News Flash: Vinegar Concerns for Home Food Preservers
— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension
As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. The acid from vinegar helps to ensure the safety of your home canned products.
The National Center for Home Food Preservation has issued the following guidance if you have used vinegar with lower acidity (less than 5%) in your canned food products and you followed a validated recipe:
- If your canned food has been preserved for less than 24 hours using 4% vinegar, store the jars in the refrigerator to maintain the safety and quality of the product.
- If your canned food has been preserved for more than 24 hours using 4% vinegar, discard the product.